• ⅔ cup panko or regular dried breadcrumbs
• 2 tablespoons unsalted butter, melted
• Salt
• 2 tablespoons olive oil
• 1 pound sweet Italian sausages, casings removed
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 1 heaping tablespoon tomato paste
• 1 scant tablespoon fresh thyme leaves or 1 scant teaspoon dried
• ½ cup dry white wine
• 1½ cups low-sodium chicken broth
• Two 15.5-ounce cans white beans, such as cannellini or Great Northern, drained and rinsed
• Pepper
• 4 large handfuls of baby spinach (optional)

Sausage and White Bean Gratin

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• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 3 garlic cloves, minced
• salt and pepper to taste
• 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, heads and shells reserved
• 1 cup chicken broth
• 1 bay leaf
• 8 ounces vermicelli pasta or thin spaghetti, broken into 1-to 2-inch lengths
• 1 onion, chopped fine
• 1 (14.5-ounce) can diced tomatoes, drained and chopped fine
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• ½ teaspoon anchovy paste
• ¼ cup dry white wine
• 1 tablespoon chopped fresh parsley
• Lemon wedges

Spanish-Style Toasted Pasta with Shrimp

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• 4 (4-ounce) skin-on, boneless rainbow trout fillets (from 2 fish)
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 5 tablespoons unsalted butter
• ½ cup sliced natural almonds
• 2 teaspoons minced shallot
• 1 teaspoon chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh thyme

Trout Almondine: Lodge

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• 2 all-natural chickens (about 3 pounds each)
• 1 cup your favorite dry barbecue rub
• 4 cups hickory chips
• 4 pounds natural wood charcoal
• Barbecue sauce, for serving

Hickory-Smoked Barbecue Chicken

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• Shrimp:

  • 24 Jumbo Louisiana shrimp, heads on
  • 1 ¼ cups virgin olive oil
  • 8 cloves fresh garlic, sliced thin
  • 1/3 cup chopped green onions
  • 4 sprigs fresh rosemary
  • 2 cups white wine
  • ¼ cup Italian seasoning
  • 2 teaspoons blackening seasoning
  • 2 teaspoons lemon pepper
  • ¼ cup fresh basil
  • ¼ cup Worcestershire sauce
  • 1/3 cup butter
  • 3-4 lemons, juiced

  Fried Creole Tomatoes:

  • 6 sliced Creole tomatoes
  • 2 cups milk
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 cups Italian breadcrumbs
  • Oil for frying

Garlic Shrimp over Fried Green Tomatoes

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Royal Red shrimp caught off the coast of Florida and Alabama at a depth of more than 1,000 feet, making them really salty and sweet. Chef Link writes that he didn’t believe the hype when he first heard about them but that, after tasting them, he has to admit that they’re better than regular Gulf shrimp. They are, alas, also hard to find; substitute Louisiana shrimp and generously salt the cooking water.

• 1 pound Royal Red shrimp, shell and head on
• ½ pound (2 sticks) unsalted butter
• Grated zest and juice of 1 lemon
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 1 (3-inch) rosemary sprig
• ½ teaspoon black pepper
• ¼ teaspoon cayenne

Royal Reds

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Mango Salad:

• 2 tablespoons dark brown sugar
• 2 tablespoons fresh lime juice
• 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
• 1 medium shallot, thinly sliced
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons chopped fresh mint leaves
• 2 firm-ripe mangos, peeled, pitted, and thinly sliced

For the Shrimp:

• 16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
• 2 tablespoons vegetable oil
• 1 fresh jalapeño chile, minced, including seeds
• 2 teaspoons ground cumin
• ½ teaspoon salt
• Lime wedges
  
   

Grilled Shrimp and Mango Salad

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• 2    teaspoons salt plus more to taste
• 3    tablespoons freshly cracked pepper plus more to taste
• 1    teaspoon dry mustard
• 6    filets mignons, about 6 ounces each and ¼ inch thick
• ¼    cup unsalted butter
• 2    tablespoons olive oil
• 2    cloves garlic, chopped
• 1    yellow onion, halved and thinly sliced
• ⅓    cup aged Kentucky bourbon
• ½    cup water
• 1    cup beef stock
• 1    tablespoon fresh thyme leaves
• ½    cup sour cream
• 2    teaspoons coarse-grain Dijon mustard
• 1    can hearts of palm, drained and sliced
• 2    tomatoes, seeded and diced

Filet Mignon with Dijon Peppercorn Sauce

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• 2 pounds jumbo shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Note: These shrimp make an excellent appetizer to serve while getting the grill fired up. They can also be the main attraction when served over pasta or topping a steak for a little surf and turf.

Grilled Garlicky Shrimp

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Frank Verrett adapted this recipe from Chris Lilly’s Six-Time World Championship Pork Shoulder. It wowed everyone who tasted it; note that it needs to marinate 12 to 24 hours, then requires another 13 to 15 hours out of the refrigerator and on the grill. Most of that is hands-off time.

• 1    whole pork butt (about 8 pounds)
•     Pork Injection (recipe follows)
•     Rub (recipe follows)
• 2    handfuls hickory chips
•     your favorite barbecue sauce, for serving

Pork Injection

• ¾    cup apple juice
• ½    cup water
• ½    cup sugar
• ¼    cup salt
• 2    tablespoons Worcestershire

Rub

• ¼    cup dark brown sugar
• ½    cup white sugar
• ½    cup paprika
• ⅓    cup garlic salt
• ⅓    cup kosher salt
• 1    tablespoon chili powder
• 1    teaspoon dried oregano leaves, crumbled
• 1    teaspoon cayenne pepper
• 1    teaspoon ground cumin
• 1    teaspoon black pepper

Slow-Grilled Pork Butt

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