Marinated Grilled Ribeye Steak Sandwich

Inspired by a popular sandwich from a local hole in the wall tavern, this ribeye steak is marinated in a flavorful blend, then grilled, served on pistolette rolls and dressed simply with grilled onion, mayonnaise, lettuce and tomatoes. Serve with chips and a pickle spear.

Grilled Ribeye Steak Sandwich

If you're from Biloxi, you likely know of The Project Lounge, and at some point in your life, you've probably been there too.

Though they moved from their original location near Highway 90 on the beach to a little bit further away near Keesler Gate 7, they have always been known for being a dark and smoky bar, but they are also well known for their hamburgers and steak sandwiches.

The Dish Rewind Vol. 2

Welcome to Vol. 2 of "The Dish Rewind," where I highlight some of the past recipes from my many years of sharing on Deep South Dish website.

I hope you'll enjoy this new feature as well as to find some recipes that you may have missed seeing in the past.

This loose meat spoon burger recipe dates as far back as the 1950s and has been a favorite of many families all those years. It's made with ground beef, onion, a few standard condiments... and a completely unexpected ingredient!

Gumbo Sloppy Joes

I will be the first to admit when I first heard of this sandwich, I was super skeptical! It seemed a bit, well, crazy to me, as I'm sure it will to some of y'all, but... wait a minute.

Turns out, it is amazingly delicious, and downright addictive! This is how it came about.

The Dish Rewind Vol. 1

I've been running this recipe website for almost 13 years now. It's really hard to believe that, and yes, I know that there are many of you who have been here with me all along. Thank you for your love and support.

Born out of losing my long-held corporate career to a storm named Katrina, I didn't anticipate how much it would grow. Over those years, I've published a lot of recipes!

Highly seasoned grilled shrimp served on grilled fresh corn tortillas with salsa fresca, onion, cilantro and fresh lime.

Tex-Mex Grilled Shrimp Tacos

I love any kind of Mexican or Tex-Mex food, though outside of the usual standards of tacos, burritos and quesadillas - we pretty much go out more often than making it at home. The main reason is I have an adventurous palate and almost never order the same thing.

The Cajun, well he's the total opposite and almost never steers away from the crunchy beef tacos. It's kinda funny really, because he'll study the menu for awhile, but then when the server arrives, it's always crunchy tacos!

Cuban-Style Creole Fried Chicken - Pollo Frito a la Criolla

Bone-in chicken thighs, marinated in a classic sour orange with onions, and a paste of garlic, oregano, and cumin, then pan seared and gently simmered on the stovetop.

Cuban-Style Creole Fried Chicken

If you're from the south, when you first saw the words "Creole" and "fried chicken" in the title to this recipe, you may have had certain expectations.

A southerner would likely expect any chicken that claims to be "fried chicken" to be one that has been dredged in seasoned flour and deep fried.

A southerner from the Deep South would expect a recipe claiming to be "Creole" to have the typical influences of tomato along with the trinity of onion, bell pepper and celery.

You'll find that neither of those elements apply to this Cuban-Style Creole Fried Chicken!

A Chinese-American dish of tender beef, tossed in a rich and robust sauce, with stir fried carrots, sweet bell peppers and green onion. Serve over steamed rice or cooked Asian noodles with a side of steamed broccoli.

Mongolian Beef

Okay. I have to admit. I have been seeing copycat recipes for this thing called Mongolian Beef all over the place for years.

Although an American creation and not authentic Chinese cuisine, it seems it's a favorite from P.F. Chang's restaurant, a place I have been to exactly once in my life. That visit was in Texas of all places, when we were there visiting family. I actually don't even remember what I ordered there to be honest, except that while it was good, it wasn't the Mongolian Beef.

Cabbage, tossed with salt pork and onion and smothered down with a little chicken broth. Simply seasoned, satisfying, comfort food.

Smothered Cabbage with Salt Pork

I love cabbage. Any way really, but most often when I pick up a head of cabbage thinking I might prepare something new for the website, most of the time I go with the simple fried cabbage I love so much.

It's actually pretty close to this version, though bacon based, and for some folks, as much as a full pound of it!

Minced cooked crawfish combined with egg, crushed saltines, seasonings and fresh parsley, shaped into patties and pan fried or air fried for a Deep South favorite.

Crawfish Burger Patties

Most everybody is familiar with seafood cakes in the form of crab cakes and tuna or salmon patties. All are well-loved and popular, especially here along the coast during Lent, but you may not have thought about crawfish!

I know that around the country as a whole, crawfish are, well... let's say a little weird and misunderstood, but here along the Gulf Coast and especially in Louisiana and Mississippi, crawfish season is anticipated every year like a kid at Christmas.

Yep. Crawfish boils are a thing, and a pretty big thing here along the coast.

A cheesy pasta casserole made with a cream soup and sour cream base and rotini pasta.

Cheesy Rotini Casserole

This recipe is based on one that was popular back in the early 1980s among The Telephone Pioneers of America and was featured in their community cookbooks, Bell's Best and Calling All Cooks.

It was called Macaroni Casserole back then, because it was generally made with elbow macaroni. I used rotini pasta for my version because I had an opened box I needed to use up. Waste not, want not! 
 

An enhanced sweet cornbread that starts with Jiffy mix.

Hacked Jiffy Cornbread

I started this recipe website Deep South Dish back in 2008, when there really weren't many food blogs, much less many focused in any manner on southern cooking. Boy has that changed and talk about competitive!

There are now some very ambitious and focused 30-somethings out there and hey, I'm super proud of them. Support them please! They are hard workers.

On the other hand, me, I'm just a home cook, twice their age, sharing my recipes and just a tiny little bit outside of that league, so a special shout out to those of you who have been here and supported me and my old-school ways and recipes from the beginning. I love y'all!

Baby back ribs, seasoned with a flavorful rub, placed over a rack, steamed with stock and apple juice in the Instant Pot and finished with a caramelizing pass under the broiler or on a hot grill.

Instant Pot Baby Back Ribs

Ribs. More specifically, baby back ribs. So good and delicious!

We love them about any way they come really, but one of my top favorite ways to make them quite frankly, is in the oven. They are so tender and delicious and despite what the pro-Q'ers say, The Cajun and I love them that way.

The elements from my open-faced, spicy tuna melt come together in an oven-steamed hot tuna sandwich.

Cheesy Hot Tuna Sandwiches

Though they've been around a long time, you may not have heard about these yummy hot tuna sandwiches. They're a bit retro by now.

A riff on a tuna melt honestly, except while those are typically served open-faced on an English muffin and with cold tuna, topped with cheese and passed briefly under a broiler, hot tuna sandwiches are made on buns or rolls, wrapped and heated through in the oven.

Seasoned pork chops, seared in a skillet and smothered in gravy with caramelized vegetables.

Pork Chop Étouffée

We do so love to "smother" our food here in the Deep South!

I mean, what's not to love about food simmered in gravy or sauce? Good stuff! I mean, check these out y'all.

Cabbage Roll Bowl

Cabbage with ground beef or sausage, or a combination of them, cooked rice, tomato sauce and a little sweet and sour element - the flavors of classic stuffed cabbage rolls in a quicker shortcut, one-pot version.

Cabbage Roll in a Bowl

I love cabbage rolls, but the prep always seems overwhelming!

It's really not that bad though, it just seems so, because every time I go ahead and start them, I realize the dread of the "work" was mostly just in my head. It just seems so daunting to think about it all, but really, some of the prep can even be done ahead of time.

This dish is a bit of a shortcut on that classic stuffed cabbage flavor, but without that anticipated dread.