Wild Mushroom Risotto

In a very large skillet, heat 3 tablespoons of butter over medium heat and add shallots. Cook until onions become…

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Orange Country Ham

Place a large heavy duty skillet over medium-high heat. Melt half of the butter and just as it begins to…

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Buttermilk Fried Chicken

Combine the poultry seasoning and buttermilk. Submerge the cut chicken in the buttermilk. Cover tightly and refrigerate for at least…

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Pork Tenderloin with Muscadine Glaze

Season the pork with the salt and pepper. In an ovenproof skillet, heat the olive oil over high heat. Once…

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Beef Tenderloin with Horseradish-Spiked Bordelaise Sauce

Preheat oven to 400. Remove the leaves from the thyme sprigs and chop the thyme. Add the thyme to the…

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Shrimp Harrison

Season the shrimp with the salt, Old Bay Seasoning and black pepper. Place the olive oil in a large, heavy…

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Seafood Courtbouillon

Fish Stock Place the water and all ingredients except the fish in a large sauce pot over medium heat. Bring…

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Fried Oyster Salad

Fried Oysters Heat oil in cast iron skillet to 350 degrees. Combine cornmeal, corn flour, salt and Creole seasoning. Drop…

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Veal Picatta

A mainstay in the early days of the Purple Parrot Café. I served this at my rehearsal dinner.

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