An economical but hearty dish, scrapple is satisfyingly crunchy on the outside and tender on the inside, very much like the texture of a hash brown, if hash browns were made with meat.
This crispy dirty fried rice is an irresistible fusion of spicy Cajun and umami rich, salty Asian flavors. In one version, the liver is the star, while the shrimp add some extra textural interest, while in the second version the shrimp take center stage while the liver blends with the other ingredients for subtle richness.
This oyster dressing (a.k.a. stuffing) is smoky and salty from the oysters and bacon, and the toasted cubes of bread absorb just enough of the oyster juices and stock to be impossibly creamy and crunchy at the same time. A decadent holiday treat!
These Garlicky Green Beans with Crispy Fried Red onion have the best elements of a green bean casserole, but are low-carb!
These deep-fried pig’s ears are salty, tender yet crispy, and super indulgent; the lemon vinaigrette arugula salad brings a fresh and acid element to the dish that balances the decadence of the pig’s ears.
These hush puppies are light, fluffy, and flavorful. Low-carb and baked, they’re a healthier take on the original, but still feel indulgent.
This rich, gooey, addictive dip combines the delicate sweetness of crabmeat with the slight bite of the dry vermouth and lemon juice.
Cucumbers are in season and it’s the perfect time to experiment with recipes for pickling. These pickles are inspired by flavors from around the globe, from India to New England, Poland to Africa.
There are three key elements to the best gumbo–an excellent seafood stock, a solid brick roux, and quality ingredients to go into it–fresh seafood when possible, okra in season, and so on. While you may sometimes have to make due with frozen or out-of-season ingredients, the stock, roux, and giving the gumbo the time it needs to develop flavor will still always give you incredible results.
This rich, briny, creamy, slightly smoky seafood chowder is also easy to put together, and is a sure-fire way to impress dinner guests.