Shrimp & crabmeat étouffée with grits

Active: 1 hour; Total: 1 hour; Yield: 8 servings 

Chicken stock or water	12 cups
Grits, uncooked	2 cups
Salt, kosher	1 teaspoon + 1 ½ teaspoons
Oil, vegetable or olive	¼ cup
Butter, unsalted	3 tablespoons
Onion, white; chopped	2 cups
Celery; finely chopped	1 cup
Bell pepper, red; finely chopped	1 cup
Garlic, finely chopped	1 tablespoon
Flour, all-purpose	½ cup
Clam juice, fish  or chicken stock	3 cups
Dry sherry	½ cup
Worcestershire sauce	¼ cup
Sage, dried; rubbed	2 tablespoons
Thyme; finely chopped	1 tablespoon
Cayenne pepper	½ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Tomato paste	1 tablespoon
Pepper, freshly ground	½ teaspoon
Shrimp, raw, jumbo; peeled, butterflied, tail on	1 ½ pounds
Crabmeat, lump jumbo; drained, picked clean	1 ½ pounds

1. Stir together the stock, grits, and salt in a large saucepan; bring to a boil over medium-high heat, stirring occasionally. 
2. Reduce heat to low, cover, and cook, stirring occasionally, until tender, about 45 minutes. 
3. Combine the oil and butter in a large Dutch oven over medium heat; cook until the butter is melted. 
4. Add the onion, celery, bell pepper, and garlic; cook, stirring often, until the onion is translucent and the vegetables are softened, about 10 minutes. 
5. Add the flour, and stir briskly. 
6. Cook, stirring constantly, until the mixture becomes brown, being careful not to burn it, 20 to 25 minutes. 
7. Stir in the 3-cups juice/stock, sherry, Worcestershire, sage, thyme, cayenne, and nutmeg. 
8. Increase the heat to medium-high, and bring to a simmer, stirring constantly. 
9. Stir in the tomato paste, salt, and pepper; reduce the heat to medium, and simmer, stirring often, until creamy and thick, about 15 minutes. 
10. Add the shrimp, and cook, stirring occasionally, until just cooked through, 3 to 4 minutes. 
11. Reduce the heat to medium-low. 
12. Gently fold in the crabmeat, and cook, undisturbed, until heated through, 1 to 2 minutes. 
13. Remove from heat; season to taste. 
14. Plate the grits, and then properly smother them with the gravy. 

Recipe mildly adapted from Food & Wine Annual 2025.

Crostini neri

Active: 15 minutes; Total: 30 minutes; Yield: 8 servings

Carrot, minced	1 medium
Celery, minced	1 stalk
Onion, red, minced	1 small
Rosemary, fresh, minced	2 tablespoons
Sage, fresh, minced	2 tablespoons
Olive oil, extra virgin	2 tablespoons
Salt	Pinch
Bay leaf	1
Chicken livers, cleaned, chopped	1 pound
Capers, rinsed	2 tablespoons
Anchovy paste	30 grams
Butter, unsalted	60 grams

1. In a medium saucepan over medium-low heat, warm the oil, and then add the vegetables and herbs with a pinch of salt; sauté for 10 minutes. 
2. Add the livers with the bay leaf; stir with a wooden spoon until browned nicely. 
3. Cook for 20 minutes, stirring occasionally. 
4. Stir in the capers, anchovy paste, and butter; remove and discard the bay leaf. 
5. Transfer the mixture to a food processor, and pulse until smooth. 
6. Serve with toasted bread. 

Recipe modified from VisitTuscany.com.

Tuna salad

Active: 10 minutes; Total: 10 minutes; Yield: 3 cups

Tuna packed in water; drained	20 ounces
Mayonnaise	1 cup
Celery, finely chopped	1/3 cup
Onion, red, minced	2 tablespoons
Pickle relish, sweet	2 tablespoons
Lemon juice	1 tablespoon
Garlic, minced	1 clove
Salt
Pepper, freshly ground

1. In a medium bowl, combine the tuna, mayonnaise, celery, onion, relish, juice, and garlic. 
2. Season to taste; serve immediately or chill until serving. 

Recipe from Culinary Hill by Meggan Hill.

Chicken, zucchini & corn enchiladas

Active: 25 minutes; Total: 55 minutes; Serves: 8

Tomatoes, crushed	28 ounces
Onions, white, diced; divided	2 large
Garlic	2 cloves
Chile pepper, dried, chipotle or ancho	1
Chili powder	1 ½ tablespoons
Oregano, dried (preferably Mexican)	1 ½ tablespoons
Cumin, ground	1 ½ teaspoons
Salt	½ teaspoon
Tortillas, corn	16
Zucchini, diced	2 cups
Corn kernels	2 cups
Cheese, cheddar, shredded	2 cups
Chicken, rotisserie	2 cups

1. Preheat the oven to 425°F. 
2. Combine the tomatoes, 1-cup onions, garlic, chile, chili powder, oregano, cumin, and salt in a blender; puree until smooth, about 1 minute. 
3. Spread ½-cup sauce in a 9-by-13-inch baking dish. 
4. Layer four tortillas over the sauce. 
5. Top with ½-cup zucchini, ½-cup corn, ½-cup cheese, ½-cup chicken, and ¼-cup onion; repeat the layers twice. 
6. Top with the remaining tortillas, zucchini, corn, chicken, and onions. 
7. Spread the remaining sauce on top. 
8. Coat a large piece of foil with cooking spray, and cover the baking dish tightly; bake the enchiladas for 10 minutes. 
9. Remove the foil, and sprinkle the remaining ½-cup cheese. 
10. Continue baking until the cheese is melted and the edges are staring to brown, 15 to 20 minutes longer. 

Recipe from Eating Well. 

Chicken tikka meatballs with ginger rice

Active: 20 minutes; Total: 1 hour 25 minutes; Serves: 8

Ginger root, peeled, chunk cut	5-inch piece
Garlic, halved	8 cloves
Oil, canola	1 teaspoon + 1 tablespoon
Rice, long grain, uncooked	1 ½ cup
Water	3 cups
Green onions, sliced	3 + 3
Garam masala, divided	1 tablespoon + 1 ½ teaspoons
Tomatoes, crushed	28 ounces
Cream, heavy whipping	½ cup
Salt, dividied	½ teaspoon + 1 teaspoon
Cilantro leaves, fresh, chopped	1/3 cup + 1/3 cup
Pepper, freshly ground	¼ teaspoon
Chicken, ground	2 pounds
Sour cream	½ cup
Lime juice, fresh	1 tablespoon
Cumin, ground	¼ teaspoon

1. Preheat the oven to 375°F. 
2. In a food processor, process the ginger until a paste forms; remove and set aside. 
3. Repeat with the garlic; remove and set aside. 
4. In a small saucepan, heat 1-teaspoon oil over medium heat. 
5. Add the rice and 1-teaspoon ginger paste; cook and stir until the rice is lightly browned, 3 to 4 minutes. 
6. Stir in the water; bring to a boil. 
7. Reduce heat; simmer, covered, until the rice is tender, 15 to 20 minutes. 
8. Meanwhile, in a Dutch oven, heat 1-tablespoon oil over medium heat. 
9. Add half of the garlic paste and half of the remaining ginger paste; cook and stir until fragrant, about 1 minute. 
10. Add half of the green onions and 1-tablespoon garam masala; cook and stir 1 minute longer. 
11. Stir in the tomatoes, cream, and ½-teaspoon salt; heat through (do not allow to boil). 
12. In a large bowl, combine 1/3-cup cilantro, pepper, and the remaining green onions, ginger and garlic pastes, 1 ½-teaspoons garam masala, and 1-teaspoon salt. 
13. Add the chicken; mix lightly but thoroughly. 
14. Shape mixture into 1 ½-inch balls; place meatballs on a greased rack in a 15x10x1-inch baking sheet. 
15. Bake until browned, about 15 to 20 minutes. 
16. Transfer the meatballs to the sauce; cook until heated through. 
17. Stir in remaining cilantro. 
18. Combine the sour cream, lime juice, cumin, and pinch of salt. 
19. Fluff the rice with a fork; serve with the meatballs and sauce. 
20. Drizzle with the sour cream mixture; top with additional cilantro and green onions. 

Recipe from Taste of Home.