Kamron Perry

Mayhaw Pickled Shrimp and Grilled Watermelon Panzanella

Congaree Rice Croutons, GYO Pea Shoots, Basil Seed Vinaigrette BY CHEF MIKE RAMSEY, Executive Chef at Jacksonville Golf and Country Club 1 pound Mayport shrimp, peeled (you should have 26-30 per pound) 1 seedless watermelon, peeled and cut into 1’ slices   Jupiter Rice Croutons (see recipe)   Mayhaw Pickling Brine (see recipe)   Basil Seed Vinaigrette (see recipe) 1 cup pea shoots

1901 Wild Wing Recipe

BY JOHN FORD INGREDIENTS chicken wings cut at the joint discarding the tip, leaving the drumette and wingette 4 Tbsp Old Bay seasoning 4 cups tangy bbq sauce 4 Tbsp hot pepper sauce (John makes his own famous 1901 pepper sauce, but that’s a secret.) PREPARATION Start Charcoal Grill: Prepare

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