March is colorectal CANCER awareness month click here to read nancy's blog and scroll down for information on how to donate

Cookin' It with Kix: The Art of Celebrating and the Fun of Outdoor Cooking

Product Info

Author: Brooks, Kix

Brand: Harper Horizon

Edition: Illustrated

Binding: Hardcover

Number Of Pages: 256

Release Date: 30-08-2016

Part Number: 067888

Details: Excerpt. © Reprinted by permission. All rights reserved. Cookin' It With Kix The Art of Celebrating and the Fun of Outdoor Cooking By Kix Brooks, Tambi Lane Thomas NelsonCopyright © 2016 Kix Brooks All rights reserved. ISBN: 978-0-7180-8486-8 Contents Introduction, ix, Chapter 1: Where I Come From, 1, Chapter 2: Cook Out!, 9, Chapter 3: Cooking in the Woods, 45, Chapter 4: Celebrate! with Food, 77, Chapter 5: Easy on the Sides, 133, Chapter 6: A Little Kick, 161, Chapter 7: Sweets and Indulgences, 173, Chapter 8: Libations, Cocktails, and Beverages, 211, Acknowledgments, 245, CHAPTER 1 WHERE I COME FROM LOUISIANA ROOTS Hello! I'm Kix Brooks, and yes, I'm the Brooks part of the country music duo Brooks & Dunn. I'm also the host of the nationally syndicated radio show American Country Countdown, the former host of Steak Out with Kix Brooks on the Cooking Channel, and a founding owner/partner of Arrington Vineyards outside of Nashville, Tennessee. I've lived in Tennessee for years now, but I was born and raised in Louisiana, and my family roots run deep there. It's hard to describe what being from Louisiana means. Every state has an identity and its own culture, but I'm not sure any is more recognizable or more diverse than Louisiana's. Louisiana is known as the "Sportsman's Paradise," which suits us well, but who doesn't think about food and cooking when they think about Louisiana, especially New Orleans. This might be a good time to explain the difference between Creole and Cajun cooking, as I understand it. Creole cooking is more prominent in the southern part of the state, and it especially shines through in the great restaurants of New Orleans, where this elegant treatment of classic Louisiana cooking becomes an art form in itself. I think most chefs would tell you that Cajun cooking comes from the more casual side of things, no less appetizing, but more from the backyard or boat dock, home kitchen, or duck camp. This book is my own hybrid collection of dishes inspired by the food of my homeland and actual family recipes. It's Cajun, it's Creole, it's Tex-Mex, it's Southern, and it's even Northern since my wife is from Massachusetts. There are some generations-old, hand-me-down dishes as well as some brand-new ideas that seem to fit right in there with the flavors I love. I've certainly never claimed to be a chef or honestly even attempted to recreate most of the great meals I've had at fine New Orleans establishments like Commander's Palace or Antoine's. But meals I've had at those places have been inspiring, and once you get a taste, like most good things, you can't wait to do it again. And then on a good night I'm thinking, How hard can Bananas Foster be anyway? Let's catch something on fire! I moved to Tennessee straight from New Orleans where I played at Tipitina's bar and the Old Absinthe House on Bourbon Street. My last run there was seventy-two nights in a row, and the culture, the food, and the all-around vibe are proudly tattooed on my soul forever. The older I get, the more the memories and the stories continue to simmer in my brain like a good gumbo. So, if something I say in here isn't exactly true, it's not because that's not how I remember it. Throughout this cookbook I will be telling stories about growing up in Louisiana as well as telling tales about my adventures since that precious time of my youth. My stories will certainly include other people, namely my closest family members and my dearest friends. I'll be introducing you to those folks along the way. I'll tell you right now that it was my grandfather on my mother's side, Mr. Kleber Samuel Thompson, known as D-Daddy to his family, and my father, Leon Eric Brooks Jr., who taught me the most about cooking and appreciating food. My dad and D-Daddy taught me how to do the things that all young boys in the South were expected to have some know-how about: how to catch and fry fish, how to grill up a steak, how to shuck oysters. The most important th

EAN: 9780718084868

Package Dimensions: 9.2 x 7.7 x 1.1 inches

Languages: English

Spreadr Button

DISCLAIMER: Daisy Peach Boutique is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to