Side Dish

  • 3 pounds fresh headless Louisiana shrimp 
  • 3 lemons
  • salt, black pepper and crab boil
  • 3 cups cane vinegar
  • ¾  cup sugar
  • 2 teaspoons crushed red pepper flakes
  • ¼ cup fresh chopped parsley
  • ¼ cup fresh chopped basil
  • 4 teaspoons ground celery seed
  • 2 cups olive oil
  • 1 red onion, sliced 
  • 3 bell peppers, large dice (red, yellow &/or green)
  • 4 jalapeño peppers, sliced 
  • 2 small cucumbers, sliced
  • 3 garlic cloves, sliced
  • 10 pickled pearl onions, in juice
  • 2 tablespoons capers
  • 10 allspice berries
  • 4 fresh bay leaves

Scott Varnedoe's Pickled Shrimp

Scott Varnedoe's Pickled Shrimp

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  • 1 rotisserie chicken, cooled, skinned, deboned and chopped
  • 1 bunch green onions, thinly sliced
  • 1 red bell pepper, finely chopped
  • 4 stalks celery, chopped
  • 1 jalapeño pepper, fined chopped (or to taste)
  • 1/2 red onion, finely chopped
  • 3/4 cup raisins, Craisins, or dried cranberries 
  • 1 cup grapes, sliced, to taste 
  • 1/2 cup mild cheddar cheese, finely shredded
  • 3/4 cup mayonnaise, or more as needed
  • 1 tablespoon mustard
  • pepper
  • 1 pound pasta, cooked according to package directions and cooled (optional)

Debbie's Crunchy Chicken Salad

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Course: 

 

  • 1 tablespoon olive oil
  • 1/4 cup pecans, chopped
  • 1 cup long-grain rice
  • 2 tablespoons shallots, finely diced
  • 1 tablespoon carrots, finely diced
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon finely ground black pepper
  • 2 cups chicken stock
  • 1 tablespoon thinly sliced green onions, whit and green parts

Pecan Rice Pilaf

Pecan Rice Pilaf

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Course: 
  • 2 bunches collard greens, thoroughly washed
  • 3 tablespoons unsalted butter
  • 3 shallots, finely minced
  • 3 cloves garlic, peeled and smashed with flat blade of knife
  • sprig of thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • 1/2 teaspoon freshly graged nutmeg
  • slat and freshly ground black pepper
  • 1 teaspoon dried pepper flakes (optional)

Creamed Collards Greens

Creamed Collards Greens

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