Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.
A recipe for butter poached tripletail – or really any firm, white fish – served with a fresh corn chow chow and a flavorful fish broth called a nage.
Easy, but damn good: Snapper or any other white, firm fish, soaked in egg, mustard and seasoning, dusted in Saltines and fried.
Shrimp perloo, also spelled purloo or pilau, is a Southern rice recipe that’s a lot like jambalaya. Rice, shrimp, bacon and vegetables in a one-pot dish.
Crispy, sweet, spicy, garlicky fried birds. Addicting. I use snipe, but doves and quail work, too.
I finally managed to catch myself some shrimp, and, since it was down in Mobile, I decided to make a Southern classic, pickled shrimp.
Tripletail is a fish I’ve been chasing for years. I finally got one in Alabama recently, so I figured I had to cook it Southern style.