• 3 tablespoons olive oil, divided
• Juice of 2 lemons, divided
• 3 tablespoons fresh chopped rosemary, divided
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 12 (4- to 5-ounce) bone-in, skin-on chicken thighs
• 6 ripe (but not overripe) peaches, peeled if desired, cut in half, and pitted
• 1 small red onion, sliced thick enough that they hold their shape on the grill
• 12 ounces mixed chiles, cut into large enough chunks or rounds that won't fall through the grates
• 1 recipe Spiced Honey (follows), for drizzling
• ½ cup torn fresh mint leaves, for garnish

Spiced Honey

• ½ cup honey
• 1 tablespoon cracked black pepper
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon fennel seeds
• 1 teaspoon salt

Grilled Chicken Thighs with Peaches, Chiles, and Spiced Honey

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• 1 boneless pork shoulder (about 6 pounds)
• Juice and zest of 2 oranges (about ⅔ cup)
• 2 jalapeños, stemmed, seeded, and diced
• 2 tablespoons chopped fresh thyme
• 2 tablespoons minced garlic
• 2 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• 2 tablespoons olive or vegetable oil

Jalapeno Roast Pork

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• ¼ cup table salt for brining
• ¼ cup sugar for brining
• 3 pounds chicken wings, cut at joints, wingtips discarded
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 1¼ teaspoons dried oregano
• 1¼ teaspoons pepper
• 1¼ teaspoons garlic powder
• 1 teaspoon sugar
• ¼ teaspoon cayenne pepper
• 2 cups wood chips
•  

Sauce

• 
4 tablespoons unsalted butter
• 2 tablespoons cider vinegar
• 2 tablespoons ketchup
• Salt to taste

Smoked Chicken Wings

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• 2 pounds jumbo shrimp, peeled and deveined
• ¼ cup vegetable oil, divided
• ¼ teaspoon pepper
• ¼ cup chili crisp plus extra for serving
• 2 tablespoons white wine vinegar
• ½ teaspoon salt
• 1 small head Napa cabbage, cored and sliced thin
• 4 green onions, sliced
• 1 cup fresh cilantro leaves
• ¼ cup salted dry-roasted peanuts, chopped

Grilled Chili Crisp Shrimp Skewers

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• ¾ cup panko bread crumbs
• ¼ cup flour
• 1 large egg
• 1 green tomato, cut into 4 slices
• Salt and pepper to taste
• 8 slices bacon
• Vegetable oil if needed
• ⅓ cup Major Grey’s chutney (optional)
• 4 English muffins, split and toasted
• ½ ripe avocado, peeled and thinly sliced
• Lettuce, for garnish

Fried Green Tomato Sandwiches

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• About 7 tablespoons extra-virgin olive oil
• 1 garlic clove (or more, if you'd like), germ removed and very thinly sliced
• About 8 sprigs fresh thyme, rosemary, mint and/or parsley
• 6 fresh basil leaves, torn or chopped
• Fine sea salt and freshly ground pepper
• 5 tablespoons unseasoned bread crumbs
• 8 oil-packed anchovies, minced
• 1 small lemon
• Pinch of piment d'Espelette or cayenne pepper
• 3 large red and/or yellow boxy bell peppers
• 1 pint cherry tomatoes (25 to 30), halved
• For serving (optional)
• Extra-virgin olive oil
• Ricotta
• Snipped fresh chives or finely chopped other fresh herbs

Oven-Charred Tomato-Stuffed Peppers

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• ½ cup mayonnaise
• ¼ cup stringed and finely diced celery
• 1 tablespoon finely diced roasted and peeled red pepper
• 1 lemon, juiced (about 2 tablespoons)
• 1 teaspoon Chef Paul Prudhomme's Magic Seasoning Blends Shrimp Magic or Home Creole Seasoning (below)
• ¼ teaspoon kosher salt
• 1 tablespoon chopped fresh parsley
• 1 pound boiled Louisiana shrimp, peeled, deveined, and chopped into ½-inch chunks
• 4 large Sally Lunn Rolls or other soft roll
• 1 tablespoon butter (plus more, as needed)

Home Creole Seasoning

Combine:

• 3 tablespoons paprika
• 2 tablespoons table salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 2 teaspoons black pepper
• 2 teaspoons white pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme

Southern Shrimp Roll

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• 1 pound large shrimp, peeled and deveined
• 1 pound bay scallops
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 12 ounces dried calamarata or other short pasta
• 4 tablespoons (½ stick) unsalted butter
• 10 cloves garlic, peeled and sliced
• 1 tablespoon capers, drained
• ½ cup dry white wine
• ½ cup finely grated Parmigiano-Reggiano cheese
• Juice of ½ lemon
• 3 tablespoons finely chopped fresh flat-leaf parsley

The Seafood Tower

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• 1 pound large shrimp
• 6 cloves garlic, minced, divided
• 1 lemon, zested and juiced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 2 cans white beans (drain 1 can)
• 4 tablespoons butter
• ½ cup dry white wine or stock
• 3 cups chicken stock
• ½ cup finely chopped parsley leaves

White Bean Scampi Stew

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• 3 large eggs
• 1 tablespoon salted butter
• Salt and pepper to taste
• ¼ cup Creole Sauce (click for recipe)

Galatoire's Creole Omelette

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