Buy head-on shrimp, take them home, grill ‘em and spill ‘em on newspapers to peel and eat—dipping into either melted butter or a spicy horseradish cocktail sauce. Serve this recipe “barefoot” with frosty bottles of beer or Sweet Southern Iced Tea.

This homemade hot sauce is good for what ails ya…or any recipe that needs a little push. It is particularly good splashed on No-Frills Oyster Roast instead of Tabasco sauce.

This vinaigrette is right out of restaurant tricks 101! It is often used to fancy-up simple grilled fish like halibut, tuna or swordfish. It is also great on grilled peppers, eggplant and zucchini and dynamite on a grilled chicken salad. Black olive puree or "tapenade" can be found in a jar in the imported (French or Italian) section of the grocery store. You can use this same basic recipe and substitute pesto for a fresh herby dressing for corn, tomatoes, pasta salad and fish.

Little did Elizabeth know that she would LEARN something new about NC ‘QUE! (That rhymes in case you missed it!) Anyway, much to her dis-belief, Stamey’s and a lot of other famous barbecue restaurants in Carolina serve their Barbecue with a side of—not slaw, not hush puppies—but a HOT DOG (smothered in slaw of course!).

A classic vinaigrette follows the proportions of 1 part acid (vinegar, lemon juice etc.) to 4 parts oil. You can take this recipe and add and/or substitute flavorings as we've done for the Black Olive Vinaigrette. If you are making the dressing for a salad, usually 1 teaspoon of mustard is enough, if you are making it for grilled veggies and meat, use 2 teaspoons of mustard.

The pork tenderloin is rubbed with a sweet and smoky spice blend before being seared over direct heat. Once seared and crusty (thus the name), move the tenderloin to indirect heat to finish cooking. What really makes this dish is the Jezebel sauce. If you are from the South, you may recognize Jezebel Sauce as one of those sweet-hot condiments that are frequently slathered over cream cheese and eaten with Wheatsworth crackers. No one really knows where Jezebel sauce comes from, some say Tennessee, some say the Carolinas; regardless, it is perfect with both pork and cream cheese and crackers!

This may or may not be a traditional sauce Vera Cruz. But this is the sauce that Elizabeth was served on top of fresh grouper. Interestingly enough, it reminds Elizabeth of a sauce her mother used to make (minus the olives) to top pork chops—Mexican or Southern, it is delicious!

Try these sweet and saucy Killer Ribs coated with Crazy Good Dr. Pepper Barbecue Sauce ( it's so good, it's crazy!). They are good anytime of the year or the week for that matter, but we are partial to making them on Sundays when all the errands are done and you've got all day to tend the fire and drink some beer!

This gravy is enhanced by white wine and the pan drippings. To make the gravy process less stressful, follow the directions up to the pan drippings and set aside. As the turkey "sits," resume the gravy and it'll come together in a matter of minutes. If you are making the Maple-Glazed Turkey, use any extra glaze…or better yet, make another batch for the gravy and omit the white wine!

The Girls’ friend “Sideshow” Bob is a Navy SEAL and his specialty is leg of lamb—perfect for this time of year! Like a good Navy boy, he wanted us to know that he originally got the recipe out of Playboy magazine – apparently some men really do get it for the articles, or recipes!