Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

Sample recipes from Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

Butter Beans

Fresh summer baby green limas, known locally as “butter beans,” are highly prized in the South—they command a higher price than other pea...

(1 Votes)

Fried Okra

Prepared well, fried okra embodies the flavors of a primal southern garden. The problem is that most commercial establishments go too hea...

(1 Votes)

Highlands Baked Grits

This signature appetizer is simple southern with a little finesse. The grits are baked in individual ramekins, then served with a buttery...

(1 Votes)

Fried Oysters with Spicy Rémoulade

Out of all the attempts to present an exciting easy-to-eat hors d’oeuvre, few please quite like these, simple, crisp, yet juicy morsels o...

(1 Votes)

Homemade Mayonnaise

While quality commercial mayonnaise is readily available, nothing compares with mayonnaise made from scratch. There is a liveliness to ho...

(1 Votes)

Spiced Pecans

Neither cloyingly sweet nor overly salty, these nuts derive their heightened flavor from rosemary with a kick of cayenne pepper.

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Spring Lettuces with Sweet Peas, Chives, Dill, and Mint

Herb leaves are a standout when used as a major component in a salad. Pile them on and mix them up—replace the dill with chervil or basil...

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Fried Quail with Cornmeal Crust and Scrambled Egg Salad

An unlikely marriage: the old southern standby of fried quail and an innovation on a Tuscan salad introduced to me by my friend Cesare Ca...

(1 Votes)

Sherry Vinaigrette

Spanish sherry vinegar has a superb complex flavor—similar to a great aged wine. The best-quality sherry vinegars come from the Andalusia...

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Red Snapper with Provencal Tomato Sauce

The red snapper brought in from about one hundred miles on either side of Destin, Florida, are the best-of-the-best—this is our fishin’ s...

(1 Votes)

Balsamic Vinaigrette

Make sure to use a good-quality balsamic vinegar. At the restaurant we use II Buon Ansalo, a wonderful artisanal vinegar.

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Roast Quail with Apples and Pecans

Throughout the season, quail is always on the Highlands menu. Because of their size, quail make a perfect appetizer. We stuff them with h...

(1 Votes)

Roast Pork Loin Stuffed with Rosemary, Bacon, and Onions

Stuffing a pork loin requires a little patience, but the results can be beautiful and show how a few simple ingredients—onion, rosemary, ...

(1 Votes)

Wilted Greens

Collard, turnip, and mustard greens are the traditional "greens" of the South. Typically, a big pot of water with ham hocks, or some othe...

(1 Votes)

Peach Crostata

Crostatas are rustic, free-form tarts that usually, enclose flavorful fruit. Because of their design, there is lots of crisp buttery past...

(1 Votes)

Sweet Potato Tart with Coconut Crust and Pecan Streusel

This dessert has been the grand finale for every type of fancy dinner at Highlands, from museum balls we’ve catered to family Thanksgivin...

(1 Votes)
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