Here’s a recipe I like…

Taco Tater Tot Bake Recipe
1 lb ground beef, turkey, or chicken
1 small onion (diced) … 
1 garlic clove (minced)
1 small can black olives (sliced)  
1 (1 oz) package taco seasoning mix
1 (16 oz) bag frozen corn  
1 (4 oz) can green chilies (diced and drained)
1 (12 oz) can black beans (drained and rinsed) 
1 (16 oz) bag shredded Mexican cheese blend
1 (16 oz) package frozen tater tots or diced potatoes
1 (10.5 fluid oz) can enchilada sauce
Cooking Instructions:
Step 1: Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through. Step 2: In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine. Step 3: Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots. Step 4: Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.  
(Makes 6 Servings)

I really like this recipe for Maryland Crab Cakes


1 large egg
2½ tablespoons mayonnaise (I… like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil


1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt,
celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to
check the meat for any hard and sharp cartilage) and panko; gently fold mixture
together until just combined, being careful not to shred the crab meat. Shape
into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover
and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When
oil is hot, place crab cakes in pan and cook until golden brown, about 3-5
minutes per side. Be careful as oil may splatter. Serve immediately with tartar
sauce or a squeeze of lemon.

Quick Tartar Sauce


1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste


Mix all ingredients together in a small bowl. Cover and chill until ready to

Chef Elliott’s JAX, FL cookbook signing tour May 2013



BLESSINGS! #teamchefelliott

To host Chef Elliott’s cookbook signing, cooking demo, & tasting tour, call Nicole Lester @ Empyrean PR @ 202.656.9819. He tours USA, Canada, & UK.


I really love this recipe!!!!…


Popeye’s” alleged fried chicken recipe.  Courtesy of Marlene Flowers on Facebook.

 3 eggs
1/3 cup water
1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying

1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.

2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.

3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.

4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.

5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.

6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

Here’s a recipe that I love…

Chef G. Garvin’s Catfish dish

6 4oz cat fish filets – (no skin)

1/4 cup canola oil

2 c all purpose flour

4-T seasoned salt

4-T garlic salt

2-T black pepper

2-T Cajun spice

1. Start by washing the fish, and place to the side on damp towel. In a large bowl combine all the seasonings with the flour.
2. Place a large sauté pan on the flame and add two table spoons of oil- season the fish and dredge the fish into the flour and place in the oil and quickly sauté for one minute on both sides.
3. Place the pan into then oven at 350 for another seven to ten minutes until fish is baked to perfection.

Here’s a recipe I like…

2-2/3 c chopped pecans
1-1/4 c butter, softened
divided 2 cups sugar
4 eggs
2 t vanilla extract
3 c all-purpose flour
2 t baking powder
1/2 t salt
1 c milk
1 c butter, softened
8 to 8-1/2 c confectioners’ sugar
1 can (5 ounces) evaporated milk
2 t vanilla extract
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.