It's grilling time. This week, a couple of backyard options. 2 cups apple juice 2 cups water 1/2 cup packed dark brown sugar 1/2 cup salt 1 1/2 teaspoons pepper 4 chicken leg quarters, trimmed of excess fat and skin Creole seasoning, to taste Combine apple juice, water, brown sugar, salt and pepper in a bowl; stir vigorously until salt is dissolved. Rinse chicken; place into a large zip-top plastic bag. Pour brine mixture over chicken; squeeze air out of the bag and seal. Let

Crabmeat au Gratin is one of my favorite crabmeat dishes. Here's Don's version, which is still on the menu. 1/2 cup celery, chopped fine 1 cup onion, chopped fine 1/4 pound butter 1/2 cup all-purpose flour 13 ounce evaporated milk 2 egg yolks 1/2 cup grated American cheese 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper 1 pound white crabmeat 1/2 pound grated American cheese Sauté onion and celery in butter until the onions are wilted. Blend flour well w

This week, I want to share a couple of recipes from a restaurant I first ate at in my childhood, Don's Seafood and Steakhouse. 1 1/2 cups onions, chopped 1/2 cup celery, chopped 1/4 pound butter 1/2 teaspoon sugar 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 cup bread crumbs 1/4 teaspoon black pepper 4 pounds fillet of red snapper 1 pound shrimp, peeled and deveined 3 stale hamburger buns 4 eggs 1 pound white crabmeat 1/4 cup tomato catsup Boil shrimp, drain water and chop

Here's a wonderful beverage for your 4th celebration 1 cup fresh mint leaves 1/4 cup chopped fresh ginger 2 (750-ml) bottles white wine 3 cups Gingeroo (a ginger and rum drink from Celebration Distillation in NOLA 1 cup frozen blueberries 1 cup frozen watermelon chunks 1/4 cup fresh lemon juice Garnish: fresh mint leaves In a large pithcer, mash mint and ginger with a wooden spoon. Add wine, stirring until combined. Refregerate for 2 hours or overnight. Strain wine mixture th