Fish Fin Chips and More Tips from Donald Link

Food & Wine: Donald Link's Cookbook, Down South
Donald Link shares highlights from his excellent cookbook, Down South. Photo © John Kernick
By Daniel Gritzer Posted January 15, 2014

Here are three super-fascinating lessons from Donald Link's new cookbook, Down South. In the book, the star New Orleans chef shares his lifelong love of the South, with stories about fishing and frogging, and stellar recipes like amazingly easy poached tuna.

Lesson One
Link folds mascarpone with sour cream and mayonnaise for his onion dip, then deepens the flavor with a splash of Armagnac, Cognac or brandy.

Lesson Two
Don't throw fish fins in the garbage: Link loves to fry them until crispy. He calls them "chips" and says they're a delicacy not to be missed.

Lesson Three
Instead of barbecue sauce, Link serves grilled chicken breasts with a vinaigrette made from black and green olives, olive oil, sherry vinegar and lemon juice.

Recipe: Poached Tuna with Kumquats and Jalapeño

Related: More Recipes from Donald Link
Q&A with Chef Superstar Donald Link
Donald Link's New Orleans Restaurant Guide

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