Pitmaster Erica Blaire Roby, the Season 2 winner of Food Network's "BBQ Brawl," joins TODAY to share her recipe for smoked beef grillades over cheddar grits that is sure to be a hit at your Fourth of ...

Yields 8 servings. Recipe is by Teresa B. Day. 2 poblano peppers 2½ cups chicken broth 1 cup yellow stone ground grits ½ cup half and half ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon smoked ...

Add butter to a large saucepan on low heat and let it melt. Add garlic until fragrant, then add shrimp. Add veggies, then the whipping cream. Let it simmer for 1-2 minutes. Add bacon, Cajun spices, ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. In a large bowl add the all-purpose flour, ...

Cut lobster meat into 1/2-inch pieces and sauté in 1 tbsp of butter until the lobster meat is heated. Set aside for later use. Place the milk, chicken broth, and salt in a medium size sauce pot over ...

Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits. The name of this dish can be misleading if you’ve never had it before. Most ...

In a large bowl combine flour, cornmeal, Conecuh, corn, jalapeno and onions. In large stock pot add heavy cream and water and bring to rapid boil. Add butter and slowly add dry grits. Reduce to medium ...

San Antonio restaurants - from fast-food spots to hotel restaurants - have rolled out seafood specials for Lent. Here's what's on the menu.

It’s the ultimate coastal Southern triumvirate: shrimp, corn and pork. It sounds simple but the classic shrimp and grits dish is endlessly adaptable with the addition of vegetables, choice of bacon or ...

1. Roast poblano peppers over open flame on the stove until charred and blistered, about 8 to 10 minutes total. Place in a bowl with a lid for about 5 minutes. Skim off the blistered skin. Dice ...