Download A Time to Cook: Dishes from My Southern Sideboard by James Farmer PDF

By James Farmer

New twists on conventional Southern favorites

Southern nutrients is greater than cornbread, biscuits, and fried chook. James Farmer revamps the menu together with his personal twists on conventional Southern dishes (ergo, Peach and Pecan chook Salad, Collard Cole Slaw, Plum and Persimmon beef Tenderloin). Stitched including a mix of culture and nostalgia, Farmer’s dishes are up-to-date for today’s way of life with no sacrificing the delicious satisfaction that's the hallmark of Southern meals, all utilizing what's clean and most sensible, gleaned from the land and backyard and steeped in historical past.

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Extra resources for A Time to Cook: Dishes from My Southern Sideboard

Sample text

Cranberry sauce; place on sandwiches, 3 g dietary fiber, 10 g protein. cranberry sides down. Brush outsides of sandwiches with oil. 2 Preheat a covered indoor grill, panini press, grill pan, or large skillet. Place sandwiches, two at a time if necessary, in grill or panini press. Cover and cook about 6 minutes or until golden brown and cheese is melted. (If using a grill pan or skillet, place sandwiches on grill pan or skillet. Weight sandwiches down with a heavy skillet [add food cans for more weight] and cook for 2 minutes.

3 Pour egg product over mushroom mixture. Cook over medium heat, without stirring, until egg begins to set on bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg so the uncooked portion flows underneath. Continue cooking about 2 minutes or until egg is cooked through but is still glossy and moist. Immediately remove from heat. *tip To warm tortillas, wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 30 seconds or until heated through.

Indd 54 9/20/11 11:12 AM Grilled Chicken–Mole Sandwiches start to finish 30 minutes makes 4 sandwiches 1 2 small avocado, seeded, peeled, and mashed tablespoons mayonnaise 1 teaspoon salt 1 teaspoon cayenne pepper ⁄4 ⁄4 4 1 ⁄3 4 skinless, boneless chicken breast halves (about 11⁄4 pounds total) 1 In a small bowl stir together 1 avocado, mayonnaise, ⁄4 teaspoon 4 Cut chicken diagonally into 1 55 1 ⁄4- to ⁄2-inch slices. Spread salt, and cayenne pepper. Cover and avocado mixture on bottoms of buns.

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