A: “I want to present to people that Southern food is more than just fried chicken and overcooked greens. There can be refinement to these recipes. (Celebrity cook) Paula Deen is wonderful, and she is very nice lady. Her cooking is not necessarily typical of all Southern cuisine either. We have a 10-month growing season in the South, and we have been eating regionally, locally and seasonally for a very long time. Part of that comes from practicality. The South has been a poor area with many economically depressed areas since its inception. It has less industries. They have always been growing their gardens and buying from their local farmers or harvesting from the woods or the fields, or catching fish or hunting.
2. Cut fish into bite-size chunks and stir into the soup with sea scallops, shrimp and clams (if using). Cover and cook for 30 minutes more. Taste; adjust seasonings if necessary.
7. Carve the turkey breast and plate on a warm platter. Add any juices that run into the moat to the gravy. Taste and adjust for seasoning with salt and pepper and serve with the gravy on the side.
5. Strain the drippings through a fine-mesh strainer into a storage container. Discard vegetables. Cover and refrigerate the drippings until the fat rises to the top and hardens. Remove and discard the fat. The remaining drippings can be heated and served as a sauce with the sliced brisket. Cooked brisket can be wrapped well and refrigerated for up to 3 days or frozen for up to 1 month. To reheat, place sliced brisket and strained drippings into a casserole or large oven-safe pot and cover. Reheat in 300-degree oven for 15 to 20 minutes.
NEW YORK |
Tue Jan 24, 2012 10:09am EST
6. Pour the remaining 2 cups chicken stock into a saucepan. Add the reserved neck and wishbone and bring to a boil. Decrease the heat to simmer. Place the roasting pan over medium-high heat. Add the flour to the pan drippings and stir until well combined. Strain the warmed stock over the flour-vegetable combination and bring to a boil. Decrease the heat to simmer and cook until thickened, 5 to 7 minutes. Strain the mixture into a saucepan, pressing on the vegetables to get every drop and all the flavor. Check and make sure the sauce is thick enough to coat a spoon; if not, continue simmering the sauce until the correct consistency is achieved. (If it’s too thick, add a little water or additional stock.)