Black-eyed Pea and Turkey Gumbo



·         1 ½ cup flour

·         1 ½ cup oil

·         2 cup diced onion

·         1 cup diced green pepper

·         1 cup diced celery

·         3 Tablespoon chopped garlic

·         1 ½ gallon pork or chicken stock

·         1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned

·         2 cups cooked black-eyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)

·         2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper

·         2-3 # Turkey Breast (raw weight) fully cooked and chopped

·         File 2 Tablespoons

·         Thyme 1 Tablespoon

·         Chile powder 1 Tablespoon

·         Paprika 1 Tablespoon

·         White pepper 1 Tablespoon

·         Black pepper 2 Tablespoon

·         Cayenne pepper 1 Tablespoon

·         Bay leaves 3 each


1.      Make a dark roux using the oil and flour

2.      As soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic

3.      Add the stock and stirring very frequently bring up to a simmer.  Simmer for about 1hour stirring lots. 

4.      Skim all of the fat that separates out. 

5.      Taste the gumbo.  It should not taste pasty and like the roux anymore.  If it does you may need to add more stock up to a ½ gallon.  This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more.

6.      When the gumbo is the right consistency add the okra, black-eyed peas, greens, pork, and seasoning.  Allow to return to a simmer and adjust the seasoning. If not thick, add a blonde roux for thickness.

7.      Serve with steamed rice



Corn and Goat Cheese Grits



  1. 4 cups water
  2. 1/2 cup whole milk
  3. 2 tablespoons unsalted butter
  4. Kosher salt
  5. 1 cup stone-ground cornmeal
  6. 2 tablespoons extra-virgin olive oil
  7. 1 large Spanish onion, coarsely chopped (1 1/2 cups)
  8. 3 garlic cloves, coarsely chopped
  9. 1 1/2 cups fresh corn kernels (about 3 ears) or one 10-ounce package frozen corn kernels
  10. Freshly ground pepper
  11. 4 ounces fresh goat cheese


  1. In a medium saucepan, combine the water, milk, butter and 1 teaspoon of salt and bring to a boil. Slowly whisk in the cornmeal. Cook the grits over moderate heat, stirring frequently with a wooden spoon, until thickened and the grains are tender, about 40 minutes.
  2. Meanwhile, in a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and corn and cook, stirring occasionally, until the garlic is softened, about 5 minutes. Season with salt and pepper. Transfer the corn mixture to a food processor or blender and puree until the mixture is just smooth.
  3. Stir the pureed corn and the goat cheese into the grits, season with salt and pepper and cook just until heated through. Transfer to a bowl and serve.




Recipe courtesy of Nick Wallace

Recipe courtesy of Nick Wallace


  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh spinach
  • 1 pound bacon, cooked and chop or if you can get some pork Belly then substitute
  • 1 1/2 cups shredded Smoke Gouda
  • 1 cup shaved gruyere cheese, use a potato peeler to shave
  • 1 (9-inch) refrigerated pie crust,  fitted to a 9-inch glass pie plate
  • 6 large eggs, beaten


  • Preheat the oven to 375 degrees F.
  • Combine the eggs, cream, salt, and pepper in a food processor or blender or you can simply use a whisk and a bowl.
  • Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.


Shanghai Waldorf Salad


Shanghai Waldorf Salad

Ingredients | 

  • Candied Walnuts
  • 5 lb. Walnuts
  • 2 Cup Oil
  •  4 Cup Powder Sugar
  • 1 Tsp Southwestern Seasoning

Steps |

  • Take spinach and baby kale and place in your salad container.
  • Top with sliced apples, fresh grapes, and topped with candied Walnuts.
  • Place the walnuts in a mixing bowl
  • Add the oil and then toss.
  • Place the walnuts and spread on a sheet pan and bake in the oven at 350 degrees for 10 minutes.
  • Place the powder sugar in a mixing bowl and add the powder sugar, southwestern seasoning and then the nuts and toss until well coated
  • Leave out room temperature covered until ready to serve



Satsuma Po de Crème


  • 3 cups plain Calpico
  • 1 cup heavy cream
  • 2 satsuma oranges, juiced and strained, plus 1 satsuma, segmented, for garnish
  • 1 cup sugar, divided
  • 2 tablespoons Cointreau
  • 1/2 vanilla bean, split and scraped
  • 6 eggs


8 Servings


·         Preheat the oven to 225ºF.

·         Combine the Calpico, cream, satsuma juice, 1/2 cup sugar, Cointreau, and vanilla bean seeds and pod in a heavy saucepan. Bring to a simmer over medium heat.

·         Whisk the eggs and remaining sugar in a bowl. Slowly pour the cream mixture into the egg mixture, whisking constantly. Return the saucepan to the stove over low heat and stir constantly until the mixture coats the back of a spoon, about 4 to 5 minutes. Strain the mixture and let cool.

·         Pour into eight 6-ounce ramekins. Set the ramekins in a 9 x 13-inch baking pan. Add enough water to the baking dish so that it comes halfway up the sides of the ramekins. Bake in the oven until the custard is just set and jiggles when gently shaken about 45 minutes. Remove and let cool. To serve, garnish each dish with a satsuma segment.