Recipe:
1lb clean shrimp
1 tsp Creole Seasoning
4-5 bacon strips
1 tbsp all-purpose flour
2c quick cooking grits
7c chicken stock or salted water
2c mild cheddar cheese
1/2c heavy cream
4 tbsp unsalted butter
Kosher salt
Freshly ground black pepper
2 tbsp chopped scallions
Fresh parsley, for garnish

1. Bring 6 cups of chicken stock to a rolling boil in a large pot. Pour the grits into the boiling stock with one hand, while whisking the grits in with the other.
2. Let grits cook for 5 minutes with the pot covered.
3. Add cheddar cheese, unsalted butter, heavy cream, and salt and pepper. And then the grits are done.
4. For the shrimp, start by cooking the bacon in a cast-iron skillet until all of the fat is rendered out.
5. Remove bacon from skillet and place onto a plate covered with paper towels and then chop the bacon into pieces.
6. Add shrimp to the skillet with bacon grease and season with creole seasoning, salt, and pepper and cook until shrimp turns pink. Remove shrimp from skillet.
7. Add flour to the skillet with grease to make a roux and stir constantly with a wooden spoon, until flour is cooked off and the roux has browned.
8. Stir in the remaining 1c of chicken stock and stir, until gravy has thickened. Once the gravy has thickened, add chopped scallions.
9. For serving, add cheese grits to a serving bowl and add some shrimp, chopped bacon pieces, and some of the gravy. Makes 4 servings. Enjoy!

Recipe:
Vegetable oil, for frying
1.5-3lbs chicken wings
1/4c cornstarch
2tsp onion powder
2tsp garlic powder
Kosher salt
Freshly ground black pepper

1. Heat oil to 365 degrees Fahrenheit.
2. Dry chicken wings with a paper towel.
3. Season chicken wings with onion powder, garlic powder, salt, pepper, and coat with cornstarch.
4. Fry wings in batches for 10-12 minutes. Serves 4 people. Enjoy!

Recipe:
1c dark chocolate chips
3/4c softened unsalted butter, plus more for greasing the pan
1 1/2c granulated sugar
3 eggs
2 tsp vanilla extract
1/2 tsp kosher salt
1/4 tsp baking powder
1c all purpose flour

1. Melt the butter, and chocolate in a large liquid measuring cup in a microwave on high for 2 minutes, giving it a stir every 30 seconds until butter is melted and the mixture is smooth.
2. In a separate bowl whisk together eggs, sugar, and vanilla until the mixture is thick and lightened in color.
3. Stir the chocolate mixture into the egg mixture.
4. In a separate bowl stir together flour, salt, and baking powder. With a rubber spatula, fold the flour into the chocolate mixture.
5. Grease a 9x13in baking dish with butter. Pour the batter into the baking dish.
6. Bake in the oven at 350 degrees Fahrenheit for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Let brownies cool for 10 minutes. Enjoy!

Recipe:
2 racks pork baby back ribs
Ludwig’s Special Blend Spices (recipe follows)
“Montgomery Inn BBQ Sauce”
3/4c apple juice
Ludwig’s Special Blend Spices Recipe:
1tbsp Paprika
1tbsp Seasoned salt
1tbsp Kosher salt
2tsp onion powder
2tsp garlic powder
1tsp freshly ground black pepper

1. Line a cookie sheet with aluminum foil. Place ribs onto the cookie sheet, membrane side down.
2. Season ribs with Ludwig’s Special Blend Spices. Pour apple juice over the ribs.
3. Cover the ribs with aluminum foil.
4. Bake in the oven at 275 degrees Fahrenheit for 3 hours.
5. Once ribs come out of the oven brush the side of the ribs that is facing up with BBQ sauce
5. On a charcoal grill, cook each side of the ribs until charred. Enjoy!