Ashley Strickland Freeman - The Dukes Mayonnaise Cookbook: 75 Recipes Celebrating the Perfect Condiment
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- Book:The Dukes Mayonnaise Cookbook: 75 Recipes Celebrating the Perfect Condiment
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Copyright 2020 by Ashley Strickland Freeman
Photography by Mary Britton Senseney
Illustrations by Emily Wallace
Prop Styling by Elizabeth Demos
Cover design and illustration by Jim Tierney
Cover copyright 2020 by Hachette Book Group, Inc.
Hachette Book Group supports the right to free expression and the value of copyright. The purpose of copyright is to encourage writers and artists to produce the creative works that enrich our culture.
The scanning, uploading, and distribution of this book without permission is a theft of the authors intellectual property. If you would like permission to use material from the book (other than for review purposes), please contact permissions@hbgusa.com. Thank you for your support of the authors rights.
Grand Central Publishing
Hachette Book Group
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First Edition: June 2020
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Library of Congress Control Number: 2020930115
ISBNs: 978-1-5387-1734-9 (hardcover); 978-1-5387-1735-6 (ebook)
E3-20200520-JV-NF-ORI
TO
Mom & Dad,
who taught me the love of cooking, the love of meals with family, and, of course, the love of Dukes.
When Ashley told me she was writing this book about Dukes Mayonnaise, and using some of her favorite recipes from all the travels she and her family have taken, I wasnt surprised. Shes always touted Dukes and talked about how its often her secret ingredient in her recipes.
Of course, Im a Dukes lover, too, like anyone who grew up in the South. In fact, as youll see from the many quotes from the chefs that are included throughout this book, most of us dont think of Dukes as just mayonnaise; we think of it as a unique spread that can enhance any sandwicheither by itself with just a bit of bacon, or as part of a recipe, as in Ashleys mothers Pimento Cheese, the Basil Mayo for her Avocado BLTs, or the Grilled Okra with Tomato Aoli. Dukes is also the not-so-secret-anymore ingredient in cakes that makes them moist; its the key ingredient for Ashleys Ice Cream Cookie Sandwiches that makes the cookies soft and tender; and when used as a marinade, it adds flavor and tenderizes the meat at the same time. Many Southern chefs and cooksme includedhave promoted Dukes just because we love it and feel like its an essential ingredient in a recipe. I even did a free TV spot for it once along with some other cooks.
Ashleys beloved grandmother was a close friend of my former mother-in-law, who I loved dearly as well. After graduating from college and culinary school, Ashley tested and developed recipes for my books and then went on to work for Oxmoor House, doing what she does best: creating recipes and writing cookbooks. Her talent shines through in this book and these recipes. Keep looking and cooking. Ashley has good fixings for you and your family.
When Eugenia Thomas Duke created Dukes Mayonnaise back in 1917, I dont think she wouldve ever imagined that 103 years later, an entire cookbook would be crafted in honor of her humble mixture of eggs and oil. Its of no surprise to us, of course, since we enjoy it daily in so many ways and have always considered it to be the secret to great food.
Dukes has gone from a South Carolina staple to being sold in 42 states in the Union, raising the bar for mayonnaise all across the country and delighting transplanted southerners far from home. We are excited to introduce new consumers to the smooth and creamy, tangy goodness that is Dukes, and eager to offer them new and different ways to enjoy it.
So when Ashley first approached us about writing a cookbook celebrating her favorite condiment, we said Bring it on! Inspired by the success that others have had using Dukes to make chocolate cake, scrambled eggs, and grilled cheese, Ashley has been cooking and baking up a storm to see what else can be improved using a dollop of Dukes. Her delicious creations have been perfected in her home kitchen and taste-tested by her luckiest friends in Charleston and Savannah. (Her banana bread is to die for!) Ashley has talked with countless chefs and home cooks who consider a jar of Dukes a must-have, not only in their home kitchens, but in their restaurants as well.
We hope Ashleys book becomes a well-used addition to your esteemed cookbook library. The spirit of Eugenia lives on in all those who share delicious homemade food with their family and friends.
WITH LOVE FROM DUKES, SAUER BRANDS, INC.
Food is my love language. I think my parents knew pretty early on that I was going to be a cookbook writer, or at least have a career in food. For fun I would read my moms Christmas with Southern Living cookbooks and make peanut-butter-and-jelly on Ritz cracker hors doeuvres. When most kids wrote letters home from summer camp about friends they were making or the hike theyd gone on, I wrote about what we ate for each meal at the dining hall. And nothing changed as I got older. When we are eating lunch, Im planning dinner in my head. Im almost never not thinking about food, so to have this cookbook filled with my recipes is a dream come true. So many of my fondest memories involve foodsitting around a table with family or friends, sharing something Ive created, or experiencing a local dish in a foreign country.
While my love language is food, travel is my passion. My grandmother was undersecretary of the Treasury for President Jimmy Carter and therefore traveled all over the world. After her tenure for his administration, she served on several boards that allowed her and my family to travel. So the travel bug bit me early and with fervor. One of Mimis (my grandmothers) claims to fame was chasing after Michelin stars: If we were ever within a couple hundred miles of a Michelin-starred restaurant, we would spend the day traveling to eat there. Possibly much to my familys chagrin, this is how I plan our trips today: around food. Ive been fortunate to explore a lot of the United States, Europe, and eventually Asia with my husband, and what I loved most about those trips was seeing how people different from me combine flavors in their local cuisine.
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