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  • COAST COOKING: Creamy grits

    Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on December 18, 2014

    Creamy grits

    Grits and polenta are both ground corn products, and the primary difference is in the size of the grind and how they are prepared.

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  • COAST COOKING: Sausage and pappardelle

    Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on December 17, 2014

    Sausage and peppardale.

    I have a thing for sausage and pasta, so when I saw Chef John Currence's recipe for Italian sausage and pappardelle in his new cookbook, “Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some,” I knew it would be a killer combo.

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  • Coast Cooking: Ramen, South Mississippi style

    Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on December 17, 2014

    Ramen, South Mississippi style.

    Japanese ramen is wonderful, but it has nothing to do with the dried package of noodles and the accompanying seasoning package that you find in grocery stores.

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  • Coast Cooking: Southern cooking gaining prominence

    Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on December 17, 2014

    Mayonnaise in the style of Currence

    I am going to do something a little different this week. Last weekend I was in Oxford, making grits with the Original Grit Girl, Georgeanne Ross

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  • COAST COOKING: Rice, shrimp and sausage

    Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on December 12, 2014

    Rice, shrimp and sausage

    If ever there was a culinary marriage made in heaven, it has to steamed rice, sautéed spicy shrimp and grilled sausage.

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  • COAST COOKING: Pasta goes well with greens

    Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on December 11, 2014

    Turnip greens go well with pasta.

    Turnip greens and pasta may sound like an odd combination, but I love it.

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