CHUTNEY

• 1 tablespoon canola oil
• Kernels from 2 ears yellow corn (about 1-1/2 cups)
• 2 tablespoons extra-virgin olive oil
• 1/4 cup diced red bell pepper
• 1 tablespoon minced jalapeho chile
• 3 tablespoons minced red onion
• 1 cup diced fresh pineapple
• 2 teaspoons rice vinegar
• 1/2 teaspoon sugar
• 2 tablespoons coarsely chopped fresh flat-leaf parsley

CRAB CAKES

• 3 tablespoons finely chopped celery
• 3 tablespoons finely chopped red onion
• 3 tablespoons minced fresh cilantro
• 1 egg
• 1/4 cup mayonnaise,
• 1 tablespoon Dijon mustard
• 1/2 teaspoon cayenne pepper
• 1-1/2 cups panko bread crumbs
• 1 pound fresh jumbo lump crabmeat, cartilage and shell bits removed (about 3 cups)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup canola oil

Crab Cakes with Corn and Pineapple Chutney

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Chicken Pot Pie

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 6 ounces smoked or andouille sausage, quartered lengthwise and diced
• 8 ounces button mushrooms, stems trimmed, caps cut in half, then sliced crosswise
• salt and pepper
• 2 cups frozen mixed vegetables, thawed
• ½ cup diced leftover cooked vegetables (optional)
• 1½ cups diced cooked chicken (7 to 8 ounces), up to 2 cups chicken gravy (recipe follows)
• 1 teaspoon chopped fresh thyme
• 1 cup petits pois peas
• 1 tablespoon chopped fresh Italian parsley
• 1 egg white, beaten and blended with 1 teaspoon water (for wash)
• 2 purchased pie crusts, thawed and brought to room temperature

Chicken Gravy 

• 6 cups chicken stock 
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 6 tablespoons all-purpose flour 
• salt, pepper, and hot sauce 

Chicken Pot Pie

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• 2 lbs sirloin strip steak

Marinade:

• ½ cup fresh lime juice
• ¼ cup tequila
• 2 tablespoon vegetable oil
• 1 large garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 tablespoon vegetable oil

Vegetables:

• 1 tablespoon vegetable oil
• 1 large white onion, halved and thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 large yellow pepper, thinly sliced
• ½ teaspoon salt

Southwestern Rice 

• 1 tbsp olive oil
• 1 small white onion, finely chopped 
• 1 green pepper, diced 
• 1 small garlic clove, minced 
• 2 cups chicken broth 
• 1 cup uncooked long grain rice 
• ½ tsp ground cumin
• ½ teaspoon chili powder
• 1 cup canned black beans, rinsed and drained
• 1 cup bottled salsa
• 8 (8-inch) flour tortillas
• ½ cup sour cream
• ½ cup bottled salsa

Beef Fajitas with Southwestern Rice

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• 1 tablespoon extra virgin olive oil 
• 1/2 pound baby bella mushrooms, thickly sliced
• 2 cups sliced (1/2-inch-thick) green onions
• 1 cup sun-dried tomatoes, cut into strips
• 2 pounds leftover grilled sirloin, thinly sliced 
• ¼ cup dried garlic
• 2 tablespoons seasoning sauce or steak sauce
• 1(16-ounce) jar alfredo sauce,heated
• 1 pound fettuccine, cooked al dente according to package directions 
• 1 cup grated Parmesan cheese

Grilled Sirloin Alfredo

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• 6 untreated cedar planks (8 to 10 inches long)
• 1/2 cup olive oil
•  6-ounce fillets of fresh fish (redfish, speckled trout, or salmon work the best)
• 2 tablespoons Creole seasoning
• 3 Creole tomatoes
• 1 cup basil pesto (Recipe follows)
• 1/2 cup balsamic syrup

Chef Sclafani's Basil Pesto:

• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Pecorino Romano
• 1/3 cup toasted pine nuts
• 2 cups packed fresh basil leaves
• 1/4 cup fresh Italian parsley
• 2 teaspoons chopped garlic
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup olive oil

Cedar Plank Redfish

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• ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape
• 1 pound large shrimp (26 to 30 count), peeled and deveined
• 1¼ cup frozen shelled edamame or frozen peas
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons light mayonnaise
• 1 lemon, Zest of
• 2½ tablespoon lemon juice
• 1 clove finely chopped garlic
• ¾ teaspoon fine sea salt
• pinch cayenne pepper
• 3 cups baby spinach leaves
• ⅔ cup chopped fresh dill

Dilled Shrimp Pasta Salad

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Grilled Shrimp:

• wooden skewers
• 2 pounds large headless fresh Louisiana shrimp
• ½ cup red wine vinegar
• ¼ cup olive oil
• 1½ teaspoon garlic salt
• ½ teaspoon pepper
• Corn Macque Choux (recipe follows)

Macque Choux:

• 8 ears fresh corn
• 2 medium Creole tomatoes
• 5 strips thickly cut bacon, chopped
• 1 red onion, finely chopped
• 3 garlic cloves, minced
• 2 jalapeño, sliced
• 1 celery rib, thinly sliced
• salt, pepper, and hot sauce
• 1 bunch green onions, sliced

Grilled Shrimp over Macque Choux

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• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 1/4 teaspoon chipotle chili flakes or red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 cup red wine
• 1 (28-ounce) can whole tomatoes with juice
• 1/2 cup canned tomato purée
• 1/2 teaspoon salt
• 1 andouille sausage (about 1/4 pound), thinly sliced
• 1 pound dried pasta (such as fettuccine or linguine)
• 20 medium Louisiana shrimp, peeled and deveined
• 4 large sea scallops, quartered
• 6 ounces of meaty white Gulf fish fillet, cut into 1-inch cubes

Seafood Pasta with Andouille Sausage

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• 3 racks baby back ribs
• Cajun seasoning
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons tomato paste
• 1/4 cup honey
• 2½ cups low-sodium beef broth
• 1 cup bottle barbecue sauce
• salt and pepper to taste

Best Ever Baby Back Ribs

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• 1 gallon vegetable or peanut oil
• 2 cups piquillo peppers, canned or packed in oil
• 2 cups mayonnaise
• 1 cup rice flour, plus extra for dredging shrimp
• 1½ cups soda water
• 1 egg
• 2 dozen large Louisiana shrimp, cleaned, tail on
• fresh hergs or greens for garnisn (such as basil, mint, cilantro, mizuna, and/or arugula)
• white wine vinegar, for dressing
• Tabasco
• salt and freshly ground black pepper

John Besh's Crunchy Shrimp Salad

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