Frank Stitt’s Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

Frank Stitt’s Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

by Frank Stitt

ISBN-10: 1579652468
ISBN-13: 9781579652463
Region: USA
Publisher: Artisan
Publication Date: August, 2004
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Recipe Index

Recipesort icon Page Rating
Aïoli 337
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Alabama Sunset 46
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Almond Macaroons 318
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Apple and Almond Bread Pudding 297
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Apple Charlotte 296
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Artichoke and Niçoise Olive Relish 327
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Arugula Salad with Red Onion and Parmigiano-Reggiano 127
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Asparagus Salad with Crawfish Aïoli 241
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Asparagus with Crawfish Meunière 245
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Asparagus with Farm Eggs and Ham Hock Vinaigrette 246
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Autumn Beet Salad with Spiced Pecans, Pears, and Fourme D’Ambert 125
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Autumn Root Vegetable Puree 266
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Baked Oysters with Slab Bacon and Wilted Greens 77
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Balsamic Vinaigrette 331
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Basic Vinaigrette 329
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Basque-Style Chicken with Peppers 176
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Beef Broth 340
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Beef Shank and Vegetable Soup 103
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Beurre Blanc 338
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Blue Cheese Butter 337
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Bourbon Panna Cotta 280
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Brown Butter 338
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Brown Butter Almond Financier 302
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Butter Beans 15
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Buttermilk Vinaigrette 331
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Butternut Squash and Dried Figg Risotto 272
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Charred Corn Relish 27
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Chicken Breasts with Zucchini, Field Peas, and New Potatoes 177
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Chicken Broth 339
3.75
Chicken Sauté with Lemon, Capers, and Bread Crumbs 173
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Chicken with Autumn Vegetables and Madeira 174
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Chicken with Watercress Sauce 175
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Chilton County Peach Bellini 47
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Chocolate Caramel-Nut Tart 312
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Cocoa Biscotti 315
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Corn Bread 26
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Corn Bread Panzanella 117
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Corn Pudding 27
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Cornmeal Madeleines 318
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Cowboy Fillet with Sweet Potato Hash Browns 210
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Crab and Rice Salad 83
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Crab Cakes 82
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Crabmeat Crostini 62
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Cracklin’s 26
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Creamed Corn 22
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Creamy Grits 22
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Crushed Creamer Potatoes 263
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Cucumber Salad 28
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Cured Duck Salad 124
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Cured Pork Crostini with Sweet Potato Brandade 57
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Curried Pumpkin Soup 96
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Duck Two Ways 190
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Eggplant Stuffed with Summer Vegetables 273
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Field Pea and Corn Salad 255
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Field Pea and Okra Soup 101
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Field Pea and Wild Mushroom Risotto 271
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Fig and Peanut Salad with Arugula and Mint 127
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Fig Vinaigrette 332
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Flounder with Bread Crumbs and Sauce Gribiche 147
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Flounder with Clam Chowder Sauce 150
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Flounder with Lady Pea Succotash 149
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Fried Apple Pies 295
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Fried Green Tomato and Arugula Salad 8
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Fried Okra 16
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Fried Oysters with Spicy Rémoulade 63
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Fried Quail with Cornmeal Crust and Scrambled Egg Salad 86
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Frogmore Stew 138
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Galette Dough 342
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Glazed Autumn Vegetables 255
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Gratin of Asparagus, Spring Onions, and Mushrooms 247
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Green Tomato and Peach Relish 29
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Grilled Cobia with Beet Relish 152
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Grilled Figs with Country Ham, Walnuts, and Lemon-Mint Cream 56
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Grilled Grouper with Artichoke-Charred Onion Relish 155
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Grilled Jumbo Asparagus with Egg and Herb Vinaigrette 245
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Grilled Quail with Butternut Squash and Dried Fig Risotto 186
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Grilled Quail with Rosemary and Garlic 186
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Grilled Tuna with Artichoke and Olive Vinaigrette 163
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Grilled Veal Medallions with Artichoke and Niçoise Olive Relish 214
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Guinea Hen Breasts with Old-Fashioned Onion Sauce and Truffles 189
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Ham and Pumpkin Pirlau 259
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Hazelnut or Walnut Vinaigrette 333
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Hazelnut Semifreddo Cappuccino 314
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Highlands Baked Grits 20
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Highlands Mint Tea 33
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Highlands Seafood Platter 62
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Homemade Mayonnaise 336
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Hoppin’ John 9
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Horseradish Sauce 326
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Jack Daniel’s Chocolate Ice Cream 291
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Lamb and Black Bean Chili with Saffron Rice 205
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Lamb Chops and Leg with French Lentils 204
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Lamb Jus 341
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Lamb Shanks Simmered with Favas and Spring Vegetables 207
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Late-Summer Tomato Soup 96
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Lattice-Topped Blackberry Cobbler 282
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Lemon Buttermilk Chess Tart 294
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Lemon Mayonnaise 336
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Lemonade for a Crowd 32
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Lowcountry Red Rice 10
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Marie’s Herbed Cottage Cheese Dip and Crudités 67
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Marinated Field Peas and Fresh Herbs 253
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Mignonette 326
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Mint Julep 46
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Mint-Peppercorn Dressing 333
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Miss Verba’s Pimiento Cheese 32
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Mustard and Herb Vinaigrette 331
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Oatmeal Cookies 320
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Old-Fashioned Potato Gratin 257
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Old-Fashioned Tomato Salad 114
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Onion and Bacon Gratin 257
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Orange Thing 41
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Oyster Pan Roast with Crawfish and Buttery Croutons 137
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Panfried Soft-Shell Crabs with Almonds and Lemon Butter 143
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Pardis’s Margarita 44
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Pâte Brisée 342
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Pea Cakes 254
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Peach and Blueberry Cobbler 284
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Peach Crostata 290
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Peaches in Beaujolais 285
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Pear and Almond Tart 301
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Pecan Sandies 319
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Pickled Shrimp 67
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Pink-eyed Pea Salad 253
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Pistachio Butter Cookies 319
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Poached Egg Salad with Red Wine Sauce 109
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Pole Beans with Onions and Potatoes 16
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Pompano en Papillote 164
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Pork Chops and Brochettes with Creamy Grits and Maker’s Mark Sauce 224
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Pork on Pork: Shoulder and Belly Simmered with Bourbon 219
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Pork Scaloppine with Mint Pesto 225
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Potato Cakes 263
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Pumpkin Cheesecake 307
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Quail Stuffed with Corn Bread and Figs with Molasses Vinaigrette 187
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Rabbit Loin Salad 87
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Rabbit Stuffed with Apple Duxelles 230
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Raspberry Vinaigrette 332
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Ratatouille 264
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Ravioli with Sweet Potatoes, Mustard Greens, and Country Ham 92
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Red Snapper with Ham Hock-Red Wine Sauce 161
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Red Snapper with Provençal Tomato Sauce 158
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Red Wine-Braised Rabbit with Wild Mushrooms 229
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Roast Chicken with Spring Vegetables 179
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Roast Fresh Pork Leg with Onion and Bacon Gratin 220
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Roast Leg of Lamb Stuffed with Greens and Garlic 208
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Roast Leg of Lamb with Spring Vegetable Ragout 201
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Roast Pork Back with Corn Pudding and Grilled Eggplant 221
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Roast Pork Loin Stuffed with Rosemary, Bacon and Onions 223
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Roast Quail with Apples and Pecans 183
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Roast Venison with Cabbage, Spoonbread, and Bourbon 214
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Roasted Corn and Crawfish Chowder 97
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Salsa Verde 327
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Sauce Gribiche 326
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Sautéed Red Snapper with Sweet Pea and Fava Bean Pilaf 159
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Savory Leek Bread Pudding 265
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Sea Bass in Fig Leaves with Ratatouille and Herb Aïoli 153
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Seafood Broth 341
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Seafood Pirlau 135
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Seared Tuna with Celery and Butter Pea Salad 84
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Seven-Layer Coconut Cake 311
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Sherry Vinaigrette 330
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Sherry-Honey Vinaigrette 330
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Shortbread Cookies 320
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Shrimp and Crab Towers 79
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Shrimp Cocktail 66
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Simple Syrup 343
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Sirloin Strip with Grilled Red Onions, Corn Bread, and Salsa Verde 212
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Skirt Steak with Watermelon and Red Onion Relish 209
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Slow-Roasted Grouper with Ham and Pumpkin Pirlau 153
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Slow-Roasted Grouper with Root Vegetable, Walnut, and Parsley Salad 154
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Smoked Trout Salad with Blood Oranges, Avocado, and Frisée 116
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Soft-Shell Crab with Brown Butter and Bacon Vinaigrette 142
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Spiced Pecans 68
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Spicy Baked Oysters with Caramelized Onions 78
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Spicy Coleslaw 28
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Spoonbread 20
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Spring Lettuces with Sweet Peas, Chives, Dill, and Mint 108
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Spring Vegetable Ragout 266
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Squab with Grilled Grits and Redeye Gravy 192
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Stone Crab Claws with Crudités and Bagna Cauda 78
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Strawberry Ice Cream 291
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Strawberry Milk Shake 292
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Strawberry Tart with Mascarpone 293
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Sweet Potato Tart with Coconut Crust and Pecan Streusel 308
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Tapenade 68
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The Highlands Martini 41
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Three-Vinegar Vinaigrette 329
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Tomato and Crab Towers 141
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Tomato and Lime ’Tini 47
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Tomato Salad with Corn Bread, Bacon, and Buttermilk Vinaigrette 115
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Tomato Salsa 327
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Tomato Vinaigrette 332
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Truffled Madeira Sauce 338
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Walter’s Salad 115
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Warm Cabbage Salad with Goat Cheese and Corn Bread Crostini 126
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Watercress and New Potato Soup 102
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Watercress Salad with Shaved Mushrooms and Radishes 108
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Watermelon and Red Onion Relish 29
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Watermelon Margarita 44
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White Bean and Collard Green Gratin 258
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Wild Striped Bass with Citrus Vinaigrette 162
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Wilted Greens 265
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Winter Fruits in a Spiced Syrup 304
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Publishers Information

About Frank Stitt’s Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

Publisher Web Link: http://www.workman.com/artisanbooks/

R. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a “sophisticated, easygoing showplace of enticing, southern-accented cooking.” His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method.

Now, Alabama’s favorite son has written a long-awaited cookbook that features his enticing Provençal-influenced southern food. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere. (http://www.workman.com/)

Author Information

About Frank Stitt

Author Web Link: http://www.highlandsbarandgrill.com/

Frank Stitt is the chef and owner of Highlands Bar and Grill, Bottega Restaurant and Café, and Chez Fonfon, all located in Birmingham, Alabama. He has won the James Beard Award for the Best Chef of the Southeast and received the Lifetime Achievement Award from the Southern Foodways Alliance. He is the author of Frank Stitt’s Southern Table.

(http://www.workman.com/)

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