Uptown Down South Cuisine: Magnolias Restaurant, by Hospitality Management Group
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Uptown Down South Cuisine: Magnolias Restaurant, by Hospitality Management Group
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Led by executive chef Donald Drake and his team, Magnolias Restaurant remains at the forefront of upscale Southern cuisine, blending traditional ingredients and cooking techniques with modern flair for artful presentations.
The soul of the South meets the spark of innovation in dishes such as the Down South Egg Roll stuffed with collard greens, chicken and Tasso ham, served with red pepper puree, spicy mustard sauce and peach chutney and Shellfish over Grits with sauteed shrimp, sea scallops, lobster, creamy white grits, lobster butter sauce and fried spinach.
\ Uptown Down South Cuisine: Magnolias Restaurant, by Hospitality Management Group- Amazon Sales Rank: #324335 in Books
- Published on: 2015-06-01
- Released on: 2015-06-01
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x .90" w x 8.80" l, .0 pounds
- Binding: Hardcover
- 208 pages
Excerpt. © Reprinted by permission. All rights reserved.
Grit Biscuits
Makes 2 dozen biscuits
During 25 years of cooking grits, we’ve made Christmas grit cookies, grit flatbread, grit crackers, grit cheese thins. You name it and we’ve probably tried it once or twice.
2 cups milk
2 teaspoons coarse sea salt
1⁄ 2 cup molasses
1⁄ 2 cup stone-ground grits
1⁄4 cup lukewarm water
1 package (2 1⁄4 teaspoons) active dry yeast
2 large eggs, beaten
2 cups whole-wheat flour
1⁄ 2 cup margarine, cut into cubes
2 cups White Lily Self-Rising flour, divided
In a medium-sized saucepot, bring the milk, salt and molasses to a boil. Slowly stir in the grits. Allow the mixture to return to a boil, then reduce to a simmer and cook for 40 minutes. Remove from heat and allow to cool.
In a stand mixer fitted with a paddle, combine the water and yeast and let dissolve. Add the grits and eggs and beat for 60 seconds. Add whole-wheat flour and cut in the margarine. Change the fitted paddle to a dough hook and add the White Lily flour.
Knead the dough until it forms a soft ball. Place in a greased bowl and gently turn the dough to coat both sides with a little of the oil in the bowl. Cover with a towel or wrap in plastic. Place in a warm spot to rise until the dough doubles in volume. Punch down the dough. On a floured surface, roll the dough to a 1-inch thickness and cut into rounds with a biscuit cutter. Place the rounds onto a greased baking pan, and preheat the oven to 375 degrees F. Let the dough rise for 30 minutes. Bake for 15 to 20 minutes, or until browned.
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Most helpful customer reviews
0 of 0 people found the following review helpful. great food By Jennifer L I love this book it has a lot of good recipes the restaurant and Charleston is awesome I would highly recommend this book to people who love to cook I bought it as a gift for my husband because he loves their food and is very easy to follow I would definitely buy this again for my friend who loves to cook
0 of 0 people found the following review helpful. I can't wait to get my cookbook. By Cooper man I haven't received my cookbook yet, but I do know how passionate Chef Don Drake is about his cooking. I've known him most of my life and have had the pleasure of tasting many of his recipes.
0 of 0 people found the following review helpful. As good as the restaurant By Firebolt The recipes are authentic and as great as what Magnolia offers in the restaurant but be warned - some may seem short but still require quite some prep work.
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