By James Farmer

New twists on conventional Southern favorites

Southern meals is greater than cornbread, biscuits, and fried bird. James Farmer revamps the menu along with his personal twists on conventional Southern dishes (ergo, Peach and Pecan bird Salad, Collard Cole Slaw, Plum and Persimmon beef Tenderloin). Stitched including a mixture of culture and nostalgia, Farmer’s dishes are up to date for today’s way of life with no sacrificing the delicious satisfaction that's the hallmark of Southern meals, all utilizing what's clean and top, gleaned from the land and backyard and steeped in history.

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Porter à ébullition le sirop obtenu, puis ajouter la purée de banane, 4 cl de rhum agricole brun et le jus de citron. Mélanger et réserver. Le lendemain, préchauffer le four à 230 °C. Éplucher 2 ananas de 1,5 kg (voir sorbet ananas page 39). Une fois les 2 fruits coupés en quatre, disposer les morceaux dans un plat à rôtir. Les napper de sirop, puis enfourner. Cuire pendant 10 min environ, arroser les 8 morceaux d'ananas et les retourner. Renouveler deux fois ces deux opérations, puis sortir du four et laisser refroidir.

Presser 1 citron. Éplucher 1 petit rhizome de gingembre frais et le couper en lamelles. Écraser 10 grains de piment de la Jamaïque. Fendre et gratter 2 gousses de vanille de Tahiti. Mettre une casserole vide à chauffer. Dès qu'elle est bien chaude, verser 300 g de sucre en poudre en plusieurs fois. Le laisser caraméliser à feu doux, sans ajouter d'eau. Ne pas craindre de poursuivre la cuisson jusqu'à ce qu'il prenne une couleur ambre foncé et que de la fumée se dégage. C'est la seule façon d'obtenir un caramel qui ait du goût et qui ne soit pas sucré, mais il ne faut pas qu'il brûle car il deviendrait amer.

Les amourettes de veau se préparent et s'accommodent comme la cervelle de veau. Détaillées en petits morceaux, elles forment des éléments de garniture pour les diverses croûtes, timbales, tourtes et pour les vol-au-vent, ou complètent certaines salades composées. amourettes : préparation Faire dégorger les amourettes de veau à l'eau froide, les débarrasser de leurs membranes, les laver, les faire pocher au court-bouillon et les laisser refroidir. amourettes en fritots Faire macérer les amourettes de veau dans de l'huile d'olive additionnée de jus de citron, de persil haché, de sel et de poivre ; les égoutter, les tremper dans de la pâte à frire et les plonger dans de la friture chaude (160 °C).

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