Raw and Chargrilled oysters

Coffee & Tea

Fried Oysters

Cole Slaw

Marinated Grilled Chicken Breasts atop Grilled Mushrooms and Onions

Sugarmill Chicken

Cajun Jambalaya with Smoked Sausage and Chicken

New Orleans Red Beans & Rice

Seafood Gumbo

Chicken/Andouille Gumbo

Rinse the oysters under cold running water and scrub the shells with a stiff brush to remove any grit. Discard any oysters with cracked or open shells that do not close when tapped.

Inspect and clean

Using an oyster knife and a thick towel or glove, hold an oyster cup-side down. Insert the knife at the hinge, twist to pop, then run the blade along the top shell to sever the muscle. Remove the top shell, being careful to retain the liquor in the bottom shell. Run the knife under the oyster to free it from the bottom shell while keeping it in its liquor. Place each shucked oyster on a bed of crushed ice to keep cold.

Shuck

Combine red wine vinegar, minced shallot, freshly ground black pepper, sugar (if using) and a pinch of sea salt in a small bowl. Stir and let sit at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust acidity or seasoning.

For service: Spoon a small amount (about 1/2 tsp) of mignonette onto half of the shucked oysters just before serving, leaving the remainder plain for other condiments.

Preheat a grill (or cast-iron griddle) to high heat, about 450–500°F (230–260°C). Clean the grill well so oysters sit flat and steady.

Make the chargrill butter: In a small bowl, combine softened unsalted butter, minced garlic, lemon zest, chopped parsley, smoked paprika, sea salt and black pepper. Mix until homogenous.

Place the oysters (bottom shell down) directly on the hot grill. Spread about 1/2 teaspoon of the chargrill butter onto each oyster meat. Close the grill lid (or cover oysters with a metal mixing bowl if using a griddle) and cook for 4–6 minutes, until the butter is bubbly, edges of the oyster begin to curl slightly and the juices bubble. Do not overcook — oysters should be just cooked through.

Remove the oysters from the grill with tongs. Transfer hot oysters to a platter on a bed of crushed ice or to an ovenproof platter to keep them upright. Garnish with a tiny squeeze of lemon if desired and serve immediately.

Arrange half of the shucked oysters raw on crushed ice and spoon mignonette on a selection as noted above. Arrange the chargrilled oysters hot on the same or a separate platter, keeping hot and cold items distinct.

Serve with lemon wedges, hot sauce, and cocktail forks. Provide napkins or small plates for shells. Advise diners to eat the raw oysters first while cold and follow with the warm chargrilled ones, or enjoy in any order.

Leftovers: consume cooked oysters within 24 hours refrigerated. Do not re-serve raw oyster liquor once left at room temperature for more than 2 hours.

Fresh oysters (in shell), medium to large

Crushed ice

Unsalted butter

Garlic, finely minced

Lemon zest

Fresh parsley, finely chopped

Smoked paprika

Sea salt

Freshly ground black pepper

Red wine vinegar

Shallot, very finely minced

Sugar (optional)

Lemon wedges

Hot sauce (Tabasco or similar)

Cocktail forks

Weigh 50 g (0.05 kg) of whole coffee beans. Grind to a medium-fine consistency for pour-over or espresso-fine if using espresso machine. Aim for about 15–18 g coffee per 300 ml water; this recipe uses 50 g to make multiple servings (about 3–4 cups).

Grind and measure

Heat 300 ml filtered water to 92–96°C (197–205°F) for pour-over/automatic drip; if using espresso, use machine settings. If you don't have a thermometer, bring to a simmer and let stand 30 seconds.

Heat water

For pour-over: place filter in brewer, rinse with hot water, add ground coffee, and pour water in slow concentric circles over 30–45 seconds for bloom, then continue pouring until 300 ml is reached. Total brew time ~2:30–3:30 minutes. For drip machine: follow machine instructions. For espresso: dose and tamp ~18–20 g per shot and extract ~25–30 seconds per shot.

Brew

Steam or heat 150 ml milk to about 60–65°C (140–149°F) if making a latte or cappuccino; for iced coffee use cold milk. Froth if desired. Combine brewed coffee with 150 ml steamed/cold milk (adjust ratio to taste). Add 1 tsp sugar or simple syrup and stir until dissolved. Sprinkle optional cocoa or cinnamon on top.

Add milk and sweeten

Serve immediately in warmed cups for best flavor. Leftover brewed coffee can be refrigerated up to 48 hours for iced coffee preparations.

Bring 480 ml filtered water to the appropriate temperature: 95–100°C (203–212°F) for black tea, 80–85°C (176–185°F) for green tea, or just below boiling for herbal tisanes.

Place 2 tsp loose leaf tea (or 2 standard tea bags) into a teapot or infuser. For stronger brew, increase to 1 tbsp per 480 ml.

Measure tea

Pour the hot water over the tea leaves. Steep black tea 3–5 minutes, green tea 2–3 minutes, herbal 5–7 minutes. Taste at the minimum steep time and extend if desired to avoid bitterness.

Steep

Remove leaves or tea bags. Stir in 1 tsp honey or sugar if desired. Add 2 lemon slices for brightness or 60 ml milk for a milky black tea/chai style. Pour into cups and serve immediately. Leftover brewed tea can be chilled and kept refrigerated up to 24 hours.

Finish and serve

freshly roasted whole coffee beans

filtered water (for brewing)

milk (whole or alternative), steamed or cold

granulated sugar or simple syrup

optional: cocoa powder or cinnamon

loose leaf black tea (or tea bags: black/green/herbal)

filtered water (for steeping)

honey or sugar

lemon slices (optional)

milk (optional for chai/black tea)

Rinse the shucked oysters briefly under cold running water to remove any shell fragments. Place them in a fine-mesh sieve to drain while you prepare the marinade.

inspect and drain

In a bowl, whisk together the buttermilk, hot sauce, sea salt, and freshly ground black pepper. Add the drained oysters and stir gently to coat. Cover and refrigerate for 30–45 minutes. This tenderizes the oysters and adds flavor.

In a shallow wide bowl or pie plate, combine the all-purpose flour, cornmeal, cornflour (if using), paprika, garlic powder, onion powder, cayenne, fine sea salt, and black pepper. Whisk thoroughly to evenly distribute spices and break up any lumps.

Set the dry mixture next to the marinated oysters for easy dredging.

In a separate shallow bowl, beat the eggs with the milk until uniform. This will be the egg wash for the dredge.

Set up a dredging station: marinade bowl (oysters), egg wash, and the dry coating. Using tongs or a slotted spoon, remove oysters from the buttermilk letting excess drip back into the bowl, then dip into the egg wash, and transfer to the dry coating. Gently press the coating onto each oyster so it adheres, then place on a tray or wire rack. Repeat until all oysters are coated.

Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 1.5–2 inches (enough to shallow-deep fry). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the coating into the oil—if it sizzles and rises steadily, it's ready.

Fry the oysters in small batches (6–8 pieces depending on pan size) so the oil temperature remains steady. Gently lower oysters into hot oil using a slotted spoon or spider. Fry for 2 to 3 minutes, turning once or twice, until golden brown and crisp. Cook time varies with oyster size—do not overcrowd.

Use a slotted spoon to transfer fried oysters to a wire rack set over a baking sheet (or to paper towels for quicker service) to drain. Immediately sprinkle lightly with salt to taste. If the oysters appear a bit oily after sitting, briefly return the pan to medium-high heat and add 1–2 tablespoons vegetable oil, then fry the next batch; this keeps the crust crisp.

Once all oysters are fried, let them rest for 1–2 minutes. Arrange on a warmed platter, sprinkle with chopped parsley, and serve with lemon wedges and malt vinegar or extra hot sauce on the side.

Suggested serving: serve immediately while hot and crisp. Leftovers can be kept in a low oven (200°F / 95°C) on a wire rack for up to 15–20 minutes to preserve crispness, but best eaten fresh.

shucked oysters (medium)

buttermilk

hot sauce

sea salt

freshly ground black pepper

all-purpose flour

cornmeal (fine or medium grind)

fine cornflour (optional, for extra crispness)

paprika

garlic powder

onion powder

cayenne pepper

fine sea salt

large eggs

whole milk

neutral frying oil (peanut, canola, or vegetable)

vegetable oil (for finishing, optional)

lemon wedges

fresh parsley, chopped

malt vinegar or hot sauce

salt

Remove any tough outer leaves from the cabbages. Quarter the green cabbage, remove the core, then thinly slice across the grain to yield about 6 cups packed thinly sliced. Repeat with the red cabbage to yield about 2 cups. Transfer both cabbages to a large mixing bowl.

Prepare cabbage

Peel the carrot and grate it on the large holes of a box grater (or use a food processor) to make approximately 1 cup. Thinly slice the red onion into half-moons and measure 1/4 cup. Add the carrot and onion to the bowl with the cabbages.

Prep carrot and onion

Finely chop the fresh parsley and add 2 tablespoons to the slaw mixture. Toss gently to combine so vegetables are evenly distributed.

Add herbs

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain yogurt or sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed (if using), and 1/2 teaspoon freshly ground black pepper until smooth and the sugar dissolves.

Mix dressing

Taste the dressing and adjust acidity or sweetness if needed: add up to 1/2 tablespoon more vinegar for tang, or up to 1 teaspoon more sugar for sweetness. Adjust salt and pepper to taste.

Adjust seasoning

Pour the dressing over the prepared cabbage mixture. Using two large forks or salad tongs, toss thoroughly until the vegetables are evenly coated. Let the slaw sit for at least 15 minutes at room temperature to allow flavors to meld; for best results refrigerate 1–2 hours before serving. Toss once more just before serving.

Combine slaw and dressing

green cabbage

red cabbage

carrot

red onion

fresh parsley

mayonnaise

plain yogurt or sour cream

apple cider vinegar

granulated sugar

Dijon mustard

celery seed (optional)

kosher salt

In a medium bowl, whisk together 1/2 cup olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon Dijon mustard, and the minced garlic (3 cloves). Stir in 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until combined.

Prepare marinade

Place 4 boneless skinless chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, pressing out excess air and sealing the bag (or covering the dish). Massage the marinade into the chicken so each piece is coated. Refrigerate for at least 30 minutes and up to 4 hours (overnight will intensify flavor). Remove chicken from refrigerator 20 minutes before grilling to come closer to room temperature.

Marinate chicken

Preheat grill to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Preheat grill

Remove chicken from marinade, letting excess drip off. Place chicken on the preheated grill. Grill with lid closed 5–7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C) and juices run clear. Cooking time varies with thickness (pound-flat or butterflying very thick breasts for even cooking). Transfer chicken to a plate and tent loosely with foil to rest for 5–7 minutes (carryover will bring to final safe temperature).

Grill chicken

While chicken marinates (or while chicken rests), prepare vegetables. Clean 12 whole cremini or white mushrooms and trim stems if needed. Peel 1 yellow onion and cut into 1/2-inch thick rounds, then separate into rings. In a bowl, toss mushrooms and onion rings with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon fresh thyme leaves, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Prepare vegetables

Arrange mushrooms stem-side down and onion rings on the grill over medium heat. Grill mushrooms 6–8 minutes, turning once halfway through, until tender and lightly charred. Grill onion rings 3–4 minutes per side until softened and charred at edges. If rings fall through grates, use a grill basket or a sheet of foil with holes. Remove vegetables to a warm plate.

Grill vegetables

When vegetables are off the grill, add 2 tablespoons unsalted butter to the hot mushrooms and onions and toss gently so butter melts and coats them. Sprinkle 2 tablespoons chopped fresh parsley and adjust seasoning with a pinch more salt and pepper if desired.

Finish vegetables

Divide the grilled mushrooms and onions among 4 plates to form a bed. Place one rested grilled chicken breast on top of the vegetables on each plate.

Serve each portion with a lemon wedge for squeezing over the chicken and vegetables. Optionally garnish with additional chopped parsley and a light drizzle of any reserved pan juices or extra lemon.

boneless skinless chicken breasts

olive oil

lemon juice (fresh)

soy sauce

honey

garlic cloves (minced)

smoked paprika

dried oregano

black pepper (freshly ground)

cremini or white mushrooms (whole, medium)

yellow onion

olive oil (for vegetables)

balsamic vinegar

fresh thyme leaves

black pepper

unsalted butter

fresh parsley (chopped)

Trim excess fat from chicken thighs and cut into 1-inch pieces. In a bowl toss chicken with kosher salt, black pepper, and 1 tablespoon Cajun seasoning; set aside.

Prepare and season the chicken

Slice the smoked Andouille or kielbasa into 1/4- to 1/2-inch rounds. Keep separate from chicken.

Slice the sausage

In a large Dutch oven or heavy-bottomed pot over medium-high heat add 1 tablespoon neutral oil. When oil is shimmering, add sausage in a single layer and brown, turning as needed, about 3–4 minutes until edges are caramelized. Use a slotted spoon to remove sausage to a bowl and reserve rendered fat in pot.

Add remaining 1 tablespoon oil to the pot if needed. Add the seasoned chicken in a single layer and brown undisturbed for 2–3 minutes, then stir and brown another 1–2 minutes until just cooked through and golden (it will finish cooking with the rice). Remove chicken to the bowl with sausage and set aside.

Reduce heat to medium and add 1 tablespoon butter to the pot with the fond (browned bits). Add the chopped onion, bell pepper, and thinly sliced celery (the "holy trinity"). Sauté, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, careful not to burn.

Stir in the tomato paste and cook 1–2 minutes, smashing it into the vegetables to deepen flavor. Add the diced tomatoes with juices and stir to combine.

Add the uncooked long-grain rice to the pot and stir to coat grains with the tomato-vegetable mixture and oil. Toast rice 1–2 minutes, stirring, to lightly nutty aroma.

Return the browned sausage and chicken to the pot, distributing evenly.

Pour in 3 cups low-sodium chicken stock and stir gently to combine, scraping up any browned bits from the bottom. Add dried thyme, dried oregano, smoked paprika, remaining 1 teaspoon Cajun seasoning (if separate), cayenne pepper, bay leaves, hot sauce, and granulated sugar. Taste the liquid and adjust seasoning — it should be slightly under-salted because the sausage adds salt.

Bring to a simmer over medium-high heat. Once simmering, reduce heat to low so the pot maintains a gentle simmer. Cover tightly with a lid.

Cook covered without stirring for 18–22 minutes, or until rice is tender and liquid is absorbed. Check at 18 minutes: if liquid remains and rice is nearly done, recover and cook another 2–4 minutes. Avoid stirring to keep rice from getting gummy.

When rice is cooked, remove pot from heat and let sit, covered, for 5–10 minutes to steam and settle.

Remove bay leaves and discard. Gently fluff jambalaya with a fork to combine chicken, sausage, and rice.

Adjust seasoning with additional salt, pepper, or hot sauce to taste. If you want brighter flavor, stir in up to 1 tablespoon butter now for shine and richness.

Thinly slice green onions and roughly chop fresh parsley. Sprinkle both over the jambalaya.

Serve jambalaya hot with lemon wedges on the side for squeezing just before eating.

boneless skinless chicken thighs

smoked Andouille or kielbasa sausage

Cajun seasoning

green bell pepper

celery stalks

garlic cloves

diced canned tomatoes (with juices)

tomato paste

long-grain white rice

low-sodium chicken stock

neutral oil (canola or vegetable)

dried thyme

bay leaves

green onions (scallions)

Rinse the dry red beans under cold water, remove any debris. Place beans in a large bowl and cover with at least 3 inches of cold water. Soak 6–8 hours or overnight. Alternatively, use a quick-soak: cover with water, bring to a boil 2 minutes, remove from heat and soak 1 hour, then drain.

Soak beans (optional but recommended)

If using a ham hock, rinse it. Slice the Andouille sausage into 1/4-inch rounds. Finely dice the onion, bell pepper and celery (the Cajun 'holy trinity'). Mince garlic and chop parsley and green onions for finishing.

Prepare aromatics and meat

In a large heavy pot or Dutch oven over medium heat, add 2 tbs vegetable oil or bacon drippings. When hot, add sliced Andouille and cook 3–4 minutes, stirring occasionally, until browned and lightly crisp at edges. Remove sausage to a plate, leaving rendered fat in the pot.

Brown sausage and render flavors

Add diced onion, bell pepper and celery to the pot. Cook over medium heat for 6–8 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook 30–60 seconds until aromatic, careful not to burn.

Sweat vegetables

Drain soaked beans and add them to the pot along with the ham hock. Pour in 6 cups chicken broth (or enough to cover beans by about 1–2 inches). Add bay leaves, thyme, oregano, Cajun seasoning, black pepper and 1 tsp salt. Stir to combine.

Combine beans and liquids

Bring mixture to a gentle boil, then reduce heat to low so it simmers very gently. Cover partially with a lid and simmer for 1.5–2 hours, stirring occasionally and checking liquid level. Add more hot water or broth (1/2–1 cup at a time) if beans look dry. If you did not soak beans, simmer time will be 2–2.5 hours or longer until beans are tender.

Simmer gently

When beans are tender and beginning to fall apart (some intact, some soft), remove about 1–2 cups of beans and mash them with a fork or potato masher, or use an immersion blender briefly to reach a creamy consistency—this thickens the pot. Return mashed beans to the pot. Add the browned Andouille slices back in and simmer another 10–15 minutes so flavors meld.

Raw And Chargrilled Oysters