This incredibly quick and easy dish from New Orleans chef Donald Link's Down South cookbook features tuna steaks poached until rare in a bright, buttery sauce that's infused with tangy lime and kumquats, spicy jalapeños and fresh mint. Doubled or tripled, it would make an excellent dinner-party dish. Slideshow: More Tuna Recipes
Chef Way To create the flavorings for these ribs, Donald Link combines eight spices for a rub and prepares a barbecue sauce with homemade pork stock.Easy Way Cut back the number of spices in the rub to the five essentials, and use canned beef broth in the barbecue sauce.
Donald Link of Herbsaint in New Orleans got the inspiration for this richly flavored homemade sausage burger from Cajun and Creole cooking and its prodigious use of tomatoes and green peppers. Here, Link substitutes chile peppers for the usual bell peppers to add heat to the burger. All-Time Favorite Burgers
Donald Link suggests grilling or roasting this fish, then serving it in its hardened skin ("on the half shell"). You can also use a large, flexible spatula to slide the fillets off the skin and onto a platter, discarding the skin, for a more elegant presentation. Redfish—a white-fleshed fish with big scales that are hard to remove—is an ideal choice, but striped bass is great too. You'll have to buy the fish directly from a fishmonger; ask him to leave the scales on the fillets.
Chef Way Chef Donald Link uses satsuma juice (from an Asian citrus fruit similar to a mandarin orange) to flavor the sweet shrimp here. He then studs the spicy corn-bread cakes with fresh Southern shell beans.Easy Way Replace the satsuma juice with ordinary orange juice and buy baby lima beans (fresh or frozen) as a stand-in for the shell beans.Plus: F&W's Fish and Seafood Cooking Guide More Shrimp Recipes Southern Food