1/2 medium apple
1/2 medium orange -sliced into small pieces
3-4 Tbsp organic brown sugar
2/3 cup orange juice
1/3 cup brandy
750 ml bottle dry Spanish red wine
1 cup Ice to chill

There are six types of sushi.

According to authority figure in Japanese cuisine, Hiroko Shimbo, says sushi falls within one of the following types:

Chirashizushi (scattered sushi): A bowl of rice topped with different ingredients – similar to our build-apoke bowls.

Inarizushi (named after the Shinto god Inari): Its most common form doesn’t have any fish and is sweet. Inari is a pouch of deep fried tofu simmered in a marinade of mirin, soy sauce, dashi, and sugar.


2 tablespoons unsalted butter
3 small shallots, sliced
One 14-oz bag frozen peas, thawed
1/2 teaspoon kosher salt
2 tablespoons freshly squeezed lemon juice
1/4 cup grated Parmesan cheese
Freshly ground black pepper

Sounds so simple but don't think for a Lowcountry minute that there is anything simple about preparing this much-loved classic Southern dish - fresh shrimp, grits and half a dozen other ingredients come together to be the wingmen.

The first time I tasted authentic shrimp and grits was at the Ol’ Fashioned Gullah Breakfast served annually by Dr. Louise Cohen and her volunteers at the Cherry Hill School House at the intersection of Dillon and Beach City Roads - this ranks highly in my “firsts” of memorable meals. The grits had been cooking in huge pots on the small stovetop burners since sunrise. Unlike rice, which can simmer for twenty lonely minutes, grits command attention, and like young children, must be tended to with love.