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Jamie Deen's new cookbook, recipes and more!

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The last name "Deen" is synonymous with food, family and fond memories-- especially in the south.  Now, Paula Deen's youngest son, Jamie, is carrying on the tradition with his first solo cookbook, Jamie Deen's Good Food.  He dropped by Good Day to give us a taste!

More info:
@thedeenbros on twitter
The Deen Bros. on Facebook
Jamie's blog: TheDeenBros.com


Here are the recipes Jamie prepared on Good Day:

Asian-Style Tuna Burgers with Pickled Ginger Mayo and Napa Cabbage Slaw

Makes 4 burgers
Prep time: 20 minutes
Cook time: 10 minutes

Here's my Asian twist on an American classic: the hamburger.  After I transform tuna steaks into a ground-beef consistency in the food processor, I make them into the lightest and leanest patties you can imagine and sear them for just a few minutes on each side.

A quality tuna burger like this calls for some fancy fixin's that'll make plain old pickles and mayo blush. I garnish mine with cucumbers to give texture and crunch. Southerners love their mayonnaise; here I get the best of both worlds by seasoning it with my favorite Asian flavors—ginger, soy sauce, and Sriracha hot chili sauce.

The Napa Cabbage Slaw is a fresh, cool complement to the tuna burger whether you put it on the side or under the bun. Altogether, the Asian burger, sauce and side make for a triple threat.

11/2 pounds tuna steaks
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 green onion, minced
1 teaspoon toasted sesame oil
kosher salt and freshly ground black pepper
1 tablespoon canola oil
Pickled Ginger Mayo (recipe opposite)
4 soft hamburger-style buns, toasted
cucumber slices for serving
Napa Cabbage Slaw (recipe opposite)

Cut the tuna into 1-inch cubes. Add half to the bowl of a food processor and pulse about twelve times, or until finely chopped; being careful not to overprocess it. Scrape the tuna into a mixing bowl and repeat with the remaining tuna. Fold the ginger, garlic, green onion, and sesame oil into the tuna, and season with salt and pepper. Form into four equal-sized patties, about 4 inches in diameter. Transfer the patties to a plate, cover with plastic wrap, and refrigerate for about 20 minutes to firm them up.

Heat the canola oil in a nonstick pan over medium heat. Add the burgers to the hot pan and cook for just 3 minutes on each side. Spread Pickled Ginger Mayo on each toasted bun, add a tuna burger, top with cucumber slices, and sandwich between the buns. Serve with the Napa Cabbage Slaw—either on top of the patty or alongside.

Napa Cabbage Slaw
Makes about 3 cups
Prep time: 20 minutes
Cook time: zero

2 tablespoons lime juice
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon canola oil
1 teaspoon sugar
1/2 head Napa cabbage, shredded (about 2 cups)
1 red bell pepper, thinly sliced into matchsticks
1 carrot, well scrubbed and grated
2 green onions, thinly sliced
1/2 small jalapeño, seeded and thinly sliced (optional)
kosher salt

In a mixing bowl, whisk together the lime juice, rice wine vinegar, sesame oil, canola oil, and sugar. Add the cabbage, bell pepper, carrot, green onions, and jalapeño, if using, and toss all together. Season with a big pinch of salt.

Pickled Ginger Mayo
Makes about 1/2 cup
Prep time: 5 minutes
Cook time: zero

1/2 cup mayonnaise
2 tablespoons finely chopped pickled ginger
1 teaspoon Sriracha sauce
1/2 teaspoon soy sauce

Combine all your ingredients in a small bowl. The mayo can be made up to 3 days ahead. Store in the refrigerator in a tightly covered container.

Ingredient Note: We're only using a small amount of Sriracha and jalapeño here, but if your kids are adverse to any kind of heat, just leave them out.

Cooking Tip: If you're feeling lazy, you can save yourself some knife work by pulsing the ginger, garlic, and green onions in a food processor; transfer it to the mixing bowl before adding the tuna. A food processor is a busy cook's friend.


Salted Caramel Pecan Pie with Pretzel Crust

Serves 8
Prep time: 15 minutes
Cook time: 1 hour 5 minutes

To earn money to go to the Albany fair, Momma had Bobby and me sell pecans. She took us around the neighborhood to all the pecan trees and we'd have to collect them into buckets.  I always loved that fair, but hated pecans for a real long time.  My relationship with pecans has since improved. We have four trees at our house, and when Jack was a bitty baby, I'd carry him around in my arms, pointing things out to him saying, "This is grass. This is a tree. This is a pecan." He got real excited about the pecans. It blew his mind that he could find food outside on the ground. Because pecans are such a big part of our lives and Southern culture in general, I wanted to include a pecan pie recipe. This one riffs on tradition just a bit: A pretzel crust and the palate-pleasing flavor of salted caramel are sure to land this divine dessert on your short list.

11/4 cups salted pretzel crumbs (from 5 ounces pretzels)
2 tablespoons all-purpose flour
3 tablespoons granulated sugar
7 tablespoons unsalted butter, melted, plus 6 tablespoons, cut into pieces
1 cup firmly packed dark brown sugar
1 cup light corn syrup
1 tablespoon flaky sea salt (preferably Maldon)
3 large eggs, lightly beaten
2 cups chopped pecans

Preheat the oven to 350°F.

Add the pretzel crumbs, flour, sugar, and melted butter to a medium bowl and stir until combined. Dump the crumb mixture into a 9-inch deep-dish pie plate and press it evenly around the bottom and sides of the pan. Place the pie plate on a sheet tray to catch drips and bake for 10 minutes, until the crust is firm.

In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter pieces, and sea salt and bring it up to a boil, while stirring. Remove from the heat and cool. Whisk in the eggs, then switch to a wooden spoon to stir in your pecans. Pour the mixture into the pretzel crust and bake for 50 minutes. Cool the pie completely before serving.

Ingredient Note: I like to use a flaky sea salt like Maldon, which has a more intense flavor than if you use a kosher or table salt. You'll taste the difference.

Cooking Tip: This pie can be made a day ahead. In fact, you want to prepare the pie with enough time for it to cool and set up. If not completely cool, pecan pies can be runny.

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