Skinny Cooks Can't Be Trusted: In the Kitchen with Mo'Niqueby Mo'Nique, Sherri Mcgee Mccovey
From the cover of Essence to the stage at the Apollo, from reruns of her hit show The Parkers to her reality program Mo'Nique's F.A.T. Chance, Mo'Nique exults in the joys of being a large woman. Here, she explores the great love of her life—food. But this isn't food South Beach diet style. This is food with flavor, from chocolate and/b>/b>/b>… See more details below
From the cover of Essence to the stage at the Apollo, from reruns of her hit show The Parkers to her reality program Mo'Nique's F.A.T. Chance, Mo'Nique exults in the joys of being a large woman. Here, she explores the great love of her life—food. But this isn't food South Beach diet style. This is food with flavor, from chocolate and cream to sugar and butter and everything in between.
In Skinny Cooks Can't Be Trusted, Mo'Nique's fondest food memories (like her mama's stuffed fish that blew up in the oven but made it to the table anyway) are accompanied by cooking tips (when in doubt, taste it to make sure), food strategies (gather everything in one place so you don't tire yourself out runnin' around the kitchen), and "what to wear if you're gonna go there" (because if done right, good food can lead to good lovin'!).
- HarperCollins Publishers
- Publication date:
- Product dimensions:
- 7.37(w) x 9.12(h) x 0.69(d)
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Skinny Cooks Can't Be Trusted
By Mo'Nique Imes Jackson Sherri McGee McCovey
AmistadCopyright © 2006 Mo'Nique Imes Jackson
All right reserved.
Chapter OneCheesy Cornbread Squares
2 cups yellow cornmeal 1/2 cup all-purpose flour Pinch of salt 2 1/2 teaspoons baking powder 1 tablespoon sugar 1/4 cup vegetable oil 1 large egg 1 1/4 cup whole milk 1/2 cup grated mild Cheddar cheese (about 2 ounces)
Preheat the oven to 350 degrees.
In a large bowl, mix together the cornmeal, flour, salt, baking powder, and sugar. Add the oil, egg, and milk, and beat with a wooden spoon or a whisk for 30 to 40 seconds, until smooth.
Grease a square baking pan. Pour the batter in and bake for 35 to 40 minutes. Remove from the oven and cool in the pan for 15 minutes. Cut the bread into small squares and place the squares on a baking sheet. Sprinkle a little cheese on top of each. Put back into the oven and bake for 5 to 7 minutes more, until the cheese melts.
Grilled Salmon with Crab and Brie
2 tablespoons olive oil 4 ounces lump crabmeat, picked over for shells and cartilage 1 teaspoon minced garlic 1 tablespoon chopped parsley Kosher salt Freshly ground black pepper 4 skinless salmon fillets, 6 to 8 ounces each 6 ounces Brie, thinly sliced
Preheat the oven to 325 degrees.
In a small sauté pan, heat 1 tablespoon of the oil andsauté the crab, garlic, and parsley for 2 minutes, finishing with a little salt and pepper before setting this to the side.
Season the salmon with salt and pepper. In another pan, heat the remaining olive oil. Sauté the salmon, top side down, for 3 minutes. Turn the fillets over and place the pan in the oven for an additional 6 minutes. Remove from the oven and put 1 ounce of crabmeat on top of each piece of salmon. Place a few slices of cheese over the crab and put the pan back into the oven for an additional 2 minutes or until the cheese melts. Remove and serve.
Excerpted from Skinny Cooks Can't Be Trusted by Mo'Nique Imes Jackson Sherri McGee McCovey Copyright © 2006 by Mo'Nique Imes Jackson. Excerpted by permission.
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Meet the Author
Her coauthor, journalist, television writer, and producer Sherri McGee McCovey, currently serves as a producer on the Oxygen television special Mo'Nique's F.A.T. Chance.
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