Country@Heart Dinner Diaries
Alabama Red Beans & Rice
By Tim H. Martin
I've had a couple of friends from New Orleans ask me what made these "Alabama" red beans and rice. I reminded them that Louisiana isn't the only state with Cajun and Creole culture. Alabama has plenty of Cajuns, too, down in our own bayou ... READ MORE
Heavenly Cream Biscuits
By Tim H. Martin
Not Grandma’s, but Still Divine Ingredients: • 2 1/2 cups self-rising flour, plus extra for dusting (I prefer White Lily) • 1 1/2 cups heavy cream • Butter, to dot biscuit tops Directions: Preheat oven to 500 degr... READ MORE
Redfish Magic Gravy
By Tim H. Martin
Contains no fish, and it’s pure magic on poultry, pork, rice and mashed potatoes. Don’t let the unusual name fool you. This gourmet mushroom gravy contains zero fish. However, it does feature Chef Paul Prudhomme’s Redfish ... READ MORE
An ‘Old Texan’s’ Venison Chili
By Tim H. Martin
Recipe Courtesy of Butch Mize, President of the Lone Star Dutch Oven Society. This is a simple, yet delicious Texas chili (no beans) Buckmasters readers will absolutely love. It’s a perfect way to maximize your ground venison on a col... READ MORE
Winter’s Day Etouffee
By Tim H. Martin
Winter's Day Etouffée Recipe: Author's Note:• If you’re not a big fan of mudbugs, don’t fret — substituting shrimp is an excellent alternative. To Begin:• First, peel and de-vein 1 to 1 1/2 pounds raw shri... READ MORE