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 recipe was given to me by my Mother who lives on the Mississippi Gulf Coast. I have to throw a party each time I make this, it needs to be shared with others! Serve over rice and garnish with parsley and green onion.
A Southern dish that has been sharing the supper table for years. This rice dish will have you coming back for more. Here in the Northwest people ask me all the time "What is Jambalaya?" I reply saying it is seasoned rice with your favorite type of meat.
My Great-great grandmother's recipe, modified over 4 generations. I still can't believe it was FINALLY written down! The gumbo should be thin but not watery. P.S .-- I have a 3-gallon pot that I use to cook this and it is usually about 3/4 full. (Make sure you know the basics of making roux before you try this. If the roux is not dark brown, the gumbo will not have the rich taste necessary to give it that special taste). This is good for several days. It can also be frozen and reheated. Enjoy!
The world's perfect Red Beans & Rice.
This is my vegan rendition of an old New Orleans classic, I was told these beans and rice were the real thing by four representatives of an old Creole community in New Orleans. Try for yourself.
This is a chili recipe my mom used to make all the time. Enjoy!
The method for these tender, flavorful chicken legs? Low and slow, my friend, low and slow.
Strawberries soaked in Grand Marnier(R) are folded into a not-too-rich vanilla ice cream base to make a delicious dessert.
What more can be said than the title?? Come on now, this is a Man's Burger. All meat, with a twist. The flavor combination is unbelievable. You get hit with the sweet, the sour, and the salty all at the same time and your taste buds just explode.
This is the real deal--the authentic flavor of Southern bread pudding. A labor of love for your Mardi Gras party.
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.
I learned this recipe from my baby sitter. He was in German army when he was young and this was what he made instead of chicken noodle soup if you weren't feeling well.
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!
Don't worry about deep-frying these mini, meaty empanadas: just cut out circles of pie dough, fill them with this super easy filling, brush with some egg, and bake. They're not your traditional South American pastry, but close enough - and the guys coming over to watch the game sure aren't going to complain.
Simply the best cheese steak you'll ever have! Good way to use up leftover steak.
Don't let those teenagers at the fast food joint have all the fun--you can make these Brazilian chicken nuggets, known as coxinhas, at home.
A simple and delicious dip for game day; make it ahead of time and refrigerate until kickoff.
Ever have meatballs or lil' cocktail smokies that are swimming in a deliciously sweet and spicy sauce? A little known secret is to use a jar of chilis and a jar of grape jelly to get that wonderful flavor, but the meat itself is high in fat and calories. Well Buford got to thinkin'. What about a low fat meat like ground chicken or even ground pork?