Tag: Rouses
Shrimp Pacific
Louise McClelland shares this recipe for Shrimp Pacific given by her good friend MaryLou Hyland.
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.
Battles Wharf Trout Amandine
This recipe is “Mr. B,” William Bullock Inge Jr.'s hedonistic version of trout amandine that his wife, “Miss” Ippy Inge, prepared for him often.
Summer Succotash
When the vegetables are fresh from the grower or the garden, they don’t need much cooking time. This sauté makes the most of summer’s bounty.