New Orleans’ Style BBQ Shrimp


Recipe by Michelle Karam

2 pounds of raw shrimp, deveined and peeled with tails on
2 cloves of garlic, minced 1/2 cup dry white wine or pale ale beer

1 stick of butter
1 teaspoon paprika
2 tablespoons Old Bay Seasoning
1/4 teaspoon cayenne pepper
1 lemon juiced
2 teaspoon worcestershire sauce
1 tablespoon of fresh rosemary finely chopped
salt and pepper
Melt butter in a deep skillet
Add shrimp and all other ingredients into a large bowl and combine well.
Add into skillet with melted butter and cook on medium low heat until all the shrimp have turned a bright pink. Don’t overcook or else the shrimp will turn rubbery.
Slice some french baguette and use it to sop up the liquid! MMMM!!!!

Simple Deep Fried Olive Recipe

Deep frying is a sensation in the USA and it seems we leave no stone unturned from deep fried turkey to deep fried oreos to now the deep fried olive.  I first had a chance to taste this at the Los Angeles Times The Taste event.  I tried a version that was filled with sweet potato.  The recipe below calls for the use of blue cheese.

Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffedolives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain.

Photo by Crystal Johnson

Photo by Crystal Johnson

The Neely’s Creamed Collard Greens

Creamed collard greens

A few years I got the opportunity to interview Patrick and Gina Neely of the Food Network and we talked about a variety of things.  Among the recipes mentioned, was creamed collard greens.  I tried this recipe and it has been a winner for me. It puts a spin on the classic African American preparation of collards and gives a robust earthy taste to what would be the typical creamed spinach.


4 bunches collard greens, tough stems and ribs removed
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic, minced
3 large shallots, minced
2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Click for Directions

See MCCN Editor’s Interview with the Neely’s. 

Texas 20 Minute Sheet Cake

My good friend Kaye Gibson is the lady at church that when she sets out her dish then you know it will be gone in a matter of minutes.  Her Texas sheetcakereputation for good Southern Style Cooking is quite impressive from Sour Cream Pound Cake to Chess pie.  Now she gives us some chocolate decadence with this Texas 20 Minute Sheet Cake Recipe:



  • 2c. Flour
  • 2c. Sugar
  • 1 stick oleo
  • 1c. Water
  • 1/2 c. Shortening
  • 3 1/2 Tbs. cocoa
  • 1/2 c. Buttermilk
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. vanilla

Combine flour and sugar in pan, bring oleo, water, shortening and cocoa to a boil. Pour over flour mixture. Add rest of ingredients.
Pour into a 12×18 pan. Bake 20 min. @ 400 degrees.


In the same sauce pan mix: 1 stick oleo, 3 1/2 Tbs cocoa and 1/3 c. milk. Bring to a boil. Add 1 box powdered sugar and 1 cup pecans. Spread on hot cake.

Hush Puppies Recipe

Hushpuppies (Cornbread Balls) are a savory, starch-based food made from cornmeal batter that is deep fried or baked in small ball or sphere hush puppiesshapes, or occasionally oblong or ring shapes. Hushpuppies are frequently served as a side dish.

Hushpuppies are a food with strong ties to the American South, although they are available in many areas of America on the menus of deep fried fish restaurants. The name “hushpuppies” is often attributed to hunters, fishermen or other cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to “hush the puppies” during cook-outs or fish-fries. Also, runaway slaves would feed them to the guard dogs of their owners in order to “hush the puppies”.


Recipe from


  • 2 cups yellow corn meal
  • 1 cup plain flour (flour is what gave it the
  • lighter taste and you can experiment with the
  • amount you use if you want)
  • 2 eggs
  • 1 cup buttermilk (you can also use plain milk in
  • a pinch, but nothing compares to buttermilk)
  • 3/4 teaspoon seasoned salt. I use Lowreys but just
  • about any brand will work as you are just looking
  • for something to spice things up a little
  • 1/2 teaspoon ground pepper blend (again, the idea
  • is to spice things up a little).
  • 1 teaspoon baking powder
  • 2/3 teaspoon baking soda
  • 1/8 cup bacon grease. This is another big key to the flavor. In a pinch you can use other types of cooking oil, but bacon is my favorite.

You also need some type of cooking oil to deep fry
these in such as Crisco oil although peanut oil
and some of the lower fat oils work well too.


Mix all of the dry ingredients in a bowl. Add your
eggs, oil, and buttermilk. Stir it all up until
the flavors are thoroughly blended.

Turn your cooker on medium-high heat. When it’s
hot you can drop your hush puppies in using a
table spoon. Allow them to brown on all sides.
They should begin floating when done, but if they
don’t, don’t overcook them.

Justin Timberlake’s Southern Hospitality: Fried Pickle Chips

Southern Hospitality was co-created by Eytan Sugarman, Trace Ayala and Justin Timberlake. Approximately three years ago, fried_pickle_chipsSugarman,Ayala, and Timberlake discussed the idea of bringing Memphis-style BBQ and ribs to the New York City marketplace. The three friends spent a year creating the Southern Hospitality concept and were actively involved in all elements of design, menu offerings, and musical format. (SEE LOCATIONS)   The restaurants serve authentic Memphis-style BBQ boasting traditional Southern specialties prepared by Executive Chef Jay Lippin, ranging from Dry-Rub Spareribs to Pulled Pork and Wings of the South.  On one of MCCN’s anniversary’s the restaurant share this recipe. Yield: 1 Portion 

  • Pickle Chips 15 Ea

▪    Egg 1 Ea ▪     Water 1 Tbs. ▪     AP Flour 1/4 C ▪      Panko Bread Crumbs 1Ž2C. DIRECTIONS : 1. Crack egg into bowl. Add water and wisk until incorporated. 2. Dredge pickle chips in AP flour. 3. Lift pickles from flour, letting excess flour remain. Transfer to egg mixture. 4. Toss pickles in egg mixture until coated. 5. Transfer pickle chips to a bowl with bread crumbs. Toss with bread crumbs until each pickle chip is crusted with bread crumbs. 6. Heat deep fat fryer to 350F. 7. Lift pickles from bread crumbs, letting excess remain. Carefully drop into heated oil. 8. When pickle chips are evenly golden brown, remove from deep fryer. Transfer to a paper towel lined bowl. Season to taste with salt and pepper. 9. Serve with your favorite dip. We use BBQ ranch, which is a blend of ranch dressing and BBQ sauce.     Read 3898 times Like this? Tweet it to your followers!

Hasty Pudding

Hasty pudding is a pudding or porridge of grains cooked in milk or water. In the United States, it invariably refers to a version OLYMPUS DIGITAL CAMERA
made of ground 
corn. Hasty pudding is notably mentioned in a verse of the early American song Yankee Doodle.

Since the 16th century at least, hasty pudding has been a British dish of wheat flour cooked in boiling milk or water until it reaches the consistency of a thick batter or an oatmeal porridge.[1] Hasty pudding was used as a term for the latter byHannah Glasse in The Art of Cookery (1747).


North America: History of Johnny Cake & Recipe

Johnnycake (also jonnycake, johnny cake, journey cake, shawnee cake and johnny bread) is a cornmeal flatbread that was an early American staple food and is prepared on the Atlantic coast from Newfoundland to Jamaica. The food probably originates from the native inhabitants of North America. It is still eaten in the West Indies, Dominican Republic, Bahamas, Colombia, and Bermuda as well as in the United States.

(Click Wikipedia to see international ingredient differences)

Johnnycakes are a type of unleavened cornbread made of cornmeal, salt, and water. The dough was set on a wooden board or barrel stave and placed at an angle in front of an open fire to bake.Hoecake was traditionally cooked on a hoe: “Hoe-Cake: A cake of Indian meal, baked before the fire. In the interior parts of the country, where kitchen utensils do not abound, they are baked on a hoe; hence the name.”
In the American south during the 18th century versions were made with rice or hominy flour and perhaps cassava.[19] A 1905 cookbook includes a recipe for “Alabama Johnny Cake” made with rice and ‘meal’.

Watch the Simple Johnny Cake Recipe.  In a rush?  Click for written directions

Why You Should Shop at Weber’s Cider Mill Farm in Parkville, Maryland

Weber's Cider Mill

Quaint is a very appropriate word for Weber’s Cider Mill Farm in Parkville, Maryland. The location is tucked away so obviously if you don’t know then you were not on a need-to-know list. Nonetheless, here’s your invitation to enjoy a real farm where fresh food is made everyday, turkeys are farm-raised with no hormones, fruit and vegetables are grown, and homemade preserves, jams, and fruit butters are packaged and available. You are also treated to a complimentary cup of their fresh cider when you walk through the doors, and don’t worry they won’t look at you twice if you go back for seconds.

You might have guessed by the name but ciders are their signature product. It’s offered in a gallon, half-gallon, and quart-size. You can also buy the mix, which is quite good as well. It’s definitely the must-try product, and if you like apple-cider, it will probably be a must-buy.

Are you a person who makes gift bags or baskets? Score for you! Not only are there fruit butters, but there several varieties of honey. Not everything is done in-house, Weber’s Farm partners with other farms in the area to market their items in the store. If you love cheese or know someone who does you should give them a taste of Maryland with Keyes Creamery Old Bay Colby specialty cheese. Maryland products like McCutcheon’s, Eastern Shore Company and Clover are found at Weber’s.

Weber’s also makes baked goods that are out of this world. They have over 20 varieties of pies. The apple cranberry pie blends the sweet and tart with a freshness that might give grandma a run for the money. It is a definite hit at Thanksgiving or Christmas.

They also have an apple dumpling served with a dipping sauce, lemon meringue pie with the meringue piled high, apple cider doughnuts, minced meat pie, Black bottom cake, and many more unique tasty treats.

Weber’s also has fresh homemade ice cream, fudge, and during the summer season they operate a petting zoo, where kids can come and get hands on with some of the farm animals. Last but not least, there are all kinds of nifty gifts you can pick up in their gift store. The arts and crafts lover in you will love the workmanship of the products which will be a unique gift during the Christmas and holiday season.

A great deal of Weber’s products can be ordered online. Weber’s Farm is operates through December 31st and opens again in the spring. Check their website to see when they will open for the season.

Photo by Multi Cultural Cooking Network