Coca-Cola Glazed Baby Back Ribs | Recipe

Coca-Cola is to Atlanta as Guinness is to Dublin. Friends and family liked my Coca-Cola–Glazed Wings (page 24) so much that I decided to try a similar combination on pork. Pork has a natural affinity for sweet, rich caramel flavors. These “nouveau” Southern ribs are by no means traditional, but they are lip-smacking good. Continue reading →

Black-Eyed Pea Battered Shrimp

This recipe comes to us from Louisiana Cookin’ Magazine. 36 (16–20 count) Louisiana shrimp, head-on 3/4 cup black-eyed peas, cooked 1/4 cup diced onion 1 tablespoon minced garlic 1/8 teaspoon ground ginger Creole seasoning, to taste salt and freshly ground black pepper, to taste granulated garlic, to taste 2 large eggs 1/4 cup olive oil … Continue reading →

Crabmeat Royale

This recipe comes from Louisiana Cookin’. MAKES 4 SERVINGS 1 stick unsalted butter, melted 2 pounds jumbo lump Louisiana crabmeat, picked over for shells and cartilage 2 tablespoons fresh lemon juice salt and freshly ground black pepper to taste 1 tablespoon finely chopped green onions 1 tablespoon minced parsley 2 tablespoons toasted almond slivers Preheat … Continue reading →

Louisiana’s Buffalo Shrimp

Yum…Why not? Continue reading →

Salmon Patties with Horseradish Caper Sauce

Moist salmon burgers perfect in a bun or on top of a salad Continue reading →