Southern Fish and Grits

Southern fish and grits: Seared fish, grits and a simple sauce make this Southern classic an easy supper. Great with tripletail or any firm fish.

Fried Pheasant

Yes, you fry pheasants! Here's a recipe for pickle-brined, fried pheasant you'll love. Works great with grouse and partridge, too.

Roasted Okra

A simple, spicy roasted okra recipe that leaves the okra crispy, not slimy. Roast okra with chiles, salt and a little oil.

Venison Gumbo

This venison gumbo is dark, savory and rich, a classic Cajun gumbo with no tomato and a dark roux. It’s…

Virginia Brunswick Stew

This is real-deal, old school Brunswick stew, with squirrels and other assorted meats. It is a dish with real history, and some controversy.

Pan Seared Grouper

Simple pan seared grouper or other white fish, served with a hearts of palm salad and key lime browned butter sauce. It's an ode to Florida.

Alabama White Sauce

Alabama white sauce is a white BBQ sauce almost always used with poultry. It is mainly a vinegar and mayonnaise sauce, with other spices.

Crab Deviled Eggs

A simple recipe for either party appetizers, a light lunch, or a snack. Beware: Crab deviled eggs are addictive.

Cream of Crab Soup

This is she crab soup without the roe, so it is cream of crab soup, with sherry, bay, a little seafood broth and lots of crab.

Lowcountry Okra Salad

This is an okra salad recipe where you flash fry thinly sliced okra first, which removes all slime! Finish it up with tomatoes, feta and peppers.

New Orleans BBQ Shrimp

New Orleans BBQ shrimp isn't exactly barbecue, but it is damn good. This is a Creole shrimp dish heavily influenced by French cooking.

Creole Okra Gumbo

This Creole gumbo uses tomato, okra, shrimp, venison, and gumbo file. No roux. It's a great switch from Cajun-style gumbo.