• 3 large white squash
• 1 large onion, chopped
• 2 ribs celery, chopped
• ½ bell pepper, chopped
• 2 cloves garlic, chopped
• Oil as needed
• 1 pound raw shrimp, peeled and deveined
• 2-3 tablespoons butter
• Salt and red pepper to taste
• 3 slices bread, soaked in water
• Breadcrumbs as needed

Shrimp Stuffed Summer Shrimp

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• 1 fryer, cut into pieces
• ½ cup cooking oil
• ½ cup flour
• 1 large onion, chopped
• 3 quarts chicken stock
• salt, pepper, and garlic powder to taste
• parsley and shallots

Dumplings:

• 2 cups self-rising flour
• ¼ cup parsley chopped
• 1 egg
• 3 tablespoons melted butter
• 1 cup milk

Cajun-Style Chicken and Dumplings

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• ¼ cup capers, rinsed 
• 1 pound yellow summer squash, sliced into ¼-inch-thick rounds 
• 12 ounces plum tomatoes, cored and sliced into ½-inch-thick rounds 
• 4 (6- to 8-ounce) skinless cod fillets, 1 inch thick 
• 1 lemon, sliced into ¼-inch-thick rounds 
• Extra-virgin olive oil 
• Table salt 
• Pepper

Grilled Fish and Summer Squash Packets with Crispy Capers

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Broth

• 8 cups water or clam juice
• 1 dozen large clams, cleansed
• ¼ teaspoon crumbled thread saffron
• Salt
• 2 sprigs parsley
• 2 dried mild New Mexico peppers, cored and seeded (otherwise use 2 tablespoons sweet paprika, preferably Spanish smoked, and 1 fresh red bell pepper)
• 4 small whole tomatoes

Paella

• 1 pound small to medium shrimp in their shells
• Salmorreta Red Pepper Sauce (recipe follows)
• 16 to 24 extra-large shrimp in their shells, preferably with heads
• 2 large cleaned squid (about 1/2, pound), with or without tentacles, finely chopped
• 8 tablespoons olive oil
• 12 cloves garlic, minced
• 2 tablespoons minced parsley
• 1 teaspoon sweet paprika, preferably Spanish smoked
• 3 cups imported Spanish or Arborio short-grain rice

Salmorreta Sauce

• 2 tomatoes (reserved from the seafood stock)
• 2 mild New Mexico peppers, finely chopped
• 2 teaspoons smoked paprika
• 2 tablespoons minced parsley
• 6 cloves garlic, minced
• ¼ teaspoon kosher sale
• 6 tablespoons extra-virgin olive oil

Shrimp Paella with Salmoretta Red Pepper Sauce

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• 4 tablespoons toasted sesame oil
• 1 2-inch piece fresh ginger, peeled and sliced into 12 thin coins
• 8 garlic cloves, smashed and peeled
• 1 bunch (about 8) scallions (white and green parts), cut into 2-inch lengths
• 3 to 4 dried red chiles, or ½ teaspoon red chile flakes
• ½ cup unsalted roasted cashews
• 6 boneless chicken thighs (about 2 pounds; preferably with skin on, but off is okay), cut into 2-inch chunks
• 1/3 cup rice wine or dry sherry
• 3 tablespoons dark soy sauce or tamari
• 4 pitted dates, thinly sliced
• 3 cups fresh basil or cilantro leaves, or a combination
• Rice vinegar or fresh lime juice to taste, for serving

Sesame Chicken with Dates and Cashews

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• 8 (5-to 7-ounce) bone-in chicken thighs, trimmed
• Salt and pepper
• 1 tablespoon extra-virgin olive oil, plus extra for drizzling
• 2 ounces pancetta, chopped fine
• 5 garlic cloves, peeled and smashed
• 2 (15-ounce) cans cannellini beans, rinsed
• ½ cup water
• 2 sprigs fresh rosemary
• 1 tablespoon chopped fresh parsley

Braised Chicken Thighs With White Beans, Pancetta, and Rosemary

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• 2 (1-pound) boneless strip steaks, 1 ½ to 1 ¾ inches thick, trimmed
• 1 tablespoon vegetable oil

Thick-Cut Strip Steaks

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• 2 tablespoons finely chopped onion
• 4 tablespoons butter, melted, divided
• 2 tablespoons flour
• ¾ cup milk
• ½ teaspoon salt
• Pepper to taste
• 1 teaspoon Worcestershire
• 1 tablespoon lemon juice
• 1 egg, beaten
• 1 tablespoon chopped parsley
• 1 pound crabmeat, picked over and flakes
• ¼ cup breadcrumbs

Old Fashioned Deviled Crabs

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• ¼ cup vegetable oil
• 8 bone-in, skin-on chicken thighs
• 4 cups fresh corn kernels, cobs scraped and liquid reserved
• 2 tablespoons heavy cream
• 3 cups chopped onion
• ⅔ cup chopped green bell pepper
• 2 large ripe tomatoes, chopped
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• salt and pepper to taste

Chicken and Corn Maque Choux

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• 6 ounces sweet bell peppers
• 1 Japanese eggplant
• 2 ears corn, shucked
• salt and pepper to taste
• 1 shallot
• 2 teaspoons plus 2 tablespoons olive oil, in all
• 2 cloves garlic, peeled and minced
• 3-4 sprigs tarragon, leaves washed, stripped, and minced
• 2 tablespoons butter, softened
• 2 6—8 ounce drum or other mild fish fillets

Drum with Shallot-Tarragon Butter over Corn and Japanese Eggplant

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