B. Smith Cooks Southern-StyleIn B. Smith’s Southern Cooking A-Z, she explores the rich and diverse cuisines of the American South—from Cajun to creole, Soul food to “New Southern.” Laced with engaging anecdotes about culture and history, Smith’s recipes equal parts instructive and entertaining. Hers isn’t a cookbook for elaborate dinner parties or calorie counters, but rather a guide for those unafraid to smoke a pig and toss back a few sliders. From Smith’s mouthwatering catfish fingers to her Jambalaya, her Kentucky Burgoo, and the entertaining stories she tells while teaching you her tricks, B. Smith’s Southern Cooking A-Z will show even the most skeptical reader why the Wall Street Journal has hailed her as “One of the most formidable rivals of Martha Stewart.” |
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... simmer, stirring often to melt butter. (Do not allow mixture to boil.) 2. Slowly stir in the grits. Reduce heat to medium-low, cover, and cook, stirring occasionally, for 12 to 14 minutes or until thickened. Remove from heat and serve ...
... simmer, stirring often to melt butter. (Do not allow mixture to boil.) 2. Slowly stir in the grits. Reduce heat to medium-low, cover, and cook, stirring occasionally, for 12 to 14 minutes or until thickened. Remove from heat and serve ...
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... simmer for 20 minutes . Stir in the shrimp , basil , and parsley , and simmer until the sauce is slightly thickened and the shrimp is just cooked through , about 5 to 8 minutes . Serve immediately over Rich and Creamy Grits . Cheese ...
... simmer for 20 minutes . Stir in the shrimp , basil , and parsley , and simmer until the sauce is slightly thickened and the shrimp is just cooked through , about 5 to 8 minutes . Serve immediately over Rich and Creamy Grits . Cheese ...
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... slices in the sauce and simmer for about 5 minutes . Discard the bay leaf . Serve garnished with chopped scallion and parsley over freshly cooked Rich and Creamy Grits . Lobster Grits GRITS YIELDS 4 SERVINGS This recipe is so.
... slices in the sauce and simmer for about 5 minutes . Discard the bay leaf . Serve garnished with chopped scallion and parsley over freshly cooked Rich and Creamy Grits . Lobster Grits GRITS YIELDS 4 SERVINGS This recipe is so.
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... simmer and slowly add the cornstarch mixture . Stir constantly with a wire whisk until lightly thickened ( if you like your syrup thicker , continue to simmer until desired thickness is achieved ) . Serve the syrup warm with Pain Perdu ...
... simmer and slowly add the cornstarch mixture . Stir constantly with a wire whisk until lightly thickened ( if you like your syrup thicker , continue to simmer until desired thickness is achieved ) . Serve the syrup warm with Pain Perdu ...
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... simmer for 20 minutes. 2. Rinse the chicken livers in cool water, pat dry with paper towels, and sprinkle with the seasoned salt and pepper. 3. Lightly dredge the chicken livers in the flour, shaking off excess. 4. In a large nonstick ...
... simmer for 20 minutes. 2. Rinse the chicken livers in cool water, pat dry with paper towels, and sprinkle with the seasoned salt and pepper. 3. Lightly dredge the chicken livers in the flour, shaking off excess. 4. In a large nonstick ...
Contents
Breads and Dressings Contents | |
Soups and Stews | |
Salads | |
Meat | |
Poultry | |
Seafood | |
Sides | |
Sauces and Condiments | |
Desserts | |
Beverages | |
Acknowledgments | |
Index | |
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Common terms and phrases
1/4 teaspoon ½ cup ½ teaspoon ¼ cup andouille baking sheet barbecue sauce bay leaves bell pepper black pepper boil Bourbon brown sugar cake cayenne pepper celery chicken stock cloves garlic collard greens combine cook cool cornbread Creole seasoning cup chopped diced dish dough Dressing flavor freshly ground black garnish ginger gravy green grill grits ground black pepper large bowl meat medium heat medium-high heat mixture nonstick Old Bay Seasoning olive oil onion ounces parsley pecans pepper to taste pork pound Preheat oven recipe follows refrigerate Remove roasting room temperature salad Salt and freshly salt and pepper saucepan sausage sauté scallions seafood Season with salt Serve immediately shrimp simmer skillet sliced small bowl soup Spicy stirring frequently stock or broth syrup tablespoons tablespoons butter teaspoon dried teaspoon freshly ground teaspoon salt thyme tomatoes Turducken turkey vanilla vinegar warm whisk Worcestershire sauce YIELDS 4 SERVINGS