Serves 6. 2 cups all-purpose flour 1 TBSP baking powder 1 TBSP sugar 1 tspn salt 1/3 cup cold shortening (not softened) 1 cup milk Preheat oven to 425°F.  In a large bowl, whisk together the flour, baking powder, salt and sugar.  Cut in the shortening until the mixture resembles coarse crumbs.  Gradually stir in… Continue reading J.P.’s Big Daddy Biscuits

2 cups all-purpose flour 1 TBSP baking powder 1/4 tspn baking soda 1 pinch sugar (approx 1/4 of 1/8th tspn) 1 tspn salt 1/2 tspn ground black pepper 5 TBSP cold butter (do not soften) 1 cup cold buttermilk 1/2 cup extra sharp cheddar cheese, coarsely grated 1/2 cup Queso Fresco, coarsely grated 3 jalapenos,… Continue reading Jalapeno Cheddar Biscuits

2 8.5 oz packages – Jiffy Corn Muffin Mix 1 8oz can – creamed corn 2 large eggs 1 tsp – garlic powder 1/2 tsp – cayenne 1/2 cup sour cream 3/4 cup grated extra sharp cheddar cheese 1/2 cup milk Preheat oven to 400F.  Combine all ingredients in a bowl; stir until moistened.  Pour… Continue reading Dana’s Cornbread Recipe

Rachel Ray recipe (Food Network) – serves 4 1/3 lb Pancetta, diced to 1/4″ x 1/4″ 2 1/2 TBSP olive oil 5 cloves garlic, finely chopped 1 tspn red pepper flakes 1/2 cup dry white wine (can substitute chicken stock) 2 egg yolks 3 TBSP freshly grated Parmesan cheese 1/2 bunch parsley, chopped freshly ground… Continue reading Rigatoni all Carbonara – Bacon & egg Coal miner’s pasta

1 TBSP olive oil 1 medium onion, coarsely chopped 1 large tomato, coarsely chopped 4 cloves garlic, finely chopped 3/4 cup chicken stock 1/2 cup – half and half cream 1 lb Capellini or Rotelli pasta 1 1/2 cups freshly grated Parmesan cheese 4 TBSP butter (1/2 stick) salt, freshly ground black pepper 1 1/2… Continue reading Pasta Primavera with Blackened Chicken (Pork, Steak)

3 cups – basil leaves 2 TBSP pine nuts 1/2 cup olive oil 5 cloves – garlic 1/2 cup – grated fresh Parmesan cheese Fresh Salsa (ingredients) 2 jalapenos, finely chopped 2 large tomatoes, diced 1 large bunch green onions, chopped including greens 6 TBSP (1/2 bunch) cilantro, finely chopped 1 lime – juice 1… Continue reading Pesto & Fresh Salsa

Serves 8-10 crab cakes Prepare a baking sheet by rubbing thin coat of oil (pam) and setting aside With a mixer, beat the egg whites until frothy – about 4 minutes.  Stir in all the ingredients except the crab, shrimp panko & vegetable oil.   Stir in the shrimp evenly to the mixture.  Fold in the… Continue reading Crab & Shrimp Cakes

Serves 8 large crab cakes 1 lb – jumbo lump crab meat 2 egg whites 3 TBSP – butter (melted) 1 TBSP – butter (to grease cooking sheets) 2 TBSP – mayonnaise 1 TBSP – Dijon mustard 1 tspn – Worcester sauce 2 tspn – Old Bay seasoning 1 jalapeno, finely chopped 2 TBSP –… Continue reading Breadless Crab Cakes

Roux is the most important component in a successful gumbo or creole.  It cannot be rushed and must not burn while cooking or the dish will have bitter taste.  Make the gumbo a day or two ahead if you can, for it only improves with time. 5 TBSP bacon grease 4 TBSP flour 1 large… Continue reading Shrimp Creole

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