Mahi Sandwich

Tender Basket

Fried Catfish Basket

Low Country Shrimp Boil

Pot Roast

Shrimp & Grits

Fried Green Tomatoes

Smoked Tuna Dip

Coconut Shrimp

Cobb Salad

Pat the mahi-mahi fillets dry with paper towels. Cut into 4 portions if needed so each portion fits the bun (about 4–6 oz each). Place on a plate and season both sides evenly with kosher salt, black pepper, smoked paprika, and garlic powder.

Portion and season

Drizzle the seasoned fillets with 1 tablespoon olive oil and the tablespoon of lemon juice. Let sit at room temperature for 10–15 minutes while you prepare the slaw and toast the buns.

Marinate briefly

Heat the remaining 1 tablespoon olive oil in a large skillet (preferably nonstick or cast-iron) over medium-high heat until shimmering. Add the fillets presentation-side down and cook undisturbed for 3–4 minutes until a golden crust forms. Flip and cook 2–3 more minutes, or until the thickest part reaches 135–140°F (about 4–6 minutes total depending on thickness). Remove from pan and let rest 2 minutes.

Cook the fish

For a sandwich texture, you can leave each portion whole on the bun or use two forks to gently flake the fish into large flakes. Squeeze a little fresh lemon over the cooked fish.

Flake or keep whole

Combine cabbage, shredded carrot, red onion, and chopped cilantro in a medium mixing bowl.

In a small bowl, whisk together mayonnaise, yogurt, apple cider vinegar, honey, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning — add more salt, pepper, or a splash of vinegar if desired. Refrigerate while the fish cooks; slaw can meld flavors for 10–15 minutes.

Toast the buns: spread softened butter on the cut sides of the buns. Place cut-side down in a clean skillet over medium heat or on a grill for 1–2 minutes until golden and fragrant.

Build the sandwich: place a generous spoonful of slaw on the bottom half of each toasted bun. Top with a mahi-mahi portion or flaked pieces. Add pickled jalapeños or pickles and a few drops of hot sauce if using. Cover with the top bun.

Serve: transfer sandwiches to plates and serve immediately with lemon wedges on the side for extra brightness.

mahi-mahi fillets

kosher salt

freshly ground black pepper

smoked paprika

garlic powder

olive oil

fresh lemon juice

green cabbage, finely shredded

carrot, julienned or shredded

red onion, thinly sliced

cilantro, chopped

mayonnaise

plain yogurt (or extra mayo)

apple cider vinegar

honey

salt

black pepper

burger buns or sandwich rolls

butter, softened

lemon wedges

pickled jalapeños or sliced pickles (optional)

hot sauce (optional)

Trim excess fat from chicken thighs and pat dry. Cut each thigh into 2–3 bite-size pieces (about 12 pieces). In a medium bowl whisk together buttermilk, apple cider vinegar, garlic powder, onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken pieces to the marinade, press to submerge, cover and refrigerate for at least 1 hour or up to 6 hours.

Trim and Marinate

In a shallow wide bowl or rimmed baking sheet combine all-purpose flour and cornstarch. Stir in smoked paprika, cayenne, dried oregano, granulated garlic, 1/2 tsp black pepper and 1 tsp kosher salt until evenly distributed. Set the coating aside.

Prepare Dry Mix

Remove chicken from refrigerator. Working one piece at a time, shake off excess marinade and dredge thoroughly in the flour mixture, pressing the flour onto the surface to form a good coating. Place coated pieces on a wire rack and allow to rest 10 minutes — this helps coating adhere for frying.

Dredge

In a heavy skillet or Dutch oven add vegetable oil to a depth of about 1.5 inches (roughly 1.5–2 cups depending on vessel). Heat oil over medium-high until it reaches 350°F (175°C) or a bubble around a wooden spoon edge forms steadily.

Heat Oil

Fry chicken in batches to avoid overcrowding (3–4 pieces per batch). Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer pieces to a wire rack set over a baking sheet to drain. If pieces brown too quickly, reduce heat slightly to maintain 325–340°F.

Fry Chicken

While chicken is hot, melt unsalted butter in a small saucepan or microwave. Stir in 1 tablespoon honey and 1 teaspoon lemon juice. Lightly brush or toss fried chicken pieces in the glaze so they get a thin, shiny coating. Return to rack for 1–2 minutes to set.

Honey-Butter Glaze

If using small brioche baskets or hollowed mini rolls, warm them briefly in a 350°F (175°C) oven for 5 minutes to refresh. Fill each basket with approximately 1/3 cup shredded iceberg lettuce. Season lettuce with a light sprinkle (about 1/8 tsp) of kosher salt and a grind of black pepper.

Prepare Baskets

Place 2 fried glazed chicken pieces into each basket (adjust to fit). Add two pickle slices per basket and sprinkle chopped fresh parsley over the top. If desired, spoon 1 teaspoon of the optional sauce inside or serve on the side for dipping.

Assemble

In a small bowl whisk together mayonnaise, sriracha, 1/2 tsp honey, 1/2 tsp lemon juice and 1/4 tsp paprika until smooth. Taste and adjust heat or sweetness. Transfer to a squeeze bottle or small ramekin for serving alongside the Tender Baskets.

Make Spicy Mayo

boneless skinless chicken thighs

buttermilk

onion powder

all-purpose flour

cornstarch

cayenne pepper

dried oregano

granulated garlic

vegetable oil (for frying)

unsalted butter

small brioche baskets or mini bread rolls (split and hollowed)

shredded iceberg lettuce

dill pickle slices

chopped fresh parsley

sriracha

lemon juice

paprika

Pat the catfish fillets dry with paper towels and cut into serving-size pieces (about 3–4 oz each). This recipe uses about 1¼ lb total.

Prep fillets

In a shallow dish, whisk together buttermilk, hot sauce, 1 tsp salt and ½ tsp black pepper. Submerge the fillets in the marinade, cover, and refrigerate for 30 minutes to 1 hour. The buttermilk tenderizes the fish and helps the coating adhere.

While the fish marinates, combine the yellow cornmeal, all-purpose flour, seasoned salt, paprika, garlic powder, onion powder, cayenne, and ½ tsp black pepper in a wide shallow bowl or pie plate. Whisk to blend and break up any lumps.

Set up a dredging station: the coated bowl for dredging and a wire rack or tray lined with paper towels to rest the coated fillets before frying.

Heat oil in a heavy-bottomed skillet or Dutch oven over medium-high heat to 350°F (175°C). Use enough oil to give at least 1 to 1½ inches depth so the fillets can float slightly while cooking. If you don't have a thermometer, test by dropping a pinch of coating into the oil — it should sizzle and brown within 30–40 seconds.

Working in batches (do not overcrowd), remove a fillet from the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture, pressing lightly so the coating adheres. Shake off excess and place on the rack for 1–2 minutes to set.

Carefully lower 2–3 fillets (depending on pan size) into the hot oil. Fry for 3–4 minutes per side, flipping once, until golden brown and the internal temperature reaches 145°F (63°C) or the flesh flakes easily. Total frying time will depend on thickness (thin fillets may take less time).

Use a slotted spatula or spider to transfer fried fillets to a paper towel–lined tray. Immediately sprinkle lightly with ½ tsp salt while still hot to season the crust.

Repeat with remaining fillets, letting oil return to temperature between batches. If the coating is browning too quickly before the fish cooks through, reduce heat slightly.

Serve hot in a basket or on a plate with lemon wedges, tartar sauce or remoulade, optional pickle slices and a sprinkle of chopped parsley. For a classic 'basket' presentation, line a basket with paper or parchment and include fries or hush puppies if desired.

catfish fillets

hot sauce

yellow cornmeal

seasoned salt

vegetable oil (or peanut oil) for frying

tartar sauce or remoulade

pickle slices (optional)

fresh chopped parsley (optional)

Rinse shrimp under cold water and pat dry. If not already peeled and deveined, peel and devein, leaving tails on if desired. Halve large potatoes so pieces are uniform. Cut corn ears into 3–4 pieces each. Slice andouille or kielbasa into 1/2" rounds. Juice one lemon and cut the other into wedges for serving.

Prepare shrimp and vegetables

In a large stockpot (8–12 qt), combine 6 cups water and up to 2 cups beer (or all water if not using beer). Add 3 tbsp sea salt, 4 tbsp Old Bay seasoning, 1 tbsp whole black peppercorns, 4 bay leaves, and 6 lightly crushed garlic cloves. Squeeze the juice of one lemon into the pot and drop the spent half in. Stir to dissolve salt and seasoning, then bring to a rolling boil over high heat.

Bring seasoned liquid to a boil

When the liquid is boiling, add the potatoes. Return to a boil and cook until potatoes are almost tender when pierced with a fork, about 12–15 minutes depending on size.

Boil potatoes

Add the sliced andouille/kielbasa to the pot and cook 4–6 minutes to heat through and absorb flavor.

Add sausage

Add the corn pieces to the pot and cook for 6–8 minutes until corn is tender but still slightly crisp.

Cook corn

Add the shrimp to the pot in a single layer and cook only until the shrimp turn opaque and curl, about 2–3 minutes (do not overcook).

Add shrimp

Working quickly, drain the entire contents of the pot in a large colander. Transfer the potatoes, corn, sausage, and shrimp to a large serving tray, newspaper-lined table, or large bowl. Discard lemon halves and bay leaves.

Drain and transfer

Drizzle the 4 tbsp melted butter over the hot ingredients, sprinkle the remaining 1 tbsp Old Bay over everything to taste, and toss gently to coat. Sprinkle chopped parsley across the top and serve with lemon wedges.

Add butter and garnish

Serve the low country shrimp boil family-style on a covered table or platter. Provide extra melted butter, lemon wedges, and optional hot sauce or extra Old Bay at the table. Leftovers: store in an airtight container in the refrigerator up to 2 days; reheat gently to avoid overcooking shrimp.

large shrimp (peeled, deveined, tails on)

andouille or kielbasa sausage (sliced 1/2" thick)

small new potatoes (halved if large)

baby red potatoes (or Yukon gold)

corn on the cob (cut into 3–4 pieces each)

sea salt

bay leaves

whole black peppercorns

Old Bay seasoning (or Creole seasoning)

garlic (whole cloves, lightly crushed)

lemons

water

beer (optional, replace up to 2 cups of water)

unsalted butter, melted

fresh parsley, chopped

extra Old Bay (for sprinkling)

Remove the chuck roast from the refrigerator 30–60 minutes before cooking to take the chill off. Pat the roast dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust all sides of the roast with 2 tablespoons of all-purpose flour, shaking off any excess.

Prepare and season

Preheat the oven to 160°C (325°F). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 2 tablespoons vegetable oil. When the oil shimmers, add the roast and sear without moving for 4–5 minutes until deeply browned. Turn and brown on all sides, about 10–12 minutes total. Transfer the roast to a plate.

Preheat and brown

Reduce heat to medium. Add 1 tablespoon unsalted butter to the pot. Add the onion wedges, carrots, and celery. Sauté 5–7 minutes until vegetables begin to brown and soften. Add 4 crushed garlic cloves and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes, scraping browned bits from the bottom of the pot.

Sauté aromatics

Pour in 250 ml dry red wine (or 250 ml beef stock if omitting wine) to deglaze, scraping the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. Add 750 ml beef stock, 1 tablespoon Worcestershire sauce, 3 sprigs fresh thyme, and 2 bay leaves. Stir to combine.

Deglaze and build braising liquid

Return the browned roast and any accumulated juices to the pot. The liquid should come about halfway up the sides of the roast; if needed add up to 125 ml more stock or water. Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2½ to 3 hours, or until the roast is fork-tender (internal temperature ~92°C/198°F and meat easily pulls apart).

Return roast and braise

If using 500 g small potatoes, add them to the pot about 45–60 minutes before the end of cooking so they cook through but do not disintegrate. Continue to braise until vegetables and meat are tender.

Add potatoes (optional) and finish

Carefully remove the pot from the oven. Transfer the roast to a cutting board and tent loosely with foil; let rest 15 minutes. Remove thyme sprigs and bay leaves from the braising liquid. Skim any excess fat from the surface. If you prefer a thinner sauce, spoon off a ladleful of liquid; for a thicker gravy proceed to the next step.

Rest and strain

Place the pot with braising liquid on the stovetop over medium heat. To thicken: whisk together 1–2 tablespoons of all-purpose flour (or cornstarch slurry: 1 tbs cornstarch + 1 tbs cold water) and gradually whisk into simmering liquid until desired thickness, simmer 2–3 minutes. Taste and adjust seasoning with salt and pepper as needed.

Make gravy (optional)

Slice or pull the roast into large pieces. Arrange meat on a platter with braised vegetables (and potatoes if used). Spoon the gravy over the meat. Garnish with 2 tablespoons chopped fresh parsley. Serve hot.

Serve

chuck roast (beef), boneless

black pepper, freshly ground

vegetable oil or canola oil

yellow onion, large, cut into 1" wedges

carrots, peeled and cut into 2" pieces

celery stalks, cut into 2" pieces

garlic cloves, crushed

tomato paste

dry red wine (optional, replace with beef stock if omitted)

beef stock (low-sodium)

Worcestershire sauce

fresh thyme sprigs

fresh parsley, chopped (for garnish)

optional: small red or Yukon gold potatoes, halved

In a medium heavy-bottomed saucepan bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1/2 teaspoon salt now if desired for even seasoning.

Bring liquids to a simmer

Slowly whisk in 1 cup stone-ground grits to the simmering liquid to prevent lumps. Reduce heat to low immediately after adding.

Add grits slowly

Cover partially and simmer gently, stirring every 3–5 minutes, until grits are tender and creamy, 25–35 minutes (stone-ground times vary). If mixture becomes too thick before grits are tender, add up to 1/2 cup hot water or milk.

Cook low and slow

When grits are tender, stir in 3 tbsp butter, 1 cup grated sharp cheddar, 1/4 cup cream (optional) and 1/2 tsp black pepper. Taste and adjust salt (add up to 1 tsp total). Keep grits warm on lowest heat; stir occasionally.

Finish and season

Pat 1 lb shrimp dry with paper towels. Toss shrimp with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/4 tsp cayenne and 2 tbsp flour to lightly coat.

Prep shrimp

In a large skillet over medium heat, add diced bacon (4 oz). Cook until bacon is crisp and fat is rendered, 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving fat in skillet.

Cook bacon

Increase heat to medium-high. Add 2 tbsp olive oil and 2 tbsp butter to the skillet with the bacon fat. When hot and butter is foaming, add the shrimp in a single layer (work in batches if needed). Sear 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and reserve.

Sear shrimp

Reduce heat to medium. Add the chopped shallot to the skillet and sauté in the remaining fat for 1–2 minutes until softened. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant (do not brown).

Build sauce

Pour in 1/2 cup chicken stock and scrape up any browned bits from the pan with a wooden spoon. Stir in 2 tbsp lemon juice, 1 tsp Worcestershire sauce and 1 tsp hot sauce. Let simmer 2–3 minutes to reduce slightly.

Deglaze and reduce

Return the cooked shrimp and crispy bacon to the skillet. Toss to coat in the sauce and warm through, cooking 1–2 minutes more. Stir in 2 tbsp chopped parsley and 2 sliced green onions. Taste and adjust seasoning with salt, pepper, or more lemon/hot sauce as desired.

Finish sauce and combine

Portion: Spoon warm cheesy grits into shallow bowls. Top each serving with a generous portion of the shrimp and spoon sauce over the top so some runs into the grits.

Garnish: Sprinkle additional grated cheese if using, extra chopped parsley, and sliced green onions. Serve with lemon wedges on the side for squeezing.