Frank Stitt’s Southern Table: Recipe Discussion and Planning, Links, and Previous Picks and Pans
February 2008 Cookbook of the Month. Use this thread to make general comments about Frank Stitt’s Southern Table, discuss which recipes you are planning to try, and to post short reviews of recipes you may have already tried. This thread is also the place to post links to recipes that are available online. Full length recipe reviews should be posted in the appropriate section thread, which you can find here
A reminder that the verbatim copying of recipes to the boards is violation of the copyright of the original author. Posts with copied recipes will be removed.
Thanks for participating!
I've put together on line links that I've been able to find:
adapted from Frank Stitt's Southern Table
A LITTLE SOMETHING TO START …
Baked Oysters with Slab Bacon, Wilted Greens and Breadcrumbs
Baked Oysters with Bacon
Ravioli with Sweet Potatoes, Mustard Greens, and Country Ham
Curried Pumpkin Soup
Poached Egg Salad
FARM BIRDS AND GAME BIRDS
Roast Quail with Apples and Pecans
Butternut Squash and Dried Fig Risotto (Part of grilled quail recipe in book
Grilled Strip Steaks with Sweet Potato Hash Browns
Pork on Pork Simmered with Bourbon
Herbed Pork Rib Roast (Not in book?
Asparagus with Crawfish Meuniere (adapted
Spring Vegetable Ragout
Autumn Root Vegetable Puree
Glazed Autumn Vegetables
Ham and Pumpkin Pirlau
… AND SOMETHING SWEET TO FINISH
Black Bottom Caramel Pudding
Bourbon Panna Cotta
Sweet Potato Tart With Coconut Crust And Pecan Streusel
Strawberry Milk Shake
OTHER (Recipes not in book – I think!)
Watermelon, Green Onion, and Mint Salad
http://food.yahoo.com/blog/southerntable (Lots of recipes there)
Thanks for these links MMRuth!
I'm finally getting around to making a couple of recipes, but still haven't unpacked all my books so I'm going to use these web recipes tonight for:
Pork on Pork simmered in Bourbon
I was just curious if those who have the book notice if the on-line recipes differ at all. Thanks!
I have the book from the library, and although I haven't had time to cook from it yet, I'll check the recipes for you.
In the Pimento Cheese recipe, the ingredient list is identical, except that Frank Stitt elaborates that the mayo can be either homemade or "best quality commercial mayonnaise" and specifies that the hot sauce should be Tabasco or Cholula.
In the Pork on Pork recipe, the only difference is the omission of turnips. The recipe in Stitt's book calls for the addition of 4 medium turnips, peeled and quartered, at the stage where you put the pork, braising liquid, vegetables, extra garlic clove and chicken broth into a dutch oven.
Thanks DanaB and MMRuth - you guys are quick! Thanks so much for the extra details, I really appreciate it.
Any ideas on what to serve the pimento cheese with? As you know, MMRuth, like your husband, E is "no raw vegetables" ; ) Or if there are certain classic types of crackers I should buy? Also, even though it's not authentic, I think I'm going to follow the recipe exactly this first time and use the cream cheese - having never had pimento cheese before, I have nothing to compare it too anyways. Interestingly, a recipe I've had bookmarked in Saveur magazine (from a place called Mammy’s Cupboard in Natchez, Mississippi) for a long time also calls for cream cheese. If Stitt's recipe is a hit and I make it again, I'll probably try it without the cream cheese to compare.
PS. Oh yes, I did move. We bought a house in Phoenix, Arizona and have been here about a month (and If any of you 'hounds are ever visiting our area, would love to get together!). Hopefully back to Boston for the summer months. We both work at home so that makes things easier. So far, enjoying Phoenix (we have family here too which is nice), though we're getting used to the spread-out logistics in trying restaurants!
Southwest Board - Visits this week - Dillon's, Roberto's Mexican, and La Perla
I just served it on slices of baguette the first time, and then made sandwiches for the rest of it. On the thread that covers the PC, there are some links that I posted to older discussions about PC - fun reads. Glad you are enjoying Phoenix - my father and stepmother spend the winter in Mesa.
Can I tell you how much I love this book!!! It is a beautiful book and he gives a lot of history on how he became a chef, his influences, what inspires him and of course a lot of recipes!. My fav. is the steak w/ salsa verde served on top of the corn bread!!! It looks overwhelming but in fact it is simple and delicious! I can't wait to go to Birmingham and try all of his resturants.