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

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FOR THE BRINE:

• 3 cups water
• ½ cup kosher salt
• ½ cup packed brown sugar
• 3 bay leaves
• 2 tablespoons white peppercorns
• 8 giant shrimp, 3 to 4 ounces each

FOR CRAB CAKE STUFFING: 

• 1½ medium carrots, peeled and cut into ¼ inch dice 
• 1½ ribs celery, cut into ¼ inch dice 
• 1 medium onion, cut into ¼ inch dice 
• 1 tablespoon minced garlic
• 2 tablespoons unsalted butter 
• ¼ cup mayonnaise
• Zest of 4 lemons 
• 1 tablespoon chopped fresh thyme 
• ¼ cup freshly chopped fresh parsley 
• 2 teaspoons Old Bay Seasoning
• 1 cup panko or bread crumbs 
• 2 cups lump crabmeat 
• Kosher salt and freshly cracked black pepper, to taste

Colossal BBQ Shrimp with Crab Cake Stuffing

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QUICK PIRI-PIRI MARINADE 

• 2 cups (16fl oz/500 ml) olive oil 
• 1 tablespoon red pepperflakes 
• ½ cup (4fl oz/125 ml)fresh lemon juice 
• 3 cloves garlic, smashed

• 4 broiler chicken halves, about 1 lb (500 g) each 
• 3 tablespoons unsalted butter
• 1 tablespoon minced garlic
• salt and freshly ground black pepper to taste

Grilled Chicken on a Spit

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• 4 thick red (Spanish) onion slices 
• 4 thick beefsteak tomato slices 
• 1½ tablespoons fresh lemon juice 
• 4 tablespoons olive oil 
• 1½ lb (660 g) ground (minced) sirloin or chuck
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper 
• 3 tablespoons bottled chili sauce, or to taste
• ¼ cup (2 fl oz/60 ml) ice water 
• 4 large onion rolls or hamburger buns, split
• ¾ cup (2½ oz/75 g) shredded iceberg lettuce

Classic American Hamburger

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• ½ cup (1 stick) unsalted butter
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 2 tablespoons chopped green onion (white part only)
• 1 teaspoon minced garlic
• 2 large egg yolks, slightly beaten
• 1 (12-ounce) can evaporated milk
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• 2 cups finely grated Gruyere cheese
• 1 pound jumbo lump Gulf crabmeat, picked over for shells and cartilage
• 1 tablespoon minced fresh parsley

Jumbo Lumb Gulf Crab Au Gratin

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FOR THE BEER BATTER 

• 1 cup (5 0z/155 g) all-purpose (plain) flour I
• 1 teaspoon garlic salt 
• 1/2 teaspoon ground arbol chile or cayenne pepper 
• 1 cup (8 fl oz/250 ml) beer, preferably dark

 FOR THE CREAMY SAUCE

• 1/3 cup (3 fl oz/80 ml) mayonnaise l/
• 1/3 cup (3 oz/90 g) ketchup l
• 1/3 cup (3 oz/90 g) plain yogurt

 FOR THE TACOS 

• 1/4 Ib (375 g) red snapper or sea bass fillet
• 1 teaspoon fresh lime juice 1
• 1/2 teaspoon garlic salt 
• 1/4 teaspoon ground arbol chile or cayenne pepper 
• canola oil for frying 
• 8 white corn tortillas, about 6 inches (15 cm) in diameter

 FOR SERVING 

• Your favorite fresh salsa 
• Finely shredded cabbage 
• 8 lime quarters 
• Bottled hot pepper sauce for serving

Crispy Fish Tacos

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• 2 cups apple juice
• 1/4 cup kosher salt
• 1/4 cup sorghum or maple syrup 
• 3 tablespoons coarsely ground black pepper
• 1/2 cinnamon stick
• 6 1.5-inch-thick) center-cut pork loin chops, trimmed of excess fat 
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper

Pan-Roasted Pork Chops

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• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/2 cup mild beer
• 1/2 cup clam juice
• 2 pounds peeled and deveined shrimp
• 1/4 cup minced fresh cilantro
• 3 green onions, sliced thin
• 1/4 cup hot sauce
• salt and pepper

Hot and Spicy Shrimp

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• 1 cup good-quality olive oil
• 10 cloves garlic, thinly sliced
• 1 tablespoon Remove from heatred pepper flakes
• 1 pound large cleaned shrimp
• salt
• 1 pound fettuccini
• minced parsley or basil, for garnish
• freshly grated parmesan cheese, optional

Pepper-Garlic Shrimp over Fettuccini

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• 1/2 cup (1 stick) butter or margarine
• 6 chicken leg quarters or breast quarters
• ¼ cup all-purpose flour
• 1 bunch green onions, finely chopped (white and green parts)
• 1 large yellow onion, finely chopped
• 5 cloves garlic, minced
• 1 (8-ounce) can tomato sauce or diced tomatoes
• 4 cups water
• 2 bay leaves
• 1/4 teaspoon dried thyme leaves, or 1 teaspoon chopped fresh thyme
• 2 pounds whole fresh or frozen (thawed) okra
• salt and black pepper to taste

Note: Fresh thyme is best, dried will do but get leaves not the ground thyme. Canned whole or diced tomatoes are better quality, puree if you prefer sauce consistancy.

Creole Chicken With Okra

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