• Potato Salad Recipe

    Ingredients:

    4 potatoes

    1/2 onion

    5 slices bacon

    1 cup mayo

    2 boiled eggs
     

    Directions:

    Cook bacon, remove from grease add chopped onion sauté. Boil potatoes and eggs and peel both. Cut up potatoes and egg.  Add all ingredients together.

  • Red Beans and Rice

    Ingredients:

    4 cans kidney beans

    1 large yellow onion

    2 cloves garlic

    1 Tbsp. red wine vinegar

    1 tsp. red pepper

    1/2 tsp. white pepper

    1/2 tsp. black pepper

    1/2 tsp. Ground Cumin

    1/2 tsp. Ground mustard

    1/2 tsp. thyme

    2 bay leaves

    Cubed ham (or ham and ham bone from glazed ham)

    Sausage, as much as you can stand – Polks Smokes and Conecuh

    White rice, follow directions.

     

    Directions:

  • Top Chef: Trey Viewheg and Paul Sims

    Trey Viehweg is a graduate of Oak Grove High School, PRCC and USM. A resident of Oak Grove, he works for Merchants Food Company.

    Paul Sims is originally from Terry and graduated from Terry High School, Hinds Community College and USM. He is owner of The Agency, Inc – Commercial and Personal Insurance.

    Trey and Paul met at USM in 2003, where they were both members of Sigma Alpha Epsilon fraternity. They opened South MS Crawfish in 2015 as a catering-only business. The restaurant opened in 2015 in the current location on Old Hwy. 11, across from G&G Hardware.

     

  • Must-try crawfish dishes

    Whether you call them crawfish or mudbugs, crayfish or crawdads, the Pine Belt loves to eat them! Here are some of our must-try dishes from local spots.

    350º Bake Shop
    521 Old Richton Road, Petal

    Crawfish Fettuccine
    Perfectly-cooked fettuccine topped with a creamy, well-seasoned sauce and a bounty of plump crawfish tails.

     

    Patio 44
    3822 West 4th Street, H’burg

  • Crawfish around the Hub City

    Looking to get out on the town to enjoy some crawfish? There are plenty of opportunities!

    Seasonal Crawfish Menu, Crescent City Grill

    • When? Mid-March to Mid-April
    • Where: Crescent City Grill and Mahogany Bar, 3810 Hardy, Hattiesburg
    • Details: Pine Belt diners look forward to the seasonal crawfish menu at Crescent City Grill for good reason – no one celebrates the South’s favorite crustacean quite like they do.

  • Black Bean Burgers by Evan Curry

    Ingredients

    2 20oz cans black beans
1 green bell pepper
1 white onion

    1 tbsp minced garlic

    1 cup roasted pumpkin seeds (ground)

    1 cup roasted sunflower seeds (ground)

    1/4 tsp cinnamon

    1/4 tsp chili powder

    1 tsp Italian seasoning

    Italian bread crumbs

     

    Directions

    Process all ingredients, mix in spices. Add bread crumbs until just dry enough to not stick to your hands. Form into 6oz patties. Cook ‘em.

  • Dirty Blondie by Evan Curry

    Ingredients

    1 lb of butter, melted

    4 cups of tightly packed dark brown sugar

    4 eggs, lightly beaten

    4 teaspoons of vanilla

    2 teaspoons baking powder

    1/2 teaspoons of baking soda

    Pinch of salt

    4 cups (128 g)  of all-purpose flour

    1 cup butterscotch chips

    1 cup Giradelli Milk Chocolate chips

     

    Directions

  • Top Chef: Evan Curry, The Porter

    Evan Curry, 29, and grew up in Jackson, where he lived for 18 years. He then moved to Starkville, where he met his wife - Emily Curry - and graduated from Mississippi State University (Hail State). He likes long walks on the beach, Simon Pegg movies, and filling out professional questionnaires like they are meant for a dating website.

     

     

  • Downtown pub puts punch in local fare

    Spring is here, y’all, and that can only mean one thing. No, not the return of the fine layer of pollen covering the Pine Belt. It means that downtown is hopping!

    The Porter threw open its doors in May 2016, and kicked off a wave of new business openings in east Hattiesburg. Downtown is the place to be right now.

     

    Pub 101

  • Raise a Glass: Southern Prohibition

    Southern Prohibition Brewing also began with a home brewer, Quinby Chunn, who grew up in Texas and followed his parents, David and Diana Chunn, to Hattiesburg.

    Emily Curry, the company’s sales and marketing coordinator, said Quinby Chunn fell in love with homebrewing.

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