Brunch

In the Carolina Sea Islands, a “pie” does not necessarily have a crust. This shrimp casserole is a superb luncheon dish and is one of these pies.

My brother Bubba confines most of his cooking to his charcoal grill, but he does come into the kitchen quite often to bake up these great biscuits.

These biscuits have become one of our signature items at The Lady & Sons Restaurant. Everyone really looks forward to us bringing them out, whether it be after they are seated or while they are waiting in line.

These hoecakes have become a favorite with our guests. Use them to soak up that good pot liquor from turnip or collard greens. After the plate is completely sopped clean, save one to eat as a dessert along with maple syrup.

Vidalia onions are Georgia’s most famous taste. This sweet onion is grown in southeast Georgia, just a few miles west of Savannah. They can be stored in a cool dry place to use throughout the year.

This is a great no-fuss recipe—wonderful for a brunch or Sunday-night supper.

For a beautiful presentation, I like to cut the avocado in half, carefully scoop the meat from the shell, and then stuff the shell with the chicken salad. Garnish with dressing and a lemon wedge.