• 3 medium size eggplants, split lengthwise 
• 1 eggplant, peeled and cubed ½ pound white crabmeat 
• ½ pound ground pork 
• ¼ pound butter 
• 1 cup chopped onions 
• ½ cup chopped celery 
• ½ cup chopped red bell pepper 
• ¼ cup diced garlic 
• ½ cup diced tomatoes 
• ½ cup ground andouille sausage 
• 1 cup rich chicken stock 
• salt and cracked black pepper to taste 
• 1-½ cups seasoned Italian bread crumbs 
• ¾ cup grated Parmesan cheese

Stuffed Eggplant with Crab

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• Kosher salt
• ¾ pound linguine
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, thinly sliced
• ½ teaspoon crushed red pepper flakes, plus more for serving
• ½ cup white wine or dry vermouth
• 3 pounds littleneck clams, scrubbed (see Cook's Note) ½ cup roughly chopped
• flat-leaf Italian parsley, plus more for garnish
• Freshly ground black pepper

Linguine with Clams

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• ¾ teaspoon red pepper flakes
• Kosher salt and ground black pepper
• 2¾ teaspoons dried oregano, divided 
• 2 pounds boneless country­ style pork ribs, trimmed and cut into 1 ½-inch chunks
• 3 tablespoons grape seed or other neutral oil
• 2 tablespoons extra-virgin olive oil
• 6 large leeks, white and light green parts sliced ½-inch thick, rinsed and dried
• 4 medium garlic cloves, roughly chopped
• 1 cup dry white wine
• 7-ounce jar roasted red peppers. drained and chopped (about 1 cup)
• ½ cup pitted green olives, chopped
• 2 tablespoons fresh oregano, minced

Spicy Pork with Leeks

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• 3 green tomatoes
• 1 tablespoon sugar
• 1½ teaspoons salt, divided
• ½ cup mayonnaise
• 2 teaspoons hot sauce
• 1½ cups all purpose flour
• 1½ cups panko bread crumbs
• 1 tablespoon Old Bay seasoning
• 4 large eggs
• 1½ cups vegetable oil for frying
• 4 large brioche sandwich rolls, split and toasted
• 12 slices cooked bacon, halved
• 2 cups shredded iceberg lettuce

Bacon, Lettuce, and Fried Green Tomato BLT

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• 1 cup instant polenta
• 1½ pounds sweet of hot Italian sausage
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• 1 (14.5 ounce) can fire-roasted diced tomatoes

Polenta with Sausage and Peppers

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• 2 cups 170-190 shrimp, peeled and deveined 
• 3/4 cup heavy duty mayonnaise 
• 3 tbsps flour 
• 4 eggs, beaten 
• 1 3/4 cup heavy whipping cream 
• 1/4 cup finely diced celery 
• 1/4 cup finely diced red bell pepper 
• 1 tbsp diced garlic 
• 1/4 cup julienned andouille sausage 
• 1 12-ounce package grated Swiss cheese
• salt and cracked black pepper to taste 
• 2 9-inch pie shells, unbaked

Bayou Shrimp Quiche

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• 3 large white squash
• 1 large onion, chopped
• 2 ribs celery, chopped
• ½ bell pepper, chopped
• 2 cloves garlic, chopped
• Oil as needed
• 1 pound raw shrimp, peeled and deveined
• 2-3 tablespoons butter
• Salt and red pepper to taste
• 3 slices bread, soaked in water
• Breadcrumbs as needed

Shrimp Stuffed Summer Shrimp

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• 1 fryer, cut into pieces
• ½ cup cooking oil
• ½ cup flour
• 1 large onion, chopped
• 3 quarts chicken stock
• salt, pepper, and garlic powder to taste
• parsley and shallots

Dumplings:

• 2 cups self-rising flour
• ¼ cup parsley chopped
• 1 egg
• 3 tablespoons melted butter
• 1 cup milk

Cajun-Style Chicken and Dumplings

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• ¼ cup capers, rinsed 
• 1 pound yellow summer squash, sliced into ¼-inch-thick rounds 
• 12 ounces plum tomatoes, cored and sliced into ½-inch-thick rounds 
• 4 (6- to 8-ounce) skinless cod fillets, 1 inch thick 
• 1 lemon, sliced into ¼-inch-thick rounds 
• Extra-virgin olive oil 
• Table salt 
• Pepper

Grilled Fish and Summer Squash Packets with Crispy Capers

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Broth

• 8 cups water or clam juice
• 1 dozen large clams, cleansed
• ¼ teaspoon crumbled thread saffron
• Salt
• 2 sprigs parsley
• 2 dried mild New Mexico peppers, cored and seeded (otherwise use 2 tablespoons sweet paprika, preferably Spanish smoked, and 1 fresh red bell pepper)
• 4 small whole tomatoes

Paella

• 1 pound small to medium shrimp in their shells
• Salmorreta Red Pepper Sauce (recipe follows)
• 16 to 24 extra-large shrimp in their shells, preferably with heads
• 2 large cleaned squid (about 1/2, pound), with or without tentacles, finely chopped
• 8 tablespoons olive oil
• 12 cloves garlic, minced
• 2 tablespoons minced parsley
• 1 teaspoon sweet paprika, preferably Spanish smoked
• 3 cups imported Spanish or Arborio short-grain rice

Salmorreta Sauce

• 2 tomatoes (reserved from the seafood stock)
• 2 mild New Mexico peppers, finely chopped
• 2 teaspoons smoked paprika
• 2 tablespoons minced parsley
• 6 cloves garlic, minced
• ¼ teaspoon kosher sale
• 6 tablespoons extra-virgin olive oil

Shrimp Paella with Salmoretta Red Pepper Sauce

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