Oyster and Shrimp Purloo

The Geechee-Gullah Influence Some of the strongest influences on US cuisine came from African slaves, the people who least intended to be here. American food is inconceivable without barbecue in its many variations, all kinds of fritters and a mess of greens. Indeed Africans brought with them important techniques including smoking meats, frying grains and legumes into fritters, boiling leafy … Read More

Hoppin’ John

Hoppin’ John is one of the dishes that Chef Lee exposed me to when I was at the Harrisburgher Hotel in Harrisburg, PA as a young cook in the mid 1960’s. He had learn to make it from a black lady while he working in Charleston South Carolina. He said she was very clear that you should never uncover the … Read More

Robert W. Lee A Legacy To Honor by Chef Joe Randall August 1. 1998

Chef Robert W. Lee January 1, 1911 to November 24, 1999 Giving Honor to God and to the thousands of African-American chefs and cooks who came before me, establishing the very foundation for our great cuisine. Without their mastery and contribution, we would have had no basis to forge upon. Chef Robert W. Lee, is one of those worthy heirs … Read More

Sea Island Smothered Shrimp and Creamy Stone Ground Grits

Shrimp Stock Makes 1/2 Quart 1/8 cup peanut oil 3/4 pound shrimp shells 1 rib celery (coarsely chopped) 1 small carrot (coarsely chopped) 1 small onion (coarsely chopped) 2 cloves garlic (chopped) 1 quart water 1/8 cup dry white wine 1 tablespoon tomato paste 1 sprig parsley 1 sprig thyme 2 each black peppercorns 1 each bay leaf Heat oil … Read More

Shrimp and Grits Competitions on Jekyll Island

Just returned from Jekyll Island for the Shrimp & Grits: The Wild Georgia Shrimp Festival. A weekend celebration of two of Georgia’s most beloved foods – shrimp & grits. The festival featured cook-offs, shrimp boat tours, live entertainment and kid-friendly fun zone. I hosted a cooking demonstration and was a judge for the amateur and professional shrimp & grits cooking … Read More