can (13.5 oz) – Chicken Broth 2 cups– Half & Half 2 cups – stone ground Grits 2 cups – cheddar cheese, shredded 4 oz – Pancetta, cut 1/4″ x 1/4″ cubes 1 1/3 lb – medium Shrimp (26-40 count/lb) – deveined 1 cup – green onion, chopped 2 Shallots, finely chopped 4 cloves –… Continue reading Shrimp & Grits

The main part of this recipe is a variation of Better Homes & Garden’s recipe.  Mainly, I’ve tripled the liquid amount to keep the final product of meat swimming in sauce as spooned over the noodles.. 3 lbs – London Broil – slab 3 TBSP – Olive Oil 4 TBSP – Rib Rub (see recipe… Continue reading Beef Stroganoff

Feeds 4-5 people (1.25-1.5 lbs per person – bones included in weight) 2 lbs onions – sliced or chopped 6 lbs – pork ribs – baby back or center cut 12oz beer Rib sauce – Sticky Fingers -Caroline Sweet Make a bed of sliced onions, doesn’t matter what kind, and lay pork ribs, either babyback… Continue reading Pork Ribs, Hi-Temp

1 lb. ground beef – preferably chuck 28 oz. can tomato sauce 4 oz. sharp or extra sharp cheddar cheese – cut in chunks or shredded 1 lb. pasta – any shape Brown ground beef in large skillet. Drain fat.  While meat is browning, cook pasta and set aside. Add tomato sauce to browned meat. … Continue reading Johnny Marzetti

1 pound dried small kidney/red beans 6 cups water 4 tablespoons butter 1 cup finely chopped green onions, 3” of green tops 1/2 cup chopped onions 1 teaspoon finely chopped garlic 1 ham bone OR ham hock (1-1.5 lbs) 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground red pepper OR cayenne pepper Rice     … Continue reading Red Beans and Rice

3 (or more) cups rice 2 kielbasa, chopped 2 or 3 chicken breasts, cubed 1 onion, diced 2 sweet peppers, diced 4 stalks celery, diced 5 cloves garlic, minced 1 tsp dried thyme 1 tsp dried oregano 1 tbsp Cajun seasoning 1 tbsp tomato paste 1 tbsp chicken bouillon paste 1 can diced fire roasted… Continue reading Van’s red beans and rice

Quingombo, an African Congo word for okra, became ‘gumbo’ in Lousiana and came to be known as a thick soup/stew either with okra or with filé powder (ground sassafras root). Roux is the most important component in a successful gumbo. It cannot be rushed and must not burn while cooking or the dish will have… Continue reading Gumbo