Cookbook Giveaway: Cooking With Miss Quad
Don’t know much about Quad Webb from the “Married to Medicine” reality series on Bravo TV? Or the talk show, “Sister Circle?” That’s OK, you can still enjoy her cookbook, “Cooking with Miss Quad: Live, Laugh, Love and Eat.” I’m giving away a copy of it today! To enter, just leave a comment at the end of this blog post.
This is a hard-cover, 240-page book, with lots of color photos that show off the recipes. Since Webb was raised in Memphis and lives in Atlanta, there are a lot of Southern-style recipes. Such as Jalapeno Cheese Hush Puppies, Cajun Deviled Eggs, Fried Green Tomatoes, Cornmeal-Dusted Catfish, Southern Turnip Greens, Slow Cooker Black-Eyed Peas, and Memphis Dry Rub Ribs.
A lot of the recipes that would make a great family weeknight dinner, such as Cheesy Baked Hawaiian Roll Sloppy Joes, Sauteed Lemon-Garlic Asparagus, Spice Oven-Roasted Cauliflower, and Parmesan Rosemary Scalloped Potatoes.
And, there are also more complex recipes such as Panko-Crusted Soft-Shell Crabs with Ginger Garlic Sauce, which Quad says are “one of my favorite things to eat.” And Sweet Potato Souffle with Orange Zest and Caramelized Sugar. There’s no dessert section, but a section on cocktails.
Quad Webb appears on Bravo’s reality series “Married to Medicine” featuring women who are either doctors themselves or the wives of doctors. Actually, Quad is no longer “married to medicine,” as she divorced Dr. Gregory Lunceford last year. I’ve not watched the show — most reality shows isn’t really my cup of cocoa. But I enjoyed her little stories accompanying her cookbook recipes. For instance, “Fish Fry Friday” was a family tradition growing up, always accompanied by her mom’s crispy golden hush puppies. She also wrote about making her first salmon croquettes, but not realizing the bones needed to be removed from the salmon first.
To enter in the drawing for the cookbook, leave a comment at the end of this blog post about what you’re cooking lately. Has the Coronavirus social distancing changed the way you’re cooking? Have you broken out your food storage? Are you using up all the frozen meals sitting in your freezer? Or are you getting restaurant takeout?
From the comments, I’ll be drawing a winner on Thursday, March 19, and I’ll contact you to get your snail mail address so I can send you the book.
Meanwhile, here’s Miss Quad’s recipe for Spiced Oven-Roasted Cauliflower.
Spiced Oven-Roasted Cauliflower
1 large head cauliflower, cut into florets
4 tablespoons olive oil, divided
1 tablespoon chili powder
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
2 tablespoons chopped parsley
Preheat the oven to 450 degrees. Combine the cauliflower with 3 tablespoons of the oil and the chili powder, salt, pepper, and turmeric in a bowl until evenly coated.
Line a baking sheet with parchment peper and coat with remaining tablespoon of oil. Spread the cauliflower in a single layer on the baking sheet. Roast until the edges begin to char, 12 to 15 minutes. Sprinkle with parsley and serve immediately.
Note: If you prefer your cauliflower softer inside, increase cooking time to 20-25 minutes.