Who doesn't love the flavor of crab? This crab butter is great on any seefood. It also goes well with pasta. 2 1/2 pounds gumbo crabs (or crab shells) 1 small onion, chopped 2 ribs celery, chopped 1 spring rosemary 1 sprig oregano 1 bay leaf 2 sticks butter, softened 3/4 teaspoon Creole seasoning 2 tablespoon fresh minced chives Combine gumbo crabs, onion, celery, rosemary, oregano, and bay leaf in a stockpot. Cover with 2 quarts water. Place over medium-high heat and bring t

This week, let's make some compound butters. These are great to add a little extra flavor to a dish. 2 tablespoons olive oil 6-10 cloves garlic, minced 2 sticks butter, softened 3/4 teaspoon salt 1/4 teaspoon pepper Heat oil in a small skillet over medium heat. Add garlic; sauté until fragrant, about 2 minutes (do not brown). Remove from heat and cool to room temperature. Combine garlic, butter, salt, and pepper; mix well. Form into a long cylinder on a piece of parchment pap

Smothering foods is a way of life in the south. Let's smother some collards. 1 small ham bone 4 cup chicken stock Water 2 tablespoons canola oil 1 large onion, finely chopped 1 red bell pepper, finely chopped 3 cloves garlic, minced 2 cups chopped smoked ham 2 pounds fresh collard greens 2 tablespoons apple cider vinegar 1/2 teaspoon salt 1/2 teaspoon hot sauce wash greens thoroughly through several changes of water; making sure to remove all the grit. Cover and soak in cold

This week, we are looking at collard greens. 1 pound fresh collard greens 1/4 cup bacon drippings or canola oil 8 ounces salt pork 1/2 cup chicken stock Wash greens thoroughly through several changes of water; making sure to remove all the grit. Cover and soak in cold water for about 30 minutes. Remove thick center stems from leaves and discard; tear of chop roughly into 2-inch pieces. In a large pot, heat bacon drippings or oil over medium high heat. Add salt pork; sauté 5 t