Country@Heart Dinner Diaries
Crescent City Shrimp Creole
By Tim H. Martin
New Orleans’ prodigal son re-creates signature dish. — Recipe by Tim H. Martin Preliminary Directions and Ingredients: First, peel and devein 2 1/4 pounds raw shrimp. Also, finely chop 1⁄4 cup green onions (green stems fo... READ MORE
Old South Tomato Pie
By Tim H. Martin
Recipe Courtesy of Walters’ Gas & Grill • Society Hill, Alabama. I was beginning to think tomato pie was extinct. The dish seems to have vanished from the Deep South like cotton mills, moonshine stills and Ivory-Billed Woodpe... READ MORE
Gwin’s Roadhouse Sausage Gravy
By Tim H. Martin
Recipe Courtesy of Gwin’s Roadhouse, Cooper Landing, Alaska Ingredients: • 1 lb. ground pork sausage • 3 1/4 cups whole milk • 1/2 cup all purpose flour • 1/2 tablespoon pork base or 1 beef bullion cub... READ MORE
Olde Tyme Butter Batter Cornbread
By Tim H. Martin
Preserving a Vintage Cast Iron Technique. Based on recipe by Byron’s Smoke House • Auburn, Alabama Ingredients:6 tablespoons clarified butter (from 1/2 cup butter)2 additional tablespoons melted butter for brushing muffin tops3/4... READ MORE
Troy Landry’s Crawfish Étouffée Stuffed Peppers
By Tim H. Martin
Plus, mini-interview with the Cajun of all Cajuns Courtesy of Troy Landry from TV's "Swamp People" (8 servings) Ingredients: • 8 bell peppers to stuff, tops removed • 1 extra bell pepper for crawfish étouffée, smal... READ MORE