I was watching David Chang's new show, Ugly Delicious, the other night, and Sean Brock came on and made his Nashville Hot chicken. He finished it off with a powdered vinegar. My husband and I looked at each other, both needing to taste that right then. I ordered his book and powdered vinegar before the show was even over. Now I have to go find him in Mind of a Chef.
The book is beautiful. He makes all the Southern favorites that we all know and love, but his take on them is so special. The Nashville Hot Chicken's not in here, but he gives his recipes for Fried Chicken, Hot Sauce, and Brock shake that, combined, might get me close. If someone finds the recipe, please email me! :D
My thoughts and pics of the dishes we tried...
1) Southern Screwdriver - p 264. You infuse vodka with jalapenos and go from there. If you like spicy and citrus, you're gonna be happy. We've always loved jalapeno infused beer, and jalapeno margaritas. This is unbelievably refreshing. It's so good that we ordered a countertop orange juice press. lol.
2) Farrotto with Acorn Squash and Red Russian Kale - p 93. This is one of the most delicious vegetarian meals I've ever had. I wasn't expecting that
from a book I'd ordered based on chicken genius. Everyone loved it. Lickable, I tell you. The recipe called for 1 bunch (3 pounds) of kale. I think that's just a scaling issue, or he has access to ginormous bunches of kale. It would have taken 6 bunches to make 3 pounds, so I got 2 bunches (1 pound) and called it a day.
I'll update this as I play in the book more. Some other recipes I have flagged to try: Strawberry Gazpacho with Tomato Water Jelly, Basil Ice, and Stone Crab Salad - p 34 * Beet and Strawberry Salad with Sorrel and Rhubarb Vinaigrette - p 37 * Creamed Corn - p 49 * Roasted Cauliflower with Meyer Lemon and Brown Butter, Watercress, and Pink Peppercorns - p 59 * Cracklin' Cornbread - p 71 * Wild-Ramp-and-Crab-Stuffed Hushpuppies with Green Goddess Dressing - p 78 * Einkorn Biscuits - p 84 * Benne-Buttermilk Rolls - p 90 * Fried Chicken and Gravy - p 101 * Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce - p 104 * Husk Cheeseburger - p 131 * Herb-Marinated Hanger Steak with Vidalia Onion Gratin and Steak Sauce - p 135 * Slow-Cooked Pork Shoulder with Tomato Gravy, Creamed Corn, and Roasted Baby Vidalias - p 138 * Pork Belly with Herbed Farro, Pickled Elderberries, Chanterelles, and Sumac - p 148 * Beer-Battered Soft-Shell Crabs with Spring Vegetables, Benne, and Soft Fried Egg - p 174 * Roasted Scallops with Pumpkin and Matsutake, Brussels Sprouts, and Black Truffle - p 180 * Lobster with Parsnip Puree, Leeks Braised with Orange, and Vadouvan Jus - p 182 * Swordfish with Celeriac Roasted in Hay, Cider-Braised Lettuce Ribs, and Country Ham Emulsion - p 199 * Pickled Peaches - p 213 * Satsuma Orange and Burnt Honey Marmalade - p 215 * Strawberry-Meyer Lemon Jam - p 216 * Watermelon Rind Mostarda - p 220 * Butter-Bean Chowchow - p 227 * Tomato Jam - p 229 * Rhubarb Ketchup - p 237 * Smoked Bacon for Beginners - p 243 * Pimento Cheese - p 248 * The Julian Cocktail - p 261 * The Pecan Whiskey Daisy - p 266 * Fire in the Orchard - p 273 * Buttermilk Pie with Cornmeal Crust - p 293 * Rhubarb Buckle with Poppy Seed-Buttermilk Ice Cream - p 294 * Sweet Potato Doughnuts with Bourbon Caramel - p 301 * Chewy Benton's Bacon Caramels - p 303 * The Brock Blend
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From the Publisher
Heritage by Sean Brock
“The blue ribbon chef cookbook of the year” —The New York Times
James Beard Cookbook Award Winner
IACP Julia Child First Book Award Winner
With recipes for:
|
|
|
|
|
|---|---|---|---|
GRAINSSavory Benne Wafers |
VEGETABLESRoasted Cauliflower with Meyer Lemon and Brown Butter, Watercress, and Pink Peppercorns |
MEATCornmeal Fried Pork Chops with Goat Cheese-Smashed Potatoes and Cucumber and Pickled Green Tomato Relish |
DESSERTSChocolate Alabama Stack Cake |
Lowcountry Hoppin’ John
Red Pea Gravy
· Reserved 1 cup cooked red peas
· Reserved 2 cups cooking liquid from the peas
· 1 tablespoon unsalted butter
· Cider vinegar
· Sliced chives or scallions for garnish
Peas
· 2 quarts Pork Stock or Chicken Stock
· 1 cup Sea Island Red Peas, soaked in a pot of water in the refrigerator overnight
· 1½ cups medium dice onions
· 1 cup medium dice peeled carrots
· 1½ cups medium dice celery
· 2 garlic cloves, thinly sliced
· 1 fresh bay leaf
· 10 thyme sprigs
· ½ jalapeño, chopped
· Kosher salt
Rice
· 4 cups water
· 1 teaspoon kosher salt
· ¼ teaspoon cayenne pepper
· 1 cup Carolina Gold Rice
· 4 tablespoons unsalted butter, cubed
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Deeeeelicious! Terrific book. Recommend.
Reviewed in the United States on March 6, 2018
I was watching David Chang's new show, Ugly Delicious, the other night, and Sean Brock came on and made his Nashville Hot chicken. He finished it off with a powdered vinegar. My husband and I looked at each other, both needing to taste that right then. I ordered his book and powdered vinegar before the show was even over. Now I have to go find him in Mind of a Chef.The book is beautiful. He makes all the Southern favorites that we all know and love, but his take on them is so special. The Nashville Hot Chicken's not in here, but he gives his recipes for Fried Chicken, Hot Sauce, and Brock shake that, combined, might get me close. If someone finds the recipe, please email me! :DMy thoughts and pics of the dishes we tried...1) Southern Screwdriver - p 264. You infuse vodka with jalapenos and go from there. If you like spicy and citrus, you're gonna be happy. We've always loved jalapeno infused beer, and jalapeno margaritas. This is unbelievably refreshing. It's so good that we ordered a countertop orange juice press. lol.2) Farrotto with Acorn Squash and Red Russian Kale - p 93. This is one of the most delicious vegetarian meals I've ever had. I wasn't expecting that from a book I'd ordered based on chicken genius. Everyone loved it. Lickable, I tell you. The recipe called for 1 bunch (3 pounds) of kale. I think that's just a scaling issue, or he has access to ginormous bunches of kale. It would have taken 6 bunches to make 3 pounds, so I got 2 bunches (1 pound) and called it a day.I'll update this as I play in the book more. Some other recipes I have flagged to try: Strawberry Gazpacho with Tomato Water Jelly, Basil Ice, and Stone Crab Salad - p 34 * Beet and Strawberry Salad with Sorrel and Rhubarb Vinaigrette - p 37 * Creamed Corn - p 49 * Roasted Cauliflower with Meyer Lemon and Brown Butter, Watercress, and Pink Peppercorns - p 59 * Cracklin' Cornbread - p 71 * Wild-Ramp-and-Crab-Stuffed Hushpuppies with Green Goddess Dressing - p 78 * Einkorn Biscuits - p 84 * Benne-Buttermilk Rolls - p 90 * Fried Chicken and Gravy - p 101 * Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce - p 104 * Husk Cheeseburger - p 131 * Herb-Marinated Hanger Steak with Vidalia Onion Gratin and Steak Sauce - p 135 * Slow-Cooked Pork Shoulder with Tomato Gravy, Creamed Corn, and Roasted Baby Vidalias - p 138 * Pork Belly with Herbed Farro, Pickled Elderberries, Chanterelles, and Sumac - p 148 * Beer-Battered Soft-Shell Crabs with Spring Vegetables, Benne, and Soft Fried Egg - p 174 * Roasted Scallops with Pumpkin and Matsutake, Brussels Sprouts, and Black Truffle - p 180 * Lobster with Parsnip Puree, Leeks Braised with Orange, and Vadouvan Jus - p 182 * Swordfish with Celeriac Roasted in Hay, Cider-Braised Lettuce Ribs, and Country Ham Emulsion - p 199 * Pickled Peaches - p 213 * Satsuma Orange and Burnt Honey Marmalade - p 215 * Strawberry-Meyer Lemon Jam - p 216 * Watermelon Rind Mostarda - p 220 * Butter-Bean Chowchow - p 227 * Tomato Jam - p 229 * Rhubarb Ketchup - p 237 * Smoked Bacon for Beginners - p 243 * Pimento Cheese - p 248 * The Julian Cocktail - p 261 * The Pecan Whiskey Daisy - p 266 * Fire in the Orchard - p 273 * Buttermilk Pie with Cornmeal Crust - p 293 * Rhubarb Buckle with Poppy Seed-Buttermilk Ice Cream - p 294 * Sweet Potato Doughnuts with Bourbon Caramel - p 301 * Chewy Benton's Bacon Caramels - p 303 * The Brock Blend
Reviewed in the United States on March 6, 2018
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Top reviews from the United States
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Reviewed in the United States 🇺🇸 on March 6, 2018
The book is beautiful. He makes all the Southern favorites that we all know and love, but his take on them is so special. The Nashville Hot Chicken's not in here, but he gives his recipes for Fried Chicken, Hot Sauce, and Brock shake that, combined, might get me close. If someone finds the recipe, please email me! :D
My thoughts and pics of the dishes we tried...
1) Southern Screwdriver - p 264. You infuse vodka with jalapenos and go from there. If you like spicy and citrus, you're gonna be happy. We've always loved jalapeno infused beer, and jalapeno margaritas. This is unbelievably refreshing. It's so good that we ordered a countertop orange juice press. lol.
2) Farrotto with Acorn Squash and Red Russian Kale - p 93. This is one of the most delicious vegetarian meals I've ever had. I wasn't expecting that
from a book I'd ordered based on chicken genius. Everyone loved it. Lickable, I tell you. The recipe called for 1 bunch (3 pounds) of kale. I think that's just a scaling issue, or he has access to ginormous bunches of kale. It would have taken 6 bunches to make 3 pounds, so I got 2 bunches (1 pound) and called it a day.
I'll update this as I play in the book more. Some other recipes I have flagged to try: Strawberry Gazpacho with Tomato Water Jelly, Basil Ice, and Stone Crab Salad - p 34 * Beet and Strawberry Salad with Sorrel and Rhubarb Vinaigrette - p 37 * Creamed Corn - p 49 * Roasted Cauliflower with Meyer Lemon and Brown Butter, Watercress, and Pink Peppercorns - p 59 * Cracklin' Cornbread - p 71 * Wild-Ramp-and-Crab-Stuffed Hushpuppies with Green Goddess Dressing - p 78 * Einkorn Biscuits - p 84 * Benne-Buttermilk Rolls - p 90 * Fried Chicken and Gravy - p 101 * Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce - p 104 * Husk Cheeseburger - p 131 * Herb-Marinated Hanger Steak with Vidalia Onion Gratin and Steak Sauce - p 135 * Slow-Cooked Pork Shoulder with Tomato Gravy, Creamed Corn, and Roasted Baby Vidalias - p 138 * Pork Belly with Herbed Farro, Pickled Elderberries, Chanterelles, and Sumac - p 148 * Beer-Battered Soft-Shell Crabs with Spring Vegetables, Benne, and Soft Fried Egg - p 174 * Roasted Scallops with Pumpkin and Matsutake, Brussels Sprouts, and Black Truffle - p 180 * Lobster with Parsnip Puree, Leeks Braised with Orange, and Vadouvan Jus - p 182 * Swordfish with Celeriac Roasted in Hay, Cider-Braised Lettuce Ribs, and Country Ham Emulsion - p 199 * Pickled Peaches - p 213 * Satsuma Orange and Burnt Honey Marmalade - p 215 * Strawberry-Meyer Lemon Jam - p 216 * Watermelon Rind Mostarda - p 220 * Butter-Bean Chowchow - p 227 * Tomato Jam - p 229 * Rhubarb Ketchup - p 237 * Smoked Bacon for Beginners - p 243 * Pimento Cheese - p 248 * The Julian Cocktail - p 261 * The Pecan Whiskey Daisy - p 266 * Fire in the Orchard - p 273 * Buttermilk Pie with Cornmeal Crust - p 293 * Rhubarb Buckle with Poppy Seed-Buttermilk Ice Cream - p 294 * Sweet Potato Doughnuts with Bourbon Caramel - p 301 * Chewy Benton's Bacon Caramels - p 303 * The Brock Blend
Deeeeelicious! Terrific book. Recommend.
Reviewed in the United States 🇺🇸 on March 6, 2018
I was watching David Chang's new show, Ugly Delicious, the other night, and Sean Brock came on and made his Nashville Hot chicken. He finished it off with a powdered vinegar. My husband and I looked at each other, both needing to taste that right then. I ordered his book and powdered vinegar before the show was even over. Now I have to go find him in Mind of a Chef.Reviewed in the United States 🇺🇸 on March 6, 2018
The book is beautiful. He makes all the Southern favorites that we all know and love, but his take on them is so special. The Nashville Hot Chicken's not in here, but he gives his recipes for Fried Chicken, Hot Sauce, and Brock shake that, combined, might get me close. If someone finds the recipe, please email me! :D
My thoughts and pics of the dishes we tried...
1) Southern Screwdriver - p 264. You infuse vodka with jalapenos and go from there. If you like spicy and citrus, you're gonna be happy. We've always loved jalapeno infused beer, and jalapeno margaritas. This is unbelievably refreshing. It's so good that we ordered a countertop orange juice press. lol.
2) Farrotto with Acorn Squash and Red Russian Kale - p 93. This is one of the most delicious vegetarian meals I've ever had. I wasn't expecting that
from a book I'd ordered based on chicken genius. Everyone loved it. Lickable, I tell you. The recipe called for 1 bunch (3 pounds) of kale. I think that's just a scaling issue, or he has access to ginormous bunches of kale. It would have taken 6 bunches to make 3 pounds, so I got 2 bunches (1 pound) and called it a day.
I'll update this as I play in the book more. Some other recipes I have flagged to try: Strawberry Gazpacho with Tomato Water Jelly, Basil Ice, and Stone Crab Salad - p 34 * Beet and Strawberry Salad with Sorrel and Rhubarb Vinaigrette - p 37 * Creamed Corn - p 49 * Roasted Cauliflower with Meyer Lemon and Brown Butter, Watercress, and Pink Peppercorns - p 59 * Cracklin' Cornbread - p 71 * Wild-Ramp-and-Crab-Stuffed Hushpuppies with Green Goddess Dressing - p 78 * Einkorn Biscuits - p 84 * Benne-Buttermilk Rolls - p 90 * Fried Chicken and Gravy - p 101 * Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce - p 104 * Husk Cheeseburger - p 131 * Herb-Marinated Hanger Steak with Vidalia Onion Gratin and Steak Sauce - p 135 * Slow-Cooked Pork Shoulder with Tomato Gravy, Creamed Corn, and Roasted Baby Vidalias - p 138 * Pork Belly with Herbed Farro, Pickled Elderberries, Chanterelles, and Sumac - p 148 * Beer-Battered Soft-Shell Crabs with Spring Vegetables, Benne, and Soft Fried Egg - p 174 * Roasted Scallops with Pumpkin and Matsutake, Brussels Sprouts, and Black Truffle - p 180 * Lobster with Parsnip Puree, Leeks Braised with Orange, and Vadouvan Jus - p 182 * Swordfish with Celeriac Roasted in Hay, Cider-Braised Lettuce Ribs, and Country Ham Emulsion - p 199 * Pickled Peaches - p 213 * Satsuma Orange and Burnt Honey Marmalade - p 215 * Strawberry-Meyer Lemon Jam - p 216 * Watermelon Rind Mostarda - p 220 * Butter-Bean Chowchow - p 227 * Tomato Jam - p 229 * Rhubarb Ketchup - p 237 * Smoked Bacon for Beginners - p 243 * Pimento Cheese - p 248 * The Julian Cocktail - p 261 * The Pecan Whiskey Daisy - p 266 * Fire in the Orchard - p 273 * Buttermilk Pie with Cornmeal Crust - p 293 * Rhubarb Buckle with Poppy Seed-Buttermilk Ice Cream - p 294 * Sweet Potato Doughnuts with Bourbon Caramel - p 301 * Chewy Benton's Bacon Caramels - p 303 * The Brock Blend
Images in this review
Reviewed in the United States 🇺🇸 on October 21, 2014
Top reviews from other countries
Christmasturkey
Did not disappoint
Reviewed in the United Kingdom 🇬🇧 on November 12, 2014
Marjolaine David
Brock's Heritage is interesting, Edwards' photographs are easy on the eyes
Reviewed in Canada 🇨🇦 on November 25, 2016URS EGGENBERGER
Sean Brock ist ein Essensguru, er weiss es ist das Produkt & der richtigen Umgang damit und nicht die Technik und die Genialität
Reviewed in Germany 🇩🇪 on August 5, 2015
