A retired Navy Culinary Specialist, Chef Charlie was born in Florence, South Carolina and raised in the tough streets of the East Riverside Projects in Wilmington, Delaware. Chef Charlie credits invaluable mentors for his career guidance the culinary field. His mentors taught him not only the food service aspect of catering and food preparation, but more importantly, about how to best prepare for the real world. Beyond his well-recognized culinary skills, Chef Charlie is also the author of Following the Tides to Nourish Your Soul, and in the midst of planning the opening of a restaurant.<\/p>\n\n\n\n
Eartha S. Dunston<\/strong> is an award-winning author, a career public servant, and a quintessential southern cook. Her culinary journey began with her standing in a chair at the stove helping her father stir up a traditional southern breakfast at the age of three. Her maternal grandparents were both professional cooks in Mobile, Alabama and she very early learned her way around the kitchens where Gumbo was made from fresh-caught Gulf seafood; and homemade barbecue sauce rivaled pit-smoked meat. Eartha is known for serving up traditional southern Sunday meals for her family and friends, and she is working on a solo cookbook at the urging of her followers.<\/p>\n\n\n\n Eartha was named the 2016 Black Pearls Magazine Literary Excellence Author of the Year award recipient for her debut Children’s book, The Hair Adventures of Princess Lindsey Sidney. She was a contributing author for the 2020 Writing our Lives: A Southern Storytellers Anthology. She also serves on the Advisory Board of the Celebrate! Maya Project, a non-profit serving youth and promoting the life and work of literary icon, Dr. Maya Angelou.<\/p>\n\n\n\n Janis F. Kearney<\/strong> and Bob J. Nash<\/strong> are native Arkansans whose love of cooking began in their respective homes–Janis, in the small southeast Arkansas delta town of Gould; and for Bob, a place considered the cross between the south and the west, Texarkana, Arkansas that sits right on the Arkansas-Texas line. <\/p>\n\n\n\n The couple met, fell in love and married in the midst of the exciting 1992 presidential campaign, and later the presidency of William Jefferson Clinton \u2013 America\u2019s 42nd President. <\/p>\n\n\n\n While Janis\u2019 love of cooking came later in life, she actually became her mother\u2019s helper in the home and the kitchen at the age of nine; helping her mother care for and cook for the large number of Kearney children. <\/p>\n\n\n\n Bob\u2019s cooking began during his teen years as he began to seek work to make extra spending money. He worked in various small restaurants in Texarkana and learned the basics of restaurant cooking and serving food. It was much later that he fell in love with preparing and cooking much more than small restaurant fare. <\/p>\n\n\n\n Janis and Bob crossed paths with Chef Charlie during their service as Assistants to President William J. Clinton. None of them dreamed that one day their friendship would result in co-authoring a cookbook!<\/p>\n\n\n\n The recipes are a cross between meals found in America\u2019s south, middle America and the East Coast, and are broken up into meats, vegetables, desserts, breads and side dishes. Recipes include: BREAD AND ROLLS<\/strong>
<\/p>\n\n\n\n
Bob\u2019s Southern Jalapeno-Onion Cornbread
Aunt Dorothy\u2019s Sweet Butter Dinner Rolls<\/p>\n\n\n\n
SOUPS, SALADS & CHILI<\/strong>
Chef Charlie\u2019s Cream of Lobster and Crabmeat Soup
Chef Charlie\u2019s Cream of Asparagus Soup with Grilled Salmon
Chef Charlie\u2019s Chicken Noodle Soup
Chef Charlie\u2019s Cream of Mushroom Soup
Chef Charlie\u2019s Texas Style Beef and Seven-Bean Chili
Chef Charlie\u2019s Seafood Tri-colored Pasta Salad
Janis\u2019 Ambrosia Salad
Janis\u2019 Seven-Layer Salad<\/p>\n\n\n\n
FISH AND SEAFOOD<\/strong>
Bob\u2019s Arkansas Delta Fried Catfish
Eartha\u2019s Easy Shrimp Creole
Janis\u2019 Southern-fried Mackerel Croquettes
Chef Charlie\u2019s Grilled Sword Fish Steaks with Mango Salsa
Chef Charlie\u2019s Grilled Surf and Turf
Chef Charlie\u2019s Grilled Scallops with White Wine Sauce<\/p>\n\n\n\n
DINNER & ENTREES<\/strong>
Chef Charlie\u2019s Grilled Teriyaki Lamb Chops
Chef Charlie\u2019s Chicken and Sausage Gumbo (Low Liquid)
Chef Charlie\u2019s Chicken Breast Stuffed with Lump Crabmeat Served with White Wine Sauce
Chef Charlie\u2019s Rainbow Bell Peppers Stuffed with Saut\u00e9ed Curry Vegetables
Chef Charlie\u2019s Grilled Beef Tenderloin with Grilled Vegetables
Chef Charlie\u2019s Grilled Juicy Beef Burgers
Chef Charlie\u2019s Ultimate Philly Cheesesteak
Chef Charlie\u2019s Baked Southern Style Turkey Wings<\/p>\n\n\n\n
SIDE DISHES<\/strong>
Janis\u2019 \u201cYellow, not White\u201d Potato Salad
Eartha\u2019s Bourbon Baked Beans and Smoked Sausage
Eartha\u2019s Bahamian Macaroni and Cheese
Eartha\u2019s Creamy Cheese Grits
Eartha\u2019s Fried Cabbage and Smoked Sausage
Chef Charlie\u2019s Southern Fried Potatoes with Onions & Peppers
Chef Charlie\u2019s Southern Style Seasoned Collard Greens
Chef Charlie\u2019s Fried Green Tomatoes<\/p>\n\n\n\n
DESSERTS<\/strong>
Janis\u2019 Pumpkin Bread Pudding with Lemon Icing
Chef Charlie\u2019s Banana Pudding topped with Granola
Chef Charlie\u2019s American Apple Pie topped with French Vanilla Ice Cream<\/p>\n\n\n\n
Necessary Goodness is not only for today\u2019s stress-filled existence, but for all times. These diverse and delicious dishes are sure to satisfy every palate. Readers will get to know authors by their palates. A special treat: Readers will be able to contact each author with follow-up questions about their recipes.
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