{"product_id":"2940013100176","title":"Well, Shut My Mouth! The Sweet Potatoes Restaurant Cookbook","description":"\u0026lt;i\u0026gt;Well, Shut My Mouth! The Sweet Potatoes Restaurant Cookbook\u0026lt;\/i\u0026gt; is recipes—recipes from the restaurant, recipes from the families of chef Stephanie Tyson and co-owner Vivian Joiner, recipes that are Southern, plain and simple. \u003cbr\u003e\u003cbr\u003eIn creating the recipes for Sweet Potatoes, Tyson used all of her influences—Geechee flavor from Joiner’s father, who was from the Hilton Head area of South Carolina; her mother’s working-woman “out of the can and into the pan” shortcuts; and her training in culinary arts at Baltimore International College and her later work in South Carolina, the Florida Keys, Arizona, and Maryland.\u003cbr\u003e\u003cbr\u003eJust the names of the recipes in this book are enough to whet one’s appetite: Pimento Cheese Fondue; Sweet Potato, Corn, and Country Ham Risotto; Gullah Shrimp and Crab Pilau; Slow Cooker Chocolate Stout Pot Roast; Down-Home ’Tata Salad; Molasses Dijon Dressing; Sweet Potato Bread Pudding  with Pecan Crunch Topping; and many others. Most recipes include a bit of flavorful commentary from the chef, such as this tip for Spicy Greens: “If you are faint of heart (burn), eliminate the red pepper altogether.” Or the brief definition that introduces Crackling Cornbread: “Cracklings are deep-fried crispy skins of various animals—in this case, pork.”\u003cbr\u003e\u003cbr\u003eWell, Shut My Mouth! is also the history of the two women who started a locally and nationally acclaimed restaurant (Our State, Southern Living, New York Times). As Tyson says in her introduction, “Every part of me is a part of Sweet Potatoes.” In Well, Shut My Mouth! she shares a culinary experience that has been a favorite of Winston-Salem natives and visitors for years. Now, patrons have the tools to re-create the Sweet Potatoes dining experience in their own homes.\u003cbr\u003e\u003cbr\u003eV. V.’s Mamma’s Meatloaf with Wild Mushroom Gravy\u003cbr\u003eServes 6 to 8.\u003cbr\u003e\u003cbr\u003eVivian comes from a big family with six children. How to feed them on a budget? Meatloaf! But more than an economical meal, this one is downright tasty. Hats off to Mrs. J.!\u003cbr\u003e\u003cbr\u003eV. V.’s Mamma’s Meatloaf\u003cbr\u003e\u003cbr\u003e4 eggs, beaten\u003cbr\u003e¼ cup ketchup\u003cbr\u003e¼ cup Worcestershire sauce\u003cbr\u003e2 cups crushed cornflakes\u003cbr\u003e1 cup panko breadcrumbs\u003cbr\u003e2½ pounds ground beef\u003cbr\u003e1¾ cups diced green pepper\u003cbr\u003e1¾ cups diced yellow onion\u003cbr\u003e1 tablespoon oregano\u003cbr\u003e2 teaspoons salt\u003cbr\u003e2 teaspoons pepper\u003cbr\u003e1½ teaspoons dried thyme\u003cbr\u003e1 tablespoon granulated garlic\u003cbr\u003e\u003cbr\u003eIn a large bowl, combine the beaten eggs, ketchup, Worcestershire sauce, cornflakes, and breadcrumbs. Allow to sit for 3 to 4 minutes to sufficiently moisten the cornflakes and breadcrumbs. Add the remaining ingredients and thoroughly combine. Turn the mixture onto a sheet tray and form into 2 loaves. Bake at 350 degrees for 45 to 50 minutes until an instant-read thermometer inserted in the center registers 160 degrees. Serve with Wild Mushroom Gravy (recipe below).\u003cbr\u003e\u003cbr\u003eWild Mushroom Gravy\u003cbr\u003e\u003cbr\u003e½ cup butter\u003cbr\u003e¾ cup flour\u003cbr\u003e2 teaspoons chopped garlic\u003cbr\u003e1½ teaspoons dried oregano\u003cbr\u003e1½ tablespoons dried thyme\u003cbr\u003e2 cups sliced wild mushrooms (combination of shiitake, oyster, portabella, etc.)\u003cbr\u003e¾ cup julienned onion\u003cbr\u003e3 tablespoons vegetable oil\u003cbr\u003e4 cups Beef Stock (see page  )\u003cbr\u003epepper to taste\u003cbr\u003e\u003cbr\u003eCombine the butter and flour in a skillet. Slowly cook the roux about 15 minutes until brown. In a medium saucepan, combine all the remaining ingredients except the oil, Beef Stock, and pepper. Sauté in oil until soft. Add Beef Stock and bring to a boil. Add cooled roux and cook till flour taste is gone. Season with pepper. If the gravy is too thick, thin with water or additional Beef Stock and readjust seasoning.","brand":"Blair, John F. Publisher","offers":[{"title":"Default Title","offer_id":47073548468464,"sku":"2940013100176","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940013100176_p0.jpg?v=1763576893","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940013100176","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}