• 4 (6-ounce) boneless skin-on chicken thighs, pounded to ½-inch thickness
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• Alabama White Barbecue Sauce (recipe follows)

Alabama White Barbecue Sauce

• 1 cup mayonnaise
• ½ cup white or cider vinegar 2 tablespoons cane syrup
• 1 tablespoon prepared horseradish
• 1 teaspoon black pepper
• 1 teaspoon fresh lemon juice ½ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ jalapeño, stemmed, seeded, and minced
• 1 tablespoon minced pickled chiles

Combine the ingredients in a bowl and whisk together. Refrigerate for at least 1 hour and up to 8 hours before serving.

Grilled Chicken on a Stick

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• 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

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• 1 cup pepper jelly
• 2 tablespoons rice or cane vinegar
• salt and hot pepper flakes to taste
• cooking oil, as needed
• 24 large Louisiana shrimp, cleaned, tails left intact
• 24 skewers
• 2 cups Seasoned Flour, in all (click for recipe)
• ¼ cup corn starch
• 2 egg yolks
• 2 cups ice water
• 1/4 cup sesame oil

Tempura Shrimp

Click image to enlarge; Arena Creative

• 1 tablespoon butter
• 3 green onions, white and green parts, minced
• 1 cup crabmeat, picked over
• 3/4 cup panko, in all
• 1 teaspoon minced garlic
• 1 teaspoon Creole mustard 
• Creole seasoning, salt, and pepper to taste
• 2 large eggs
• 16 crab fingers
• 2 tablespoons buttermilk
• vegetable oil for frying 
• Hot sauce, tartar sauce, cocktail sauce, for serving

Stuffed Crab Fingers

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• 2 tablespoons unsalted butter
• ¼ cup diced yellow onion
• ½ red bell pepper, seeded and diced 
• 2 jalapeños, seeded and diced 
• 2 cloves garlic, minced 
• 1 cup lager, such as Lone Star or Corona 
• 1 cup water 
• 8 ounces cream cheese, at room temperature 
• 1 pound white American cheese, shredded 
• 1 pound lump crabmeat 
• 2 tablespoons chopped fresh cilantro 
• 1 tablespoon fresh lime juice, plus 1 teaspoon grated lime zest 
• ½ teaspoon kosher salt ¼ teaspoon cayenne 
• guacamole, for topping 
• tortilla chips, for serving 

Gulf Coast Crab Queso

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• 1 teaspoon bacon grease
• ¼ medium yellow onion, chopped 
• 2 cloves garlic, chopped 
• 2 ounces dried ancho chiles, seeded and rehydrated
• ½ (10-ounce) can diced tomatoes with green chiles, with juices 
• 1 teaspoon dried oregano 
• 1 teaspoon ground cumin 
• Pinch of ground allspice 
• Pinch of cayenne 
• 1½ cups water 
• 1 pound ground beef, preferably coarsely ground 
• ½ teaspoon kosher salt 
• ½ teaspoon black pepper 

QUESO 

• 1 pound brick cheese, cubed
• ½ (10-ounce) can diced tomatoes with green chiles, with juices 
• ¼ cup pickled jalapeños 
• ¼ cup diced yellow onion 
• tortilla chips, for serving

Chili Parlor Queso

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• 2 eggplants
•  salt
• ½ cup hot pepper vinegar
• 1 egg
• 2 tablespoons buttermilk
• ¼ teaspoon finely ground black pepper
• ½ teaspoon salt
• ½ cup Seasoned Flour (click here)
• ¾ cup panko breadcrumbs
•  vegetable oil for frying
•  salt and pepper to taste

Crisp Fried Eggplant

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• 5 cups plain flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 tablespoon + 1½ teaspoons instant yeast
• cooking spray
• 1¾ to 2 cups warm water
• 4 cups boiling water
• ½ cup baking soda
• kosher or flakey salt
• 1 stick unsalted butter, melted

Hot-Buttered Pretzel Rolls

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• 1½ pounds ground beef
• 1½ pounds ground pork
• 1 cup chopped onions
• 1 cup chopped green onions
• 2 tablespoons minced parsley
• 2 tablespoons garlic puree
• 1 tablespoons salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper
• ½ cup bread crumbs
• 2 cups self-rising flour, sifted
• ⅓ cup shortenting
• ¾ cup milk
• 1 egg, beaten

Mama's Cajun Meat Pie

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• 4 eggs
• 1 cup beer
• 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
• 1¼ cups all purpose flour
• 2 tablespoons baking powder
• 48 large raw shrimp, peeled and deveined
• 1½ to 2 cups shredded coconut, fresh or bagged
• vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

• 2 cups orange marmalade
• 1/4 cup Creole or Dijon mustard
• 3 tablespoons shredded horseradish

Coconut Beer Shrimp

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