• 4 tablespoons oil, divided
• 1½ sticks unsalted butter, divided, ½ stick chilled
• 4 ounces Creole seasoning
• 4 snapper fillets, skinned, bones removed
• 20 jumbo shrimp, peeled and deveined
• zest of 2 lemons
• 6 cloves of garlic, minced
• 1 teaspoon dry thyme or 5 sprigs fresh, stemmed and chopped
• 2 sprigs rosemary, stemmed and chopped
• juice of 2 lemons
• ½ cup white wine
• pinch of salt
• 1 bunch parsley, chopped

Snapper wtih Lemon-Butter Shrimp

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• 2 pounds ground chuck
• 6 slices bacon, cooked and coarsely chopped
• 1 cup toasted breadcrumbs
• 1½ teaspoons salt
• ½ teaspoon black pepper
• burger buns, condiments, and garnish of choice
• Spicy Fries, Roasted Mushrooms and Onions, for serving

Bacon-Chuck Burgers

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• 4 pounds boneless pork butt, cubed
• salt and pepper to taste
• 1 teaspoon granulated onion
• ½ teaspoon granulated garlic
• 1 tablespoon cooking oil
• 1 large yellow (sweet) onion, halved lengthwise and thinly sliced crosswise
• 1 teaspoon smoked paprika
• 1 teaspoon hot paprika
• 1 tablespoon beef bouillon*
• ¼ cup molasses (not blackstrap)
•  

Pressure cooker: 

• ½ cup water
• ¼ cup cider vinegar

Slow-cooker:

• 2 cups water
• 1 cup cider vinegar

*If not using beef bouillon, substitute condensed beef broth for the water

Instant Pot or Slow Cooker Braised Pork Manwiches

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• 1 medium lemon
• 1 pound fresh Italian sausage links, hot or mild
• olive oil as needed
• 1 medium yellow onion, coarsely chopped
• 6 cloves garlic, minced
• ¼ cup chopped fresh rosemary
• 2 19-ounce cans cannellini beans, drained and rinsed
• chicken stock as desired
• salt and pepper to taste
• hot buttered French bread, for serving

White Beans with Italian Sausage

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Baked Stuffed Fish

• 2 onions, chopped
• 4 stalks of celery, chopped
• 1 bell pepper, chopped
• ½ cup butter
• 2 10-ounce cans of tomatoes with chilies
• 1 8-ounce can of tomato sauce
• salt, pepper, cayenne, to taste
• ¼ cup chopped parsley
• ¼ cup chopped green onion tops
• 1 5-pound whole fish, cleaned and head removed
• Shrimp and Crab Stuffing (recipe follows)

Shrimp and Crab Stuffing

• 1 onion, chopped
• ½ bell pepper, chopped
• ¼ cup of oil
• ½ pound of peeled and deveined shrimp
• ½ pound of crab meat
• salt, black pepper, and cayenne pepper to taste
• ¼ cup of water

Baked Stuffed Fish

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• 1½ pounds jumbo or extra-large shrimp
• ½ cup (2½ oz/75 g) all-purpose flour
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil, plus more as needed
• 12 tablespoons unsalted butter
• 3 cloves garlic,minced
• ¼ cup  dry white wine
• Finely grated zest from 1 lemon
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped fresh parsley
• Lemon wedges for serving

Garlicky Shrimp Scampi

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• 11 tbsp. unsalted butter, melted
• Kosher salt, to taste
• 12 oz. pasta, such as rigatoni
• 2 slices crustless white bread
• 2 tsp. minced fresh thyme
• 1 small onion, minced
• ½ cup flour
• 3 cups milk
• 2 cups heavy cream
• 12 oz. grated sharp cheddar cheese
• 8 oz. cooked ham (any variety will do), roughly chopped
• 3 oz. blue cheese, crumbled
• ½ cup minced flat-leaf parsley
• ¼ tsp. hot sauce, such as Tabasco
• 4 scallions, minced
• ¼ tsp. freshly ground black pepper
• ⅛ tsp. freshly ground nutmeg

Creamy Mac & Cheese

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• 2 lb. dried butter (lima) beans, soaked overnight in cold water at least  twice the depth of the beans
• 2 c. chopped onion
• 2 tsp. finely minced celery leaves
• 2 Tbs. finely minced fresh parsley
• 1 Tbs. finely minced garlic
• 1 lb. slab bacon, cut into ¾-inch cubes
• 1 lb. seasoning (baked) ham, cut into 1-inch cubes
• 4¾ tsp. salt
• 1 tsp. freshly ground black pepper
• ⅛ tsp. cayenne
• 3 whole bay leaves, broken into quarters
• ¾ tsp. dried thyme
• ⅛ tsp. dried marjoram
• ⅛ tsp. mace
• 2½ qt. cold water, approximately
• hot cooked rice, for serving

Old Fashioned Lima Beans with Ham

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• 5 pounds 10-15 count Royal Red shrimp
• 3 tablespoons kosher salt
• 1 tablespoon black pepper
• 4 tablespoons butter, cubed
• 2 tablespoons extra virgin olive oil
• ½ cup onion, minced
• ½ cup celery, minced
• ½ cup carrot, minced
• ¼ cup garlic, minced
• ½ teaspoon red chili flakes
• 1 tablespoon tomato paste
• 1 cup dry white wine
• ½ tablespoon kosher salt
• ½ tablespoon sugar
• 1 tablespoon oregano, chopped
• 3 tablespoons olive oil

Shrimp Muddy Waters

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Per serving:

• 12 gnocchi per serving (recipe follows)
• ¼ cup citrus cream (recipe follows)
• 2 ounces jumbo lump crab
• fresh mint chiffonade for garnish

Gnocchi

• 3 Yukon gold potatoes,  boiled and peeled
• 1 fresh egg
• 1 cup all purpose flour
• 1 tablespoon kosher salt

Citrus Cream        

• 1 quart heavy cream
• ½ cup lemon juice
• ½ cup lime juice
• ½ cup orange juice

Crab Gnocchi

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