Southern Comfort: A New Take on the Recipes We Grew Up With

Southern Comfort: A New Take on the Recipes We Grew Up With

Allison Vines-Rushing

Language: English

Pages: 240

ISBN: 1607742624

Format: PDF / Kindle (mobi) / ePub

The much-anticipated debut cookbook from two of the most admired and innovative young chefs in the South, with 100 recipes featuring their refined, classically-inspired takes on the traditional Southern food they grew up with.

Allison Vines-Rushing and Slade Rushing are two of the most admired and innovative young chefs in the South. Their distinctive brand of cooking is praised for its brilliant juxtaposition of rustic flavors with refined, classically inspired preparations. 

Southern Comfort is not only their much-anticipated debut cookbook, but also Allison and Slade’s personal story: their childhood food memories and family traditions growing up in Louisiana and Mississippi, how they met and fell in love in a New Orleans kitchen, and lessons learned working in top restaurants in San Francisco and New York. It also describes their bittersweet homecoming and the opening of their first restaurant just days before Hurricane Katrina hit. And perhaps most importantly, Southern Comfort shares Allison and Slade’s deep-rooted love for the area—its history, its cuisine, and its people—which inspired them to stay in New Orleans and keep cooking.

These 100 recipes reflect Allison and Slade’s refreshing approach to regional cuisine, with its pitch-perfect blend of high and low. Dishes like Hush Puppies with Caviar, Sweet Tea–Roasted Duck in Date Sauce, and their legendary Oysters Rockefeller “Deconstructed” are modern in technique and execution, yet inspired by the traditions, ingredients, and down-home philosophy that make Southern food so appealing.

At its heart, Southern Comfort is a celebration: of local ingredients, New Orleans’s vibrant food culture, and Allison and Slade’s shared Southern upbringing. Brimming with flavorful recipes and stories, it showcases the very best that the New South has to offer.

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class, I was amazed at the varieties of lettuce in the world and the techniques one used to create dressings and vinaigrettes from scratch. My family shopped at the local Piggly Wiggly, so I thought that all salads came from iceberg. When building a great salad you absolutely must choose the freshest of lettuces. If the greens look just okay, not great, do yourself a favor and start the meal with a soup or other first course, not a salad. A great salad may look easy when it’s put in front of

soup, until nice and smooth. Serve immediately. CREAMY PARSNIP SOUP SERVES 6 When you want your kids to try new vegetables, the fragrant parsnip is a perfect one to start with. It’s unobstrusive white color and intense natural sweetness will lure them back for another sip. If you are catering to a more adult palate, finish the soup with a drizzle of truffle oil for an elegant starter. 2 tablespoons light olive oil 2 pounds parsnips, peeled and thinly sliced 2 shallots, thinly sliced

chicken stock in ¼-cup increments, stirring occasionally, until the liquid is absorbed. Continue adding chicken stock, stirring, until the rice is al dente. Finish the risotto with the butter and lemon zest and juice. Remove the herbs and adjust the seasoning. To prepare the shrimp, heat the remaining 3 tablespoons of the olive oil in a large sauté pan over high heat until smoking. Season the shrimp on both sides with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Decrease the heat to

cutting board and let rest for 10 minutes before slicing and serving. Be sure to reserve the pan juices and pour them over the sliced pork. DEEP-FRIED TURKEY SERVES 10, WITH LEFTOVERS Fried turkey is the answer to a Thanksgiving under the gun. There is no need to wake up at the crack of dawn to put the turkey in the oven. Let that bird brine for 36 hours, then pop it in a cauldron of hot fat (outside, of course). And you’ve got turkey on the table in under 2 hours. It’s not just any

Onion and Goat Cheese Quiche Green tomatoes Green Tomato Salad with Blue Cheese Dressing and Crispy Shallots Green Tomato–Vinegar Sauce Grilled Calamari Stuffed with Cornbread and Collards Grilled Lemonfish with Horseradish Sauce Grilled Quail with Honey-Soy Butter Grits Black Truffle Grits Creamy Grits New Orleans–Style Grits and Grillades H Halibut with Creole Mustard Hollandaise Homemade Mayonnaise Horseradish Sauce Hush Puppies with Caviar J Jam, Tomato-Jalapeño

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