- Taschenbuch: 224 Seiten
- Verlag: Simon & Schuster (1. Oktober 2013)
- Sprache: Englisch
- ISBN-10: 1476754527
- ISBN-13: 978-1476754529
- Größe und/oder Gewicht: 18,1 x 1,8 x 22,9 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Komplettes Inhaltsverzeichnis ansehen
Paula Deen & Friends: Living It Up, Southern Style (Englisch) Taschenbuch – 1. Oktober 2013
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Über den Autor und weitere Mitwirkende
Paula Deen is the bestselling author of thirteen books and an Emmy Award–winning Food Network television star. She was born and raised in Albany, Georgia. She later moved to Savannah, where she started The Bag Lady catering company. The business took off and evolved into The Lady & Sons restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. She also co-owns Uncle Bubba’s Oyster House with her brother. Paula publishes a bimonthly magazine, Cooking with Paula Deen, and is a regular guest on QVC, where she sells her books and food products.
Martha Nesbit is a cookbook writer and food columnist for Savannah Magazine. She has been featured on HGTV's "Thanksgiving Across America" special and on Food Network's Food Nation with Bobby Flay. She lives on the beautiful Isle of Hope in Savannah, Georgia, with her husband, Gary, her sons Zack and Emory, and her dachshund, Lucy.
Leseprobe. Abdruck erfolgt mit freundlicher Genehmigung der Rechteinhaber. Alle Rechte vorbehalten.
Paula's Birthday Bash
Bacon-Wrapped Grilled Corn on the Cob
Green Beans with New Potatoes
Lace Hoecake Corn Bread
Buttermilk Pound Cake with Strawberries and Whipped Cream
Since my recent marriage, my family has doubled in size, which means so have the birthdays. And that's all right by me, because I just love throwing birthday parties for my family and close family friends. Because some months have multiple birthdays, I've found that it was easier if I picked one Sunday in each month and celebrated all the birthdays for that month on the same day. Take March, for example. This past March we had five birthdays, which meant five cakes, because one of the rules is "Everybody has his own cake." For this I have to confess I just go to the local grocery store, head straight for the bakery department, and order each guest of honor a personalized birthday cake. Then I bake a homemade pound cake and serve it along with fresh sweetened strawberries, ice cream, and fresh whipped cream. That gives everybody a traditional cake as well as that scrumptious, scrumptious homemade cake. Well, I'm really getting ahead of myself with this story, though, because before anyone can sing, blow out their candles, and eat birthday cake, there are a lot of things that have to happen first!
A few years back, I realized that our childhoods were getting further and further behind us, and that made me sad. So I set out to find a way to step back in time and recapture a small piece of that time when our lives were worry free. I decided one way to do this was through the wonderful, silly games we all played at our childhood birthday parties. Well, needless to say, when I announced that this birthday celebration was going to involve games, the moans and groans commenced. All the adult children said, "But we don't want to play games," and my response was, "If you're physically able, you must play the games, or no cake for you." Well, it took all of about three minutes for the hoots and hollers of laughter to begin. To this day, I cannot tell you who had the most fun -- Jamie and Bobby playing pin the tail on the donkey, or Michelle and Anthony running the three-legged race. I also found that the guys love bashing a piñata.
So I'm happy to say, now on Birthday Sundays, when I clap my hands and yell, "Okay, let the games begin," everybody is eager to play. I also found that these games really work up a hearty appetite. So after the games and before the birthday cake we all share a scrumptious meal together. Michael and I always make sure to plan a meal that is easy to prepare for a large crowd. Michael does the outside cooking while I prepare the inside dishes. It's really a toss-up between the most requested meal, but it's almost always a low-country boil or a Beer-in-the-Rear Chicken.
Michael and I would like to share with y'all one of our Birthday Bash menus and hope that your family and friends enjoy it as much as ours do.
1. Wash and drain the chicken and pat dry. Coat the chicken inside and out with seasoned salt and House Seasoning. Refrigerate until ready to cook.
2. Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, facing one of the banks of coals, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, or until done, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.
3. Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters. I personally don't want any sauce on this chicken, but I always offer barbecue sauces and hot sauces to my guests.
One chicken serves 2 to 4, depending on appetites. My crowd can all eat half a chicken each, easy.
Bacon-Wrapped Grilled Corn on the Cob
1. Gently pull back the husks, completely exposing the kernels, but do not remove the husks. Remove the corn silk and use a brush to make sure all the silk is removed. In a large pot filled with water, soak the corn for 30 minutes.
2. Preheat the grill to medium.
3. Remove the corn from the water and pat dry. Take a slice of bacon and wrap it spiral-fashion around an ear of corn. Fold the husk back over the corn and bacon. Tie the husk with butcher string. Repeat the process for each ear of corn. Place the corn on the hot grill and cook, turning occasionally, until the bacon is cooked and the corn is tender, approximately 15 to 20 minutes. The bacon will not be brown, which doesn't bother me one bit, but if it bothers you, gently pull the husks back and run the corn under the broiler for a few minutes until the bacon is brown. Serve with butter!
Green Beans with New Potatoes
My children's favorite green beans were cooked by their Great-Grandmother Paul. She used very little water and always wilted them. It dawned on me a couple of months back that while I had been cookin' these like Grandmama Paul did for years, I didn't have an exact formula. So the other day, I went into the kitchen at the restaurant and wrote down exactly everything I did. Well, I brought home that pot of beans and potatoes for Michael's supper. I served them alongside of Lace Hoecake Corn Bread and sliced tomatoes with onions. We fixed our plates and started eating, when all of a sudden Michael put down his fork, looked at me, and said, "Paula, those are the best green beans I have ever eaten." Needless to say, that little statement made me very happy, and once again proved that Grandmama Paul was a fabulous teacher.
1. Remove the ends from the beans. Snap the beans in two, place into a colander, wash, and set aside to drain.
2. Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes.
3. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
4. While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.
Serves 8 to 10
My tips for cooking phenomenal green beans: Stir often. Add additional chicken broth in small amounts as needed, but don't drown your beans.
Lace Hoecake Corn bread
1. Combine the cornmeal, salt, and 2 1/2 cups water and allow the mixture to sit for a few minutes.
2. Spray a flat hoe skillet with vegetable oil cooking spray and drizzle with approximately 1 1/2 tablespoons of oil. Heat the skillet over medium heat. Pour about three 2-ounce ladlefuls of the batter onto the skillet. The batter will sizzle and have a lacy appearance. If the batter gets too thick, add a bit of water. When the edges are slightly brown, place a wet glass plate over the... --Ce texte fait référence à l'édition Gebundene Ausgabe.
Die hilfreichsten Kundenrezensionen auf Amazon.com
1. I love Paula's show on tv, have made some of those recipes and like her casual, chatty style. Good food, nice presentation.
2. The book has menus and great recipes and the humorous writing of Paula herself. I really like cookbooks that contain slices of the cook's life, books which are as fun to read as to use. This one is. I love the Oatmeal cookies and her fried chicken is pure Southern cooking at its best. Nothing too fancy, just good, basic home cooking.
NOW, HERE IS WHAT YOU NEED TO DO IF YOU ARE INTERESTED IN THIS BOOK:
This is one time when Amazon's "Search Inside the Book" function really helps you figure out if this book is for you. It is about as close to going into a bookstore and looking through an actual book as you are going to get - at least, while still online.
Take a look at the sample menus. Then take a look at the index, most (if not all) of which is featured in the "Search Inside the Book" function. That will give you a detailed list of recipes and menu ideas contained in this book. You'll also be able to look at the introduction and get a feel for Paula's writing and style. Reading this book is fun and when you are in the mood for cooking, these are some fine recipes!
Personal tastes differ, of course, and what one person finds delicious, others may not. But I think you'll find this book will up your chances of pleasing friends and family with delicious food. Not only does the author have a popular tv show but she has run a food business for years, one that has been successful and at least one of her sons worked in restaurants and BOTH of them grew up cooking with her. This means you'll be cooking food that has a proven track record for appeal and popularity.