Wednesday, July 24, 2024

Big Easy Oyster Po’ Boy

July 1, 2010 by  
Filed under Feature, Food

My Big-Easy po’ boys are amazing, especially during the summer months. They’re light and simple to make, and great for lunch or dinner.

Food For the Soul – Cornbread-Crushed Lamb Chops

June 17, 2010 by  
Filed under Food

Food for the Soul: Cornbread-Crushed Lamb Chops
Lamb chops are a great addition to a traditional summer menu. What better way to kick off summer cuisine on Father’s Day than by serving the man in your life lamb chops with a Southern spin? I like to prepare them crusted with cornbread, fresh rosemary and served with a side of potato salad. Let there be no doubt: These chops will earn brownie points for the ladies who make them.

FOOD FOR THE SOUL – Crispy Crab Cakes

April 28, 2010 by  
Filed under Food

Everybody has a secret feel-good food. After fried chicken, mine is crab cakes. The twist on this rendition: the Maryland lump crab and sweet cornbread. The combined sweetness of the crab and cornbread makes for a unique down-home flavor. This recipe is great for a sandwich or served with chilled seedless watermelon.

FOOD FOR THE SOUL – Sautéed Striped Sea Bass

March 6, 2010 by  
Filed under Food

This amazing dish, which serves four, was inspired by the former chef/owner of Gadsby restaurant in Los Angeles.


January 5, 2010 by  
Filed under Food

During the fall and winter holidays, beef short ribs are a great addition to the family table.


Sweet potatoes are such a versatile starch and a regular on many folks’ table year-round. Growing up, we ate sweet potatoes candied, whipped and as a pie with vanilla ice cream. I love turning the sweet potato into a smooth, hearty dinner soup — especially during the cold winter months. In this dinner recipe, it’s the turkey smoked collard greens that set it off. I use smoked turkey drumsticks or wings to season the greens. After puréeing the soup until smooth, I pour it into a bowl and spoon in a large portion of greens and turkey right in the middle. Chef’s tip: Use the cooking liquid from the greens to purée the soup.