Katie Parker and Stevie Rushing, two regular class guests and members of the Georgia Air National guard, recently joined me for my Facebook Live show on Veteran’s Day and shared with me their favorite Cheddar and Ale soup. While cooking, they shared interesting tidbits like the fact that they have convection ovens aboard the giant C130 planes. Check out the … Read More
Sausage & Corn Pudding
Shortly after moving to Savannah I discovered the glorious southern side dish known as “corn pudding”, sort of a wet cornbread that’s more custard-like than bread-like. A local barbecue joint served the most delicious, buttery, corny corn pudding that I was often tempted to order their 4-vegetable plate and ask for all four servings to be corn pudding. One day … Read More
Curried Sweet Potato & Coconut Soup with Peanut Gremolata
Curried Sweet Potato & Coconut Soup with Peanut Gremolata Rich in texture and taste, this slightly spiced soup is great for a chilly fall or winter evening. In the photo I’ve garnished the soup with shrimp sauteed with additional creole seasoning but it’s delicious without too. You can make this vegan by simply swapping vegetable broth for the chicken broth. … Read More
Parfait of Tuna Tartar with Guacamole
Parfait of Tuna Tartar with Guacamole Consider using the tuna tartar on its own with crackers or as a filling for sushi. Yield: 4 servings Guacamole: 2 ripe avocados ¼ cup finely diced red onion (about 1/8”) 2 large cloves garlic, minced 3 tablespoons minced cilantro Juice of 1 lemon 1/8 teaspoon ground cumin ¾ teaspoon kosher salt ¼ teaspoon … Read More
Ceviche Tostadas
Ceviche Tostadas When preparing dishes with raw fish, it is best to use previously frozen fish fillets to minimize the risk of parasitic infection. The only two fish that the FDA doesn’t recommend using frozen, are farm-raised salmon and Tuna. Follow this link for more background on consuming raw fish. If left to soak too long in the citrus marinade, … Read More
Preparing Raw Seafood Safely
Safe Seafood Preparation – What do I need to know? A frequent cooking class guest of mine recently mentioned that she had never prepared ceviche or tuna tartar because she wasn’t certain about how to do it safely, what did she need to know? I thought that was a perfect opportunity to showcase as one of my Facebook Live shows … Read More
German Flavors for Oktoberfest Burgers
Oktoberfest: Enjoy German flavors for your next tailgate, backyard cookout, or Oktoberfest with my recipe for Oktoberfest burgers. Now today considered the world’s largest festival, Oktoberfest originated as the wedding celebration of Crown Prince Ludwig I of Bavaria and princess Therese from Saxony-Hildburghausen. The citizens of Munich came out to participate in the festivities which closed with horse races in … Read More
Chinese Five-Spice Braised Short Ribs – Pressure Cooker or Oven
Five-Spice Braised Shortribs These Asian flavored short ribs may look to have a laundry list of ingredients but there are very few steps. The key is cooking them in a pressure cooker to tenderize the meat in a short time frame. In less than an hour you’ll have amazingly delicious tender shortribs. If you don’t have a pressure cooker, they … Read More
Apple Fritters
All the talk in the media of our impending “Southern Freeze 2014” had everyone here in Savannah and the surrounding areas acting like we were going to be snowed in until March. Schools let out at noon yesterday even though the winter weather wasn’t due until evening, a major local employer sent their employees home at noon as well, … Read More