Drunken Gulf Shrimp Tacos

Last weekend I had Drunken Shrimp Tacos at Cowgirl Kitchen in Rosemary Beach and it reminded me of how much I love those spicy and fresh Gulf flavors all infused together and wrapped in a taco! I used to cook all of the time when my family was under one roof, but due to the…

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The Best Barbecue Shrimp

If my heart could take it, I would probably eat Barbecue Shrimp at least twice a week, but I will admit that not a month goes by where this family staple is not on our dinner table. Cooking the shrimp with the heads on preserves the natural juices and enhances the flavor, but on occasion (usually by request),…

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Red Beans & Rice – Not Just For Washday Anymore!

Red Beans & Rice, a New Orleans Monday washday meal, where the Sunday ham bone gets put to use, is a recipe I learned how to prepare at the age of fifteen when living in New Orleans. It is one of my top comfort foods, in the family recipe box now, and has been perfected over time….

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The Best Chimichurri Sauce over Marinated & Grilled Pork Loin

My husband Phil is in an all male half-century old wine group called “Wino’s”,  where you are voted in when someone departs, and it was his turn to host this weekend. The host typically serves an assortment of fruits and cheeses, as well as a dish to snack on. Of course the task fell to me,…

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How To Boil Crawfish: The Complete Guide

Crawfish. One of the food world’s blessings bestowed upon us. I’m thankful for whoever decided that it was a good idea to pull a creature from the mud, wash it off and eat it. Though called a crawfish or seafood “boil”, it is really more of a simmer & poach process. This allows the tails…

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Grilled Gulf Shrimp Tapenade Crostini

On the Alabama Gulf Coast, Chef Brody Olive is the Executive Chef of The Beach Club and also oversees Coast and Village Hideaway. Chef Olive is a good friend, proponent of sustainable seafood and is a graduate of the prestigious culinary program at Johnson and Wales University in Charleston, South Carolina. The recipe below was…

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Jumbo Lump Crab Dip

When I reminisce about  holiday food, cheesy hot jumbo lump crab dip comes to mind. Forget that “experts” say cheese does not go with seafood… they are wrong! Growing up in New Orleans, fresh Louisiana blue crab dip was a traditional appetizer served in most homes on Christmas Eve and New Years Eve, including mine….

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Seafood Gumbo

We tend to consume quite a bit of gumbo in my family. There is nothing more comforting than a hot steaming bowl of seafood, or chicken & sausage gumbo. Every year, the day after Thanksgiving, we boil the turkey carcass for stock and make a rich and hearty turkey gumbo. With the temps dipping into…

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Grillades and Havarti Aged Cheese Grits #CastelloArt

  For many years I would visit the French Quarter on Sunday’s and eat at a bistro called Petunia’s for brunch. The restaurant was filled with colorful people, had an over the top decor and served delicious comfort food, but sadly is know longer in existence. Petunia’s was well known for their enormous crepes, but one of…

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Sausage & Cheddar Strata with Spinach

Today is a special day as 12 bloggers from our Virtual Potluck team (past and present), have come together to support one of our own, Donna Currie of Cookistry, who just published her first cookbook with Taunton Press called Make Ahead Bread. Donna is on a roll (pun intended) and has the most awesome giveaways…

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Marinated Jumbo Lump Crab #PerfectionTakesTime

Honest Cooking asked 30 food bloggers to interpret the FIJI Water story in their own unique way. They call this series #PerfectionTakesTime. I was showcased with my Marinated Jumbo Lump Crab Salad, a family recipe that most in the South are familiar with. Though not a typical slow-cooked fall recipe, fresh seafood is a year round…

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Willie’s Armadillo Eggs

Not for the faint of heart or those seeking low-cal-vegetarian holiday options, these Armadillo Eggs are certain to be a hit with your Thanksgiving crowd, especially if they are perched in front of the TV watching the big game with a cold beer in hand! Ingredients: 8 large jalapeño peppers, cut in half lengthwise, seeds…

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