| Acknowledgments |
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x | |
| Introduction |
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xi | |
| Basic Techniques and Ingredients |
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xiii | |
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Postcard from Ipswich and Gloucester, Massachusetts |
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2 | (3) |
| Soups and Chowders |
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5 | (22) |
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Mesa Grill's Pumpkin Soup with Cinnamon Cream and Toasted Pumpkin Seeds |
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6 | (2) |
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Roasted Butternut Squash Soup with Toasted Almond Croutons |
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8 | (1) |
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Cold Summer Tomato and Spring Onion Soup with Grilled Scallops |
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9 | (1) |
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Lobster and Green Chile Bisque with Toasted Corn Relish |
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10 | (2) |
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New England Clam and Sweet Potato Chowder |
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12 | (2) |
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Roasted Cauliflower and Lobster Soup with Crushed Almonds |
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14 | (1) |
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Steamed Clams with Coconut Milk and Hot Pepper Flakes |
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15 | (1) |
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Crawfish and Oyster Bisque |
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16 | (2) |
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Steamed Mussels in Roasted Tomato-Saffron Broth |
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18 | (2) |
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Oyster and Caramelized Onion Pan Roast |
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20 | (1) |
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Bronzed Chicken and Red Bean Soup |
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21 | (1) |
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Split Pea-Green Chile Soup with Chorizo and Toasted Cumin Crema |
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22 | (5) |
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Postcard from San Antonio and Austin, Texas |
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24 | (3) |
| Brunch Dishes, Sandwiches, Tacos |
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27 | (18) |
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Crab and Salmon Griddle Cake with Smoked Salmon and Chile-Buttermilk Sauce |
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28 | (2) |
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Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce |
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30 | (1) |
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Tomatillo Chilaquiles with Scrambled Eggs |
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31 | (1) |
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Sweet Potato-Chicken Hash and Poached Eggs with Green Chile Hollandaise |
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32 | (2) |
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Pressed BBQ Reuben Sandwich with Homemade Spicy Pickles |
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34 | (3) |
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Steam Sandwich on Toasted Garlic Bread with Cheddar, Tomato-Olive Relish, and Skillet Fries |
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37 | (1) |
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Little Havana-Style Cuban Sandwiches |
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38 | (1) |
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New Medico-Style Soft Tacos with Hacked Chicken and Salsa Verde |
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39 | (1) |
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Tacos of BBQ Pork Loin, Roasted Red Bliss Potatoes, and Tomatillo-Red Pepper Relish |
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40 | (5) |
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Postcard from Miami, Florida |
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42 | (3) |
| Salads and Appetizers |
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45 | (28) |
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Caramelized Apple Salad with Maytag Blue, Black Walnuts, and Spicy Orange Vinaigrette |
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46 | (2) |
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Vidalia Onion and Jersey Tomato Salad with Blue Ranch Dressing |
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48 | (1) |
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Wild Mushroom and Quinoa Salad with Fresh Thyme, Aged Goat Cheese, and Shallot Vinaigrette |
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49 | (1) |
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Crispy Soft-Shell Crab Salad with Yellow Tomatoes and Green Garlic Vinaigrette |
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50 | (2) |
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Grilled Quail Salad with a Citrus Baste and Roasted Jalapeno Dressing |
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52 | (1) |
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Cured Ham and Sauteed Pear Salad with aged Sherry Vinaigrette and Black Pepper |
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53 | (1) |
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Beer-Battered Squash Blossoms Filled with Goat Cheese and Roasted Garlic |
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54 | (2) |
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Crab Cocktail with Avocado, Coconut, Fresh Chiles, and Lime |
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56 | (1) |
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Stone Crab Claws with Red Chile-Mustard Mayonnaise |
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57 | (1) |
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Key Lime-Red Pepper Shellfish Ceviche with Fried Tortillas |
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58 | (2) |
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Shrimp and Avocado Salad in Roasted Chayote |
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60 | (2) |
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Grilled Shrimp on Plantain Tostones with Avocado Cocktail Sauce |
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62 | (1) |
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Fresh Clam and Garlic Flatbread with Flat-Leaf Parsley Oil |
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63 | (1) |
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Crisp-Fried Oysters with Chile Vinegar-Black Pepper Sauce |
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64 | (1) |
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Roasted Oysters in Beer with Homemade Hot Sauce |
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65 | (1) |
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Wild Rice Tamales with Sage Butter |
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66 | (3) |
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Smoked Chile Chicken Wings with Blue Cheese-Yogurt Dipping Sauce |
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69 | (4) |
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Postcard from the Smoky Mountains, Tennessee |
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70 | (3) |
| Corn, Pasta, and Rice |
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73 | (18) |
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Toasted White Corn Porridge with Wild Mushrooms |
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74 | (2) |
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Shrimp and Grits with Double-Smoked Bacon |
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76 | (1) |
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San Antonio-Style Goat Cheese Enchiladas with Ancho Chile Sauce |
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77 | (1) |
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Red Bean Tamales with Roasted Tomato Salsa |
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78 | (2) |
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Roasted Squash Ravioli with Fresh Sage and Hazelnut Brown Butter |
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80 | (1) |
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Ear-Shaped Pasta with Fresh Morels, Green Peas, and Sweet Onions |
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81 | (1) |
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82 | (2) |
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My Favorite Spaghetti and Meatballs |
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84 | (1) |
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Savannah Red Rice with Roasted Salt-and-Pepper Shrimp |
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85 | (1) |
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Yellow Pepper Risotto with Grilled Shrimp and Black Olive Vinaigrette |
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86 | (1) |
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Black-Eyed Pea Risotto with Smoked Bacon and Swiss Chard |
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87 | (4) |
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Postcard from New York, New York |
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88 | (3) |
| Fish and Shellfish |
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91 | (26) |
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Potato-Parsnip-Crusted Cod with Roasted Tomato Broth and Saffron Aioli |
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92 | (2) |
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Slow-Roasted Salmon with a Warm Lemon-Crispy Caper Vinaigrette and Thinly Sliced Potatoes |
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94 | (1) |
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Pan-Roasted Sea Bass with Yellow Pepper Grits and Roasted Poblano Sauce |
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95 | (1) |
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Cornmeal-Crusted Catifish with Grilled Red Onion Relish and Green Chile Tartar Sauce |
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96 | (2) |
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Slow Fire-Roasted Striped Bass with a Fresh Mint and Tomato Relish |
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98 | (1) |
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Pan-Fried Rainbow Trout with Pecans and Brown Butter |
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99 | (1) |
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Lobster-Cod Cakes with Red Cabbage Slaw and Fresh Basil Dressing |
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100 | (3) |
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Whole Cracked Lobster with Sherry Vinegar-Tarragon Butter |
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103 | (1) |
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Gulf Shrimp with Peanuts, Green Chile Strips, and Dirty Rice |
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104 | (2) |
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Shrimp and Littleneck Calm Curry on Wild Rice Waffles with Candied Mango Butter |
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106 | (3) |
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Shellfish and Andouille Gumbo with Blue Corn Muffins |
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109 | (3) |
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Fulton Fish Market Cioppino |
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112 | (5) |
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Postcard from Chesapeake Bay, Maryland |
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114 | (3) |
| Poultry |
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117 | (20) |
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Blue Corn Fried Chicken with Red Chile Honey |
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118 | (2) |
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Smoked Chicken and Caramelized Vegetable Pot Pie with a Sweet Potato Biscuit Crust |
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120 | (2) |
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Cumin-Crusted Chicken with Mango-Garlic Sauce and Cilantro Pesto Mashed Potatoes |
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122 | (3) |
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Curry-Fried Chicken with Mango-Yogurt Sauce |
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125 | (1) |
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Spit-Roasted Chicken with Grilled Lemon and Clementine Sauce |
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126 | (2) |
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Pan-Roasted Duck Breast with Clementine-Tomatillo Sauce and Wild Rice Risotto |
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128 | (3) |
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Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Glaze |
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131 | (1) |
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Sixteen-Spice-Rubbed Squab with Aged Goat Cheese, White Chicory, and Wild Mushrooms |
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132 | (5) |
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Postcard from Savannah, Georgia |
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134 | (3) |
| Meat |
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137 | (24) |
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Spice-Rubbed Ribeyes with Pinto Bean Relish |
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138 | (2) |
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Steak Frites with Red Spice Rub and Blue Cheese Sauce |
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140 | (1) |
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141 | (1) |
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Prime Rib with Roasted Corn-Poblano Pudding |
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142 | (2) |
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Roasted Pork Tenderloin with Sun-Dried Cranberry Stuffing |
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144 | (1) |
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Molasses-Glazed Pork Roast with Black Pepper Dumplings |
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145 | (1) |
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Spicy Mango-Glazed Ham with Sweet Potato-Vidalia Onion Salad |
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146 | (1) |
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Baby Back Pork Ribs with Mustard-Molasses Barbecue Sauce |
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147 | (1) |
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Smoked Lamb and Goat Cheese Enchiladas with Almond Mole Sauce |
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148 | (2) |
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Roast Leg of Lamb with Honey, Balsamic Vinegar, and Fresh Mint Baste |
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150 | (2) |
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Pan-Roasted Lamb Chops with Red Wine-Black Currant Sauce |
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152 | (1) |
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Caraway-Fennel-Crusted Loin of Lamb with Mustard Sauce and Melted Napa Cabbage |
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153 | (1) |
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Venison-Black Bean Chili with Green Chile Crema and White Cornbread |
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154 | (2) |
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Pan-Roasted Venison with Spicy Cranberry-Mexican Cinnamon Sauce and Whipped Sweet Potatoes |
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156 | (5) |
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Postcard from Lancaster County, Pennyslvania |
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158 | (3) |
| Sides |
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161 | (18) |
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Smashed Yukon Gold Potatoes with Green Garlic Butter |
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162 | (1) |
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Buttermilk-Bacon Smashed Potatoes |
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163 | (1) |
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Caramelized Vidalia Onion and Potato Gratin with Fresh Sage |
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164 | (1) |
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Lemon-Glazed Sweet Potatoes |
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165 | (1) |
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166 | (1) |
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Cast-Iron Skillet Yellow Cornbread with Maple Butter |
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167 | (1) |
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Creamed Hominy with Cilantro |
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168 | (1) |
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Fresh Creamed Corn with Sweet Red Peppers |
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169 | (1) |
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Roasted Corn on the Cob with Cotija Cheese and Fresh Lime Juice |
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170 | (1) |
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Cornmeal-Fried Okra with Corn Relish |
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171 | (1) |
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Creamed Kale with Caramelized Baby Onions |
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172 | (1) |
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Swiss Chard with Red Onions and Serrano Chile Vinegar |
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173 | (1) |
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Butter Bean and Sweet Onion Succotash |
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174 | (5) |
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Postcard from Lexington, Kentucky |
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176 | (3) |
| Desserts |
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179 | (24) |
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Caramelized Apple-Blackberry Cobbler |
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180 | (2) |
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Deep-Dish Apple Pie with Molasses |
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182 | (1) |
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Pear Tart with Hazelnut-Brown Sugar Crust |
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183 | (1) |
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Fresh Fig-Blackberry Shortcake with Maple Whipped Cream |
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184 | (2) |
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Persimmon and Cinnamon Pudding |
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186 | (1) |
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Banana Beignets with Orange-Caramel Sauce |
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187 | (1) |
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Maple Custard with Gingersnaps |
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188 | (2) |
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190 | (1) |
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Warm Coconut-Filled Chocolate Cakes |
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191 | (1) |
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Cinnamon-Ginger Churros with Milk Chocolate Dipping Sauce |
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192 | (2) |
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194 | (1) |
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Sweet Potato and Allspice Pie with a Benne Seed Crust |
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195 | (1) |
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Root Beer-Toasted Coconut Float |
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196 | (2) |
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198 | (5) |
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Postcard from Long Island, New York |
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200 | (3) |
| Thanksgiving |
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203 | (14) |
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204 | (1) |
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Roasted Turkey with Pomegranate-Black Pepper Glaze and Fresh Sage-Smoked Chile Gravy |
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205 | (3) |
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Skillet Cornbread Stuffing with Mushrooms, Herbs, and Andouille Sausage |
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208 | (1) |
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Fresh Cranberry-Fig Relish |
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209 | (1) |
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Gratin of Green Beans with Roasted Garlic and Shallots |
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210 | (1) |
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Mashed Potatoes with Scallions and Creme Fraiche |
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211 | (1) |
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Sweet Potato and Plantain Puree with Maple and Cinnamon |
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212 | (1) |
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Pumpkin Bread Pudding with Molasses Whipped Cream |
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213 | (4) |
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Postcard from Vidalia, Georgia |
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214 | (3) |
| The Fourth of July |
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217 | (14) |
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Frozen Watermelon Martinis |
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218 | (2) |
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Slow-Barbecued Texas Brisket with Bourbon Barbecue Sauce |
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220 | (2) |
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Grilled Lobster Tails with Tomato-Cilantro Vinaigrette |
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222 | (1) |
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Lobster Claw and Potato Salad with Horseradish-Mustard Dressing |
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223 | (1) |
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Crunchy Three-Cabbage Slaw |
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224 | (1) |
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Toasted Coconut Custard Pie with a Brulee Crust |
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225 | (6) |
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Postcard from Northern California |
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228 | (3) |
| Sources |
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231 | (2) |
| Index |
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233 | |
Other versions by this Author