Ecuadorean Ceviche This recipe was shared with me by Pilar Hovermale, a houseguest that stayed with me while visiting the Savannah area. Unlike traditional Peruvian and Mexican Ceviche, the Ecuadorean version is served with a lot more liquid, like a soup. Yield: 8 servings 2 lbs. medium shell-on shrimp Olive oil Kosher salt and freshly ground black pepper 2 red … Read More
Pressure Cooker Chicken & Noodles
Noodles and pasta cooked in a pressure cooker? You betcha! I first learned of this capability from Lorna Sass’ cookbook “Pressure Perfect” with her 5 minute pasta and meatballs. After discovering that you can have a pound of pasta cooked with sauce and meat within the same time it would take to just cook the pasta, I’ve used the concept … Read More
Collard Green Slaw
Collard greens are a staple vegetable of the Southern table. As with turnip, beet, and mustard greens, they are typically cooked in broth flavored with smoked pork pieces (ham hocks, neck bones, etc.) and other aromatic flavors. In a departure from the typically long-simmered method of preparation, I created this salad to showcase collards in a raw state. The sturdiness … Read More
Sufganiyot (Jelly Doughnuts for Hannukah)
Fried foods are a cornerstone of Hannukah celebrations as they represent the oil that miraculously kept the Menorah lit in the temple for 8 days instead of only one. I invited Sharon Sand, a cooking class guest and regular store customer, to join me during Hannukah for Facebook Live to share her recipe for Sufganiyot (Israeli Jelly Donuts) that she … Read More
Savory Crackers for Entertaining & Gift Giving
Cookies and candy are in abundance this time of year. Everyone has their favorite. This is also traditionally a season of entertaining and those cookies no doubt will make an appearance as a dessert offering or gift. Again, and again, and again….. Of course they’re delicious (we hope!), and yes it’s a kind gesture as a gift, but this time … Read More
Nanaimo Bars
These very rich bars are a popular Canadian cookie/confection. This is a recipe I used in a class called “Holiday Cookies, From our Family to Yours” when I was an instructor at the Disney Institute at Walt Disney World. I asked each member of our culinary department to share a recipe for a favorite Christmas cookie and a short story … Read More
Bourbon Pecan Pie
Prepared sauces, condiments, and relishes are great to have on hand not just for embellishing a dish, but also to jump-start a recipe as I’ve done here with Stonewall Kitchen’s Bourbon Pecan Caramel Sauce. The sauce’s base is corn syrup which is exactly what would be used for pecan pie filling. I swapped the corn syrup for the sauce and … Read More
Cheddar & Ale Soup
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