Special equipment: Deep-fry thermometer

• 2 hard-boiled large eggs
• ½ medium onion, finely chopped
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• ¾ pound ground beef chuck
• 2 tablespoons raisins
• 1½ tablespoons chopped pimiento-stuffed olives
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
• 1 package (10) frozen empanada pastry disks, thawed
• About 4 cups vegetable oil, for frying

Beef Empanadas

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• 3 tablespoons mayonnaise
• 1 tablespoon Creole mustard
• 1/2 teaspoon Worcestershire sauce
• hot sauce to taste
• 1/4 cup thinly sliced green onion tops
• 2 slices sandwich bread
• 1 pound cooked and cleaned shrimp
• 2 large eggs, well beaten
• 4 tablespoons butter
• 1 tablespoon vegetable oil
• Creole tartar sauce
• soft buns, lettuce, tomato, etc. for serving

Shrimp Burger

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Chicken:

• ½ cup salt
• 5 pounds chicken drumsticks
• spice rub of choice (recipes follow)

Barbecue Spice Rub:

Combine the following (makes about ⅓ cup):

• 3 tablespoons packed brown sugar
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper

Jerk-Style Spice Rub:

If you can't find whole allspice berries, substitute 2 teaspoons of ground allspice.

• 1 tablespoon allspice berries
• 1 tablespoon black peppercorns
• 1½ teaspoons dried thyme
• 2 tablespoons packed brown sugar
• 2 teaspoons garlic powder
• 1½ teaspoons dry mustard
• ¾ teaspoon salt
• ¾ teaspoon cayenne pepper

Grind allspice, peppercorns, and thyme in spice grinder or mortar and pestle until coarsely ground. Transfer to bowl and stir in sugar, garlic powder, mustard, salt, and cayenne.

Grilled Chicken Drumsticks

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• 1 tablespoon chopped fresh parsley
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon extra-virgin olive oil plus more for brushing
• 1 large lemon, zested and juiced
• Coarse salt and freshly ground black pepper, to taste
• 1½ pounds swordfish steaks cut into 2-inch cubes
• Bamboo skewers, soaked in water for at least 1 hour

Lemon-Herb Swordfish Kebabs

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• 4 large ears corn, husked
• 2 celery stalks, trimmed and finely chopped
• 1 large sweet onion, such as Vidalia, finely chopped, rinsed and patted dry
• 1 to 2 garlic cloves, germ removed and minced
• 1 tablespoon olive oil
• Fine sea salt and freshly ground pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 slender stalk fennel with fronds (optional)
• 5 cups (1¼ liters) water
• 1 tablespoon chicken or vegetable bouillon base or 1 bouillon cube
• ¾ pound (340 grams) potatoes, peeled, quartered if large, halved if smaller
• 4 slices bacon
• 2 tablespoons white wine
• ½ cup (120 ml) half-and-half (optional)
• Minced fresh herbs, such as chives, parsley and/or basil (optional)

Fresh Off the Cobb Corn Chowder

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• Kosher salt
• ¾ pound fusilli
• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• Freshly ground black pepper
• 3 scallions, thinly sliced (dark green portion kept separate)
• 3 cloves garlic, thinly sliced
• 1 cup heavy cream
• ½ cup chicken stock
• ½ cup dry vermouth
• ½ cup dry-packed sun-dried tomatoes, thinly sliced
• 1 tablespoon tomato paste
• 1 cup crumbled feta cheese
• ¼ cup chopped flat-leaf Italian parsley
• ¼ cup fresh basil chiffonade

Pasta with Shrimp in Tomato Cream

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• 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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