Longleaf™ Grill

Heat a large cast-iron dutch oven or soup pot until it smokes. Add the peanut oil and heat. Sift the flour into the hot oil. Reduce the heat. Cook until the mixture is chocolate brown, stirring constantly. Add the onions, celery, bell pepper and garlic and cook until tender. Add the stock and crab meat …[Read More]

Drain the mushrooms, reserving the liquid. Heat 2 tablespoons oil in a saucepan over medium-low heat. Add the flour, salt and pepper and mix well. Add the milk and mushroom liquid gradually, stirring until smooth. Cook until thickened, stirring constantly. Add the cheese, pimentos, mushrooms and fish and mix well. Spoon half the spaghetti into …[Read More]

Skin the fillets and chop finely. Combine the fish, eggs, flour, onion, parsley, salt, nutmeg, pepper and potatoes in a large bowl and mix well. Spoon 1/3-cup portions of the fish mixture onto a hot greased griddle or skillet. Flatten slightly with a spatula. Fry until browned on one side. Turn and brown on the …[Read More]