<i>Well, Shut My Mouth! The Sweet Potatoes Restaurant Cookbook</i> is recipes—recipes from the restaurant, recipes from the families of chef Stephanie Tyson and co-owner Vivian Joiner, recipes that are Southern, plain and simple.
In creating the recipes for Sweet Potatoes, Tyson used all of her influences—Geechee flavor from Joiner’s father, who was from the Hilton Head area of South Carolina; her mother’s working-woman “out of the can and into the pan” shortcuts; and her training in culinary arts at Baltimore International College and her later work in South Carolina, the Florida Keys, Arizona, and Maryland.
Just the names of the recipes in this book are enough to whet one’s appetite: Pimento Cheese Fondue; Sweet Potato, Corn, and Country Ham Risotto; Gullah Shrimp and Crab Pilau; Slow Cooker Chocolate Stout Pot Roast; Down-Home ’Tata Salad; Molasses Dijon Dressing; Sweet Potato Bread Pudding with Pecan Crunch Topping; and many others. Most recipes include a bit of flavorful commentary from the chef, such as this tip for Spicy Greens: “If you are faint of heart (burn), eliminate the red pepper altogether.” Or the brief definition that introduces Crackling Cornbread: “Cracklings are deep-fried crispy skins of various animals—in this case, pork.”
Well, Shut My Mouth! is also the history of the two women who started a locally and nationally acclaimed restaurant (Our State, Southern Living, New York Times). As Tyson says in her introduction, “Every part of me is a part of Sweet Potatoes.” In Well, Shut My Mouth! she shares a culinary experience that has been a favorite of Winston-Salem natives and visitors for years. Now, patrons have the tools to re-create the Sweet Potatoes dining experience in their own homes.
V. V.’s Mamma’s Meatloaf with Wild Mushroom Gravy
Serves 6 to 8.
Vivian comes from a big family with six children. How to feed them on a budget? Meatloaf! But more than an economical meal, this one is downright tasty. Hats off to Mrs. J.!
V. V.’s Mamma’s Meatloaf
4 eggs, beaten
¼ cup ketchup
¼ cup Worcestershire sauce
2 cups crushed cornflakes
1 cup panko breadcrumbs
2½ pounds ground beef
1¾ cups diced green pepper
1¾ cups diced yellow onion
1 tablespoon oregano
2 teaspoons salt
2 teaspoons pepper
1½ teaspoons dried thyme
1 tablespoon granulated garlic
In a large bowl, combine the beaten eggs, ketchup, Worcestershire sauce, cornflakes, and breadcrumbs. Allow to sit for 3 to 4 minutes to sufficiently moisten the cornflakes and breadcrumbs. Add the remaining ingredients and thoroughly combine. Turn the mixture onto a sheet tray and form into 2 loaves. Bake at 350 degrees for 45 to 50 minutes until an instant-read thermometer inserted in the center registers 160 degrees. Serve with Wild Mushroom Gravy (recipe below).
Wild Mushroom Gravy
½ cup butter
¾ cup flour
2 teaspoons chopped garlic
1½ teaspoons dried oregano
1½ tablespoons dried thyme
2 cups sliced wild mushrooms (combination of shiitake, oyster, portabella, etc.)
¾ cup julienned onion
3 tablespoons vegetable oil
4 cups Beef Stock (see page )
pepper to taste
Combine the butter and flour in a skillet. Slowly cook the roux about 15 minutes until brown. In a medium saucepan, combine all the remaining ingredients except the oil, Beef Stock, and pepper. Sauté in oil until soft. Add Beef Stock and bring to a boil. Add cooled roux and cook till flour taste is gone. Season with pepper. If the gravy is too thick, thin with water or additional Beef Stock and readjust seasoning.
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In creating the recipes for Sweet Potatoes, Tyson used all of her influences—Geechee flavor from Joiner’s father, who was from the Hilton Head area of South Carolina; her mother’s working-woman “out of the can and into the pan” shortcuts; and her training in culinary arts at Baltimore International College and her later work in South Carolina, the Florida Keys, Arizona, and Maryland.
Just the names of the recipes in this book are enough to whet one’s appetite: Pimento Cheese Fondue; Sweet Potato, Corn, and Country Ham Risotto; Gullah Shrimp and Crab Pilau; Slow Cooker Chocolate Stout Pot Roast; Down-Home ’Tata Salad; Molasses Dijon Dressing; Sweet Potato Bread Pudding with Pecan Crunch Topping; and many others. Most recipes include a bit of flavorful commentary from the chef, such as this tip for Spicy Greens: “If you are faint of heart (burn), eliminate the red pepper altogether.” Or the brief definition that introduces Crackling Cornbread: “Cracklings are deep-fried crispy skins of various animals—in this case, pork.”
Well, Shut My Mouth! is also the history of the two women who started a locally and nationally acclaimed restaurant (Our State, Southern Living, New York Times). As Tyson says in her introduction, “Every part of me is a part of Sweet Potatoes.” In Well, Shut My Mouth! she shares a culinary experience that has been a favorite of Winston-Salem natives and visitors for years. Now, patrons have the tools to re-create the Sweet Potatoes dining experience in their own homes.
V. V.’s Mamma’s Meatloaf with Wild Mushroom Gravy
Serves 6 to 8.
Vivian comes from a big family with six children. How to feed them on a budget? Meatloaf! But more than an economical meal, this one is downright tasty. Hats off to Mrs. J.!
V. V.’s Mamma’s Meatloaf
4 eggs, beaten
¼ cup ketchup
¼ cup Worcestershire sauce
2 cups crushed cornflakes
1 cup panko breadcrumbs
2½ pounds ground beef
1¾ cups diced green pepper
1¾ cups diced yellow onion
1 tablespoon oregano
2 teaspoons salt
2 teaspoons pepper
1½ teaspoons dried thyme
1 tablespoon granulated garlic
In a large bowl, combine the beaten eggs, ketchup, Worcestershire sauce, cornflakes, and breadcrumbs. Allow to sit for 3 to 4 minutes to sufficiently moisten the cornflakes and breadcrumbs. Add the remaining ingredients and thoroughly combine. Turn the mixture onto a sheet tray and form into 2 loaves. Bake at 350 degrees for 45 to 50 minutes until an instant-read thermometer inserted in the center registers 160 degrees. Serve with Wild Mushroom Gravy (recipe below).
Wild Mushroom Gravy
½ cup butter
¾ cup flour
2 teaspoons chopped garlic
1½ teaspoons dried oregano
1½ tablespoons dried thyme
2 cups sliced wild mushrooms (combination of shiitake, oyster, portabella, etc.)
¾ cup julienned onion
3 tablespoons vegetable oil
4 cups Beef Stock (see page )
pepper to taste
Combine the butter and flour in a skillet. Slowly cook the roux about 15 minutes until brown. In a medium saucepan, combine all the remaining ingredients except the oil, Beef Stock, and pepper. Sauté in oil until soft. Add Beef Stock and bring to a boil. Add cooled roux and cook till flour taste is gone. Season with pepper. If the gravy is too thick, thin with water or additional Beef Stock and readjust seasoning.
Well, Shut My Mouth! The Sweet Potatoes Restaurant Cookbook
<i>Well, Shut My Mouth! The Sweet Potatoes Restaurant Cookbook</i> is recipes—recipes from the restaurant, recipes from the families of chef Stephanie Tyson and co-owner Vivian Joiner, recipes that are Southern, plain and simple.
In creating the recipes for Sweet Potatoes, Tyson used all of her influences—Geechee flavor from Joiner’s father, who was from the Hilton Head area of South Carolina; her mother’s working-woman “out of the can and into the pan” shortcuts; and her training in culinary arts at Baltimore International College and her later work in South Carolina, the Florida Keys, Arizona, and Maryland.
Just the names of the recipes in this book are enough to whet one’s appetite: Pimento Cheese Fondue; Sweet Potato, Corn, and Country Ham Risotto; Gullah Shrimp and Crab Pilau; Slow Cooker Chocolate Stout Pot Roast; Down-Home ’Tata Salad; Molasses Dijon Dressing; Sweet Potato Bread Pudding with Pecan Crunch Topping; and many others. Most recipes include a bit of flavorful commentary from the chef, such as this tip for Spicy Greens: “If you are faint of heart (burn), eliminate the red pepper altogether.” Or the brief definition that introduces Crackling Cornbread: “Cracklings are deep-fried crispy skins of various animals—in this case, pork.”
Well, Shut My Mouth! is also the history of the two women who started a locally and nationally acclaimed restaurant (Our State, Southern Living, New York Times). As Tyson says in her introduction, “Every part of me is a part of Sweet Potatoes.” In Well, Shut My Mouth! she shares a culinary experience that has been a favorite of Winston-Salem natives and visitors for years. Now, patrons have the tools to re-create the Sweet Potatoes dining experience in their own homes.
V. V.’s Mamma’s Meatloaf with Wild Mushroom Gravy
Serves 6 to 8.
Vivian comes from a big family with six children. How to feed them on a budget? Meatloaf! But more than an economical meal, this one is downright tasty. Hats off to Mrs. J.!
V. V.’s Mamma’s Meatloaf
4 eggs, beaten
¼ cup ketchup
¼ cup Worcestershire sauce
2 cups crushed cornflakes
1 cup panko breadcrumbs
2½ pounds ground beef
1¾ cups diced green pepper
1¾ cups diced yellow onion
1 tablespoon oregano
2 teaspoons salt
2 teaspoons pepper
1½ teaspoons dried thyme
1 tablespoon granulated garlic
In a large bowl, combine the beaten eggs, ketchup, Worcestershire sauce, cornflakes, and breadcrumbs. Allow to sit for 3 to 4 minutes to sufficiently moisten the cornflakes and breadcrumbs. Add the remaining ingredients and thoroughly combine. Turn the mixture onto a sheet tray and form into 2 loaves. Bake at 350 degrees for 45 to 50 minutes until an instant-read thermometer inserted in the center registers 160 degrees. Serve with Wild Mushroom Gravy (recipe below).
Wild Mushroom Gravy
½ cup butter
¾ cup flour
2 teaspoons chopped garlic
1½ teaspoons dried oregano
1½ tablespoons dried thyme
2 cups sliced wild mushrooms (combination of shiitake, oyster, portabella, etc.)
¾ cup julienned onion
3 tablespoons vegetable oil
4 cups Beef Stock (see page )
pepper to taste
Combine the butter and flour in a skillet. Slowly cook the roux about 15 minutes until brown. In a medium saucepan, combine all the remaining ingredients except the oil, Beef Stock, and pepper. Sauté in oil until soft. Add Beef Stock and bring to a boil. Add cooled roux and cook till flour taste is gone. Season with pepper. If the gravy is too thick, thin with water or additional Beef Stock and readjust seasoning.
In creating the recipes for Sweet Potatoes, Tyson used all of her influences—Geechee flavor from Joiner’s father, who was from the Hilton Head area of South Carolina; her mother’s working-woman “out of the can and into the pan” shortcuts; and her training in culinary arts at Baltimore International College and her later work in South Carolina, the Florida Keys, Arizona, and Maryland.
Just the names of the recipes in this book are enough to whet one’s appetite: Pimento Cheese Fondue; Sweet Potato, Corn, and Country Ham Risotto; Gullah Shrimp and Crab Pilau; Slow Cooker Chocolate Stout Pot Roast; Down-Home ’Tata Salad; Molasses Dijon Dressing; Sweet Potato Bread Pudding with Pecan Crunch Topping; and many others. Most recipes include a bit of flavorful commentary from the chef, such as this tip for Spicy Greens: “If you are faint of heart (burn), eliminate the red pepper altogether.” Or the brief definition that introduces Crackling Cornbread: “Cracklings are deep-fried crispy skins of various animals—in this case, pork.”
Well, Shut My Mouth! is also the history of the two women who started a locally and nationally acclaimed restaurant (Our State, Southern Living, New York Times). As Tyson says in her introduction, “Every part of me is a part of Sweet Potatoes.” In Well, Shut My Mouth! she shares a culinary experience that has been a favorite of Winston-Salem natives and visitors for years. Now, patrons have the tools to re-create the Sweet Potatoes dining experience in their own homes.
V. V.’s Mamma’s Meatloaf with Wild Mushroom Gravy
Serves 6 to 8.
Vivian comes from a big family with six children. How to feed them on a budget? Meatloaf! But more than an economical meal, this one is downright tasty. Hats off to Mrs. J.!
V. V.’s Mamma’s Meatloaf
4 eggs, beaten
¼ cup ketchup
¼ cup Worcestershire sauce
2 cups crushed cornflakes
1 cup panko breadcrumbs
2½ pounds ground beef
1¾ cups diced green pepper
1¾ cups diced yellow onion
1 tablespoon oregano
2 teaspoons salt
2 teaspoons pepper
1½ teaspoons dried thyme
1 tablespoon granulated garlic
In a large bowl, combine the beaten eggs, ketchup, Worcestershire sauce, cornflakes, and breadcrumbs. Allow to sit for 3 to 4 minutes to sufficiently moisten the cornflakes and breadcrumbs. Add the remaining ingredients and thoroughly combine. Turn the mixture onto a sheet tray and form into 2 loaves. Bake at 350 degrees for 45 to 50 minutes until an instant-read thermometer inserted in the center registers 160 degrees. Serve with Wild Mushroom Gravy (recipe below).
Wild Mushroom Gravy
½ cup butter
¾ cup flour
2 teaspoons chopped garlic
1½ teaspoons dried oregano
1½ tablespoons dried thyme
2 cups sliced wild mushrooms (combination of shiitake, oyster, portabella, etc.)
¾ cup julienned onion
3 tablespoons vegetable oil
4 cups Beef Stock (see page )
pepper to taste
Combine the butter and flour in a skillet. Slowly cook the roux about 15 minutes until brown. In a medium saucepan, combine all the remaining ingredients except the oil, Beef Stock, and pepper. Sauté in oil until soft. Add Beef Stock and bring to a boil. Add cooled roux and cook till flour taste is gone. Season with pepper. If the gravy is too thick, thin with water or additional Beef Stock and readjust seasoning.
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Product Details
| BN ID: | 2940013100176 |
|---|---|
| Publisher: | Blair, John F. Publisher |
| Publication date: | 08/01/2011 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 238 |
| File size: | 3 MB |
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