The Deen Bros. Cookbook -- Recipes from the Road
By Jamie and Bobby Deen and Melissa Clark
2007 hardback ISBN: 9780696233968
If you are a fan of the Food Network show Road Tasted that Bobbie and Jamie once hosted (it's now hosted by the Neely's who's BBQ place is in the book), and thought this book contained recipes from the people and places they visited, you'd be wrong. Even though the places and people are featured in the book the recipes are from Jamie and Bobby themselves. They include recipes in each chapter that reminds them of the places they visited.
The book is divided into The South, The West, The Midwest and the East. In each section there is information on and photos of the people and places they visited, the types of food served there, and the recipes, along with more color photos of the finished dishes, the brothers came up with for the book. The foreword for the book is written by proud Mom - Paula Deen.
If you enjoyed the show I think you'll enjoy this book. I got this one recently from paper back swap. I decided to try the boys version of Mac and cheese from the Midwest section. This recipe was inspired by Beechwood Cheese Company, Beechwood, Wisconsin as was, Classic Cheese Fondue and Pecan Crusted Cranberry Cheese Balls. We all loved the mac and cheese here.
Baked Mac and Cheese
2 cups uncooked elbow macaroni
8 ounces cheddar cheese, shredded (about 2 cups)
8 ounces American cheese, shredded (about 2 cups)
1 cup whole milk
1/2 cup sour cream
2 eggs
1/4 cup unsalted butter, cut into pieces
1 teaspoon bottled hot pepper sauce or to taste (optional)
1/2 teaspoon salt
1. Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish, set aside. IN saucepan cook macaroni according to package directions, drain. Return macaroni to saucepan.
2. While the macaroni is hot, add the cheeses to the pan, stir well. Spread the macaroni mixture in the prepared baking dish. IN a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce, and salt. Pour the milk mixture over the macaroni.
3. Bake for 35 to 40 minutes or until golden brown, and bubbling. Let stand for 10 minutes before serving
Makes 8 servings (the four of us devoured it)
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Comments: 18
thanks for posting that recipe!
Thanks for posting the book review!!
I find I'm needing more cooking ideas
paying it forward
YUMMMY...
Still - the Deen boys, just by being her visible sons, put their mother's reputation partly on the line by creating their own book. They could not submit a mediocre macaroni and cheese and get away with it. The Empire would topple.
One of the things I like about the Bobby Flay Slapdown, or Knockdown or whatever the heck it is, is that Bobby gives the audience his own recipe and that of his contestant. That way, the viewer may choose which version they wish to make. The Deens should have done that, or at least featured a few authentic recipes from the trip. I live in Gloucester MA. I guarantee you we make better clam chowder here than anything the Deens can go home to Georgia and concoct on their own.
Thank you for the review!