![]() ![]() But you’ve got to have that kind of feistiness to survive in the chef world, especially being female.”Ĭhapters cover Happy Hour Bites and Sips (the latter both soft and spiked) Greens Potatoes, Grains, and Pastas Seafood Eggs and Poultry Pork and Beef and Breads and Pastries. ![]() When you live in New York, even two years, it definitely hardens you. “My mom gets mad at me all the time when she hears me say a cuss word,” Clark says, chuckling at the analogy. ![]() She’s like kettle corn-a little salty but mostly sweet. Southerners are, she writes, “frugal yet giving and have mastered the art of throwing a damn good party.” Recipes often produce “damn good” dishes sometimes they’re even “freaking delicious.” “I think that’s the way I was raised.”Ĭlark’s chef side comes through clearly, not only in the techniques and preparations she shares, but also in the sometimes-colorful way she expresses that knowledge. Juggling all that while raising two children and working one of the most demanding jobs around, she’s like a Southern version of Martha Stewart. Kelsey Barnard Clark (Antonus Achiellos/Contributed)Ĭlark’s book includes a Southerner’s take on gracious living, from how to be a domestic diva (do a load of laundry every day to help maintain an orderly environment), tend a lush garden (and 15 chickens, three rabbits, and two hives of bees), and effortlessly entertain (keep seasonally-themed monogrammed napkins handy for guests). “Southern everything but with the grit of a chef.” “The name tells you what it’s meant to be-Southern sweetness and Southern twang,” she says. Some dishes derive from notebooks of recipes passed down by her great-grandmother Mildred aka “Sweetie,” great-grandmother Lil, and grandmother June. Riding high on her 2019 success on “Top Chef” season 16-becoming the first Southerner and fifth woman to win-Clark was ready to share some of her experiences from professional kitchens and lessons she learned from the generations of strong, nurturing women in her family. She’s cooked at top restaurants, including Café Boulud in New York City, and is the executive chef and owner of KBC, her monogrammed restaurant in downtown Dothan. Truly.”Ĭlark, who grew up in Dothan and has deep roots in Mobile, started working in a catering kitchen as a teen. There’s nothing better than vegetables cooked in chicken fat. “And on top of that, pan-dripping veggies are God’s gift to mankind in my opinion. “It is, seriously, the best freaking roasted chicken ever,” she says via telephone interview. Her recipe for Roasted Chicken and Drippin’ Veggies, one of 100 in the new release, calls for cooking the chicken over corn, cabbage, field peas, cherry tomatoes, onion, and Conecuh sausage, so flavors dripping from above will sink in. Using the grooming device to dry the outside of a chicken is a quick-fire way to ensure crisp skin and juicy meat, says Kelsey Barnard Clark-a caterer, restaurateur, and “Top Chef” television cooking contest winner-in her new book, “Southern Grit.” Southern Grit (Antonus Achiellos/Contributed)įor the perfect roasted whole chicken-one that will convince your partner to propose or that will leave your mother-in-law pleading for your cooking secrets-fire up a hair dryer before sticking the bird in the oven. ![]()
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