The ol' Griswold skillet, greased up real good wit bacon fat & heated up in a hot 400* oven ... then cornbread batter poured in it & baked about 20 minutes. 
Getting the skillet HOT first is what creates dat nice crust on the bottom & sides of the cornbread ... the bacon fat is what makes it taste good!
Warm cornbread all slathered up wit sweet butter & drizzled wit some dat good Steens molasses ... perfect go-with fer a bowl of dem ham & beans.
Dining down on the low-low ~ dem beans & cornbread on a cold snowy day ... don't git no better'n dat.
Real mashed potatoes, infused wit a lil' horseradish (and butter, sour cream & milk)
Smothered wit dat good kaw-cajun mushroom & onion gravy ... and served with a side of green peas.
Oh Yeh, gotta start wit a lil' dabba butter in the hole....
Steak seasoned with cajun seasoning, lotsa fresh mushrooms, onions, garlic, bronze cajun roux and a couple other *secret* ingredients just out of camera range...
Meat browned, layer of mushrooms, onions and garlic under the meat ~ topped the meat with the rest of the veggies, poured a 1/2 beer over & lidded into the oven to git tender.
After bakin' fer about an hour, made a gravy wit dat pan goodness & baked for a few minutes longer just to make sure it was good & happy. Sided up wit some real mashed horseradish potatoes...
Tender baked steak smothered in a killer kaw-cajun mushroom & onion gravy
On a lightly toasted poboy bun, with some garlic-stuffed olives and good kettle chips
Mais, there's sandwiches ... and then there's SANDWICHES
Simply dressed with a few dill pickles and a schmear of homemade creole mustard
Lebanon boloney, salami, black forest ham, Tillamook cheddar, bleu cheese stuffed oil cured olives, lil' dijon ... on grilled sourdough.
Not all sandwiches are created equal ... tru dat.
Homemade Cheesy Taters & Ham Casserole
Skippin' Jenny Soup
Bronzed Shrimp Etouffee
Rendering down some Burgers Smokehouse bacon: used the bacon to make a bacon/horseradish chip dip, put some of it in succotash, some of it in a cheesy potato/ham casserole ~ even used the bacon grease to make a roux for to make a mornay sauce for the casserole. Pork fat rules!!
Sour cream, horseradish, bacon, scallions, kosher salt & white pepper ~ bacon/horseradish chip dip.
Big fat Fordhook limas & bacon ... the beginnings of succotash ~ later added some corn & tomatoes. 
This is that great Burgers Smokehouse bacon, end pieces off their premium sliced slabs, that I buy for cooking & seasoning. It's the best buy at the groceria ~ one dollar.
I like to cut the chub of bacon pieces into 6 sections, then indvidual wrap each section and throw them in the freezer. Easy peasy to grab one when I need a lil' bacon to cook with. Frugal too, yeh.
Sections cut & wrapped - ready for the freezer. When you render them, there's no further slicing necessary, as all the pieces come apart during cooking and you have perfect size bacon bits.
Chicory latte ~ Big Easy style.
Life is too short to drink sh*tty coffee.
I buy the Cafe Du Monde locally, and the French Market was sent to me by my buddy UnYawn, who live down there in New Orleans. I like the French Market cawfee more better.
Hoppin' John breakfast burrito smothered with a savory ham/andouille etouffee
Not your father's bacon & eggs, no
Sunday breakfast on da bayou....
Big 16/20 ct. wild American shrimps, gently berled in a lil' dat good Zatarains shrimp & crab boil, then shocked in ice water so them cold-boiled shrimps nice and crisp. After shockin' & chillin' - peel and devein.
Some the best cocktail shrimp sauce I ever made, mebbe the best ~ kicked up with all kinda good stuff, not the least of which some good Cajun Power worchestershire and spicy red pepper garlic sauce. Cocktail sauce is wayyyy more than just catsup & horseradish, ah garrontee.
Best damn pork chop I ever ate. Tru dat.
Cooked direct over hardwood charcoals to git a lil' Pitsburgh Burn on'em, them moved indirect & smoked to target temp of 150* wit a lil' peach wood.
Seasoned with my new favorite seasoning Pig Pen's Original ( sent to me by my buddy, RT )
This is the best thing to come out of the ol' coonass test kitchen in a long time. I used Dumplin' Valley BBQ Sauce as a base to develop a Praline BBQ Sauce. You can see the difference ~ regular DV on the right, and my Praline BBQ Sauce creation on the left. Killer stuff ... mebbe one these days I'll share the recipe & technique ... but first you gotta go buy yerself some Dumplin' Valley ... it's the ONLY sauce that will work in this recipe. Dumplin' Valley <----click
Napped with a redeye/cranberry gastrique.
Target internal temp 150* ... tented & rested before slicing ... perfect pink, moist and juicy.
Hot out the oven ~ nice mustard/cornmeal crust.
Seasoned, then bronzed (using my new favorite spice: Pig Pen's) ... then slathered with homemade mustard & dusted with a lil' cornmeal and into oven.
These are known as Bisquick Sausage Balls ... original recipe calls for using Bisquick and store-bought breakfast sausage. I made my own scratch biscuit dough and used some of my homemade hot sausage.
Hot out the oven ~ also used Tillamook cheddar in them.
Ready for the oven ~ 350* for about 20 minutes.
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