Turnip Greens & Tortillas: A Mexican Chef Spices up the Southern Kitchen
Eddie Hernandez & S. Puckett
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Turnip greens in a spicy chile potlikker; puffed tortillas filled with chicken pot pie filling; substituting tomatillos for green tomatoes in a more delicate version of the southern mainstay? Chef Eddie Hernandez combines beloved favorites from two cuisines that are near to his heart to create vibrant, flavorful additions to the world of modern southern cooking.
The book begins with some great breakfast options, but the Chips, Dips, and Other Snacks chapter caught our eye with Hernandez's riff on boiled peanuts; deviled eggs with pimento cheese and spicy bread and butter pickles; fried green tomatillos with peach-habanero sauce; and Mexican "sushi" roll-ups with tamarind-ginger sauce. There's a whole chapter on tacos, and one on wrapped and stuffed items. But Edddie's Blue Plate Lunches and Special Suppers are the heart of the marriage of the two cultures with dishes such as pan-fried pork chops with ranchero brown gravy, blue cornmeal crusted chicken with mint-jalepeno drizzle; and chicken green chile pot pie in puffy tortilla shells. Side dishes, cocktails and desserts offer similar delicious combinations.
Hardcover. Color photos throughout.
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