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She began cooking simply for her family--husband Michael, and daughters Alexis and Celeste--but for the past fifteen years Elizabeth Terry, winner of the ...
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She began cooking simply for her family--husband Michael, and daughters Alexis and Celeste--but for the past fifteen years Elizabeth Terry, winner of the l995 James Beard Award as Best Chef in the Southeast, and her eponymous restaurant in Savannah, have been known for serving simply prepared, perfectly fresh, innovative dishes in the Southern tradition. Unlike most great restaurants, Elizabeth on 37th is a family enterprise--as is Savannah Seasons. All of the two hundred recipes collected here have been tested by co-author Alexis in the Terry home kitchen (located "above the store") to ensure that they are well within the range of any amateur cook.
From Hearty Okra Gumbo with Chicken and Shrimp to Savannah Red Rice, from Soft Shell Crabs to Ragout of Venison, you will find interpreted within these pages all the native bounty of a rich regional cuisine--shellfish, sweet Vidalia onions, and black-eyed peas; recipes for relishes and marinades; crisp, fresh salads; delicious baked goods, and much more. And throughout there are chef's tips and stories, in the voices of Elizabeth, Alexis, Michael, and Celeste, about the food, about life in Savannah, and about their experiences at "the family restaurant." Savannah Seasons is not only a book of outstanding recipes but a book full of warmth, joy, and hospitality.
l/2 pound Italian-style hot link sausage
4 chicken thighs
1 pound (31-35 count) shrimp, peeled and de-veined
1/2 cup minced green bell pepper
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh oregano
1/2 teaspoon fresh cracked pepper
2 tablespoons butter
2 tablespoons oil
1/4 pound country ham or prosciutto, cut in l/4-inch dice
1 cup peeled and minced onions l/2 cups uncooked Uncle Ben's brown rice
3 cups canned diced tomatoes in juice
1 cup Basic Chicken Broth
Preheat the oven to 400 degrees.
Roast the sausage and the chicken thighs in the oven for 8 minutes. Drain, cool, and slice the sausage. Shred the chicken meat, discarding the skin and bones. Set both the sausage and the chicken aside. Combine the shrimp with the bell pepper, olive oil, thyme, oregano, and cracked pepper and set aside in the refrigerator, uncooked, to marinate. Reduce the oven heat to 350 degrees.
In a large casserole dish, melt the butter with the oil, add the country ham, and sautÚ until brown; then add the onions and rice. SautÚ, stirring, for 2 minutes, and finally stir in the tomatoes, chicken broth, the sliced cooked sausage, and the shredded chicken. Cover the casserole, place it in the oven, and bake for 25 minutes until the rice is soft and the liquid absorbed.
Transfer the shrimp mixture to a large skillet set over medium heat and sautÚ until the shrimp are cooked through. Pour the shrimp over the rice and serve immediately.
Posted November 14, 2006
My husband and I have cooked many of the recipes in this book. We continued to check it out at the library as it is no longer available. However, we did find a good used copy and have ordered. The recipes are easy to use with the finish and taste of a complicated recipe. Although, I did alter some of the ingredients to my own taste, I would highly recommend this book to anyone who loves to cook and explore a 'new way' with southern cuisine. Notible are the sauces and salad dressings, delicious! Praises come from the Jambalaya and the Shrimp and Grits - two recipes with which we have entertained.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted August 7, 2004
I enjoyed this cookbook since my visit to the actual restaurant was terrific. (I was suprised that Elizabeth Terry doesn't own the restaurant anymore but two brothers who work there do). The recipes are good but not for every night cooking. Anyone who enjoys good food and unique recipes should like this.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.