Comments for Chef Rick's Southern Cooking

Comment on Guestbook by Aindrea McCammon

Aindrea McCammon — Mon, 08 Mar 2010 00:02:56 +0000

I love this site! I was raised on tradtional Southern food, as my adoptive father was from Alabama, Louisiana, and Northern Florida. I have been craving peach cobbler, cornbread, collard greens, seafood gumbo, and grits the most. I can now make them at home from scratch on my own! Thanks for providing this much appreciated site!

Comment on Guestbook by Lynn

Lynn — Mon, 22 Feb 2010 02:10:27 +0000

Hi Rick

I’ve just found your site and looking forward to trying your recipes I’m really excited about using your advice because I love southern food. Thanks for your information.

Comment on Catfish Evangeline by Randy

Randy — Sat, 20 Feb 2010 21:32:41 +0000

I found this recipe a couple of years ago while looking for cajun and creole dishes for our Mardi Gras party. We always have the usual etouffe’s and jambalaya but I was looking for something different. I found it with this dish. I do however double it as it only makes about 1/2 quart of the sauce. It adds something interesting if you’ve been bored with the usuall stuff. This is a very good recipe, although I leave out the green pepper as I really don’t like them thanks to my mother cooking them into EVERYTHING in the 70’s… Try this recipe, you won’t be disappointed.

Comment on Guestbook by robert williams

robert williams — Thu, 04 Feb 2010 09:54:27 +0000

a wonderfull web site for any one that like me jest likes to cook and eat and try something different and flavorful

Comment on Ultimate Pumpkin Pie by Vanessa

Vanessa — Wed, 03 Feb 2010 09:15:30 +0000

I made this pie and crust tonight! The crust was a little difficult to make based on the instructions - I had never made my own crust so I didn’t know if it was too dry or what. I figured it out as I rolled it flat, of course, since it cracked and was just awful to work with. I just wet my hands and touche the dough and that was enough water to make it perfect. The crust is definitely tasty and cooked up perfectly. The pie was also delicious - I love the maple syrup in there. I was doubtful, but man YUM YUM YUM. Also I couldn’t tell what “set” was, per se, so I kind of guessed based on other things I’ve made in the past and I would say I guessed right. My oven cooks low, so it took an hour and a half.
Anyway, DELICIOUS! Thank you for this recipe!

Comment on Hummingbird Cake by StephaniaB

StephaniaB — Mon, 01 Feb 2010 00:26:46 +0000

I loved this cake when my mother-in-law first made it for me. She gave me the recipe, but we both have since lost it. Thanks for posting it for me–I promise to share it, as well.

Thank you, again.

Stephania

Comment on Red Rice by Ethan Wise

Ethan Wise — Fri, 15 Jan 2010 00:36:27 +0000

This was the best thing i ever tasted

Comment on Guestbook by Rose Jackson

Rose Jackson — Fri, 08 Jan 2010 21:01:12 +0000

Hi Chef Rick,

Happy New Year! I’ve been using your website for years and just wanted to say thank you for the fabulous recipes. Have you ever consider a combination gumbo?

Rose Jackson

Comment on Grandma Hill’s Persimmon Pudding by Sheri Filbrun

Sheri Filbrun — Tue, 15 Dec 2009 05:05:33 +0000

I love this recipe! I am fairly new to persimmons. I bought a house in 2004 that has a persimmon tree so I thought I should do something with them. I’ve made it for my husbands family and for neighborhood gatherings and it is now expected every time! One thing I did change was the cooking time - it is closer to 50 min. I also found that it cooks best in a foil 12 3/4″ x 10 3/8″ x 2 9/16″ steam table pan that I got from Sams Club. This was only by accident as I did not want to bother cleaning up a dish. The pan could explain the difference in cooking time. I’ve frozen over a gallon of persimmon pulp this year and it will be given as gifts for Christmas.

Comment on Chatham Artillery Punch by anita monestime

anita monestime — Thu, 03 Dec 2009 02:17:30 +0000

Thank you! This has been our New Years drink since last year!! It is AWESOME and everyone Loved it!! This year I am starting it a week priorto New Years so it can “marinate well” Happy New Year