He shared these three favorites on "The Early Show":
Red Grits & Shrimp
1 red onion, finely chopped
4 garlic cloves, minced
1 teaspoon paprika powder
1 teaspoon chili powder
1/2 cup olive oil
1 tablespoon unsalted butter
1 cup grits
1 bay leaf
1 cup canned crushed tomatoes
1 cup corn
1/4 grated Parmesan cheese
1/2 cup white wine
3 cups water
Juice from 2 lemons
12 U-12 shrimp, peeled & de-veined
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
Salt & pepper, to taste
8 cherry tomatoes, halved
1. Add onion, garlic, half the dry spices, butter and half the olive oil in a pan. Add the grits and bay leaf, sauté for 30 seconds. Add canned tomato. Add corn. Add half the white wine, water, and Parmesan cheese. Let simmer for 25 minutes.
2. In a bowl, add half the lemon juice, a tablespoon of the olive oil, remaining spices and shrimp. Let sit for 15 minutes.
3. In a pan, sauté the shrimp and remaining garlic on high heat for 3 minutes. Toss in remaining lemon juice, remaining white wine, chopped parsley and chopped cilantro. Season with salt and pepper, to taste. Add cherry tomatoes and serve.
Oyster Po' Boy
4 bacon slices
12 small oysters, such as kumumoto
Juice of 1 lemon
1/2 tablespoon chopped cilantro
1 garlic clove, chopped
1 tablespoon soy sauce
8 drops Tabasco
1/4 cup cornstarch
2 tablespoons all-purpose flour
2 teaspoons chili powder
1/2 teaspoon salt
2 teaspoons freshly ground pepper
2 cups canola oil
8 brioche slices
1 ripe avocado
1 tomatoes, thinly sliced
4 iceberg lettuce leaves
1 lime, cut into quarters
1. Heat a medium sauté pan over medium heat. Add the bacon and fry until crispy. Remove from heat and transfer to paper towels to drain excess oil.
2. Rinse the oysters under cold water, then shuck them by inserting an oyster knife or other short blade into the narrow hinged end and twisting until the shell pops open. Cut the muscle that attaches the oyster to the top of the shell. Place the oysters in a bowl with the lemon juice, cilantro, garlic, soy sauce and Tabasco and toss to combine. Cover the bowl with plastic wrap and refrigerate for 10 minutes. Remove from liquid and pat dry.
3. Combine the cornstarch, flour, chili powder, salt and black pepper in a zipper-lock plastic bag. Add the oysters, one at a time, and shake to coat well. Transfer to a sheet of waxed paper and repeat with the remaining oysters.
4. Heat the canola oil in a deep pot to 340°F. Add the oysters, working in batches if necessary, and fry until golden, about 1 1/2 minutes. Remove the oysters from the oil with a slotted spoon, and transfer to paper towels to drain excess oil. Season with salt and pepper
5. Toast the brioche. Mash the avocado with a fork until smooth. Spread the avocado on 4 of the bread slices. Top each piece with a tomato slice, 3 oysters, 1 lettuce leaf and 1 slice of bacon (broken in half). Top with a piece of toasted bread and cut in half. Serve with a lime wedge.
Peach Pudding with Buttermilk Ice Cream
1/3 cup granulated sugar
11/2 teaspoons cornstarch
1/2-inch piece ginger, peeled and finely chopped
11/2 cups fresh raspberries
2 cups white peach, pitted and cubed
Zest of 1 lemon
1/2 vanilla bean
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter at room temperature
1/2 cup packed light brown sugar
1 large egg at room temperature
1/2 cup sour cream at room temperature
1. Preheat the oven to 400°F. Butter an 8-inch square baking dish. Set aside.
2. Bring the sugar, cornstarch, ginger, and 1/4 cup water to a boil in a large saucepan over medium heat. Add the raspberries, peach, and lemon zest. With a sharp knife, slice the vanilla bean lengthwise, then use the back of the knife to scrape the seeds into the pan. Add the vanilla bean. Reduce the heat to a simmer and cook until the raspberries and peach start to release their liquid and break down slightly, about 2 minutes. Remove and discard the vanilla bean. Remove from the heat.
3. Sift together the fl our, baking powder, and salt. Set aside.
4. In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and brown sugar until light and fluffy, about 2 minutes. Add the egg and mix to combine. With the mixer turned to low, add the flour mixture and sour cream, alternating between the two. Mix until completely combined. Fold in half of the peach-and-raspberries mixture. Pour into the prepared baking dish and top with the remaining peach-and-raspberries mixture.
5. Bake for about 30 minutes, or until the pudding pulls away from the sides of the pan and the surface is golden. Remove from the oven and let rest for 10 minutes before serving. To serve, cut into 12 pieces.
Buttermilk Ice Cream
1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1 cup cold buttermilk
1. Bring whipping cream to simmer in heavy medium saucepan.
2. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil).
3. Strain into bowl. Stir in 1 cup cold buttermilk.
4. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer's instructions. (Can be prepared up to 5 days ahead. Freeze in covered container.)