The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef by Tenney Flynn

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    • Categories: Spice / herb blends & rubs; Cajun & Creole
    • Ingredients: paprika; garlic powder; onion powder; ground cayenne pepper; black peppercorns; white peppercorns; dried oregano; dried thyme
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    • Categories: Sauces for fish; Appetizers / starters; Cooking for 1 or 2
    • Ingredients: oysters with shells; ketchup of your choice; prepared horseradish; Worcestershire sauce; Tabasco sauce
    • Accompaniments: Cane vinegar mignonette
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    • Categories: Appetizers / starters; American South
    • Ingredients: pompano fillets; cobia fillets; red snapper fillets; yellowfin tuna; lionfish fillets
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    • Categories: Egg dishes; Quick / easy; Appetizers / starters; Main course; Cooking for 1 or 2; American South
    • Ingredients: salmon belly; Vidalia onions; hard-boiled eggs; chives; capers; heavy cream; chervil; edible flowers; microgreens
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    • Categories: Quick / easy; Appetizers / starters; Main course; Cooking for 1 or 2; American South
    • Ingredients: yellowfin tuna steaks; Asian pears; toasted pine nuts; toasted sesame oil; kosher salt; wasabi powder; rice wine vinegar
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    • Categories: Dressings & marinades; Appetizers / starters; American South
    • Ingredients: oranges; limes; shallots; Fresno chiles; cucumbers; satsuma oranges; blood oranges; Meyer lemons; lionfish fillets
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    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: citrus fruit of your choice
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    • Categories: How to...; Appetizers / starters; Main course; American South
    • Ingredients: olive oil; Fresno chiles; thyme sprigs; bay leaves; peppercorns of your choice; lemons; tuna
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    • Categories: How to...; Appetizers / starters; Main course; American South
    • Ingredients: shrimp; lobster base; salted butter
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    • Categories: Sauces for fish; Main course; Cooking for 1 or 2; American South
    • Ingredients: white mushrooms; peppercorns of your choice; bay leaves; parsley; white wine; fish stock; carrots; leeks; lemons; tarragon sprigs; king salmon; chervil; shallots
    • Accompaniments: Vin blanc butter sauce
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    • Categories: Egg dishes; Salads; Main course; Cooking ahead; American South; French; Italian
    • Ingredients: haricots verts; potatoes; eggs; vegetable oil; all-purpose flour; panko breadcrumbs; spring greens; olive oil; Fresno chiles; thyme sprigs; bay leaves; peppercorns of your choice; lemons; tuna; sherry vinegar; fines herbes; Kalamata olives; green olives; roasted red bell peppers; giardiniera relish; garlic; celery; parsley; cane vinegar
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    • Categories: Spice / herb blends & rubs; Main course; Cooking for a crowd; American South
    • Ingredients: mustard seeds; coriander seeds; allspice berries; dill seeds; whole cloves; dried red pepper flakes; bay leaves; kosher salt; lemons; shrimp; saltines
    • Accompaniments: House cocktail sauce; White rémoulade sauce
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    • Categories: How to...; Main course; Cooking for a crowd; American South
    • Ingredients: crawfish; crawfish, shrimp, & crab boil seasoning mix
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    • Categories: How to...; Main course; Appetizers / starters; American South
    • Ingredients: whole lobsters
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    • Categories: Sauces for fish; Appetizers / starters; Cooking for a crowd; American South; Cajun & Creole
    • Ingredients: mayonnaise; honey; Creole mustard; dry mustard; steak sauce; lemons; Tabasco sauce; half and half cream; stone crab claws
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    • Categories: Salads; Sandwiches & burgers; Main course; American South
    • Ingredients: mayonnaise; celery; roasted red peppers; lemons; parsley; mustard seeds; coriander seeds; allspice berries; dill seeds; whole cloves; dried red pepper flakes; bay leaves; kosher salt; shrimp; saltines; Chef Paul Prudhomme's Shrimp Magic; milk; honey; eggs; active dry yeast; bread flour
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    • Categories: Salads; Appetizers / starters; American South; Mexican
    • Ingredients: black peppercorns; bay leaves; parsley stems; sweet onions; shrimp; tomato ketchup; tomato juice; limes; oranges; Tabasco sauce; roasted red peppers; cilantro; avocados; frozen squid
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    • Categories: Sauces for fish; French; Vegetarian
    • Ingredients: butter
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Notes about this book

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Notes about Recipes in this book

  • Lundi gras punch

    • debkellie on May 29, 2022

      Very drinkable! It says the quantity if for 1 serve.... easily serves 2 in a standard hi-ball glass. I subbed vodka as I had no other grain alcohol.. potent.

  • White rémoulade sauce

    • Baxter850 on August 02, 2021

      Delicious and simple sauce.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    This cookbook is the chef's declaration of love for Louisiana, seafood, and a testament to his dedication to feeding people. It leaves the reader with a "little something extra".

    Full review
  • ISBN 10 1423651006
  • ISBN 13 9781423651000
  • Linked ISBNs
  • Published Aug 13 2019
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Gibbs Smith

Publishers Text

More than 100 recipes, stories, and wine pairings from New Orleans’ chef Tenney Flynn of GW Fins restaurant.

Delicious recipes and tips to help home cooks master cooking all kinds of seafood. Flynn’s easygoing, engaging style gives readers a tour of his hometown along with a toolkit for cooking seafood, from testing freshness at the market to pairing delicious fish recipes with sides and wines to create a finished menu. From classic Barbecued Shrimp and simple Sautéed Fillets with Brown Butter and Lemon to adventurous Pompano en Papillote with Oysters, Rockefeller Spinach, and Melted Tomatoes and sophisticated Lionfish Ceviche with Satsumas, Limes, and Chiles, Chef Flynn makes cooking fish “as easy as frying an egg.”

Two-time winner of the New Orleans Magazine “Chef of the Year Award” Tenney Flynn grew up cooking in his father’s restaurant in Stone Mountain, Georgia, learning a life-long love of Southern cooking and seafood. Now chef and co-owner of GW Fins seafood restaurant, Chef Flynn also serves on the board of directors of the Louisiana Seafood Association, and as Chef Council Chair of The Audubon Nature Institute’s GULF Chef’s Council. An avid diver and spear fisher, Flynn often serves his own catches at GW Fins.



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