French bread, topped with a creamy white sauce with Parmesan and Swiss cheeses and tossed with shrimp and crab, baked and then finished with a sprinkle of pepper jack cheese.

Seafood Appetizer Bread with Crab and Shrimp

This is just a bit of a different take on my Beefy Pizza Bread by bringing in some seafood elements with the use of crab and shrimp. 

Now if you have access to fresh shrimp and crab, absolutely use those, but you can use frozen already cooked shrimp and canned crab if that's what you have access to. I did decide this one needed a creamy base to it though, so the sauce is much different from the pizza bread.

This would be an unexpected and delicious surprise for any party menu, so include it on your menu and watch it disappear! Here's how to make it.

French bread, topped with a mixture of ground beef, onion, bell pepper, Parmesan cheese & pizza sauce, and topped with mozzarella cheese for gooey goodness!

Beefy Pizza Bread

Another great party food! Arrange slices on a platter and watch 'em fly off at your next football party or other gathering.

French bread, topped with a mixture of ground beef, onion and green bell pepper, that has Parmesan cheese, Italian seasonings, and pizza sauce stirred in to it. Bake it, top it with slices of Mozzarella, return it to the oven just long enough to melt, then slice and serve.

 

A garlic studded pork roast recipe, with a butter based mustard rub, caramelized onions, and a basting sauce made from mango jam with hot pepper jelly. 

Roast Pork with Spicy Sweet Onion Pan Sauce

I just love a good pork roast, and this one truly fits. Moist and full of flavor, this has been one of my most favorite ways to cook a pork roast for years, and I just happened to have a pork loin in the freezer.

Bacon and Egg Pasta - Southernized Spaghetti alla Carbonara

Bacon and Egg Pasta - Southernized Spaghetti alla Carbonara. A simple combination of bacon, country ham or andouille sausage and pasta with cheese, this is a wonderful main dish meal, or even a late night snack!

Bacon and Egg Pasta

Although we have southernized this by suggesting the use of country ham, bacon or andouille sausage in place of the traditional pancetta, yes, I understand that this is not a "southern" dish. Nonetheless, I absolutely love it and prepare it on occasion for that very reason. This is just enough for two pretty hungry adults, though to be honest, I can pretty much finish it off all by myself, if not in one sitting, at least over the course of a couple of days. Hey, don't judge. The Cajun isn't huge on pasta dishes, well... unless they are covered in meat sauce, so usually this is reserved for just me around my house.

 

A full flavored soup made with mixed beans, ham, the trinity and dried herbs.

Mixed Bean Soup

I had a couple of 1-pound packages of mixed bean soup mix in my pantry that I'd gotten from a food box, and to be honest, I had never been much fond of these mixes. Just too many different beans going on for me and I'm never quite sure what to do with them, or even how to season them.

A garlic bread butter blend with Parmesan cheese.

Parmesan Garlic Toast

This is based on a garlic bread butter blend that I've been using for years, with the addition of Parmesan cheese. The blend is fantastic all on its own, but the Parmesan just gives it a little extra zip.

  A classic New Orleans Italian sandwich with layers of meat and cheese buried in a thick, dense bread and dressed with olive salad loaded, with olive oil.

New Orleans Style Muffuletta

If you don't like a lot of cold cuts, olives, or olive oil, but especially if you don't like olives, you'll want to skip this post, because the olive salad is the real star of the New Orleans Muffuletta. By the way - there are many ways to say muffuletta - even around here there are predominately two, "muff-uh-LEHT-tuh" or "moof-fuh-LEHT-tuh."

Crispy Southern Fried Hot Wings with Spicy Dipping Sauce

Chicken wings, marinated in a highly seasoned dry rub marinade, dredged in a seasoned egg wash and deep fried for crispy, crunchy, spicy goodness.

Crispy Southern Fried Hot Wings

I love wings. Any kind!

Adding to the repertoire of my wing collection here on Deep South Dish are these Crispy Southern Fried Hot Wings to add to your party fare!

If you don't have a deep fryer (#ad), make do with a deep pot filled with oil, or try them in your air fryer! While you can certainly shallow fry them, deep frying cooks them quickly and with much less absorption of oil

A blend of mayonnaise, sour cream, horseradish, chili sauce and Cajun seasoning, to use as a dipper, a spread on sandwiches such as my fabulous roast beef sliders, or as a wing dipper.

Sour Cream Horseradish Sauce

I developed this sauce specifically to serve with my Roast Beef Sliders, made from a 3 Envelope and Picante Slow Cooker Pot Roast, but it is equally as delicious on a fried egg BLT sandwich, a turkey club, classic patty melts, or really any sandwich made with deli meats. It really makes that sandwich pop y'all! It's also great as a dipping sauce for hot wings. Not overly hot, but you can certainly bump up the heat to your own taste.

Here's how to make it.

Simple sausage gravy made with Mexican chorizo for a big flavor boost.

Chorizo Sausage Gravy

Chorizo sausage gravy is a change of pace from the usual. Doesn't that just look yummy? I usually make my sausage gravy with Jimmy Dean bulk sausage - the kind that comes in the chubby roll. It's the best bulk sausage in the South, in my little ole humble Southern opinion, and I've tried many! It just has the right amount of seasonings and flavor to me.

Today, however, I had some Mexican chorizo sausages in the freezer, so thought I would use those instead. That pretty orangish-red color in that picture up there however, is a result of that chorizo and you won't have that color with the regular Jimmy Dean sausage.

Now I really love my Jimmy Dean, but I gotta say, with some hot from the oven biscuits, whether homemade, from a mix, or even from the freezer (yes! biscuits freeze wonderfully!), this shore 'nuf was delicious!