Rinse chicken and pat dry. Combine flour, salt and pepper in a bowl and lightly dust chicken pieces with mixture. In a large skillet or paella pan, heat olive oil and fry chicken 6-8 minutes on each side or until crispy and brown. Remove from pan, drain and set aside. Add ham and linguica to skillet and cook 3-4 minutes. … Read More
Pan-Roasted Breast of Chicken with Rosemary & Garlic, Fried Cornmeal Mush with Okra, Corn & Tomato Relish
In a bowl combine oil, garlic, rosemary salt, black pepper and paprika. Blend until smooth. Wash chicken and pat dry. Place in a large covered container and pour marinade over chicken, turning to coat all sides. Seal and refrigerate for at least 1 hour. Remove chicken from marinade and drain well. Heat large skillet; pan broil chicken breast 6-8 minutes … Read More
Lobster Cheesecake with Mornay Sauce
Preheat the oven to 350 degrees F. In a mixing bowl, combine the Parmesan, bread crumbs, and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch spring form pan. In a large sauté pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season with salt and pepper. Sauté for 2 … Read More
Savannah Crabcakes
Makes 8 Servings I learned to make crab cakes while training under Chef Robert W. Lee at the Harrisburger Hotel in the mid 1960’s. I created this version for the Baltimore Fishmarket in 1988, which sold 500 pounds of the delicacy a week. Ingredients: 1/4 cup butter (1/2 stick) 1 small onion minced 4 egg yolks 2 teaspoons Coleman’s dry … Read More
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
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