• 2¾ pounds ripe peaches. halved lengthwise pitted, and cut into ¾-inch-thick wedges (about 8 cups)
• 1 cup fresh blueberries blackberries or raspberries
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons light-brown sugar
• tablespoon fresh lemon juice
• teaspoon finely grated peeled fresh ginger
• ½ teaspoon salt plus a pinch
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ cup (1 stick) cold unsalted butter. cut into small pieces
• 1 vanilla bean. split lengthwise and seeds scraped (reserve pod for another use)
• 1 cup plus 2 tablespoons heavy cream plus more for brushing
• Sanding sugar for sprinkling

Peach and Berry Cobbler

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• 6 tablespoons olive oil, divided
• 3 large garlic cloves, minced
• 3 teaspoons dried oregano, divided
• 2¼ pounds red-skinned potatoes each cut lengthwise into 6 wedges
• 1 4-pound chicken, cut into 8 pieces
• 3 tablespoons fresh lemon juice

Lemon-Oregano Roast Chicken and Potatoes

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This recipe is based on the Barbecue Shrimp entrée recipe in Ralph Brennan’s New Orleans Seafood cookbook.

• 24 peeled Louisiana shrimp, medium size
• 2 tablespoons Worcestershire sauce
• 1½ tablespoons coarsely ground black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 3 tablespoons water, or as needed
• ½ lemon, seeded
• 1 stick butter cut into 6 to 8 pieces
• 12 soft dinner rolls, for serving

BBQ Shrimp Sliders

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• 2 gallons water
• 1 cup kosher salt
• 1 cup liquid shrimp boil
• 4 lemons, halved
• 4 large onions, peeled and quartered
• 4 heads garlic
• 2 pounds small red potatoes
• 2 pounds smoked sausage cut into 1-inch   pieces
• 2 pints whole mushrooms
• 4 ears corn, shucked and quartered
• 8 pounds unpeeled, head on shrimp, rinsed
• 2 to 3 pounds ice

Shrimp Boil

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• 1 bunch fresh asparagus
• 1 tablespoon top-quality olive oil
• 1 tablespoon butter
• ⅓ cup finely sliced shallots
• ½ teaspoon lemon juice
• salt and pepper to taste

Asparagus with Butter and Shallots

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• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1/3 cup lemon juice
• 2 tablespoons Creole mustard
• 2 tablespoons Tiger Sauce, Pic-a-Peppa, or A1
• 4 cloves garlic, minced
• 1 tablespoon coarsely cracked black pepper
• 2 pounds beef flank steak, sirloin tips, etc. cut into 1½-inch cubes

Basic Grilled Beef Kebabs

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• 10 gallons water
• 3 dozen live Louisiana crabs
• 1 8-ounce bottle Zatarain’s liquid crab boil
• 1 cup iodized salt
• 3 pounds Zatarain’s Pro Boil
• 1 cup cayenne pepper
• 2 cups lemon juice
• 6 lemons, halved
• 6 oranges, halved
• 4 large yellow onions, halved
• 2 pounds small red bliss potatoes
• 3 heads garlic, tops cut off to expose toes
• 1 pound fresh button mushrooms
• 2 pounds smoked sausage, cut into 1-inch pieces
• 6 ears fresh or frozen corn, snapped in half
• 10 pounds  Louisiana shrimp
• 1 5-pound bag of ice

Louisiana Seafood Boil

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• 1 large lemon
• olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1½ cups cooked white beans
• 1/2 cup chopped roasted red pepper
• 1 tablespoon chopped rosemary
• salt and pepper to taste
• 1/2 cup chicken broth, or as needed

Lemon Rosemary Beans

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• 1½ pound salmon fillet, skin intact
• salt
• 1 teaspoon freshly cracked pepper

Potatoes

• 4 large baking potatoes
• 1 cup heavy cream
• 1/4 cup unsalted butter
• salt
• white pepper
• 1/2 cup peeled and finely grated fresh horseradish root
• 1/4 cup vegetable oil
• 3 tablesppons unsalted butter
• 1 teaspoon finely chopped shallot
• 1 teaspoon chopped fresh flat-leaf parsley plus more for garnish
• juice of 1/2 lemon

Pan Roasted Salmon on Horseradish Potatoes

• bay leaves, hot sauce, peppercorns, lemon slices, for boiling the shrimp
• 1/2 pound headless deveined shrimp, shells on
• 8 ounces cream cheese, room temperature
• 1/2 cup mayonnaise
• juice of 1/2 lemon
• 2 teaspoons Worcestershire sauce
• 3 tablespoons chopped green onion
• 2 teaspoons chopped fresh parsley
• 2 teaspoons garlic powder
• salt and black pepper to taste
• crudités, crackers, sliced baguettes, for serving 

Linda's Shrimp Dip

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