One of my favorite things to make which I learned from years of living in New Orleans is Remoulade Sauce. It is a true New Orleans Classic, that can be used in so many ways. It is excellent as a salad dressing or sauce on just about any seafood. I love to put Remoulade Sauce…
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The Backyard Grill is an incredible resource for many meal options and chicken is one of my favorites. I am currently trying my hand at perfecting foods on my Big Green Egg, and I came across Thomas Keller’s Whole Chicken recipe. Keller is a fan of cooking whole chickens, and often does so at home…
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Photo: SoWal.com Enjoy the oyster log at Stinky’s Fish Camp on 30A in Dune Allen, or at their sister restaurant, Trenasse in New Orleans. Their motto is oysters are served all day all ways, and as an expert on bivalve consumption, I can attest to the fact that they have an amazing array for…
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I was raised on bacon wrapped water chestnuts and bacon wrapped scallops. Mother always served them when she entertained, which was quite often. I learned to love anything wrapped in bacon, and these bite size goodies are protein packed and hit the spot. This is a recipe that George and Ann Hartley learned while at…
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Mac Farms, established in 2009 by locals Jen and Andy McAlexander, grow and distribute the highest quality, locally grown herbs and vegetables available in South Walton. Located in Point Washington, the McAlexander’s use the hydroponic style of farming that they learned from Stan Meadows, a local vegetable farmer. The actual farming process takes place at the front…
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Chef Nick Farkas enjoys living in Pensacola but often misses his hometown and the food. He is a transplant of Indiana and says “Many transplants from Indiana and other portions of the Midwest miss the same thing, the beloved breaded pork loin. This version isn’t served as a sandwich or with mashed potatoes and gravy,…
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One of my Favorite things to do on a Saturday morning is visit my local Farmers Market. Looking for the freshest Eggplant, I can’t wait to head home to put together this cheesy concoction of layered goodness. I also prefer to make my own tomato sauce and use canned or jarred San Marzano tomatoes if…
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Helpful Hints: – The pan. Every Southerner knows that a cast iron skillet is the way to go. If you don’t have one passed down by generations, start your own tradition and get one from Lodge Cast Iron. They’re great for frying chicken, baking cornbread, stews, and greens! -The chicken. A Free-range, preferably organic chicken…
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Yield: Makes 10 to 12 servings Recipe Time Hands On: 25 Minutes Total: 1 Hour, 10 Minutes Ingredients 3 pounds yellow squash 1/2 cup chopped sweet onion 1 1/2 teaspoons salt, divided 1 cup grated carrots 1 (10 3/4-oz.) can reduced-fat cream of chicken soup 1 (8-oz.) container light sour cream 1/4 cup chopped fresh…
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A Sicilian dish first concocted by Italian Fisherman in San Francisco, Cioppino is a saffron based seafood stew made with shrimp, fish, mussels and other seafood. The secret to classic bruschetta is stale bread. 2 servings Ingredients: 2 tablespoons olive oil 2 cloves garlic, chopped 2 tablespoons butter 1/4 cup fresh basil Italian seasoning, a…
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Serves 6 For the Sauce: 2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice 5 tablespoons butter 1 medium onion, peeled and cut in half Salt to taste 1 to 1 1/2 pound pasta Freshly grated parmigiano-reggiano cheese for the table Preparation: Put…
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