• 6 ounces slab bacon
• 2 tablespoons extra-virgin olive oil, plus more if needed
• 2 large yellow onions, sliced 1/2 inch thick (about 3 cups)
• 1½ cups chicken stock, heated, as needed
• 1 pound linguine
• 3 egg yolks
• 1 cup freshly grated Parmigiano-Reggiano cheese
• coarsely ground black pepper

Linguine with Bacon and Onions

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FOR CARAMELIZED ONIONS: 

2 tablespoons olive oil

3 large sweet onions, sliced

1 teaspoon salt

1 tablespoon water

FOR SEASONED SALT: 

• ¾ cup kosher salt
• 2 tablespoons sugar
• 2 tablespoons paprika
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground turmeric
• ½ teaspoon dried oregano
• ½ teaspoon ground thyme
• ½ teaspoon ground cinnamon

FOR BURGERS:

• 2 ½ pounds freshly ground chuck, 80% lean
• 9 slices deli-style American cheese, quartered
• Buttermilk Slider Rolls (recipe follows)
• 647 Secret Sauce (recipe follows)
• One 16-ounce jar dill pickle chips

SPECIAL EQUIPMENT: Muffin tins with 4-ounce (12o ml) cups (or disposable aluminum muffin tins), enough for 18 sliders

BUTTERMILK SLIDER ROLLS

• 6 tablespoons (¾ stick) butter
• ½ cup sugar
• 1¼ cups buttermilk
• 4 cups flour
• 1 tablespoon kosher salt 
• 1 packet (2¼ teaspoons) active dry yeast, dissolved in
• ½ cup warm water

SPECIAL EQUIPMENT: Muffin tins with 4-ounce cups

647 SECRET SAUCE

• ¼ cup mayonnaise 
• ¾ cup finely chopped dill pickles, drained well 
• 2 tablespoons Dijon or spicy brown mustard 
• 2 tablespoons ketchup 
• ½ teaspoon sugar, or more to taste
• Freshly cracked black pepper, to taste

Smokin' Sliders with 647 Secret Sauce

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FOR THE BRINE:

• 3 cups water
• ½ cup kosher salt
• ½ cup packed brown sugar
• 3 bay leaves
• 2 tablespoons white peppercorns
• 8 giant shrimp, 3 to 4 ounces each

FOR CRAB CAKE STUFFING: 

• 1½ medium carrots, peeled and cut into ¼ inch dice 
• 1½ ribs celery, cut into ¼ inch dice 
• 1 medium onion, cut into ¼ inch dice 
• 1 tablespoon minced garlic
• 2 tablespoons unsalted butter 
• ¼ cup mayonnaise
• Zest of 4 lemons 
• 1 tablespoon chopped fresh thyme 
• ¼ cup freshly chopped fresh parsley 
• 2 teaspoons Old Bay Seasoning
• 1 cup panko or bread crumbs 
• 2 cups lump crabmeat 
• Kosher salt and freshly cracked black pepper, to taste

Colossal BBQ Shrimp with Crab Cake Stuffing

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QUICK PIRI-PIRI MARINADE 

• 2 cups (16fl oz/500 ml) olive oil 
• 1 tablespoon red pepperflakes 
• ½ cup (4fl oz/125 ml)fresh lemon juice 
• 3 cloves garlic, smashed

• 4 broiler chicken halves, about 1 lb (500 g) each 
• 3 tablespoons unsalted butter
• 1 tablespoon minced garlic
• salt and freshly ground black pepper to taste

Grilled Chicken on a Spit

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• 4 thick red (Spanish) onion slices 
• 4 thick beefsteak tomato slices 
• 1½ tablespoons fresh lemon juice 
• 4 tablespoons olive oil 
• 1½ lb (660 g) ground (minced) sirloin or chuck
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper 
• 3 tablespoons bottled chili sauce, or to taste
• ¼ cup (2 fl oz/60 ml) ice water 
• 4 large onion rolls or hamburger buns, split
• ¾ cup (2½ oz/75 g) shredded iceberg lettuce

Classic American Hamburger

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• ½ cup (1 stick) unsalted butter
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 2 tablespoons chopped green onion (white part only)
• 1 teaspoon minced garlic
• 2 large egg yolks, slightly beaten
• 1 (12-ounce) can evaporated milk
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• 2 cups finely grated Gruyere cheese
• 1 pound jumbo lump Gulf crabmeat, picked over for shells and cartilage
• 1 tablespoon minced fresh parsley

Jumbo Lumb Gulf Crab Au Gratin

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FOR THE BEER BATTER 

• 1 cup (5 0z/155 g) all-purpose (plain) flour I
• 1 teaspoon garlic salt 
• 1/2 teaspoon ground arbol chile or cayenne pepper 
• 1 cup (8 fl oz/250 ml) beer, preferably dark

 FOR THE CREAMY SAUCE

• 1/3 cup (3 fl oz/80 ml) mayonnaise l/
• 1/3 cup (3 oz/90 g) ketchup l
• 1/3 cup (3 oz/90 g) plain yogurt

 FOR THE TACOS 

• 1/4 Ib (375 g) red snapper or sea bass fillet
• 1 teaspoon fresh lime juice 1
• 1/2 teaspoon garlic salt 
• 1/4 teaspoon ground arbol chile or cayenne pepper 
• canola oil for frying 
• 8 white corn tortillas, about 6 inches (15 cm) in diameter

 FOR SERVING 

• Your favorite fresh salsa 
• Finely shredded cabbage 
• 8 lime quarters 
• Bottled hot pepper sauce for serving

Crispy Fish Tacos

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• 2 cups apple juice
• 1/4 cup kosher salt
• 1/4 cup sorghum or maple syrup 
• 3 tablespoons coarsely ground black pepper
• 1/2 cinnamon stick
• 6 1.5-inch-thick) center-cut pork loin chops, trimmed of excess fat 
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper

Pan-Roasted Pork Chops

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• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/2 cup mild beer
• 1/2 cup clam juice
• 2 pounds peeled and deveined shrimp
• 1/4 cup minced fresh cilantro
• 3 green onions, sliced thin
• 1/4 cup hot sauce
• salt and pepper

Hot and Spicy Shrimp

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• 1 cup good-quality olive oil
• 10 cloves garlic, thinly sliced
• 1 tablespoon Remove from heatred pepper flakes
• 1 pound large cleaned shrimp
• salt
• 1 pound fettuccini
• minced parsley or basil, for garnish
• freshly grated parmesan cheese, optional

Pepper-Garlic Shrimp over Fettuccini

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