I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Comeback Shrimp Salad

Comeback Shrimp Salad

Comeback Sauce is, according to my research, a specialty of Jackson, Mississippi.  It apparently originated in Greek restaurants and is now found on restaurant tables all over the city.  It really hasn’t made its way up to Memphis, but as you meander through the Delta, you do find in on some restaurant menus.  That’s […]

Citrus Shrimp Linguine

Citrus Shrimp Linguine

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Drunk Tank Shrimp

I dug into the archives for this recipe.  When I was fresh out of graduate school, living in my first apartment, this was a dinner party staple for me.  I guess I thought it was sophisticated, cooking with liquor.  I always cooked it in my one ceramic baking dish, and served it with rice.  […]

Shrimp and Grits

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Simple Thai Shrimp Cakes

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Shrimp Creole

I am surrounded by good Louisiana cooks.  My brother went to college in New Orleans, my close friend went to law school there, and many of their friends from the area have migrated up to Memphis. And they love to cook up a good bayou feast.  So in all honesty, I don’t […]

Big Mess o’ Shrimp

Barbecue Shrimp

In restaurants throughout New Orleans, you’ll find Barbecue Shrimp on the menu; some restaurants are famous for their version.  It is not barbecue in the sense of the thick, red, sticky sauce you normally think of, and certainly not barbecue like we revere here in Memphis.  No, it’s a buttery, peppery batch […]