Main Course

Course: 
  • 1 pound peeled and deveind medium Louisiana shrimp
  • 1 tablespoon canola oil
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 8 flour or corn tortillas, warmed

 

Fresh Salsa

  • 1 medium ripe tomato
  • 1/3 cup finely diced white onion
  • 1/3 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 jalapeno pepper, minced
  • salt to taste

 

Creamy Coleslaw

  • 1 bag shredded coleslaw mix
  • 1/2 cup chopped cilantro
  • 3 tablespoons mayonnaise
  • 1 teaspoon distilled vinegar
  • 1 clove garlic, minced
  • 1 jalapeno pepper, minced

Paste Recipe Title Here

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Course: 
  • 2 pounds bone-in, skin-on chicken thighs
  • olive oil as needed
  • barbecue sauce (recipe follows)

 

Brine:

  • 3 quarts water
  • 1 cup salt
  • ¾ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ cup granulated onion
  • ¼ cup granulated garlic
  • ¼ cup cayenne pepper (optional)

 

BBQ Sauce

  • 1 cup coarsely chopped onion
  • 4 cloves  garlic, chopped
  • 1 small carrot, chopped
  • 2 tablespoons butter
  • 1 teaspoon ancho chile powder
  • 1 tablespoon smoked paprika
  • 1½ cups ketchup
  • 3 tablespoons molasses
  • 3 tablespoons cane syrup
  • 3 tablespoons cane or apple cider vinegar
  • 2 tablespoons Creole mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • salt, pepper, and cayenne to taste

BBQ Chicken Thighs

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Photo ©Bill for stock.adobe.com

 

  • all-purpose flour, for rolling out the dough 
  • 1 box (17.3 ounces) frozen puff pastry, both sheets thawed according to package directions
  • 2½ cups shredded cooked chicken (rotisserie chicken is fine)
  • 1 cup pesto sauce, home made or good-quality store-bought
  • 1 cup frozen peas, unthawed 
  • 1 large egg, beaten 
  • 2 tablespoons grated Parmesan cheese 
  • Freshly ground black pepper

Pesto Chicken Turnovers

Pesto Chicken Turnovers

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Course: 
  • 1 large shallot, sliced into very thin rings 
  • 3 tablespoons lime juice 
  • (about 2 limes) 
  • 4 teaspoons packed brown sugar, divided 
  • 1½ teaspoons kosher salt 
  • ¾ teaspoon ground white pepper 
  • 1½ pounds skirt steak, trimmed and cut into 2 or 3 pieces 
  • Canola oil (if using a skillet) 
  • 1 to 2 tablespoons fish sauce 
  • 1 teaspoon red pepper flakes 
  • 1½ cups (about 7 ounces) red or yellow cherry tomatoes, halved 
  • ½ cup coarsely chopped fresh cilantro, plus cilantro sprigs to garnish (optional) 
  • ½ cup coarsely chopped 
  • fresh mint

Thai Beef Salad

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  •  
  • 5 pounds pork shanks, cut osso buco  style (approximately six 2-inch pieces)
  • Kosher salt 
  •  

SPICE MIX 

  • ¼ cup/30 g New Mexico chile powder
  • 2 tbsp ancho chile powder 
  • 2 tbsp chipotle chile powder 
  • 2 tbsp ground cumin 
  • 1 tsp ground black pepper 
  • 1 tsp ground white pepper 
  • 1 tsp cayenne pepper 
  •  
  • ¼ cup/60 ml canola oil 
  • ¼ cup/60 ml olive oil 
  • 4 garlic cloves, thinly sliced 
  • 2 yellow onions, thinly sliced 
  • 2 serrano chiles, thinly sliced 
  • 2 bay leaves 
  • One 12-oz/360-ml bottle stout beer
  • Two 14½-oz/415-g cans diced organic 
  • tomatoes, with juice 
  • 4 qt/3.8 L organic beef stock 
  • 1 cup/200 g dried red beans 
  • 1 cup/200 g dried pinto beans 
  • 1 cup/200 g dried black beans 
  • 1 cup/200 g posole (dried hominy) Tabasco sauce 
  • Leaves from 1 small bunch fresh 
  • cilantro, chopped 
  • 1 bunch scallions, chopped, 
  • plus 4 scallions, sliced 
  • 2 tomatoes, diced 
  • Shredded pepper, Jack cheese, for serving

Slow-Braised Pork Shank Chili

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  • ½ cup vegetable oil
  • 1 cup all-purpose flour
  • 4 quarts water
  • 2 or 3 large onions, chopped
  • 2 cloves garlic, chopped
  • ¼ cup finely chopped parsley
  • ½ cup chopped celery
  • salt and pepper to taste
  • 1 pound sliced okra, fresh or frozen
  • 3 pounds boneless skinless chicken, cut into chunks
  • 1 pound smoked pork sausage, sliced
  • 1 pound crawfish tails (optional)
  • hot cooked rice, filé, for serving

Chicken and Sausage Gumbo with Crawfish

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  • About 8 medium-sized ears corn, or 4 cups thawed frozen or drained canned corn kernels 
  • 6 ounces salt pork, trimmed of rind and cut into small cubes, or 6 thick slices bacon, cut crosswise into 1-inch lengths
  • 2 tablespoons canola or other high­-quality vegetable oil, if using salt pork 
  • ½ cups finely chopped leek, including pale green portion
  • 2 cups finely chopped yellow or white onion 
  • 3 tablespoons all-purpose flour 
  • 4 cups vegetable or reduced-sodium chicken broth 
  • 4 cups diced or sliced peeled boiling potatoes (about 2 pounds) 
  • 2 tablespoons minced fresh thyme, or 2 teaspoons crumbled dried thyme 
  • 2 bay leaves 
  • 1 cup heavy (whipping) cream, light cream, or half-and-half 
  • Salt 
  • Freshly ground black or white pepper 
  • Ground cayenne or other dried hot chile or hot sauce
  • fresh thyme sprigs, for garnish

McNair's Corn Chowder with Seafood Variations

McNair's Corn Chowder with Seafood Variations

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Course: 

Texans consider beans a Yankee addition from north of the Red River and unequivocally keep them out of chili.

  • 2 large onions, diced 
  • ¼ cup vegetable or canola oil 5 garlic cloves, finely minced
  • 2 lb. ground chuck or venison 
  • 1 tablespoon table salt 
  • 3 tablespoons ancho chile powder 
  • 2 tablespoons ground cumin 
  • 1 tablespoon paprika 
  • 2 (14.5-oz.) cans diced tomatoes 
  • 1 (6-oz.) can tomato paste 
  • 1 (12-oz.) can amber ale beer 
  • 2 Tablespoon masa harina (cornflour) 
  • 1 (16-oz.) can pinto beans, drained and rinsed (optional; see note above) 

West Texas Chili

West Texas Chili

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Course: 
  • 1 pound of peeled crawfish tails 
  • 1 pound of shrimp, peeled and deveined 
  • ½ cup of oil 
  • 1 large bell pepper, ground 
  • ½ cup of chopped onion 
  • ½ cup of chopped celery 
  • 1 teaspoon of cayenne pepper 
  • Salt and black pepper, to taste 
  • 2 eggs 
  • 1 cup of bread crumbs , or 3 or 4 slices of bread 
  • 6 to 7 bell peppers , halved

Seafood Stuffed Bell Peppers

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