• DKennedy on July 20, 2022

  Discovered this book on a neighbor's shelf.

• L.Nightshade on October 17, 2015

  CHOCOLATE BOURBON PECAN PIE, page 216. I’ve made this pie several times now. It’s always come out great except one time I baked it in an unreliable oven. It was still good, but more like eating hard candy. Or something. I also made the accompanying cinnamon whipped cream, using less sugar than is called for, as the pie itself is certainly sweet enough. For some reason, whenever I make this pie, I’m compelled to make a braided crust. Photo here http://www.chowhound.com/post/september-2015-cotm-adjunct-thread-southern-cookbooks-1023426?commentId=9718977#9718977

• L.Nightshade on October 17, 2015

  SAVORY BLUE CHEESE BISCUITS, page 60. Easy peasy little biscuits with blue cheese and minced chives. Not buttermilk biscuits, just egg and heavy cream mixed together and blended with the dry ingredients, butter, chives, and blue cheese. The blue cheese flavor is surprisingly mild, considering there is quite a bit in the dough. But it adds a very nice note. I served these with the pickled shrimp and watermelon salad from Heritage. This morning I made little sandwiches for Mr. NS, using the biscuits and sausage, with some mashed roasted grapes. He was happy. Photo here http://chowhound.chow.com/topics/1023426?commentId=9713038#9713038

Notes about Recipes in this book

• Savory blue cheese biscuits

  • DKennedy on December 15, 2020

    The pulled bourbon braised beef short ribs served on blue cheese biscuits makes a wonderful brunch menu, see p. 138 and 60.

• Oil-cured tomato dressing

  • breakthroughc on October 27, 2025

    Delicious dressing. I made a half recipe. As written is too thick to be a dressing. I added a 1/4 cup of water to this it out. I also added a Tablespoon of Dijon.

• Baby spinach, shaved fennel, and apple salad

  • kariholsberry on May 23, 2026

    I did t have fennel so just apple and spinach but the dressing was great!

• Cumin-crusted skirt steak with summer corn and black bean salsa

  • peaceoutdesign on August 28, 2023

    I marinated it the night before without adding the lime and then squirted it with lime prior to grilling. This had a lot of flavor and would use again. I already had a chimichurri, so I didn't make the salsa but I would like to try it sometime.

• Pulled bourbon braised beef short ribs

  • DKennedy on December 15, 2020

    The pulled bourbon braised beef short ribs served on blue cheese biscuits makes a wonderful brunch menu, see p. 138 and 60.

• Grilled wild salmon on cilantro coconut rice with watermelon salsa

  • Saltairelife on September 09, 2025

    I really wanted to like this recipe but it just fell flat for me considering all the work that went into it. The rice just didn't deliver. Overall not a whole lot of flavor to this dish I could have just done something super simple with my salmon and fruit and been happier

• Cucumber mint martini

  • peaceoutdesign on September 23, 2021

    I used St Germaine instead of the Grand Marnier. I need to try as written.

• Fig syrup

  • peaceoutdesign on August 23, 2023

    I made this to replace Liber and Co.'s fig syrup. I halved the recipe and used Bullit Bourbon instead of Drambuie which I couldn't find locally. I strained with in a nut milk bag and then added another oz bourbon to thin it a bit and give it a bit of a shelf life. Compared to the Liber and Co. syrup, they both had great fig flavor. Liber's had more maple flavor although there was no maple in the ingredient list. Next time I would replace the agave with maple syrup. This recipe was brighter due to the lemon juice which I think that I would half or delete and go for the earthier taste. This recipe was also significantly thicker and harder to work with so I think decreasing the sugar would help and nothing would be lost. Maybe the nuttier Calimyrna (or Smyrna) figs next time if I can find them. I know....a lot of changes or suggestions!