• 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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• 1     quart-sized jar seafood boil seasoning
• 1     cup cayenne pepper, in all
• 10     pounds yellow onions, unpeeled, halved
• 1     pound whole garlic pods, cut in half
• 1    5-pound sack lemons, lemons cut in half
• 2     sacks live Louisiana crawfish (about 30 to 40 pounds each)
• 5     pounds new potatoes, scrubbed
• 15     globe artichokes, trimmed
• 5     pounds frozen corn on the cob
• 2     pounds smoked sausage, cut in 6-inch pieces
• 2     bunches celery stalks
• 2     pounds whole white mushrooms
•     Loads of beer for serving

Crawfish Boil 

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• 1 tablespoon coriander seeds
• 1 cup extra-virgin olive oil
• 4 garlic cloves, smashed
• 6 basil leaves and stems (about ½ ounce), coarsely chopped
• 3 tomatoes (about 1 ½ pounds), cored, seeded, and diced
• 1 shallot, finely chopped
• 1 tablespoon sherry vinegar
• Coarse kosher salt and freshly ground black pepper
• 1 firm white fish fillet, such as snapper, grouper, or salmon, cut 1½ inches thick (about 2 pounds)
• 1 lemon, very thinly sliced
• 8 sprigs thyme
• 2 bay leaves
• ½ cup green olives, preferably Castelvetrano, smashed and pitted

Author’s note: This recipe features Sicilian Castelvetrano olives, which are best for eating instead of pressing into oil. These olives are known for their rich, buttery texture and meaty, green flavor. They are less briny and sweeter than many other olives and can often be found at Costco, Whole Foods, and gourmet specialty stores and online.

Slow-Roasted Snapper with Olives and Tomato Vierge 

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SAUCE

• 1 ½ ounces (3 or 4) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces(¾ cup)
• 2 cups beef broth
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 2 tablespoons vegetable oil
• 2 onions, chopped fine
• 6 garlic cloves, minced
• ¼ cup tomato paste
• 1 teaspoon ground cumin
• salt

ENCHILADAS

• 3 tablespoons vegetable oil
• 1 pound 90 percent lean ground beef
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• ¼ cup minced fresh cilantro
• 12 (6-inch) corn tortillas
• 2 scallions, sliced thin on bias
• Sour cream
• Lime Wedges

Ground Beef Enchiladas

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Sauce

• ¾ cup chicken or vegetable broth
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons Chinese black vinegar or plain rice vinegar
• 2 teaspoons toasted sesame oil
• 1 ½ teaspoons cornstarch
• ½ cup dry-roasted peanuts
• 6 arbol chiles
• 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 3 scallions, sliced thin

Shrimp

• 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
• 1 tablespoon Chinese rice wine or dry sherry
• 2 teaspoons soy sauce
• 3 tablespoons vegetable oil
• 3 garlic cloves, minced
• 2 teaspoons grated fresh ginger

Kung Pao Shrimp

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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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For the Steak and Marinade:

• ¼ cup olive oil
• ¼ cup freshly squeezed lemon juice
• 4 garlic cloves, mashed to a paste with salt
• 2 teaspoons chopped fresh oregano
• 4 (8-ounce) beef tenderloin steaks, about 2 inches thick

For the Oregano Butter:

• 4 tablespoons (¼ cup) unsalted butter, at room temperature
• 1 garlic clove, mashed to a paste with salt
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh parsley
• Coarse kosher salt and freshly ground black pepper

Beef Tenderloin Medallions with Oregano Butter

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• ¼ pound hickory-smoked bacon, finely diced
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 pound sea scallops, patted dry
• ½ lemon, preferably Meyer
• Finely chopped fresh flat-leaf parsley for garnish

Pan-Seared Sea Scallops 

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Brine:

• 1 ½ pounds skinless, boneless chicken breasts, cut into 12 2-ounce chicken tenders
• 4 cups buttermilk
• 1 teaspoon Louisiana-style hot sauce, such as Crystal (or more to taste)

Breading:

• 3 cups (13.5 ounces) self-rising flour
• ½ cup (2 ¼ ounces) cornstarch
• ½ cup (2 ¼ ounces) potato starch
• 2 tablespoons (1 ounce) sea salt, plus more for seasoning
• 4 tablespoons (1 ounce) paprika
• 1 teaspoon (.176 ounce) baking soda
• 2 tablespoons (1 ounce) onion soup base, ground in spice grinder until fine
• 7 teaspoons (1 ounce) Italian Herb Spaghetti Sauce Seasoning Mix (see Note), finely ground
• Canola oil for frying

Referee Chicken

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Image courtesy Popeyes Chicken

• 3½ pounds chicken wings (about 18 pieces)

For the rub:

• 2 teaspoons kosher salt
• 1½ teaspoon ground cinnamon
• 1½ teaspoon ground cumin
• 1½ teaspoon garlic powder
• 1 teaspoon cayenne pepper (optional)

For the basting sauce:

• 1 9-ounce jar mango chutney (or other jam or marmalade)
• 3-4 tablespoons balsamic vinegar

Sticky, Spicy, Sweet Wings

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