Found 22 blog entries tagged as cooking.

Ono Island BBQ Chicken Nachos Recipe


Ono Island Chicken Nachos Recipe

When I need something that feels coastal, comforting, and genuinely easy to serve, I make BBQ chicken nachos. It is the kind of tray you can set out while friends are swapping stories, or while you are resetting a space before guests arrive. Around Ono Island and Orange Beach, the best recipes are the ones that keep you out of the kitchen and in the conversation.

Nachos are the rare dish that tastes like a celebration, even on an ordinary night.

Meredith Folger Amon

Why this recipe works on the Gulf Coast

  • Fast, shareable, and forgiving: You can scale it up or down without stress.
  • Heat stays balanced: The BBQ sweetness and lime keep everything bright, not heavy.
  • Built…

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MY GO-TO TORTILLA ESPAÑOLA (SPANISH POTATO OMELET)

Tortilla Española was my go-to when I lived and traveled throughout Spain for a year. I ate it in tiny cafés with espresso, packed it for train rides, and grabbed wedges of it at the counter when I needed something simple and satisfying. I still love it for the same reasons. It travels well, it’s filling without being heavy, and it’s just as good warm as it is at room temperature.

This is one of those rare recipes that feels humble and special at the same time.

Why I love it for Gulf Coast entertaining

  • You can make it ahead and serve it at room temperature.
  • It slices cleanly for a snack board or casual gathering.
  • It’s budget-friendly and uses pantry basics.
    • …

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ONO ISLAND FRIED OYSTERS IN THE SHELL WITH MAQUE CHOUX AND TOMATO JAM

Ono Island Some recipes feel like they belong on the Gulf. This is one of them: a crisp fried oyster, served inside its own shell, perched on a little spoon of creamy maque choux (that classic Louisiana corn dish), finished with a dab of tomato jam. It is salty, sweet, smoky, and bright in the same bite.

When a dish is served in the shell, it feels like a small ceremony. Coastal, intentional, and quietly impressive.

Meredith Folger Amon

If you have heard someone say "mochchoo," they are usually talking about maque choux, commonly pronounced "mock shoe" and made with corn plus the Cajun trinity (onion, bell pepper, and celery).…

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Commander’s Palace Inspired Tomato Marmalade for Fish on the Gulf Coast

Commanders Palace Inspired Tomato Marmalade Recipe

This one is my nod to that old-school New Orleans feeling, where something humble becomes luminous with the right balance of sweet, tangy, and just a whisper of heat. I’m calling it “Commander’s Palace inspired” because the goal is the same: polished flavor, bright acidity, and that glossy finish that makes a simple fish filet feel like it belongs under white tablecloths.

“The magic is the balance.” When the sweetness, acid, and spice land in the same place, the fish tastes cleaner, richer, and more Gulf Coast.

Ingredients

  • 2 pounds ripe tomatoes, peeled if you want it extra silky, then diced
  • 1 cup sweet onion, very finely diced
  • 3/4 cup…

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New Orleans–Inspired Banana Cream Pie (with Praline Crunch)


Silky banana pastry cream, a buttery crust, and a pecan-praline crunch that feels right at home in New Orleans.

“This one tastes like a banana pudding and a praline had a perfect Gulf South dinner party.”

Makes: 1 (9-inch) pie (8–10 slices)
Time: about 45 minutes active, plus chilling

What makes it “New Orleans–inspired”

  • Pecan praline crunch (sweet, buttery, slightly toasty)
  • Brown sugar + touch of rum in the custard for warmth and depth
  • Optional chicory-coffee note for that Café du Monde neighborhood vibe

Ingredients

Crust (choose one)

  • Option A: 1 baked 9-inch pie shell (homemade or store-bought)
  • Option B: 1 (9-inch) vanilla wafer…

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Barbeque Shrimp, Ono Island Style


When I say “barbeque shrimp,” I’m talking about that classic Gulf Coast pan of buttery, peppery, garlicky shrimp that has nothing to do with a grill and everything to do with good bread and a big napkin. This is the kind of dish I make when I want something bold and comforting, the kind of flavor that belongs in a kitchen a few minutes from the water.

“Keep the shells on, keep the heat gentle, and let the sauce turn into a glossy, peppery butter bath.”

Ingredients (Serves 2–3)

  • 1 1/2 lb large Gulf shrimp, shell-on (heads off is fine), rinsed and patted dry
  • 8 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 5–6 cloves garlic, finely minced
  • 2 tbsp Worcestershire sauce
  • 1…

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A Gulf Coast Lobster Recipe, Plus How to Pick the Best Live Lobster: A Local Guide

By Meredith Folger Amon, Licensed In Alabama and Florida

If you have ever stood at a seafood tank wondering which lobster to choose, you are not alone. I keep this guide simple, practical, and coastal. Then I share my go-to Gulf Coast lobster recipe that is designed for entertaining, the kind of meal that fits right in after a day touring homes in Orange Beach or a sunset drive through Ono Island.

 

The best lobster is not the biggest lobster. It is the liveliest lobster with a hard shell, a clean ocean scent, and a calm, sturdy feel in your hands.

Meredith Folger Amon Quick Jump
How to Pick the Best Live Lobster
How to Store Live Lobster…

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GARLIC & OLIVE OIL PASTA WITH PARMIGIANO-REGGIANO

By Meredith Folger Amon, Licensed In Alabama and Florida This is my go-to “simple but soulful” pasta when I want something comforting, fast, and quietly elegant. It’s the kind of meal that feels right after a long day of showings and sunset drives, and it pairs beautifully with a crisp salad or a little warm bread to mop up the garlicky olive oil.

“The secret is letting the garlic turn sweet, not brown, and using the pasta water like it’s the sauce.”

Ingredients (Serves 2)

  • 8 oz pasta (spaghetti, linguine, or bucatini)
  • 1/3 cup extra-virgin olive oil
  • 4–6 cloves garlic, thinly sliced
  • 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
  • Salt
  • Freshly…

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Gulf Coast Crab-Stuffed Flounder

Gulf Coast Crab-Stuffed Flounder Recipe

A classic Gulf Coast crab-stuffed flounder with buttery lemon flavor, tender baked fish, and a rich crab filling. Includes shopping tips, make-ahead notes, and wine pairings.

When I want a dinner that feels unmistakably coastal, I come back to crab-stuffed flounder. It’s one of those Gulf Coast plates that yields timeless elegance without trying too hard: delicate fish, sweet crab, and that warm, buttery lemon finish that makes the whole kitchen smell like a marina breeze mixed with something a little more refined.

“If it tastes like the Gulf and the butter doesn’t bully the crab, you nailed it.”

— A neighbor’s rule of thumb I keep on repeat

Why this recipe works on the Gulf Coast

Flounder…

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Gulf Coast Sheepshead With Lemon-Caper Butter | Orange Beach, Alabama Recipe


Gulf Coast Sheepshead With Lemon-Caper Butter: Seasonal Cooking From Orange Beach, Alabama



Sheepshead Fish Recipe Gulf Coast Lemon Caper Butter

On the inshore waters of Orange Beach, Alabama, sheepshead might just be one of the most misunderstood fish we catch. Around the docks and cleaning tables, I have heard it all. I have listened to people say, “They are so hard to clean that they cannot be worth it,” and then in the next breath someone else whispers, “Sheepshead is one of the best-tasting fish in the Gulf if you take the time to do it right.”

Recently, a neighbor pulled into the drive after fishing the bridges and pilings near Perdido Pass. He walked up with a small cooler and said, “We did a little…

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