by Paul Myrick | Feb 25, 2016 | Recipes
This easy homemade bread recipe produces a rustic round loaf with a delicious yeast flavor and a nice crust. Just mix it up the night before baking and there’ll be fresh warm bread in the morning – no kneading necessary. ** UPDATE 08/26/2016 ** An updated...
by Paul Myrick | Feb 19, 2016 | Recipes
This cole slaw recipe brings back childhood memories of Friday nights at Mississippi fish camps. The slightly tangy and slightly sweet cole slaw was always served first before the fried fish, french fries and hush puppies. Saltine crackers in individual cellophane...
by Paul Myrick | Feb 19, 2016 | Recipes
This tuna cakes recipe is perfect for a party appetizer or dinner entrée. I’ve served them to guests many times with the wasabi remoulade sauce and there are never any cakes left over. Tuna Cakes Recipe Makes about 14 – 16 little tuna cakes One 12 oz can...
by Paul Myrick | Feb 19, 2016 | Recipes
Spicy wasabi remoulade sauce is perfect with tuna cakes or any seafood. In fact, it’s good on most anything needing a spicy, creamy sauce: french fries, sandwiches, and Brussels sprouts all come to mind. Wasabi Remoulade Sauce Recipe Makes about 1 cup of sauce...
by Paul Myrick | Feb 11, 2016 | Food, Recipes
This recipe makes a saucy thick-stew style of Jambalaya. Louisiana purists will, of course, disagree with this rendition but it’s still delicious. If using long grain white rice, the cooking time will be shortened considerably (only about 20 to 25 minutes...
by Paul Myrick | Feb 8, 2016 | Food, Recipes
These delicious roasted chicken wings disappear quickly at a party. Serves 4 Ingredients 2 tablespoons olive oil 3 tablespoons Herbes de Provence (see note below) 4 pinches of sea salt 4 pinches black pepper ½ teaspoon garlic powder 2 ½ – 3 lbs wings, separated...
