Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

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.

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

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…

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.

Crabmeat Holleman

Preheat oven to 375 degrees. Combine the first eight ingredients and mix thoroughly with a wire whisk. Stir in peppers.…

Crawfish Omelet with Horseradish Cream

This recipe is from the upcoming cookbook Mississippi Mornings, which will be released in the fall of 2023.

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…

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…

Tapeo Ribs

PREPARATION Separate the individual ribs. Put the ribs and the rest of the ingredients in a sous-vide bag. Cook slowly…

Rosanna’s Tiramisu

Combine the egg yolks and sugar in the chilled bowl of a stand mixer fitted with the whip attachment. Beat…

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).

Bloody Mary Oyster Shooters

Make a lot because they’re gonna go fast.

Fried Crab Claws

Heat oil to 350 degrees in a large cast iron skillet. Beat together the buttermilk and egg. Combine flour, and…

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

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.

Rosedale Rosemary BBQ Shrimp

In a 2 quart saucepan over medium heat, toast the pepper and rosemary until fragrant, about 2 minutes. Add canola…

Black and Blue Nachos

I use filet mignon, but ribeye or a New York strip would work well, too. Cut the tortillas into eighths…

90% Crab Cakes

Preheat oven to 375. Preheat flat griddle to 350. Combine all ingredients except panko and crabmeat. Gently fold in the…

Harbor Docks Smoked Yellowfin Tuna Dip

Mix together and store refrigerated for up to five days.

Robert St. John’s Mississippi BBQ Shrimp

Bring all ingredients to a boil, immediately remove from heat and cool (can be made 2-3 days ahead of time).…

Summer Morning Casserole

Preheat oven to 325 degrees. Brown bacon in a large skillet and drain most of the fat. Add mushrooms, bell…

RSJ’s Crawfish Etouffee (tomato version)

Heat clarified butter. Sauté garlic quickly but do not brown. Add crawfish and cook for 2 minutes until hot. Add…

Mam-Maw’s Chicken Salad

Fill a stockpot one-half full with cold water and add carrots, onion and celery. Bring to a boil and add…

Roasted Turkey and Giblet Gravy

Dissolve the salt in a small amount of hot water; add ice and cold water to equal a gallon. In…

Asparagus Casserole

Preheat oven to 350 Heat oil in a two-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook…

Port Wine Glaze

Place all ingredients in a small sauce pot. Simmer and reduce until mixture forms a thick syrup. Yield: One quarter…

Sweet Potatoes and Not a Marshmallow in Sight

Preheat oven to 350 degrees. Lightly butter a 13 x 9 casserole dish. Combine prepared sweet potatoes, sugar, honey, one…

Cranberry Relish

Combine cranberries, shallot, Madeira, sugars, orange juice and cranberry juice in a 1-quart sauce pot and simmer over low- medium…

Pumpkin Cheesecake

Our first restaurant, The Purple Parrot, served many memorable dishes. This Pumpkin Cheesecake is one of those. When we do our Monthly Pop-ups, this is always a popular request.

Green Bean Casserole

Preheat oven to 350. In a large saucepot, bring chicken broth to a boil. Place green beans in the broth…

Deviled Eggs x3

For the hard-boiled eggs: Place 24 eggs in a large pot. Add cool water, enough to cover the eggs by…

Vanilla Bean Custard Ice Cream

To make the vanilla ice cream: Combine the cream, milk, salt, and 3/4 cup of the sugar in a large…

Roasted Garlic New Potatoes

Wash the potatoes thoroughly. Using a pairing knife, cut a strip around the outside of the potato. Place potatoes in…

Pink-Eyed Purple Hull Peas

Place peas, stock, bacon, sugar and salt in a 2-quart saucepot over medium heat. Bring to a boil. Reduce heat…

Fried Corn

Remove the husks and corn silk from the fresh ears of corn. Using a very sharp knife cut the corn…

21st Century Turnip Greens

In a large sauce pot, brown the bacon over medium heat. Stir in the shallots and cook for 2 minutes.…

Fresh Strawberries with English Cream

In a 1 quart stainless steel pot bring the cream, half and half, Grand Marnier, vanilla and half of the…

Seafood Nachos

Heat the oil in a medium sauce pot over medium heat. Cook the shrimp, onion, peppers, garlic, Creole seasoning and…

Mexican Cornbread

Preheat oven to 350 degrees. In a mixing bowl, combine all of the dry ingredients and mix well. In a…

Crab Claws Geautreaux

Place the olive oil in a very large, heavy duty sauté pan over low-medium heat. Place the garlic and salt…

Cinnamon Ice Cream

To make the cinnamon ice cream ice cream: Combine the cream, milk, salt, 3/4 cup of the sugar and cinnamon…

Chili

Heat the oil and bacon fat in an 8- quart, heavy duty sauce pot over high heat. Sprinkle the meat…

Cajun Enchiladas

Preheat oven to 325 In a medium sauce pot, melt half of the butter over medium-high heat. Cook the onions,…

Apple Cobbler

Apple Filling Preheat oven to 375 In a large mixing bowl, combine the apples, sugar, cinnamon, nutmeg, flour, salt, vanilla…

Lobster and Brie Bisque

In a large saucepan, bring the lobster stock, white wine, and tomato paste to a boil. Continue to cook, allowing…

Frisee and Warm Mushroom Salad

Place the shitake mushrooms in a mixing bowl and toss them with 1/4 cup of the olive oil, half of…

Foie Gras with Toasted Brioche, Fig Relish and reduced Port Wine Glaze

Preheat oven to 450 Season the foie gras with the salt and black pepper. Arrange the brioche on a baking…

Fig Relish

Melt the butter over low heat in a small sauce pot. Cook the shallots for 3 minutes. Add in the…

Brioche

In a large mixing bowl, mix the yeast, sugar, and salt with the warm water. Let stand for 15 minutes.…

Bourbon Crème Anglaise

In a stainless steel pot bring the cream, half and half, bourbon, vanilla and half of the sugar to a…

Au Gratin Potatoes

Preheat oven to 350. Butter a 2 quart baking dish with 1-2 Tbsp of the softened butter. Arrange a layer…

Sesame-Soy Cabbage Stir Fry

Heat a large wok over medium heat. Add 2 tablespoons of the oil. When the oil is hot, add the…

Sautéed Garlic Shrimp

Season the shrimp with the salt, Creole seasoning and black pepper. Place the olive oil in a large, heavy duty…

Black-eyed Peas

Place peas, stock, bacon, sugar and salt in a 2-quart saucepot over medium heat. Bring to a boil. Reduce heat…

Fruit Salad with Sour Cream-Grenadine Dressing

In a large mixing bowl, combine the lemon juice and sugar. Toss the apples and bananas in the mixture to…

Brandy Crème Anglaise

In a stainless steel pot bring the cream, half and half, brandy, half of the sugar and to vanilla a…

Andouille Cheese Grits

This recipe has been something I've served friends and family for years. It's a great breakfast to make for a large group. This recipe will be included in my upcoming book release, Mississippi Mornings.

Roasted Garlic Parmesan Bread

For the roasted garlic: Preheat oven to 350. Remove the outermost layers of the skin on the garlic heads. Cut…

Pineapple Sorbet

Make a simple syrup by placing the water and sugar in a small sauce pot and heat until the sugar…

Whole Smoked Beef Tenderloin

Combine the Italian Dressing and Worcestershire sauce. Coat the tenderloin with the marinade and wrap in plastic wrap. Refrigerate overnight.…

Smoked Salmon and Watercress Sandwiches

Using an electric mixer, whip the cream cheese until it is light and fluffy. Add in the capers, shallot, dill…

Egg Salad Sandwiches

Combine all ingredients and mix well. Refrigerate until ready to make the sandwiches. Divide the egg salad onto five slices…

Homemade Boursin Cheese and Cucumber Sandwiches

Cheese Place all ingredients in the bowl of an electric mixer. Using the paddle attachment, beat on high speed until…

Tomato, Bacon and Basil Sandwiches

Mix together the mayonnaise, basil and ground pepper. Spread the mayonnaise mixture evenly over five slices of the bread. Sprinkle…

Chicken Salad Sandwiches

Place the chicken along with the salt, pepper, onion, bay leaf and celery stalks in a large stock pot. Cover…

Shrimp, Crab and Andouille Gumbo

In a large skillet, combine oil, flour and file powder to form a roux. Cook over medium heat, stirring often…

The Ultimate Chocolate Cake

Cake Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment…

Three Meat Meatloaf

Preheat oven to 325 degrees. Heat the bacon grease in a large skillet over medium heat. Sauté the vegetables with…

Parmesan Cream Sauce

Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Next, in a small sauté…

Creamed Spinach

In a large skillet, heat olive oil over medium heat and sauté garlic for 1–2 minutes, being careful not to…

Corn on the Cob

Preheat oven to 325 degrees Rub the softened butter completely over the surface of each ear of corn. Combine the…

Caramel Ribbon Ice Cream

Caramel In a small, heavy duty saucepan, combine the sugar and water. Bring the mixture to a slow boil, stirring…

Buttermilk Mashed Potatoes

Use the first 2 tablespoons of salt in the water to cook potatoes. Cook over medium heat until fork tender.…

Aunt Tina’s Salad

Dressing Place all ingredients in a mixing bowl and blend thoroughly with a wire whisk. This may be made a…

Wild Mushroom Risotto

In a very large skillet, heat 3 tablespoons of butter over medium heat and add shallots. Cook until onions become…

Chive and Cheddar Biscuits

Preheat oven to 375. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, pepper, cheddar…

Caramel Cake

Cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment…

Orange Country Ham

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

Yeast Rolls with Honey Butter

Dissolve the yeast in warm water. Mix together the hot milk, sugar and salt in a mixing bowl. Allow mixture…

Blackberry-Raspberry Cobbler

Pastry Recipe By hand, or using a paddle attachment on an electric mixer, combine all ingredients to form a soft…

Buttermilk Fried Chicken

Combine the poultry seasoning and buttermilk. Submerge the cut chicken in the buttermilk. Cover tightly and refrigerate for at least…

Sweet Chili Sauce

Combine all ingredients in saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 8 minutes. Remove from…

Crawfish Pie Filling

Melt bacon fat in a skillet over a medium heat. Cook the onions for 3-4 minutes, being careful not to…

Vegetable Seasoning

Combine all ingredients and mix thoroughly.

Tabasco Tartar Sauce

The hotter the better, add more Tabasco if you are brave enough.

Southwestern Spice

Great on skirt steak or chicken.

Seasoned Flour

Keep in your cupboard at all times.

Roasted Red Pepper Aoili

Use a dollop to finish a wide variety of dishes. Linda likes to dip her French fries in it.

Raspberry-Mint Sauce

In addition to the lamb application, it is a perfect accompaniment with pork and turkey.

Plum Sauce

Paired with shrimp toast in this book, but can also be used as a glaze for roasting meats, or in a sauté pan for shrimp to be served over rice.

Pie Dough

Make sure that the shortening is cold. Don’t overwork it. Dryer climates might require a little more liquid.

Pepper Jelly Dipping Sauce

This recipe has multiple uses. It works as a sweet and spicy dipping sauce for shrimp toast and crabmeat puffs, but it also works well as a condiment to be served alongside egg rolls and spring rolls. For a unique and unusual treat, toss a few tablespoons of this sauce with fried popcorn shrimp, fried crawfish tails, or fried calamari.

Muscadine Dipping Sauce

Muscadine jelly is one of the South’s greatest treasures. If you can’t find it in your local market, you live too far north.

Lemon-Caper Tartar Sauce

Good with fried shrimp, oysters, catfish, or onion rings.

Lemon Pepper Dipping Crackers

Good with cold dips.

Lamb Rub

Combine all ingredients and store in an airtight container

Horseradish Mustard

This is a versatile sauce with an excellent shelf life. Good with almost any sandwich.

Homemade Mayonnaise

Infinitely better than store bought.

Herbed Pita Triangles

Good with hot dips.

Georgia Peanut Sauce

In addition to the chicken skewers, this can be used in a cold pasta salad with fresh Asian vegetables or a sautéed shrimp pasta with garlic and snow peas.

French Bread Croutons

Better than crackers when serving dips and spreads. Great with cheeses, too.

Easy Pastry

Easy to work with, yet delicate. Possibly the most versatile pastry going. Holds for four or five days in the refrigerator, freezes well, fries well. Works great in sweet and savory applications. Overall, a damn good pastry.

Dirty Rice

This is a great side dish, as well as a major component in other recipes.

Cucumber Yogurt Sauce

Good with the salmon spread, and a great dip on its own. Use it when making gyros.

Chive and Tarragon Sauce

This is a versatile sauce with an excellent shelf life. Good with almost any sandwich.

Chantilly Cream

With a tip of the hat to the master— Chef Paul Prudhomme.

Blackberry-Tasso Chutney

Big, bold flavors with multiple uses. Serve it with duck, venison, pork, and savory bread pudding. Leave out the tasso and serve it over ice cream.

Mary Virginia’s Orange Sweet Rolls

Pour water over shortening, sugar and salt. Blend and let cool. Add eggs and beat well. Let yeast stand in…

Garlic Cheese Grits

Melt bacon grease over low heat in a 1 1/2-quart sauce pot. Add garlic and salt and cook for one…

Christmas Morning Casserole

Preheat oven to 325 degrees. Brown bacon in a large skillet and drain most of the fat. Add mushrooms, bell…

Andouille in Blankets

Preheat oven to 350. Using a sharp knife, cut the sausages into quarters, lengthwise. You should have sixteen- 4”5” long,…

Sweet Potato Stuffed Oranges

Preheat oven to 350 degrees. Combine hot sweet potatoes, sugar, brown sugar, eggs, cream, butter, cinnamon, nutmeg and orange zest…

Spinach Soufflé

Preheat oven to 350 Heat butter in a two-quart sauce pot over medium heat. Cook shallots and garlic for three…

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…

Oyster Dressing

Preheat oven to 350. Melt the butter in a large sauté pan over medium heat. Cook the sausage for 5-6…

Grand Marnier Crème Brulee

Preheat oven to 300. In a heavy-bottomed non-reactive saucepan, heat the cream, half and half, vanilla bean and half of…

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…

Pesto Potato Salad

Place potatoes and salt in water and simmer on low heat until potatoes are tender. Drain and allow them to…

Chilled Yellowfin Tuna with Mojo Mustard and Wasabi Cream

In a large sauté pan, heat the sesame oil until smoking. Season the tuna with the salt and pepper, and…

Caramel Brownies

Caramel In a small, heavy duty saucepan, combine the sugar and water. Bring the mixture to a slow boil, stirring…

Boiled Shrimp with Seafood Remoulade Sauce and Cocktail Sauce

Place everything except the shrimp in an 8-quart stockpot. Bring the mixture to a simmer and cook for 5 minutes.…

Artichoke and Crab Dip

Preheat oven to 350 degrees. Place oil in a medium sized sauté pan. Over medium heat cook the green onions…

Shrimp Harrison

Season the shrimp with the salt, Old Bay Seasoning and black pepper. Place the olive oil in a large, heavy…

Seafood Courtbouillon

Fish Stock Place the water and all ingredients except the fish in a large sauce pot over medium heat. Bring…

Raspberry White Chocolate Bread Pudding

Preheat oven to 350 degrees Melt white chocolate in a double boiler. In another double boiler over moderate heat, combine…

Fried Oyster Salad

Fried Oysters Heat oil in cast iron skillet to 350 degrees. Combine cornmeal, corn flour, salt and Creole seasoning. Drop…

Crabmeat Wontons with a Sweet Chili Pepper Dipping Sauce

Using the paddle attachment on an electric mixer, whip the cream cheese until light and fluffy, scraping the sides and…

Black Strap Molasses Muffins

Preheat oven to 325. These muffins come out best if the batter is made at least 8 hours in advance. Combine…

Veal Picatta

A mainstay in the early days of the Purple Parrot Café. I served this at my rehearsal dinner.

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.

Chicken Picatta

I have been cooking and serving several versions of this recipe for the past 25 years. It’s always a crowd pleaser.

Chicken Parmesan

This is a dish I used to offer as a feature in the Crescent City Grill, and it made its way to the menu at Tabella. It’s one of the best-selling entrees on the menu, probably due to its universal appeal.

Sicilian Tuna Salad

My friend David Trigiani ate a version of this on a trip to Sicily and prepared it for lunch one day in his home. I fell in love with it and adapted my version for use on a regional Italian menu at Tabella. It’s perfect for hot summer days. I use fresh, seared yellowfin tuna here (it can be grilled, too), but high quality imported Italian canned tuna works as well. Many don’t’ mix cheese and seafood. If that offends you then just omit the cheese and carry on.

Rocket Salad

One of my favorite Tuscan dishes is as basic and uncomplicated as any dish could be. Rocket Salad is nothing more than arugula, a meager amount of aged balsamic vinegar, and even less extra virgin olive oil, salt and pepper. This, in my mind, is the ideal salad. The peppery greens and the light adornment of dressing is a perfect foil for uncomplicated pastas.

Calamari Salad

It’s no great shock that the restaurants in western Sicily specialize in seafood. The fresh catch is typically displayed in the dining room. The local fish varieties that were caught that day are displayed as whole fish on a platter, cart, or small buffet table. One chooses the fish he would like to eat and the preparation by which it will be cooked, and a server takes it to the kitchen where the chef cleans it, cooks it, and sends it to the table. Beautiful. Most of the restaurants in this area have dozens of antipasto trays displayed in the dining room. Marinated eggplant, squid salad, artichokes, mushrooms, cous cous, rustic savory pies and tarts, olives, pickled vegetables, anchovies prepared several ways, and a dozen other antipasti are available. One could make a meal out of antipasto, but one never does.

Zucchini

From my travel journal October 7, 2011: Everything here is so loose. Tuscans are even more laid back than Southerners. We are quickly learning that there aren’t a lot of specifics here. Plans, roads, addresses are obscure concepts and mere suggestions. It’s kind of a maybe-so-maybe-not-no-big-deal-either-way society. Throw in a passion for food and living, and one could get used to living around here pretty quickly. The stress level is so low I can almost feel my hair growing back.

Spinach

The best spinach I have ever eaten was served at the Viola Club My travel journal entry October 8, 2011: It’s nice though, to know that every day I drive down a road that has over 2,000 years of history on it’s surface. Via Roma connects Barbarino Val D’Elsa to the larger town of Tavernelle Val Di Pesa. Yesterday we ate the second best meal we’ve eaten during this six-week journey. There is a little joint on the Via Roma that winds through the town square of Tavarnelle. It’s a coffee shop in the morning, a café in the afternoon, and a pool hall at night. Perfect. The Viola Club (named for the lavender color of the Florence “football” team) is the local hangout for a few dozen 50-80 year old men who might not be practicing Catholics, but are surely practicing card players. They are there in the morning. They are there at noon, and they are there in the evening. They are a jolly bunch who drink coffee, joke, tease, argue, and play cards. The first time I went in there, I watched from a corner table as they gave one of the men in their ranks a continual hard time. He endured a few hours of ribbing about his hair treatment. I got the feeling that he had used some type of over-the-counter hair dye recently (very obvious seeing that he was in his late 70s, and his hair was a solid blanket of jet black), and had probably stayed away from his friends at the Viola Club for a few days. I happened to be there on the day of his return and the ribbing was relentless. His friends kept calling him “Berlusconi” because of the hair dye— a reference to the current Italian Prime Minister. I wanted to film the scene, to try and remember, and they— in a very jovial manner— brought me over and said I should film the Prime minister. The Viola Club isn’t much to look at, but the food is very good and cheap. Paolo is the sole server. His mother, Giuliani, is the cook, and his father works the bar and the cash register— a true family operated business. The food is excellent and I have gotten several ideas for “An Italian Palate” there. In Italy spinach is purchased fresh in a market or chopped and rolled into individually portioned balls.

Spinach Flan

Cibreo in Florence is one of my favorite Italian restaurants. Chef Fabio Picchi serves a light-as-air spinach flan as a course on his tasting menu. This is my version, which is a nice, light vegetarian first course option.

Roasted New Potatoes

This is a supper staple at the St. John house. On steak night I cook these potatoes.

Roasted Asparagus

When I first arrived in Tuscany, my friend Annagloria, showed me around her town, Tavarnelle, and then offered to take me to the village to purchase groceries and supplies. I met the butcher. There are two in town, but “this one is the best,” said Annagloria. I purchased sausage and prosciutto. We walked next door to the “vegetable and fruit store,” and met the two ladies who work in there. “You can get fruit in the supermarket, but it’s better here,” Annagloria said. I walked over to inspect their squash blossoms and she said, “Don’t touch. They will handle it for you.” I didn’t know if this was because they are so “into” customer service that they want to bag my fruits and vegetables personally, or because they don’t want anyone handling the fruit. Over the course of the next few days I learned that the greengrocers are the only ones who handle the fruits and vegetables in Italy. I like that.

Green Beans

Quick, simple, flavorful.

Salt Crusted Fish

Salt-crusted fish is a time-honored recipe. The first time I was exposed to it was at the Culinary Institute of America at Greystone in Napa Valley. One of the chefs there salt-crusted a salmon. Though the best salt-crusted fish I have ever eaten was a sea bass cooked at Da Romano on the island of Burano. Any restaurant that has hosted Ernest Hemingway and Keith Richards during their run is OK in my book. It reminded me of an Italian version of the New Orleans mainstay Galitoire’s. The salt-crusted sea bass, however, reminded me of nothing I have ever eaten before. Perfect.

Risotto

“Kids today want to eat their risotto with curry and shrimp and sour cream, not risotto alla Milanese, like they should, in my opinion.”— Mario Batali Add a teaspoon of saffron threads to the stock in this recipe and top the finished product with Parmigianino Reggiano and you’ll have Risotto Milanese.

Pork Loin with Prunes

Preheat oven to 350. Using a paring knife, cut a slit in the top of the pork loin about 2”…

Pork Ribs with Polenta

In the American South we eat shrimp and grits. In Tuscany they eat ribs and polenta. In the small hilltop village of Montefioralle, just above Greve, the village’s only restaurant serves ribs cooked over a wood fire and seasoned only with salt and pepper. Perfect. Simple. Beautiful. That preparation is nice if all one is eating is ribs. This is a typical Italian home-style preparation of ribs. These ribs are baked in a hearty tomato stock and are perfectly matched with polenta.

Sweet Potato Brownies

If you don’t like sweet potatoes, don’t worry, you’ll love these. If you don’t like brownies, have no fear, you’ll love these. If you like sweet potatoes and brownies… get ready for an amazing treat!

Strawberry-Filled Strawberry Tarts with Chantilly Cream

This recipe has its roots in my hero Paul Prudhomme’s strawberry pie.

Peach-Pecan Ice Cream Sandwiches

Pecan Sandies for Ice Cream Sandwiches Preheat oven to 325° F. In a food processor, pulse the nuts with 1…

Miniature Strawberry Shortcakes

I love strawberry shortcake, but never see it at a party. Some might think it’s too simple, others might think it’s too casual. Still others might not serve it because it is hard to eat in a cocktail setting. It’s true, strawberry shortcake is simple and casual, but most of all, it’s good. This recipe takes care of the hard-to-eat-at-a-cocktail-party problem by making it a hand-held treat.

Miniature Banana-Nut Muffins

Perfect for breakfast, brunch or a snack.

Mini Pecan Tartlets

Rich and nutty, like your eccentric uncle. Must be held and served at room temperature.

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.

Gingerbread

I have loved gingerbread since I was a child. For some reason, it’s not offered as much as it used to be. I am on a mission to change that trend. Hard cider is fermented apple cider with alcohol content.

Bourbon Pecan Truffles

You can leave the alcohol out, but the chocolate should stay forever.

Apricot Tarts

The brown butter in the recipe gives these tarts a unique and appealing flavor.

Swamp Water

Mix, chill and serve in cocktail glasses garnished with cherry or orange slice

Souped Up Gin & Tonic

Serve over ice.

Red Rooster

In a Collins glass, add ice, add ingredients in order. Drink. Repeat, often. Yield: 1 cocktail

Purple Parrot Mojito

Using a muddler or the back of a spoon, muddle mint in the bottom of a cocktail glass. Add rum,…

Purple Parrot Chocolate Martini

In a cocktail shaker, add ice. Add liquor and liqueurs in order. Shake with ice and fine strain into a…

Presbyterian Punch

Mix juices and freeze in 3 half-gallon milk cartons Thaw 3-4 hours Add 1 chilled bottle ginger ale to each…

Planter’s Punch

Fill a 12-oz. Collins glass with ice. Add rum, lime juice, grenadine, orange juice, and sugar. Fill with 7-Up.

Pimm’s Royale

In a champagne flute, pour one shot of Pimm’s. Fill flute with chilled champagne and garnish with a julienned cucumber…

Peach Daiquiri (Frozen)

In a blender, add all ingredients with plenty of ice. Blend well and serve in a hurricane glass garnished with…

Mrs. Lampkin’s Methodist Punch

Mix all in gallon container and fill with water to make one gallon.

Mary Virginia’s Milk Punch

Combine all in a quart container. Shake well. Keep refrigerated.

Lava Lamps

In a medium bowl, stir together the gelatin mix and boiling water until completely dissolved, about 2 minutes. Stir in…

Larry’s Super Summer Sours

Place lemonade concentrate, brandy, whiskey, cherries, and cherry juice in a blender. Fill with ice. Blend. Serve immediately garnished with…

Jimmy McKenzie’s Bloody Mary

Stir well

Episcopalian Punch

Combine all except soda water. Add soda just before serving. Yield: one gallon

Catholic Punch

Mix two cups of the wine with the sugar to dissolve. Combine all into a large punch bowl.

Beeson Punch

Add enough water to make 1 gallon

Baptist Punch

Combine first five ingredients, mix well. Just before serving add ginger ale.

Spinach and Pepper-Jack Dip

Chain restaurants have beaten the spinach-artichoke horse to death. There are no artichokes in this recipe (which is a good thing… since the ingredient listing is rather long) but the chains can’t compare with this homemade version.

Sin Bread

Good for a Super bowl party. Before baking, pop it in the microwave for a few minutes to take the chill out of the center.

Oyster and Artichoke Dip

Oyster and Artichokes are classic New Orleans pairings. One of the most popular soups served at our restaurants is Oyster and Artichoke Bisque. This recipe uses that soup as inspiration.

Not Your Ordinary, Average, Everyday Cheese Tart

One of the easiest recipes in the book. There are a lot of versions of this recipe floating around. This is mine. It is not a true tart for many reasons, but that’s what I call it. Once you taste it you’ll love it, and you can call it whatever you like.

Four Cheese Dip

Most hot cheese dips don’t use blue cheese… not the case here. If you don’t like blue cheese, leave it out and step up the amount of one of the other three cheeses.

Crawfish Cardinale

A staple from my catering days. This can also be spread on slices of French bread, topped with shredded cheese, and baked.

Corn and Crab Dip

The corn and crab bisque served at our restaurants is a recipe that we have been serving from day one. As with the oyster and artichoke dip, this dish gets it’s inspiration from my restaurant’s top soup offering.

Three-Mushroom Dip

In a large sauté pan heat the oil over a medium heat. Place the mushrooms, salt, onion and garlic into…

Smoked Salmon Spread

All of the usual accoutrements are here although in different form. Must be made one day in advance. Smoked trout could be used.

Smoked Crab Dip

Blend the softened cream cheese and sour cream with the paddle attachment of an electric mixer until there are no…

Megaguacamole

My four-year old son could take a bath in this stuff. After eating a serving, he sometimes it looks like he has.

Hot Pepper Cheese Dip

Old English cheese comes in a jar and is in the refrigerator section alongside all of the other cheese. It’s fake cheese, but it works great in this application. This is a great application for leftover pimento cheese.

Pimento Cheese… The Pate of the South

There as many versions of pimento cheese as there are cooks who cook pimento cheese. In my circle of family and friends there are many different ideas of how pimento cheese should be prepared. Hence, the three different recipes in this book.

Bacon Pimento Cheese

This recipe has bacon, not a typical pimento-cheese ingredient, although it adds a nice smokiness.

Pimento Cheese

This pimento cheese recipe was inspired by the ground-breaking Southern chef, Bill Neal.

Kentucky Beer Cheese

My brother who lives in Kentucky introduced me to beer cheese. It is a staple of the bars and pubs of the bluegrass state.

It Ain’t a Party Until Someone Brings Out a Block of Cream Cheese

My friend, Julia Reed, says, “You would never see a naked block of cream cheese in the South. It will always be coated with one of at least three delicious things: Pickapeppa Sauce, Jezebel Sauce, or pepper jelly.” In honor of Julia, these recipes take the dumping-a-jar-of-pepper-jelly-on-top-of-a-block-of-cream-cheese staple to another level. Serve all three at once for a beautiful, colorful, and mouth-watering presentation.

Garlic Cheese Spread

Garlic is listed first for a reason. Store in the refrigerator, serve at room temperature.

Boursin

This is the recipe we serve in the Crescent City Grill. In addition to being a good spread for crackers, it can also be used to stuff mushroom caps, and as a filling for miniature puff pastry turnovers.

Barbara Jane’s Layered Cream Cheese Spread

Takes some work, but is worth the effort. Mango chutney can be substituted for the peach preserves.

Peposa

I learned this dish from Giuliana at the Viola Club in Tavarnelle. The Viola Club is not even the name of this place, though that is what is on the sign outside. The sign refers to the Florence football team’s colors— purple. We were given several answers on the name of the place, “Acli,” “The Viola Bar,” and other designations we couldn’t understand. Most of the locals just call it “The Bar.” We called it The Viola Club because that is what is on the sign. The Viola Club is the local hangout serving breakfast and lunch. It’s run by a family— mom and wife in the kitchen, dad behind the bar, and son waiting tables. The food is good and unbelievably inexpensive. We ate there six times and they nailed the food every time. Paolo, the son, serves all of the tables. He is overworked and the service sometimes drags, but it’s not because he’s not working his tail off. Hiring two additional servers would be huge for this place, but I don’t know if there are any more family members in the bullpen. I spent one morning in The Viola Club kitchen with Paolo’s mom, Giuliana and his wife, Elizabeth. They cooked, I tried to decipher. It was a blast. The recipe I was researching was Peposo, which is basically Italian pot roast with a ton of pepper. I backed off of the pepper.

Mushroom Risotto

Porcini is the mushroom of choice for this recipe. If fresh or dried porcinis aren’t available, substitute your favorite— the more exotic the mushroom, the more complex the flavor profile of the dish. Finish each bowl of risotto with grated Parmigianino Reggiano and a drizzle of extra virgin olive oil as desired.

Meatballs

I was never a fan of meatballs until I developed this recipe for the meatballs at Tabella. Every Italian mother uses a twist or extra step specific to her recipe. I am sure that most Italians who grew up with a mother who prepared meatballs like their mother’s version best. My mother didn’t make meatballs she cooked gumbo and curry (though not at the same time). So I grew up with an open mind as to what constituted a great-tasting meatball. This recipe is the result. There’s nothing complicated here. Just use the absolute best ground meats you can find.

Manicotti Gratinati

This is a recipe I created in the early days of our Italian restaurant, Tabella. Xxxxxx was a sous chef from Cuba. He and I worked this recipe up one morning and by the time we were finished, and had taken the first bite, we were high fiving each other in the prep area. It is definitely an Americanized version of an Italian dish— the first giveaway is the number of steps and ingredients. Most true Italian dishes use minimal ingredients and are prepared simply. Nevertheless, I believe this recipe is worth the time and effort and is perfect for a dinner party when paired with the Tabella House Salad (see recipe).

Lobster Risotto

This is a recipe we use in the Purple Parrot Café. Chef Jeremy Noffke often pairs this with beef. I suggest you do the same.

Italian Sausage

Travel journal, date unspecified: Even on a cold, grey, rainy day, the Tuscan countryside is picturesque. There is an unintentional romanticism that bleeds through every vein of this land. It is made twice as charming due to the fact that the locals seem to have no idea how wonderful this place actually is. Understandable, I guess, if that is all one has ever known. Do the people of Fiji or Tahiti know how breathtaking their little slice of the globe is? Possibly, but only because people are traveling thousands of miles and enduring hours spent breathing re-circulated airline air to get there. I suspect it is the same story in this region of Italy.

Gnocchi

My son’s first introduction to Italian cuisine (beyond spaghetti and meatballs) was through gnocchi at Union Square Café in New York when h was six-years old. Every time we have visited Italy since, it’s been one of his go-to dishes. Gnocchi are light potato dumplings that are often served as a first course in the Purple Parrot café, but in Italy I found it most often served at the pasta course. The recipe takes a little time but is well worth the effort.

Gnocchi with Pesto

If you’ve got some gnocchi stashed away in your kitchen somewhere, this is the easiest recipe in the book.

Gnocchi with Butter and Sage

Italians love sage. I do, too. One sees it in many meat preparations, but another common application is with gnocchi.

Crepes

Combine flour, salt and sugar in a mixing bowl. In a separate bowl, combine milk, eggs and mutter. Add wet…

Chicken Meatballs

Fabio Picchi is a culinary genius. Period. He opened his first restaurant in Florence in 1979, when he was 26, using a small, wood-burning stove. He has since grown that tiny, 80-seat concept into one of the finest restaurants in the entire country. My meals at Cibreo have been every bit as enjoyable as any I have eaten at The French Laundry, Per Se, or any of America’s top-flight restaurants. The overall refinement is not quite the same, but it isn’t meant to be. Fabio brought the same principles to dining that Alice Waters did in Berkley, and probably around the same time. Today, his sons, Duccio and Guilio work alongside him in one of the four concepts that occupy the best-tasting street corner in Florence. Picchi takes chicken meatballs to another level. I think this recipe comes pretty close to the master.

Chicken Cacciatore

As a kid, I always though Chicken Cacciatore was a dish invented by Americans and served only in the states. Though one night in the kitchen of our Tuscan villa I watched a local woman named Rosanna make the most flavorful cacciatore I had ever eaten— effortlessly. Its’ chicken or rabbit cooked hunter’s style in one pot, and perfect for a winter night one-dish supper (even better if you’re in Tuscany).

Asparagus Risotto

In Italy, the locals say, “Rice is born in water, but dies in wine.” Italy is the largest rice producer in Europe, and most of it is planted in the Lombardy and Piedmont regions in the north. This version of risotto dies with a dry white wine, but it’s the asparagus and pesto that bring the dish to life.

Zucchini Pasta

Gluten free is all the rage these days. This recipe takes care of that, and is vegetarian, too.

Spaghetti Marinara

My travel journal entry October 6, 2011: Our villa is located in the remote countryside outside of a medieval village called Barbarino Val D’Elsa. The village is very small, with tiny streets, and— like most of the small towns in this area— has a cathedral in the center. Two days ago, I dropped Wyatt off near the village. He was going to walk around and find something to paint. That is how the process is evolving. Sometimes he knows in his head what he wants to paint that day, other times we ride around and something in the landscape, or on the side of the road will grab his attention. It must be working, because he has maintained an amazing pace of two paintings per day, and he says it’s his best work, ever. I can’t argue. When I returned to Barbarino Val D’Elsa two hours later, I walked into the cathedral in the center of the village while waiting on Wyatt. It was typical of the small catholic cathedrals we have seen scattered throughout Europe, except for one detail. Many of the cathedrals have huge marble sarcophagi or sections of the floor lined in marble where former church officials, bishops, and even saints are entombed. The cathedral in Barbarino has a glass sarcophagus with the body of someone still in there— and he ain’t looking too good. It’s a shock to see the drawn-up leathered and weathered face of a small man lying in a glass coffin next to the alter where, three days ago, I watched through a side door while children took communion. My friend, olive oil supplier, winemaker, and owner of the Tuscan villa we call home when in Italy, Enzo Corti commented, "In Tuscany you shouldn't be afraid of the dead priest, but the live one."

Spaghetti Bolognese

Many feel that Bologna is the culinary capital of Italy, and therefore, the culinary capital of the world. Bologna is a funky, vibrant town with a Vespa in every household and an osteria at every turn. It has centuries old architecture, miles of arcade-lined sidewalks, and an impassioned citizenry who love life and excel in food. About midway through my first meal in town, I pulled out my calendar and tried to figure out how I could squeeze in another few days in Bologna later in the year. It was about halfway through his first street-side gelato that my son considered a permanent move. The people of Bologna live their lives with passion. It’s in the food, it’s in the table chatter, and it’s on the street— passion. I love that. In Bologna, we never ate in a restaurant that had been open less than 35 years. It wasn’t the plan, it just happened that way. The average tenure for an American independent restaurant is less than four years, and 90% are closed after five years. Here in a town that knows and loves food, most places are staying open for decades. It’s the passion. While in Bologna, I arranged to film and prepare Bolognese Tagliatelle with a Bolognese chef in his kitchen. We filmed the segment and everything went well, everything except that the cameraperson— my wife— forgot to turn on the video camera. Italians typically use wide flat noodles such as tagliatelle or pappardelle with meat sauce. Tomato is a secondary component to the meat. In America we typically flip that and we use spaghetti while the tomato sauce is prominent. This recipe is a happy medium between the two— less tomato and spaghetti.

Penne Norcia

Norcia is a town in Central Italy known for boar and sausages. It’s one of the main dishes I serve to company. The key is to use the absolute best sausage you can find (or prepare). The Norcia base would actually work as a filling for a killer Sloppy Joe sandwich if one used ground beef instead of sausage.

Pasta Trigiani

My friend David Trigiani is a dual-citizen Italian and a lover of all things— food, wine, design, and women— that emanate from that country. He has taught me numerous Italian dishes in his home in Jackson, Mississippi. Many came from his mother’s kitchen in his childhood home in Pennsylvania, others he learned on his many travels through Italy. This recipe is one that David has made for me dozens of times.

Pasta Carbonara

No peas, no cream. That’s real Pasta Carbonara.

Oricchiette Ostuni

One of my favorite go-to pastas is oricchiette with pesto and tomatoes. Oricchiette in the Southern Italian vernacular means “little ear.” I ate a dish similar to this in Ostuni, a beautiful old town just above the cobalt blue Mediterranean. The addition of pesto is all me. I love it.

Fettuccine Alfredo

I guess this recipe probably started in Italy. There are stories that a restaurateur in Rome invented it to serve to American tourists in the early part of the 20th Century. Whatever its origins, it is widely popular in America (and probably still popular in Italy with American tourists). For the 25 years I have been in the restaurant business there has always been some type of Alfredo-inspired dish on our menu. Here is a classic “Italian” preparation and a decidedly American treatment with shrimp.

Eggplant and Roasted Garlic Dip

This is my wife’s favorite dip in this book. Great with French bread croutons.

Cilantro Spiked Corn, Crab, and Avocado Dip

Corn, crab, and avocado work well when paired together in a cold offering. The cilantro adds an additional coolness which makes this the perfect summer dip.

Supper Bread

Grocery store freezers are filled with pre-made cheese-and-garlic laden bread loaves. Do yourself a favor and make you own. This recipe is a perfect place to start.

Shrimp Empanadas

The perfect frozen party food. Keep a batch in the freezer and when unexpected company shows up, pop them in the oven. They’ll wonder how you made something that tastes so good, and looks so complicated, so quickly.

Sausage and Cheddar Ryes

Perfect with cocktails when uninvited guests show up.

Miniature Crawfish Pies

As a party rule, passed hors d’oeuvres move slower than foods arranged on trays and placed on a table. This recipe might disprove that theory. They don’t have to be frozen to be enjoyed, cook before freezing for an instant treat. If you don’t have any of the Pepper Jelly Dipping Sauce made, substitute pepper jelly.

Baked Shrimp Toast

Always use freshly grated parmesan cheese. Never use that powdery stuff that comes in a can. Use pepper-jelly dipping sauce, plum sauce, or muscadine sauce with this recipe.

Chicken and Andouille Empanadas

There are a lot of ingredients in this recipe, but don’t let that discourage you from making these easy pastries. Measure out all ingredients ahead of time and your job will be much easier. Perfect if you have misjudged bulk-food quantities when hosting a party. Keep a batch in the freezer and when you’re the food starts running low, pop them in the oven.

Baked Cheese Treats

Preheat oven to 400 degrees. Remove crust from French bread. Cut bread into 1 1 /2-inch thick circles, then cut…

Baked Cheese Puffs

Using and electric mixer, blend together Old English Cheese, shortening, and butter until well blended. Add remaining ingredients and mix…

White Trash

Every family has one. Now yours can, too. Will hold for two weeks if stored properly. Great for Christmas gifts.

Sugared Peanuts

As a kid, I never ate the peanuts in my box of Cracker Jack, opting for the caramel-coated popcorn only. If the peanuts would’ve tasted like these, I wouldn’t have had any reservations.

Sesame Cheese Straws

Sesame is a long-time staple of the southern larder and a perfect partner with cheese straws.

Mild Mississippi Cheese Straws

This is the best cheese-straw recipe ever created. When served fresh out of the oven they can’t be beat. Add a little extra cayenne to make them even better than the best.

Holiday Popcorn

You’ll have to fight the kids for it. Better still, make a double batch and share. Can be made ahead and stored in an airtight container for two weeks.

Fiery Cheese Straws

These aren’t as fiery as the name states. Add some more cayenne and watch your guests storm the bar.

Deep South Party Mix

This is my twist on party mix. Put a few bowls of these out, and you’ll make a lot of folks happy. Fry in small batches so the oil temperature doesn’t drop too severely resulting in a greasy finished product.

Caccio e Pepe

I had a friend I college who ate nothing but spaghetti tossed in butter every night. My daughter loves this pasta. It was her go-to dish in Rome and any other restaurant where it was served. Translated the name says it all “Cheese and pepper.” It is a perfect example of how authentic Italian cooking is uncomplicated and makes use of minimal ingredients— in this case: four. I like it at home for a quick easy supper as all of these ingredients are always in my kitchen.

Butcher’s Pasta

Dario Cecchini comes from a long line of butchers. His family has run the local butcher shop in Panzano, Chianti for 250 years. Dario’s dishes are simple, uncomplicated, and brilliant examples of how to use all cuts of the animal. This is a recipe I created in honor of him. He probably never uses cream-based sauces like we do in America, but you can bet that the meats he uses are perfectly butchered and of the finest quality. Yours should be too.

Aglio Olio

This is as simple as it gets— garlic, olive oil, and pasta. Always mince garlic from fresh cloves and use it immediately. Never purchase pre-minced garlic in a jar.

White Pizza

Preheat a pizza stone at 450 in the oven. On a floured surface, roll out pizza dough very thin and…

Veggie Pizza

Preheat a pizza stone at 450 in the oven. On a floured surface, roll out pizza dough very thin and…

Sausage and Onion Pizza

I prefer sausage and onion to sausage and mushroom. Caramelized onions make any dish that uses onions instantly better.

Sausage and Mushroom Pizza

Sausage and mushroom are a classic pizza pairing. If you make the sausage recipe in this book instead of using store-bought you’ll be glad you went to the effort.

Quatro Frommagio Pizza

L’Archibugio Ristorante is located in the middle of a medieval village at the top of a hill in Barbarino Val D’elsa. The following is what you need to know about this pizza joint: It’s small, it’s cramped, the service is slow, it’s named for a muzzle-loading rifle, and it has the absolute best pizza on the planet. Period. Trust me. I have eaten a lot of pizza in 50 years. This is the best I have ever eaten. L’Archibugio, according to my friend, David Trigiani, “It’s the best pizza I have ever eaten in Italy.” This, coming from a dual-citizen lover of all things Italian, a man who travels to the boot several times a year, a man who knows food, a man who has been to Naples and eaten in the birthplace of the pie. The crust is the thinnest pizza crust I have tasted. The toppings are minimal. It is the exact opposite of what we Americans accept as pizza, and it is wonderful. All pizzas in this book hope to live up to L’Archibugio Ristorante

Pizza Dough

Dissolve the honey and yeast in ¼ cup of the water in a small bowl. Combine flour and salt in…

Prosciutto Pizza

Always purchase the best prosciutto you can find. It makes a huge difference, especially since there are only five ingredients.

Margherita Pizza

Pizza is one of the few words that are understood all over the world. For me all pizza begins and ends with margherita. If a pizza joint’s Margherita is good then the other pizzas will be good.

White Bean Stufato

Travel journal entry October 8, 2011: It’s nice to know that every day I drive down a road that has over 2,000 years of history on it’s surface. Via Roma connects Barbarino Val D’Elsa to the larger town of Tavernelle Val Di Pesa. Yesterday we ate the second best meal we’ve eaten during this six-week journey. There is a little joint on the Via Roma that winds through the town square of Tavarnelle. It’s a coffee shop in the morning, a café in the afternoon, and a pool hall at night. Perfect. The Viola Club (named for the lavender color of the Florence “football” team) is the local hangout for a few dozen 50-80 year old men who might not be practicing Catholics, but are surely practicing card players. They are there in the morning. They are there at noon, and they are there in the evening. They are a jolly bunch who drink coffee, joke, tease, argue, and play cards. The first time I went in there, I watched from a corner table as they gave one of the men in their ranks a continual hard time. He endured a few hours of ribbing about his hair treatment. I got the feeling that he had used some type of over-the-counter hair dye recently (very obvious seeing that he was in his late 70s, and his hair was a solid blanket of jet black), and had probably stayed away from his friends at the Viola Club for a few days. I happened to be there on the day of his return and the ribbing was relentless. His friends kept calling him “Berlusconi” because of the hair dye— a reference to the current Italian Prime Minister. I wanted to film the scene, to try and remember, and they— in a very jovial manner— brought me over and said I should film the Prime minister. The Viola Club isn’t much to look at, but the food is very good and cheap. Paolo is the sole server. His mother, Giuliana, is the cook, and his father works the bar and the cash register— a true family operated business. The food is excellent and I have gotten several ideas for “An Italian Palate” there.

Roasted Tomato Soup

Perfect on a cold day with a soft-cheese Panini.

Porcini Mushroom Soup

This is actually my version of a mushroom soup I ate in Lyon, France. But since I use porcinis I think of it as an Italian soup. Especially since there’s no heavy cream.

Amalfi Fish Stew

Travel journal November 1, 2011: Amalfi, and the craggy, vertical coastal towns above and below it host some of the most beautiful sunrises and sunsets I have ever witnessed. The food is good, lemons made frequent appearances on menus, and seafood was plentiful. Many of the Amalfi fishermen work alone in small wooden boats. They fish in the early hours of the morning, load their catch in ice chests precariously strapped to the backs of a battered scooters, and head to the fish market.

Pickled Zucchini

The Purple Parrot’s Chef Jeremy Noffke loves to pickle things. This is his recipe for pickled zucchini.

White Bean Crostini

White beans are a big deal in Tuscany. The locals always have a favorite place— bakery, market, bar— that prepares the beans just the way they like them. In Tavarnelle, Wedensday is bean day, and the bakery on the square does them best.

Suppli al Telefono

This dish comes from Rome. When one bites into it, the hot mozzarella in the center draws out into a string, resembling a telephone cord. I use just a little pesto in the center to add another dimension of flavor.

Roasted Garlic Crostini

Simple. Flavorful.

Liver Pate

This recipe is inspired by Fabio Picchi, who is the creator of the finest liver pate I have ever eaten— anywhere on the planet. It’s origins, though, are from Annagloria.

Enzo’s Izimino

My friend and master olive oil producer and winemaker, Enzo Corti, loves this dish. His wife Annagloria made it for dinner one night as Wyatt, my wife Jill, and our friend, David joined them in their beautiful Tuscan villa for dinner. This is the real deal when it comes to eating squid in the Italian region of Tuscany. It’s probably Sicilian in origin, but perfect for Tuscan locals. My children prefer the fried version, but this is a more healthful, authentic preparation.

Italian Sausage and Mascarpone Crostini

This recipe is inspired by Rosanna, a Tuscan woman who cooked dinner for a large group of Mississippians, Milanese, and Tuscan locals at Villa Il Santo. These were served with the first course

Caprese Crostini

Capri, and the surrounding mainland and rocky coast are home to beautiful vistas and amazing food. This is a perfect start to a dinner party.

Annagloria’s Gorganzola Grapes

My friend Annagloria served these as a first course at a dinner party in her house one evening. I thought they were perfect.

Stuffed Grilled Peppers

In a small sauté pan, heat the bacon fat over medium heat. Add onions, steak seasoning, salt, sugar and pepper…

Smoked Beef Brisket

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

Marinated Beef and Chicken Fajitas with Smoky Fajita Sauce

Combine the soy sauce and pineapple juice and divide the marinade between two gallon-size Ziploc bags. Place the flank steak…

Grilled Lamb Chops with Roasted Garlic-Mint compound Butter

Coat the surface of the lamb chops with the marinade. Marinade at room temperature 30 minutes. Sprinkle the chops with…

Grilled Leg of Lamb with Raspberry Mint Sauce

Place the garlic, oil, rosemary, mint and vinegar in a mixing bowl. Blend together using a wire whisk. Trim any…

Grilled Focaccia

In a small bowl, combine the honey, yeast and half of the warm water. Mix well and let stand until…

Vanilla Bean Ice Cream

Combine the cream, milk, salt, and 3/4 cup of the sugar in a large pot. Split the vanilla bean down…

Grilled Peach Shortcake

Preheat oven to 375 degrees. Sift the flour, 2 tablespoon sugar, the baking powder, and salt into the bowl of…

Grilled Peach Ice Cream

In a bowl, combine peaches, 1 /4 cup sugar, lemon juice, and peach schnapps. Allow the peaches to sit in…

Grilled Bananas Foster

Peel the bananas and cut in half lengthwise. Melt 2 Tablespoons of the butter. Brush the bananas with the melted…

Caramelized Pineapple with Pineapple Sherbet

Place the pineapple on its side and cut off about 1/2 inch from the top and the bottom. Stand the…

Veal Stock

Rinse the veal bones under cold water 4–5 minutes. Place bones in a large stockpot, and cover with the cold…

Steak Seasoning

Combine all and mix well. Store in an airtight container.

Smokey Fajita Sauce

This sauce is simple and great just like it is. For variations you can add one-quarter cup of salsa to it. Or try adding fresh chopped cilantro and green onions or one teaspoon of liquid smoke

Seafood Remoulade

Blend onion and celery in the food processor until small but not completely puréed. Place onion and celery in a…

Roasted Tomato Tartar sauce

Preheat oven to 350 degrees Rub the tomato halves with olive oil and sprinkle with the kosher salt. Place tomatoes…

Roasted Garlic

Preheat oven to 350. Remove the outermost layers of the skin on the garlic heads. Cut the tops off so…

Roasted Garlic Bordelaise

Heat butter in a 2-quart saucepot over medium heat. Add onion, carrot, celery, garlic and salt and cook until vegetables…

Poultry Seasoning

Combine and mix well. Store in an airtight container.

Grilled Pizza Dough

Dissolve yeast, sugar, and honey in warm water. Using a mixer with a dough-hook attachment, place flour and salt in…

Pesto

Place all ingredients except olive oil in a food processor. Process until smooth. With machine running, slowly add oil. Turn…

No-Stick Grilling Marinade for Vegetables

Place the egg yolks, mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly drizzle…

No-Stick Grilling Marinade for Shrimp

Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly…

No-Stick Marinade for Seafood

4 Egg Yolks 1 Tbl Dijon Mustard 1/4 cup Balsamic Vinegar 1 cup Canola Oil 1 cup Light Olive Oil…

No-Stick Marinade for Poultry

Place the egg yolks, Creole mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly…

No-Stick Grilling Marinade for Beef

Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly…

Creole Cream Sauce

2 cups Heavy cream 1 Tbl Crescent City Grill Creole Seasoning 2 Tbl Worcestershire sauce 2 Tbl Crescent City Grill…

Creole Beurre Rouge

In a medium sauce pot, heat olive oil over medium-high heat. Sauté peppers, onion, garlic, celery, and Creole seasoning for…

Clarified Butter

Place butter in a heavy 2-quart saucepan over medium heat. Adjust heat as butter melts to bubbling. As butter cooks,…

Chutney Mayo

In a small sauté pan, heat olive oil over low heat. Place the onion, garlic, salt and curry powder and…

BBQ Sauce

Preheat oven to 300. In a 3-quart Dutch oven, heat the bacon fat over low heat. Add the dehydrated onion…

Cheddar Rice Cookies

These can be prepared to the just-before-baking stage and frozen. Perfect when served at an afternoon tea.

Cajun Spiced Nuts

These are great when made in large batches and given as Christmas gifts.

Yellowfin Tuna Tartar with Avocado Relish

The ingredients must be fresh. Do not substitute. You won’t be sorry. A true crowd pleaser with a lot of “Wow” appeal.

Tasso and Smoked Cheddar Cheesecake

One of the best tasting, and most versatile, recipes in this book. This can be made four or five days in advance. Beautiful on a sideboard for a cocktail party, perfect with a salad for lunch, an excellent side item with an entrée for dinner. Country ham, chopped bacon, or cooked sausage can be substituted for the Tasso (Cajun-spiced ham).

Smoked Beef Tenderloin

Soak wood chips for 1 hour prior to smoking. Prepare a smoker to a constant 225 to 250 degrees F.…

Shrimp Tarts with Dirty Rice Pie Crust

The crust takes a little work, but it’s worth every minute spent preparing it. A perfect use for leftover dirty rice. The crust also freezes well, so make extra.

Parmigiano Reggiano Crusted Asparagus

Preheat oven to 375 F. Bring 1 quart of lightly salted water to a boil. Cook the asparagus for one…

Tasso and Cheese Biscuits with Pepper Jelly

Experiment with your favorite pepper jelly flavor. The hotter the better. The dough freezes well and can be made in advance.

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.

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.

Fried Green Tomatoes with Shrimp Remoulade

The best of New Orleans paired with the Southern garden. The tomatoes should be fried at the last possible minute as quality suffers as time moves on.

Dirty Rice Cakes with Crawfish Mardi Gras Mix

The rice cakes can be made two days in advance, the topping one day in advance. After you have browned the dirty rice cakes, you can hold them in the refrigerator for up to two days.

Creole Mustard-Crusted and Stuffed Pork Tenderloin

Great on the buffet table and even better as an entree at a dinner party.

Crabmeat Imperial

If you love crabmeat, you’ll love this dish. If you don’t love crabmeat, this dish will win you over. Perfect when paired with champagne. Serve with toasted French bread croutons or a buttery cracker.

Cornmeal Biscuits with Fig Butter

Fig butter is addictive. It is the perfect accompaniment on biscuits, batter breads, toast, croissants, or a loved one.

Broccoli Slaw

The guests will need a fork, but they’ll also need a bigger plate. The tiny broccoli florettes should be no larger than a thimble.

Marinated and Roasted Vegetables

A beautiful statement on any sideboard. Sprinkle a few tablespoons of freshly grated Parmigiano reggiano just before serving. Serve alongside grilled artichoke hearts.

Fried Garlic and Goat Cheese Grits with Blackberry-Tasso Chutney

The only way to make grits more southern is to deep-fry them. Take your time when breading the grits so that they don’t break down in the hot oil. The blackberry chutney has multiple uses in other dishes.

Crab Cakes with Lemon-Caper Tartar Sauce

My rules for crabmeat: Buy fresh. By the best, and treat it sweet. Be gentle with crabmeat to keep the lobes as large as possible. Seafood remoulade would be a nice alternative to the lemon-caper tartar sauce.

Black Eyed Pea Cakes with Roasted Red Pepper Aioli

A pure Southern treat with a twist, and a perfect use for leftover black-eyed peas. However, the recipe so good, you’ll end up making them exclusively for this application and using the leftover black-eyed peas for a side dish with supper.

Barbara Jane’s Tomato Sandwiches

The first time I ate these, my friend Barbara Jane Foote used Roma tomatoes that had been picked from her garden just hours earlier. There are many versions of this southern party staple. Hers is the best. As always, use garden fresh tomatoes for the best results.

Baked Stuffed Brie

Make sure to carefully seal the brie in the pastry so the cheese doesn’t ooze out when baking. Bake straight from the refrigerator; do not let the pastry sit out before baking. Apples can be substituted for pears.

Artichoke Tart

This can also be served as a side dish with dinner. It can be made two days in advance and refrigerated. To serve after it has been refrigerated, allow to sit at room temperature for one hour before serving.

Sweet Potato Nachos

This recipe has the perfect blend of flavors, colors and textures. Make sure that the chips are fried crispy. Floppy chips can’t hold the topping.

Shrimp Toast with Plum Dipping Sauce

My first exposure to shrimp toast wasn’t at an Oriental restaurant, but at the first catering party I ever worked as a server/cook. The caterer asked me to prepare a shrimp-toast recipe from one of Martha Stewart’s early books, and I ate most of them before she had a chance to serve them to the guests. These take a little work, but they are well worth the effort. For an added bonus, serve both the plum dipping sauce and the pepper-jelly dipping sauce.

Red Beans and Rice Spring Rolls

Red beans and rice are a New Orleans Monday-lunch staple. I wanted to develop a way to serve them as a finger food at a stand-up cocktail party. In the end, I might like this version better than the sit-down original.

Parmesan and Panko Crusted Eggplant with Comeback Dipping Sauce

When prepared correctly, there is a buttery quality to the eggplant in this recipe. These should be served immediately. Comeback sauce is the perfect accompaniment; the pepper jelly dipping sauce would work well, too. Panko bread crumbs are also called Japanese bread crumbs. They are perfect for this recipe as they add texture and crunch.

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