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The Southern Yankee, Andalusia, AL (2026)

04/05/2026

Alright…..had a couple friends reach out about recipes and this page. Guess I’ll see what happens and if any interest. 🤷🏻‍♂️
Shrimp Cup:

1 pound shrimp cooked and cut bite size
red onion diced
Roma or cherry tomatoes diced
Cucumber peeled and diced
Avocado diced
2 jalapeños diced (remove seeds and membrane)
Quarter cup lime juice
Cilantro
Salt and pepper to taste

Usually would add clam juice but I forgot on this. 🤣🤷🏻‍♂️

03/18/2024

Well…..I was told I need to release the gravy/sauce recipe. I will get the recipe together tomorrow to post!
You don’t want to miss this one folks.

02/15/2024

Sometimes love is just a potato. 😍
Happy Valentine’s Day!

01/21/2024

Smothered Southern Truff Chops

This is one of those dishes that will never really look award winning but the flavors are unreal! You can dress it up with some parsley etc. if you choose but to me you just need to have a side of mashed potatoes and some collards ready to go.
For a true southern chop simply use olive oil rather than truffle but the combination of ingredients with the truffle oil…….OH MAN!!!

Ingredients:

2 thick cut bone in pork chops
Salt & pepper to taste
2 tablespoons Truff black truffle infused oil
2 tablespoons butter
2 tablespoons flour
1/3 cup heavy/whipping cream
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup BEEF bone broth
1 teaspoon Worcestershire sauce
Fresh chopped parsley optional, to taste
Half an onion sliced

Directions:

Take the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe. Prep the other recipe ingredients. You ideally always want to cook your meats when close to room temp if possible.

Add the truffle oil to a skillet over medium-high heat. Heat the pan for a few minutes. It needs to be HOT for the pork chops to get a good sear and cook through fast.

Meanwhile, pat the pork chops dry with paper towel. Season each pork chop with salt & pepper on both sides.

Add the pork to the pan and sear each side for about 2 minutes. Pork should be golden brown.

Reduce the heat to medium. Add the butter to the skillet, and once it's melted, stir in the flour and cook for about a minute.

Whisk in the broth until the flour has been incorporated/dissolved, and then stir in the cream, garlic powder, onion powder, paprika, and Worcestershire sauce. The gravy should thicken slightly but still be on the thinner side. Add additional broth if needed.
Add in the onions if desired.

Continue to cook for roughly 5-6 minutes while spooning the pork chop. This is where you will simply finish cooking the chop in the sauce absorbing those flavors and should reach an internal temperature of about 145.

Serve with chopped parsley if you choose and your own personal sides. As I said earlier I like to have mashed potatoes with this because I’m telling y’all…….THAT SAUCE!

NOTE:
You could also add mushrooms instead or with the onions.

01/04/2024

Magnificent! 🤌🏻

12/26/2023

Mulled Wine aka Holiday Wine

I had this recently for the first time in the middle of NYC Times Square for the holidays. So just the smell alone of this aromatic drink brings me right back there. It’s difficult to not associate this warm drink with the holiday season once you’ve had it.

Ingredients:

2 750ml dry red wine
5 Cinnamon sticks
1/4 orange cut in 2
8-10 whole cloves
2 star anise
Sugar to taste (personally about an eighth of a cup)

Additional orange, cinnamon sticks and star anise for garnishing.

Directions:

Combine all ingredients but sugar in a pot or crockpot. Warm ingredients together for a minimum of 20 minutes then add sugar. It dissolves better when warm.
***Do not boil or even simmer as you will burn off the alcohol. Or if you prefer nonalcoholic proceed with simmering.

Pour into a cup with a cinnamon stick, star anise and orange slice for garnishing.
Drink up!

Note:
You can boost it up a notch by adding brandy to the mix.

12/20/2023

Sautéed Shrimp

These shrimp are multifunctional. You can serve these as a simple appetizer or add them in with your favorite vegetables, pasta/rice or both. 🤷🏻‍♂️ There are no rules when it comes to these little guys!

Ingredients:

2 pounds shrimp, deveined (I prefer tail on for grabbing and size is optional but at least medium)
1 shallot (optional)
1 teaspoon KOSHER salt
¾ teaspoon paprika (smoked preferred)
¾ teaspoon cumin
¾ teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons butter (can substitute olive oil)
lemon wedges
Fresh cilantro or parsley, for garnish

Directions:

Make sure your shrimp are dry. Mix shrimp in a bowl with salt, paprika, cumin, garlic powder and onion powder

Heat the butter in a skillet at medium high heat and add shallots if using. Cook them until they start to become translucent.

Next add in shrimp in a single layer. Cook on each side for no longer than 2 minutes per.

Serve with garnish sprinkled on top and side of lemon to squeeze.

Option:
You can always add some of your favorite Cajun seasoning for an extra kick.

12/19/2023

I know someone out there has this name in their phone or some good ones! 🤣

12/18/2023

They’re a friend but also do amazing work.
Appleyard Wooden Utensils
Whenever I break these out for presentation I’m ALWAYS asked about them. Here’s the info.
Custom boards made to order. Feel free to reach out to them.
No I’m not on commission! 🤣🤷🏻‍♂️
(A few photos of mine in use)

12/16/2023

I mean…….valid question people gotta eat. 🤷🏻‍♂️🤣

12/16/2023

For my friends in the southeast…..
I know a lot of folks cook a prime rib for either Christmas or New Years…..Publix has this sale EVERY year valid until Christmas Eve.
HUGE SAVINGS!

12/15/2023

Chicken Tenders

If your children are anything like mine they live on these things! These are made from scratch and the result of 15 years making them. Being made at home there’s no worries of added in GMO or any other garbage that may come from your favorite fast food places.
Most people are shocked to find out there is no egg used as a binder. After years of doing this I’ve found the chicken itself has enough moisture that when adding the mixture of seasonings create a somewhat pasty texture to stick the flour and panko to.

Ingredients:

One 3 pack of chicken breast (enough to make about 16-20 tenders depending on size of tenders you prefer it could make more)
Buttermilk
1 tablespoon Garlic powder
1 tablespoon Onion powder
1/2 tablespoon Black pepper
1 tablespoon Fire & Smoke The Usual spice blend
1/2 tablespoon Tony’s Cajun seasoning
1/2 tablespoon TABLE salt (one of the few things I cook using table instead of kosher)
House Autry Seasoned Frying Mix flour
Italian style panko
Cooking oil (I use vegetable)

*All the name brand ingredients are sold at my local Walmart

Directions:

Begin by heating up your vegetable oil on medium to medium low. Give it a while to heat up. You should be able to drop in some flour and see it start to fizz around it. If you gave it enough time to heat up and still do not see this turn your temp up SLIGHTLY. All stovetops are a little different with their heating elements.
*Temperature is the key. If you make it too hot you will have a burnt outside instead of that beautiful brown crisp. If your temperature is too low it will take longer to cook thus drying it out.

Trim off any excess fat deposits from the chicken breast and slice about a half inch wide.
*Feel free to make smaller if you prefer smaller pieces by cutting in half.

Put all chicken in a bowl with enough buttermilk to start to cover. Leave in for at least 2 hours.
(This step is not “necessary” if you are in a rush but you will notice a difference in how tender and juicy your chicken is.)

Take out of buttermilk and lightly pat dry.

Add chicken to a clean dry bowl and add in all remaining ingredients except the flour and panko. Mix up well coating the chicken completely. Once coated THEN add enough flour to create a LIGHT coat. Finally add in your panko making sure to get a generous amount on each (not completely coated yet not sprinkled).
*Pro tip……instead of a bowl use a gallon ziplock bag. At each point you can simply shake up rather than mixing by hand. This also eliminates the chance of cross contamination touching chicken then your ingredient bottles and so forth. DO NOT reuse or put cooked chicken on top of ANYTHING that had raw chicken on it.

Add in your chicken carefully to the oil making sure to not pile on top of each other. They should be in a single row to make sure breading stays to each individual piece. After frying for about 4 minutes turn each piece over and continue cooking for another 2 minutes.

Remove each piece of chicken to a wire rack allowing excess oil to drip.

Sprinkle with any salt desired if you choose and serve immediately with your favorite dipping sauces!

IMPORTANT NOTE:
IF YOU LIKE YOUR CHICKEN EXTRA CRISPY…….
I do not understand the science and reasoning behind it 🤷🏻‍♂️……..but after leaving your chicken on the rack RETURN to oil for just around 30 seconds. This second flash fry makes a HUGE difference.

SPICY OPTION:
For an added depth of flavor you can cut the buttermilk in half and use your favorite hot sauce for the other half. I would let soak up to 24 hours if doing so. The longer you do the more the spice will soak into your chicken.

The Southern Yankee

04/05/2026

03/18/2024

02/15/2024

01/21/2024

01/04/2024

12/26/2023

12/20/2023

12/19/2023

12/18/2023

12/16/2023

12/16/2023

12/15/2023

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