Author: Debbi Covington

At a recent catering event, one of my servers came back in the staging area and told me, “There’s a lady out there who was asking for you. She said she taught you everything you know about cooking.” My immediate response was, “€œDoes she have red hair?” “€œYes,” was the answer. I knew she was talking about Betty Waskiewicz.

I’m a big fan of Taco Tuesdays. A few of our local restaurants offer taco specials every week with all kinds of delightful fillings. My husband, Vince, tends to go the more traditional route with ground beef, shredded lettuce and cheese. I love fish tacos topped with fresh pico de gallo and guacamole. This week, I decided to take it up a notch with cubes of slow-cooked pork tenderloin seasoned with cumin, oregano and a pinch of ground cinnamon. Pork Carnitas are delicious and easy to prepare. Who doesn’t love a good crock pot recipe? Corn and Black Bean Salad, Cilantro-Lime Rice and Fiesta Pudding and maybe a glass of sangria will make your Tex-Mex meal complete. Ole!

When I remember Susan Shaffer, her very southern accent is the first thing that comes to mind. It always makes me smile. Twangy drawls were one of the things that Susan and I had in common.

Calling all pampered palates! Are you interested in creating a Gourmet Society? Gourmet supper clubs can be a lot of fun. They unite groups of people who share a passion for preparing and eating fine food. In some cases the group cooks the entire meal in the home of one of its members. Other clubs ask members to bring the dishes ready to be served. Invite friends who share similar food interests and skill levels to join the club.

Carolina Gentleman’s Breakfast Casserole Good hearty casserole – men love it! Use mild pork sausage for a tamer-flavored casserole; try hot pork sausage to pump up the flavor.

Easter, which celebrates Jesus Christ’s resurrection from the dead, is Christianity’s most important holiday. Lately I’ve found myself reminiscing about the church that I grew up in, the churches that I’ve worked for, and Easters past. Recollections of Easter dresses, little white gloves, Easter bonnets and palm frond crosses quickly come to mind.

It’s a real treat for me to find recipes that don’t completely wreck my kitchen. Dirty dishes seem to follow me everywhere I go. I guess it’s one of the hazards of my chosen profession. Both of the recipes this week are super delicious and super easy. Best of all, they both only use a very few dishes. Happy Cooking!

“May the leprechauns be near you, to spread luck along your way. And, may all the Irish angels smile upon you St. Patrick’s Day.” Corned beef is a long-standing American St. Patrick’s Day tradition. In Ireland, the St. Patrick’s Day meal would most likely be ham and cabbage. Corned beef is a beef brisket or round roast cured in brine which leaves the beef bright red and flavorful.

Mardi Gras is often called Fat Tuesday! It’s the last night of eating rich and fatty foods before the ritual fasting of the Lenten season, which begins the next day on Ash Wednesday. This week’s recipes are perfect for a Mardi Gras themed dinner party. You’ll just need to add a green salad, a really special wine and a mask or two. A Mardi Gras mask is an essential item.

Roll out the red carpet! The 11th annual Beaufort International Film Festival will soon be in full swing with filmmakers, directors, screen writers, movie stars and lots of film-loving fans. Food has always been a key ingredient on the big screen. The recipes this week celebrate filmmaker Julie Dash’s critically acclaimed movie, Daughters of the Dust, and feature Gullah-Geechee inspired dishes from our own South Carolina sea islands.