The Masters, held in Augusta Georgia every April, is steeped in tradition, and the food served there is an important element. If you're not lucky enough to be a patron, set the mood for your own home viewing with some of my traditional, Master-worthy recipes.

Food for The Masters

We get a lot of golfers down here along the Mississippi Gulf Coast and we even have some popular tournaments - in fact, the Mississippi Gulf Resort Classic once held in Biloxi had a nice million-dollar purse and was pretty serious stuff.

Unfortunately, the tournament was discontinued following the 2022 event due to the withdrawal of the title sponsor, however, there have been other events held in Biloxi since and I suspect those will continue.

The Masters, held annually in the first week of April, is really the one to watch though, and it is firmly centered in traditions, including the classic foods that are served there. One of four major professional golf championships, it is always held in the first full week of April, and unlike others, always at the same location at the Augusta National Golf Club, a private club located in Augusta, Georgia.

When you find yourself with some leftover hard-boiled eggs, here are a few ways to incorporate them into future meals.

Recipes Using Leftover Hard-Boiled Eggs

Leftover boiled eggs aren't something we hear too much about anymore, especially in my family, because, well we eat them up! I know there are more folks who don't even boil real eggs for Easter anymore than there are who do, but for those of us who do still boil eggs, I've pulled together a round-up showing a few ways to use up those leftover boiled eggs!

First out of the gate, of course - Deviled Eggs!

Fresh asparagus, cooked to crisp tender, then marinated in an oil and vinegar seasoned dressing with pimentos and finished with sliced grape tomatoes.

Cold Marinated Asparagus Salad

I am so happy to see that spring has arrived, though, much like the rest of the country, we had a bit of a cold snap to usher in the spring season. No snow in the south, but we did get temps down in the mid-30s, even here in south Mississippi.

No worries though... won't be long before we'll all be complaining about the heat, same as our northern neighbors tire of the snow! My A/C has already been running full time, though truly, I never turned the central heat on one time this winter. The few cold snaps we did have were covered just fine by my little Duraflame fireplace heaters (#ad).

Nubby Fried Chicken Planks

Nubby Fried Chicken Planks - a grown up version of chicken tenders, served here with a homemade chicken gravy, quick fix green beans and a garden salad.

Fried Chicken Planks

What are chicken planks you ask? Well, they are simply chicken tenders for adults!

Seriously though, they are chicken tenders that are pounded thinner, which makes them more appropriate for a fancier fried chicken platform, such as those amazing restaurant copycat recipes, and they cook much faster than traditional chicken breasts, which are typically, well... in my humble opinion, otherwise tasteless! Because planks cook faster, they stay tender and delicious, and no brining is necessary. Yay!

 

Catfish fillets, breaded with seasoned flour and panko breadcrumbs and pan fried - fast and easy and the perfect fish for sandwiches or tacos.

Crispy Pan-Fried Catfish

Fresh catfish is as common around here as ground beef is everywhere else, so we tend to eat a lot of it all year round and especially during Lent. Cut into strips and deep fried is the most popular way of course, though it's also excellent baked and even stewed, but whenever I prepare it as a whole fillet I like to prepare it pan-fried.

Broccoli, lightly steamed in water and olive oil with garlic and red pepper flakes. Toss with a bit of cooked penne or rigatoni for a nice light meal and finish with a sprinkle with freshly grated Parmigiano-Reggiano cheese.

Dr. Weil's Steamed Broccoli

I love fresh broccoli, and the less you mess with it the better, far as I'm concerned, well... unless we're talking about batter-dipped and fried, which is an occasional, fun appetizer, not a side dish, y'all.

Chicken Lazone, made using boneless, skinless chicken breasts, either cut into chunks, tenders or left whole, highly seasoned and pan seared, then served with a creamy butter sauce over pasta, rice or mashed potatoes.

Chicken Lazone

This Chicken Lazone recipe seems to have blasted across the internet recently, but what you probably didn't know was that it was developed back in the mid to late-90s by Chef Lazone Randolph of Brennans Restaurant in New Orleans.

He wrote it for the cookbook, Sugar Bust for Life with the Brennans, a companion guide for the then very popular Sugar Buster's Diet {affil link}, a project with which Ellen Brennan was involved as a consultant, editor and publisher. I definitely remember that diet, written by a group of Louisiana doctors, and it seemed everybody I knew from New Orleans was doing it for awhile, which probably prompted the cookbook.

It was, of course, minus the pasta, since wheat flour pasta was unheard of back then, though somebody along the way added it as a serving suggestion for the rest of us. It is also delicious on it's own or served over mashed potatoes or white, brown or yellow rice though. Try my homemade yellow rice from page 117 of my cookbook, Deep South Dish Homestyle Southern Recipes {affil link}. It is divine with Chicken Lazone.

Broiled Sweet Potatoes - Baked then brushed with a cinnamon honey butter and a drizzle of cane syrup before being passed under the broiler.

Broiled Sweet Potatoes

I love sweet potatoes, just about any way that you can prepare them. Just plain baked will do me fine, or even better, twice-baked.

Roasted, glazed with buttery bourbon, candied with a simple syrup, grilled, baked in a casserole, in a quick bread, and, of course, in a pie. Just pass them over however they're prepared. Even The Cajun will eat them and thankfully, they are available year-round. I hope that you'll give this version a try too.

An old school party food, made with a mixture of sausage and beef, seasonings and cheese on tiny party bread.

Hanky Pankies Appetizers

In the world of my favorite old school appetizers, these Hankie Pankies are right up there in the category some folks call "trash" food as 7-Layer Mexican Dip, Sausage Balls, Chex Mix and Rumaki. I made these for our Super Bowl party and oh my goodness they are soooo good y'all!

I actually drafted the recipe to the blog years ago and have made them several times, but just never got around to publishing them for some reason. One thing is for sure - there are just not a lot of ways to photograph these little bites of deliciousness to make them look pretty, but heck... the taste sure makes up for it.

A white bean stew, made with smoked ham, a good quality andouille or smoked sausage and a mirepoix of vegetables.

Ham and Sausage White Bean Stew

I have still been working my way through the freezer - some of our meals were reheated leftovers, others, whatever meat I happened to grab first.

In the past two weeks or so, I've baked a ham that I'd picked up on a holiday sale and froze, which along with some frozen sides, gave us a couple of meals and leftover ham for sandwiches. Pre-seasoned ground beef I'd picked up on sale, cooked and put up, became one of our favorite casseroles - Ground Beef Mac and Cheese.