Simple, but elegant. Shrimp with Sorrel Sauce is an excellent touch of French cuisine without much effort. It takes advantage of the taste of fresh shrimp and the unusual taste of sorrel that goes very well with cream. And no, it does not have to be heavy. You can use as little cream as you …
In the Southern hierarchy of fruit Cobblers, the dump cobbler may be the lowest of the art form. But it doesn’t stop it from being delicious and should bear no shame. After all, Southern Summers are for easy living, slowing down, and enjoying Southern bounty like this Blackberry Dump Cobbler. I share something in common …
I have made these Cheddar Cheese Scones for several years to accompany my take on the traditional strawberries and cream (or peaches and cream, I am Southern after all) along with the Wimbledon finals. Over the years I have adapted them a bit. Admittedly, they are perhaps a bit flakier — maybe more like a …
I had multiple reasons to pursue an investigation into Zucchini Blossom Fritters. In Italy, beautiful displays of the blossoms are common in summer markets, and it is impossible not to be drawn to them and wonder. Then there is tasting them, it is a shock how good they are – delicate for sure, but distinct. …
Evaluating the components of the simple flour, egg, and butter shell produced by Escoffier and the latest recommendations, a dough for a perfect general-purpose crust was developed producing a flexible, sizable, flaky, tasty, and easy to work with tart dough. Very minor adjustments turn this recipe into a perfect, sweet, tart crust. Sounds perfect huh? …
I make these economical Ramps, Bacon, and Salmon Burgers with leftover bits and pieces: ground salmon, bacon ends, and Ramp roots (after the desirable greens are used otherwise). The ramps are sautéd with spring onions and bacon bits. But if you only have salmon filets, bacon slices, and ramps with greens, so much the better …
An online search for Alabama barbecue sauces returned almost exclusively white sauces. This is quite odd, there is such a thing as an Alabama Red BBQ sauce. This search result is based on the famous white sauce of Bob Gibson of Decatur, Alabama. While worthy of attention due to its unique nature, it is not …
If you are lucky enough to get early spring Vidalia onions complete with greens, you will love them in this Vidalia Onion Lemon Chicken. If the greens are not available, any small to medium Vidalia onion will do. (Or if necessary, other sweet onions.) Many chicken and lemon recipes include zest or cooking with the …
Beef Brisket is what comes to mind first when thinking of Texas Barbecue. Beef, not pork. Brisket is exactly what this Texas BBQ sauce is intended for. It has several interesting taste components that complement the beef. Not as thick as my Memphis Sauce since it starts with tomato sauce and different flavorings than my …
What is an authentic Southern BBQ Sauce recipe? The answer will depend on who you ask. There are few topics in American food that can generate as much passion as this question. A few years ago a high-end, local restauranteur opened a high-end barbecue joint. I tried it out and was somewhat surprised when the …
Polpette al lemone (or Lemon Meatballs, if you will) made by combining lemon with pork, or veal, or chicken, or any combination of the two and finished with a white wine sauce is a lighter approach to meatballs. It is perfect for outdoor dining accompanied by spring or summer vegetables. Notes on Ingredients Lemons Not …
