• 2½ pounds boneless chuck, trimmed of excess fat and cut into 2-inch cubes

The Marinade:

• 1 onion, sliced
• 2 carrots, scrubbed and sliced 4 garlic cloves, chopped
• 1 celery rib, chopped
• 1 cup full-bodied red wine
• 1 tablespoon sugar
• 1 tablespoon dried thyme leaves
• 2 bay leaves

The Meat Braise:

• flour for dredging
• salt and freshly ground pepper to taste
• 1 2-inch piece of beef suet (or 2 tablespoons butter and 1tablespoon cooking oil)
• 1½ cups full-bodied red wine
• 3 cups homemade or condensed canned ( undiluted) beef broth
• 1 cup V-8 tomato cocktail (not spicy)

The Vegetables:

• 6 medium new potatoes, peeled and
• halved
• 6 carrots, quartered, or 18 ready-to­-cook carrots
• 12 small white boiling onions, peeled

Classic American Beef Stew

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• zest of 1 lemon
• juice of 1 lemon
• 1 tablespoon "Meat Seasoning" (formula follows)
• 4 filets of fish, skinless, sliced 1 inch thick (mahi mahi, trout, halibut, redfish)
• 1 pound jumbo shrimp, peeled, deveined
• 1 tablespoon oil
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 1 jalapeno, chopped
• 8 garlic cloves, minced
• 1½ teaspoons dry oregano
• 1½ teaspoons dry thyme
• 1 tablespoon salt
• 1 ½ teaspoons black pepper
• 1 tablespoon sugar
• ¾ cup white wine
• 28 ounces diced tomatoes
• 1 quart seafood stock
• 1 bay leaf
• 8 basil leaves, chiffonade
• 1 bunch parsley, chopped

Meat Seasoning: Combine

• 3 tablespoons salt
• 2 tablespoons black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne
• 1 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1½ teaspoons ground cumin

Gulf of Mexico Seafood Stew

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• 4 large ears corn, husked
• 2 celery stalks, trimmed and finely chopped
• 1 large sweet onion, such as Vidalia, finely chopped, rinsed and patted dry
• 1 to 2 garlic cloves, germ removed and minced
• 1 tablespoon olive oil
• Fine sea salt and freshly ground pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 slender stalk fennel with fronds (optional)
• 5 cups (1¼ liters) water
• 1 tablespoon chicken or vegetable bouillon base or 1 bouillon cube
• ¾ pound (340 grams) potatoes, peeled, quartered if large, halved if smaller
• 4 slices bacon
• 2 tablespoons white wine
• ½ cup (120 ml) half-and-half (optional)
• Minced fresh herbs, such as chives, parsley and/or basil (optional)

Fresh Off the Cobb Corn Chowder

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• ¼ cup vegetable oil
• 3 pounds fresh okra (sliced thin)
• 3 medium blue crabs
• 1½ cups chopped onions
• ½ cup chopped green pepper
• ½ cup chopped celery
• 2 tablespoons tomato paste
• 1½ quarts water
• 1 teaspoon crushed red pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon chopped garlic
• ½ teaspoon whole thyme
• 1 tablespoon salt
• 2 bay leaves
• 1 pound shrimp (cleaned and deveined) 

Leah Chase’s Okra Gumbo

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• 6 bacon slices
• 2 celery ribs, diced
• 1 medium-size green bell pepper, diced
• 1 medium onion, diced
• 1 jalapeño pepper,seeded and diced
• 1 (32-oz.) container chicken broth
• 3 tablespoons all-purpose flour
• 3 cups fresh corn kernels (6 ears)
• 1 pound fresh lump crabmeat, drained and picked*
• 1 cup whipping cream
• ¼ cup chopped fresh cilantro ½ tsp. salt
• ¼ teaspoon pepper
• Oyster crackers
• Garnish: chopped fresh cilantro

*1 pound peeled cooked shrimp or chopped cooked chicken may be substituted.

Shrimp and Corn Chowder 

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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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• 1 4-pound chicken
• salt and pepper to taste
• 1 tablespoon cooking oil or butter
• 2 cups chopped yellow onion
• 1 cup chopped celery
• 1 tablespoons chopped garlic
• 1 tablespoon black peppercorns
• 4 bay leaves

Chicken Stock for Soup: Insta-Pot

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• 28-ounce can whole San Marzano tomatoes 
• 2 large yellow onions
• 1 bunch green onions
• 1 green bell pepper
• 1 stalk celery
• 1/4 cup olive oil
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried hot red pepper flakes 
• 4 large garlic cloves, finely chopped 
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 1 roasted red pepper, finely chopped
• 1½ cups dry red wine
• 1 cup seafood stock or bottled clam juice
• 1 cup chicken broth
• salt and pepper to taste
• 3 Louisiana blue crabs, cleaned and halved 
• 18 clams
• 18 mussels
• 1 pound skinless mild Louisiana fin fish
• 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
• 12 scallops
• 1/2 pound cooked Louisiana crawfish tails
• finely chopped flat-leaf parsley and basil, for garnish
• garlic croutons, for serving 

Rouille, for serving (recipe follows)

Rouille

• 4 large cloves garlic
• 1 slice firm white bread, crusts removed
• 1 egg yolk
• ½ cup diced roasted red pepper
• 2 teaspoons lemon juice
• pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
• pinch cayenne pepper
• ¾ to1 cup olive oil
• salt and pepper to taste

Louisiana-Style Cioppino

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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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•  
• 5 pounds pork shanks, cut osso buco  style (approximately six 2-inch pieces)
• Kosher salt 
•  

SPICE MIX 

• ¼ cup/30 g New Mexico chile powder
• 2 tbsp ancho chile powder 
• 2 tbsp chipotle chile powder 
• 2 tbsp ground cumin 
• 1 tsp ground black pepper 
• 1 tsp ground white pepper 
• 1 tsp cayenne pepper 
•  
• ¼ cup/60 ml canola oil 
• ¼ cup/60 ml olive oil 
• 4 garlic cloves, thinly sliced 
• 2 yellow onions, thinly sliced 
• 2 serrano chiles, thinly sliced 
• 2 bay leaves 
• One 12-oz/360-ml bottle stout beer
• Two 14½-oz/415-g cans diced organic 
• tomatoes, with juice 
• 4 qt/3.8 L organic beef stock 
• 1 cup/200 g dried red beans 
• 1 cup/200 g dried pinto beans 
• 1 cup/200 g dried black beans 
• 1 cup/200 g posole (dried hominy) Tabasco sauce 
• Leaves from 1 small bunch fresh 
• cilantro, chopped 
• 1 bunch scallions, chopped, 
• plus 4 scallions, sliced 
• 2 tomatoes, diced 
• Shredded pepper, Jack cheese, for serving

Slow-Braised Pork Shank Chili

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