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In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou.
This "Beachbum Berry" original is a refined (and food-friendly) interpretation of classic tropical fruit flavors.
Mai tais can come in every color of the rainbow, but according to cocktail historian Jeff Berry, the proper version has an amber hue because rum dominates the drink.
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness.
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
Real swamp cabbage is the heart of the young sable palmetto, but you can substitute canned hearts of palm instead.
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.