Great for a tasty brunch, the snapper comes out flakey, moist and delicious every time. Poached eggs make a great addition.

This is a rich intense casserole that could be used as a side dish or desert, my most requested recipe...I make it every thanksgving

This recipe has been used in my family for as long as I can remember and it's the one thing I look forward to everything Thanksgiving. The sherry adds a great depth of flavor the flavor, and unlike other stuffings, this never gets mushy.

Use the recipe for BBQ sauce here.

.

Being originally from the Deep South, I often crave some of the cajun and creole classics I grew up with.  Here, in northwest Missouri, we have a severe deficit of restaurants that serve "authentic" dishes.  There are cajun restaurants here, but the food is nothing like what you would actually get in New Orleans.  I don't trust the freshness of the seafood here in the dead center of the country so I usually use frozen, wild-caught, peeled, and deveigned Louisiana mud-bugs.  They taste almost as good and the prep time is reduced drastically.

This easy to prepare dish can be tasty with chicken & sausage, or shrimp.  But crawfish seem to bring out something in the sauce that nothing else can.

As with many cajun/creole dishes, the leftovers seem even better the next day after the juices have had more time to swap.

Green tomatoes are fantastic for frying, they are still sturdy and have a great tang.  Here’s a great take on an old classic.

Stone Crab Strudel with Cranberry GastriqueServes 6.1 pound stone crab meat, picked over and free of shell 1 tablespoon mayonnaise 1 tablespoon Dijon mustard Zest and juice of 1 lemon 3 tablespoons minced chives 16 spring roll or wonton wrappers 2 eggs, lightly beaten Kosher salt to taste  Thoroughly combine first five ingredients in mixing bowl. Place 1 tablespoon of crab filling on wrapper and roll, brushing the edges with the egg to seal. Repeat until all are rolled. Preheat fryer or pot of oil to 350 degrees. Fry strudels until golden brown. Drain on paper towels and salt to taste. Serve with cranberry gastrique.   Cranberry Gastrique1 cup sugar 1 cup rice wine vinegar 1 medium onion, fine julienne Zest and juice of one lemon 1/8 teaspoon cinnamon 1/4 teaspoon whole mustard seed 2 cloves 1/2 teaspoon kosher salt 2 cups cranberries, rinsed and drained Combine sugar, vinegar and onions in a medium saucepan and bring to a boil. Add lemon juice and spices and reduce to a simmer and cook ten minutes. Add cranberries and simmer for five more minutes. Cool. Serve alongside stone crab strudel.

For barbecue freaks everywhere try this awesome combo, or use the rub, sauce, or shoulder in your favorite recipes.

This recipe takes awhile, but so does all good barbeque.  Keep in mind that marinade takes 24 hours to develop before cooking.