Recipe Category: Southern Classics — Page 2

Southern Classics

Smoked Beef Brisket

Place the brisket in a roasting pan. Pour vinegar over the brisket. Cover and refrigerate for 2 hours, turning every…

Carriage House Restaurant Biscuit Recipe

Pre-heat oven to 450 degrees. Mix all dry ingredients and sift. Add shortening and cut with a pastry cutter until…

Regina Charboneau’s Biscuits

Put flour, baking powder and sugar in the bowl of a stand mixer with a paddle attachment. Turn the machine…

Orange County Ham

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

Larry Foote’s Salty Cocktail Pecans

Preheat oven to 320 degrees. Place pecans in a 9x13” aluminum baking pan with 2” sides. Dot with five pats…

This recipe should be made and stored in your refrigerator. Never ever be without it. At my house— in case of fire— I’m grabbing the wife, the kids, a few family photos, the dog, and the container of fig butter in the fridge. To me, nothing tastes better when spread on homemade biscuits, toast or croissants. It goes fast!

Robert St. John’s Baked Shrimp and Squash

I have always believed that my baked shrimp and squash recipe is a perfect example of Pineywoods cuisine. It makes use of shrimp harvested an hour south in the Gulf of Mexico, it has Creole seasonings from New Orleans and the Louisiana bayous 90 minutes to the southwest. And it draws its main ingredient from the South Mississippi garden.