Cookbook Review of the Month - June 2008
This month's selection is Y'ALL COME EAT by Jamie and Bobby Deen. This is the second cookbook by the Deen Brothers and surpassed their first one as this time the recipes are their own. I originally bought the book for my son Steven as he loves to cook and I felt the recipes were geared toward male cooks in particular. However, after looking through the book, I love all the recipes myself. They are easy, don't require many ingredients, and offer good home cooking.
I know this will be one of the few cookbooks in my collection that I will actually cook from. Go out and grab a copy for yourself, as the boys would say, "Y'all love it."
Contents
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This book is both a recipe book and a collection of never seen before Deen family photos. The book is filled with beautiful photographs of the recipes as well, all mouth-watering and tempting. You can truly feel the love between the two brothers in this book, their relationship with their families, and their love of food. From baked Tilapia, to fried green pickles, to pink lemonade layer cake, you'll find it here...easy to prepare and tasting great.I hope that the Deen brothers will be around a long time, I think they will have careers that will far surpass their mother. |
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Sample Recipe from the book: Deep Fried Pickles with Honey Mustard Dipping Sauce
I choose this recipe because I tried something similar to this in Virginia and loved it. I didn't realize how easy they were to make, so I decided everyone should try them.
Deep Fried Pickles with Honey Mustard Dipping Sauce
Yield 6-8 servings
Ingredients:
Honey-Mustard Sauce: (first four ingredients) Pickles: Remaining Ingredients
- 1/2 cup sour cream
- 1/4 cup Dijon mustard
- 1/4 mayonnaise
- 2 tablespoon honey
- Vegetable oil for frying
- 1/2 cup allpurpose flour
- 2 large eggs, beaten
- 1/2 cup cornmeal
- Salt and freshly ground pepper
- 48 slices bread and butter pickles (from a 16-ounce jar)
1. For the sauce, in a small bowl, stir together all the sauce ingedients until smooth. (The dipping sauce can be made ahead and refrigerated)
2. For the pickles, in a heavy pot, heat 2 inches of oil to 350 degrees. Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a thrid bowl; season the flour and cornmeal with salt and pepper.
3. Dip the pickles first in the flour, shaking off the excess; dip into the beaten egg, then dredge them in cormneal to coat. Lay on baking sheet. When all the pickles are coated, fry them in batches in the hot oil about 30 seconds or until brown. Using a slotted spoon, transfer the fried pickles to a paper-lined plate to drain. Serve pickles hot with honey-mustard sauce for dipping.
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