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Louis Osteen's Charleston Cuisine Recipes from a Lowcountry Chef

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ISBN-10: 1565120876

ISBN-13: 9781565120877

Edition: 1999 (Teachers Edition, Instructors Manual, etc.)

Authors: Louis Osteen, Bret Lott

List price: $24.95
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Book details

List price: $24.95
Copyright year: 1999
Publisher: Algonquin Books of Chapel Hill
Publication date: 1/10/1999
Binding: Hardcover
Pages: 282
Size: 8.00" wide x 9.50" long x 1.00" tall
Weight: 1.540
Language: English

Louis Osteen has appeared on the TV Food Network, the Travel Channel, Recipes of America, CNN's On the Menu, and is currently featured on the Discovery Channel's Great Chefs of the South series. He teaches sessions at the James Beard House and has twice been nominated for a James Beard Award. He has received GQ's Golden Dish Award, and his restaurant was selected by Esquire as one of the Best New Restaurants of 1998. He lives in Charleston with his wife, Marlene, and cooks at Louis's, at 200 Meeting Street.

James A. Michener, 1907 - 1997 James Albert Michener was born on February 3, 1907 in Doylestown, Pa. He earned an A.B. from Swarthmore College, an A.M. from Colorado State College of Education, and an M.A. from Harvard University. He taught for many years and was an editor for Macmillan Publishing Company. His first book, "Tales of the South Pacific," derived from Michener's service in the Pacific in World War II, won the 1947 Pulitzer Prize for Fiction and was the basis for the Rodgers and Hammerstein Broadway musical South Pacific, which won the 1950 Pulitzer Prize for Drama. Michener completed close to 40 novels. Some other epic works include "Hawaii," "Centennial," "Space," and…    

The Basics
Sauces, Gravies, and Other Condiments
Pastry Doughs
Basic Desserts and Dessert Sauces
Other Things You'll Want to Know
Fall Starters
Baked Mussels with Almonds
Barbecued Pork Rillettes
Preserved Duck with Fried Grits
Warm Preserved Duck and Lentil Salad
Preserved Duck, Broccoli Rabe, and Warm Potato Salad
Grilled Pears with Spinach and Clemson Blue Cheese in a Warm Onion Dressing
Caesar Salad with Spicy Fried Oysters
Country Ham and White Bean Soup with Mustard Greens
Fall Entrees
Southern Fried Catfish
Pepper-Seared Tuna with Greens and Beans
Charleston Red Rice with Chicken and Sausage
Panned Quail with Pan Gravy
Duck Breasts with Espresso-Infused Sauce and Creamy Grits
Oven-Roasted Veal Chop
Muffy's Meat Loaf Deluxe
Roasted Pork Loin with Red Cabbage Braised with Chestnuts
Quick BBQ Pork Sandwich with Sweet and Sour Onions and Cucumbers
Fall Side Dishes
Herbed Dumplings
Stewed Apples
Fennel Gratin
Fresh Fennel and Rice
Beer-Braised Onions
Potato and Mushroom Gratin
Green Lentils
Fall Desserts
Butter Pecan Ice Cream
Chocolate Tequila Ice Cream
Honey and Thyme Ice Cream
Old-fashioned Banana Pudding
Gingered Pear Tarte Tatin
Pawleys Island Pie
Pecan Pie with Rum Cream
Warm Chocolate Souffle Cake with a Molten Center
Corn Cake with Sorghum Buttercream
Frangelico Strawberries
Winter Starters
Smoked Salmon Rillettes
Salad of Smoked Fish and Field Greens with a Cognac Vinaigrette
Roasted Mushroom Broth
Brown Oyster Stew with Benne Seeds
Oysters with Champagne Mignonette Sauce
Pate of the South
Winter Entrees
Oyster Pie
Grouper with Rice and Green Chiles
Sauteed Snapper with a Curried Vegetable Vinaigrette
Lowcountry Chicken Bog
Seared Duck Breasts with Buttery Savoy Cabbage
Christmas Goose and Gravy
Roasted Squab with Wild Rice and a Shallot and Garlic Confit in a Cabernet Sauce
Stewed Rabbit Smothered with Onions
Leg of Lamb with Winter Fruits and Nuts
Angus Steak with Clemson Blue Cheese Sauce
John Henry's Texas Schoolhouse Chili
Winter Side Dishes
Buckwheat Groat Fritters
Garlic Custard
Chestnut Spoon Bread
Esau's Winter Greens
Wild Mushroom Ragout
Chad's Mom's Sweet Potato Souffle
Sweet Potatoes with Bourbon and Blue Cheese
Winter Desserts
Jack Daniel's Chocolate Ice Cream
Butterscotch Pudding
Buttermilk Bread Pudding
Rum Cake with Caramelized Bananas
Spring Starters
Salad of Watermelon, Watercress, and Scallions with a Shallot-Citrus Vinaigrette
Sweet Onion and Goat Cheese Tart
Goat Cheese with Roasted Red Peppers
Soft-Shell Crabs with a Ragout of Spring Vegetables
Soft-Shell Crab Salad with Candied Hazelnuts and a Sherry Vinaigrette
Spring Entrees
Panfried Soft-Shell Crabs
Soft-Shell Crabs with Wadmalaw Succotash and Pickled Onions
Shrimp Pilau
Shad Roe with Bacon, Lemon Butter, and Capers
Whole Roasted Baby Flounder with Sweet Onion Marmalade
Encrusted Red Snapper with Morels and Red Wine
Cabbage Stuffed with Beer-Braised Rabbit
Braised Veal Ribs with Grilled Leeks
Veal Sweetbreads with Sweet Peas and Virginia Ham
Beef Tenderloin with Morels, Scallions, and Sugar Snaps
Mint-Encrusted Lamb Medallions
Spring Side Dishes
Asparagus and Morel Gratin
Baked Rice with Wadmalaw Sweets
Mashed Potatoes with Sun-Dried Tomatoes
Green Bean and Potato Salad
Spring Desserts
Roasted Banana Ice Cream
Lemon-Mint Ice Cream
Rosemary Sables
Blood Orange Creme Brulee
Buttermilk Tart with Fresh Raspberries
Summer/Cooking Inside
Summer Starters
Okra and Rice Soup
Johns Island Sweet Corn Soup with Lump Crabmeat
SheCrab Soup
Charleston Chile-Pickled Shrimp
McClellanville Lump Crab Cakes with a Whole-Grain Mustard Sauce
Buttery, Garlicky Steamed Clams
Summer Entrees
Catfish with Roasted Tomato, Saffron, and Black Olives
Deviled Crab Cakes
Red Snapper with Green Chiles, Sweet Corn, and Spinach
Spicy Chicken with Lemongrass and Fried Campellini
Panfried Quail with Huckleberry and Sage Sauce
Braised Black Angus Short Ribs Crusted with Wadmalaw Sweets
Summer Side Dishes
Herbed Corn Pancakes
Corn Pudding with Poblano Chiles
Sweet Corn and Morel Compote
Green Beans with Sweet and Sour Onions
Fried Green Tomatoes
Cindy's Spicy Coleslaw
Plantation Slaw
Pickled Onions
Summer Desserts
Sour Cherry Ice Cream
Buttermilk Ice Cream
Bittersweet Chocolate Semifreddo with Hazelnut Cream
Plantation Cookies
Berry Cobbler
Rustic Berry Tarts
Shortcakes with Fresh Berries and Vanilla Cream
Fried Peach Pies
Toasted Corn Cake with Brandied Figs
Summer/Cooking Outside
The Art of the Grill
A Lowcountry Pig Pickin'
A Lowcountry Oyster Roast
Grilling Guidelines and Timetables
Grill Starters
Grilled Lamb Ribs with Shallot-Pepper Butter
Barbecued Shrimp on Biscuits
Pink Gazpacho with Grilled Shrimp
Warm Bean Salad with Grilled Shrimp
Grill Entrees
Grilled Rainbow Trout with Bacon Butter
Grilled Tuna Steaks with Melted Onion and Mint Sauce
Tuna Burgers with Ginger-Mustard Glaze
The Osteen Family's Sunday Grilled Chicken
Grilled Quail with a Bourbon and Green Peppercorn Glaze
Berry-Marinated Grilled Duckling
Grilled Leg of Lamb
Marinated and Grilled Flank Steak
Grilled Beef Tenderloin with Green Chile Rub
Grilled Pork Porterhouse
Grill Side Dishes
Grilled Shiitake Mushrooms
Grilled Portobello Mushrooms
Grilled Vegetable Salad
Grill Rubs, Marinades, Shakes, Glazes, and Sauces
Vinegar Shake
Barbecue Rub for Pork
Green Chile Rub
Sorghum Glaze for Pork
Chad's Homemade BBQ Sauce
Bacon Butter Sauce
Cognac Barbecue Sauce
Debbie Marlowe's BBQ Sauce and Marinade
Louis's Guava-Peanut Barbecue Sauce
Smoked Onion and Bourbon Butter
Spicy Mole Sauce
Wadmalaw Sweets BBQ Sauce