Skillet cornbread is what Grandma made, so good, it was magical. I have her cast iron skillet, so I do the best I can to replicate her masterpiece.
Fried Okra
Sitting down to dinner with fried okra is like sitting down with a tub of popcorn, betcha can’t eat just one! This is an Arkansas Original.
Double Crust Peach Cobbler
Double crust peach cobbler not only has a delicious peach filling, it also has the perfect ratio of crust to filling for that deeply satisfying taste.
Mushroom Soup
There’s nothing like earthy, creamy flavor that screams mushrooms. That’s what I was searching for when tweaking and refining this delicious mushroom soup.
Seared Scallops with Madagascar Pink Rice
When fresh scallops arrived unexpectedly on my doorstep it was like a quick-fire challenge, when Padma says “You have 30 minutes and your time starts now!”
Incredible Shells and Cheese
Why shells and cheese? Most recipes call for elbow macaroni so it’s a fair question. If you have read many of my recipes you probably know I travel off the beaten path of conformity, but it’s not different for difference sake, there’s a reason. Shells have more surface area and have a nice pocket to fill with cheese sauce.
Roasted Cauliflower
Anthony Bourdain’s roasted cauliflower with sesame is the cauliflower recipe of all recipes. It’s so delicious that I could compulsively eat it all.
Crawfish Salad
Pray for leftovers from your crawfish boil so you can make Crawfish Salad the next day. These succulent morsels must never go to waste!
Smoked and Flame Seared Porterhouse Steak
Using a 60’s metaphor, a smoked and flame seared porterhouse steak is mind-altering. Who knew you can trip on prime black angus beef?
Wedge Salad
Make a classic steakhouse salad at “yourhouse”. Using iceberg lettuce for the canvas, you can paint as colorful a picture as you wish.