• 1½ cups mayonnaise 
• 3 chiles chipotles en adobo, finely chopped, with 1 teaspoon adobo sauce
• 1 clove garlic, minced
• 1tablespoon fresh lime juice
• 1 tablespoon minced lime zest
• 12 medium-thick slices lean bacon, cut in half crosswise
• 24 large shrimp, peeled, deveined, and butterflied, with tails attached
• freshly ground pepper to taste
• 1½ cups shredded Manchego, Monterey Jack, or other good melting cheese 
• about 4 tablespoons olive oil

Cheese-Stuffed Shrimp Wrapped in Bacon

Click image to enlarge

• 4 boneless pork loin chops, 2 inches thick each
• Kosher salt and freshly ground black pepper
• 1 cup pecans
• 4 tablespoons unsalted butter 
• 1 medium-size shallot, minced 1
•  cup panko bread crumbs 
• ¼ teaspoon minced fresh thyme 
• ¼ teaspoon minced fresh rosemary 
• ¼teaspoon cayenne pepper 
• 3 eggs
• 2 teaspoons Dijon mustard 
• 1 cup all-purpose flour

Pecan and Herb-Crusted Pork Chops

Click image to enlarge

• 1/4 cup lard or cooking oil
• 1 (2½ pound) flank steak, thinly sliced
• water
• 10 loose cups fresh greens (turnip, mustard, kale, etc.)
• salt, pepper, and hot sauce
• hot cornbread

Steak and Greens

Click image to enlarge

• 1/2 stick unsalted butter (melted) or oil
• 3 tablespoons Chef Paul Prudhomme's Seafood Magic® OR Blackened Redf'tsh Magic® OR Meat Magic® OR Barbecue Magic® OR Fajita Magic® OR Magic Seasoning Salt®
• 6 (8 to 10-ounce) fish filets (firm-fleshed fish such as red snapper, catfish, redfish, salmon or tuna steaks (or other freshwater or saltwater fish), at room temperature, cut about 1/2-inch thick

Chef Paul's Blackened Fish Filets

Click image to enlarge

Base:

• 2 cups beef flap steak (or sirloin), cut in 1/4-inch dice
• 6 tablespoons Chef Paul Prudhomme's Fajita Magic®, in all
• 2 tablespoons vegetable oil, in all
• 2 tablespoons unsalted butter, in all
• 2 cups onions, chopped
• 1 cup red bell peppers, chopped 
• 1 cup yellow bell peppers, chopped
• 1 cup corn kernels
• 1 cup tomato, finely diced
• 4 cups baby spinach leaves
• 2/3 cup chicken stock

Assembly:

• 1½ cups Orange Magnolia Sauce (recipe below)
• 4 cups cooked rice
• 8 medium sized bell peppers

Orange Magnolia Sauce:

• 2 tablespoons Chef Paul Prudhomme's Seafood Magic®
• 6 tablespoons unsalted butter
• 1 teaspoon dark brown sugar
• 1 cup ketchup
• 1 cup heavy cream

Chef Paul Prudhomme's Stuffed Bell Peppers

Click image to enlarge

• four corn tortillas
• 2 cups prepared salsa
• 2 cups cooked black beans
• butter
• 4 Louisiana eggs
• salt and pepper
• crumbled cotija or Feta cheese
• sliced jalapenos, cilantro, green onions, additional salsa, for garnish

Huevos Rancheros

Click image to enlarge

• 3 Mirlitons, sliced lengthwise (substitute another squash or eggplant if mirliton is unavailable)
• 1/4 lb butter
• 1 cup chopped onions
• 1 cup chopped celery
• 1/2 cup chopped bell pepper
• 1/4 cup diced garlic
• 1/2 lb diced ham
• salt and pepper to taste
• pepper sauce to taste
• 1 cup chicken stock
• 1 cup shrimp, peeled and devained
• 1/4 cup chopped parsley
• 1½ cup italian bread crumbs
• 6 pats of butter

Shrimp and Ham Stuffed Mirliton

Click image to enlarge

• 3 boneless, skinless chicken breasts, cubed (about 2 pounds) 
• 6 cups chicken stock
• Bouquet garni (3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 black peppercorns, tied together in cheesecloth) 
• 2 cups unbleached all-purpose flour 
• 2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce), plus more for garnish 
• 1 tablespoon baking powder 
• 1 tablespoon chopped fresh flat-leaf parsley
• Coarse salt and freshly ground black pepper
• 1 cup whole milk
• 3 tablespoons unsalted butter 
• 1 tablespoon canola oil
• 1 onion, preferably Vidalia, chopped 
• 3 carrots, cut into 1/2-inch rounds 
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 2 cloves garlic, finely chopped 
• 10 ounces fresh baby spinach 
• 1/2 teaspoon red pepper flakes (optional)

New Southern Chicken and Herb Dumplings

Click image to enlarge

• 6 ounces slab bacon
• 2 tablespoons extra-virgin olive oil, plus more if needed
• 2 large yellow onions, sliced 1/2 inch thick (about 3 cups)
• 1½ cups chicken stock, heated, as needed
• 1 pound linguine
• 3 egg yolks
• 1 cup freshly grated Parmigiano-Reggiano cheese
• coarsely ground black pepper

Linguine with Bacon and Onions

Click image to enlarge

FOR CARAMELIZED ONIONS: 

2 tablespoons olive oil

3 large sweet onions, sliced

1 teaspoon salt

1 tablespoon water

FOR SEASONED SALT: 

• ¾ cup kosher salt
• 2 tablespoons sugar
• 2 tablespoons paprika
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground turmeric
• ½ teaspoon dried oregano
• ½ teaspoon ground thyme
• ½ teaspoon ground cinnamon

FOR BURGERS:

• 2 ½ pounds freshly ground chuck, 80% lean
• 9 slices deli-style American cheese, quartered
• Buttermilk Slider Rolls (recipe follows)
• 647 Secret Sauce (recipe follows)
• One 16-ounce jar dill pickle chips

SPECIAL EQUIPMENT: Muffin tins with 4-ounce (12o ml) cups (or disposable aluminum muffin tins), enough for 18 sliders

BUTTERMILK SLIDER ROLLS

• 6 tablespoons (¾ stick) butter
• ½ cup sugar
• 1¼ cups buttermilk
• 4 cups flour
• 1 tablespoon kosher salt 
• 1 packet (2¼ teaspoons) active dry yeast, dissolved in
• ½ cup warm water

SPECIAL EQUIPMENT: Muffin tins with 4-ounce cups

647 SECRET SAUCE

• ¼ cup mayonnaise 
• ¾ cup finely chopped dill pickles, drained well 
• 2 tablespoons Dijon or spicy brown mustard 
• 2 tablespoons ketchup 
• ½ teaspoon sugar, or more to taste
• Freshly cracked black pepper, to taste

Smokin' Sliders with 647 Secret Sauce

Click image to enlarge