by Guerry Norwood

Cooking Time: Seven Hours


  • 4 Tablespoon Butter
  • 2 Tablespoon Georgia Gold Virgin Olive Oil
  • 2 Pounds of Vadilia  Onions (about 7 cups) quartered and separated
  • 1 Teaspoon Salt
  • 4 Garlic cloves minced
  • ½ Teaspoon Crush Roasted Cumin Seeds
  • 3 Tablespoon Flour
  • 1 Tablespoon Fresh Thyme
  • 2 Quart Beef stock, fresh or canned
  • CROUTES 12 1″ thick French bread
  • 2 Teaspoon Olive oil
  • 1 Cup Imported Swiss Gruyere Cheese
  • 1/4 cup freshly grated Reggiano Parmesan

Cooking Instructions:

In a crockpot place the butter,the Georgia Gold Virgin Olive Oil,  onions, salt, garlic cloves and roasted cumin seeds. Set crockpot on low and cook for six hours or until the onions are a rich golden brown. Sprinkle flour over onions and cook, stirring, for 5 minutes. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, covered, for another hour. Taste for seasoning and add salt and pepper as needed.

CROUTES: While the soup simmers, make the croutes. Preheat the oven to 325.  Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olive oil. Then turn the slices. To make onion soup, preheat the oven to 375F. Ladle the soup into an ovenproof tureen or individual soup bowls, top with croutes, sliced Swiss Gruyere, and spread the grated Parmesan cheese on top. Sprinkle the cheese with a little Georgia Gold olive oil. Bake until the cheese is melted on top.


by Guerry Norwood


  • 4 Georgia Vidalia onions, diced in large chunks
  • 5 tbsp. whole butter
  • 1/2 cup heavy cream
  • salt and white pepper, to taste
  • 1 Teaspoon of fresh thyme

As desired:

  • smoked bacon
  • chives
  • Brie grilled cheese sandwich

Cooking Instructions:

Nothing says springtime in Georgia, or in your frying pan, like a fresh Vidalia onion. The 2012 Vidalia season officially opened April 12, when the state’s growers began shipping the first batches of the sweet bulbs to eager retailers. Which means they should be showing up in stores around the country any day now. Simmer Georgia Vidalia onions and thyme in butter over very low heat in crockpot for at least five hours. Add to a blender, and puree until smooth; add heavy cream to taste. Season with salt and white pepper. If desired, garnish bowl with smoked bacon, chives, and triangles of Brie grilled cheese sandwich.

by Guerry Norwood

Total Time: 35 minutes
Serves: 4


  • 4 lemons
  • 1 quart vegetable stock
  • 4  fresh bay leaf
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon celery seeds
  • 2 large egg yolks
  • 1 tablespoon chopped tarragon
  • 1  tablespoon Champagne vinegar
  • Kosher salt, to taste
  • Cayenne pepper, to taste
  • 1 stick  unsalted butter, diced
  • 1 pound large Georgia shrimp, cleaned and deveined

What To Do
1. Let eggs and butter get to room temperature
2.  Cut 2 lemons in half, then quarter halves. In a medium pot, add lemons, stock, bay leaves, peppercorns, mustard seeds and celery seeds. Bring brine to a boil, then reduce to a simmer. Cover and cook about 30 minutes.

3.  Bring a shallow pot of water to a boil. Reduce heat to low, so water gently simmers. Whisk yolks, tarragon and vinegar together in a medium bowl. Season with salt and cayenne. Set bowl over pot of simmering water and whisk aggressively until the mixture thickens to the consistency of heavy cream. Move bowl on and off heat whenever steam begins to rise, to avoid curdling. Regularly scrape down bowl’s sides with a rubber spatula to ensure even cooking.

4.  Whisk in 1 stick diced butter, piece by piece. Add each piece only after previous one has been emulsified. When all butter is incorporated, hollandaise should be pale yellow and thick. Season with lemon juice and salt.

5. Remove boiling stock from heat. Stir in shrimp and cover pot. Let shrimp poach until cooked through, 2-3 minutes. Remove shrimp from brine and toss with a squirt of lemon juice.

6. Divide hollandaise among plates. Arrange shrimp alongside and drizzle remaining butter from the sauté pan over top. Serve with steamed asparagus or artichoke.


A new way to prepare our favorite: Wild Georgia Shrimp!

By Guerry Norwood


· 2 pounds ripe tomatoes

· 1 Pound of Georgia shrimp, peeled and deveined

· 3 tablespoons extra-virgin olive oil

· 1 red onion, finely chopped

· 3 garlic cloves, thinly sliced

· 1 tablespoon fresh thyme leaves

· 1 oregano sprig

· Pinch chili flakes

· 1 teaspoon sugar

· 1 pound dried angel hair pasta

· 1/4 cup grated Parmesan, plus more for garnish

· 1/4 cup chopped basil, plus whole sprigs for garnish


Bring a large pot of water to a boil and prepare an ice water bath.

Cut a small “x” on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath.

Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside.

Heat a large sauté pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the shrimp, onions and garlic and sauté for 2 minutes. Remove shrimp and set aside. Add the thyme leaves, oregano sprig, and chili flakes and sauté until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly, about 15 minutes. Add the shrimp back in the last five minutes of this process.

Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

by Guerry Norwood

This saffron grilled goat cheese and basil stuffed chicken is an easy and quick grilling recipe. Even easier if you are like me and grow your own basil.


  • 3 boneless skinless chicken breasts
  • 1/2 cup of crumbled goat cheese
  • 1 Small Vidalia onion diced
  • Pinch of Saffron threads
  • 2 – 3 tablespoons of fresh basil chopped fine
  • Kosher salt
  • Ground black pepper


Create a “pocket” in the chicken breasts by slicing them length-wise, but not all of the way through. We don’t want to butterfly the chicken, just create a large pocket to hold our gooey goat deliciousness.

Mix the goat cheese, Vidalia onion, saffron threads and basil together in a bowl and divide into 3 equal portions. Stuff the pocket on each chicken breast with a portion of the stuffing. Roll up your sleeves and use your hands to work the stuffing into the pockets and then press the ends together on the chicken to seal the pocket.

Rub the outsides of the chicken breasts with Kosher salt and fresh ground black pepper.

Light the grill on high. Place the stuffed chicken breasts on the grill and grill direct for about 6 minutes per side or until the chicken is cooked all the way through.

Serve and try to resist the urge to lick the excess stuffing off your plate…

by Guerry Norwood

Crab Cake Ingredients

  • 16 ounces lump crab meat
  • 1/4 cup finely diced celery
  • 1/4 cup minced fresh chives
  • 1/4 cup mayonnaise
  • 1 large egg
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon hot sauce
  • 1 1/4 cups panko (see notes) or fine dried bread crumbs
  • Saffron Aioli (recipe follows)
  • Fresh chives, rinsed and cut into 1-inch lengths


  1. Sort through crab and discard any bits of shell.
  2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well trying not to break up lump crab.. Add crab and 1/4 cup panko; stir gently just to mix.
  3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 6 to 8 cake. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
  4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Saffron Aioli onto each cake. Garnish platter with fresh chives. Serve hot.

Saffron Aioli Ingredients

  • Tiny pinch saffron threads, about 20 strands
  • 1 1/2 tablespoons warm water
  • 2 large egg yolks
  • 1 large clove garlic, minced
  • 1/4 teaspoon salt
  • 3/4 cup “Georgia” extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • Freshly ground black pepper


In a small bowl, soak the saffron threads in the warm water for 20 minutes. In a deep bowl, combine the egg yolks, garlic, and salt, and whisk to combine. Very slowly, dribble in the olive oil, whisking all the time. You can add the oil a bit more quickly after about half has been absorbed, but go very slowly at first or the mayonnaise may “break.”

Add the saffron and its soaking water, then use the lemon juice to swirl around in the saffron-soaking bowl to catch any remaining saffron essence. Whisk the lemon juice into the aioli. Add a few grinds of pepper. The aioli should be made at least 4 hours before using, and will keep, refrigerated, for up to 48 hours.

by Guerry Norwood

Serves 30 as an appetizer.



  • 5 pounds medium fresh Georgia shrimp
  • 5 medium Vidalia onions quartered into bite-size wedges
  • 1 cup extra virgin olive oil
  • 1 cup vegetable oil
  • 2 cups cider vinegar
  • 1 large bottle of capers and juice
  • 2 lemons cut in thin slices
  • 3 firm tomatoes cut into bite-size wedges
  • 3/4 cup sugar
  • 1/4 cup Worcestershire sauce
  • 1 tsp. Tabasco sauce
  • 1 tsp. salt

Cooking Instructions:

Boil shrimp for 3 minutes. Drain immediately. Peel de-vein, wash and drain well. In deep, flat pan, layer shrimp, onion, lemon & tomatoes, repeating until all is used. Mix all remaining ingredients thoroughly and pour over shrimp and onions. Cover and refrigerate for at least 12 hours. Stir or flip at intervals throughout that time. To serve, lift onions, lemons, tomatoes and shrimp from marinade and serve from a glass bowl with toothpicks.

by Guerry Norwood

We tried this out, and had fantastic results.

1 pound beef filet
2 medium onion
1 green pepper
8 ounce of sliced portabella mushrooms
1 green pepper
¼ cup vinegar
3 tablespoons water
½ cup of extra virgin olive oil
2 tablespoons of “My Spice Sage” Italian Dressing Seasoning Base
Juice of one large lemon

Make the Marinade

In a glass jar, add the vinegar and water with Italian Dressing Base. Mix thoroughly. Add olive oil and lemon juice and mix again and set aside.

Cube Tenderloin

Cut the tenderloin steak into 1-inch to 1 ½-inch cubes. Add the cubes to the marinade bowl. Cut the onion in half and peel apart. Cut the green pepper open and clean out the seeds. Cut the pepper into 1-inch squares (or as close to square as you can). You can leave the sliced portabella mushrooms whole. Marinade the veggies in Italian dressing with the tenderloin. Let it rest for 24 hours in the fridge, stirring when you can. Then remove from the refrigerator and let it come back to room temperature. Let it sit at room temp for 30 minutes to an hour.

We like to alternate between onions, tenderloin and peppers, as they add great flavor to the meat while cooking. We also throw the mushrooms in every now and then. The onion, peppers and meat play well with the mushrooms. Put the left over marinade in a jar.

Prep the grill

If using gas, heat the grill on high for 15 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 12 minutes.

Grill ‘em

Place the kebabs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 180 degrees every 3 minutes. Pour leftover marinade on kebabs during each rotation. Cook meat until desired level of doneness. Remove the kebabs from the grill and let them rest for 3 or 4 minutes before serving.

by Guerry Norwood


  • 4 tablespoons (1/2 stick) plus 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup green chopped onions
  • 1/2 cup chopped celery
  • 1 quart of half & half
  • 1 pint oysters, shucked, drained and reserve liquid
  • Salt and cayenne
  • Fresh black pepper
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped finely chopped parsley


In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the half & half and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.


We are always looking for new ways to enjoy fresh, Wild Georgia Shrimp. Guerry Norwood tested and approved this recipe recently. Enjoy!


  • 1/3 cup extra virgin olive oil
  • 2 pinches saffron threads
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves, finely minced
  • 20 raw jumbo Wild Georgia Shrimp


  1. In a medium nonreactive bowl, whisk together the olive oil, saffron, lime juice and garlic.
  2. Add shrimp and toss to coat.
  3. Cover and refrigerate for 2 hours.
  4. Prepare grill to a medium-high heat.
  5. Push shrimp onto 4 metal skewers, allowing the excess marinade to drain off.
  6. Grill until just opaque in the center, about 2 minutes per side.
  7. Serve and enjoy!



Skewer and Grill: