Recipes

Ingredients: ½ teaspoon of Cocktail and Sons “Spiced Demerara” syrup or 1 demerara sugar cube 3–4 dashes of Angostura bitters 3–4 dashes of orange bitters 2 ounces Rye whiskey Splash of soda or sparking water Orange zest Directions: You will need an old fashioned glass or rocks glass as some call it. Use a muddler

From Commander’s Restaurant, New Orleans You will need a chilled champagne glass and a cocktail shaker. Ingredients: 1 ounce Tanqueray or Sapphire gin 1 ounce St. Germain 1 ounce basil infused simple syrup 1 ounce fresh lemon juice Directions: Pour all of these ingredients into cocktail shaker, add a scoop of ice and shake gently.

  This recipe comes from Downton Abbey–not originally from the south, but sure is refreshing on a warm summer evening! (makes one drink Ingredients: 1 ounce Amaro Nonino 2 ounce Pedro Ximenez Sherry. If you can’t find this make sure you use a good dry sherry. Amaro is sweet so this helps cut the sweetness. Orange

Recipe from Bon Appetit, July 1999 Ingredients: 6 bacon slices* 1 1/2 cups chopped onion 1 1/4 cups purchased barbecue sauce 3/4 cup dark beer 1/4 cup mild-flavored (light) molasses 3 tablespoons Dijon mustard 3 tablespoons (packed) dark brown sugar 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 4 to 6 teaspoons minced canned chipotle

  Gayden likes them big, thick and spicy!  Ingredients: 1 lb ground meat. (I like to use lean ground meat but for more flavor use ground round or chuck.) ½ cup of Italian breadcrumbs Tony Chachere’s to taste 1 tsp Worcestershire sauce 1 egg 1 small onion finely chopped 2 cloves garlic, minced  Directions: Combine

Original recipe adapted from Emeril. A family favorite at the beach. Love the feta spread!!! Ingredients: 1 1/2 cups finely chopped onion 1 TBSP grated lemon zest ¼ cup lemon juice ¼ cup chopped parsley ¼ cup chopped cilantro 3 TBSP chopped fresh mint 2 tsp salt 1 tsp cumin 1 tsp paprika 1 tsp

My friend Mark Dudley makes the best smoked meats. I anxiously await my invitation to their home each year for the annual Christmas party or other holidays because I know that Mark will have prepared a smoked turkey, brisket or pork butt. I have learned from him that the art is in the slow cooking.

Len White’s Israeli Couscous stuffing Len cooks like I do…without recipes and measurements. He did not have a specific recipe for his boned chicken leg and thighs stuffed with a fruity and fragrant Israeli couscous. So, I found this recipe that is probably as close as we will get to Len’s creation unless he extends

From “Recipe Girl” as interpreted by Cal Zenor, The Ancient Order of Southern Gourmets This is a decadent, very rich dessert. It’s delicious, but should be served in small portions. I would even suggest serving it in after-dinner drink glasses with small spoons. INGREDIENTS: Two 8-ounce packages cream cheese, softened 2 cups granulated white sugar 2