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- Hey friends, come on in.
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We're gonna have fun in the kitchen today.
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I'm not cooking, but I've got a friend of mine
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that is sharing a recipe,
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one of his favorite recipes.
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And I wanna just give you a little backstory.
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My mother had two sisters.
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One older, one younger.
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Her, no, no, no, wait.
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I'm getting mixed up.
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Mama had two sisters.
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Mama was the oldest and then aunt Peggy,
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and then my aunt Trina,
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who was not but three years older than me.
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And we were raise more like sisters
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rather than aunt and niece.
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And aunt Peggy is still here with us kicking hard, y'all.
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but mama and Trina both passed away of cancer
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years apart, but they are no longer with us.
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But we lived, the first 10 years of my life,
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we lived on US-19 at River Bend,
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my grandmother and grandfather's business.
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And in my aunt Trina's later years,
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she was very smart and she got on that computer
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and she just interacted with people like crazy.
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Well, she met this man that became my friend also.
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And he's also a friend of my cousin, Dion, Trina's daughter.
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So so much for the family tree.
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But Greg and Trina were actually working on a cookbook.
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Well, Greg was already working on this cookbook, y'all,
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and then Greg, why don't you tell the story?
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I was actually working on the cookbook
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and then met Trina through Facebook.
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She started following my cooking page and we got to talking
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and became real close friends just over the internet.
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And she had mentioned she had loved to help me
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with my cookbook and the more we talked, it just,
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it came together and she invited me up to Louisiana.
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And it was a crazy trip, but that's where, you know,
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me and her became best friends.
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And we really bonded.
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- Isn't that funny how the internet brought y'all together,
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and y'all both had a lot of love for--
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- For cooking and the restaurants
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and the food that was on this old highway
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going from up north to down south, all the way into Florida.
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So what did, now we called it US-19.
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- It's actually the Dixie highway.
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- The Dixie highway, okay.
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- It went from Miami all the way up to Michigan.
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My grandfather actually had a restaurant
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on the Dixie highway himself.
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- Did he? - Yes, that's how I got it.
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- So y'all did have a lot in common.
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Well, I understand today that you're gonna be
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preparing one of aunt Trina's dishes.
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And it's one of her shrimp dishes, I believe.
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You know, she taught me over the phone,
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I love Louisiana cooking.
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And so she gave me a couple of really good lessons
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on some of the New Orleans dishes.
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And so this is her shrimp.
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- Scampi, shrimp scampi. - Scampi, yes, yes.
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- And we change it up,
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instead of using Italian seasonings,
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we use Cajun seasoning or Old Bay,
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so she changed it up to her way.
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- You know, Greg, what is so funny?
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I pulled out my cookbooks,
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and I'll go to one of my recipes and you know,
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I can't go right by it.
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That little devil sitting up on my shoulder
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makes me change something.
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I just have a hard time following recipes.
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- Right, I do the same thing.
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- Oh, I said I do the same thing.
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I start with the original recipe,
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and that's how me and Trina both did it.
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We just started adding things, taking things out
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and they're done. - There you go.
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You know, I think formulating recipes
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was one of the hardest things I've ever done
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because it's hard when you don't use a recipe
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and then you have to narrow it down.
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So, you know, I've always said do it by the recipe
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the first time, but the next time, make it your own.
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- And Greg is gonna prepare a dish for us today.
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And I hope y'all love it.
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I know it means a lot to me.
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So let's go to the video.
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Well, Greg, I thank you so much, honey, for coming in
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and sharing one of my aunt Trina's recipes with us today.
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And you know, I just,
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I'm happy and privileged to have your friendship
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and hopefully I will be seeing you
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maybe not too far in the future.
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Maybe at Key West or something.
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- Maybe down there, yeah.
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I appreciate your friendship and treasure it as well.
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Have a wonderful day, love and best dishes.
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And tell everybody where they can,
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the website that they can get into your world.
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- My world's just gregs-kitchen.com
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- Okay, gregs-kitchen.com
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- He's got some good recipes, y'all.
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And I know firsthand because I have eaten his cooking.
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- Thank y'all, everybody.
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Love and best dishes.
