Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything by Donald Link and Paula Disbrowe

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Notes about Recipes in this book

  • Carrot raisin salad

    • okcook on August 15, 2015

      I made this as one of several salads for our annual pig roast for 35 people. It was all gone and just about everyone asked for the recipe. At first I thought, that is a lot of raisins and then, that is a lot of lemon juice but it all works together in an excellent way.

  • Tasso and white bean gratin

    • okcook on January 19, 2016

      This is delicious and very easy to put together. It's a nice way to use taso ham. We make our own task ham.

    • okcook on January 19, 2016

      This is delicious and very easy to put together. It's a nice way to use taso ham. We make our own task ham.

    • texannewyorker on September 24, 2016

      This was very flavorful. I expected it to be thicker, but it's still very good.

  • New Orleans barbecue shrimp

    • okcook on August 15, 2015

      Excellent flavours and a snap to make.

    • texannewyorker on September 24, 2016

      A great classic, and simple to make!

  • Grilled chicken on a stick with Alabama white barbecue sauce

    • okcook on August 15, 2015

      We really liked this recipe. The horseradish is an interesting addition. Quick to make also.

    • texannewyorker on September 24, 2016

      I'd never tried this classic before, and was slightly skeptical (white barbecue sauce??) but this is fantastic! I used skinless chicken thighs (he calls for boneless thighs with skin, but then to pound them out). I figured thighs have enough moisture anyway, and we didn't miss the skin. Much easier this way.

  • Smothered chicken

    • okcook on May 18, 2018

      This is absolutely delicious and very easy to make. For it to be a five star dish one must get the roux a deep brown and use a very good concentrated chicken/pork stock...a smoked pork stock would be really good.

  • Breakfast sausage

    • okcook on August 15, 2015

      Very easy to make and everyone loved the flavours. It is a make again recipe

  • Monday red beans and rice

    • TrishaCP on May 19, 2019

      Not quite as perfect as the red beans from Shaya, we still thoroughly enjoyed these red beans. I pressure cooked them (beans unsoaked) for about 60 minutes and that did the trick.

    • Baxter850 on May 08, 2019

      Perfect. Only needed to add a touch more salt.

  • Grilled scallops with green garlic butter

    • TrishaCP on June 21, 2018

      We used the butter from this recipe for scallops, and later for fish. In both cases it was excellent.

  • Watermelon gazpacho with crabmeat

    • texannewyorker on September 24, 2016

      Fantastic, one of my favorite gazpachos to date. The crab salad is delicious, and while it might sound strange to put a mayonnaise-based salad into your gazpacho, just do it. It's incredible!

  • Braised chicken with salami and olives

    • texannewyorker on September 24, 2016

      Not enough words for how delicious this is. Incredibly bold flavors, great on a cold evening. Use a meat thermometer, especially if you, like me, use a larger baking pan. There's a lot of sauce, and I knew it would overflow if I used a 9x13" baker as instructed. I used a larger lasagna pan and my chicken was done much earlier than instructed. But the sauce still thickened nicely, so I'd probably do it that way again.

  • Royal red shrimp

    • texannewyorker on September 24, 2016

      So simple, one of my favorite peel and eat shrimp preparations. Don't forget the bread!

  • Hot coal-fired Royal Reds

  • Soft-shell crabs meunière

    • texannewyorker on September 24, 2016

      Best soft-shell crab recipe ever. Even the Mr. liked them, and he really doesn't care for soft-shells.

  • Holiday shortbread with lemon icing

    • texannewyorker on September 24, 2016

      This is so awesome. Make it right now, otherwise you're deprived or something!

  • White chocolate macadamia blondie

    • texannewyorker on September 24, 2016

      These didn't live up to my expectations, but they weren't bad at all. The blondie texture wasn't the best I've had (see David Lebovitz for that one), but it certainly didn't go uneaten or anything.

  • Heath Bar brownies with fudgy chocolate icing

    • texannewyorker on September 24, 2016

      These were a bit of work, but so worth it. Very rich, but if you love toffee, these are totally up your alley.

  • Zucchini walnut bread

    • texannewyorker on September 24, 2016

      Rosemary makes for a fantastic twist on ubiquitous zucchini bread. His method is kind of unusual too, but it works. You grate the zucchini but don't squeeze the water out, and that becomes the moisture in the bread batter. Overall, very delicious.

  • Pork neck bone stew

    • texannewyorker on September 24, 2016

      One of my favorite recipes from the entire book. Appropriate for cold weather, a bit on the fattening side, but incredibly delicious. And on the plus side, pork necks are super cheap!

  • Pork rillons

    • texannewyorker on September 24, 2016

      This is quite delicious! Loved the contrast between the pork belly chunks and the smashed, shredded meat.

  • Turkey noodle soup

    • texannewyorker on September 24, 2016

      This is beyond delicious. Perfect use for leftover Thanksgiving turkey, including the carcass. If you don't have a soup pot large enough to house an entire turkey carcass, just use two pots. Hack the carcass into pieces (doesn't have to be elegant), divide the rest of the ingredients in half between each pot, and simmer away. Works the same!

    • wkhull on January 05, 2020

      This soup was delicious with the bonus of having left-over stock for a future use. I used dried egg noodles and 1 t thyme in place of poultry seasoning.

  • Slow-roasted pork shoulder with kumquats and chiles

    • texannewyorker on September 24, 2016

      This was delicious, but I was disappointed that the kumquats didn't have more flavor. It seemed like this slow-cooked so long the kumquats practically dissolved or something. Don't get me wrong, it was really tasty, but I kept thinking I could have just used orange zest and gotten the exact same flavor profile, and oranges are a lot cheaper and available than kumquats. Felt a little like wasting an ingredient with a very short season.

  • Julia Reed's Scotch old-fashioned

    • texannewyorker on September 19, 2016

      I love Old Fashioned's anyway, but this has become one of my favorite versions. Works best with Dewar's (is fine but not as good as it can be with Johnnie Walker).

    • Baxter850 on September 21, 2018

      Used Scoresby VR and 4 dashes of each of the bitters. Would go with 3 dashes each next time. Boozy, respectable.

  • Deer stand old-fashioned

    • texannewyorker on September 19, 2016

      This drink is absolutely fantastic. It's pretty seasonal, but the perfect thing to drink during the holidays.

  • Fancy spiced pecans

    • texannewyorker on September 19, 2016

      I think there may be a typo here? I think the oven temp is too high because they burned within a few minutes. I had to throw them in the trash. :(

  • Parmesan bacon gougères

    • texannewyorker on September 24, 2016

      These are so tasty, but be forewarned that you cannot pipe out the dough with a pastry bags like you usually do with gougeres. The bacon bits prevent it. Don't ask me how I know this. :/

  • Beef short rib sugo

    • lkgrover on February 19, 2018

      Delicious pasta sauce, easy to prepare with a long braising time. Just sit back and relax! (I used 2 cans of tomatoes instead of fresh ones.)

  • Grilled pork tenderloins with arugula and Parmesan

    • HalfSmoke on June 11, 2017

      Nothing fancy about this recipe, but good flavor.

  • Cajun macaroni salad

    • montecristo99 on April 18, 2020

      We weren't wild about this. Too much acid (and that was with an undersized lemon), and more heat than flavor from the dressing.

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Reviews about this book

  • Boston Globe by T. Susan Chang

    You may find yourself crying over some recipes because it’s hard to get the country ham, the Creole mustard.... But there are plenty of dishes that won’t put up a struggle no matter where you live.

    Full review

    ... Link’s enthusiasm for the region is palpable. Cooking from this book took me a thousand miles down south and out of the northeastern cold.

    Full review
  • Fine Cooking

    And while some of the recipes come across as a little chef-y (why must I use guinea hen and not chicken in my gumbo?), what comes through loud and clear is the region's laid-back vibe...

    Full review

Reviews about Recipes in this Book

  • Southern bruschetta with bacon and tomato

    • Fine Cooking

      Crisp, salty bacon and diced ripe tomato get spooned onto toast slathered with herb-infused mayo. Super simple but couldn't be better.

      Full review
  • Beef short rib sugo

    • Fine Cooking

      In this unfussy, slow-cooked stew, short ribs roast in the oven for an hour before simmering on top of the stove...until the meat is meltingly tender and your home deliciously aromatic.

      Full review
  • ISBN 10 0770433189
  • ISBN 13 9780770433185
  • Linked ISBNs
  • Published Feb 25 2014
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

Perhaps best known as the James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link also has a knack for sniffing out a backyard barbecue wherever he travels and scoring an invitation to sample some of the best food around. In Down South he combines his talents to unearth true down home Southern cooking so everyone can pull up a seat at the table and sample some of the region’s finest flavors.

Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz.

Join Link Down South, where tall tales. are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.

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