Wednesday, January 29, 2014

Junior’s Home Cooking by Alan Rosen & Beth Allen

Alan Rosen, third generation owner of the infamous Junior’s Restaurant dynasty has compiled some of the restaurant’s history making recipes into a cookbook.  The front cover caught my eye immediately: fried chicken(drumsticks-my fav), macaroni and cheese, salad, cheesecake. I thought, what a great little every day dinner. I must say, though most ‘self-proclaimed chefs’ boast they can cook everything, I will not. I have tried and tried and tried again, here goes my confession to the world: I can bake, smother, roast, make chicken salad but I CAN NOT FRY CHICKEN! Now with that said, I am happy that Mr. Rosen & Ms. Allen are sharing and  “-bringing Junior’s, and the foods we’re known and loved for, into your home.” Especially the fried chicken recipe for the ‘every day chef’. They have included after each recipe ‘The Junior’s Way’ notations “…buy only clams that are closed…not…chipped, broken, damaged.”I like the headings for each section and what can be found inside:

Appetizers “we’ve taken some of their signature favorites and turned them into great party foods.”: Deviled Eggs with variations – hickory smoked, hot and spicy, smoked salmon
Signature Salads “…we haven’t forgotten the dressings...”: Pickled Beets & Onions, Junior’s Red Skin Potato Salad, Lemon Vinaigrette, Asian Dressing
Super Soups “The soup of the day changes daily….now you can make seven….special soups any day you like…”:French Onion Soup with Swiss cheese, New England Clam Chowder
Sensational Sandwiches “The Po’Boy comes with both fried shrimp and fried oysters-“:Chicken Parm Subs, Combo Reuben, Junior’s Club
Everyday Brunch “Invite a few friends over and proudly serve brunch—the Junior’s Way.”:
Junior’s Cheesecake French Toast, Potato Pancakes with Homemade Chunky Applesauce,
Daily Specials “…many items are so special they’re always on the menu, every day!”: Baked Individual Meat Loaves with Mushroom Gravy, Iron Skillet Ham Steak with Red-Eye Gravy
Sides “These sides are so tempting that folks will want seconds!”:Junior’s Macaroni & Cheese, Creamed Spinach, Alan’s Pan-braised Vidalias, Fried Green Pickles
The Bread Basket “We’ve also included…..Club Rye Onion Loaf and Braided Challah…”:
Quick Cheese Biscuits, Hush Puppies, Doughnuts Any Time!
Save Room for Dessert! “…by baking one of their famous desserts today!”: Whoopie Pie Cheesecake, S’Mores Cupcakes, Key Lime Meringue Pie.

The steps for the recipes range from four to nine with the majority falling into five or six category. The cookbook also contains menu and measurements charts to help you along the way. Also, it has great recipes for your next round-table (or square-table) gathering. I am going to try the Combo Reuben sandwich ‘Junior’s Way’. My mom used to make me Reuben sandwiches her way, can’t wait to compare! I recommend this book for all ‘chefs’ and for those of us who, such as myself, still hasn’t mastered a few things. 

(I received this book from Taunton Press Publishing for review purposes)

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