Featured Recipe
Muz’s Pancakes – The World’s Best
I believe that pancakes are love. It's true. Think about all the times you have eaten pancakes in your life (outside of a restaurant or diner), and I'll bet the pancakes were made by someone who loved you. Everyone who has been someone who loved me, and someone whom I loved. My grandmother, we called her Muz, make the world's greatest pancakes. She was born and raised in Nashville, and I'm sure this recipe came from that area. These pancakes have been uniquely "Mississippi" for over half a century now. They are love on a plate.
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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.
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Muz’s Pancakes – The World’s Best
I believe that pancakes are love. It's true. Think about all the times you have eaten pancakes in your life (outside of a restaurant or diner), and I'll bet the pancakes were made by someone who loved you. Everyone who has been someone who loved me, and someone whom I loved. My grandmother, we called her Muz, make the world's greatest pancakes. She was born and raised in Nashville, and I'm sure this recipe came from that area. These pancakes have been uniquely "Mississippi" for over half a century now. They are love on a plate.
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90% Crab Cakes
Preheat oven to 375. Preheat flat griddle to 350. Combine all ingredients except panko and crabmeat. Gently fold in the…
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Summer Treats
Blueberry-Peach Shortcake
Preheat the oven to 400 degrees F. Sift the flour, two tablespoons sugar, the baking powder, and salt into the…
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Linda’s Never Fail Cheesecakes
Linda Nance is the master of cheesecake. A spring-form pan is a must. You can use one of these fillings or let your imagination do the work and develop your own version.
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RSJ’s Smoked Yellowfin Tuna Dip
The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.
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Basic Muffin Mix
(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…
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Blackberry Farm Raspberry Almond Crumb Cake
Makes one 11x 7x 2-inch rectangular cake Preheat oven to 350 degrees Cream ¼ cup butter and sugar briefly. Add almond…
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My Version of My Mom’s Stuffed Peppers
I probably ate stuffed peppers 90% of the birthdays in the first half-century of my life. Stuffed peppers, mashed potatoes, and English peas. Almost all my fondest childhood memories are set around meals in my home or the homes of one of my grandparents. I never gave them much thought back then, but a shared meal is something that I cherish, and never take for granted these days.
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Crabmeat Holleman
Preheat oven to 375 degrees. Combine the first eight ingredients and mix thoroughly with a wire whisk. Stir in peppers.…
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Crawfish Omelet with Horseradish Cream
This recipe is from the upcoming cookbook Mississippi Mornings, which will be released in the fall of 2023.
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Peach BBQ Sauce
Preheat oven to 300. In a 2-quart oven-proof sauce pot, heat the bacon fat over low heat. Cook onions 5…
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The Late-Great Louis Norman’s Garlicky-Sweet Dill Pickles
Start with one-gallon of the cheapest dill pickles you can find (Do not use kosher dills). Drain and discard all…
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Tapeo Ribs
PREPARATION Separate the individual ribs. Put the ribs and the rest of the ingredients in a sous-vide bag. Cook slowly…
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Rosanna’s Tiramisu
Combine the egg yolks and sugar in the chilled bowl of a stand mixer fitted with the whip attachment. Beat…
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Frank Brigtsen’s Mashed Potatoes
The two best mashed potato dishes I have eaten in my life were from my friend and famed New Orleans chef, Frank Brigtsen’s and at my grandmother’s dining room table (and I’d have a hard time choosing a winner between the two).
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Fried Crab Claws
Heat oil to 350 degrees in a large cast iron skillet. Beat together the buttermilk and egg. Combine flour, and…
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Butternut Shrimp Bisque
Here is Frank Brigsten’s Butternut Shrimp Bisque (the key is in making a rich and flavorful stock) Frank Brigtsen – Brigtsen's Restaurant
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Scampi
The Italian peninsula is surrounded by five seas— the Adriatic, Ionian, Tyrrhenean, Ligurian, and Mediterranean. I have never eaten a dish like this while visiting Italy (they have probably never heard of Old Bay Seasoning), but we sell a lot of it in the States. Make sure and and dip warm ciabatta in the butter sauce left in the bottom of the bowl.
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Rosedale Rosemary BBQ Shrimp
In a 2 quart saucepan over medium heat, toast the pepper and rosemary until fragrant, about 2 minutes. Add canola…
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Black and Blue Nachos
I use filet mignon, but ribeye or a New York strip would work well, too. Cut the tortillas into eighths…
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