"Country Captain Chicken"
The New Low-Country Cooking: 125 Recipes for Southern Cooking with Innovative Style
Makes 4 to 6 servings
This dish, my updated version, exemplifies the influence of eastern
India on the cuisine of the South. Like many Indian dishes, this
chicken dish utilizes yogurt, curry, and mint in the marinade before
it is grilled. (I also give directions on how to oven-fry the chicken.)
As to how its name came about, there seem to be several theories.
One is that it originated with an Indian officer who introduced
a sea captain to this dish, who then brought the recipe to the United
1 cup plain yogurt
1/2 cup tomato paste
3 tablespoons chopped fresh mint leaves
2 tablespoons minced garlic
2 tablespoons fresh lemon juice
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground blackpepper
One 4 1/2- to 5-pound chicken, cut into pieces, rinsed and patted
1/4 cup vegetable oil (for ovenfry method only)
The New Low-Country Cooking
The southern region that spans 80 miles from the coastal
plain of South Carolina from Pawley's Island, southward to the Savannah
River on the Georgia state line, the Low Country teams with easily
accessible natural resources-seafood such as bass, oysters, shrimp,
lams, mullet, and sturgeon; game birds like pheasant, turkey, quail,
and duck; and, of course, rice. In his culinary guide to this abundant
country, rising-star chef Marvin Woods puts his own contemporary spin
on delicious dishes, combining traditional ingredients with exciting
new flavors. Here are such delights as Vegetable Gumbo and Cajun-Spiced
Mahimahi, Confit of Barbecue Duck, and Sweet Potato Creme Brulee.
Woods also incorporates the area's Caribgean and African influences
in such recipes as Brown Sugar Pineapple Jam, Black-Eyed Pea Cakes,
and Bouron-Cured Salmon. With New Low-Country Cooking anyone-anywhere-can
experience the unique taste of the Low Country.
In a large bowl, stir together all of the ingredients except chicken
and the oil. Add the chicken and toss to lightly coat with the marinade.
Cover with plastic wrap and refrigerate for at least 12 hours and
up to 48 hours.
To grill or broil: Remove the chicken from the marinade letting
the excess run back into the bowl. Grill or broil the chicken for
12 to 15 minutes per side, turning occasionally, until it is cooked
through and the juices run clear when pierced with the tip of a
To oven-fry: Preheat the oven to 350 F. Heat the vegetable oil
in a largeskillet. Remove the chicken from the marinade, letting
the excess run back into the bowl. Add the chicken to the skillet
skin side down, one piece at a time. Cook for 5 to 7 minutes. Turn
the chicken and brown the second side for 5 minutes. Transfer the
chicken to a baking sheet and bake for 12 to 15 minutes, or until
it is cooked through and the juices run clear when pierced with
the tip of a sharp knife.
|Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans
One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table.
Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable.
Inside you’ll find :
• More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted
• Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes
• Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough
There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook. More info
|Chef Paul Prudhomme's Louisiana Kitchen
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.
Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.
So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.
Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.
For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. More info
|The Encyclopedia of Cajun & Creole Cuisine
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.