From the Archives: An Invitation to Summer

July 11, 2018


A relaxing summer isn’t complete without a poolside afternoon, an al fresco cocktail party or a dinner under the stars with friends. From hors d’oeuvres to entrees, these recipes from our June 2009 issue include fresh, zesty ingredients that will satisfy hungry guests with the flavors of summer, whatever sort of party you may be hosting.

Chargrilled Oysters


6 sticks of butter, clarified

2 T garlic, minced

2 c parsley, chopped

Shredded parmesan cheese

Cavender’s Greek Seasoning


Place oysters in the half shell on a very hot grill. Drizzle each with butter, garlic and parsley mixture. When the oysters begin to swell, sprinkle with cheese and seasoning. Depending on the size of the oyster, it should take no more than 5 or 6 minutes.



Shrimp and Grits


1 bag grits

2 c shredded cheddar

1 c grated Parmesan

1 c shredded Gouda

2 blocks cream cheese

1 stick of butter

1 c heavy cream

1 bottle Zing Zang Bloody Mary Mix


Prepare your grits as you normally would, making them thick. Add remaining ingredients and stir together.


2 lbs peeled and deveined shrimp

1 ½ c heavy cream

½ stick of butter

2 tomatoes, chopped

1 T garlic, minced

1 t crushed red pepper

1 t Tabasco smoked chipotle

Dash of Worcestershire sauce

1 t paprika

1 T flour

Salt and pepper to taste

½ c chopped parsley


In a large skillet heat butter until melted. Cook onions on medium heat until soft and add garlic. Add tomatoes, Tabasco, and Worcestershire and stir. Pour in heavy cream and stir in paprika and shrimp. As the cream reduces, the shrimp should be nearly ready. At that point, sprinkle in a tablespoon of flour and reduce the heat then stir until sauce begins to thicken. Toss in parsley and serve over grits.



Citrus Shrimp Skewers


2 lbs peeled and deveined shrimp

¼ c Patron Citronge tequila

½ c olive oil

2 lemons, quartered

1 orange, juiced

Zest of 1 orange

1 T garlic, minced

1 c cilantro, chopped

½ c Lous Bruno’s Citrus Herb Seasoning


Combine all ingredients into ziploc bag and let rest in fridge for at least four hours. Place the shrimp on skewers and arrange in a Pyrex container. Pour some of the marinade over the shrimp and broil until shrimp are plump and juicy.



Smoked Catfish with Comeback Sauce


15 lbs 3- to 5-inch fillets of catfish, trimmed and sliced

1 large bottle of Italian dressing

1 bottle of Worcestershire sauce

½ c Tony Chachere's Creole Seasoning


Soak the catfish overnight in a brine, rinse well and place in ziploc bag with other ingredients to rest in fridge for at least 4 hours. Place the fish in a smoker using hickory for 5 to 6 hours depending on how done you like it.



Comeback Sauce


1 small yellow onion, grated

2 T smoked garlic, minced

½ c ketchup

½ c chili sauce

½ olive oil

1 c mayo

1 t yellow mustard

1 T water

1 T paprika

1 t pepper

1 t salt

1 T Worcestershire sauce

Juice of 1 lemon


Simply combine all ingredients and let rest in the fridge until ready to serve.



Zuppa del Pesce


10 garlic cloves, chopped

1 yellow onion, chopped

1 white onion, sliced

3 28-oz diced tomatoes (basil, garlic and oregano)

1 29-oz can of tomato sauce

Fresh herbs: basil, oregano, parsley

3 green onions, chopped

2 T Italian seasoning

1 t sea salt

1 t black pepper

3 6-oz jars Kalamata olives, pitted with juice

1 c red wine

3 lbs peeled and deveined shrimp, or 2 bags fresh frozen shrimp

3 lbs cubed grouper redfish


Sauté garlic and yellow onion in canola oil. Add the remaining ingredients and cook until boiling. Reduce to low for 60 minutes. Add the seafood 40 minutes before serving. Serve over angel hair pasta with grated parmesan and fresh herbs for garnish.



Delta Venison & Vegetables with Rosemary Skewers


3 lbs venison sausage

8 long rosemary sprigs

3 red bell peppers

2 red onions

10 peppadew peppers

15 baby portabella mushrooms

3 garlic cloves, minced

1 c olive oil

1 c red wine vinegar

2 T fresh thyme, chopped, or 1 T dried thyme

1 t sea salt

1 t black pepper


Remove stems and seeds from pepper and cut peppers and red onion into squares. Halve the portabellas and leave the peppadew peppers whole. Whisk together the oil, vinegar, minced garlic, thyme, salt and pepper for marinade. Assemble skewers in any desired pattern. Marinate 30 minutes or longer, tossing occasionally. Use oiled grill rack and reserve marinade to brush occasionally while grilling. Grill until lightly browned, 10 to 15 minutes. Use extra rosemary for garnish.



Strawberry Trifle


4 lbs strawberries, sliced

1 c sugar

1 t salt

1 butter pound cake, cubed

2 instant vanilla pudding packets, prepared

Bailey’s Irish Creme


Combine sugar, strawberries and salt and let rest overnight in fridge. In a trifle bowl, layer pound cake, drizzle with Bailey’s, cover with pudding then strawberries. Continue this process, then top with whipped cream.



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121 North State Street

Jackson, MS 39201


P. O. Box 1183

Jackson, MS 39215

© 2018 by PORTICO

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