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Hot and Hot Fish Club Cookbook : A Celebration of Food, Family, & Traditions
by Chris Hastings and Idie Hastings and Katherine Cobbs

Overview - "Seasonality is the cornerstone to our menu-planning success," says Chef Chris Hastings. The Hot and Hot Fish Club Restaurant is one of the best in the South because it only uses the finest and freshest ingredients in their recipes. From the fresh-caught Pacific seafood flown in from Osprey Seafood in San Francisco to the blackberries and Vidalia onions from local Garfrerick Farms of Alpine, Alabama, Hot and Hot goes to great lengths to make sure that what goes into every dish is always fresh and in season.  Read more...

 
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More About Hot and Hot Fish Club Cookbook by Chris Hastings; Idie Hastings; Katherine Cobbs
 
 
 
Overview

"Seasonality is the cornerstone to our menu-planning success," says Chef Chris Hastings. The Hot and Hot Fish Club Restaurant is one of the best in the South because it only uses the finest and freshest ingredients in their recipes. From the fresh-caught Pacific seafood flown in from Osprey Seafood in San Francisco to the blackberries and Vidalia onions from local Garfrerick Farms of Alpine, Alabama, Hot and Hot goes to great lengths to make sure that what goes into every dish is always fresh and in season.

"The Hot and Hot Fish Club Cookbook" contains more than 200 creative and delicious recipes that are organized to reflect the seasonal nature of local ingredients. It features profiles of dozens purveyors who supply the restaurant with the freshest ingredients. With more than 50 full-color photographs, lifestyle menus complete with wine and beer pairings, and a sourcing section, "The Hot and Hot Fish Club Cookbook" is your guide to preparing exquisite, fresh cuisine from the hottest restaurant in the South.


Sample Recipe:

Shrimp and Avocado Salad with Carolina Gold Rice
Yield: 4 servings

1 cup cooked Anson Mills’ Carolina Gold rice (page 000)
½ cup Green Goddess Dressing (page 000)
1/8 teaspoon kosher salt
Pinch freshly ground black pepper
4 ripe Haas avocados, halved, pitted, and peeled (about 1½ pounds total)
16 ripe cherry tomatoes, halved (about 1½ cups)
12 medium (25 to 30 count) boiled and peeled shrimp
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil

Combine the rice and the dressing in a mixing bowl and season with the salt and pepper. Spoon the rice mixture evenly into each avocado half, placing about ¼ cup in each avocado. Arrange one stuffed avocado on each of four salad plates.

Toss the tomato halves and the shrimp in a small bowl with the lemon juice and the extra-virgin olive oil. Season the shrimp mixture with a pinch of salt and pepper, if needed.

Spoon the shrimp and tomato mixture over and around each avocado, placing about three shrimp on each avocado half and serve immediately.

 
Details
  • ISBN-13: 0762435526
  • ISBN-10: 0762435526
  • Publisher: Running Press Book Publishers
  • Publish Date: September 2009
  • Page Count: 399

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