We have more crabs than Carter’s got pills in our inlet! Ben will just bait the crab traps, toss ‘em out from the floating dock, leave them for about 48 hours or more, and when we pull them in, they’re usually loaded with big fat crabs! Throw ‘em in a pot with some Old Bay seasoning, fire it up, boil ... Read More »
Unless you’re Southern, you may not realize what a fried green tomato is or why a fried green tomato is so revered. First of all, it’s fried~~think crunch. Second of all, it’s dipped in buttermilk~~think luscious tartness. Third of all, it’s got an al detente-ness that lets you know it’s not reached its peak of ripeness, and that’s why it’s ... Read More »
This jelly is not only stunningly green and beautiful, but it’s got a kick that bites back when you bite into it! I made it to use with a leg of lamb roast, but I know it’d be equally as delicious with chicken or pork. All you need is just a tad to create new sensations on your palate as ... Read More »
Inspiration for cooking can come from likely and unlikely sources. This creation comes from a likely source~~a great cookbook that just intrigues my eyes, my palate, my soul and my spirit~~I don’t say that about many cookbooks, so listen up! It’s called ‘Plenty’ and it’s dubbed ‘vibrant vegetable recipes from London’s Ottolenghi.’ Actually, the book makes me want to entirely ... Read More »
According to the Urban Dictionary, someone who’s Bohemian is ‘somebody who leads an alternative lifestyle, they are not hippies because they can have an extremely wide range of different tastes in music, fashion, art, literature, etc. They are usually very creative people. They are above all optimists even if they can be very cynical, too. They like wearing a mixture of ... Read More »
I owe a big thank you to my foodie friend, and MasterChef roommate, Beth, for teaching me how to make beurre blanc and beurre rouge sauce. Beth runs cooking classes in her hometown right outside of Chicago. She’s a consummate home chef and even more extraordinary entertainer ~~her website ‘Beth’s Table’ is full of information and ideas. Beth and I ... Read More »
You are what you eat—nothing defines my legacy more than food—growing up in the coalfields and hollers of West Virginia, a mainstay on our table was cornbread and grits—hearty and tasty, both were cheap and filling. Mom didn’t do nothin’ fancy with ‘em other than serve up some butter, salt and pepper for added flavor. Moving to South Carolina right ... Read More »
Effortless recipes that are healthy and result in something exceptionally delicious=Homerun! That’s what this ‘Napa Bokchoy Spicy Cabbage Slaw’ is! Since I’m on a mission to learn more about Asian and Oriental foods, cooking, spices, etc., I’m starting with the easy stuff. One thing I’m realizing is that some ingredients just seem standard with this type cooking~~like soy sauce, hoisin ... Read More »
I’m on a mission to learn more about Asian cooking~~ I mean I love to go to Oriental restaurants and just like all the different types of foods~~Viet Namese, Thai, Chinese, Japanese~~since I didn’t get any of this whatsoever growing up in ‘them thar hills of West Virginia’, I’m a little late to the game in my life of learning ... Read More »
At first this was dubbed a ‘BBQ’ sauce, then I thought about it, perrrzackley 5 seconds, and said, ‘Nah, this would be an everything sauce!’ Why not dollop it on a baked potato, slather it on a chicken wing, dip a cracker into it, or mix some slow cooked pork, beef, chicken, whatever, with it…then, of course, you can throw ... Read More »
Ally's Kitchen
