Main Dish
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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Eggplant Parmesan
I love this recipe. It’s probably one of my top three recipes in this book. Unlike most Italian-American restaurant preparations, the eggplant is not fried. Yet, like most great authentic Italian dishes it uses minimal ingredients, and the procedure is simple and uncomplicated. Make sure to use the absolute best buffalo mozzarella and Parmigiano Regianno you can find.
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