Recipe Archives

2 Tbl olive oil 1 lb. Shrimp, small 2 tsp Old Bay Seasoning 8 ounces cream cheese, softened 1/4 cup unsalted butter, softened 1 egg, slightly beaten 1/2 tsp kosher salt 1 tsp fresh ground black pepper 1/2 tsp dry thyme 1/4 tsp dry oregano 1/2 tsp fresh rosemary, chopped 1 Tbl fresh chives 1Continue reading “Shrimp Stuffed Portabella Mushrooms”

Trim the stems on the button mushrooms so that they are even with the bottom of the mushroom. Gently remove and discard the stems of the shitake mushrooms. Remove and discard the stems from the portabella mushrooms. Using a small spoon, scrape the underside of the portabella mushrooms to remove the dark gills. Cut theContinue reading “Marinated and Grilled Mushrooms”

Heat oil in a cast iron skillet to 350 degrees. Mix the flour, Creole seasoning and salt in a bowl. Beat together the buttermilk and egg in a second bowl. In a third bowl combine cornmeal, corn flour and seasonings. Place the jalapeños in the seasoned flour first, knock off excess flour and place inContinue reading “Jalapeño Chips”

Run two soaked skewers through the side of each onion, so that each onion slice looks like a double handled lollipop. Wrap the skewers in foil. Brush the no-stick marinade on the onions and allow them to marinate for 15 minutes. Sprinkle the onions with the black pepper. Prepare the grill. Cook onions over directContinue reading “Grilled Vidalia Onion”

Peel sweet potatoes and cut into 1/2 inch-thick slices. In a small mixing bowl, blend together butter, brown sugar, cinnamon, and hot sauce. Place sweet potatoes on a baking sheet and lightly brush the surfaces with the butter mixture. Prepare the grill. Place sweet potatoes over direct medium heat, buttered side down. Brush the topsContinue reading “Grilled Sweet Potatoes”

Place the squash on a paper towel lined baking sheet and sprinkle salt over all. Let squash sit 20 minutes. Pat the surfaces of the squash dry. Use a pastry brush to coat both sides of the squash with the no-stick marinade. Prepare the grill. Cook over direct high heat for 6-8 minutes, turning once.Continue reading “Grilled Yellow Squash and Zucchini”

Sprinkle the eggplant with the kosher salt and place on paper towels. Allow the eggplant to sit for 30 minutes. Using paper towels, pat the eggplant wheels dry and brush them with the marinade. Allow to sit for 10 minutes. Prepare the grill. Cook the eggplant over direct high heat for two minutes and rotateContinue reading “Grilled Eggplant”

Peel back the husks of the corn, but do not remove. Remove all of the corn silk. Using a pastry brush, coat the corn kernels with the softened butter. Combine the salt, pepper and Creole seasoning and sprinkle it evenly on the corn. Replace the husks to their natural position. Tear six 3-inch by 6-inchContinue reading “Grilled Corn”

Trim the tough end from the asparagus. Line the 5 asparagus spears next to each other similar to fingers on a hand. Using two skewers, skewer them crosswise through the asparagus with one skewer just below the tips, and the other about 1-inch from the bottom. Take your time being careful not to split theContinue reading “Grilled Asparagus Skewers”