Emeril’s Crab Cakes

I like Emeril Lagasse’s cooking; thought I would give his crab cakes a try. I used two accompaniments from two different recipes – a Creole tartar sauce (not exactly like the tartar sauce you’re use to!) and a corn relish. This dish is a lot of work but yummy! You can cut some time and…

Cast Iron Skillet Cornbread

Cornbread is suprisingly divisive. In the U.S., The South generally prefers their cornbread sans sugar, while The North likes a little sweetness in their versions. I like both variations, myself, though the version here uses a bit of sugar. I was born and raised in Florida, which is almost as south as you can go in the continental US,…