Online Seafood Flavors of New Orleans: Favorite Recipes from Chef Tenney Flynn For Online
- 5 years ago
https://foryou.plasabrick.top/?book=1423651006
Online "Cooking fish is as easy as frying an egg." -- Chef Tenney FlynnChef Tenney Flynn makes Southern seafood easy with delicious recipes and tips to help home cooks master cooking all kinds of seafood. Flynn's easygoing, engaging style gives readers a tour of his hometown along with a toolkit for cooking seafood, from testing freshness at the local market and grocery store to pairing delicious fish recipes with sides and wines to create a finished menu, allowing home cooks to become versatile and confident at cooking fish, no matter where they live. From classic Barbecued Shrimp and simple Saut?ed Fillets with Brown Butter and Lemon to adventurous Pompano en Papillote with Oysters, Rockefeller Spinach, and Melted Tomatoes and sophisticated Lionfish Ceviche with Satsumas, Limes, and Chiles, Chef Flynn makes seafood a snap.Two-time winner of the New Orleans Magazine "Chef of the Year Award" Tenney Flynn grew up cooking in his father's restaurant in Stone Mountain, Georgia, learning a life-long love of Southern cooking and seafood. Now chef and co-owner of GW Fins seafood restaurant, Chef Flynn also serves on the board of directors of the Louisiana Seafood Association, and as Chef Council Chair of The Audubon Nature Institute's GULF Chef's Council. An avid diver and spear fisher, Flynn often serves his own catches at GW Fins. For Free
Online "Cooking fish is as easy as frying an egg." -- Chef Tenney FlynnChef Tenney Flynn makes Southern seafood easy with delicious recipes and tips to help home cooks master cooking all kinds of seafood. Flynn's easygoing, engaging style gives readers a tour of his hometown along with a toolkit for cooking seafood, from testing freshness at the local market and grocery store to pairing delicious fish recipes with sides and wines to create a finished menu, allowing home cooks to become versatile and confident at cooking fish, no matter where they live. From classic Barbecued Shrimp and simple Saut?ed Fillets with Brown Butter and Lemon to adventurous Pompano en Papillote with Oysters, Rockefeller Spinach, and Melted Tomatoes and sophisticated Lionfish Ceviche with Satsumas, Limes, and Chiles, Chef Flynn makes seafood a snap.Two-time winner of the New Orleans Magazine "Chef of the Year Award" Tenney Flynn grew up cooking in his father's restaurant in Stone Mountain, Georgia, learning a life-long love of Southern cooking and seafood. Now chef and co-owner of GW Fins seafood restaurant, Chef Flynn also serves on the board of directors of the Louisiana Seafood Association, and as Chef Council Chair of The Audubon Nature Institute's GULF Chef's Council. An avid diver and spear fisher, Flynn often serves his own catches at GW Fins. For Free