Although this recipe is for leftover brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an interesting and unique barbecue sandwich.

It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do.

On a hot summer day nothing beats a crisp, cool salad with a zesty vinaigrette. Incorporate our favorite summertime fruits into both the salad and the dressing, and you have a showstopper on your hands. For an extra treat consider adding boiled shrimp to this salad.

Air date: November 29, 2007. Source: Chef John Folse.

Air date: May 10, 2016. Source: Chef John Folse.

Prep Time: 1 Hour Yields: 6 Servings Comment: Oysters and artichokes are two of the most frequently used classic ingredients of early New Orleans. Artichokes were grown by the Creoles as decorative garden