Georgia Magazine - November 2021 - 36

GEORGIA Cooks
Atlanta restaurateur Deborah VanTrece traveled the globe
as a fl ight attendant but still stayed true to her Southern roots.
Th is recipe draws from her Louisiana grandfather's culinary
heritage. She recommends crusty bread or her recipe for
Scallion, Goat Cheese and Black Pepper
Biscuits (also found in her cookbook) to
sop up every drop of the sauce.
NOLA BARBECUE SHRIMP
4 sticks (1 pound) unsalted butter
1/4 cup extra-virgin olive oil
1 shallot, minced
8 cloves garlic, peeled, minced
1/2 cup Worcestershire sauce
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped flat-leaf parsley
2 tablespoons fresh lemon juice
1/2 teaspoon cayenne pepper
1 tablespoon paprika
1 tablespoon Tony Chachere's Original Creole Seasoning
3 bay leaves
3 pounds (18- to 20-count) jumbo shrimp with heads on
Preheat oven to 350 degrees.
In a large skillet, melt the butter over medium heat, stir in
the olive oil, and add the shallot and minced garlic. Sauté for
2 minutes, or until the shallot is translucent and the garlic turns
golden. Whisk in the Worcestershire sauce, thyme, oregano,
South meets Southwest in this all-American (literally)
version of an American classic from " Food Between Friends "
by Jesse Tyler Ferguson and Julie Tanous. Th e Hatch chiles add
a lively tang to what is typically a bland dish.
HATCH GREEN CHILE MAC 'N' CHEESE
Kosher salt
1 pound elbow macaroni or other short pasta
2 teaspoons grapeseed or canola oil
4 tablespoons (1/2 stick) unsalted butter
1 large shallot, finely chopped (about 1/3 cup)
1 small onion, finely chopped (1/2 cup)
6 garlic cloves, peeled, minced
2 tablespoons minced jalapeño
1/4 cup all-purpose flour
4 cups whole milk, warmed
2 cups freshly grated Monterey jack cheese (8 ounces)
1/2 cup freshly grated pepper jack cheese (2 ounces)
3 (4-ounce) cans diced Hatch green chiles, drained
1 teaspoon dried Mexican oregano
Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the pasta
and cook until al dente, 7 to 9 minutes. Drain, transfer to a large
bowl, and toss with grapeseed or canola oil to keep the noodles
36 Georgia Magazine November 2021
parsley, lemon juice, cayenne, paprika and Creole seasoning.
Reduce the heat to low and simmer for 10 minutes to let the
flavors meld. Add the bay leaves and continue to simmer for
another 15 minutes. Place the shrimp in a 9x13-inch baking
dish, pour the sauce over the shrimp, and bake for 10 minutes.
Flip the shrimp, stir and bake for another 5 minutes to infuse
the flavor of the sauce into the shrimp. Remove from the oven
and let sit for 5 minutes. Serve with a sliced baguette or biscuits.
Serves 6-8.
© " The Twisted Soul Cookbook: Modern Soul Food with Global Flavors " by
Deborah VanTrece, Rizzoli New York, 2021.
from sticking. In a large saucepan, melt the butter over medium
heat. Add the shallot, onion, garlic and jalapeño and cook, stirring,
until softened, about 3 minutes. Stir in the flour and cook
until toasty, about 2 minutes. Switching to a whisk, slowly pour
in the warm milk, whisking constantly. Bring to a simmer and
cook, stirring frequently, until the sauce begins to thicken, 3 to
5 minutes. Add the cheeses in 2 additions and stir until melted;
the sauce will start to thicken to the consistency of queso.
Remove the pan from the heat and stir in the green chiles,
oregano, a pinch of salt
and some ground pepper.
Add the pasta, stir
until well-coated and
serve. Serves 8-12.
Reprinted from " Food
Between Friends " by Jesse
Tyler Ferguson and Julie
Tanous. Copyright © 2021 by
Julie & Jesse Cook, LLC.
Published by Clarkson
Potter, an imprint of Random
House, a division of
Penguin Random
House LLC.
REPRINTED FROM " FOOD BETWEEN FRIENDS " BY JESSE TYLER FERGUSON
AND JULIE TANOUS. © 2021 BY JULIE & JESSE COOK, LLC. PUBLISHED BY
CLARKSON POTTER, AN IMPRINT OF RANDOM HOUSE, A DIVISION OF
PENGUIN RANDOM HOUSE LLC.
© " THE TWISTED SOUL COOKBOOK: MODERN SOUL FOOD WITH GLOBAL FLAVORS " BY DEBORAH
VANTRECE, RIZZOLI NEW YORK, 2021. IMAGES ©NOAH FECKS.
Georgia Magazine - November 2021

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