“For us, food is magic. We see its restorative power and the delight it brings people every day. This book is our attempt to share with you the magic of that same food that moved us so long ago.”
“The pages… offer a glimpse of our family life on a monthly basis, especially how we gather at the table with friends and family and celebrate life through great seasonal meals. Each chapter has a final section called lifestyle menus in which we invite you to experience a part of our lives through story and food. The lifestyle menus include recipes that we enjoy during certain events in our lives. We’ve paired wines —or bee in the case of the crawfish boil and football menu—with each menu. In these pages we will take you on a journey with us through the many micro-growing seasons, our major family events, and the seasonal evolution of our restaurant menus. This book is as much a view into our creative process at the restaurant as it is an example of living seasonally. It is also very much a family history.”
Some of our Favorite Recipes Included in the Book:
· Oven-Roasted Duck Breast on Crawfish Risotto with Spicy Ham Hock Broth
· Hot and Hot Tomato Salad
· Southern Bouillabaisse
· Smoked and Grilled Quail with Winter Vegetables and White BBQ Sauce
· Raspberry and White Chocolate Bread Pudding
· Creamy Shrimp and Grits with Country Ham, Tomatoes, Fresh Thyme, and Ver Jus
SAMPLE RECIPES
SHRIMP AND CORN FRITTERS
with Chive Aïoli
SEAFOOD FRITTERS WERE ALWAYS SERVED AT THE BEACH WHEN CHRIS
WAS A CHILD. FRITTERS HAVE LONG BEEN AN IMPORTANT PART OF THE
SOUTHERN DIET AND HE GREW UP EATING THEM FOR LUNCH ALONG
WITH SLICED TOMATOES AND SUCCOTASH. HIS GRANDMOTHER LOVED
TO SERVE THEM WITH A DOLLOP OF HOMEMADE MAYONNAISE. TODAY
WE SERVE THESE FRITTERS AS HORS D’OEUVRES FOR COCKTAIL RECEPTIONS
OR SNACKS AT THE BEACH WITH CHIVE AÏOLI INSTEAD OF THE
MAYONNAISE. FOR A DIFFERENT TWIST, TRY SUBSTITUTING FRESH
CLAMS OR LUMP CRABMEAT FOR THE SHRIMP.
Y I E L D : A B O U T 5 0 F R I T T E R S
1 POUND FRESH, PEELED MEDIUM (25 TO 30 COUNT)
SHRIMP, DEVEINED AND CUT INTO 1/2-INCH PIECES
1 ½ CUPS FRESH CORN KERNELS, ABOUT 2 EARS
½ CUP FINELY DICED RED BELL PEPPER
½ CUP FINELY DICED YELLOW BELL PEPPER
½ CUP FINELY DICED POBLANO PEPPER
¾ CUP CHOPPED GREEN ONIONS (GREEN PART ONLY)
1 ½ TEASPOONS KOSHER SALT
¾ TEASPOON FRESHLY GROUND BLACK PEPPER
¼ TEASPOON CAYENNE PEPPER
½ CUP ALL-PURPOSE FLOUR
1 TEASPOON BAKING POWDER
2 QUARTS PEANUT OIL, FOR FRYING
3 LARGE EGG WHITES
1 CUP CHIVE AÏOLI, FOR SERVING
Combine the diced shrimp, corn, peppers, and green onions
in a large bowl; cover and refrigerate for 1 hour. Once
chilled, season the shrimp mixture with the salt, pepper, and
cayenne, stirring until well seasoned. In a separate bowl, combine
the flour and baking powder. Add the flour mixture to
the shrimp and vegetables and toss until the vegetables and
shrimp are well coated with the flour. Cover and refrigerate
for 30 minutes.
Pour the oil into a deep-sided skillet to a depth of 3
inches. (Alternately, a deep fryer can be filled with peanut
oil.) Preheat the oil to 350°F.
In a separate bowl, whisk the egg whites until medium-stiff
peaks form. Gently fold one-third of the whipped egg
whites into the shrimp and vegetable mixture. Repeat with
the remaining egg whites, making sure the egg whites are
incorporated before adding the next third. (At this point, the
fritter batter can be used immediately or chilled for up to 2
hours before serving.)
Carefully drop rounded tablespoon-size scoops of the
fritter batter into the preheated oil and fry for about 2 minutes
or until golden brown. Remove the fritters with a slotted
spoon and drain on a paper towel–lined plate. Season the
fritters with additional salt, if needed. Serve the fritters in
towel–lined baskets or on platters alongside a small bowl of
chive aïoli.
GROUPER WITH TOMATO, AVOCADO, AND
GRILLED VIDALIA ONIONS
with Basil-Lime Vinaigrette
THIS DISH IS ALL ABOUT THE VINAIGRETTE. EXTRA LIMEY AND RICH
FROM THE AVOCADO, IT MAKES A SIMPLE SUMMERTIME DISH THAT WILL
IMPRESS ANY GUEST. GOOD OLIVE OIL AND A LOT OF FRESHLY PICKED
BASIL ARE IMPORTANT, SO DON’T SKIMP ON THESE ITEMS.
Y I E L D : 6 S E R V I N G S
2 LARGE VIDALIA ONIONS, EACH SLICED INTO 1-INCHTHICK
SLICES (ABOUT 5 OR 6 SLICES EACH)
¼ CUP OLIVE OIL
1 TABLESPOON KOSHER SALT, DIVIDED
2 ½ TEASPOONS FRESHLY GROUND BLACK PEPPER,
DIVIDED
4 LARGE, RIPE HEIRLOOM TOMATOES, EACH CORED
AND SLICED INTO 1-INCH-THICK SLICES
4 RIPE HAAS AVOCADOS, HALVED, PEELED, SEEDED,
AND SLICED INTO ½-INCH-THICK SLICES
1 CUP FRESH LIME JUICE
1 CUP EXTRA-VIRGIN OLIVE OIL
2/3 CUP THINLY SLICED OR CHIFFONADE OF FRESH
BASIL LEAVES
6 (6-OUNCE) GROUPER FILLETS
3 CUPS FRESH ARUGULA
Preheat the grill to high heat (400°F to 450° F).
Arrange the onion slices on a baking sheet and brush
lightly with the olive oil. Season the onions lightly with ½ teaspoon
of the salt and ½ teaspoon of the pepper. Grill the
onion slices for 4 to 5 minutes on each side or until tender,
sweet, and slightly charred. Transfer the grilled slices to a
mixing bowl and separate the rings. Add the tomato and avocado
slices to the onion rings and set aside.
In a separate bowl whisk together the lime juice, extra-virgin
olive oil, and basil. Toss the vinaigrette with the grilled
onion mixture and season the salad with 1 teaspoon of the
salt and ½ teaspoon of the pepper. Allow the salad to marinate
at room temperature for 10 to 15 minutes, tossing occasionally.
(This allows the avocados to break down a little and
slightly thicken the vinaigrette.)
Season the fish fillets on both sides with the remaining
1 ½ teaspoons of salt and 1½ teaspoons of pepper. Place the
fillets on the hot grill and cook for 6 to 7 minutes or until the
fillets begin to pull away and loosen from the grill rack. Turn
and cook an additional 4 to 5 minutes or until the fillets are
golden brown and cooked through. Remove the fillets from
the heat and keep warm until ready to serve.
Arrange 1 marinated tomato slice in the center of each of
six dinner plates. Using a slotted spoon, place onion and avocado
slices on top of the tomatoes. Top each salad with a
second marinated tomato slice. Spoon several tablespoons of
the vinaigrette over and around each salad. Arrange the
grilled grouper fillets on top of each salad. Toss the arugula in
the mixing bowl with the remaining vinaigrette. Top each fish
fillet with a small mound of the arugula. Serve immediately.
