From one of the nation's most talented young chefs comes a new book that fuses the traditional lowcountry cuisine of the South with an innovative combination of flavors from around the globe. As the executive chef at Cypress--A Lowcountry Grille, Craig Diehl masterfully marries local cuisine with the exotic. His acclaimed global fusion menu focuses on fresh, local ingredients combined with international cooking techniques to create distinctive combinations and flavors.
A sampling of recipes:
Thai Spiced Short Ribs and Lobster with Edamame, Shiitake Mushrooms, Tear Drop Tomatoes and Celery Root Puree
Shrimp and Sausage with Grape Tomatoes, Mint-and-Garlic Broth and Goat Cheese Grits
Fresh Oysters with Cucumber-Lime Mignonette, Green Tomato and Wasabi Cocktail Sauce
Key Lime White Chocolate Cheesecake
Asian Tuna Tartare with Cucumbers, Chile Glaze, Shiitake Mushrooms and Chinese Flatbread