Southern

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  • 4 lbs fresh strawberries, hulled, sliced & diced
  • 4 C granulated sugar
  • ½ C balsamic vinegar, at least 6% acidity
  • 2 T lemon juice, bottled not fresh squeezed
  • 2 T vanilla extract
  • ½ tsp black pepper

Balsamic Strawberry Jam

“Happiness is like jam, you can’t spread even a little without getting some on yourself!” The first adjectives that come to…

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  • Cedar plank(s)
  • 2 Salmon fillets, 8oz ea
  • 2 T Olive oil
  • 4 Butter pats
  • 4 Lemon slices
  • 1 tsp Chef Paul Prudhomme's Magic Salmon Seasoning

Cedar Plank Smoked Salmon

“Healthy food, healthy life!” I had successfully cold-smoked salmon on a small wood-pellet smoker several years ago but this was my…

(5 / 5)
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  • 12 oz. thin spaghetti pasta
  • 12 oz. crawfish tail meat, frozen, cleaned
  • 12 oz. shrimp, medium, frozen or fresh
  • 1 can (10oz.) condensed cream of mushroom soup
  • 1 can (10oz.) condensed cream of shrimp soup
  • 1 cup white mushrooms, fresh, chopped
  • 1 tsp olive oil
  • 1 tsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 2 cups white cheese, grated or shredded (I used Italian blend), divided
  • 1 can (14oz.) diced tomatoes, drained (I used fire roasted w/garlic)
  • 1 tsp parsley flakes, dried

Crawfish & Shrimp Baked Spaghetti

“When the taste changes with every bite and the last bite tastes as good as the first, that’s Cajun.” Chef Paul…

(5 / 5)
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  • 6 cups Roma (Plum) tomatoes, smoked, peeled, diced (see earlier recipe)
  • 2 cups Turbinado sugar
  • 1 cup light brown sugar
  • 2/3 cups bottled lemon juice
  • 2 T apple cider vinegar
  • 2 T balsamic vinegar (6% acidity)
  • 3 tsp smoked paprika
  • 3 tsp smoked sea salt
  • 2 tsp ground ginger
  • ½ tsp garlic powder
  • ½ tsp smoked black pepper
  • 1/8 tsp crushed red pepper flakes

Smoky Tomato Jam

“A world without tomatoes is like a string quartet without violins.” Most people don’t think about using mashed tomatoes as the…

(5 / 5)
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  • 1 cup Blue Plate® Mayonnaise (or your brand)
  • 1/4 cup chili sauce (or, if preferred, Sriracha sauce)
  • 2 tablespoons ketchup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Spicy Cajun Comeback Sauce

“Y’all come back now, ya hear!” This according to Google, “Comeback sauce is a classic Southern sauce that originated in Jackson,…

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  • 3 pounds peaches, peeled, pitted, diced
  • 2 cups granulated sugar
  • 1 ½ teaspoon ground cardamom
  • 2 ½ tablespoons lemon juice

Peach Cardamom Jam

“Stop and smell the peaches.” -Anon. In northeast Texas the onset of summer signals the beginning of the peach harvest and…

(5 / 5)

Cajun Smoked Chicken Halves

“Life is better with chickens around.” Obviously, this recipe can apply to any cut of chicken (including whole) as long as…

(5 / 5)
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  • 1 lb. trimmed green beans trimmed
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp Kosher salt
  • 1/2 tsp pepper
  • 2 cloves garlic, minced
  • 10 strips bacon (I use packaged, fully cooked)

Balsamic Bacon Wrapped Green Beans

“Bean there, done that!” I know that I already have a similar recipe posted which is Bacon Wrapped Green Bean Bundles. …

(5 / 5)
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  • 4 catfish fillets about 5 oz each, no skin or bones
  • 2 eggs, beaten
  • Creole seasoning (I prefer Prudhomme’s Magic Salmon Seasoning)
  • salt
  • black pepper
  • garlic powder
  • rosemary, ground (optional)
  • 1 cup pecans, finely chopped
  • paprika

Baked Creole Pecan Crusted Catfish

“Do you pronounce it PUH-KAHN or PEA-CAN?” Pecan Crusted Catfish is a standard entrée in most New Orleans restaurants and once…

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  • 1 (9-inch) deep dish, prepared pie crust
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1 (12 oz.) can evaporated milk
  • 1/4 cup unsalted butter
  • 1 1/2 tsps vanilla extract
  • 4 large eggs, beaten
  • 1 1/2 tsps yellow cornmeal
  • 1 T white vinegar
  • 1/4 tsp salt

Caramel Chess Pie

“We must have a pie. Stress cannot exist in the presence of a pie.”  David Mamet My grandmother Taylor (we called…

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