Webster’s online dictionary defines Brunswick Stew as: “a stew made of vegetables and usually two meats (as chicken and squirrel)”… Read more What Makes Our Brunswick Stew Special?
First round of smoked turkeys ready for pick up…Oh yeah!
Some of our students from previous cooking classes have had amazing success with our directions for “How to Cook the… Read more Wiley’s Favorite Smoked Salmon Recipe
Savannah, being a port city, is really into seafood… and crab cakes are really popular here. In the February 2008… Read more Crab Cakes
Here is a recipe that you can do either inside or outside on the grill. Wow! Were we ever surprised… Read more Shrimp Alfredo
People eat with their eyes…as if I didn’t already know that after competing 11 years on the professional BBQ circuit.… Read more Eating With Your Eyes
It consisted of a very basic one hour marinade consisting of salt, freshly ground black pepper, minced garlic cloves, lemon juice and olive oil. (TLW has convinced me that using fresh garlic cloves and mincing them gives a superior flavor than the already minced garlic out of the jar.)
In August, on our way to vacation at Lake Chautauqua in upper New York State with our good friends Sir Charles and Kathleen, TG was worried that the Lake might be too remote for him since I brought no reading material…. I was then put on the spot when Sir Charles went to his freezer and pulled out a standing rib roast and announced that we were having a dinner party Saturday night and I was to smoke the roast as well as other parts of the meal.
24 littleneck clams (TLW used 36) 6 T extra virgin olive oil 1/2 t crushed red pepper flakes 1/3 c dry white wine (TLW used Barefoot Chardonnay) 5 T finely chopped fresh flat leaf parsley 3 large cloves garlic, minced Kosher salt 8 oz. linguine (FC recommends De Cecco, Due Pastori, or Rustichella d’Abruzzo brands) (TLW used the spaghetti we had in our pantry) Freshly ground black pepper Scrub the clams under cold water and set aside.
TLW takes great pride in her Cajun Remoulade and Crabcakes recipes which she may post later…if I can bribe her…. 1 C Mayo – We prefer Hellman’s 1/4 – 1/2 C Creole Mustard – Zatarain preferred 1 T Horseradish Juice of 1 lemon 2 shakes Worcestershire sauce 1 Garlic clove, smashed Enjoy!