Carolina Cooking: Recipes from the Region's Best Chefs

by Debra Zumstein, Will Kazary

Overview

The Carolina Cooking Cookbook features a delectable collection of recipes from some of the best chefs in North and South Carolina. The companion book to the internationally syndicated TV series, Carolina Cooking, The Carolina Cooking Cookbook turns every aspiring cook into a Southern gourmet and shows how to create these signature dishes in 30 minutes or less!

Product Details

ISBN-13:	9781423602033
Publisher:	Smith, Gibbs Publisher
Publication date:	08/31/2007
Pages:	192
Sales rank:	430,356
Product dimensions:	7.40(w) x 9.70(h) x 0.80(d)
Age Range:	18 Years

About the Author

Debra Zumstein and Wil Kazary produce the syndicated cooking show, "Carolina Cooking," that is seen in the U.S. and over 50 other countries. Debra is a photographer and a writer of children's stories. Wil's love of culinary experimentation started at his own family's fine dining restaurant when he was a child.

Debra Zumstein and Wil Kazary produce the syndicated cooking show, "Carolina Cooking," that is seen in the U.S. and over 50 other countries. Debra is a photographer and a writer of children's stories. Wil's love of culinary experimentation started at his own family's fine dining restaurant when he was a child.

Read an Excerpt

Angus Barn Shell Steak

Makes 4 servings

4 (15-ounce) bone-in New York stripsp

salt and pepper

1 Vidalia onion

2 large tomatoes, diced

1 cup pitted kalamata olives

1/2 cup olive oil

1 cup feta cheese

1/2 cup balsamic vinegar

extra virgin olive oil

1 bunch asparagus, washed and cut to 3 inches

1 cup sliced shiitake mushrooms

2 pre-baked potatoes

2 tablespoons Cajun seasoning

Angus Barn Steak Seasoning

1 teaspoon garlic powder

1 teaspoon oregano

1 teaspoon basil

1 teaspoon celery salt

1/2 teaspoon salt

1 teaspoon pepper

1 clove garlic, minced

Start your grill.

Season steaks with salt and pepper and Angus Barn Steak Seasoning. Place on medium-hot grill, cook approximately 3 to 4 minutes on each side to medium well. Remove from heat and allow to rest.

Peel onion and then cut onion, tomatoes and kalamata olives. Sauté with olive oil until onions are tender. Add feta cheese, vinegar, extra virgin olive oil, salt and pepper. Mix together. Blanch asparagus. Remove from heat and then place in an ice bath.

Slice shiitake mushrooms. Sauté in olive oil, salt and pepper. Add asparagus and continue to sauté.
Cut pre-baked potatoes into quarters. Season with Cajun seasoning. Fry potatoes in oil until crispy. Remove from oil and drain on paper towels.

Place steak on plate. Top with onion mixture. Arrange mushrooms and asparagus on the side along with the potato wedges.

Table of Contents

Introduction 6

Appetizers 13

Soups & Salads 37

Sushi 49

Pastas & Pizzas 55

Fish & Seafood 67

Poultry & Fowl 117

Meat 131

Desserts 167

Introduction....................................................6

Appetizers ....................................................13

Soups & Salads ............................................37

Sushi ..........................................................49

Pastas & Pizzas ............................................55

Fish & Seafood ............................................67

Poultry & Fowl ............................................117

Meat ..........................................................131

Desserts ....................................................167

Resources ..................................................186

Index..........................................................189

Editorial Reviews

This appetizing cookbook serves as a stand-alone companion to the popular syndicated TV show Carolina Cooking. Producers Debra Zumstein and Wil Kazary draw on favorite recipes from over 50 restaurants that have been featured on the show, which airs in more than 50 countries. Most of the recipes in the book can be prepared in the average home kitchen in 30 minutes or less. Each recipe is accompanied by helpful hints and complementary wine selections. The meals range from classic southern specialties to more eclectic offerings.