fbpx vie magazine subscribe button

Southern Comfort

Recipes with Good Taste

It wouldn’t be a Culinary Issue without some mouthwatering dishes for our readers to try at home! We’ve partnered with some of the American South’s best chefs to bring you an inspired salad, two delectable entrées, and refreshing libations. Now we’re cooking!

Barbecued Head-On Shrimp

By Chef David Bishop, Bud & Alley’s Waterfront Restaurant
Seaside, Florida

On the Southern coast along the Gulf of Mexico, shrimp is pretty much king. This barbecued take on it will add spice to any meal.
Serves one.


1 tablespoon all-purpose seasoning, such as Everglades seasoning
1 tablespoon cayenne pepper
1 tablespoon celery salt
1 tablespoon vegetable oil
1/4 cup sliced andouille sausage
6 large shrimp, peeled, head and tail left on
2 cloves garlic, sliced
1 sprig fresh rosemary
1 cup white wine
3 ounces unsalted butter, cut into small pieces
Grilled bread* for serving


Barbecue seasoning

Mix the all-purpose seasoning, cayenne pepper, and celery salt in an airtight container.


Heat a large skillet over medium-high heat. Add the vegetable oil, sausage, and shrimp. Cook for one minute, and then turn the shrimp over and continue cooking. Add the garlic and rosemary sprig and cook for another minute. Pour in the wine to deglaze, and then add the butter and a half teaspoon of the barbecue seasoning. Reduce the heat to medium and swirl the pan to incorporate the butter. Taste and add a half teaspoon more of the seasoning, if needed. (Reserve the remaining seasoning in an airtight container for another use.)

Transfer the shrimp and sausage to a serving bowl and garnish with a slice of grilled Tuscan-style bread. *Bud & Alley’s proudly serves naturally leavened artisanal sourdough bread from Black Bear Bread Co.

Mediterranean Mule from Emeril’s Coastal Italian in Miramar Beach, Florida

Mediterranean Mule

By Emeril’s Coastal Italian
Miramar Beach, Florida

Emeril’s Coastal Italian combines the rich and diverse tradition of Italian cuisine with the bountiful variety of local fresh ingredients, and its cocktail menu is no exception.
Serves one.


2 ounces Figenza Mediterranean Fig Flavored Vodka (or any fig vodka)
1 ounce simple syrup
1/2 ounce each lemon and lime juice
2 raspberries
4–5 mint leaves
Fever Tree Ginger Beer
Fig slice for garnish (optional)


Muddle the raspberries, mint, and simple syrup in a shaker, and then add fig vodka, juices, and ice. Shake and pour (don’t strain) into a copper mug. Top with more ice and ginger beer. Garnish with mint top and a fig slice (if in season).

Roasted Beet Salad with Orange Vinaigrette from Café Thirty-A in Santa Rosa Beach, Florida

Roasted Beet Salad with Orange Vinaigrette

By Café Thirty-A
Santa Rosa Beach, Florida

Leave the traditional salad ingredients behind and get the party started with this delicious and colorful starter.
Serves eight.


2 1/2 cups pecans
3/4 cup bourbon or rum
1/2 cup sugar
1/4 cup brown sugar
3 ounces honey
8 whole fresh beets
3 sprigs fresh rosemary
2–3 ounces fresh ginger
1 cup red wine vinegar
3 1/2 cups water
1 1/2 cups sugar
4 ounces blood orange puree
1 ounce lemon juice
1 1/2 cups Dijon mustard
2 cups olive oil
1 head napa cabbage, julienned
1 head radicchio, julienned
Crumbled blue cheese to taste
Salt and pepper to taste


Candied pecans

Place bourbon (or rum), 1/2 cup sugar, 1/4 cup brown sugar, and 1 ounce of honey into a saucepan. Burn off alcohol and dissolve sugars until clear. Toss 2 cups of pecans in liquid. Spread pecans onto a sheet pan and roast in the oven at 350 degrees for 10 to 15 minutes.


Place beets, rosemary, ginger, red wine vinegar, 2 cups of water, and 1 1/2 cups sugar in a roasting pan. Cover and place in 350-degree oven for 1 1/2 to 2 hours. Drain beets, set aside to cool, and then peel.

Blood orange vinaigrette

Place blood orange puree, 1 1/2 cups of water, lemon juice, Dijon mustard, and 2 ounces honey in a blender. Add salt and pepper to taste and puree. Slowly add 2 cups olive oil until well blended.


Toss napa cabbage, radicchio, crumbled blue cheese, and 1/2 cup pecans together with enough blood orange vinaigrette to lightly dress the greens.

Assemble the salad by placing a mound of slaw on each plate. Top with sliced beets and garnish with a little more crumbled blue cheese, pecans, and blood orange vinaigrette.

Grilled Milk-Fed Veal Chop with Roasted Brussels Sprouts and Pancetta by Chef Derek Langford from Firefly in Panama City Beach, Florida

Grilled Milk-Fed Veal Chop with Roasted Brussels Sprouts and Pancetta

By Chef Derek Langford, Firefly
Panama City Beach, Florida

The traditional chop concept gets a twist with this tender and succulent veal chop recipe.
Serves two.


4 double-cut milk-fed veal chops
2 pounds brussels sprouts, bottom ends trimmed and cut in half
Pecan halves
1 lemon, juiced
1 teaspoon olive oil
1/4 pound pancetta, cut into lardons
Salt and pepper
Winter or summer truffles
Veal demi-glace or au jus
2 cups red wine
2 tablespoons butter
1 tablespoon red wine vinegar



Season the veal chops with salt and pepper the night before to impart more flavor to the meat. On the day you cook them, fire up the grill to medium-high heat. Grill chops for about four minutes on each side for medium rare.

Brussels sprouts

In a sauté pan over medium heat, add your olive oil. Let the oil get hot but not to the smoking point. Add the pancetta and render it until crispy. Remove the pancetta from the pan and drain half the fat out of the pan. Add the brussels sprouts and pecans to the pan and place in a 350-degree oven to cook until tender. Finish with lemon juice and add the pancetta back to the pan. Toss with salt and pepper to taste.

Veal demi-glace

Use fresh veal stock if you can; if not, use your favorite veal demi base. Add the red wine and reduce by half, and finish it with a touch of red wine vinegar and butter.

To plate, place an even amount of brussels sprouts on each plate and place two veal chops on top. Brush the demi sauce on each veal chop. With a mandolin, shave the truffles thinly over the veal and serve.

— V —

Read Responsibly

December 2023, Holiday Issue, Christmas, VIE Magazine, Lisa Burwell, Cover, Gift Guide, Holidays
Marisol Gullo, Not Too Shabby, Home, Decor, Interior Design, Santa Rosa Beach, Churchill Oaks
VIE Magazine September 2023 Jay Mercado
VIE Magazine - The Art & Design Issue November 2021
VIE Magazine January 2021 Special Commemorative Edition
VIE Magazine September 2020 Wanderlust Issue, Fancy Camps, The Idea Boutique
VIE Magazine August 2020 Art & Culture Issue, Nathan Alan Yoakum Art
VIE Magazine - Architecture & Design Issue - July 2020
VIE Magazine - Decor and Home Issue - June 2020
VIE Magazine May 2020 Entertainment Issue, Leslie Odom Jr
VIE Magazine - April 2020 Culinary Issue
VIE Magazine March 2020 The Fashion Edit, VONDOM, Alys Beach Fl, Digital Graffiti, Tres Chic, isidro dunbar Modern Interiors, Digital Graffiti Festival
VIE Magazine February 2020 Health & Beauty Issue
VIE Magazine - Travel Issue - January 2020 - Tanzania Safari Cover
VIE Magazine - Women's Issue - December 2019 - Tina Brown Cover
VIE NOV19 Goodness Issue
VIE Magazine, September 2019 Art & Culture Issue, Paul Hanninen
VIE Magazine - August 2019 - The Architecture and Design Issue
VIE Magazine - July 2019 - The Artist Issue
VIE Magazine - June 2019 - Fashion Edit
VIE Magazine - May 2019 - Culinary Issue
VIE Magazine - April 2019 - The Health & Wellness Issue
VIE Magazine - Special Entertainment Edition - March 2019
VIE Magazine February 2019 Luxury Homes & Technology Issue with Robbie Antonio of Revolution Precrafted
VIE Magazine - January 2019 - Southern Sophisticate Issue Cover
VIE Magazine - Special Anniversary Travel Edition - December 2018
VIE Magazine - The Goodness Issue - November 2018
VIE Magazine - The Art & Culture Issue - October 2018
VIE Magazine - Home & Garden Issue - September 2018
VIE Magazine - August 2018 Animal Issue
VIE Magazine - July 2018 Architecture & Design Issue - Subscribe to the magazine!
VIE Magazine - June 2018 Travel & Tech Issue
VIE Magazine - May 2018 Couture Issue
VIE Magazine - The Culinary Issue - April 2018 Cover - Chef James Briscione and Brooke Parkhurst
VIE Magazine - The Entertainers Issue - March 2018
VIE Magazine - February 2018 Destination Travel Issue
VIE Magazine - January 2018 Health & Beauty Issue
VIE Magazine, The Sophisticate Issue, December 2017
VIE Magazine - November 2017 Art & Culture Issue
VIE Magazine - October 2017 Home & Garden Issue
VIE Magazine | September 2017 | The Stories and Storytellers Issue
VIE Magazine - The Adventure Issue - August 2017
VIE Magazine - July 2017 - Art & Artist Issue
VIE Magazine - The Voyager Issue - June 2017
VIE magazine 2017 March-April Cover South Walton Fashion Week
VIE Magazine - January/February 2017 - The Health & Beauty Issue
VIE Magazine - Nov/Dec 2016 The Sophisticate Issue
christian siriano vie magazine september october 2016 vie magazine
the modern minimalist issue
the culinary and couture issue march april 2016 vie magazine
the voyager issue alys beach vie magazine january february 2016
cultural issue vie magazine november december 2015
home and garden issue vie magazine september october 2015
the art and style issue vie magazine july august 2015
the wedding issue 2015 May June vie magazine
the food and fashion issue vie magazine march april 2015
the travel issue vie magazine january february 2015
the music issue vie magazine 2014 november december
The Animal Issue vie magazine september october 2014
the home and garden issue vie magazine july august 2014
the wedding issue vie magazine may june 2014
emeril lagasse food and fashion vie magazine
the men's issue january february 2014
the music issue november december 2013 vie magazine
the home and garden issue 2013 october september
the wedding issue vie magazine july august 2013
the artist issue may june 2013 vie magazine
the food and fashion issue march april 2013
the men's issue january february 2013 vie magazine
The Holiday Issue
the love issue july august 2012
the all american summer may june 2012
the entertainment issue march april 2012
the fashion issue vie magazine winter 2011
the home and garden issue vie magazine fall 2011
the anniversary edition vie magazine summer 2011
the wedding issue vie magazine spring 2011
vie magazine the holiday issue 2010 Dec
vintage swimsuits vie magazine 2010 Fall
judith march designer vie magazine summer 2010
wedding giveaway vie magazine spring 2010
holiday gift guide vie magazine winter 2009
emarketing explosion vie magazine fall 2009
tribute to mother's day vie magazine summer 2009
james and robert redford vie magazine spring 2009
zz top vie magazine fall winter 2008
project dreams vie magazine new york fashion week
Sign-up for VIEmail

Sign up for VIEmail