2 pounds’ large shrimp, peeled and deveined 1/2 cup butter 1/2 cup olive oil 3 tablespoons Worcestershire sauce 1 teaspoon black pepper A few of dashes of hot pepper sauce, or to taste. I use Texas Pete 1/4 teaspoon Italian seasoning 1 teaspoon garlic powder 1/4 teaspoon paprika 1 teaspoon salt 1 lemons, sliced In a large skillet, melt the butter and add the olive oil.  Add the Worcestershire sauce, pepper, hot sauce, Italian Seasoning, garlic powder, paprika and salt. Mix well. Bring to a simmer and simmer about 3 or 4 minutes. Add the shrimp and sliced lemon. Cook, stirring occasionally until the shrimp turn pink. This should only take maybe 4 or 5 minutes. This is great served over rice or just with some crusty bread on the side to sop up all of the wonderful juice!

This post is for my wonderful mom. She is a great  cook! This is a slightly healthier version of fried jalapeno poppers that I like better than any fried version I have ever eaten. 24 fresh large jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces’ cream cheese, softened 1 1/2 cups grated Jack Cheese or Colby Jack 1/2 teaspoon ground cumin 2 large eggs 2 tablespoons milk 1 cup plain dry breadcrumbs 1/2 cup all-purpose flour Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside. In a bowl, cream together the cream cheese, Jack cheese, and cumin. In a small bowl, beat together the eggs, milk. In a shallow dish, place the bread crumbs. In a third dish, combine the flour with salt and pepper to taste. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the bread crumbs, pressing to coat. If necessary, rep

In North Carolina you will, in my opinion, find the best clam chowder on earth in the Outer Banks. It is healthier for you since it has no cream and I find the simple taste to be more pleasing because of its lightness. I love to visit the outer banks and this recipe takes me there every time I make it. ½ lbs. salt pork or good middlin’ meat 2 onions diced 4 celery stalks chopped 5 or 6 Idaho potatoes diced 3 lbs. clams, fresh or 4 cans plus juice 1 bottle clam juice 1 tablespoons Old Bay seasoning plus more to taste Salt and pepper to taste ¼ fresh Flat-leaf Parsley 3 cups Seafood Stock or water, see note Fry salt pork until crispy, using slotted spoon remove pork and reserve drippings. Add onion and celery to reserved pork fat and saute  until tender about 3 minutes, add crispy pork and 3 cups of water, salt and pepper and Old Bay seasoning cook over medium heat for at least 15 minutes, add more water as needed. Add diced potatoes and cook for 15 minutes

This is a dish I made for the Seafood Category at the 2016 World Food Championships. North Carolina country ham is where these shrimp and grits get their unique flavor, the ham imparts its unique taste to the whole dish. The combination of the 2 kinds of pork and Alabama Gulf shrimp in the gravy served over creamy stone ground cheesy grits imparts a unique flavor and texture combination. This is a dish that can be served for any meal of the day from breakfast to dinner. For the Grits 1 cups cream 3 cups chicken broth 6 tablespoons butter 1/3 teaspoon salt 1/3 teaspoon fresh ground black pepper 1 cup plus 2 tablespoons grits 1/2 cup shredded cheddar cheese Bring cream, chicken broth, butter, salt, and pepper to a boil in a medium saucepan. Reduce heat to a simmer and stir in grits. Cook for about 5 minutes stirring constantly to prevent lumps. Continue cooking for another 15 minutes on medium-low heat. Remove from heat and stir in cheddar cheese. Keep gri

6 tablespoons unsalted butter, melted, plus butter for the iron skillet 1 cup cornmeal 3/4 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs, lightly beaten 1 1/2 cups buttermilk ½ cup Cheddar Cheese, Grated ¼ cup mixed hot peppers, Jalapeño, Serrano, whatever you have on hand Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, Cheddar Cheese, hot peppers, and salt. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into an iron skillet that has been preheated in the oven and has been coated with about 1 tablespoon of butter. Bake until the top is golden brown and toothpick inserted into the middle of the corn bre

4 lbs. frog legs 1 cup all-purpose flour 1 cup cracker meal 1/2 teaspoon Redneck Chef Seasoning 1 tablespoon Salt 1 tablespoon Black pepper 1 teaspoon cayenne pepper 2 eggs 2 or 3 lemons 20 cloves garlic chopped 2 sticks butter 1 cup oil for frying Separate the frog legs into single legs and season with 1 tablespoon Redneck Chef Seasoning rubbing it in well, set aside. In a zip bag combine flour, cracker meal, remaining 1 tablespoon Redneck Chef Seasoning, salt and pepper, cayenne pepper and shake well. Place the frog legs in the zip bag and shake to coat. In a large bowl beat eggs with a little water, add the frog legs to coat. Place back in the zip bag and shake until well coated, leave in the bag for at least 15 minutes. Heat oil in an iron skillet sauté frog legs in a single layer until brown on both sides about 2 minutes per side. Do not overcook or the legs will be tough. Transfer to a platter and fry remaining frog legs in small batches. In a sauce