Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks

Basic Broth

Page 32

Ham Broth

Page 34

Shellfish (or Fish) Stock

Page 35

Bouquet Garni

Page 37

Homemade Bourbon Vanilla

Page 38

Pepper Vinegar

Page 39

Peach-Orange Marmalade

Page 40

Peach Chutney

Page 41

Crystallized Citrus Peel

Page 45

Roasted Pecans

Page 59

Bourbon Spiced Pecans

Page 60

Pecans Stuffed with Goat Cheese

Page 61

Pecan-Crusted Goat Cheese with Warm Peach Chutney

Page 62

Pecan-Cheese Biscuits

Page 64

Asparagus Shortcake

Page 66

Pork Tenderloin Biscuits with Chutney Butter

Page 68

Chutney Butter

Page 69

Mushrooms with Sausage-Bourbon Filling

Page 70

Southern Caviar with Cornmeal Madeleines (or Mini Hoecakes)

Page 72

Broiled Oysters on the Half Shell

Page 74

Scalloped Oysters

Page 76

Seviche of Gulf Scallops

Page 78

Shrimp Butter

Page 81

Classic Southern Deviled Eggs

Page 86

Asparagus-Stuffed Eggs

Page 88

Eggs with Crab Sauce

Page 91

Eggs Savannah

Page 93

Shrimp Omelet

Page 95

Breakfast Grits

Page 99

Fried Grits

Page 101

Baked Grits and Greens

Page 102

Carolina Style Rice

Page 104

Shrimp and Rice Croquettes (or Fritters)

Page 106

Carolina Jam Croquettes

Page 108

Asparagus and Leek Soup

Page 113

Butter Bean Soup

Page 115

White Bean Soup

Page 117

Corn and Okra Soup

Page 119

Cucumber Buttermilk Soup

Page 121

Three Mushroom Consomme

Page 123

Sweet Potato Bisque

Page 125

Summer (or Winter) Squash Soup

Page 127

Tomato Velvet

Page 129

Savannah Crab Soup with Tomatoes

Page 131

Lowcountry Shrimp Bisque

Page 133

Georgia Chicken and Sausage Gumbo

Page 136

Shrimp and Green Tomato Gumbo

Page 138

Baked Catfish with Potatoes and Onions

Page 143

Pecan-Crusted Catfish

Page 145

Pan-Broiled Rainbow Trout with Sage, Onions and Wine

Page 147

Trout Poached with White Wine, Rosemary and Ginger

Page 149

Baked Grouper with Orange-Ginger Sherry Butter

Page 151

Broiled Snapper with Bacon

Page 153

Deviled Crab

Page 155

Lowcountry Crab au Gratin

Page 157

Seafood Ragout with Peppers and White Wine

Page 159

Crawfish or Shrimp Etouffee

Page 161

Oysters in Leek and Bourbon Cream

Page 163

Lowcountry Breakfast Shrimp

Page 165

Sauteed Shrimp with Tomatoes and Okra

Page 167

Shrimp in Savannah Sweet Red Pepper Sauce

Page 169

Sunday Pot Roast with Rosemary and Onions

Page 174

Pan-Broiled Tenderloin Fillet Steaks with Bourbon Deglace

Page 176

Bourbon-Grilled Flank Steak

Page 178

Georgia Pot Roast with Tomato Pan Gravy

Page 180

Grilled Breaded Veal Chops

Page 182

Veal Scallops with Artichokes a la Creole

Page 184

Veal Scallops with Oysters and Country Ham

Page 186

Lowcountry Veal Stew

Page 188

Roast Lamb with Bourbon and Mint

Page 190

Mint Butter

Page 192

Lamb Stew, Hunter's Style

Page 193

Lamb Shanks with Butter Beans

Page 195

Grill-Broiled Lamb Chops with Eggplant, a la Creole

Page 197

Roast Pork with Apples and Mushrroms

Page 199

Pork Loin in Milk

Page 202

Pork Tenderloins with Bourbon-Mustard Glaze and Fresh Apple Chutney

Page 204

Fresh Apple Chutney

Page 206

Pan-Broiled Pork Tenderloins with Caramelized Onions

Page 208

Braised Pork Chops with Sage and Madeira

Page 210

Roast Chicken with Sage and Madeira Pan Gravy

Page 215

Madeira Pan Gravy

Page 217

Braised Chicken with Sweet Potatoes

Page 218

Buttermilk Fried Chicken

Page 220

Cream (or Milk) Pan Gravy

Page 224

Savannah Cutlets

Page 225

Sauteed Chicken Breasts with Sage and Madeira

Page 227

Grilled Chicken Breast with Eggplant, Creole Style

Page 229

Creole Sauce

Page 231

Grilled Duck Breasts with Warm Peach-Orange Marmalade

Page 233

Sauteed Chicken Livers with Bacon, Sage and Madeira

Page 233

Roast Turkey with Sausage and Pecan Stuffing

Page 238

Turkey Cutlets with Sage, Lemon and Wine

Page 241

Turkey Cutlets with Pecan Brown Butter

Page 244

Braised Quail with Mushrooms and Country Ham

Page 246

Grilled Quail with Oysters

Page 248

Artichokes and Onions, Creole Style

Page 256

Artichokes and Tomatoes

Page 258

Basic Asparagus

Page 262

Asparagus with Lemon-Pecan Brown Butter

Page 263

Butter Bean and Okra Ragout

Page 265

Young Green Beans a la Creole

Page 267

Young Green Beans with Mushrooms and Caramelized Onions

Page 268

Slow-Cooked Pole Beans with Parmesan

Page 270

Fresh Black-Eyed Pea Ragout

Page 272

Braised Broccoli, Georgia Style

Page 274

Succotash

Page 276

Creamed or Fried Corn

Page 278

Fresh Corn Cakes

Page 280

Eggplant Fritters

Page 282

Scalloped Eggplant a la Creole

Page 286

Wilted Winter Greens

Page 288

Spring Greens with Spring Onions

Page 290

Sauteed Bourbon Mushrooms

Page 294

Mushroom-Stuffed Tomatoes

Page 295

Whole Baby Okra in Olive Oil

Page 297

Okra with Tomatoes and Basil

Page 298

Green Vidalia Onions with Lemon

Page 300

Baked Vidalia Sweet Onions with Ham

Page 302

Sauteed Summer Squash with Green Onions

Page 304

Curried Summer Squash

Page 305

Summer Squash Casserole

Page 307

Baked Winter Squash with Sausage and Goat Cheese

Page 309

Whipped Sweet Potatoes with Leeks

Page 311

Sweet Potato Latkes with Homemade Applesauce and Creme Fraiche

Page 313

Homemade Applesauce

Page 314

Braised Green Tomatoes with Onion

Page 316

Grill-Broiled Green Tomatoes

Page 318

Homemade Mayonnaise

Page 323

Toasted Pecans

Page 325

Ambrosia with Fresh Coconut and Cherries

Page 326

Apple and Pecan Salad with Clemson Blue Cheese Buttermilk Dressing

Page 328

Clemson Blue Cheese Buttermilk Dressing

Page 329

Asparagus Pecan Salad with Honey-Lemon Bourbon Vinaigrette

Page 330

Sweet Potato Salad with Apples and Raisins

Page 332

Tomato and Vidalia Onion Salad

Page 334

Florida Chicken Salad

Page 335

Savannah Crab Salad

Page 337

Duck and Jerusalem Artichoke (or Celery) Salad

Page 339

Marinated Shrimp and Cucumber Salad

Page 341

Southern Skillet Corn Bread, Corn-Sticks or Muffins

Page 347

Hoecakes

Page 349

Southern Breakfast Biscuits

Page 350

Mama's Olive Oil Biscuits

Page 352

Cinnamon Pecan Drop Biscuits

Page 354

Bourbon Pound Cake

Page 358

Pound Cake Sandwiches

Page 361

Maryan's Chocolate Pound Cake

Page 362

Great Fruitcake

Page 364

Orange-Praline Trifle

Page 366

Bourbon-Cream Pecan Pralines

Page 367

Basic Pastry for Pies and Tarts

Page 369

Lemon Pecan Pie

Page 371

Sweet Potato Pecan Pie

Page 373

Chocolate Charlotte

Page 378

Shortbread Banana Pudding

Page 380

Lillie's Little Lemon Puddings

Page 382

Baked Apples with Ginger and Pecans

Page 384

Gingered Apple Taart with Shortbread Crust

Page 385

Baked Peaches with Pecans

Page 387

Gingered Peaches

Page 388

Pears in White Wine

Page 389

Bourbon Custard

Page 390

Southern Biscuit Shortcakes

Page 391

Southern Shortbread

Page 392

Pecan Shortbread

Page 393

Bourbon-Macerated Strawberries (or Other Fruit)

Page 394

Cranberry Preserves

Page 396

Old-Fashioned Clotted Cream

Page 397

Whipped Cream

Page 397

Southern Macerated Summer Fruit

Page 399

Roman Punch

Page 401

Ginger Ice Cream

Page 403

Sweet Potato Ice Cream

Page 404

Orange-Chocolate Tea Cake Sandwiches

Page 406

Buttered Pecan-Caramel Ice Cream

Page 408