New Southern Cooking by Nathalie Dupree

  • Asparagus topped with scallops

    from New Southern Cooking New Southern Cooking by Nathalie Dupree

    • Categories: Dressings & marinades; Appetizers / starters; American South
    • Ingredients: asparagus; onions; scallops; peanut oil
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Notes about Recipes in this book

  • Grouper with leeks, herbs, and butter sauce

    • twoyolks on December 10, 2016

      The leeks basically disintegrated during cooking without providing much flavor. The fish was fine but I'd prefer it pan roasted.

  • Coconut-topped shrimp

    • hillsboroks on August 09, 2016

      The technique for cooking the shrimp in this recipe is good but the marinade was a real disappointment. It tasted mainly of soy sauce and the onions did not seem to belong here. Next time I would look for a more flavorful, complex marinade and use her cooking method to prepare the shrimp. It worked well to broil small batches for a barbecue party since the total cooking time is only about 4 1/2 minutes.

  • White butter sauce

    • twoyolks on December 10, 2016

      This is basically a buerre blanc that is very heavy on the butter.

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  • ISBN 10 0820343579
  • ISBN 13 9780820343570
  • Published May 14 2014
  • Format Misc. format
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher University of Georgia Press
  • Imprint University of Georgia Press


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