Cooking from Sean Brock’s HERITAGE

This is the thread for reporting on recipes you make from Sean Brock’s cookbook, Heritage.

Notes on Brock from Wikipedia:
“Sean Brock is a chef who primarily works with the Cuisine of the Southern United States. He has been the executive chef at Charleston, South Carolina's Husk since its opening in 2010, as well as a partner at McCrady's Restaurant. The menu at Husk is based on what is available in food grown in Brock's garden. He is noted for preserving Southern foodways and heirloom ingredients, and collaborates with David Shields, the McClintock Professor of Southern Letters at University of South Carolina. Bon Appétit Magazine named Husk the “Best New Restaurant in America” in 2011. A second Husk location opened in Nashville in 2013. Brock's first cookbook, Heritage was released in October 2014 and is a New York Times bestseller. In 2010, he won the James Beard Foundation Award for Best Southeast Chef. He has also been nominated for Outstanding Chef and Rising Star Chef.”

If you are the first person reporting on a recipe, please respond to this post. It’s helpful if you write the title of the recipe in all capital letters, and provide the page number. If someone else has reported on the recipe you have made, please respond to that post. In this way we’ll have all reports on a recipe grouped together. If you are the first to report, briefly summarize the recipe and ingredients, including any substitutions you made (many of us not in the South will be making substitutions!). Let us know how the process went and how the dish turned out. Photos are always welcome!

As always, the Chowhound Team reminds us that that verbatim copying of recipes is a violation of the author's copyright. Any posts with copied recipes will be removed. If you find the recipe online, it’s fine to post a link.

Happy cooking everyone!