"From the Bay to the Blue Ridge"
By Charles Oppman New Orleans’ Po Boys With Mardi Gras fast approaching in early March, we thought it only fitting to publish the recipe for a Nawlin’s favorite. Every so often a marvelous dish is created, one that is so special, so memorable it becomes a classic. The famous New Orleans’ po boy is one […]
Let’s Eat by Charles Oppman Valentine’s Day Decadence With Valentine’s Day upon us, you probably need to come up with a gift for that special someone. Why not make a gift of food, but not just any food, it must be chocolate. Lovers the world over consider chocolate to be sexy, sensual and […]
Brick Wood Fired Bistro Spicy Mussels Recipe: (Serves 5-6) 5 lbs PEI Mussels 1 lb Cooked Mexican style chorizo 5 tblsp Chopped garlic 5 tsp Red chile flake 1/2 Cup blended oil Fish Broth (see recipe) 2 Cups diced tomatoes For Garnish (optional) Grated parmesan Fresh chopped parsley & oregano Fresh baguette or other crusty […]
By Charles Oppman Deep-Fried Soft Shell Crabs Now that we’re in the middle of soft shell crab season we should be thinking about frying up a few of these fabulous crustaceans. The soft shell crab is one of the South’s greatest contributions to American cuisine. Soft shells are a delicacy in every sense of the […]
Let’s Eat by Charles Oppman Porcine Perfection With Fathers’ Day just around the corner many families are wondering what they can do for dad to make his special day a memorable one. No, you can’t just give him a card and be done with it. And cutting the lawn for him isn’t good enough either. […]
