Reposado Tequila

Mini Bourbon Pecan Pies

Mini Sweet Potato Pies

Hush Puppies

Coleslaw

Fried Okra

JoJo Fries

BBQ Baked Beans (No Meat)

Green Bean (No Meat)

Geechee Red Rice w/ Sausage & Bacon

Collard Greens w/ Smoked Turkey

Southern Mac and Cheese

Blackeye Pea Salad

Candied Yams

LOUISIANA BLACKENED FISH

MISSISSIPPI FRIED FISH

2 Pcs with 1 side meal

2 Pcs with 2 sides meal

Alabama Fried Chicken is our signature fried chicken

FRIED CHICKEN

CHICKEN AND SAUSAGE GUMBO

Razz Wheat

Garage Beer Lime

Modelo Especial

Seventh Son X Budd Dairy

Chill a champagne flute or coupe in the freezer for at least 10 minutes or fill with ice water while you make the cocktail. If using a twist, cut a thin strip of lime or lemon peel and set aside.

Prepare glass

Add 1.5 oz reposado tequila, 0.5 oz fresh lime juice, and 0.25 oz simple syrup into a cocktail shaker. If you like a hint of aromatics, add 1 dash of Angostura bitters.

Combine base ingredients

Fill the shaker with ice (about 6 cubes), secure the lid, and shake vigorously for 8–12 seconds until well chilled.

Shake

Discard ice from the chilled flute or coupe. Double-strain the shaken mixture into the glass to remove ice shards and any pulp.

Strain

Gently top the tequila mixture with about 3.5 oz (100–105 ml) chilled Champagne or dry sparkling wine. Pour slowly down the side of the glass to preserve bubbles and avoid excessive foam.

Top with Champagne

Express the citrus twist over the drink to release oils, rim the glass with it if desired, then drop it in as a garnish. Serve immediately while the Champagne is lively.

Garnish & Serve

Champagne flute or coupe, chilled

Lime twist or lemon twist (optional)

Reposado tequila

Fresh lime juice

Simple syrup (1:1 sugar to water)

Quality chilled Champagne or dry sparkling wine

Angostura bitters (optional)

Ice (for shaking)

In a medium bowl whisk together 1.25 cups all-purpose flour, 1/4 tsp salt, and 1 tsp granulated sugar. Add 6 tablespoons cold cubed unsalted butter. Use a pastry cutter or your fingertips to cut the butter into the dry ingredients until mixture resembles coarse crumbs with some pea-size pieces remaining.

Make dough

Sprinkle 3 tablespoons ice water evenly over the flour-butter mixture, tossing gently with a fork after each addition until the dough just comes together when pressed (do not overwork). Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes while you prepare the filling.

Add water and chill

Preheat oven to 350°F (175°C). Lightly flour a work surface and roll the chilled dough to about 1/8" (3 mm) thickness. Using a 3 1/2–4 inch round cutter (or a cup), cut 6 rounds. Gently press each round into a standard muffin tin or into six 3-inch tartlet pans, letting excess hang over if needed; trim or flute edges for a neat rim. Prick bottoms lightly with a fork to prevent large bubbles.

Roll and shape

For a slightly crisper crust, line each shell with a small square of parchment and fill with pie weights or dried beans. Bake shells for 8 minutes, remove weights and parchment, then bake 3–4 minutes more until just set but not browned. If you prefer a softer finished crust, skip blind baking and bake filled shells as directed below (an extra 2–4 minutes may be needed).

Blind bake (optional)

In a medium bowl whisk the egg until blended. Add 1/2 cup light corn syrup, 1/3 cup packed brown sugar, 1 tablespoon melted butter, 1 tablespoon bourbon, 1/2 tsp vanilla extract, and 1/8 tsp kosher salt. Whisk until smooth and sugar is mostly dissolved.

Prepare filling

Place about 2 tablespoons of coarsely chopped pecans into each prepared crust (reserve a few for top garnish). Pour or spoon the filling mixture evenly over the pecans — each tartlet will take roughly 2 to 3 tablespoons of filling. Gently tap the pan on the counter to level the filling and remove any air pockets.

Assemble pies

Bake tartlets in the preheated 350°F (175°C) oven for 18–22 minutes, or until the filling is set but still has a slight jiggle in the center and the tops are bubbling and golden. If you did not blind bake, watch that the crust edges do not over-brown; shield with foil if necessary during the last 5 minutes.

Bake

Remove the tartlets from the oven and let them cool in the pan on a wire rack for about 30 minutes. The filling will finish setting as they cool. After 30 minutes, run a thin knife around edges and transfer to a rack to cool completely (or serve warm).

Cool

Top each mini pie with a dollop of whipped cream or a small scoop of vanilla ice cream just before serving. Sprinkle with sliced toasted pecans and dust lightly with powdered sugar if desired. Store leftover mini pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days; reheat briefly in a warm oven before serving to refresh the crust.

All-purpose flour

Salt

Granulated sugar

Unsalted butter, cold, cubed

Ice water

Pecans, coarsely chopped

Large egg

Light corn syrup

Brown sugar, packed (light or dark)

Unsalted butter, melted

Bourbon

Vanilla extract

Kosher salt

Whipped cream or vanilla ice cream

Sliced toasted pecans

Powdered sugar

In a large bowl, whisk together 1.75 cups all-purpose flour, 1 teaspoon granulated sugar, and 1/2 teaspoon salt. Add 1/2 cup cold cubed unsalted butter and 1/4 cup cold vegetable shortening. Using a pastry cutter or two forks, cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Sprinkle 4 tablespoons ice water over the mixture, plus 1 teaspoon vinegar if using, 1 tablespoon at a time. Gently toss with a fork until the dough just comes together when pressed — do not overwork. If dough is dry, add up to 1 more tablespoon ice water.

Add liquid

Turn the dough onto a lightly floured surface, form into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes. When chilled, divide dough into 12 equal pieces (for 12 mini pies). On a lightly floured surface, roll each piece into a 3.5–4 inch round about 1/8 inch thick, or press into mini tart pans or a standard 12-cup muffin tin (see note).

Chill and roll

Gently press each round into prepared mini tart pans or muffin wells, ensuring edges are even. Trim excess dough. If using muffin tin, press to form shallow shells about 1/2 inch deep. Chill formed shells in the refrigerator while you prepare filling, 10–15 minutes.

Form shells

Preheat oven to 375°F (190°C). If you prefer a crisper bottom, line each shell with a small piece of parchment and fill with pie weights or dried beans. Bake shells 8–10 minutes until the edges just begin to color. Remove weights and parchment and return shells to oven 2–3 minutes more. If you skip blind-bake, increase final bake time by a few minutes.

Blind-bake (optional for crisp bottom)

If you haven't already cooked the sweet potato: pierce 1 large sweet potato and bake at 400°F (200°C) for 45–60 minutes until very tender, or microwave on high (pierced, wrapped in a damp paper towel) 6–10 minutes until soft. Cool slightly, peel, and mash until very smooth. Measure 2 cups mashed sweet potato.

Prepare sweet potato

In a medium bowl, combine 2 cups mashed sweet potato, 3/4 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 large egg, 1/2 cup evaporated milk, 2 tablespoons melted butter, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/4 teaspoon salt. Use a whisk or electric mixer on low to blend until smooth and glossy. Scrape down sides to ensure even mixing.

Mix filling

Reduce oven temperature to 350°F (175°C) if you blind-baked the crusts; otherwise preheat to 350°F. Spoon the filling into the chilled or pre-baked mini crusts, filling each shell about 3/4 full (approximately 2 tablespoons filling per tart depending on shell size). Smooth tops with the back of a spoon.

Fill shells

Bake the mini pies at 350°F (175°C) for 18–25 minutes, or until filling is set around the edges and slightly jiggly in the center (it will firm as it cools). If your crust was not pre-baked, watch the bottoms to ensure they are cooked through; you may need an additional 3–5 minutes.

Remove pies from oven and let cool on a wire rack for at least 30 minutes to finish setting. Run a small knife around edges to loosen if using tart pans, then transfer to a cooling rack. Serve warm or at room temperature.

Top each mini sweet potato pie with a dollop (about 1 tablespoon) of whipped cream and a sprinkle of chopped toasted pecans. Lightly dust with a pinch of ground cinnamon. Serve immediately. Leftovers can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving or warm briefly in a low oven.

all-purpose flour

granulated sugar

salt

unsalted butter (cold, cubed)

vegetable shortening (cold)

ice water

white vinegar or lemon juice (optional)

cooked, mashed sweet potato (peeled before cooking)

light brown sugar (packed)

large egg

evaporated milk

unsalted butter (melted)

vanilla extract

ground cinnamon

ground ginger

ground nutmeg

whipped cream or whipped topping

toasted pecans (chopped)

ground cinnamon (for dusting)

In a medium bowl whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until uniform and free of lumps.

Prepare dry ingredients

In a separate small bowl whisk the buttermilk and the large egg until combined, then whisk in the melted butter.

Combine wet ingredients

Add the wet mixture to the dry mixture and stir with a spatula or wooden spoon until just combined. Do not overmix; batter should be thick but spoonable. Fold in the finely chopped yellow onion, chopped scallion (if using), ground black pepper, and cayenne pepper (if using). If the batter seems excessively stiff, add up to 1–2 tablespoons additional buttermilk to reach a thick dropping consistency.

Cover the bowl and refrigerate for 15–30 minutes to let the cornmeal hydrate; this improves texture and reduces gritty mouthfeel.

Pour 2 cups neutral oil into a deep, heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise steadily without browning instantly.

Heat the oil

Using two spoons or a small cookie scoop (about 1 tablespoon size) form batter into small mounds. Keep batter chilled until ready to fry to prevent spreading. Work in batches to avoid crowding: fry 8–10 hush puppies at a time depending on pan size.

Portion batter

Carefully slip the batter mounds into the hot oil. Fry, turning occasionally with a slotted spoon, until evenly golden brown and cooked through, about 2.5–4 minutes per batch depending on size. Aim to maintain oil temperature around 325–350°F (165–175°C); if it runs hot, reduce heat. Internal doneness: a hush puppy should be hollow-sounding when tapped and not doughy inside.

Fry until golden

Use a slotted spoon to transfer cooked hush puppies to a paper towel–lined baking sheet or plate to drain excess oil. Keep cooked batches in a warm oven (about 200°F / 95°C) on a rack if frying multiple batches to preserve crispness.

Drain

Serve hush puppies hot, with optional hot sauce, remoulade, or lemon wedges. They are traditional with fried fish, BBQ, or as an appetizer. Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to refresh crispness.

yellow cornmeal

baking powder

baking soda

fine salt

buttermilk

melted butter

finely chopped yellow onion

chopped scallion (green part only, optional)

ground black pepper

cayenne pepper (optional)

neutral oil (vegetable, canola, or peanut)

hot sauce or remoulade

lemon wedges

Remove any tough outer leaves from the cabbages. Quarter the green cabbage and red cabbage, core them, then slice very thinly across the grain to yield about 6 cups green cabbage and 2 cups red cabbage. Transfer to a large mixing bowl.

Prepare cabbage

Peel and grate the carrot (use the large holes of a box grater or a food processor) to get approximately 1 cup. Thinly slice 1 small red onion to yield about 1/4 cup. Add both to the bowl with cabbage.

Prepare carrot and onion

Chop fresh parsley and add 2 tablespoons to the bowl. Toss the vegetables lightly to combine and evenly distribute colors.

Add herbs

In a medium bowl or measuring cup, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon granulated sugar, 1/2 teaspoon celery seed, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon juice (if using). Whisk until the sugar dissolves and the dressing is smooth and slightly glossy.

Combine dressing ingredients

Taste the dressing and adjust: add a pinch more sugar if too tart, another 1/4 teaspoon salt if flat, or a little more vinegar for brightness. The dressing should be tangy-smooth and slightly sweet.

Adjust seasoning

Pour the dressing over the prepared slaw in the large bowl. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated. Mix gently to avoid bruising the cabbage.

Cover the bowl and refrigerate the coleslaw for at least 30 minutes, preferably 1 hour, to allow flavors to meld and the cabbage to soften slightly. If making ahead, the slaw can be kept for up to 24 hours; give it a final toss before serving and adjust seasoning if needed.

Serve chilled or at cool room temperature as a side for sandwiches, barbecue, or as a topping for tacos. Garnish with an extra sprinkle of parsley if desired.

green cabbage

red cabbage

carrot, grated

red onion, thinly sliced

fresh parsley, chopped

mayonnaise

apple cider vinegar

Dijon mustard

celery seed

black pepper

lemon juice (optional, for brightness)

Wash the okra, pat dry thoroughly with paper towels. Trim the stem ends only, leaving pods whole (or slice into 1/2-inch rounds if you prefer pieces). Drying well prevents splatter and helps the coating adhere.

Prepare okra

In a shallow bowl or pie plate, whisk together yellow cornmeal, all-purpose flour, optional fine cornmeal, salt, black pepper, paprika, cayenne, and garlic powder until evenly combined.

Mix dry coating

In a separate shallow bowl, whisk the buttermilk and egg until smooth. If using milk + lemon juice substitute, let mixture sit 5 minutes to thicken slightly before adding egg.

Working in batches, dip each okra pod or slice into the wet wash, letting excess drip off, then press into the dry coating to fully coat. Place coated pieces on a wire rack and let rest 5 minutes so coating adheres. For an extra-thick crust, repeat the wet then dry dip once.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one small piece of coated okra; it should sizzle immediately and the coating should start to brown within 30–45 seconds.

Fry the okra in a single layer in batches (do not overcrowd) for 2–4 minutes per side for whole pods, or 2–3 minutes total for sliced okra, turning as needed, until golden brown and crisp. Adjust heat to maintain oil temperature around 325–350°F and prevent burning.

Use a slotted spoon or spider to transfer fried okra to a paper towel–lined baking sheet or wire rack set over a baking sheet to drain. Immediately sprinkle lightly with the extra 1/4 tsp salt (or to taste) and keep warm in a 200°F oven if frying multiple batches.

Serve hot with lemon wedges on the side, or with your favorite dipping sauce (ranch, spicy mayo, or remoulade).

fresh okra

fine cornmeal (optional, for extra crunch)

paprika

cayenne pepper

garlic powder

buttermilk (or whole milk with 1 tbsp lemon juice)

neutral oil with high smoke point (peanut, canola, or vegetable)

fresh lemon wedges (optional)

extra salt for finishing

Scrub the russet potatoes well to remove dirt. Leave the skin on. Cut each potato into thick wedges: start by halving lengthwise, then cut each half into 3–4 wedges depending on potato size so you have 8–12 wedges per potato.

Wash and cut

Place the cut wedges in a large bowl and cover with cold water. Add ice cubes and let soak for 30 minutes to 1 hour to remove surface starch. This helps achieve a crisp exterior.

Soak

After soaking, drain the potatoes in a colander and pat completely dry with clean kitchen towels or paper towels. Drying is essential to avoid oil splatter and to help the coating adhere.

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, kosher salt, and black pepper until evenly combined. This dry mix will create the classic JoJo seasoned crust.

In a separate medium bowl, whisk the whole milk, egg, and Worcestershire sauce until smooth and slightly frothy. The batter should be thin enough to coat but not run off completely.

Working in batches (to avoid crowding), first toss a portion of the dried wedges in the wet batter until evenly coated. Let excess drip off briefly, then transfer the battered wedges into the seasoned flour mixture. Press lightly so the dry mix adheres well, then shake off excess and set the coated wedges on a wire rack while you repeat with remaining potatoes.

Pour vegetable oil into a heavy-bottomed pot or deep pan to a depth of about 1 to 1.5 inches (enough to halfway submerge the wedges). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one coated wedge — oil should sizzle steadily.

Heat oil

Carefully add a single layer of coated wedges to the hot oil without overcrowding. Fry for 4–6 minutes, turning halfway if needed, until the coating is deep golden brown and the potatoes are tender when pierced with a skewer. Use a slotted spoon or spider to transfer fries to a paper towel-lined tray to drain. Repeat with remaining wedges, allowing oil to return to temperature between batches.

Fry in batches

For an extra-crisp JoJo, after all batches are fried, return the fries to oil heated to 375°F (190°C) and fry 1–2 minutes until extra golden and crisp. Drain again on paper towels.

Optional second fry (extra crisp)

While still hot, sprinkle the fries with the finishing kosher salt to taste and toss gently to distribute. If using, sprinkle chopped parsley for color and freshness.

Reposado Tequila

Mini Bourbon Pecan Pies

Mini Sweet Potato Pies

Hush Puppies

Coleslaw

Fried Okra

Jojo Fries

Bbq Baked Beans (no Meat)

Green Bean (no Meat)

Geechee Red Rice W/ Sausage & Bacon

Collard Greens W/ Smoked Turkey

Southern Mac And Cheese

Blackeye Pea Salad

Candied Yams

Louisiana Blackened Fish

Mississippi Fried Fish

2 Pcs With 1 Side Meal

2 Pcs With 2 Sides Meal

Fried Chicken

Chicken And Sausage Gumbo

Razz Wheat

Garage Beer Lime

Modelo Especial

Seventh Son X Budd Dairy