READ TODAY'S STORIES AND E-EDITION SUBSCRIBE |  CONTACT US |  SIGN IN

Print story only Print story with comments Email Twitter Facebook Pinterest
Trisha Yearwood needs concert photos for cooking show
Published: 2/17/2012 4:20 PM
Last Modified: 2/17/2012 4:20 PM


Yearwood, with husband Garth Brooks, from Home cooking with Trisha Yearwood

Cookbook author and Grammy winner Trisha Yearwood is gearing up to launch her Food Network cooking show in April.

On Friday, she posted a request on Twitter for fans to send in photos of her live performances for potential use on the show.

Certainly, there are a few Okies out there who have pictures of the Owasso resident in action.

She is asking fans to send photos to pics@trishayearwood.com by Feb. 21st for consideration.

In the six-episode series, Yearwood will share her food traditions and displays her southern hospitality, cooking family-inspired, down-home recipes with her friends and family.

Yearwood is the best-selling author of two cookbooks.
“Georgia Cooking in an Oklahoma Kitchen” was released in 2008, and “Home Cooking with Trisha Yearwood” was released in 2010. Both books reached No. 1 on the New York Times’ best-seller list in the advice, how-to and miscellaneous category.

Here’s a recipe adapted from one of her books...

Low-country boil
Serves 15 to 20

1 8-ounce bottle of Louisiana-style shrimp and crab boil seasoning, like Zatarain’s Liquid
8 pounds medium red potatoes (best whole so they don,t get mushy)
5 medium sweet onions, peeled
5 pounds cured, smoked pork sausage links, cut into 3-inch pieces
16 8-inch ears of corn, cut in half
8 pounds of raw medium shrimp

1. Fill a 10-gallon stockpot half full with water. Add the seasoning and bring to a boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook for 5 minutes. Add the onions and the sausage.

2. Bring the water back to a boil and cook for 15 minutes. Add the corn, bring the water back to a boil, and cook for 10 minutes, or until the potatoes are done. Add the shrimp, bring the water back to a boil, and cook until the shrimp turn pink, about 3 minutes.

3. Drain through a colander, discard the liquid, and serve on a large platter or newspaper.
- adapted from Home Cooking with Trisha Yearwood







Reader Comments 1 Total
Ferris Bueller (last year)
I have some nice Eric Clapton concert pics I can donate.
1 comments displayed


To post comments on tulsaworld.com, you must be an active Tulsa World print or digital subscriber and signed into your account.

Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

Follow Nicole Marshall Middleton on Twitter

Subscribe to this blog


Archive

 
Nicole Marshall Middleton's Blog Archive:

2/2013  1/2013  12/2012  11/2012  10/2012  9/2012  
8/2012  7/2012  6/2012  5/2012  4/2012  3/2012  
2/2012  1/2012  12/2011  11/2011  10/2011  9/2011  
8/2011  7/2011  6/2011  5/2011  4/2011  3/2011  
2/2011  1/2011  12/2010  11/2010  10/2010  9/2010  
8/2010  7/2010  6/2010  5/2010  4/2010  3/2010  
2/2010  1/2010  12/2009  11/2009  10/2009  9/2009  
8/2009  7/2009  6/2009  5/2009  4/2009  3/2009  
2/2009  1/2009  12/2008  11/2008  10/2008  9/2008  
8/2008  7/2008  6/2008  5/2008  4/2008  3/2008  
2/2008  1/2008  12/2007  11/2007  10/2007  9/2007  
8/2007  7/2007  6/2007  








Home | Contact Us | Search | Subscribe | Customer Service | About | Advertise | Privacy
Copyright © 2013, World Publishing Co. All rights reserved.