So you’re not supposed to like one child better than the other right? That’s what my momma tells me anyway. I can’t help but thinking about all of our books as children. When you’re smack in the middle of working on them, it’s all you can think about and when they finally arrive –well it’s a miracle! I love all The Deen Brothers’ cookbooks, and you can sure tell if you come in my kitchen, ‘cause they are all dogeared and splattered with food stains. A sure sign of love. But this new book…Get Fired Up, the fourth book by my brother Bobby and me along with our friend Melissa Clark, well it’s something special. Get Fired Up has over 100 easy down-home recipes for tailgating, picnics, clambakes, camping trips or just playing catch in the yard! It may sound like just a dude’s cookbook (definitely a great gift for Father’s Day), but my wife, Brooke, and my momma, Paula (y’all might already know her) tell me the girls love it too. I gotta run, because I’m wrappin’ up a bunch of the Ham and Chutney Hungry Brothers Biscuits to take to our Lady and Son’s softball game tonight. Hopefully they’ll help get us a “W”!
Come on out and see Bobby and me if we are coming your way as we cook up a bunch of delicious recipes from Get Fired Up. We always love hearing what you folks have to say.
1 (16.3 ounce) can jumbo refrigerated buttermilk biscuits
1/3 cup unsalted butter, softened
1 ½ tablespoons Dijon mustard
1 pound thinly sliced Virginia ham
1/3 cup prepared mango chutney
Sliced Vidalia or red onions (optional)
Bake the biscuits according to the package directions. Let the biscuits cool slightly, then split them in half horizontally.
Spread the cut side of each biscuit half with the butter and mustard. Sandwich the ham, chutney and onion between the biscuit halves.
Recipe courtesy Jamie and Bobby Deen and Random House.
Photography courtesy Ben Fink.