Overview

As anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of fabulous 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, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib...
See more details below
Mustards Grill Napa Valley Cookbook

Available on NOOK devices and apps  
  • NOOK Devices
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK Study

Want a NOOK? Explore Now

NOOK Book (eBook)
$19.99
BN.com price

Overview

As anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of fabulous 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, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith.

 

 

 

 

 

 Awards2002 James Beard Award WinnerReviews"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"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"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
Read More Show Less

Editorial Reviews

From Barnes & Noble
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)

Publishers Weekly
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.
Read More Show Less

Product Details

  • ISBN-13: 9781607744511
  • Publisher: Ten Speed Press
  • Publication date: 5/15/2012
  • Sold by: Random House
  • Format: eBook
  • Pages: 288
  • Sales rank: 914,202
  • File size: 24 MB
  • Note: This product may take a few minutes to download.

Meet the Author

LENNY RICE and BRIGID CALLINAN left the East Coast for Napa in 1996, Lenny to teach at Robert Mondavi Winery and Brigid to be pastry chef at Mustards Grill. In 2000, they formed the original culinary team at Copia. Lenny has since become head cheesemonger at Cowgirl Creamery/Tomales Bay Foods, and Brigid teaches cooking and baking at the U.S. Coast Guard Training Center. Both live in Petaluma, California.


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.
Read More Show Less

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.

Read More Show Less

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
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted June 5, 2005

    One of the Best Cookbooks I've owned

    I have used this many times since purchasing it. Went to the restaurant when in Napa also. Pork chops - wonderful! Potatoes - Fantastic! Ribs - Unquestionably, the very best I have ever made!!! Thanks for writing this cookbook! Please make a sequel!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 18, 2009

    No text was provided for this review.

Sort by: Showing all of 2 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)