• 1 pound macaroni
• 1 pound pulled pork (your favorite or click here)
• 1 cup barbecue sauce (your favorite or click here
• 1 pint heavy cream
• 2 teaspoons crushed garlic
• 2 teaspoons diced shallots
• 2 teaspoons fresh thyme leaves
• 2 cups shredded cheddar cheese (about 8 ounces)
• salt and pepper to taste
• 1 tablespoon chile paste, sambal  olek preferred
• ½ cup mayonnaise

For the crumb topping, combine:

• 1½ cups panko bread crumbs
• ¾ cup finely grated Parmesan cheese
• 2 teaspoons fresh thyme leaves
• ½ teaspoon crushed red pepper, or to taste
• 1 tablespoon olive oil

Barbecue Pork Mac and Cheese

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• 4 tablespoons bacon drippings
• 5 tablespoons butter
• 1 small yellow onion, diced
• 1 cup diced celery (inner leaves included)
• 2 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon
• kosher salt or more to taste
• 2 cups canned organic whole plum tomatoes, undrained, chopped
• 2 cups chicken stock
• 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
• 1¼ teaspoons freshly ground
• black pepper
• ¼ teaspoon dried thyme
• 2 bay leaves
• 2 dried chiles de arbol, chopped, or a pinch of red pepper flakes
• 2 cups long-grain rice
• ½ pound andouille or chorizo sausage, grilled and sliced ½ inch thick
• 1 pound shrimp, peeled, deveined, and cut into bite-size pieces if large

Savannah Red Rice

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• 40 dried guajillo chiles
• 20 dried ancho chiles
• 20 dried pasilla negro chiles
• 2½ cups fresh orange juice
• Grated zest of I orange
• ½ cup firmly packed dark brown
• sugar
• 9 cloves garlic
• 1½ tablespoons cumin seed, roasted and ground (page 164)
• 1½ tablespoons kosher salt
• 1 tablespoon black pepper
• 1½ tablespoons distilled vinegar
• 1 tablespoon fresh lime juice
• 6 ounces cola
• 8 ounces Mexican beer
• 4 pounds pork shoulder, cut into ½-inch cubes
• 3 tablespoons vegetable oil
• 24 (5½-inch)soft white corn tortillas, for serving
• Garnish: caramelized diced pineapple, Pineapple-Habanero Chile Salsa

Pineapple/Habanero Salsa:

• 1 pineapple, about 3 ½ pounds, peeled, cored, and cut into ¼ inch rings
• 1 orange or red habanero chile, dry-roasted, seeded, and minced
• 1 sweet red bell pepper, cored, seeded, and dices
• 1 tablespoon finely chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice

Tacos al Pastor

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• 1 12-ounce salmon fillet 

• scant 1 cup dry white wine 
• a few fresh basil sprigs, plus extra basil leaves, to garnish 
• 6 ripe Italian plum tomatoes, peeled and finely chopped 
• 2/3 cup double cream 
• 12 ounces fresh or dried spaghetti
• 4 ounces peeled cooked shrimp
• salt and ground black pepper to taste 

Shrimp and Salmon with Pasta

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• 1 pound lean ground beef
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• 16-ounce can tomato paste
• ½ teaspoon oregano
• 3 teaspoons salt in all
• ¼ teaspoon black pepper
• ¼ teaspoon cinnamon
• 2 tablespoon chili powder 
• 2 cloves garlic, minced
• 2 tablespoon grated Parmesan cheese
• 6½ cups water in all
• 2 teaspoons salt
• 4 eggs
• ½ cup milk
• 4 cups plain or seasoned breadcrumbs
• oil for frying
• 5 cups of cooked sticky rice

Arancini (Italian Rice Balls)

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• 4 tablespoons multicolored peppercorns
• 2 teaspoons red chile flakes
• 2 teaspoons kosher salt
• 2 tablespoons honey
• 4 Louisiana swordfish steaks about 1½-inch thick
• Citrus Rum Sauce (recipe follows)

Citrus Rum Sauce

• 1 cup dry white wine
• ½ cup vegetable stock
• 4 tablespoons dark rum
• 4 tablespoons rice wine vinegar
• 2 teaspoon fresh thyme or tarragon, minced
• 2 lemons, zested and juiced

Swordfish Steak au Poivre

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• 2 tablespoons Lawry's Seasoned Salt 
• 1 tablespoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon paprika 
• Pepper 
• 4 (8- to 10-ounce) bone-in blade-cut pork chops, ¾ to 1 inch thick, trimmed 
• ¾ cup all-purpose flour 
• 2 tablespoons vegetable oil 
• 2 onions, quartered through root end and sliced thin crosswise 
• 1¾ cups water 
• 1 tablespoon cider vinegar 

Southern-Style Smothered Pork Chops

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For the chicken and marinade:

• 4 boneless, skinless chicken breasts (2 pounds), cut lengthwise into ½-inch strips 
• 2 cups buttermilk 
• 1/4 cup hot sauce, or to taste 
• 1/2 teaspoon cayenne pepper, or to taste 
• Coarse kosher salt and freshly ground black pepper 

For the hot oil 

• 1/4 cup canola oil 
• 1 tablespoon cayenne pepper, or to taste 
• 1 tablespoon firmly packed dark brown sugar 
• 1 teaspoon garlic powder 
• 1/2 teaspoon smoked paprika 

Nashville Hot Grilled Chicken

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• 4 tablespoons butter, in all
• 1 pound Louisiana shrimp
• 5 cups chicken broth
• 2 tablespoons extra-virgin olive oil
• ¼ cup finely minced onion
• 2 cups Arborio rice
• ½ cup freshly grated Parmesan cheese
• ½ pound lump Louisiana crabmeat
• salt to taste

Shrimp and Crab Risotto

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• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons olive oil
• salt, pepper, and cayenne pepper to taste
• 1 egg
• ½ cup milk
• Italian seasoned panko breadcrumbs, as needed
• cooking oil for frying
• 3 2x2-inch waffle squares (your favorite waffles)
• Steen’s Cane Syrup, for serving

Chicken and Waffles

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