This dish is best served warm, but is also good at room temperature, and even better a day or two later, after the tart flavor of the vinegar and the tastes of the bacon and sugar have blended completely.
Categories: Appetizers
Dumplings
This dumpling recipe accompanies the “Louisiana Chicken and Dumplings” recipe, however it can be used with other meats or done by itself.
Barbecued Shrimp
I want to warn you right now this is fun but messy to eat! In New Orleans most people wear bibs when they eat it, because you peel your own shrimp and dip them in the sauce. And most of us soak up more sauce with our French bread.
Elixir of Portobello
The syrup is essential to reach the emotional highs that this soup creates, and the combination of other ingredients and seasonings brings out the special flavor of the portobello mushrooms.
Barbecue Magic Sour Cream Dip
A simple, but delicious dip! Serve it at your next party and listen to your guests rave! Goes great with tortilla chips or a vegetable tray.
Avocado Stuffed with Crabmeat Salad
A delicious spring and summer dish…healthy too!
Lemon Pepper Pico De Gallo – Salt-Free Sugar-Free Seasoning Blends™
Seafood Jambalaya
When I was growing up, jambalaya was a reality at least once a week. You would think that I would be tired of eating it, but quite the contrary. It’s a great rice dish with a smoky flavor and an explosion of taste.
