Notes about Recipes in this book

• Cheesy grits with poached eggs, greens, and bacon

  • twoyolks on May 15, 2016

    This was really good even if it's a bit simple. The quickly pickled chiles put it over the top. The vinegar contrasts well with the richness of the other ingredients.

  • clcorbi on January 19, 2017

    We really didn't follow this recipe closely at all--used it more as a template--but enjoyed the final result! I subbed roasted carrots and broccoli for the greens, used my own pickled jalapeños rather than fast-pickling a pepper, and fried the eggs rather than poached them. This makes for a very rich dinner, but is tasty, and next time I'd add even more pickled jalapeño than I did this time.

• Confit chicken thigh and andouille sausage cassoulet

  • twoyolks on December 20, 2021

    I thought this was overall good. The chicken was really tender but maybe a tad dry. The beans had a lot of flavor and were my favorite part. The andouille I used was a bit spicy so it made the beans a bit spicy.

• BA's best bread

  • twoyolks on May 07, 2020

    I enjoyed the flavor of the bread but my bread ended up underproofed.

• Yellowtail crudo with citrus and avocado

  • thekitchenchronicles on July 25, 2017

    I made this as a poke-style bowl over sushi rice, with excellent results. Interesting flavors that really go together, easy to prepare and cost effective compared to similar poke bowls you buy! Wrote it up here: http://www.thekitchenchronicles.com/2017/06/06/yellowtail-bowl-with-citrus-and-avocado/

• Winter squash and short-rib enchiladas

  • bktravels on December 21, 2016

    Many steps in this recipe, so it is time-consuming, but easy. The enchilada sauce is beautiful and the dish was delicious. We happened to find a red kuri squash at the market and that inspired me to try the recipe. With time on my hands, I would definitely make this again.

  • clcorbi on January 19, 2017

    Wow! This is a hugely time-consuming recipe, but it isn't a lot of active cooking time until the final assembly. I did not have quite the selection of dried chiles called for; I only had guajillos and a small, spicy, unlabelled type of chile that I have been using for my Sichuan cooking. I was worried the sauce would be too spicy, and when I first tasted it, it totally was. But I didn't need to be too worried because after a few hours of braising, the sauce had mellowed out and become delicious. I really loved the addition of roasted, blended squash (I used butternut) to the sauce, which also helped mellow the spiciness. I used flour tortillas rather than corn, since that is what I had, and even though I was annoyed by the frying step, I do think it helped keep the tortillas from falling apart. If I were ever to make this recipe again, I would definitely make the sauce and braised beef in advance; this would make a gorgeous dish to serve at a dinner party.

• Paper plane cocktail

  • peaceoutdesign on December 31, 2020

    All equal parts including lemon juice. Paper Boat version is Mezcal or Tequila replacing the bourbon.

• Sour cream and scallion drop biscuits

  • clcorbi on November 20, 2016

    These biscuits are addictively good--they're almost exactly the same texture/flavor as the cheddar biscuits from Red Lobster (and in fact, I may try adding some grated cheese to the batter next time). For this batch I had to substitute yogurt for some of the sour cream, and they turned out a bit flatter than usual, but the texture was still perfect. I sprinkled the tops with a mixture of smoked paprika and cayenne. I can't recommend these enough as they are easy and just delicious.

  • breakthroughc on March 16, 2023

    Wow, these are good. Can’t believe this recipe has been in my to cook file for 7 years. They are remarkably similar in texture to the Red Lobster biscuits, but fresher and less processed tasting. I only had a cup of sour cream so I used a half cup of 2% Greek yogurt and I would do that again. Next time I will try it with half sour cream and half 2% yogurt. There will be a next time as my husband loves Red Lobster biscuits.

• Schmaltz-refried pinto beans

  • blazin on May 14, 2020

    I didn't have schmaltz, but I had duck fat, so I made it with that. They are absolutely delicious. Will make again and again.