For each serving:

• 1 6- to 8-ounce fillet of boneless, skinless Gulf fish, or chicken breast, no more than 1 inch thick
• salt and pepper of Creole seasoning to taste
• 1 cup baby spinach greens, washed
• 4-5 grape tomatoes, halved
• lemon wedges
• 1 teaspoon minced garlic
• 1 teaspoon minced shallot
• minced fresh herbs, such as dill, tarragon, basil
• olive oil
• thinly sliced onion
• 1 tablespoon cream or chicken broth

Fish or Chicken en Papillote

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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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• 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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• 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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Seasoning Paste

• 2 tablespoons salt
• 2 tablespoons sugar
• 1 tablespoon plus 1½ teaspoons soy sauce
• 1 tablespoon plus 1 teaspoon onion powder
• 1 tablespoon plus ¼ teaspoon ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon grated lemon peel
• 1 tablespoon grated lime peel
• 1½ teaspoons white pepper
• 1¼ teaspoons ground cardamom
• 1¼ teaspoons ground cinnamon
• 1¼ teaspoons ground nutmeg
• 1¼ teaspoons ground savory
• ¼ teaspoon ground allspice
• ¼ teaspoon black pepper
• ¼ teaspoon ground dried habañero chile peppers
• 4 bay leaves
• 1 (3-to 4-pound) chicken, cut into 8 pieces
• 4 tablespoons unsalted butter

The Best Damned Grilled Chicken I Ever Ate!

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• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons olive oil
• salt, pepper, and cayenne pepper to taste
• 1 egg
• ½ cup milk
• Italian seasoned panko breadcrumbs, as needed
• cooking oil for frying
• 3 2x2-inch waffle squares (your favorite waffles)
• Steen’s Cane Syrup, for serving

Chicken and Waffles

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• 3½- to 4-pound fryer, cut up
• 1/3 cup Tony Chachere’s Creole Seasoning
• 1 cup vegetable oil
• 1 cup chicken stock
• 1 small can hot paprika
• 1 tablespoon chili powder

Opelousas Chicken

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Marinade:

• 3 green onions, chopped
• 4 large garlic cloves, chopped
• 1 small onion, chopped
• 4 to 5 fresh hot peppers, stemmed, seeds removed if desired
• ¼ cup fresh lime juice
• 2 tablespoons soy sauce
• 3 tablespoons olive oil
• 1½ tablespoons salt
• 1 tablespoon brown sugar
• 1 tablespoon fresh thyme leaves
• 2 teaspoons ground allspice
• 2 teaspoons black pepper
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon ground cinnamon 

Chicken:

• 3 pounds bone-in, skin-on chicken breast halves, halved crosswise
• 2½ to 3 pounds bone-in, skin-on chicken thighs and legs

Papaya Salsa:

• 2 pounds papaya, peeled, seeded, and diced
• 1½  cups fresh pineapple
• 2 green onions, finely chopped
• 1 small garlic clove, minced
• 2 tablespoons fresh lime juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

Fiery Jerk Chicken

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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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• 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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