texasmesquite

Deen brothers fixin' fast, easy Southern dishes

By MARIA RICE McCLURE • The Leaf-Chronicle



Jamie and Bobby Deen no doubt have inherited the charm and wit of their mother, Paula Deen.
Their new cookbook, written with Melissa Clark, is filled with the Deen family down-home Southern hospitality that has endeared them to many Food Network viewers. Southern hospitality that has endeared them to many Food Network viewers.
Preparing quick meals with easy to find ingredients that are just as easy on the wallet is the focus of the 125 mouthwatering recipe collection. Most of the dishes — with the exception of "Crockpot Cooking" — are table-ready in 45 minutes or less. And each comes with serving recommendations.
"If anybody knows how to make delicious, easy and affordable meals, Jamie and Bobby Deen do," Gina and Patrick Neely, stars of the Food Network's "Down Home with the Neelys" are quoted saying on the cookbook's jacket. "They are all about cooking with love, and that's why we love 'em!"
For those with no time or money to waste, the Deen brothers offer a guide to affordable meals without sacrificing flavor. The "Meat" chapter offers recipes for tempting dishes like Double Orange Pork Chops with Buttery Stone-Ground Grits and Balsamic-Glazed London Broil.
"London broil is a great, affordable way to serve steak to a crowd, and it's nice and thick, which makes it our favorite cut for grilling or sandwiches the next day," the Deen brothers write above the London broil recipe. "Or you can slice leftovers, throw them in a pan, and make the world's best steak and eggs for breakfast."
Other chapters include poultry; fish; "Jack's Favorites," a chapter just for kid-friendly meals; and, of course, dessert. Or for something lighter, try Turkey and Black Bean Burgers with Corny Salsa served with Easy-and-Moist Corn Bread — it's Leaf-Chronicle tested and delish.

TURKEY AND BLACK BEAN BURGERS WITH CORNY SALSA
Serves six to eight
1 1/4 pound ground turkey
1 15-ounce can black beans, rinsed, drained and lightly mashed
1/2 cup crushed tortilla chips
2 teaspoons The Lady's House Seasoning (recipe follows)
1 tablespoon chili powder
1 teaspoon cumin
1/4 cup olive oil
1 cup prepared salsa, preferably fresh from supermarket's refrigerator case
1 cup frozen corn kernels, thawed
1 avocado, halved, peeled, pitted and finely diced
Sour cream, for serving
In a large bowl, combine the turkey, beans, tortilla chips, house seasoning, chili powder and cumin. Use your hands to form the mixture into eight equal-sized patties.
Heat the olive oil in a large skillet over medium-high heat. Working in batches, if necessary, cook the patties for four to five minutes per side, until no longer pink in the middle. Transfer the patties to a paper-towel-lined plate to drain.
In a small bowl, mix together the salsa, corn and avocado. Spoon the salsa mixture over the burgers and top with sour cream to serve.

THE LADY'S HOUSE SEASONING
"This is the seasoning mix we use on practically everything at The Lady & Sons," the cookbook reads. "Make it up to keep in your pantry so you can add a dash of Deen to any recipe that needs a little somethin' more."
Makes 1 1/2 cups
1 cup salt
1/4 cup freshly ground black pepper
1/4 cup garlic powder
In a small bowl, combine the salt, pepper and garlic powder. Transfer to an airtight container and store at room temperature for up to six months.

MOIST-AND-EASY CORN BREAD
Serves four to six
1 cup cornmeal
3/4 cup all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
6 tablespoons unsalted butter, melted
Preheat the oven to 425 degrees. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In a separate bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake for 20 to 25 minutes, or until the top is golden and a tester comes out clean. Allow the corn bread to cool for 10 minutes before serving.