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.

Blackberry-sage margarita

Active: 5 minutes; Total: 5 minutes; Serves: 1

Lime	½
Blackberries	6
Sage	2 leaves
Tequila	2 ounces
Triple sec	1 ounce
Simple syrup	½ ounce

1. Add 6 blackberries and 2 sage leaves to a cocktail shaker, and muddle. 
2. Squeeze in the lime juice, then add the tequila, triple sec, and simple syrup. 
3. Add ice, cover the shaker, and shake for 15 seconds. 
4. Strain into a chilled coupe glass. 
5. Garnish with sage and blackberries. 

Recipe from tastingtable.com.

Chicken liver pâté with green peppercorns

Total: 40 minutes + overnight; Makes 2 ½ cups

Livers, chicken, well trimmed	1 pound
Milk, whole	2 cups
Oil, extra-virgin olive	2 tablespoons + 1 tablespoon
Onion, thinly sliced	1 small
Sage leaves, fresh	5 small +
Garlic, thinly sliced	2 cloves
Salt, kosher
Pepper, freshly ground
Bourbon	2 tablespoons
Lemon juice, fresh	3 tablespoons
Butter, unsalted room temperature	1 cup
Peppercorns, green, in brine, chopped	2 tablespoons + 1 tablespoon brine
Crackers or toast

1. Combine livers and milk in a bowl, and refrigerate overnight. 
2. Drain and rinse the livers; pat dry. 
3. Heat 2-tablespoons oil in a large skillet over medium heat. 
4. Add the onion and 5 sage leaves, and cook until deep golden brown, about 8 minutes. 
5. Stir in the garlic, and cook for 1 minute. 
6. Scrape the mixture into a food processor. 
7. Heat 1-tablespoon oil in the same skillet over medium heat. 
8. Season the livers with salt and pepper, and cook, turning once, until golden, about 2 minutes. 
9. Add bourbon, and cook until almost evaporated and the livers are barley pink inside, 1 minute. 
10. Add livers and lemon juice to the food processor; pulse until finely chopped. 
11. With the machine running, add the butter, 1 tablespoon at a time, until the pâté is smooth. 
12. Stir in the peppercorns and brine; season with salt and pepper. 
13. Divide the pâté between two bowls; cover and refrigerate until chilled. 
14. Garnish with sage, and serve with crackers or toast. 

Recipe from Food & Wine Holiday Recipes.

Duck confit poutine

Active: 45 minutes; Total: 1 day 4 hours 45 minutes; Serves: 4

Duck legs	4
Garlic, chopped	4 cloves
Thyme	3 sprigs
Rosemary	2 sprigs
Sage, fresh	2 leaves
Orange peel without pith	¼
Salt, kosher	1 teaspoon +
Pepper, freshly cracked	¼ teaspoon +
Duck fat, rendered	2 cups
Potatoes, russet; French-fry cut	4 medium
Water, cold	8 cups + ¼ cup
Ice	2 cups
Oil for frying	8 cups
Stock, chicken	6 cups
Cornstarch	1 tablespoon
Cheese curds	2 cups

1. Place the duck legs in a shallow pan. 
2. Rub the garlic, thyme, rosemary, sage, orange peel, salt and pepper into the duck legs. 
3. Cover with plastic wrap, and let rest in the refrigerator for 24 hours. 
4. Preheat your oven to 250°F. 
5. Rub off the salt and herbs from the duck; set aside. 
6. Rinse off the herbs in a colander, pat dry, and return to the duck. 
7. Cover the duck and herb mix with the rendered duck fat, and cook in the oven until the meat is falling off the bones, about 2 hours 30 minutes. 
8. Place the potatoes in cold, salted water with ice; let sit for 1 hour. 
9. Remove the legs and cool on a cutting board. 
10. Shred the meat from the legs; set aside. 
11. Heat the oil in a heavy-bottom pan until it reaches a temperature of 250°F; line a baking sheet with paper towels. 
12. Remove the potatoes from the water, pat dry, and add to the oil, in batches if necessary, and cook until the fries are soft all the way through and not crispy, about 5 minutes. 
13. With a slotted spoon, remove the fries from the oil, and place on the prepared baking sheet. 
14. Increase the oil temperature to 350°F. 
15. In a stock pot, reduce the stock by two-thirds; set aside. 
16. Add the duck meat into the reduced stock. 
17. In a small bowl, whisk the cornstarch and ¼-cup water until there are no lumps. 
18. Heat the stock and duck to a gentle boil, add the cornstarch mixture, and boil for 45 seconds. 
19. Place the blanched fries into the oil; fry until crispy and golden brown, 2 minutes. 
20. Place the fries in a large bowl. 
21. Add the curds, toss with a generous sprinkle of salt and pepper; divide among four plates. 
22. Spoon the duck and sauce over the fries, and serve. 

Recipe from the Brindle Room, which featured on Diners, Drive-Ins, and Dives.

Pumpkin alfredo with ricotta-stuffed manicotti

Pasta, manicotti	7 ounces
Oil, olive	1 teaspoon
Ricotta	1 cup
Mozzarella, shredded	¼ cup
Egg, lightly beaten	1 large
Basil, minced	3 leaves
Sage, minced	3 leaves + 3 leaves
Garlic, minced	1 clove + 2 cloves
Salt	¼ teaspoon +
Pepper, red, crushed	Pinch
Butter, unsalted	2 tablespoons
Shallot, minced	1
Pumpkin puree	¾ cup
Crème fraîche	2 tablespoons
Parmesan	¼ cup +
Nutmeg, freshly ground	Pinch
Pepper, freshly ground

1. Preheat the oven to 375°F. 
2. Bring a large pot of salted water to a boil. 
3. Add the pasta, and cook until al dente, about 8 minutes. 
4. Reserve about 1 cup of pasta water; set aside. 
5. Drain the pasta, and toss with oil; set aside. 
6. In a small bowl, whisk together the ricotta, mozzarella, egg, basil, 3 sage leaves, garlic, salt, and red pepper. 
7. In a medium saucepan over medium heat, melt the butter, stirring constantly, until it begins to foam and brown speckles begin to appear. 
8. Keep stirring until the foam subsides, and the color turns to a medium brown. 
9. Add the shallots and 2 garlic cloves, and turn down the heat to medium-low. 
10. Cook until the shallots have softened, about 1 minute. 
11. Stir in the pumpkin, 3 sage leaves, crème fraîche, parmesan, and ½-to-¾ cup of the reserved pasta water. 
12. Stuff each manicotti with spoonfuls of the ricotta mixture, and arrange in a 13-inch-by-9-inch casserole dish. 
13. Pour the sauce around and over the pasta, and cover with a sheet of foil. 
14. Bake for 15, remove the foil and sprinkle with more parmesan, then bake for 5 minutes more.