Commander's Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors

Overview

Dozens of dishes featuring wild game, fish, and fowl from one of america's favorite restaurants

With legendary talent, the freshest ingredients possible, and a tradition of fun, Commander's Palace proves that great restaurants only get better with time. A New Orleans institution since 1880, the critically acclaimed restaurant has been the winner of the James Beard Award for Most Outstanding Restaurant in America and has been ranked the top dining establishment in the city for ...

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Commander's Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors

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Overview

Dozens of dishes featuring wild game, fish, and fowl from one of america's favorite restaurants

With legendary talent, the freshest ingredients possible, and a tradition of fun, Commander's Palace proves that great restaurants only get better with time. A New Orleans institution since 1880, the critically acclaimed restaurant has been the winner of the James Beard Award for Most Outstanding Restaurant in America and has been ranked the top dining establishment in the city for seventeen consecutive years, officially making any visit to New Orleans incomplete without a savory meal in the beautiful Garden District landmark.

Nothing can stop the crew at Commander's Palace, and Commander's Wild Side, which features more than one hundred new recipes for fare straight from America's bayous, streams, mountains, and back­country, as well as dozens of stunning photographs, proves it.

With thrilling flavors for any palate, executive chef Tory McPhail has recipes for everything from Juniper Berry-Grilled Elk, Rabbit and Goat Cheese Turnovers, and Roasted Quail with Bourbon-Bacon Stuffing to Jamaican Conch Callaloo, Marinated Crab Salad, and Pecan Butter-Basted Flounder with Creole Mustard Cream.

Looking for something more traditional? Try the Lemon and Garlic Grilled Pork and the Roasted Turkey or any of the nongame substitutions—just in case the butcher is out of mountain lion.

Commander's Wild Side is guaranteed to have just the right dish to spice up your cooking repertoire.

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  • Commander's Wild Side
    Commander's Wild Side  

Editorial Reviews

Restaurant Hospitality
“Who better than the co-owner and executive chef of New Orleans’ legendary Commander’s Palace to show readers how to take fresh-from-nature provender and turn it into sophisticated restaurant fare? Many fine ideas in this one.”
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Product Details

  • ISBN-13: 9780061119897
  • Publisher: HarperCollins Publishers
  • Publication date: 10/14/2008
  • Pages: 256
  • Sales rank: 946,476
  • Product dimensions: 7.30 (w) x 9.10 (h) x 1.10 (d)

Meet the Author

Ti Adelaide Martin and Lally Brennan are first cousins and proprietors of Commander's Palace, Cafe Adelaide, and the Swizzle Stick Bar in the Loews New Orleans Hotel, with the outpost Brennan's of Houston run by Alex Brennan-Martin. Ti is also the author of Commander's Kitchen. The legendary Commander's Palace has won the James Beard Award for Most Outstanding Restaurant in America and was ranked #1 in New Orleans by Zagat seventeen times in a row.

Tory McPhail is currently the executive chef of Commander's Palace in New Orleans.

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Read an Excerpt

Commander's Wild Side
Bold Flavors for Fresh Ingredients from the Great Outdoors

Herb-Roasted Snapper with Brown Butter Vinaigrette

Serves 4

Plain old butter can't stand up to the nutty, fragrant flavor of browned butter. In this recipe we take browned butter and make a luscious, thick sauce that has the consistency of hollandaise. It goes great with grilled lobster, shrimp, and whatever else you normally put butter on. In our case, that would be everything!

Ingredients:

Brown Butter Vinaigrette
8 tablespoons (1 stick) unsalted butter
1 large egg
Juice of ½ lemon
Pinch of kosher salt
Pinch of ground white pepper
4 sprigs fresh thyme
4 sprigs fresh tarragon
4 sprigs fresh basil
4 sprigs fresh cilantro
Four 6-ounce snapper fillets
Kosher salt and freshly ground black pepper to taste
½ cup dry white wine
Juice of 2 lemons
1 tablespoon unsalted butter, at room temperature

Instructions:

Prepare the brown butter vinaigrette: In a small saucepan, melt the butter over medium-high heat, swirling it occasionally, until the butter is brown, 10 to 12 minutes. Pour the butter into a bowl and let it cool to almost room temperature.

In another small bowl, whisk together the egg, lemon juice, salt, pepper, and 2 tablespoons water. Gradually whisk the melted butter into the egg mixture and continue whisking until thickened and smooth. Set aside at room temperature. Preheat the oven to 400°F.

Scatter the herb sprigs on a rimmed baking dish. Season the snapper fillets on both sides withsalt and pepper, and arrange them on top of the herbs. Pour the wine and lemon juice over the fillets, and rub the tops evenly with the butter. Roast for 15 to 20 minutes, or until the fish is just cooked through. It should be moist, with the edges just starting to turn brown. Serve the fish drizzled with the brown butter vinaigrette, and place the herbs alongside.


Whole Grilled Snapper with Citrus, Herbs, and Chiles

Serves 4

This is get-your-hands-messy cooking. You work a big bowlful of lemons, herbs, and chiles with your hands to release their juices and oils. Then the mixture is poured over the fish and the whole thing, baking sheet and all, is placed on the grill and cooked. This is the best and easiest way we know to grill whole fish without losing some skin and pieces of fish to the fire gods.

A warning: use rubber gloves when handling chiles in this and any other recipe. Trust us on this one.

Ingredients:

Two 2½- to 3-pound snappers, scaled and cleaned
1 medium poblano pepper, julienned
1 lemon, cut into ¼-inch-thick slices
1 lime, cut into ¼-inch-thick slices
1 orange, cut into ¼-inch-thick slices
1 bunch fresh flat-leaf parsley, chopped
1 bunch fresh cilantro, chopped
3 jalapeño peppers, julienned
2 tablespoons grated fresh ginger
2 tablespoons kosher salt
4 garlic cloves, minced
1 tablespoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons light brown sugar
¼ cup olive oil

Instructions:

Prepare a medium-hot fire in a grill.

With a sharp knife, score the fish to the bone three times: once right behind the gills, once in the middle, and once toward the tail. Make three more scores along the other side of the fish.

Combine all the ingredients except the fish in a large bowl, and working with your hands, crush the chiles, citrus, and herbs to release their liquids and essential oils. Arrange half of this citrus mixture on a large rimmed baking sheet, and place the fish on top. Stuff more citrus mixture inside the fish and in the slits, and top the fish with the remaining mixture. Place the baking sheet directly on the grill, and cover the grill. Grill the fish for 40 to 50 minutes, or until cooked through.

Commander's Wild Side
Bold Flavors for Fresh Ingredients from the Great Outdoors
. Copyright © by Adelaide Martin. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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Sort by: Showing all of 4 Customer Reviews
  • Posted February 16, 2009

    More great food from the Brennan Clan.

    A beautiful well prepared how to for the bounty of Louisiana's land and waters.Creative preparations for your wild game. Sportsmen & women looking for additional ways to prepare the days bag will want this book.

    Was this review helpful? Yes  No   Report this review
  • Posted February 9, 2009

    Do yourself a favor this is a Great Cookbook

    I think this is a great cookbook! I have given at least 10 of them as gifts and have had positive feedback from everyone. It has renewed my love of cooking. I love it and would recommed it to anyone.

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  • Anonymous

    Posted July 8, 2008

    A reviewer

    This is a great cook book for your hunting or fishing camp. The seafood and wild game recipes will make and average cook appear to be a certified chef. The recipes work and anyone that can read will have a shot at stardom.I tried the roasted beet salad, which I would have never ordered in a restaurant,tasted nothing like I thought beets would taste. The salad was wonderful.In closing this cook book rates as one of the best Commander's Great Chef's Cook Books. I think Commander's Kitchen with Chef Jamie Shannon and Chef Tory's Commander's Wild Side are the best.

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  • Anonymous

    Posted December 24, 2008

    No text was provided for this review.

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