Here is our ever-popular shrimp and grits recipe that I developed for my catering company.  It’s Southern-style and will please even the Savannah and Charleston natives who eat the dish often.  This is a scaled …

Here’s my gumbo recipe in five easy steps.  It is about as authentic as it comes, as I’ve taken ideas from many different people and made it simple.  The only hardware you will need to …

Nothing beats a properly made margarita; tequila, orange liqueur and citrus juice, shaken and served in a salt-rimmed glass.  It’s my favorite cocktail.  The sweet and the sour flavors all blend together to create a …

Makes 4 servings
Serving Size  : About 2 ribs per person
INGREDIENTS

4 lbs          beef short ribs — cut English style (cut parallel to the bone)
Coarse salt and black pepper — to taste
3 cups     …

You’ll never grill steak again!
I’m afraid I’ve been spoiled by cooking my steak in a cast iron skillet.  So much so that I can’t even remember the last time I threw one on the grill.  …

There’s more to boiling seafood than boiling water. There’s also the right seasoning, preparation and cooking time. To boil a sack of crawfish or a hamper of crabs you will need some basic hardware. A …

The Sazerac is the father of all cocktails, and is believed to have been the original cocktail.  It was concocted in New Orleans, thought to have been invented at the “Sazerac Coffee-house” on Royal Street.  …

Ingredients

2 ounces Vodka
6 ounces V8 Juice (Spicy V8)
1 teaspoon Prepared Horseradish
Celery Salt
2 dashes Worcestershire Sauce
2 dashes Hot Sauce (Tabasco, Crystal or Louisiana Brand)
Wedge of Fresh Lime
Wedge of Fresh Lemon

Method
Fill a glass with ice.  Pour in …