• 4 tablespoons butter
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon mustard powder
• 1 teaspoon white pepper
• 2½ cups milk
• 8 ounces elbow macaroni
• ½ pound mild cheddar cheese, cut into half-inch pieces
• ½ pound sharp cheddar cheese, cut into half-inch pieces
• 1/4 cup bread crumbs
• ¼ teaspoon paprika

Macaroni and Cheese

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• 2 tablespoons extra-virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, seeded and diced
• 2 jalapeño chiles, seeded and minced
• 1 medium tomato, coarsely chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 teaspoons oregano
• 3 cups chicken stock
• 2 (15--ounce) cans white· beans, drained
• and rinsed
• 1 teaspoon salt
• 4 to 6 tablespoons sour cream
• 3 green onions, white and tender green parts, thinly sliced

White Bean Chili

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• 1 tablespoon butter
• 1 tablespoon olive oil, plus more for pan
• 2 to 4 garlic cloves, finely minced
• 24 grape tomatoes, halved
• 24 young green beans, trimmed
• 2 small yellow squash or zucchini, thinly sliced
• 1 lemon, zest and juice reserved separately
• Creole seasoning, as needed
• 1 pound baby spinach, washed
• salt and pepper
• 4 boneless, skinless flounder, redfish, drum, snapper, or other mild white fish fillets, 4 to 6 ounces each
• minced parsley, lemon and lime slices, for garnish

Pan-Seared Gulf Fish over Vegetables

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• 2 tablespoons olive or cooking oil
• 1 medium yellow onion, peeled and chopped
• 1 quart boxed beef broth
• 1 3- to 4-pound corned beef brisket with spice packet
• additional water, as needed
• 1 large cabbage
• 1 large yellow onion
• 6 carrots, peeled and cut into sticks
• 8 to 10 small red potatoes, well scrubbed
• top-quality English or German mustard, prepared horseradish, for garnish
• hot crusty bread, for serving

Corned Beef and Cabbage

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photo ©Karen Hermann for stock.adobe.com

• kosher salt to taste
• 8 ounces dried linguine
• ½ cup extra virgin olive oil
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• 3 cloves garlic, minced
• 1 small yellow onion, chopped
• ⅓ cup white wine
• 8 mussels, scrubbed and debearded
• ½ cup halved cherry tomatoes
• 2 tablespoons unsalted butter
• 8 large shrimp, peeled and deveined
• 8 leaves basil, torn, plus more for garnish
• black pepper to taste
• ½ cup grated Asiago cheese
• 4 lemon wedges

Figaretti's Linguine

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Chicken with Lemon-Basil Salsa Verde

• ½ cup all-purpose flour
• 4 (6- to 8-ounce boneless, skinless chicken breasts, trimmed
• 1 teaspoon herbes de Provence
• salt and pepper
•  3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 2 zucchini, quartered lengthwise and sliced ½ inch thick
• 2 yellow summer squashes, quartered lengthwise and sliced ½ inch thick
• 2 garlic cloves, minced
• 12 ounces cherry tomatoes, halved
• 2 tablespoons capers, rinsed
• ¼ cup shredded fresh basil or mint
• 1 recipe Lemon Basil Salsa Verde

Lemon-Basil Salsa Verde

• 2 cups fresh basil
• 1 teaspoon finely grated lemon zest
• 2 slices hearty white sandwich bread, lightly toasted and cut into ½-inch pieces
• ¼ cup capers, rinsed
• 4 anchovy fillets, rinsed
• 2 garlic cloves, minced
• salt and pepper
• ¼ cup lemon juice (2 lemons)
• 1 cup extra-virgin olive oil

Chicken with Lemon-Basil Salsa Verde

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• 1 pound peeled and deveind medium Louisiana shrimp
• 1 tablespoon canola oil
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 8 flour or corn tortillas, warmed

Fresh Salsa

• 1 medium ripe tomato
• 1/3 cup finely diced white onion
• 1/3 cup chopped cilantro
• 1 tablespoon lime juice
• 1 jalapeno pepper, minced
• salt to taste

Creamy Coleslaw

• 1 bag shredded coleslaw mix
• 1/2 cup chopped cilantro
• 3 tablespoons mayonnaise
• 1 teaspoon distilled vinegar
• 1 clove garlic, minced
• 1 jalapeno pepper, minced

Paste Recipe Title Here

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• 2 pounds bone-in, skin-on chicken thighs
• olive oil as needed
• barbecue sauce (recipe follows)

Brine:

• 2 quarts water
• 1 cup salt
• ¾ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ cup granulated onion
• ¼ cup granulated garlic
• ¼ cup cayenne pepper (optional)

BBQ Sauce

• 1 cup coarsely chopped onion
• 4 cloves  garlic, chopped
• 1 small carrot, chopped
• 2 tablespoons butter
• 1 teaspoon ancho chile powder
• 1 tablespoon smoked paprika
• 1½ cups ketchup
• 3 tablespoons molasses
• 3 tablespoons cane syrup
• 3 tablespoons cane or apple cider vinegar
• 2 tablespoons Creole mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• salt, pepper, and cayenne to taste

BBQ Chicken Thighs

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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 large shallot, sliced into very thin rings 
• 3 tablespoons lime juice 
• (about 2 limes) 
• 4 teaspoons packed brown sugar, divided 
• 1½ teaspoons kosher salt 
• ¾ teaspoon ground white pepper 
• 1½ pounds skirt steak, trimmed and cut into 2 or 3 pieces 
• Canola oil (if using a skillet) 
• 1 to 2 tablespoons fish sauce 
• 1 teaspoon red pepper flakes 
• 1½ cups (about 7 ounces) red or yellow cherry tomatoes, halved 
• ½ cup coarsely chopped fresh cilantro, plus cilantro sprigs to garnish (optional) 
• ½ cup coarsely chopped 
• fresh mint

Thai Beef Salad

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