• 4 (4-oz.) grouper fillets
• 1 tsp. freshly ground black pepper
• 1 tsp. table salt, divided
• 3 Tbsp. olive oil, divided
• 2 cups chopped seedless watermelon
• ¼ cup chopped pitted kalamata olives
• ½ English cucumber, chopped
• 1 small jalapeño pepper, seeded and minced
• 2 Tbsp. minced red onion
• 2 Tbsp. white balsamic vinegar

Grilled Grouper

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• 4 skinned and boned chicken breasts (about 2 lb.)
• ½ large red onion, cut into fourths and separated into pieces
• 1 pt. cherry tomatoes
• 8 (8-inch) metal skewers

Smoky-Sweet BBQ Rub

• ¼ cup kosher salt
• ¼ cup firmly packed dark brown sugar
• 2 Tbsp. plus 2 tsp. smoked paprika
• 2 Tbsp. granulated sugar
• 2 tsp. garlic powder
• 2 tsp. freshly ground black pepper
• 1 tsp. dry mustard
• 1 tsp. ground cumin
• 1 tsp. ground ginger

White BBQ Sauce

• 1 cup mayonnaise
• 1⁄3 cup apple cider vinegar
• 1 tsp. Worcestershire sauce
• ½ tsp. kosher salt
• ½ tsp. garlic powder
• ½ tsp. onion powder

Smoky Chicken Barbecue Kabobs

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• 1 bone-in pork shoulder, about 6 Ib  
• 2 teaspoons red pepperflakes
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon mustard seed
• 1 cup water
• 1 cup cider vinegar
• 4 yellow onions, thinly sliced
• 1 green bell pepper, seeded and finely chopped
•  

SAUCE

• ½ cup  unsalted butter
• 3 yellow onions, chopped
• 3 cloves garlic, chopped
• 2 cups canned whole tomatoes, puréed
• 2 tablespoons tomato paste
• 1 cup peach preserves
• ½ cup coarse-grain Dijon mustard (or Creole mustard)
• ½ cup aged Kentucky bourbon
• ½ cup honey
• ½ cup firmly packed dark brown sugar
• 1 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Tabasco sauce or other hot-pepper sauce
• salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh rosemary

12 sesame seed-topped sandwich buns, warmed; bread-and-butter pickle slices

Pulled Pork with Tabasco Mustard Sauce

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Chile Sauce

• 1/2 cup coarsely chopped fresh peppers, your choice heat level
• 4 finely minced garlic cloves
• 1 teaspoon salt
• 1 cup olive oil
• 1/4 cup white wine vinegar

Glaze:

• 3 tablespoons butter
• 3 tablespoons chopped fresh cilantro
• 2 garlic cloves, minced
• 2 tablespoons hot pepper sauce
• 2 tablespoons fresh lemon juice

Chicken:

• 1/4 cup chopped fresh cilantro
• 1 2-inch piece fresh ginger, peeled, thinly sliced
• 1 large shallot, peeled, quartered
• 3 garlic cloves, peeled
• 1/2 cup Chile Sauce sauce
• 1/4 cup extra-virgin olive oil plus additional for brushing
• 1/4 cup fresh lemon juice
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 1 3 1/2- to 4-pound chicken, backbone removed, opened flat

Fiery Glazed Chicken

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• 4 (9-in.) bamboo skewers
• 16 to 20 large shrimp (about 1 pound), peeled and deveined, leaving tail intact
• 1/4 cup olive oil
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons minced garlic
• 1 teaspoon coarse-cracked black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red chili pepper
• 1/4 teaspoon chili powder

Mango Salsa

• 1 (1-pound) ripe mango, pitted, peeled, cut into 1/4-in.-dice
• 1/4 cup each diced red bell pepper and finely diced red onion
• 1 jalapeño chile, seeded, minced (1 tablespoon)
• 2 tablespoons chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/2 teaspoon lime zest
• 1/4 teaspoon each salt and freshly ground pepper

Grilled Shrimp With Mango Salsa

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FOR THE BRINE

• 2 cups rice wine vinegar
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 1/2 cup sugar
• 5 cloves garlic, thinly sliced
• 1 tablespoon coriander seed
• 1 tablespoon mustard seed
• 1 tablespoon peppercorns
• 1 tablespoon red chili flakes
• 2 bay leaves
• Pinch kosher salt

FOR THE SHRIMP

• 12 baby carrots, peeled
• 12 green beans
• 12 pearl onions, peeled
• 12 okra pods
• 2 pounds boiled wild Louisiana shrimp, peeled and deveined

John Besh's Pickled Shrimp

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• 1 lb ground sirloin
• 1 lb ground breakfast sausage
• 1 large egg
• 2 teaspoons Worcestershire sauce
• 1 1/2 teasoons salt
• 1/2 teaspoon red pepper
• Cheddar cheese sliced
• 6 hamburger rolls, onion or sesame rolls
• 1 small red onion, peeled and sliced
• 1 tomato, cored and thinly sliced
• 4 leaves lettuce
• salt and black pepper to taste
• mustard, ketchup, mayonnaise, pickles etc.

Spicy Grilled Cheddar Burgers

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• 2 cups cubed cornbread
• 1 can corn, drained (8-9 oz)
• 1/2 cup green chopped onions
• 1/2 cup chopped cucumber
• 1/2 cup chopped red pepper
• 1/2 cup chopped broccoli florets
• 1/2 cupe tomaotes, chopped
• 1/2 cup canned garbanzo beans, drained and rinsed (pinto beans are a good substitute)
• 1/2 cup cheddar shredded cheese
• salt and pepper to taste
• 1/2 cup buttermilk ranch dressing

Yummy Cornbread Salad

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• 2 sticks butter, at room temperature
• ​1 teaspoon salt
• ​1 pinch black pepper
• ​1 pinch ground red pepper or cayenne
• ​1 tablespoon chopped fresh chives
• ​1 tablespoon chopped fresh parsley
• ​1 small lemon, zested and juiced
• ​1/4 cup finely grated Parmesan
• 36 jumbo headless Louisiana shrimp (about 3 pounds)
• 6 10-inch metal or water-soaked wooden skewers

Self-Basting Grilled Shrimp

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• 8 cups heavy cream
• 1 vanilla bean, split in half
• 6 large egg yolks
• 1 cup sugar

Thomas Jefferson's Vanilla Ice Cream

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