Brine:

• 1 ½ pounds skinless, boneless chicken breasts, cut into 12 2-ounce chicken tenders
• 4 cups buttermilk
• 1 teaspoon Louisiana-style hot sauce, such as Crystal (or more to taste)

Breading:

• 3 cups (13.5 ounces) self-rising flour
• ½ cup (2 ¼ ounces) cornstarch
• ½ cup (2 ¼ ounces) potato starch
• 2 tablespoons (1 ounce) sea salt, plus more for seasoning
• 4 tablespoons (1 ounce) paprika
• 1 teaspoon (.176 ounce) baking soda
• 2 tablespoons (1 ounce) onion soup base, ground in spice grinder until fine
• 7 teaspoons (1 ounce) Italian Herb Spaghetti Sauce Seasoning Mix (see Note), finely ground
• Canola oil for frying

Referee Chicken

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Image courtesy Popeyes Chicken

• 3½ pounds chicken wings (about 18 pieces)

For the rub:

• 2 teaspoons kosher salt
• 1½ teaspoon ground cinnamon
• 1½ teaspoon ground cumin
• 1½ teaspoon garlic powder
• 1 teaspoon cayenne pepper (optional)

For the basting sauce:

• 1 9-ounce jar mango chutney (or other jam or marmalade)
• 3-4 tablespoons balsamic vinegar

Sticky, Spicy, Sweet Wings

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• 12    cups water
• 2    cups rice wine vinegar
• 1    cup sugar
• ⅔    cup kosher salt
• 8    cloves garlic, minced
• 5    bay leaves
• 1    pound extra jumbo shrimp, peeled and deveined
• 4    cups ice

Perfect Poached Shrimp

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• ¾    cup salt
• 5    tablespoons dried basil, crushed
• 3    tablespoons whole peppercorns, preferably Tellicherry, crushed
• 3    bay leaves
• 2    tablespoons mustard seeds
• 1    tablespoon ancho chile pepper,
• 1    tablespoon granulated garlic
• 1    tablespoon granulated onion
• 1    tablespoon ground ginger
• 1    tablespoon lemon zest
• 1    teaspoon cayenne pepper
• 3    cups water
• 1    cups apple cider
• 4    quarts buttermilk
• 1    turkey, ideally never frozen, 16 to 18 pounds
• 1    stick butter, room temperature
• 2    teaspoons ground thyme
• 2    teaspoons ground sage
• 2    teaspoons finely ground black pepper
• 1    yellow onion, peeled and quartered
• 2 to 3    celery sticks, cleaned and cut into 2-inch pieces
•     turkey stock, as needed

Buttermilk-Brined Roast Turkey

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• ¼ cup pine nuts, toasted
• ¼ cup chopped fresh mint
• 4 garlic cloves, minced
• 1 teaspoon grated orange zest
• 2 tablespoons extra-virgin olive oil
• 2 onions, chopped fine
• 1 celery rib, minced
• Salt and pepper
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• Pinch red pepper flakes
• ½ cup dry white wine
• 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
• 2 (8-ounce) bottles clam juice
• ¼ cup golden raisins
• 2 tablespoons capers, rinsed
• 1½ pounds skinless swordfish steaks, 1 to 1 ½ inches thick, cut into 1-inch pieces

Sicilian Fish Stew

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• 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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• 3½ to 4 pounds meaty beef short ribs
• Coarse salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 large yellow onions (about 1 pound total, sliced about ½ inch thick
• 1 carrot, chopped into ½-inch pieces
• 1 ½ cups porter ale, or more if needed
• ¼ cup beef, veal, or chicken stock, ideally home made
• One 3-to 4-inch leafy fresh rosemary sprig
• 1 large or 2 small bay leaves

THE GLAZE

• 3 tablespoons pure maple syrup
• Two 3-to 4-inch leafy fresh rosemary sprigs
• 1 tablespoon prepared horseradish

Beer-Braised Short Ribs

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• 6 boneless, skinless chicken thighs
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 leek, white and tender green parts, trimmed, rinsed thoroughly, and thinly sliced
• 1 carrot, peeled and thinly sliced
• 1 celery stalk, thinly sliced
• ½ tsp dried thyme
• 2 garlic cloves, minced
• Juice of 2 oranges plus zest of 1 orange
• One 14 ½-oz can diced tomatoes with juices
• 1/3 cup mixed Kalamata and green olives, pitted and halved
• 2 tbsp minced fresh flat-leaf parsley
• hot cooked rice for serving

Chicken Stew with Tomatoes, Oranges, Olives

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• 2 tablespoons unsalted butter, melted and slightly cooled
• 6 4- to 5-ounce fresh fish fillets, at room temperature
• 1 tablspoon Chef Paul Prudhomme's Blackened Redfish Magic, Seafood Magic, or Meat Magic

Bronzed Fish

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• 2 tablespoons olive oil
• 1 cup minced yellow onion
• 4 cloves garlic, minced
• 2 tablespoons + ½ cup spicy barbecue sauce (we used Uncle’s)
• 2 tablespoons Worcestershire sauce
• 1 cup Italian seasoned breadcrumbs
• 2 tablespoons minced parsley
• 2 teaspoons granulated onion
• 1 to 2 tablespoons half & half
• 2 well-beaten eggs
• 1 pound ground beef
• 1 pound ground pork
• 1 bunch green onion tops, sliced
• ¼ cup finely grated Parmesan cheese
• salt, pepper, and cayenne pepper to taste
• 2 tablespoons catsup

Barbecue Meatloaf

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