Hot Little Suppers — Appetizers and Side Dishes

Ingredients

- 1 tablespoon olive oil - Grated zest of 1 lemon - Juice of 1/2 lemon - 1/2 teaspoon kosher salt - 1/4 teaspoon freshly ground black pepper - 1/8 teaspoon cayenne pepper - 1 pound large shrimp (26 to 30 count), peeled and deveined - 5 or 6 skewers, soaked in water if wood or bamboo - 1 French baguette or biscuits - Olive oil - 2 cups arugula leaves, washed and dried - Kosher salt and freshly ground black pepper - Parmesan cheese wedge

Instructions

1. Combine the olive oil, lemon zest and juice, salt, pepper, and cayenne in a resealable plastic bag. Add the shrimp and marinate 20 minutes. 1. Drain the shrimp and put 5 or 6 shrimp on each skewer. Refrigerate until you're ready to cook them. 1. Heat a grill or grill pan. Cut the baguette into 13 to 15 (1/2-inch) slices and brush olive oil on both sides. Grill the bread until toasted. Arrange on a platter. 1. Toss the arugula in a bowl with 2 to 3 tablespoons of the dressing (see below for instructions); do not soak the greens. Taste and season with salt and pepper. 1. Grill the shrimp skewers 1 minute or less per side, just until pink and opaque. Remove the shrimp from the skewers. 1. Place a few arugula leaves on each bread slice and top with 2 shrimp. Use a vegetable peeler to shave a few thin strips of Parmesan on top.

Dressing Ingredients

- 6 tablespoons olive oil - 3 tablespoons rice vinegar - 1 tablespoon lemon juice, or more to taste - Grated zest of 1 lemon - 3 green onions, minced (white and green parts) - 1 clove garlic, minced 1/2 teaspoon dry mustard - Kosher salt

Dressing Instructions

1. Combine all the ingredients in a jar. Cap tightly and shake to blend. Adjust to your taste for tartness with lemon juice and salt. Shake again well before using.

Ingredients

- 36 oyster shell halves, preferably the rounded cup half - 1 teaspoon bacon - 1 teaspoon green onion - 2 teaspoons cheese - Black Pepper

Instructions

1. Preheat the oven to 425 degrees F 1. Pour a layer of salt into a cast-iron skillet. Nestle the oyster shells in the salt. You may have to do this in batches or use more than one skillet. 1. Divide the oysters among the shells. 2 oysters per shell. Top each with 1 teaspoon bacon, 1 teaspoon green onion, and 2 teaspoons cheese. Give each oyster a few grinds of black pepper. 1. Roast until the cheese melts and is bubbly and slightly browned, 8-10 minutes.

Ingredients

- 1 Pound Okra, ends trimmed, chopped - 1/2 Cup Diced White Onion - 1/8 teaspoon cayenne pepper, or more to taste - 1/2 teaspoon Kosher salt - 1/4 teaspoon freshly ground black pepper - 1 to 2 tablespoons butter - 1 to 2 tablespoons olive oil - 2 cups Fully Cooked Rice - 1 Additional White Onion, diced

Instructions

1. Mix together okra, 1/2 cup diced white onion, cayenne, salt, and pepper in a bowl and let sit for a few minutes for flavors to marry. 1. Melt 1 tablespoon of butter into 1 tablespoon of olive oil in a cast-iron skillet on medium to high heat. Add the okra-onion mixture and spread in a single layer; do not overcrowd. (You may need to cook in 2 batches). Let the okra cook undisturbed for about 10 minutes. 1. Turn the okra to brown the other side, about 10 minutes more. (The key to fried okra is to not stir or fuss with it, so it gets crispy.) Once the Okra is brown and crisp, remove to a paper bag to remove excess grease. 1. While okra is draining, chop an additional white onion and sautee in the cast-iron skillet. 1. Assemble by adding onion and okra to fully cooked rice. Place back into your cast iron. 1. Add 1 tablespoon of butter and additional pepper to taste. Bake at 350 degrees F until butter melts. Serve hot!

You'll Need:

- ½ head of purple or green cabbage (or a mixture of both) very thinly sliced - ½ cup flat leaf parsley - ½ cup cilantro - ½ jalapeno, very thinly sliced - 4 radishes, very thinly sliced into matchsticks - ¼ cup red onion, diced - 1 seedless cucumber, quartered and chopped - 1 red bell pepper, chopped - 1 ½ tablespoon Dijon mustard - ½ tablespoon shallot, minced - Zest of ½ lemon - ¼ cup red wine vinegar - ¾ cup olive oil - Salt and Pepper to taste

How To:

1. In a large bowl toss together the cabbage, flat leaf parsley, cilantro, jalapeno, radishes, red onion, cucumber, and red bell pepper. 1. For the dressing, in a small bowl whisk together the Dijon, shallot, lemon zest, red wine vinegar, olive oil, salt, and pepper. 1. Add the dressing to the cabbage mixture and toss to combine. Please note: you may not use all of the dressing, it depends on how saturated you want the slaw to be. 1. Serve immediately or cover with plastic wrap and refrigerate until ready to eat. Enjoy

Cornbread Dressing:

- 6 tablespoons butter - 3 cups large onions, diced - 2 cups celery stalks, diced - 7 cups day-old cast-iron buttermilk cornbread, broken into 1-inch cubes (see recipe below) - 2 tablespoons fresh sage, minced - 2 cups chicken or vegetable broth - Salt and pepper to taste

How To:

1. Preheat oven to 375°F. 1. Heat one tablespoon butter in a 12-inch cast-iron skillet over medium heat. Add the onions, celery, salt and pepper to taste. Cook until slightly softened, about 5 minutes. 1. Transfer to a large bowl. Add the cornbread and sage mixing well to combine. 1. In the same skillet over medium heat, melt 3 tablespoons butter. Add the cornbread mixture. Add broth and stir to moisten. Dot with remaining butter and season with salt and pepper to taste. 1. Bake until brown and crispy on top, about 40-50 minutes. 1. Serve immediately and enjoy!

Cast Iron Buttermilk Cornbread:

- 3 slices Bacon - 1 ¼ cups cake flour or all-purpose flour - 2 teaspoons cake flour or all-purpose flour - ¾ cup yellow cornmeal - ¼ cup of sugar - 2 teaspoons baking powder - 1 teaspoon kosher salt - ½ teaspoon freshly ground pepper - 1 cup buttermilk - 1/3 cup heavy cream - 1 large egg, beaten

1. Preheat oven to 400°F. 1. Meanwhile cook the bacon in a cast-iron skillet remove and drain keeping drippings crumble place batter before baking or save it sprinkle on your next salad make blt for lunch 1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and pepper. Combine buttermilk, cream, and egg, and add to the dry ingredients. Mix well. 1. Return the skillet with the bacon grease to high heat until very hot, but not smoking. Pour in batter, and sprinkle with bacon crumbles if desired. 1. Transfer skillet to oven and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool, cover, and set aside for one day before proceeding with Cornbread Dressing recipe.