Ingredients

12 tbsp. unsalted butter, softened
6 tbsp. finely grated parmesan
2 tbsp. minced fresh parsley
1/4 tsp. crushed red chile flakes
3 cloves garlic, minced
1 shallot, minced
Zest of 1 lemon and juice of 1/2 lemon
Tabasco, Worcestershire, kosher salt, and freshly ground black pepper, to taste
24 medium oysters, such as bluepoint or Apalachicola, shucked and left in bottom shell
Crusty bread, for serving

Directions

1. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium high. Alternatively, arrange an oven rack 6 inches from the heating element and heat oven to broil.
2. Combine butter, parmesan, parsley, chile flakes, garlic, shallots, and lemon zest and juice in a medium bowl.
3. Season with Tabasco, Worcestershire, salt, and pepper. Spoon about 1 tbsp. butter mixture over each oyster and grill or broil until the edges of the oysters begin to curl, about 5 minutes. Serve with bread.

Serves 4.

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Ingredients

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Directions

1. Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
2. In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute.
3. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.
4. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes.
5. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
6. Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
7. Serve over rice and garnish with green onions.

Serves 8.

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Ingredients

1 tablespoon honey
2 ounces gin
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice

Directions

1. Combine all four ingredients in a cocktail shaker. Before adding the ice, stir well to incorporate the thick honey with the other liquids.
2. Add ice and shake for 30 seconds.
3. Strain into a chilled coupe and enjoy!

Makes 1 drink.

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