• LouiseQuasiChef on June 17, 2017

  Buttermilk vinaigrette. This recipe alone is worth the price of this book.

• betbaby on February 17, 2010

  A genius chef. He elevates traditional Southern cooking to haute cuisine.

Notes about Recipes in this book

• Highlands baked grits

  • clkandel on July 26, 2022

    One of our favorite dishes to make using chanterelles. We use a little less sherry vinegar, but that might depend on specific brands. We also strain the solids from the sauce before adding the cream and butter.

• Creamy grits

  • racheljmorgan on June 05, 2022

    These were just ok, not as good as his polenta grits recipe in the Bottega Favorita cookbook. Something about the parmesan clashed here for me. There's a certain tang that isn't mellowed by any cream, I think.

• Spicy coleslaw

  • Ycool on February 20, 2016

    I love this spicy yet traditional coleslaw and it's a hit for parties. I've been making it for years and years. It's got a lot of dimension in texture and sweet and tang and as long as your audience can take the "hit" from the jalapenos (which you could leave out if you must) it's always a winner

• Highlands seafood platter

  • Shelmar on June 14, 2022

    pg.62; basic, substituted Prince Edward for Apalachicola.

• Autumn beet salad with spiced pecans, pears, and Fourme d'Ambert

  • clkandel on February 20, 2026

    Great flavors!

• Warm cabbage salad with goat cheese and corn bread crostini

  • clkandel on July 26, 2022

    This dish is so easy to prepare and the flavor is incredible. I've made it with and without the bacon. When not using the bacon, I added about 1/4 tsp. hot smoked paprika to the cabbage as it cooked.

• Chicken sauté with lemon, capers, and bread crumbs

  • dbruijn on May 18, 2024

    1. The photo used in the recipe book is a chicken leg with a bone in it. The recipe calls for boneless chicken breast. 2. 1 Tb oil and 1 Tb butter WILL NOT cook 4 large breaded boneless skinless chicken breasts. Neither would they cook after 7 minutes in a pan. Hilarious that after it states to “drain the fat” before making the sauce. I literally had to add oil while it was cooking or else it would have been a black char mess with raw egg breaded sides. 3. After the sauce was cooked it said to taste and adjust the seasonings. Well, considering you never told us to put any in, we would have to add all the seasonings. You know, for the most reknown chef in Alabama to make a beautiful cookbook, you’d think they’d test and proof these recipes. I’ve had issues with almost every one. That said, this was a yummy take on piccata.

• Roast chicken with spring vegetables

  • racheljmorgan on July 28, 2023

    Made this for our wedding anniversary dinner. I subbed white onion for spring onions. The recipe turned out just average: a bland but perfectly cooked roast chicken. The herbs and ample seasoning are not coming through at all when stuffed this way. I wish I had taken half of what went into the bird and rubbed it on the skin or under it. The asparagus was really good, but the carrots were undercooked.

• Quail stuffed with corn bread and figs with molasses vinaigrette

  • racheljmorgan on February 17, 2023

    These were ok. Not that difficult to prepare for a postponed Valentines Day dinner. Taste profile was sweet overall and very heavy on thyme. My husband said his one critique was that the birds hold so little stuffing that you don't get to taste more than 1 bite of it, maybe not worth doing. I liked the salad vinaigrette best.

• Pea cakes

  • clkandel on July 26, 2022

    So tasty! What a delicious way to enjoy field peas. I pan seared them 3 minutes per side and then baked for 6 minutes at 350. The tomato salsa adds just the right touch.

• Butternut squash and dried fig risotto

  • clkandel on October 08, 2023

    Great flavors and love all the veg. Made this in the Instant Pot, so adjusted the broth to those ratios - 1 c rice to 2 c broth.

• Strawberry ice cream

  • JoanN on July 01, 2017

    Good flavor; icy texture. Could be partially due to user error in not sufficiently draining the macerated strawberries. But must be better recipes out there.

• Mignonette

  • Shelmar on June 14, 2022

    Accompaning Highlands seafood platter, this sauce was the star of the meal

• Sherry vinaigrette

  • clkandel on February 20, 2026

    Quick and easy.

• Cocktail sauce

  • Shelmar on June 15, 2022

    Ok with Highlands seafood platter; improved next day with tortilla chips.