Tag: Quintessential Recipes
Shrimp Pacific
Louise McClelland shares this recipe for Shrimp Pacific given by her good friend MaryLou Hyland.
Crab Omelets
These crab omelets were a favorite recipe of William Bullock Inge Jr., a Battles Wharf institution better known as "Mr. B."
Shrimp Po’boys with Delta Sauce
Fresh Gulf shrimp is served with a zesty accompaniment, also known as “pink sauce” or “comeback sauce.”
Pimento Cheese
Pimento cheese is an easy, staple Southern appetizer that every cook should have in their repertoire.
Regina’s Shrimp Remoulade
A classic cold, delicious starter and a guaranteed crowd-pleaser, this dish is a favorite menu special at Regina’s Kitchen.
Mobile Muffulettas
Mobile Muffulettas from the Battle House Hotel are made to be held (and eaten) during the Mardi Gras action.
Jubilee Grits
This recipe by Gail Smith took home 2nd Place in the entree category at the 6th Annual National Shrimp Festival.
Vidalia Onion Pie
This savory pie recipe from Jo Ann Edwards can be served as a side dish or light supper when paired with a salad.
Field Pea Salad
A smoky, spicy take on a Southern classic.
Oyster Dressing
Catherine Vulevich shares this Thanksgiving dressing recipe that was passed down from her grandmother, Doris Hart Sullivan.