Side Dish: Country stars share recipes, stories

“Southern Living Country Music’s Greatest Eats, Presented by CMT” by Tanner Latham

Oxmoor House, $24.95

272-page paperback

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The country music fan who likes to cook can now get a cookbook that offers food memories and recipes from more than 30 of country’s top entertainers.

Southern Living and CMT teamed to produce “Country Music’s Greatest Eats: Showstopping Recipes and Riffs From Country’s Biggest Stars” by Tanner Latham.

Music artists from Trace Adkins to the Zac Brown Band share recipes they grew up with, have on the road and they like to eat at home.

The book offers more than 75 clearly written recipes, with each accompanied by a full-color photograph of the completed dish.

The cookbook also provides personal stories from the entertainers, along with their photos, and lists their albums and awards.

Among the recipes are Grace’s Favorite Broccoli-Rice Casserole, a recipe handed down by Wynonna Judd’s Great-aunt Toddie; Amy Grant’s pot roast and banana-nut bread; Scotty McCreery’s Grandma Paquita’s Spanish Flan and Great-Grandma Cookie Cooke’s Brunswick Stew; Orange Dreamsicle Cake from William Lee Golden of The Oak Ridge Boys; and Alecia Davis’ favorite lasagna.

The book provides easy-to-prepare recipes for some good home-cooking and stories sure to please the country music fan.

Cookbook signings

Patrice Keller Kononchek, author of “In a While, Crocodile: New Orleans Slow Cooker Recipes” (Pelican Publishing Co.) will be signing copies of her book from 2 p.m. to 4 p.m. Saturday at Barnes and Noble, 1601 B West Bank Expressway, Harvey.

The book by Kononchek and coauthor Lauren Malone Keller takes a culinary tour through the Crescent City with such slow-cooker recipes as Laissez les Bons Temps Rouler Shrimp Étouffée, Flambeaux Gumbo, and Royal Street Red Beans.

Sam Irwin will be signing copies of his new book, “Louisiana Crawfish, A Succulent History of the Cajun Crustacean,” from 8 a.m. to noon Saturday at the Red Stick Farmers Market at Fifth and Main streets in downtown Baton Rouge.

Winners

Congratulations to the two New Orleans chefs — Ryan Prewitt, chef and co-owner of Pêche Seafood Grill, and Sue Zemanick, of Gautreau’s and Ivy — for tying for the 2014 James Beard Foundation Awards Best Chef: South.

Pêche also came away with the national award for Best New Restaurant in the United States.

The awards, which have been called the “Oscars of the food world,” were announced at the James Beard Foundation’s annual awards gala Monday in New York City. The Best New Restaurant award goes to “a restaurant opened in 2013 that already displays excellence in food, beverage and service and is likely to have a significant impact on the industry in years to come,” the foundation said. The Best Chef awards go to “chefs who have set new or consistent standards of excellence in their respective regions.” They must have been a working chef for at least five years with the three most recent in the region where the chef is presently working.

The Best Chef: South category takes in Louisiana, Alabama, Arkansas, Florida, Mississippi and Puerto Rico.

Also at the awards gala, Nancy Silverton of Pizzeria Mozza in Los Angeles was named the Outstanding Chef; Sirio Maccioni of Le Cirque in New York City received the Lifetime Achievement Award; and The Slanted Door, San Francisco, was named Outstanding Restaurant. The latter award goes to a U.S. restaurant that has been in operation at least 10 or more consecutive years.

Cookbook of the Year went to “Historic Heston” by Heston Blumenthal (Bloomsbury), which also won the category Cooking From a Professional Point of View.

Cheramie Sonnier is The Advocate’s food editor. Her email address is csonnier@theadvocate.com.

Beach House Pasta

Serves 8 to 10. Recipe contributed by Holly Williams is from “Country Music’s Greatest Eats” by Tanner Latham (Oxmoor House). Williams says, “This easy pasta salad is the perfect dish to whip up when guests drop by unexpectedly.”

1 cup finely chopped celery

1 cup finely chopped green bell pepper, optional

1 (4.25-oz.) can chopped black olives

1/4 cup chopped green onions

1/2 cup extra virgin olive oil

1/2 cup mayonnaise

1 1/2 tbls. Tony Chachere’s Original Creole Seasoning

3 tbls. fresh lemon juice

1 (14.5-oz.) pkg. angel hair pasta, cooked

Celery leaves, for garnish

1. Stir together celery, bell pepper, if desired, and next 6 ingredients in a large bowl. Add pasta; toss gently.

2. Cover and chill for 4 hours.