In his or her kitchen repertory, any Southern cook should have the successful preparation of grits. Not fancy grits, but just plain grits. Many don’t, and I suspect that’s because they can’t boil pasta or cook rice either.
When it comes to clam chowder, mine’s good. But I’ll be the first to admit that the chowder at Tony’s in Cedar Key is number one. A three-time International Award winner in the Great Chowder Cook-Off at Newport, Rhode Island is hard to beat.
Florida Sportsman member Panhandler80 shares a simple recipe for tasty pompano and realizes that it not only has value on the grill, but it also makes a wonderful sashimi.
WTVJ’s (NBC 6) Jennifer Reeves speaks with Guy Harvey’s Dave Chafin, who demonstrates the art of cleaning/preparing lionfish. With the right preparation, lionfish make for a delicious meal.