• ChefGrumpy on September 01, 2020

  One of me least favorite southern cookbooks due to the excessive fussiness and complicated steps to bring a recipe off. Many recipes require prep work to create the specialized ingedient(s) called for by the chef. The result might be worth it, but I lack the spare time to create the specialized pantry.

Notes about Recipes in this book

• Cheeseburgers

  • DKennedy on December 15, 2020

    This recipe is very similar to the Tusk Burger recipe in his first book which I have made and loved.

• Duck stock

  • DKennedy on May 02, 2022

    Made using leftovers from Lost Kitchen dinner party

• Traditional shrimp and grits

  • Rinshin on March 27, 2022

    This recipe does not contain rice koji or vinegar. Recipe at https://www.bhg.com/recipe/shrimp-and-grits/

  • Rinshin on March 27, 2022

    Fantastic! The quality of just shipped spotted shrimp from Alaska really elevated this simple ingredient list. The timing of cooking shrimp is much shorter than recipe specified for me. Liked the use of button mushrooms quartered and cooked al dente because it was like eating more shrimp for texture. Reduced salt. I have never seen long soaking of grits as well as stop and go method and although I was only able to soak grits for few hours, I can certainly tell a big difference in smoothness. I added shrimp shells to make more concentrated vegetable stock using better than bouillon paste. Nice addition of lemon juice to grits and it works nicely. This has become my favorite shrimp and grits recipe and would like to see what the results will be using less than stellar shrimp. The serving size was perfect for us.

• Boiled peanuts

  • tekobo on December 09, 2020

    I don’t have a slow cooker so I cooked these in my pressure cooker for 25 minutes. Came out well.

• Fried chicken

  • Baxter850 on May 10, 2020

    Liked the technique but the chicken came out too salty. Brined the chicken for 14 hours and left breaded for 8 hrs. Would increase oil temperature to 350 next time or only fry two pieces at a time (fried 4) to get a better crust.

• Brown-butter cauliflower

  • billcranecos on September 06, 2023

    As is, I didn't find this a very interesting or effective recipe. I likely will not repeat this one.

  • HotGarlicCrisp on February 27, 2021

    This is a great way to make cauliflower but I suggest the following: Preheat oven to 350. Use a larger head and start in an oven proof pan. Trim the base of the cauliflower to make it stay upright rather than using a cookie cutter. After 7-10 minutes of basting on the stove season the whole head with some cayenne, garlic powder, onion powder, dried parsley and grated Parmesan cheese. Bake for 30-45 minutes till cauliflower is cooked but still crispy.

• Rhubarb-tomato conserve

  • Hansyhobs on March 26, 2023

    I modified this slightly. I put the whole tomatoes and rhubarb in a food processor to blitz. Cooked for a bit longer than suggested to soften everything up. Used shop-bought tomato and basil vinegar. I also made a 1/4 of the recipe and it's a huge amount. Tastes good and will have with chicken etc.

• Chicken breasts with black pepper and peanut butter gravy

  • Robolovesfood on January 24, 2021

    This requires a lot of steps and specialized ingredients. I subbed avocado oil for the green peanut oil and roasted unsalted peanuts for green ones. The chicken was very juicy and the parsley and mint salad was good.