Whenever I think of a great breakfast spread, grits is always in the picture, even though it’s been decades since my childhood of eating them almost every morning. It wasn’t until many years beyond my childhood that I first had shrimp and grits, though, and now, they top my list as one of the great…
Pastas, Grains, Beans & Veggies
Crab & Shrimp Fried Rice Recipe
Fried rice is the perfect dish…you can make it with leftovers or plan a special version like this one. This fried rice recipe can be made into anything you want using just about any ingredients as well. From chicken, steak, sausage, vegetables, heck, even spam, it’s a great dish on its own or as an accompaniment….
*Recipe* – Shishito Peppers With a Twist
I don’t know if shishito peppers are available everywhere, but they’ve become more and more common in SoCal, grown fresh locally and present in most grocery produce sections and farmer’s markets. They’re a small, thin-skinned, generally mild pepper, perfect for roasting and eating as an appetizer or accompaniment to any flavor forward dish, particularly grilled…
*Recipe* – Elote Corn on the Cob
If you’re like me, there’s probably no food that screams summer more than sweet, fresh-picked, grilled corn on the cob. I can eat it all summer long with a little butter, salt and pepper. But, in Mexico, they have a little thing called Elote Corn on the Cob. Actually, sometimes, they cut the corn off…
**Recipe** Pickled Onions
Pickled onions are great for snacking on, garnishing a plate or adding a little bit of a vinegary component to any dish. I like to keep a batch in the refrigerator so that I have them on hand whenever they’re needed – which is a lot. This is an easy, quick recipe that can be…
*Recipe* – Cajun Jambalaya
Cajun Jambalaya was one of my favorite dishes growing up. It follows the common pattern for Cajun style cooking, using the “trinity” of onions, bell pepper and celery for the flavor base. The great thing about Cajun style cooking is that most of the ingredients are probably sitting around in your refrigerator or pantry already….
*Recipe* Creamy, Cheesy Shrimp and Grits
In the deep South, grits are considered one of those ubiquitous dishes that can be served as plain or as dressed up as you like. For me personally, I can eat them breakfast, lunch or dinner with a healthy dose of butter, salt and pepper. And, the creamier they are, the better I like them….
*Recipe* Risotto Milanese – Rich and Golden!
I was trying out a new oven roasted, “smoked” beef rib recipe and wanted something other than the same ol’ macaroni and cheese to accompany the dish. I realized I hadn’t made a Risotto Milanese in awhile and it felt like a great fit. To top it off, I threw a little bone marrow in,…
*Recipe* New Orleans Style Red Beans and Rice
New Orleans style red beans and rice is one of the first meals that Mom taught me how to make as a kid. It’s on my Death Row “Last Meal” list – it’s a long list. Suffice it to say, you’ll never see me pass up a good bowl of red beans and rice. They’re a…