Sunday, June 17, 2018

Cathead Biscuits

Hand-formed, extra large, lard-based cathead biscuits, baked in a hot cast iron skillet.

Cathead Biscuits

It's hard to believe from modern-day biscuits, that southern biscuits were once teeny, tiny little things. Not so much anymore, because like many foods, we've super-sized them!

Who can blame us, though. From skillet biscuits, to cream biscuits, to sweet potato, classic buttermilk and everything in between, we do love our biscuits in the south and we pretty much love them large.

Enter, Cathead Biscuits.


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Saturday, June 9, 2018

Party Shrimp

Large shrimp, baked in a buttery seasoned beer, oil and vinegar sauce, great for a party, or the beach!

Party Shrimp

Shrimp is abundant here along the Mississippi Gulf Coast, and this is a party recipe that we've been making in one form or another for as long as I've been around. Often made simply with bottled Italian dressing, and maybe the addition of a few other ingredients, it's also been floating around social media for several years now, sometimes called Italian Shrimp. I made my sauce base from scratch instead.

Southern Living dubbed it Beach Shrimp

I don't know where this idea originated, but back in 2007, Southern Living magazine dubbed it with the title of Beach Shrimp, since it's a great dish to make for that beach vacation! It's delicious slightly warm from the oven, or chilled and brought to room temperature. Prepare it in a disposable aluminum pan for easy clean up.


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