Fudgy’s File of Favorites

Many, many years ago I became convinced that you could give just about anyone a prime cut of anything, and they could make an edible dish.  I also felt that if you gave them a package of 5 lbs smoked pork neckbones or other “offals” that they would not even know where to begin.  So,… Continue reading Fudgy’s Hopped Up Hoppin John

Prime Rib           I feel pretty sure that there are as many Prime Rib recipes as there are stars in the sky so, this is just mine.  Many moons ago there was a restaurant, The Colony House, located at 35 Prioleau Street.  It was famous for its steaks and prime rib.  I attended a function… Continue reading Prime Rib – Fudgy Style

 When I was first married, I was always “tight” on oven space at Thanksgiving.  I had a large spread and needed the oven for the side items.  So, I had to come up with a way to cook the turkey that allowed me to use the oven space when I needed it.  I did it… Continue reading Fudgy’s 9 O’clock Bird

Fudgy’s Chicken Piccata This is a recipe that I really like and it is close to the original but not exact and very easy 4 thin chicken scallopini 1 package of shitake or sliced button mushrooms Jar of capers 1 lemon Harvey’s Bristol Crème Sherry 1 ½ cups chicken stock Olive oil  1 ½ cups… Continue reading Fudgy’s Picatta

This is the recipe that got me into the 2004 Southern Living Cook-Off.  You had to enter an original recipe, and this was mine.  There were 55,000 recipes entered and 15 chosen.  It was a wonderful time and Southern Living was fabulous to the contestants.  It is exceptionally easy but the flavor is – POW… Continue reading Deep Fried Whole Pork Tenderloin

When I was first married, I met a man that became a wonderful friend.  His name is Spiro Fokas and he owned The Olde Towne Restaurant on King Street.  He and his wife, Irene, were just exceptional people and unbelievable cooks.  When Spiro and his brother-in-law Steve were there, you could really not find a… Continue reading Spiro’s Greek Style Leg of Lamb

It’s St. Patrick’s Day and corned beef and cabbage is the fare!! Let’s enjoy 1 – corned beef brisket1 – 32 oz carton of good chicken broth1/3 cup of whole grain mustard1/3 cup Dijon mustard1/3 cup of good horseradish sauce –(I use Boar’s Head)1/3 cup of olive oilDutch Oven____________________________________________________________________________________________________________________________________________ Corned Beef and Cabbage – Fudgy… Continue reading It’s St Patrick’s Day — Erin Go Bragh

This is a recipe that allows you to put your own spin on the dish and make it your own. It is very easy and is ready to go within an hour – total time. Breakfast, Brunch or Evening delight Custard4 large/jumbo eggs1/2 cup heavy cream1/2 cup sour cream1/8 teaspoon baking powdersalt and pepper Mix… Continue reading Valentine’s Souffle- A Sweetheart of a Meal

When my wife, Debra, and I would order nachos at a restaurant, invariably the nachos would appear with a layer of cheese and toppings but after just several trips to the platter, all that remained was bare, nacho chips – we decided to remedy that and come up with our own Nacho Platter where every… Continue reading Debra’s No Naked Nachos – A Super Bowl Must