Main Dish
Smoked Beef Tenderloin
Soak wood chips for 1 hour prior to smoking. Prepare a smoker to a constant 225 to 250 degrees F.…
Read more
Stone-Ground Catfish Curls with Tabasco Tartar Sauce
Catfish always tastes better when the portion size of the fish filets are thinner. Filleting the catfish horizontally and then slicing them lengthwise creating what I call “Curls” accomplishes this task better than anything I’ve found. Find locally milled stone-ground meal and keep it in the freezer. This preparation works when feeding a crowd at a fish fry, too.
Read more
Snookie’s Chicken Salad
Next to my grandmother’s chicken salad, Snookie’s recipe is the best. Snookie was my surrogate grandmother, so I guess that’s fitting.
Read more
Creole Mustard-Crusted and Stuffed Pork Tenderloin
Great on the buffet table and even better as an entree at a dinner party.
Read more
Coconut Shrimp with Muscadine Dipping Sauce
A twist on the old standby from Commander’s Palace. If you can’t find muscadine jelly in your local market, then you need to move further south.
Read more
Chicken Skewers with Georgia Peanut Dipping Sauce
Combine water, soy sauce and coconut milk together and soak the skewers in the mixture for 2-4 hours. Use a…
Read more
Shrimp and Mushroom Quesadillas
Heat 2 Tbl of the olive oil in a large sauté pan over high heat. Season the shrimp with the…
Read more
Grilled Shrimp and Pesto Pizzas
In a large skillet, heat olive oil over medium heat. Season the shrimp with the Old Bay and black pepper…
Read more
Grilled Hot Wings
In a large stock pot, combine the water, soy sauce, sugar, salt, red pepper flakes and vinegar. Bring this mixture…
Read more