OR WJXT FACEBOOK PAGE.
IT'S TIME TO DISH.
REAL BUTTER! NO MARGARINE!
DID I SAY REAL BUTTER?
REPORTER: THAT'S -- THAT'S
ACTUALLY WHAT WE'RE ALL UP IN
HERE FOR TOO.
FORMERLY CHECKERS BARBECUE ON
ST. AUGUSTINE ROAD.
THAT'S RIGHT.
NOT TO BE CONFUSED WITH OLD ST.
AUGUSTINE.
DON'T MAKE THAT MISTAKE.
WE'RE IN THE SAN MARCO AREA.
CLOSE TO OUR SOUTH BANK
DOWNTOWN.
YOU BY THE WAY ARE THE FIRST
OTHER THAN WINN DIXIE TO COOK IN
OUR WINN DIXIE KITCHEN.
WE LOVE THAT.
SO YOUR RESTAURANT SOUTHERN
CHARM IS LIKE NO OTHER.
AND DON'T PLAN ON PORING OVER
THE MENU TO MAKE A DECISION.
THAT'S RIGHT.
I LIKE TO MAKE IT SIMPLE. CHOOSE
YOUR MEAT.
AN UNLIMITED SIDE BAR OF FRESH
VEGETABLES.
IF WE DO GREEN BEANS, THEY'RE
FRESH.
COLLARD GREENS EVERY DAY, FRESH.
YOU WOULD THINK YOUR GREAT
GRANDMOTHER COOKED THEM.
THEY'RE JUST -- JUST TENDER AND
DELICIOUS.
WHAT WE'RE DOING NOW IS OUR
FLORIDA STYLE BLACKENED SHRIMP.
WHICH IS DIFFERENT FROM NEW
ORLEANS.
IT IS SPICY BUT NOT SO SPICY
THAT YOU CAN'T EAT IT.
WE WANT YOU TO PLACE THE FRESH
SHRIMP.
NOT SO OVER POWERED WITH CAYENNE
THAT YOU DON'T GET THE FRESH
FLAVORS FROM THE OCEAN TO THE
TABLE SHRIMP.
SO WE SAW A LOT OF BUTTER GO
IN THERE AND SHRIMP AND WHAT
ELSE?
IT'S MY OWN BLEND.
CAYENNE, PAPRIKA, SALT, ONION,
AND THAT'S BASICALLY IT.
WE KEEP IT SIMPLE.
WE KEEP THE SEASONING SIMPLE TO
WHERE YOU GET TO TASTE THE
SHRIMP.
AND YOU CAN.
I HAD LOTS OF THAT.
WHEN YOU YELLED HOT SHRIMP FROM
THE KITCHEN.
HOT SHRIMP, BABY! THAT'S
WHAT WE HAVE GOING ON HERE.
WE JUST LOVE IT.
IT'S A
LITTLE -- LITTLE -- BUT -- THESE
ARE LARGE.
OH, MY GOODNESS.
LARGE SHRIMP.
WHILE WE'RE TALKING ABOUT
THAT, CAN YOU TALK ABOUT CRACKER
COOKING?
WHAT'S SO FUN ABOUT THAT IS
CRACKER IS REALLY A VERB.
IT'S A -- WHAT IS HAPPENING.
AS THE TURN OF THE CENTURY, THE
IRISH CAME HERE.
AND PROBABLY CHOKING YOU GUYS,
SORRY.
THE IRISH CAME HERE AND HAD
FESTIVITIES AND EVERYTHING AND
THEY WOULD SAY THEY'RE HAVING A
GREAT TIME.
IN IRELAND IF YOU'RE HAVING A
GOOD TIME AT A PUB OR SOMETHING,
YOU WERE CRACKING AT THE POP
LAST NIGHT.
IT MEANS HAVING A GREAT TIME.
LET'S -- AT YOUR RESTAURANT
AT SOUTHERN CHARM, ON SATURDAY
NIGHT, YOU HAVE THE BIG SIDE
BAR.
NOBODY GETS TO EAT UNTIL WHAT?
I BRING THE DINNER OUT.
ALL HANDS ON DECK.
EVERY MAN FOR HIMSELF.
BUT WE DO SET OUT FOR THE
KING AND QUEEN.
ALWAYS TAKE A QUEEN AND KING IN
THE AUDIENCE.
AND IT'S -- YOU KNOW IT'S AN
EVENT.
IT'S A SHOW OF ALL NORTH FLORIDA
ORIGINAL COOKING.
THERE'S -- JUST A UNIQUE EVENT.
SO YOU'RE PUTTING THE PLATE
OVER THERE.
THAT SPEEDS THE PROCESS ALONG.
RIGHT RIGHT RIGHT.
OVER PM COOKING IT.
WHEN WE TRY TO COOK IT AS LONG
AS THEY DO CHICKEN, THEN IT IS
GOING TO BE AS TOUGH AS IT CAN
BE.
AND DON'T OVERSEASON SO YOU
CAN'T TASTE THE SHRIMP.
OUR SHRIMP, OUR CRAB MEAT, OUR
LOBSTER IS SWEETMEAT.
AND THE RECIPE IS AT
NEWS4JAX.COM.
CLICK ON THE RECIPE TAB.
THERE ARE SOME -- I'M COUGHING
NOW BECAUSE IT'S A BLACKENED
SEAR.
IT IS BLACKENED.
THAT'S THE CAYENNE.
IN THE RESTAURANT WE HAVE THE
HOOD FAN.
AND THAT'S -- I'M TRYING TO KEEP
IT CALMED DOWN FROM THAT.
I HAVE IT COOKING ON A LITTLE
BIT LOW.
IT'S ALMOST -- DISH IT UP AND
SHOW YOU THE FINISHED PRODUCT.
IN THE MEANTIME WE POSTED IT
TO SEE CHEF AND SOUTHERN CHARM
ON FACEBOOK.
LOOK HOW DELICIOUS THAT LOOKS.
WE'LL BE BACK WITH MORE FUN.