Southern Classics
Macaroni and Cheese
Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.
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Grilled Potato Salad
A grill screen works best to cook the potatoes in this recipe. Place the potatoes, water and salt in a…
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Creamed Corn
Break two of the shucked corncobs in half. Place in a small sauce pot with two cups of water. Simmer…
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Creamed Corn Cornbread
Preheat oven to 425 degrees. Grease an 8 x 8 or 9 x 9 inch baking pan with nonstick cooking…
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Southern Butterbeans
Place the butterbeans, stock, salt, and meat in a medium saucepan over high heat. Bring to a boil. Reduce heat…
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Zucchini-Squash Casserole
Preheat oven to 400. Toss the olive oil, cut squashes, first teaspoon of salt, and Creole seasoning in a large…
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BBQ Shrimp
BBQ Shrimp Melt clarified butter in a skillet and add shrimp. Sauté for two minutes Add cracked black peppercorns and…
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Peach Shortcake & Vanilla Bean Ice Cream
Preheat the oven to 400 degrees F. Sift the flour, 2 tablespoon sugar, the baking powder, and salt into the…
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