Format: PDF / Kindle (mobi) / ePub
New York Times best seller
Winner, James Beard Foundation Award, Best Book of the Year in American Cooking
Winner, IACP Julia Child First Book Award
Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
slavery, rice in Charleston was no more. The last commercial harvest was sold in 1927. What emerged after the Great Depression was a modified commercialized rice brand, with a very different flavor and texture from those of the rice people remembered from their youth. Thanks to the work of the Carolina Gold Rice Foundation (founded by Merle Shepard, David Shields, Glenn Roberts, and other like-minded individuals), I could finally understand why hoppin’ John is such a celebrated dish. They did
medium-high heat, and simmer until the garlic is tender, about 7 minutes. Blend the vegetable stock and garlic in a blender on high until very smooth, about 5 minutes. Add the cream cheese and blend for another 2 minutes. TO COMPLETE: Pour ¼ cup of the garlic puree into the center of each of six warm plates. Place the baked peas on the puree and top each plate with a quail. The Yard 107 Preheat the oven to 400°F. Cut two CHICKEN GARLIC CONFIT FOR THE GARLIC CONFIT: SIMPLY ROASTED 6
Floridacitrus or the small amount of citrus grown in Charleston. And citrus is in season only in the winter. So we have to be creative in those months. But these limitations forced us to plan ahead and preserve for the off seasons. We pickle, ferment, and can throughout the summer and fall, an essential part of keeping the restaurant running year-round. At first, determining the amounts we needed was tricky, and working with crops made us face realities that farmers have dealt with for the ages.
the roofing tin that will cover the hog, which will be cooking on the expanded metal. Sit down and rest. Have a beer and look around for a few bricks or rocks to lay on top of the tin when you get your hog on; it’ll keep the wind from blowing up under it. Note: If you want to make your pit permanent, fill the blocks with sand for added insulation as you build it and add mortar between the blocks. One 24-by-4-inch lintel (or angle iron) Create a Fire or Burn Pit One 4½-by-3½-foot sheet of
rience in my head as plain as yesterday. This 1 fresh bay leaf fat for another use, if desired.) dish is a nod to that shad roe. Be careful when 2½ teaspoons kosher salt my kitchens. The first time I had shad roe, it was wrapped in bacon and served over lem- cooking the roe sacs—they like to pop and crackle. Use a mesh grease splatter guard to ½ cup freshly shredded Pecorino Romano of bacon are crispy, 4 to 5 minutes. Using a slotted spoon, Combine the brown sugar and sorghum in a medium