Interview with Janet Keeler
Chef Flynn learned to cook at his father’s restaurant in Stone Mountain, Georgia. His love affair with Southern food started early and can be found in many of his seafood recipes. The dishes that he has created for his restaurant and for his book explore new flavors and take advantage of both salt water and fresh water seafood varieties.
Restaurateur and cookbook author Chef Tenney Flynn discusses how to avoid the cardinal sin of “overcooking” fish in his interview with Janet Keeler. At his New Orleans restaurant, GW Fins, guests won’t find overcooked fish on the menu, but they will find dishes like lobster dumplings, shrimp remoulade salad, and a GW Fins original, the Scalibut entree, which is halibut, sea scallops, royal red shrimp risotto, snow peas, and pea shoot butter.
In The Deep End of Flavor: Recipes and Stories from New Orleans’ Premiere Seafood Chef, Chef Flynn and co-author Susan Puckett help home cooks really understand seafood, the importance of their relationship with their fish monger, and other tools to picking a delicious piece of fish.
Seafood is one of Chef Flynn’s favorite proteins. It’s versatile and so varied that every recipe can change based on the type of fish is used in the recipe. In the cookbook, there are more than 100 recipes based on dozens of types of fish to explore, including shrimp, crab, and tuna. He speaks to his hometown with pages on “How to Have a Crawfish Boil for a Crowd” and other hints that speak to his Nawlin’s lifestyle. The table of contents is separated by how you cook the fish and what sauces or sides to pair with a dish. The flavor profile is beyond Southern cooking and includes a bit of French, Italian, and other lands of foodie inspiration.
“The difference between moist and juicy and flavorful and dried out and not very good is only about two and three minutes,”
– Lazarus Lynch, Chef, Author, Artist