Mustards Grill Napa Valley Cookbook

by Cindy Pawlcyn, Brigid Callinan, Laurie Smith (Photographer)

Overview

This James Beard award-winning cookbook brings chef-owner Cindy Pawlcyn’s Midwestern sensibility and flair for reinventing American food to Napa Valley with over 150 recipes.

Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of inventive, delicious food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, and ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. This cookbook is full of the best, most enduring recipes from Mustards Grill—ones people consistently ask for and ones to enhance any home cook’s experience in the kitchen.

"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." 
—FOOD LOVER'S GUIDE TO SAN FRANCISCO

Product Details

ISBN-13:	9781580080453
Publisher:	Clarkson Potter/Ten Speed
Publication date:	11/08/2001
Pages:	288
Sales rank:	415,778
Product dimensions:	10.30(w) x 10.40(h) x 0.94(d)

About the Author

CINDY PAWLCYN is the chef-owner of three Napa Valley restaurants: Mustards Grill, Cindy's Backstreet Kitchen, and Go Fish. Cindy is considered one of the most influential and accomplished women chefs in America. She lives in St. Helena, California.

BRIGID CALLINAN left the East Coast for Napa in 1996 to be pastry chef at Mustards Grill. In 2000, she, along with Lenny Rice, formed the original culinary team at Copia. Brigid teaches cooking and baking at the U.S. Coast Guard Training Center. She lives in Petaluma, California.

Read an Excerpt

Chapter One

Appetizers

When I eat out, I'll often order two or three appetizers, split the main course with a friend, or maybe even skip it, and go straight on to dessert. That way I get to taste a little bit of a lot more dishes.

    We do a lot of fish and shellfish appetizers at Mustards. It's a wonderful way to take advantage of the bounty of our coastal California waters, and it also allows us flexibility, which is important, as availability varies from day to day. We call our fish purveyor the first thing in the morning to see what we're going to get (as opposed to what we thought we were getting), and then we decide what seafood appetizers will go on the specials board for the day.

    The most difficult thing about appetizers is keeping them small. Shellfish, in particular, is rich, so don't get carried away when you're serving clams or crab as starters, unless, of course, you want to serve any of these appetizers as main dishes, which is easy enough to do. In most cases, you only need to double the recipes and add a side dish or two.

    Depending on the rest of your meal, you might want a simple appetizer, like grilled asparagus or leeks served with a vinaigrette or aioli, or maybe some grilled polenta. Or try something completely different and experiment with strong flavors, exotic combinations, and some complex dishes. Appetizers are one of the best ways to introduce people to something they have never tried before. Often we will do sweetbreads, sardines, or whitebait (aka fries with eyes) as appetizers because people are more apt to try them, knowing they'll be followed by something "safe," like a platter of ribs or a steak. This is my theory, in any case, and I'm sticking to it, even though in fifteen years of marriage I've never gotten my husband to try any of the above.

Whole Roasted Garlic with Croutons
Serves 6

This dish has been on our menu since the day we opened. You can bake the garlic earlier in the day, set it aside at room temperature, and reheat it on the grill just before serving. That last step adds a great smoky flavor to the garlic. Save the oil from the garlic to use on the croutons.

    For a casual get-together with a grilled main course, set the garlic out with roasted peppers, olives, cherry tomatoes, and bread or croutons. People can help themselves while you cook the main course. With a bottle of Napa Valley wine, it makes a light lunch or supper.

6 very large heads garlic
3/4 cup extra virgin olive oil
2 or 3 bay leaves (fresh, if you can find them)
3 or 4 thyme sprigs
1/4 teaspoon salt
Freshly ground black pepper

1 baguette

To make the roasted garlic, preheat the oven to 300°. Cut a thin slice off the very top of each head of garlic to expose the tops of all the cloves. Set the garlic heads in a 9- to 10-inch-wide shallow baking dish. (For best results, use a terra-cotta dish that will hold the heads together snugly.) Pour the oil slowly over and into each head, distributing it as equally as possible. Scatter the bay leaves and thyme over the garlic, and season with the salt and pepper to taste. Cover the pan with aluminum foil and bake for 1 3/4 hours, until the garlic is very soft and tender. Don't rush it; older garlic may take longer. Drain and reserve the oil, and set the garlic aside. Discard the bay leaves and thyme.

To make the croutons, preheat the oven to 375°. Cut the baguette at a severe angle. You need 12 slices each about 1/4 inch thick. Brush one side of the slices with the reserved oil from the garlic, and bake oil-side down for 5 to 7 minutes, until crisp and golden. You can also grill the bread slices over coals.

If you've roasted your garlic ahead, reheat it either in a 375° oven or on the grill. Put 2 crisp croutons and a head of garlic on each serving plate. People can use the tip of a knife to fish the roasted garlic out of the individual cloves and smear it on their bread, or they can, as we do it in the restaurant, grab the whole head with a napkin and squeeze all the garlic out into one luscious pile, then smear it liberally onto their croutons.

Curry Chicken Skewers with Eggplant Relish and Tomato Chutney Vinaigrette
Serves 6

My husband really only likes potatoes, well-done steak, cheeseburgers, and boneless, skinless chicken breasts. So when we dine at Mustards, he'll order these chicken skewers of he doesn't have a side of mashed potatoes for an appetizer, that is). You can marinate the meat and arrange it on the skewers the day before, if you like. We have found that 8-inch bamboo skewers, presoaked in water for 30 minutes, work best. Make the relish and the vinaigrette ahead, too, and you'll be all set.

1 1/4 pounds boneless, skinless chicken breasts
1 tablespoon curry paste, homemade (page 213) or purchased
1 1/2 teaspoons rice vinegar
1 1/2 teaspoons extra virgin olive oil
3/4 teaspoon soy sauce
Pinch of salt
Pinch of freshly ground black pepper

Tomato Chutney Vinaigrette

1 tablespoon golden raisins
3 tablespoons Tomato Chutney (page 204)
2 tablespoons rice vinegar
Salt and freshly ground black pepper
6 tablespoons extra virgin olive oil

Eggplant Relish (page 207)

6 tablespoons Lime Crème Fraîche (page 196) or plain yogurt
6 cilantro sprigs or fresh mint leaves

To marinate the chicken, cut the chicken breasts crosswise into 36 equal-sized strips about 2 inches long by 1/2 inch wide. Whisk together the curry paste, vinegar, olive oil, soy sauce, salt, and pepper in a container large enough to hold all the chicken. Toss in the chicken strips, stir to make sure they're well coated with the marinade, cover, refrigerate, and allow to marinate for at least 1 hour, or for as long as overnight. To prepare the skewers, weave 3 strips of chicken lengthwise onto each 8-inch skewer. Refrigerate again until ready to grill.

To make the vinaigrette, whisk together the raisins, chutney, vinegar, and salt and pepper to taste in a small bowl until the salt is dissolved. Gradually whisk in the olive oil, and continue to whisk until fully emulsified.

When you're ready to serve, place the skewers on the grill rack and grill for 2 minutes. Turn the skewers and grill for 1 to 2 minutes more, until cooked through.

To serve, place a mound of relish on each plate and crisscross two skewers over the relish. Drizzle with the vinaigrette and a little crème fraîche. Garnish with cilantro.

Grilled Figs with Pancetta, Balsamic Vinaigrette, and Walnuts
Serves 6 to 8

In Napa, we are blessed with two fig seasons, one early in June and the other at the end of August. Figs prepared this way—wrapped in pancetta, threaded onto skewers, and grilled—make delightful mouthfuls on their own or as an accompaniment to grilled meats and poultry. We have discovered at Mustards that when figs are not available, ripe peaches, pears, or plums make great substitutes. Just remember to pit them first. Have your butcher slice the pancetta as thinly as possible. The strips will be slightly curved, but that's okay because you want to wrap them only once around the fruit. You can also use applewood-smoked bacon in place of pancetta.

24 large Black Mission figs or green Adriatic figs
24 very thinly sliced strips pancetta

Vinaigrette

2 tablespoons balsamic vinegar
2 tablespoons sherry vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
1 tablespoon finely shredded fresh basil leaves
1 tablespoon finely shredded fresh mint leaves
1 tablespoon finely minced fresh chives

Extra virgin olive oil for the figs
Salt and freshly ground black pepper
2 cups walnut pieces, almonds, or pistachios, toasted
1/4 cup thinly sliced scallions, white parts plus 2 inches of green (cut on the diagonal)
Fresh mint leaves for garnish

Wrap each fig in a strip of pancetta, and thread 3 or 4 figs together onto an 8-inch-long bamboo skewer, securing the pancetta with the skewer. If the figs are large, use 2 skewers, placed parallel to each other. Prepare the skewers several hours ahead of time, and refrigerate them on a baking sheet. They handle better when chilled.

To prepare the vinaigrette, whisk together the balsamic and sherry vinegars, salt, and pepper in a small bowl, until the salt dissolves. Gradually whisk in the olive oil, continue to whisk until fully emulsified, then whisk in the basil, mint, and chives.

When you're ready to serve, brush the figs with olive oil and sprinkle with salt and pepper. Grill until the fat on the pancetta is rendered and the figs are heated through.

Drizzle the figs with the vinaigrette, sprinkle the walnuts and scallions around, garnish with the mint leaves, and enjoy.

Crab Cakes with Red Beet and Horseradish Rémoulade
Serves 6

Believe it or not, the secret ingredient in these crab cakes is grated baked potatoes. Most recipes call for a lot of bread crumbs, which makes for very dry crab cakes, but we've found that substituting potatoes for part of the bread crumbs keeps the cakes nice and moist. We use yellow Finns, but if you can't find them, use any small, creamy potato or even a russet type. We have made these crab cakes with our local Dungeness crab, which works well, but we like the East Coast blue crab better. It has a sweeter flavor and a better texture for this dish. Other decisions to make: The crab cakes can be deep-fried or sautéed in a nonstick skillet, and you can make them any size. I like appetizer-sized crab cakes, but Brigid loves them so big you could make sandwiches with them.

Red Beet and Horseradish Rémoulade

1 bunch small beets
Extra virgin olive oil for coating if baking plus 1/4 cup
1 tablespoon rice or champagne vinegar
2 tablespoons Dijon mustard
2 to 3 tablespoons freshly grated horseradish
1/4 teaspoon freshly ground black pepper

3/4 to 1 pound yellow Finn potatoes
1 pound fresh blue-crab meat, picked clean
1 red bell pepper, roasted, peeled, seeded, and minced
3 scallions, white part only, minced
3 tablespoons minced fresh parsley
1/2 jalapeño, seeded and minced
1 egg
6 to 7 tablespoons mayonnaise
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 to 3/4 cup fresh toasted bread crumbs
Peanut oil for frying
Red Beet and Horseradish Rémoulade (recipe follows)
Lemon wedges for garnish
Chervil or tarragon sprigs for garnish

To make the rémoulade, bake or steam the beets. To bake the beets, trim them, leaving 1 inch of the stem intact, but do not peel. Lightly coat with olive oil and put them in a roasting pan or baking sheet. Bake at 375° until fork tender. This should take 30 to 50 minutes, depending on their size and age. To steam the beets, trim as directed but do not rub with oil. Place on a steamer rack over boiling water, cover, and steam for 15 to 25 minutes, until tender. Allow the beets to cool, then peel and grate enough to measure 1 cup. Save any leftover beets for salads.

Whisk together the vinegar, mustard, and 1/4 cup oil in a bowl, until emulsified. Stir in the 1 cup beets, the horseradish to taste, and the pepper. Cover and refrigerate until serving.

Preheat the oven to 375°. Bake the potatoes for 15 to 20 minutes for small ones and up to 1 hour if they're very large, until tender. Allow them to cool, then peel and finely grate.

To make the crab mixture, combine the crabmeat, potatoes, bell pepper, scallions, parsley, jalapeño, egg, 6 tablespoons mayonnaise, salt, and pepper in a large bowl. Mix gently. Add the remaining 1 tablespoon mayonnaise if the mixture seems too dry. Sprinkle 1/2 cup of the bread crumbs over the mixture and combine gently, adding more bread crumbs, as necessary, until the mixture just holds together. (If you are going to panfry the crab cakes, the mixture can be looser.) Cover and refrigerate for at least 20 minutes (or for as long as several hours).

When the crab mixture is well chilled, form the cakes. Make 12 small ones or 6 large ones, depending on your preference, making each one an equal thickness at least 3/8-inch thick. To deep-fry the crab cakes, pour the oil to a depth of 2 inches into a deep, heavy saucepan and heat to 375° on a deep-frying thermometer. Working in batches, add the crab cakes and fry until golden brown and warm through. This should take 4 to 6 minutes, depending on how cold they are when they go in. Do not crowd the pan, and turn the cakes over if they float. Using tongs or a wire skimmer, transfer the cakes to paper towels to drain briefly and keep warm in a low oven while you fry the remaining crab cakes.

To panfry the crab cakes, use just enough oil to coat the surface on a nonstick skillet. Place over medium-high heat, and when hot, add the crab cakes, again being careful not to crowd the pan. Cook for about 7 minutes, until golden brown and crisp on one side. Turn the crab cakes over and cook on the second side for about 5 minutes until browned. Place on a platter in a low oven while you cook the remaining crab cakes.

To serve, divide the crab cakes among serving plates and top each with a small dollop of the rémoulade. Garnish with lemon wedges and chervil sprigs and serve at once.

Table of Contents

	Way Too Many Wines
	Introduction
	Appetizers
	Whole Roasted Garlic with Croutons	5
	Curry Chicken Skewers with Eggplant Relish and Tomato Chutney Vinaigrette	6
	Grilled Figs with Pancetta, Balsamic Vinaigrette, and Walnuts	7
	Crab Cakes with Red Beet and Horseradish Remoulade	9
	Cornmeal Pancakes with Caviar and Creme Fraiche	11
	Artichokes with James Beard's Beer Batter and Tarragon Aioli	12
	Stuffed Squash Blossoms with Cherry Tomato Salsa	14
	Goat Cheese From the Very Beginning	16
	Smoked Trout with Warm Sweet Potato Salad and Horseradish Cream	18
	Morel Mushroom and Goat Cheese Toasts	23
	Morel Mushroom and Green Corn Tamales	24
	Grilled Quail with Sesame Dressing and Papaya-Lime Relish	26
	Smoked Salmon, Pasilla Corncakes, and Creme Fraiche	28
	Coconut Curried Mussels	29
	Grilled Pasilla Chiles with Tamale Stuffing and Salsa Ranchera	30
	Crispy Calamari with Curried Slaw	31
	Seared Ahi Tuna on Sesame Crackers with Wasabi Cream	35
	Steamed Manila Clams or Mussels	37
	Mustards' BBQ Smoked Chicken Wings	38
	Chinese-Style Chicken Wings	39
	Duck Carnitas Tostadas with Ancho Chile Salsa and Tomatillo Salsa	40
	Soups
	Asparagus Soup with Arugula and Creme Fraiche	44
	Hot-and-Sour Mushroom Soup	45
	Red Tomato Gazpacho	46
	Grape and Almond Gazpacho	47
	Pear and Rutabaga Soup	48
	Tomato, Basil, and Tortilla Soup	49
	French Country-Style Vegetable Soup with Pistou	50
	Roasted Squash Soup	51
	Golden Gazpacho	52
	Yucatan-Style Chicken and Vegetable Soup	54
	White Vegetable Soup	55
	Cauliflower Soup with Truffles	58
	Curried Cauliflower Noodle Soup	60
	Spiced Lentil-Vegetable Soup	61
	Salads
	Mixed Greens with Those Nuts and Blue Cheese	64
	Arugula and Maytag Blue Cheese Salad with Maple-Sherry Vinaigrette	65
	Sean's Butter Lettuce Salad with Maytag Blue Cheese Dressing	66
	Warm Spinach and Frisee Salad	67
	Thai Lamb and Ginger Salad with Curry Vinaigrette	69
	Blood Orange and Chioggia Beet Salad	71
	Haricots Verts, New Potato, and Torpedo Onion Salad	72
	Heirloom Tomato Salad	73
	Grilled Potato Salad with Goat Cheese, Fried Garlic, and White Truffle Vinaigrette	76
	Grilled Salmon Salad	77
	Chinese Chicken Salad with Sesame Noodles and Rice Vinegar Cucumbers	79
	Beet and Goat Cheese Salad with Balsamic Vinaigrette	81
	From the Smoker & Grill
	Japanese-Inspired Beef Filet "Rolls"	86
	Steak and Potatoes "Truck Stop Deluxe"	87
	Veal Chops with Roasted Red Bell Pepper and Black Olive Relish	89
	Spicy Mustard and Garlic Poussin with Black Beans and Tomatillo-Avocado Salsa	90
	Grilled Halibut with Tomato Vinaigrette	91
	Grilled Beef Tenderloin con Tres Salsas	92
	Hanger Steak with Watercress Sauce	94
	Double Lamb Chops with Tapenade and Polenta	96
	Achiote-Marinated Chicken Breasts with Black Beans and Mango Salsa	97
	Mongolian Pork Chops	99
	Grilled Salmon with Red Beet and Orange Relish and Coarse-Grain Mustard Beurre Blanc	100
	Columbia River Sturgeon with Brussels Sprouts and Thyme and Parsley Beurre Blanc	101
	Grilled Tuna with Moroccan Pepper Salad and Grilled Potatoes	104
	Chilean Sea Bass with Sake-Braised Shiitakes and Grilled Asparagus	105
	Tea Smoked Duck with 100-Almond Sauce and Ginger Pickled Mango	107
	Thai Garlic Crab	109
	Honey-Glazed Spiced Duck with Wild Rice and Tomatoes in Ginger Vinaigrette	110
	Half-Slab BBQ Baby Back Ribs with Crispy Yams and Coleslaw	112
	Grilled Rabbit "Coq au Vin" with Winter Vegetables	114
	Grilled Squab with Dijon Mustard Sauce and Spicy Herb Salad	118
	Out o' the Pan
	Butternut Squash and Goat Cheese Risotto	123
	Cauliflower and Sweet Pea Penne	124
	Linguine with Morel Mushrooms, Garlic, and Sage	125
	Lemon-Garlic Chicken	129
	Braised Duck Legs	131
	Louise's Bouillabaisse with Rouille	132
	Sean's Salmon Roulade with Kalamata Olive, Orange, and Celery Relish	137
	Mixed Wild Mushroom Risotto with Grilled Chanterelles	139
	Sweet Potato and Leek Ravioli with Morel Mushrooms and Brown Butter Sauce	140
	Liver Diablo with Applewood-Smoked Bacon and Polenta	144
	Sandwiches
	Grilled Eggplant and Zucchini Sandwiches with Muffaletta Mix	149
	Wild Mushroom "Burgers" with Apple-Jicama Slaw	151
	Soft-Shell Crab Club Sandwiches	153
	Ahi Tuna Sandwiches	154
	Ahi Tuna and Shiitake Mini Burgers	156
	Smoked Turkey, Bacon, and Grilled Apple Sandwiches with Guacamole	160
	Smoked Beef Tri-Tip Sandwiches with Horseradish Cream and Watercress	161
	Slow-Smoked BBQ Pork Sandwiches with Ooo-Eee! Sauce	162
	Herb-Cured Chicken Breast Sandwiches with Eggplant Relish and Romesco Sauce	164
	Smoked Ham and Jarlsberg Cheese Sandwiches with Basil Mayonnaise and Tomato and Apricot Chutney	165
	Sides
	Sweet-and-Sour Coleslaw	168
	Carrots with Onion and Cumin	168
	Erasto's Coleslaw	169
	Braised Red Cabbage	169
	Sauteed Greens	170
	Baby Zucchinis with Garden Herbs	171
	Summer Succotash	172
	Fava Bean Succotash	174
	Crispy Yams	174
	Winter Squash Gratin	175
	Grilled Yams and Yukon Gold Potatoes with Harissa	176
	Mustards' Mashed Potatoes	178
	Celery Root Mashers	179
	Grilled Potatoes with Rosemary and Garlic	180
	Mashed Potato Pancakes with Jarlsberg Cheese	181
	Cumin Potato Salad	182
	Erasto's Chile and Orange Black Beans	183
	Crispy Black Bean-Rice Cakes	184
	Polenta	185
	Stilton Polenta	186
	Sharp Cheddar Polenta Cakes	187
	Steamed Basmati Rice	189
	Roasted Potatoes	189
	Wild Rice	191
	Condiments
	Roasted Garlic Aioli	194
	Basil Pesto	194
	House-Made Ketchup	195
	Chinese-Style Mustard Sauce	196
	Lime Creme Fraiche	196
	Salsa Ranchera	197
	Turmeric Pickles	200
	Caramelized Onions	200
	Aioli	201
	Avocado and Pumpkin Seed Salsa	202
	Mango Salsa	203
	Black Olive Relish	203
	Tomato Chutney	204
	Mint-Tarragon Pesto	204
	Tomato and Apricot Chutney	205
	Smoked Tomatoes	205
	Onion Jam	206
	Ginger Butter	206
	Eggplant Relish	207
	Thyme and Parsley Beurre Blanc	208
	Erasto's Oaxacan Mole	209
	Oddities
	Those Nuts	212
	Croutons	212
	Curry Paste	213
	House-Made BBQ Spice	213
	Mustards' Secret Coating	214
	Madeira-Herb Marinade	214
	Fresh Pasta	215
	Vegetable Stock	215
	Light Chicken Stock	218
	Veal Stock	219
	Corn Stock	220
	Mushroom Stock	220
	Fish Stock	221
	Desserts
	Cindy's Tapioca Pudding with Bourbon Cream	228
	Vanilla Bean Creme Caramel	229
	Chocolate-Anise Pots de creme	230
	Caramel Apple Bread Pudding	231
	Lemon-Lime Meringue Pie	234
	Apple Pie with Cheddar Cheese Crust	236
	Bing Cherry and Almond Tart	237
	Conconut Dream Pie with Gooey Chocolate-Coconut Sauce	238
	Chocolate-Hazelnut Truffle Tart	240
	Double Berry Sorbet with Chocolate O's	242
	Tangerine Sorbet with Blondies	243
	Pear Sorbet with Cornmeal Sugar Cookies	244
	Milk Chocolate Malted Ice Cream	245
	Mint Julep Ice Cream	246
	Caramel Ice Cream	247
	Strawberry-Rhubarb Cobbler with Black Pepper Biscuits	248
	Red Raspberry, White Peach, and Blueberry Cobbler with Cornmeal Brown Butter Biscuits	252
	Cinnamon-Oatmeal Strawberry Shortcakes	253
	Chocolate Pecan Jack Daniel's Cake with Jack Daniel's Chocolate Sauce	254
	Blueberry Cornmeal Upside-Down Cake	256
	Brown Sugar Angel Cake with Whiskey Creme Anglaise	257
	Peach Melba Cake	258
	Coco-Nutty Cake	260
	Glossary	262
	Sources	269
	CP's Book List	269
	Index	270

Editorial Reviews

"As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun." —Gourmet

"Take home some hearty American fare." —The San Jose Mercury News

"Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination." —Omaha World Herald

"The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants." —New Orleans Times Picayune

"The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality." —San Francisco Chronicle

"Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy." —Charleston Post & Courier

"A feast for the eyes with no muss and fuss." —The Los Angeles Daily News

"The book is as honest as the chef" and the "dreamy desserts . . . are the epitome of comfort." —Santa Rosa Press Democrat

"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty—and helpful—notes." —Minneapolis Star Tribune

"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different." —American Way

From the Publisher

The Barnes & Noble Review
"Sorry, Everything Is Delicious": So reads the sign at Mustards Grill, the culinary mecca in Napa, California. For 18-plus years, Mustards has been serving up BBQ sandwiches, goat cheese mashed potatoes, and lemon-lime meringue pie in an atmosphere some describe as "truck stop deluxe" -- which would only be accurate if the truck stop had a great wine list and topped its steaks with a red-wine butter sauce.

Cindy Pawlcyn is the spirit behind Mustards, and her personality and humor run rampant through this beautifully designed book that is graced with many color photographs. This collection of 150 recipes from Mustards' most-wanted offerings consists not of not fancy dishes but ones you can make at home.

As you'd hope, there's a great chapter on grilled and smoked foods, and an outstanding one on sandwiches, including Pork Sandwiches with Ooo-Eee! Sauce and the one Pawlcyn's husband allegedly married her for (Smoked Ham and Jarlsberg Cheese Sandwiches with Basil Mayonnaise and Tomato and Apricot Chutney). From Appetizers (Chinese-Style Chicken Wings, Duck Carnitas Tostadas) all the way to Desserts (Coconut Dream Pie with Gooey Chocolate Coconut Sauce), fans of the restaurant can now bring a little Mustards home. (Ginger Curwen)

bn.com

Chef Pawlcyn (Fog City Diner Cookbook) reveals the secrets behind the cuisine of wine country restaurant Mustards Grill in this latest cookbook. A Napa Valley institution, Mustards is noted for its fabulous California food and innovative wine list. The cookbook echoes this theme. Starting with the tasty Morel Mushroom and Goat Cheese Toasts through the grilled Halibut with Tomato Vinaigrette and ending with the easy Cinnamon-Oatmeal Strawberry Shortcakes, the dishes have a light, simple touch. But simple is not the same thing as easy. Many recipes, like the Wild Mushroom Burgers with Apple-Jicama Slaw, rely on previously prepared ingredients found elsewhere in the book. The food ranges from appetizers and soups through main courses to desserts, and also includes chapters on sandwiches, sides and condiments. Pawlcyn often uses smokers and grills, and devotes a separate chapter to recipes involving those methods. Many recipes in other chapters also require smoking or grilling, like the Smoked Trout with Warm Sweet Potato Salad and Horseradish Cream and the Ahi Tuna Sandwiches. The dishes even something as simple as the Roasted Potatoes, prepared with garlic and thyme are uniformly fresh and innovative. Alongside each of the recipes are enjoyable descriptions, hints, tips and anecdotes that enhance readers' know-how. However, the often lengthy lists of ingredients may put off the beginner, gearing this book toward more experienced cooks. (Dec.) Copyright 2001 Cahners Business Information.

Publishers Weekly