Momma Briand’s Cornbread
Recipe featured in “In the Kitchen with Little Bird’s Chef Bill Briand,” August 2025
SERVES 8 – 10
Ingredients
1 cup yellow cornmeal
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1 1/4 tablespoon baking powder
1/4 tablespoon of your favorite creole seasoning
3 eggs
2 cups milk
2 1/2 tablespoons of honey
3/4 cup canola oil
3 tablespoons melted butter, plus more for greasing skillet
Directions
1. Preheat oven to 400 degrees. Place either one 12-inch or two 6.5-inch cast iron skillets in the oven.
2. In a large bowl, mix cornmeal, flour, sugar, baking powder and creole seasoning. In a separate bowl, mix eggs, milk, honey and oil together with whisk. Add melted butter and stir to combine, then fold in the dry ingredients.
3. Remove skillets from oven and brush with butter. Pour batter into skillets, leaving 1/2 inch of space from the top. Bake for 15 minutes for 6.5-inch skillets or 20 minutes for a 12-inch skillet, or until top is golden brown and a toothpick inserted into the center comes out clean.
Salted Rosemary Focaccia
Recipe featured in “The Art of Salt Making with Trey King,” November 2025
SERVES 8
Ingredients
3 1/4 cups all-purpose or bread flour, divided
1 3/4 cups room-temperature water, divided
1 1/2 teaspoons bread machine yeast, divided
2 teaspoons kosher salt
1 tablespoon olive oil (plus more for pan and topping)
2 – 3 garlic cloves, thinly sliced
1 tablespoon fresh rosemary, chopped
Fairhope Salt Company flake salt, for topping
Directions
1. In a large bowl, combine 1/2 cup flour, 1/2 cup water, and 1/4 teaspoon yeast. Cover and rest 30 minutes to 1 hour at room temperature.
2. Mix remaining flour, water, yeast and salt with the pre-ferment until combined. Rest 1 hour.
3. Add olive oil and fold dough 4–5 times. Cover and place in refrigerator for up to 24 hours, or proof 2 hours at room temperature.
4. Transfer dough to a heavily oiled baking pan. Stretch gently, cover and let rise at room temperature for 2 more hours.
5. Preheat oven to 500 degrees. Dimple dough with fingertips, drizzle generously with oil and top with garlic, rosemary and a large helping of flake salt.
6. Bake 20–30 minutes until golden. Cool 10 minutes before slicing. Serve warm.
Italian Shrimp Salad
Recipe featured in “The Monterey North Street Party Celebrates 50 Years,” April 2025
SERVES 20
Ingredients
5 lbs. cooked shrimp, peeled and deveined
5 cups pitted green olives, halved
5 cups pitted Kalamata olives, halved
2 1/2 cups thinly sliced red onion
2 1/2 cups thinly sliced celery
2 1/2 cups sliced pepperoncini peppers
1 1/4 cups fresh parsley, chopped
1 1/4 cups fresh basil, chopped
1 1/4 cups extra virgin olive oil
3/4 cup red wine vinegar
1/4 cup lemon juice
5 tablespoons dried oregano
2 1/2 teaspoons red pepper flakes (optional)
Salt and black pepper to taste
Directions
1. In an extra-large bowl, combine the cooked shrimp, green olives, Kalamata olives, red onion, celery, pepperoncini peppers, parsley and basil.
2. In a large bowl or a jar with a lid, whisk or shake together the olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt and pepper. Pour the dressing over the salad ingredients and toss gently to coat, ensuring everything is evenly mixed.
3. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For even better flavor, chill for an hour or more. Enjoy chilled as an appetizer or side dish.
Chef Caitlin Horne’s Spinach and Mushroom Bread Pudding
Recipe featured in “3 Local Chefs Share Their Favorite Thanksgiving Recipes,” November 2025
SERVES 6 – 8
Ingredients
5 cups French bread, torn into bite-sized chunks
olive oil, for sauteing
4 cups sliced cremini or button mushrooms
1 8-ounce bag of spinach
1/3 cup butter, melted
1/4 cup garlic, chopped
4 eggs
2 cups half and half
2 cups heavy cream
2 teaspoons salt
1/2 teaspoon white pepper
dash of grated nutmeg
4 cups white cheddar cheese, grated and divided
Directions
1. Preheat oven to 300 degrees. Spread bread chunks evenly onto a sheet pan and bake for about 10 minutes, being careful only to dry the bread without browning it. Remove from oven and increase temperature to 375 degrees.
2. Sautee mushrooms in olive oil over medium high heat, tossing occasionally until browned. Remove from pan and set aside.
3. In the same pan, pour 2 – 3 more teaspoons of olive oil. Add spinach and cover, stirring occasionally, until wilted. Remove from pan and drain excess liquid. Allow to cool and then chop. Set aside.
4. In the same pan, add the melted butter and garlic, cooking over medium heat for 1 – 2 minutes or until fragrant, being careful to not brown the garlic.
5. In a large mixing bowl, beat eggs, half and half, cream, salt, pepper and nutmeg. Add the bread and toss. Allow to sit for about 10 minutes for the dried bread to absorb the custard.
6. Once the bread is soggy and you cannot feel any toasty bits, add cooled mushrooms, spinach and buttered garlic. Add 3 cups of cheese to the bowl and carefully fold into the mixture.
7. Pour mixture into one large or two small buttered casseroles, tent with foil and bake for 20 minutes. Uncover and top with remaining cup of cheese and let bake for an additional 10 minutes. Allow bread pudding to rest for 15 minutes before serving.
Buffalo Chicken Bites
Recipe featured in “7 Game Day Recipes from Local Football Fans,” September 2025
SERVES 12
Ingredients
3 large boneless, skinless chicken breasts, boiled and shredded
8 ounces cream cheese, cubed
1 cup ranch dressing
1 cup hot sauce
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 cup chopped green onion, plus more for garnish
48 wonton wrappers
Blue cheese crumbles
Directions
1. Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray and set aside.
2. In a large bowl, combine shredded chicken, cream cheese, ranch dressing, hot sauce, mozzarella and cheddar cheeses, garlic powder, black pepper and green onions.
3. Press wonton wrappers into the holes of the muffin pan. Fill each wonton wrapper with chicken mixture, making sure to not overfill. Fold in the corners of each wrapper, making a pouch. Bake for 15 minutes or until golden brown.
4. Garnish with blue cheese crumbles and green onions, if desired. Serve warm with ranch dressing for dipping.
Baked Crabmeat Aubergine
Recipe featured in “Oyster Glass: A Fairhope Cottage Built for Entertaining,” July 2025
SERVES 4-6
Ingredients
3 tablespoons chopped shallots
3 tablespoons chopped red bell pepper
2 tablespoons chopped celery
4 tablespoons butter
1 cup heavy cream
2 tablespoons lemon juice
1 teaspoon Cajun seasoning
Dash cayenne pepper
1 pound fresh lump or jumbo lump crabmeat, drained
3 tablespoons finely grated Parmesan cheese
3 tablespoons Panko
1 tablespoon finely chopped parsley
Directions
1. Preheat the oven to 350 degrees. In a large skillet over low heat, saute shallots, bell pepper and celery in butter until tender. Add cream, lemon juice, Cajun seasoning and cayenne pepper. Fold in crabmeat, mixing well.
2. Spoon mixture into greased individual baking shells or ramekins and set aside. Mix Parmesan, panko and parsley. Sprinkle over crabmeat.
3. Bake uncovered for 20-25 minutes until heated.
Barbecue Shrimp
Recipe featured in “The Joy of Cooking with Chef Rob Varner,” August 2025
SERVES 2 – 4
Ingredients
1 cup Worcestershire sauce
1 cup seafood or chicken stock
1 cup heavy cream
1/3 cup ground black pepper
1 5-inch sprig of lemongrass, crushed
1 tablespoon Cajun seasoning
1 tablespoon minced garlic
1 teaspoon dried thyme
Juice of 1 lemon
2 pounds head-on, shell-on Gulf shrimp
1 cup cold butter, cut into small cubes
French bread, for serving
Directions
1. Place all ingredients except shrimp and butter in a large saute pan set over medium-high heat. Bring to a rapid simmer. Add shrimp and saute for 3-4 minutes. Reduce heat to medium, cover pan and let shrimp steam for 3-5 minutes or until cooked through. Remove shrimp to a plate and set aside.
2. Add cold butter a couple of cubes at a time to the simmering sauce, stirring until they are melted and incorporated. Continue until all butter is melted. Return shrimp to the pan and stir for about 1-2 minutes to coat with sauce. Serve immediately with bread on the side to sop up the delicious sauce.
Jambalaya
Recipe featured in “Meet Steve May, Mobile’s Restoration Renaissance Man,” June 2025
SERVES 4
Ingredients
2 tablespoons vegetable oil, divided
1 pound Conecuh sausage, cut into 1/2 inch pieces
1 small yellow onion, diced
3 medium stalks celery, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
3 1/2 tablespoons creole seasoning, or to taste*
1 teaspoon dried thyme
2 bay leaves
1 1/2 teaspoons kosher salt
2 cups white rice
2 1/2 cups low-sodium chicken broth
1 pound peeled shrimp
Crystal hot sauce, for serving (optional)
2 medium scallions, chopped, for garnish
Directions
1. Heat 1 tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until very hot. Add the sausage and brown, 3 to 4 minutes per side. Transfer the sausage to a plate and set aside.
2. Add the vegetables, Creole seasoning, thyme, bay leaves and kosher salt to the pot. Cook, stirring occasionally, until the onions are translucent, about 2 minutes. Scrape up the browned bits from the bottom of the pot while stirring. Add the rice and cook, stirring frequently, until the rice is opaque and toasted, about 3 minutes. Pour in broth and bring to a boil. Return the sausage and any accumulated juices to the pot and stir well to combine. Cover, reduce heat to low, and simmer until the rice is cooked through, 20 to 30 minutes. Add shrimp in the last 5 minutes of cooking.
3. Remove from the heat. Stir the jambalaya, cover again, and let sit for 10 minutes. If the rice is still too wet, take the lid off so the extra liquid evaporates. If the rice is a little dry, keep the lid on a little longer to give the rice more time to absorb the liquid.
4. Before serving, fluff the rice. Garnish with the scallions and a few dashes of hot sauce.
Strawberry Basil Crumble
Recipe featured in “A Day at The Clubhouse with Julialake Graham,” April 2025
SERVES 6 – 8
Filling Ingredients
1⁄2 cup fresh basil leaves, plus more for garnish
2/3 cup sugar
1 teaspoon lemon zest
2 teaspoon lemon juice
2 tablespoons vanilla
1⁄2 teaspoon salt
2 tablespoons cornstarch
2 lbs fresh strawberries, quartered
Topping Ingredients
1 cup all-purpose flour
3⁄4 cup granulated sugar
3⁄4 cup light brown sugar
1 teaspoon kosher salt
1 cup oatmeal
1⁄2 lb cold butter, diced
Directions
1. Preheat oven to 350 degrees. Butter cast iron skillet or baking dish and set aside.
2. Add basil, sugar, lemon zest, lemon juice and vanilla to the bowl of a food processor and pulse until smooth. Transfer to a large mixing bowl and add the salt, cornstarch and strawberries. Toss gently and set aside.
3. In a separate mixing bowl, combine all the topping ingredients and mix until crumbly. Set aside.
4. Spoon strawberry filling into the prepared skillet or dish and sprinkle the topping evenly over the filling. Place on a baking sheet to catch any drips and bake about 1 hour until top is brown and filling is bubbly.
5. Serve warm, topped with vanilla ice cream and garnished with a sprig of fresh basil.
Lucy Greer Cheriogotis’ Coconut Cream Pie
Recipe featured in “Hunting Easter Memories with Lucy Greer Cheriogotis,” April 2025
SERVES 8
Ingredients
1 cup sweetened flaked coconut
3 cups half-and-half
3/4 cup white sugar
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
1 9-inch pie shell, baked
1 cup frozen whipped topping, thawed
Directions
1. Preheat the oven to 350 degrees. Spread coconut on a baking sheet, and bake, stirring occasionally, until golden brown, about 5 minutes.
2. Combine half-and-half, sugar, flour, eggs and salt in a medium saucepan. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
3. Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla. Reserve remaining toasted coconut for garnishing the pie.
4. Pour custard into pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and reserved toasted coconut.
