South: Essential Recipes and New Explorations by Sean Brock

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  • Boiled peanuts (page 22)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Snacks; Cooking ahead; American South
    • Ingredients: green peanuts; slab bacon; Charleston hots; chile powder; onion powder; ground cumin; dried oregano; garlic powder; ground cayenne pepper; mustard powder; bourbon-smoked paprika
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  • Deviled eggs (page 23)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Egg dishes; Snacks; Entertaining & parties; American South; Vegetarian
    • Ingredients: eggs; mayonnaise; yellow mustard; Kirby cucumbers; sweet onions; sugar; yellow mustard seeds; turmeric; celery seeds; apple cider vinegar; fresh bay leaves; whole cloves; jalapeño chiles; ramps; rice vinegar; coriander seeds; fennel seeds; black peppercorns; whole star anise; cinnamon sticks; green cardamom pods; Charleston hots; finishing salt; rice koji; distilled white vinegar; bourbon-smoked paprika
    • Accompaniments: Pickled chilies
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  • Rice-and-shrimp croquettes with tomato chili sauce (page 24)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Fried doughs; Rice dishes; Sauces, general; Snacks; American South; West African
    • Ingredients: sweet onions; whole cayenne pepper; scallions; tarragon; Carolina Gold rice; canola oil; celery; green peppers; shrimp; Espelette pepper powder; white pepper; heirloom tomatoes; apple cider vinegar; light brown sugar; Worcestershire sauce; ground cardamom
    • Accompaniments: Grilled catfish with hoppin' John
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  • Chilled oysters with buttermilk, apple, and caviar (page 27)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Snacks; American South
    • Ingredients: buttermilk; oysters with shells; tart apples; chives; paddlefish caviar
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  • Grilled oysters with green garlic butter (page 28)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Dips, spreads & salsas; Grills & BBQ; Sauces for fish; Snacks; American South
    • Ingredients: green garlic; butter; dry white wine; lemons; Aleppo pepper; oysters with shells; lovage; egg yolks; kosher salt; sugar; ice cream salt; blue crab roe; summer sausage casings
    • Accompaniments: Pickled chilies
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  • Southern clams Casino (page 35)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Appetizers / starters; Snacks; American South
    • Ingredients: Asiago cheese; pork stock; littleneck clams; Tuscan kale; sweet onions; smoked bacon; coarse cornmeal; buttermilk; eggs; pork fat; fine white cornmeal; heirloom tomatoes; tomato juice; Charleston hots; finishing salt; rice koji; distilled white vinegar; ice cream salt
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  • Clams with sausage, braised peppers, and grilled bread (page 37)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Grills & BBQ; Appetizers / starters; Snacks; American South
    • Ingredients: sweet onions; red peppers; yellow peppers; apple cider vinegar; chicken stock; baguette bread; smoked breakfast sausages; heavy cream; dry white wine; fresh bay leaves; littleneck clams; heirloom tomatoes; tomato juice; Charleston hots; finishing salt; rice koji; distilled white vinegar; parsley; tarragon; chives; chervil
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  • Deviled crab (page 40)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Appetizers / starters; American South
    • Ingredients: fresh bay leaves; white pepper; Carolina Gold rice; panko breadcrumbs; eggs; tomato ketchup; mayonnaise; ground cayenne pepper; celery; green peppers; scallions; jalapeño chiles; lump blue crabmeat; parsley; chervil; tarragon; chives; Charleston hots; rice koji; distilled white vinegar; finishing salt; yellow hominy; bourbon-smoked paprika; culinary lime
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  • Crispy pig's ears with pimento ranch (page 43)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Fried doughs; Sauces, general; Dips, spreads & salsas; Appetizers / starters; Cooking ahead; American South
    • Ingredients: pig ears; pork stock; canola oil; rice flour; buttermilk; sour cream; jarred pimento peppers; chives; cheddar cheese powder; garlic powder; onion powder; Espelette chile flakes; ground cayenne pepper; Charleston hots; finishing salt; distilled white vinegar; rice koji; ramps; jalapeño chiles; apple cider vinegar; rice vinegar; sugar; coriander seeds; fennel seeds; black peppercorns; whole cloves; whole star anise; cinnamon sticks; green cardamom pods; fresh bay leaves; pimento peppers; cream cheese; mayonnaise; white pepper; sharp cheddar cheese; bourbon-smoked paprika; white cheddar cheese powder
    • Accompaniments: Pickled green tomatoes
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  • Crispy pig's ears

    from South: Essential Recipes and New Explorations South by Sean Brock

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  • Smoked trout dip (page 45)

    from South: Essential Recipes and New Explorations South by Sean Brock

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  • Grilled chicken wings with West African BBQ sauce (page 46)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Grills & BBQ; Sauces for poultry; Appetizers / starters; American South; West African
    • Ingredients: sorghum syrup; chicken wings; jalapeño chiles; sweet onions; fresh ginger; coriander seeds; turmeric; black peppercorns; brown mustard seeds; black cardamom pods; bay leaves; cinnamon sticks; whole star anise; pork stock; apple cider vinegar; tomato ketchup; garlic powder; onion powder; chile powder; boiled peanuts; rice koji; finishing salt; bourbon-smoked paprika
    • Accompaniments: Pickled chilies; Pickled peaches
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  • Sea Island red pea spread with cucumber-tomato salad (page 49)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Dips, spreads & salsas; Salads; Snacks; American South; Vegan; Vegetarian
    • Ingredients: Sea Island red peas; vegetable stock; lemons; heirloom tomatoes; cucumbers; distilled white vinegar; sumac; mint; benne seeds; benne oil; bourbon-smoked paprika
    • Accompaniments: Appalachian fry bread
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  • Fried green tomatoes (page 50)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Fried doughs; Appetizers / starters; Snacks; American South
    • Ingredients: buttermilk; green tomatoes; fine yellow cornmeal; Charleston hots; rice koji; distilled white vinegar; finishing salt; pork fat
    • Accompaniments: Sour corn chowchow
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  • Fried bologna with pickled peach mustard (page 52)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Sauces, general; Appetizers / starters; Snacks; Summer; American South
    • Ingredients: Dijon mustard; peaches; distilled white vinegar; sugar; lemongrass; fresh ginger; black peppercorns; allspice berries; whole cloves; cinnamon sticks; mace; milk powder; Insta cure #2; monosodium glutamate; onion powder; white pepper; mustard powder; sodium erythorbate; nutmeg; beef; pork shoulder; bacon; phosphate; bourbon-smoked paprika; summer sausage casings
    • Accompaniments: Pickled green tomatoes
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  • Smoked baby back ribs with benne BBQ sauce (page 55)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Sauces for meat; Grills & BBQ; Snacks; American South
    • Ingredients: baby back pork ribs; benne seeds; sorghum syrup; benne oil; scallions; garlic powder; onion powder; chile powder; pork stock; apple cider vinegar; tomato ketchup; pork skin; canola oil; bourbon-smoked paprika
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  • Ol' Fuskie crab rice (page 58)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Rice dishes; Appetizers / starters; American South
    • Ingredients: slab bacon; dried shrimp; sweet onions; celery; red peppers; white pepper; fresh bay leaves; Carolina Gold rice; chives; lump blue crabmeat; heirloom tomatoes; apple cider vinegar; light brown sugar; Worcestershire sauce; ground cardamom; egg yolks; kosher salt; blue crab roe; summer sausage casings
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  • Traditional shrimp and grits (page 61)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Quick / easy; Appetizers / starters; Main course; American South
    • Ingredients: country ham; shrimp; button mushrooms; scallions; vegetable stock; grits; fresh bay leaves; white pepper; Charleston hots; distilled white vinegar; rice koji; finishing salt
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  • Shrimp and grits with roasted tomatoes, fennel, and sausage (page 62)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Appetizers / starters; Main course; American South
    • Ingredients: smoked breakfast sausages; heavy cream; shrimp; Charleston hots; rice koji; distilled white vinegar; finishing salt; parsley; chives; chervil; tarragon; heirloom tomatoes; garlic; fennel; vegetable stock; white pepper; grits; fresh bay leaves
    • Accompaniments: Crispy pig's ears
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  • Chilled summer squash soup with buttermilk and sunflower seeds (page 66)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Quick / easy; Soups; Summer; American South; Vegetarian
    • Ingredients: buttermilk; white pepper; yellow summer squash; cucumbers; sweet onions; vegetable stock; sunflower oil; raw sunflower seeds; Espelette chile flakes
    • Accompaniments: Appalachian fry bread
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  • Groundnut soup (page 69)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Soups; American South
    • Ingredients: sweet onions; celery; chicken stock; fresh bay leaves; Frangelico liqueur; white pepper; green peanuts; boiled peanuts; rice koji; finishing salt
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  • Cream of morel soup (page 70)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Soups; American South; Vegetarian
    • Ingredients: kosher salt; morel mushrooms; sweet onions; mushroom stock; heavy cream; white pepper
    • Accompaniments: Confit tomatoes
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  • She-crab soup (page 73)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Soups; American South
    • Ingredients: live blue crabs; milk; heavy cream; sweet onions; Worcestershire sauce; mace; white pepper; tarragon; dry vermouth
    • Accompaniments: Crab roe bottarga; Shrimp and oyster purloo
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  • Killed lettuces (page 75)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Side dish; American South
    • Ingredients: slab bacon; sorghum syrup; apple cider vinegar; red spring onions; spring onions; mixed baby lettuces; coarse cornmeal; buttermilk; eggs; pork fat
    • Accompaniments: Pickled eggs
    show

  • Heirloom tomato and watermelon salad (page 78)

    from South: Essential Recipes and New Explorations South by Sean Brock

    • Categories: Salads; Side dish; Summer; American South
    • Ingredients: raw pecans; pecan oil; fish sauce; limes; heirloom tomatoes; watermelons; banana peppers
    • Accompaniments: Cottage cheese; Fresh cheese
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Notes about this book

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Brown-butter cauliflower

    • 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.

  • Duck stock

    • DKennedy on May 02, 2022

      Made using leftovers from Lost Kitchen dinner party

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  • ISBN 10 1579657168
  • ISBN 13 9781579657161
  • Published Oct 01 2019
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

In the follow-up to the award-winning and bestselling Heritage, Sean Brock writes the bible on Southern cooking and teaches all the elements of this beloved cuisine.

Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible.

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