I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
I am always thinking of new ways to serve shrimp, and we do love shrimp. This is Asian inspired because of the soy sauce and ginger. I served it with a mixed wild rice but jasmine rice would also be a perfect accompaniment.
¼ cup honey
¼ cup low sodium soy
2 cloves garlic,
1-inch piece ginger,
¼ t red pepper flakes or freshly ground black pepper, your choice
2 t avocado oil
2 t unsalted butter
1 lb large shrimp,
peeled and deveined
Juice of ½ lemon
2 scallions, thinly
sliced, for garnish
Sesame seeds, for
In a small bowl,
whisk together the honey, soy sauce, garlic, ginger, and pepper.
In a large skillet,
heat the oil and butter over medium-high heat.
Add the shrimp and
cook for about 1 minute on each side.
Pour Sauce over
shrimp in pan and heat another minute or two.
Squeeze juice of
half a lemon over shrimp and toss again.
Po' boy sandwiches are Louisiana's gift to the rest of the country. It consists of crusty French bread, chopped lettuce, thinly sliced red onion, seafood or meat and a spicy Creole sauce. I included two sauces for you to choose for these sandwiches. Chipotle Pepper Sauce is my personal favorite but either sauce is traditional and delicious.
Chipotle Pepper Sauce
¾ cup mayonnaise
1 T Creole seasoning
1 T extra-virgin olive oil
1 t garlic powder
Place ingredients in a blender or small food processor and puree. Spoon into a small bowl and refrigerate until ready to make sandwiches.
Spicy Rèmoulade Sauce
½ cup mayonnaise
1 T Creole mustard
1 t Worcestershire sauce
1 scallion, minced
1 small clove garlic, minced
1 T small capers 1 T sweet pickle relish
1 t prepared horseradish
Zest of ½ lemon
Juice of ½ lemon
1 t paprika
1 to 2 t Louisiana style hot sauce (Crystal or Louisiana)
Salt and freshly ground black pepper
Mix the above ingredients together in a small bowl. Refrigerate until ready to make sandwiches.
Po' boys French Bread
1 T softened butter
Chipotle Pepper Sauce or Spicy Rèmoulade Sauce
A small chunk of Iceberg lettuce, finely chopped
A few slices of red onion
Avocado oil or peanut oil, for frying
1 large egg 1 T water
1 ½ cups corn flour
2 T Creole seasoning
1 t garlic powder
1 t lemon pepper
1 t sea salt
1 t cayenne pepper
1 cup peanut or grape seed oil
6 medium shrimp, peeled and deveined 6 shucked oysters
Cut French bread into 2 (8-inch lengths and cut in half, lengthwise.
Spread butter on inside of each bread slice.
Place on a baking sheet and broil until golden brown, then set aside.
In a bowl, add the egg and water and whisk with a fork.
In another bowl, mix together the corn flour, Creole seasoning, garlic powder, lemon pepper, sea salt, and cayenne.
Dip the shrimp in the egg mixture and then dredge in the corn flour mixture and set aside on a platter. Do the same with the oysters.
In a cast iron skillet, heat oil until a small amount of flour immediately sizzles when you drop some in. You can also use a candy thermometer and let oil reach 360 degrees F.
Fry the shrimp for about 3 minutes on each side until golden.
Remove with a slotted spoon to a rack on a baking sheet.
Keep warm in a 225 degree F oven while frying the oysters. Fry the oysters for about 3 minutes on each side until golden.
Spread the Chipotle Pepper sauce or Spicy Rèmoulade Sauce on the bottom and tops of each slice of bread.
Add the shrimp to one bottom and oysters to the other, add some lettuce, and onion slices, and then add the top bread.
My mom always had a rosemary bush in her back
yard. She would ask me to cut a few sprigs for her when she made a Sunday roast
beef or pot roast dinner. Rosemary and beef go so well together. She would
thicken the broth into a delicious gravy by adding softened butter mixed with
flour. She didn’t know the fancy French word for it was “burre manié”, which translates to kneaded butter in English. This
is definitely a traditional Southern Sunday pot roast dinner.
2 T avocado oil or peanut oil
2 yellow onions, diced
2 cloves garlic, minced
One (3 to 3 ½ lb) boneless chuck roast,
Sea salt and freshly ground black pepper
1 cup red wine, such as Merlot
2 cups beef broth
3 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
6 large carrots, peeled and cut into large
4 Yukon Gold potatoes, peeled and cut into
3 T unsalted butter, softened
3 T all-purpose flour
Preheat oven to 275 degrees F.
In a large Dutch oven, heat one tablespoon of
the oil over medium heat.
Add the chopped onion and cook until golden
brown, about 3 minutes.
Add the garlic and cook another minute.
Remove mixture to a bowl and set aside.
Season meat with salt and pepper on all
Raise heat to medium-high and add the other
tablespoon of oil.
Brown meat on all sides.
Remove meat when browned and set aside on a
Add wine to deglaze the pan and stir up the
browned bits with a wooden spoon.
Return meat to pan and add the beef broth and
Bring to a boil then cover with a lid and
transfer to oven and cook for 1 ½ hours.
Remove from oven and add the carrots and
Return to oven and cook another 2 hours.
Remove pot from oven and place on top of stove, remove roast from
pan and place on a platter and keep warm in a 225 degree F oven.
Remove potatoes and carrots from pan to a
bowl and keep warm along with roast. Discard sprigs of herbs and bay leaves.
In a small bowl, add the softened butter and
mix in the flour with a fork.
Add to pan and over medium heat, bring liquid
to a boil.
Boil for about 5 minutes, to thicken.
Remove platter and bowl of vegetables from oven and break apart some of the roast.
Surround roast with vegetables and drizzle meat with a little of the gravy. Pour the rest of the gravy
into a warm gravy boat to take to the table.