Southern Barbecue Sauce

Barbecue Sauce and Brush


  • 2 cups ketchup

  • 1 cup water

  • 1/2 cup apple cider vinegar

  • 5 tablespoons light brown sugar

  • 5 tablespoons sugar

  • 1/2 tablespoon fresh ground black pepper

  • 1/2 tablespoon onion powder

  • 1/2 tablespoon ground mustard

  • 1 tablespoon lemon juice

  • 1 tablespoon Worcestershire sauce


  1. In a medium saucepan, combine all ingredients.
  2. Bring mixture to a boil, reduce heat to simmer.
  3. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Avocado-Pineapple Shrimp Salad



For the Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon of sugar
  • 1 teaspoon lime zest, minced
  • salt and pepper to taste

For the Shrimp

  • 16 Jumbo shrimp, peeled, deveined
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon of olive oil
  • 8 slices of fresh pineapple
  • 2 avocados, pitted, peeled, cut into chunks


  1. Whisk all ingredients for the vinaigrette together in a bowl; set aside.
  2. Toss shrimp with pepper, paprika, salt, and cayenne.
  3. Heat oil in a large saute pan over high. Add the shrimp and cook until brown on one side, about 1 minute. Turn shrimp, saute another 30 seconds, then deglaze with 2 tablespoons vinaigrette; saute until shrimp are cooked through.
  4. To serve, arrange 2 pineapple slices and some of the avocado on each serving plate. Drizzle with vinaigrette, then top with 4 shrimp.

Grilled Grouper Marinade

Grilled Grouper Marinade


  • 2 lbs. Grouper Fillets
  • 4 Cloves Garlic, minced
  • 1/2 cup Orange Juice
  • 4 tablespoons Grapefruit Juice, fresh squeezed
  • 4 tablespoons Olive Oil
  • 4 tablespoons Soy Sauce
  • 2 tablespoons Lemon Juice, fresh squeezed
  • 1 teaspoon Hot Pepper Sauce
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Salt


  1. Rinse grouper fillets under cold water
  2. In a large shallow pan or gallon size baggie add the garlic, orange juice, grapefruit juice, olive oil,
  3. soy sauce, lemon juice, hot pepper sauce, black pepper and salt.Reserve half of the marinade for basting while cooking.
  4. Add grouper fillets mix well and marinade for 30 minutes in refrigerator
  5. Remove grouper from marinade
  6. Over a medium high grill temperature, place the fillets on the grill
  7. Cook for about cook 4 to 5 minutes, brushing frequently with citrus marinade
  8. Turn the grouper fillets (carefully) and grill for another 4 to 5 minutes
  9. Note: you may have to adjust cooking time depending on the thickness of your fillets and your actual grill temperature (Fish cooking time rule is 10 minutes, per inch of thickness of fish)

Chicken and “Dumplins”


Chicken and “Dumplins”


  • 1 whole chicken, cut up
  • 1 cup of flour
  • 1 egg
  • 1 stalk of celery, sliced
  • 1 medium sized onion, diced
  • 2 tablespoons of salt
  • Parsley

How to make:

Stew chicken three hours until shreds a part by putting it in a dutch oven and covering it with water. Add salt to the water, onion, and celery. Add one tablespoon of chopped parsley to the broth.

Remove chicken from broth and allow to cool. Debone meat.

To make the dumplings, in a bowl mix the egg and the flour, add drops of water until dough forms a ball. On a well-floured surface, roll out the dough and cut into squares. Drop the squares into the broth and cook for approximately 30 minutes.

When dumplings are done, add chicken and serve.

(Optional, sliced carrots are a nice addition, too.)