Mustards Grill Napa Valley cookbook /
Pawlcyn, Cindy,
Mustards Grill Napa Valley cookbook / Cindy Pawlcyn with Brigid Callinan. - 276 pages : colour illustrations ; 26 cm
Includes bibliographical references (page 269) and index.
Way Too Many Wines -- Introduction -- Appetizers -- Whole Roasted Garlic with Croutons -- Curry Chicken Skewers with Eggplant Relish and Tomato Chutney Vinaigrette -- Grilled Figs with Pancetta, Balsamic Vinaigrette, and Walnuts -- Crab Cakes with Red Beet and Horseradish Remoulade -- Cornmeal Pancakes with Caviar and Creme Fraiche -- Artichokes with James Beard's Beer Batter and Tarragon Aioli -- Stuffed Squash Blossoms with Cherry Tomato Salsa -- Goat Cheese From the Very Beginning -- Smoked Trout with Warm Sweet Potato Salad and Horseradish Cream -- Morel Mushroom and Goat Cheese Toasts -- Morel Mushroom and Green Corn Tamales -- Grilled Quail with Sesame Dressing and Papaya-Lime Relish -- Smoked Salmon, Pasilla Corncakes, and Creme Fraiche -- Coconut Curried Mussels -- Grilled Pasilla Chiles with Tamale Stuffing and Salsa Ranchera -- Crispy Calamari with Curried Slaw -- Seared Ahi Tuna on Sesame Crackers with Wasabi Cream -- Steamed Manila Clams or Mussels -- Mustards' BBQ Smoked Chicken Wings -- Chinese-Style Chicken Wings -- Duck Carnitas Tostadas with Ancho Chile Salsa and Tomatillo Salsa -- Soups -- Asparagus Soup with Arugula and Creme Fraiche -- Hot-and-Sour Mushroom Soup -- Red Tomato Gazpacho -- Grape and Almond Gazpacho -- Pear and Rutabaga Soup -- Tomato, Basil, and Tortilla Soup -- French Country-Style Vegetable Soup with Pistou -- Roasted Squash Soup -- Golden Gazpacho -- Yucatan-Style Chicken and Vegetable Soup -- White Vegetable Soup -- Cauliflower Soup with Truffles -- Curried Cauliflower Noodle Soup -- Spiced Lentil-Vegetable Soup -- Salads -- Mixed Greens with Those Nuts and Blue Cheese -- Arugula and Maytag Blue Cheese Salad with Maple-Sherry Vinaigrette -- Sean's Butter Lettuce Salad with Maytag Blue Cheese Dressing -- Warm Spinach and Frisee Salad -- Thai Lamb and Ginger Salad with Curry Vinaigrette -- Blood Orange and Chioggia Beet Salad -- Haricots Verts, New Potato, and Torpedo Onion Salad -- Heirloom Tomato Salad -- Grilled Potato Salad with Goat Cheese, Fried Garlic, and White Truffle Vinaigrette -- Grilled Salmon Salad -- Chinese Chicken Salad with Sesame Noodles and Rice Vinegar Cucumbers -- Beet and Goat Cheese Salad with Balsamic Vinaigrette -- From the Smoker & Grill -- Japanese-Inspired Beef Filet "Rolls" -- Steak and Potatoes "Truck Stop Deluxe" -- Veal Chops with Roasted Red Bell Pepper and Black Olive Relish -- Spicy Mustard and Garlic Poussin with Black Beans and Tomatillo-Avocado Salsa -- Grilled Halibut with Tomato Vinaigrette -- Grilled Beef Tenderloin con Tres Salsas -- Hanger Steak with Watercress Sauce -- Double Lamb Chops with Tapenade and Polenta -- Achiote-Marinated Chicken Breasts with Black Beans and Mango Salsa -- Mongolian Pork Chops -- Grilled Salmon with Red Beet and Orange Relish and Coarse-Grain Mustard Beurre Blanc -- Columbia River Sturgeon with Brussels Sprouts and Thyme and Parsley Beurre Blanc -- Grilled Tuna with Moroccan Pepper Salad and Grilled Potatoes -- Chilean Sea Bass with Sake-Braised Shiitakes and Grilled Asparagus -- Tea Smoked Duck with 100-Almond Sauce and Ginger Pickled Mango -- Thai Garlic Crab -- Honey-Glazed Spiced Duck with Wild Rice and Tomatoes in Ginger Vinaigrette -- Half-Slab BBQ Baby Back Ribs with Crispy Yams and Coleslaw -- Grilled Rabbit "Coq au Vin" with Winter Vegetables -- Grilled Squab with Dijon Mustard Sauce and Spicy Herb Salad -- Out o' the Pan -- Butternut Squash and Goat Cheese Risotto -- Cauliflower and Sweet Pea Penne -- Linguine with Morel Mushrooms, Garlic, and Sage -- Lemon-Garlic Chicken -- Braised Duck Legs -- Louise's Bouillabaisse with Rouille -- Sean's Salmon Roulade with Kalamata Olive, Orange, and Celery Relish -- Mixed Wild Mushroom Risotto with Grilled Chanterelles -- Sweet Potato and Leek Ravioli with Morel Mushrooms and Brown Butter Sauce -- Liver Diablo with Applewood-Smoked Bacon and Polenta -- Sandwiches -- Grilled Eggplant and Zucchini Sandwiches with Muffaletta Mix -- Wild Mushroom "Burgers" with Apple-Jicama Slaw -- Soft-Shell Crab Club Sandwiches -- Ahi Tuna Sandwiches -- Ahi Tuna and Shiitake Mini Burgers -- Smoked Turkey, Bacon, and Grilled Apple Sandwiches with Guacamole -- Smoked Beef Tri-Tip Sandwiches with Horseradish Cream and Watercress -- Slow-Smoked BBQ Pork Sandwiches with Ooo-Eee! Sauce -- Herb-Cured Chicken Breast Sandwiches with Eggplant Relish and Romesco Sauce -- Smoked Ham and Jarlsberg Cheese Sandwiches with Basil Mayonnaise and Tomato and Apricot Chutney -- Sides -- Sweet-and-Sour Coleslaw -- Carrots with Onion and Cumin -- Erasto's Coleslaw -- Braised Red Cabbage -- Sauteed Greens -- Baby Zucchinis with Garden Herbs -- Summer Succotash -- Fava Bean Succotash -- Crispy Yams -- Winter Squash Gratin -- Grilled Yams and Yukon Gold Potatoes with Harissa -- Mustards' Mashed Potatoes -- Celery Root Mashers -- Grilled Potatoes with Rosemary and Garlic -- Mashed Potato Pancakes with Jarlsberg Cheese -- Cumin Potato Salad -- Erasto's Chile and Orange Black Beans -- Crispy Black Bean-Rice Cakes -- Polenta -- Stilton Polenta -- Sharp Cheddar Polenta Cakes -- Steamed Basmati Rice -- Roasted Potatoes -- Wild Rice -- Condiments -- Roasted Garlic Aioli -- Basil Pesto -- House-Made Ketchup -- Chinese-Style Mustard Sauce -- Lime Creme Fraiche -- Salsa Ranchera -- Turmeric Pickles -- Caramelized Onions -- Aioli -- Avocado and Pumpkin Seed Salsa -- Mango Salsa -- Black Olive Relish -- Tomato Chutney -- Mint-Tarragon Pesto -- Tomato and Apricot Chutney -- Smoked Tomatoes -- Onion Jam -- Ginger Butter -- Eggplant Relish -- Thyme and Parsley Beurre Blanc -- Erasto's Oaxacan Mole -- Oddities -- Those Nuts -- Croutons -- Curry Paste -- House-Made BBQ Spice -- Mustards' Secret Coating -- Madeira-Herb Marinade -- Fresh Pasta -- Vegetable Stock -- Light Chicken Stock -- Veal Stock -- Corn Stock -- Mushroom Stock -- Fish Stock -- Desserts -- Cindy's Tapioca Pudding with Bourbon Cream -- Vanilla Bean Creme Caramel -- Chocolate-Anise Pots de creme -- Caramel Apple Bread Pudding -- Lemon-Lime Meringue Pie -- Apple Pie with Cheddar Cheese Crust -- Bing Cherry and Almond Tart -- Conconut Dream Pie with Gooey Chocolate-Coconut Sauce -- Chocolate-Hazelnut Truffle Tart -- Double Berry Sorbet with Chocolate O's -- Tangerine Sorbet with Blondies -- Pear Sorbet with Cornmeal Sugar Cookies -- Milk Chocolate Malted Ice Cream -- Mint Julep Ice Cream -- Caramel Ice Cream -- Strawberry-Rhubarb Cobbler with Black Pepper Biscuits -- Red Raspberry, White Peach, and Blueberry Cobbler with Cornmeal Brown Butter Biscuits -- Cinnamon-Oatmeal Strawberry Shortcakes -- Chocolate Pecan Jack Daniel's Cake with Jack Daniel's Chocolate Sauce -- Blueberry Cornmeal Upside-Down Cake -- Brown Sugar Angel Cake with Whiskey Creme Anglaise -- Peach Melba Cake -- Coco-Nutty Cake -- Glossary -- Sources -- CP's Book List -- Index.
1580080456 9781580080453
2001000927
Mustards Grill
Cooking, American--California style
TX715.2.C34 / P38 2001
641.59794
Mustards Grill Napa Valley cookbook / Cindy Pawlcyn with Brigid Callinan. - 276 pages : colour illustrations ; 26 cm
Includes bibliographical references (page 269) and index.
Way Too Many Wines -- Introduction -- Appetizers -- Whole Roasted Garlic with Croutons -- Curry Chicken Skewers with Eggplant Relish and Tomato Chutney Vinaigrette -- Grilled Figs with Pancetta, Balsamic Vinaigrette, and Walnuts -- Crab Cakes with Red Beet and Horseradish Remoulade -- Cornmeal Pancakes with Caviar and Creme Fraiche -- Artichokes with James Beard's Beer Batter and Tarragon Aioli -- Stuffed Squash Blossoms with Cherry Tomato Salsa -- Goat Cheese From the Very Beginning -- Smoked Trout with Warm Sweet Potato Salad and Horseradish Cream -- Morel Mushroom and Goat Cheese Toasts -- Morel Mushroom and Green Corn Tamales -- Grilled Quail with Sesame Dressing and Papaya-Lime Relish -- Smoked Salmon, Pasilla Corncakes, and Creme Fraiche -- Coconut Curried Mussels -- Grilled Pasilla Chiles with Tamale Stuffing and Salsa Ranchera -- Crispy Calamari with Curried Slaw -- Seared Ahi Tuna on Sesame Crackers with Wasabi Cream -- Steamed Manila Clams or Mussels -- Mustards' BBQ Smoked Chicken Wings -- Chinese-Style Chicken Wings -- Duck Carnitas Tostadas with Ancho Chile Salsa and Tomatillo Salsa -- Soups -- Asparagus Soup with Arugula and Creme Fraiche -- Hot-and-Sour Mushroom Soup -- Red Tomato Gazpacho -- Grape and Almond Gazpacho -- Pear and Rutabaga Soup -- Tomato, Basil, and Tortilla Soup -- French Country-Style Vegetable Soup with Pistou -- Roasted Squash Soup -- Golden Gazpacho -- Yucatan-Style Chicken and Vegetable Soup -- White Vegetable Soup -- Cauliflower Soup with Truffles -- Curried Cauliflower Noodle Soup -- Spiced Lentil-Vegetable Soup -- Salads -- Mixed Greens with Those Nuts and Blue Cheese -- Arugula and Maytag Blue Cheese Salad with Maple-Sherry Vinaigrette -- Sean's Butter Lettuce Salad with Maytag Blue Cheese Dressing -- Warm Spinach and Frisee Salad -- Thai Lamb and Ginger Salad with Curry Vinaigrette -- Blood Orange and Chioggia Beet Salad -- Haricots Verts, New Potato, and Torpedo Onion Salad -- Heirloom Tomato Salad -- Grilled Potato Salad with Goat Cheese, Fried Garlic, and White Truffle Vinaigrette -- Grilled Salmon Salad -- Chinese Chicken Salad with Sesame Noodles and Rice Vinegar Cucumbers -- Beet and Goat Cheese Salad with Balsamic Vinaigrette -- From the Smoker & Grill -- Japanese-Inspired Beef Filet "Rolls" -- Steak and Potatoes "Truck Stop Deluxe" -- Veal Chops with Roasted Red Bell Pepper and Black Olive Relish -- Spicy Mustard and Garlic Poussin with Black Beans and Tomatillo-Avocado Salsa -- Grilled Halibut with Tomato Vinaigrette -- Grilled Beef Tenderloin con Tres Salsas -- Hanger Steak with Watercress Sauce -- Double Lamb Chops with Tapenade and Polenta -- Achiote-Marinated Chicken Breasts with Black Beans and Mango Salsa -- Mongolian Pork Chops -- Grilled Salmon with Red Beet and Orange Relish and Coarse-Grain Mustard Beurre Blanc -- Columbia River Sturgeon with Brussels Sprouts and Thyme and Parsley Beurre Blanc -- Grilled Tuna with Moroccan Pepper Salad and Grilled Potatoes -- Chilean Sea Bass with Sake-Braised Shiitakes and Grilled Asparagus -- Tea Smoked Duck with 100-Almond Sauce and Ginger Pickled Mango -- Thai Garlic Crab -- Honey-Glazed Spiced Duck with Wild Rice and Tomatoes in Ginger Vinaigrette -- Half-Slab BBQ Baby Back Ribs with Crispy Yams and Coleslaw -- Grilled Rabbit "Coq au Vin" with Winter Vegetables -- Grilled Squab with Dijon Mustard Sauce and Spicy Herb Salad -- Out o' the Pan -- Butternut Squash and Goat Cheese Risotto -- Cauliflower and Sweet Pea Penne -- Linguine with Morel Mushrooms, Garlic, and Sage -- Lemon-Garlic Chicken -- Braised Duck Legs -- Louise's Bouillabaisse with Rouille -- Sean's Salmon Roulade with Kalamata Olive, Orange, and Celery Relish -- Mixed Wild Mushroom Risotto with Grilled Chanterelles -- Sweet Potato and Leek Ravioli with Morel Mushrooms and Brown Butter Sauce -- Liver Diablo with Applewood-Smoked Bacon and Polenta -- Sandwiches -- Grilled Eggplant and Zucchini Sandwiches with Muffaletta Mix -- Wild Mushroom "Burgers" with Apple-Jicama Slaw -- Soft-Shell Crab Club Sandwiches -- Ahi Tuna Sandwiches -- Ahi Tuna and Shiitake Mini Burgers -- Smoked Turkey, Bacon, and Grilled Apple Sandwiches with Guacamole -- Smoked Beef Tri-Tip Sandwiches with Horseradish Cream and Watercress -- Slow-Smoked BBQ Pork Sandwiches with Ooo-Eee! Sauce -- Herb-Cured Chicken Breast Sandwiches with Eggplant Relish and Romesco Sauce -- Smoked Ham and Jarlsberg Cheese Sandwiches with Basil Mayonnaise and Tomato and Apricot Chutney -- Sides -- Sweet-and-Sour Coleslaw -- Carrots with Onion and Cumin -- Erasto's Coleslaw -- Braised Red Cabbage -- Sauteed Greens -- Baby Zucchinis with Garden Herbs -- Summer Succotash -- Fava Bean Succotash -- Crispy Yams -- Winter Squash Gratin -- Grilled Yams and Yukon Gold Potatoes with Harissa -- Mustards' Mashed Potatoes -- Celery Root Mashers -- Grilled Potatoes with Rosemary and Garlic -- Mashed Potato Pancakes with Jarlsberg Cheese -- Cumin Potato Salad -- Erasto's Chile and Orange Black Beans -- Crispy Black Bean-Rice Cakes -- Polenta -- Stilton Polenta -- Sharp Cheddar Polenta Cakes -- Steamed Basmati Rice -- Roasted Potatoes -- Wild Rice -- Condiments -- Roasted Garlic Aioli -- Basil Pesto -- House-Made Ketchup -- Chinese-Style Mustard Sauce -- Lime Creme Fraiche -- Salsa Ranchera -- Turmeric Pickles -- Caramelized Onions -- Aioli -- Avocado and Pumpkin Seed Salsa -- Mango Salsa -- Black Olive Relish -- Tomato Chutney -- Mint-Tarragon Pesto -- Tomato and Apricot Chutney -- Smoked Tomatoes -- Onion Jam -- Ginger Butter -- Eggplant Relish -- Thyme and Parsley Beurre Blanc -- Erasto's Oaxacan Mole -- Oddities -- Those Nuts -- Croutons -- Curry Paste -- House-Made BBQ Spice -- Mustards' Secret Coating -- Madeira-Herb Marinade -- Fresh Pasta -- Vegetable Stock -- Light Chicken Stock -- Veal Stock -- Corn Stock -- Mushroom Stock -- Fish Stock -- Desserts -- Cindy's Tapioca Pudding with Bourbon Cream -- Vanilla Bean Creme Caramel -- Chocolate-Anise Pots de creme -- Caramel Apple Bread Pudding -- Lemon-Lime Meringue Pie -- Apple Pie with Cheddar Cheese Crust -- Bing Cherry and Almond Tart -- Conconut Dream Pie with Gooey Chocolate-Coconut Sauce -- Chocolate-Hazelnut Truffle Tart -- Double Berry Sorbet with Chocolate O's -- Tangerine Sorbet with Blondies -- Pear Sorbet with Cornmeal Sugar Cookies -- Milk Chocolate Malted Ice Cream -- Mint Julep Ice Cream -- Caramel Ice Cream -- Strawberry-Rhubarb Cobbler with Black Pepper Biscuits -- Red Raspberry, White Peach, and Blueberry Cobbler with Cornmeal Brown Butter Biscuits -- Cinnamon-Oatmeal Strawberry Shortcakes -- Chocolate Pecan Jack Daniel's Cake with Jack Daniel's Chocolate Sauce -- Blueberry Cornmeal Upside-Down Cake -- Brown Sugar Angel Cake with Whiskey Creme Anglaise -- Peach Melba Cake -- Coco-Nutty Cake -- Glossary -- Sources -- CP's Book List -- Index.
1580080456 9781580080453
2001000927
Mustards Grill
Cooking, American--California style
TX715.2.C34 / P38 2001
641.59794