9780002251969

From the bayous of Louisiana to the coasts of the Carolinas, The South the Beautiful Cookbook offers a broad range of wonderful recipes which employ the vibrant flavors and distinctive culinary legacy of a new, health-conscious Southern kitchen. 250 color photos. 240 recipes. Glossary.

INTRODUCTION

15

(7)

DEEP SOUTH

22

(8)

APPETIZERS, SALADS & DRINKS

30

(26)

GEORGIA & THE PIEDMONT

56

(8)

SOUPS & STEWS

64

(16)

LOUISIANA

80

(8)

FISH & SEAFOOD

88

(16)

UPPER SOUTH

104

(8)

MEAT, POULTRY & GAME

112

(20)

TIDEWATER

132

(8)

VEGETABLES, RELISHES & PRESERVES

140

(22)

HIGHLANDS

162

(8)

BREADS & GRAINS

170

(18)

FLORIDA

188

(8)

DESSERTS & CANDIES

196

(42)

GLOSSARY

238

(5)

ACKNOWLEDGMENTS

243

(1)

ILLUSTRATION GUIDE

244

(1)

MAIL ORDER SOURCES

245

(2)

INDEX

247

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South the Beautiful Cookbook

Muddle

Serves 4

The word "muddle" is Southern for a mess of fish, otherwise known as fish stew. This version, which can use almost any white, firm, dry fish, such as grouper or red snapper, along with scallops and shrimp (prawns), was created by Carolina chef and cookbook author Bill Neal.

Ingredients:

5 slices lean bacon, cut into 1/4-in (6-mm) cubes
4 yellow onions, quartered and sliced
3/4cup (4 oz/125 g) finely chopped celery
1 teaspoon minced garlic
1/2teaspoon finely grated orange zest (see glossary)
28 oz (875 g) canned tomatoes, drained and ±L,4 sliced
1 lb (500 g) red waxy potatoes, peeled and cut into V2-in (12-mm) cubes
5 cups (40 fl oz/1.25 1) fish stock or shrimp stock (see glossary)
6 sprigs fresh thyme or 1/2teaspoon dried thyme leaves
1 dried red chili pepper, about 3 in (7.5 cm) long
salt to taste
6 oz (185 g) skinless, boneless, white, non-oily fish, such as red snapper or
grouper, cut into3/4-in (2-cm) pieces
6 oz (185 g) shrimp (prawns), peeled and deveined (see glossary)
6 oz (185 g) bay scallops, whole, or sea scallops, quartered
1/2 cup (1/2oz/45 g) finely chopped green (spring) onions, including tender green tops
1-1/2tablespoons, finely chopped fresh basil
1-1/2tablespoons finely chopped fresh parsley
Instructions:

In a large pot over medium-high heat, cook the bacon, stirring often, until crisp and rendered of fat. Remove the bacon to drain on paper towels and set aside.

Add the onions, celery, garlic and orange zest to the bacon fat in the pot. Reduce the heat to low and simmer, stirring, 2 minutes. Add the tomatoes and cook 2 minutes longer. Add the potatoes, fish stock or shrimp stock, thyme, dried chili pepper and. salt and stir well. Cover pot and simmer until the potatoes are just tender but not mushy, about 20 minutes. Add the fish and shrimp and simmer, uncovered, for 1 minute. Add the scallops, stir and cook 1 minute longer. Add more salt to taste and remove from the heat. Remove and discard the dried chili pepper.

In a small bowl, combine the cooked bacon, green onions, basil and parsley.To serve, ladle the stew into individual bowls and garnish with the bacon mixture. Serve hot.

Fried Green Tomatoes

Serves 4

Ever since their starring role in the feature film of the same name, the popularity of fried green tomatoes has grown, It is no longer necessary to grow your own tomatoes or drive to a roadside stand-they can be found at many farmers' markets and even some supermarkets. Crunchy on the outside and lemony-tart on the inside, Fried Green Tomatoes are easy to make and a great way to use up the last of the season's harvest, those that just won't ripen. If you want an extra boost of flavor, heat the oil with a few strips of bacon and when the oil is ready, remove and discard the bacon. Serve with grilled meats or Pan-fried Soft-s hell Crabs (recipe on page 103) or for breakfast with eggs.

Ingredients:

1 egg 2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup (2 oz/60 g) sifted all-purpose (plain) flour
3/4 cup (4 oz/125 g) yellow cornmeal vegetable oil for frying
3 firm green (unripe) tomatoes, cored and cut into 12 slices salt and freshly ground black pepper to taste sprigs of fresh thyme for garnish (optional)

Preheat an oven to 200'F (93'C).

Instructions:

In a medium bowl, combine the egg, milk, the 1/2 teaspoon salt and the 1/4 teaspoon pepper and beat until well blended. In another medium bowl, combine the flour and cornmeal.

In a heavy, deep skillet over medium-high heat, pour the oil to a depth of 1/2 in (12 mm) and heat to 350'F (1 80'C) on a deep-fry thermometer. Dip the tomato slices in the egg mixture to coat evenly. Then dip in the cornmeal mixture, shaking off any excess and wiping your hands to avoid build-up. Fry the tomatoes in 3 batches, turning once, until the coating is crisp and fight golden brown on both sides, a total of 3-5 minutes per batch.

Working quickly with a slotted spatula, transfer the tomatoes to a baking sheet lined with paper towels to drain. Then transfer the tomatoes to a baking sheet lined with aluminum foil and place in the warm oven until all the batches are ready to serve. Sprinkle with salt and pepper and serve warm. Garnish with thyme sprigs, if desired.

Excerpted from South the Beautiful Cookbook by Philip Salaverry
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.