A wonderful New Orleans-style soup that is a best seller at my family-owned restaurant. Serve with crackers. I like to season my shrimp with 2 tablespoons of Worcestershire, 1 tablespoon of Season All(R), and 2 teaspoons of hot sauce (optional).
This is a chili recipe my mom used to make all the time. Enjoy!
These ranch beans have been confused with mild chili at times but they're just good eatin' beans. And you don't want to stand near the campfire after downin' a plate or 2 of these babies.
Spicy grilled tuna sandwiches on rye bread. Gives a regular, boring lunchtime a good kick in the pants. Great with potato chips, French fries or soup.
My old recipe simplified and toned-down.
A marinade for meats with undertones similar to a Japanese steak house dipping sauce, with mild garlic and unmistakably teriyaki flavors.
Large Gulf shrimp boiled in your favorite beer. I like to use a light ale (not too hoppy) rather than dark beer or pilsner. There's a little butter for a touch of flavor. This is a great way to get messy as you eat--finger food at its best!
Cumin, three peppers, and adobo seasoning put a south-of-the-border spin on tender, shredded pulled pork.
Juicy soft fall apart pork. Spoon directly onto plates or put it on a bun for sandwiches. save left-overs for a few days in the fridge and enjoy as a snack whenever the urge hits you.
Deer backstrap that you won't throw back!!! Not when you stuff it with andouille sausage and braise it with peppers and onions, you won't!
This is an easy dish for ballgames or to take to parties. I like to make sure additional sauce covers the shrimp when served. If taking to get together, just leave the shrimp in the sauce mix and make sure it stays warm. Serve with blue cheese or ranch dressing for the full effect.
The best fried fish you will ever put in your mouth, I promise you will never need another fried fish recipe ever again. Soon you will be the talk of your friends and family with your delicious Cajun Fried Fish. Simple and Tasty! My hunting buddy from Louisiana brings fresh fish up every year, and has a fish fry after we deer hunt. Can't Beat it.
This cake will kick ya on yer butt... 100% of the alcohol is intact, so you will feel the effect. It's VERY time consuming to make, I do a step a day, keeping it in the freezer. The recipe makes 2 cakes. The longer in the freezer the better, but take out the day or 2 before drinking (I mean eating).
Canned chicken breast is used in this tasty dip, but grilled chicken breast strips or leftover roast chicken works just as well.
Too classy for processed cheese spread? Make this gourmet equivalent, an easy appetizer.
Tater tots, that staple of the school cafeteria, have graduated. Instead of a diploma, they get a bacon wrapping. Think of this as school lunch for adults.
Homemade bean dip with all the flavor of the storebought kind (and you actually know what goes in it).
I'm no chef and neither is my mom, but when it's time for a mac and cheese throw-down, we can hold our own. Forget the cheese sauce and bread crumb topping...because while it may be tasty it ain't real mac and cheese. This recipe features cheese, cheese, and more cheese. Let's begin.
A hot hors d'oeuvre appetizer dish great for barbeques, parties and other get-togethers. Not for the faint of heart or soft of taste buds.
Great summertime cool-off drink, they ain't too sweet at all, and I make mine strong.
Awesome sandwiches for picnics and lunch time. These are a Pittsburgh area classic. They are the bomb with potato chips, potato salad or French fries.