Cooking With Chef Roux

By Tara Montgomery

This is a book of heartfelt and soulful expression through food. To chew, swallow, and feel the labor from hands of a God-given talent through the meaningful expressions of a flavor artist is an experience like no other. Indulging in a great meal is a blissful experience that brings humans together all over the world; from family to strangers. Many great memories are made at the dinner table over a tasty plate of food.

We eat with our eyes first and these recipes are art on a plate. From Sunday dinners to everyday favorites they will dance on your taste buds!

Organized by meal, this cookbook starts with main dishes such as Lamb Chops with Green Sauce and Stuffed Pork Chops and wraps up with desserts like Tara's all-time favorite, Apple Spice Bread.  Bon Appétit!

• Language: English
• Publisher: Tara Montgomery
• Release date: Apr 1, 2021
• ISBN: 9781733905855

Book preview

Tara Montgomery

Published by Tara Montgomery TABLE OF CONTENTS

Behind the Meals…………..………………...………...Page 5

An imprint of Saugia Smiley

Main Dishes……………………………………………..Page 11

2733 Country Club BLV Stockton, Ca 95204

Chef Roux’s Succulent Roasted Turkey Copyright 2021 by Tara Montgomery Wing…………………..…………………………..………Page 13

Chef Roux’s Crispy Crunchy Fried All rights reserved. The scanning, uploading, Chicken……………………………..…………………….Page 17

and distribution of this book without express Chef Roux’s Stuffed Chicken Leg written consent is a theft of the author’s Quarters…………………………………………………..Page 21

intellectual property.

Chef Roux’s Stuffed Pork

Chops…………………………………….……………….Page 27

Request use of material from this book by email: [e-mail] or by Chef Roux’s Crab social media the_west_coast_roux Cakes…………………………………………………..….Page 33

Sign up thewestcoastroux.com for our monthly Chef Roux’s Chicken

giveaways

Stew……………………………………….…………….....Page 37

Chef Roux’s Garlic Noodles and Shrimp…………………………………………………….Page 41

Chef Roux’s Pancetta Rigatoni Pasta………..…Page 45

Chef Roux’s Bacon Chipotle Macaroni & Cheese……………………………………………………Page 49

Chef Roux’s Shrimp and Grits…………….....…Page 53

Chef Roux Chicken & Turmeric Flavored Rice with Garlic Shrimp……………………………………….….Page 57

Chef Roux’s Savory Meatloaf……………………..Page 61

Chef Roux’s Lamb with Green

Sauce……………………………………………………….Page 67

Chef Roux’s Braised Oxtails……..……..……..….Page 71

INTRODUCTION

3

Roasted Cornish Hen and Mushroom Rice…Page 75

Behind the Meals

Chef Roux’s Roasted Chicken and Savory Polenta with Roasted Asparagus…….…Page 79

Soups…………………………..………………………..…Page 85

Chef Roux’s Roasted Cream of Garlic Soup……………………………………………………….Page 87

Chef Roux’s Creamy Mushroom Soup………...Page 91

Chef Roux’s Chicken Cordon Bleu Soup……Page 95

Chef Roux’s Chardonnay Butter Roux Seafood Soup………………………………………………………..Page 99

Desserts…………………..…………………………..…Page 103

I absolutely love remaking meals that I grew up Chef Roux’s Apple Bread Pudding……….…..Page 105

cooking and enjoying with my family members Chef Roux’s Banana Bread……………………...Page 109

and friends. The picture that follows is of a classic soul food meal that I recreated. I remember Chef Roux’s Allspice Apple Bread…………..…Page 113

when I came up with the concept to start my Chef Roux’s Sweet Potato Bread..……….……..Page 117

own business, selling homemade meals. I thought about the times my mother and I had eaten at a soul food restaurant either at Mozelle’s Kitchen in my neighborhood of Hunters Point in San Francisco or at Soul Brothers in Oakland. I always ordered the fried chicken, the mac & cheese, or the yams.

INTRODUCTION

5

These were the most popular items on the Do you use real cheese in your mac & cheese or menus because they were eye-catching and a processed spread?

flavorful. I wanted to create similar dishes but The way you treat the products matter as well.

with my personal twist using as many fresh Do you only season the chicken when making ingredients as possible.

fried chicken or do you season the flour too? I know these things don't seem like a very big The quality of the products that you use make a deal but it’s these small extra steps that will lot of difference in the taste of your dishes. Do you use fresh or frozen chicken? Are your sweet enhance the flavor of the food and put your potatoes fresh or canned?

mark on the dishes.

In 2008; my mother in-law generously allowed me to run Tara’s Southern Kitchen out of her home.

One day in November, about three months after I opened up for business, an insurance agent stopped by the house. When I answered the door, I