• 1 medium onion, finely chopped or grated
• 1/2 bell pepper, finely chopped
• 4 tablespoons butter
• 5 tablespoons flour
• 1 cup cold milk or chicken stock
• salt and pepper to taste
• 1 tablespoons Lea & Perrins
• juice of 1/2 lemon
• 2 cups chopped or ground cooked chicken
• cooking oil for frying
• 1 egg beaten with 2 tablespoons cold water
• bread or cracker crumbs
• lemon wedges for serving

Chicken Croquettes

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• 8 cups Fritos® original corn chips 
• 8 cups warm West Texas Chili (link here) or your favorite chili
• 2 cups (8 oz.) shredded sharp Cheddar 
• 1/2 cup diced white onion 
• Toppings: sour cream, sliced fresh jalapeño peppers

Frito Pie

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For the Soup Base 

• 2 quarts water 
• One 35-ounce can Italian plum tomatoes (preferably San Marzano) and their liquid 
• 1½ cups dry white wine 
• 2 small leeks, white parts only, trimmed, cleaned, and cut into 3-inch lengths (about 2 cups)
• 2 medium carrots, trimmed and sliced thick 
• 1 large onion, cut into thick slices 
• 10 sprigs fresh thyme 
• Zest of ½ lemon, removed in wide strips with a vegetable peeler
• ½ teaspoon loosely packed saffron threads 
• ¼ cup extra-virgin olive oil 
• Salt 

To Prepare the Soup 

• ¼ cup extra-virgin olive oil 
• 8 cloves garlic, peeled 
• 2 small leeks, white parts only, trimmed, cleaned, and sliced ¼ inch thick (about 2 cups)
• 1 large onion, sliced thin 
• 4 medium calamari (about 1¼ pounds), cleaned, tentacles left whole, bodies cut crosswise into ½ inch rings
• 18 medium sea scallops (about ½ pound)
• 8 ounces fresh firm-textured fish fillets, such as salmon, snapper, or swordfish, skin removed, cut into 1-inch pieces 
• 2 cups cooked cannellini beans (optional)
• 24 mussels, preferably cultivated, cleaned 
• 12 large shrimp, peeled and deveined (about ½ pound)
• ¼ cup fresh Italian parsley 
• Salt and freshly ground black pepper 
• Garlic bread, for serving

Savory Seafood Stew

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Seasoning Mix

• 1½ teaspoons garlic powder
• 1½ teaspoons dried oregano leaves 1 teaspoon dried basil leaves
• 1teaspoon cayenne
• 1teaspoon ground coriander
• 1 teaspoon ground fennel seeds
• 1 teaspoon onion powder
• 1 teaspoon ground dried arbol chile peppers (hot)
• 1 teaspoon salt
• 1 teaspoon dried thyme leaves
• ¾ teaspoon black pepper
• ½ teaspoon white pepper

Shrimp

• 4 tablespoons unsalted butter
• 1 cup chopped green bell peppers
• 1 cup chopped red bell peppers
• 1 cup chopped yellow bell peppers
• 2 cups chopped onions
• 1 cup chopped celery
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh ginger
• 3 finely diced medium fresh jalapeño chile peppers (about 5 tablespoons)
• 1 (6-ounce) can tomato paste
• 1 cup shrimp stock
• 2 (14½-ounce) cans diced tomatoes
• 1 pound peeled shrimp

Pepper Tomato Shrimp

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• 1 pound of potatoes, peeled
• 2 tablespoons melted butter
• ¼ cup milk or as needed
• Salt and pepper to taste

For the bechamel sauce:

• 2 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• pinch of salt and pepper

For the seafood filling:

• 16 medium sized shrimp, peeled and deveined
• 16 small scallops
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 cup mushrooms, sliced
• salt and pepper to taste
• ¼ cup white wine
• handful freshly chopped parsley

For assembling:

• ¾ cup shredded mozzarella cheese or gruyère

Coquilles st. Jacques

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• 6 large lamb, pork, or veal shanks
• 2 tablespoons olive oil, plus 1 tablespoon if necessary
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 large carrots, cut into medium chunks
• 3 celery stalks, cut into medium chunks
• 3 large garlic cloves, minced
• 1 tablespoon herbes de Provence or Italian seasoning
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup dry red wine
• 1 can (14.5 ounces) crushed tomatoes
• 3 cans (about 16 ounces each) cannellini or other white beans, drained

Slow-Braised Lamb Shanks

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• 4 large white potatoes, baked and cooled
• ¼ cup sliced green onions
• ¼ cup chopped bell pepper
• ¼ cup chopped celery
• 2 cloves garlic, chopped
• 3 tablespoons butter
• 1 cup chopped crawfish tails or shrimp
• ½ cup sour cream
• ½ cup shredded mozzarella or Cheddar cheese
• ½ teapoon lemon juice
• ½ teapoon hot sauce
• Grated Parmesan cheese for garnish
•  

Seafood-Stuffed Baked Potatoes

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• 5 pounds beef oxtails 
• ½ cup lard, or a mixture of lard and butter 
• 1½ teaspoons dried thyme, preferably Spice Islands 
• Kosher or sea salt as needed
• Freshly ground black pepper as needed 
• 2 large onions, chopped (2 cups) 
• 2 large stalks celery, with leaves, chopped (1 cup) 
• 1 medium carrot, thinly sliced (½ cup) 
• 2 large cloves garlic, minced 
• 1 cup peeled, seeded, and chopped tomatoes, fresh or canned 
• ½ cup chicken stock or water

Slow-Cooked Oxtails

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• 2 tablespoons butter
• ½ cup grated onion
• 1 teaspoon minced or pressed garlic
• 2 cups cooked chicken, turkey, salmon, or finely chopped shrimp
• 1 teaspoon lemon juice
• ¾ cup chicken stock, preferably homemade
• 1 tablespoon Worcestershire sauce
• salt, pepper, and cayenne to taste
• 2 eggs, well beaten
• 1 cup dry breadcrumbs
• 1 sleeve saltine crackers, finely crumbled
• cooking oil for frying

Croquetes

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• 3 pounds of round steak, ½ inch thick
• 2 tablespoons of vinegar
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• ½ teaspoon of cayenne pepper
• Flour
• 3 tablespoons of oil
• ¾ cup of water
• 1 large onion, sliced thin

Smothered Round Steak in Onions

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