• 4 tablespoons multicolored peppercorns
• 2 teaspoons red chile flakes
• 2 teaspoons kosher salt
• 2 tablespoons honey
• 4 Louisiana swordfish steaks about 1½-inch thick
• Citrus Rum Sauce (recipe follows)

Citrus Rum Sauce

• 1 cup dry white wine
• ½ cup vegetable stock
• 4 tablespoons dark rum
• 4 tablespoons rice wine vinegar
• 2 teaspoon fresh thyme or tarragon, minced
• 2 lemons, zested and juiced

Swordfish Steak au Poivre

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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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• 2 cups wildflower honey
• 2 qts. grapefruit juice
• 8 (16-oz.) Mason jars
• 1 (750-ml.) bottle dark rum
• 8 fresh rosemary sprigs
• 1 medium jalapeño pepper, thinly sliced

Backyard NOLA Swingers

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• 1 bone-in pork shoulder, about 6 Ib  
• 2 teaspoons red pepperflakes
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon mustard seed
• 1 cup water
• 1 cup cider vinegar
• 4 yellow onions, thinly sliced
• 1 green bell pepper, seeded and finely chopped
•  

SAUCE

• ½ cup  unsalted butter
• 3 yellow onions, chopped
• 3 cloves garlic, chopped
• 2 cups canned whole tomatoes, puréed
• 2 tablespoons tomato paste
• 1 cup peach preserves
• ½ cup coarse-grain Dijon mustard (or Creole mustard)
• ½ cup aged Kentucky bourbon
• ½ cup honey
• ½ cup firmly packed dark brown sugar
• 1 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Tabasco sauce or other hot-pepper sauce
• salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh rosemary

12 sesame seed-topped sandwich buns, warmed; bread-and-butter pickle slices

Pulled Pork with Tabasco Mustard Sauce

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• 4 to 5 pounds beef brisket, cut in half
• 1½ cups water or 1 (12-ounce) beer
• 1/2 cup Worcestershire sauce
• 2 tablespoons cider vinegar
• 1½ teaspoons beef bouillon granules
• 1½ teaspoons chili powder
• 1 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1/4 teaspoon black pepper
• 1/2 cup ketchup
• 2 tablespoons firmly packed brown sugar
• 1 teaspoon honey
• 2 tablespoons unsalted butter
• 1/2 teaspoon hot sauce

Pulled Beef Brisket

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• 4 (9-in.) bamboo skewers
• 16 to 20 large shrimp (about 1 pound), peeled and deveined, leaving tail intact
• 1/4 cup olive oil
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons minced garlic
• 1 teaspoon coarse-cracked black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red chili pepper
• 1/4 teaspoon chili powder

Mango Salsa

• 1 (1-pound) ripe mango, pitted, peeled, cut into 1/4-in.-dice
• 1/4 cup each diced red bell pepper and finely diced red onion
• 1 jalapeño chile, seeded, minced (1 tablespoon)
• 2 tablespoons chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/2 teaspoon lime zest
• 1/4 teaspoon each salt and freshly ground pepper

Grilled Shrimp With Mango Salsa

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• 3 large sweet potatoes
• 1 cup heavy cream
• 3/4 cup cornmeal
• 3/4 cup brown sugar
• 3 tablespoons butter
• 1 tablespoon ground cinnamon
• 1/2 cup all-purpose flour
• 1/2 cup honey
• 4 large eggs
• pinch of nutmeg
• salt and freshly ground black pepper

Sweet Potato Spoon Bread With Cornmeal

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• 3½ lbs butternut squash, peeled cut into 1-inch pieces
• 2 large carrots, peeled and cut into 1-inch pieces
• zest from 2 or 3 large satsumas, about 2 teaspoons
• 1/3 cup fresh satsuma juice
• 2 tablespoons honey
• kosher or sea salt and freshly ground black pepper
• 2 tablespoons butter plus more

Note: The original recipe calls for tangerines but down in Louisiana we use Satsumas.

Puréed Butternut Squash With Satsumas and Carrots

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• 2 quarts water or apple cider
• 3/4 cups honey, use half is using apple cider
• 1/2 cup kosher salt
• 2 tablespoons Dijon mustard
• 1½ teaspoons crushed red pepper flakes
• 4-inch sprig rosemary
• 3 to 3½ lb bone-in turkey breast half
• 1 tablespoon olive oil

Honey Brine Turkey Breast

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• 3 tablespoons unsalted butter
• 2 tablespoons honey
• 2 lbs baby carrots, bagged baby carrots found in produce
• 1/3 cup walnuts, toasted and chopped
• 1 tablespoon fresh sage, minced
• salt and pepper to taste

Note: Be sure to purchase carrots in which the carrots look moist and uniform; dry-looking, split carrots are old and will taste bland.

Roasted Carrots With Sage And Walnuts

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