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The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice. With 200 recipes and firsthand reports from around the state, Miami Spice captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around…mehr
The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice. With 200 recipes and firsthand reports from around the state, Miami Spice captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country). Main selection of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award.
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Autorenporträt
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.
Inhaltsangabe
INTRODUCTION: HOT! HOT! HOT! THIRST QUENCHERS Great drinks to beat the heat. Cool off with Mango Nectar, Rum Runners, and South Beach Sangria. Learn how to drink coffee like a Cuban. STARTERS, SNACKS, AND FRITTERS From Yuca Fingers to Gator Bites, Miami snacks make for festive feasting. Tamales and Empanadas reflect Florida's Hispanic heritage, while Conch fritters and Cod Puffs say "try me" in any language. SUNSHINE SOUPS Cooling soups for summer-time sipping include Smoked Gazpacho, Mangospacho, and Alligator Pear Soup. Soups like Bahamian Conch Chowder and Cedar Key Crab Bisque are great all year long. SALAD DAYS Spice up your salad repertory with Black Bean Salad with Mango and Shrimp; Spinach, Blood Orange, and Macadamia Nut Salad; and Watermelon Salad with Kumquat Vinaigrette. Tips include an easy way to cut up a mango and how to peel fresh hearts of palm. BREADS, SPREADS, AND SANDWICHES A baker's dozen of tropical breads, from Bonaito Rolls to Pecan Corn Bread. Start your day with Floridian French Toast and Tangerine Butter, and end it with a Media Noche (Cuban "midnight" sandwich). MOJOS, SAUCES, AND SALSAS Sunshine Aioli, Banana-Molasses Ketchup, and Mango Mint Salsa are just a few of the tropical ways to spice up your meal. Here's a lively collection of Hispanic condiments, including Chimichurri and Mojo. A FISHERMAN'S PARADISE Tangerine Tuna, Shark en Escabeche, and Macadamia-Crusted Pompano make a great catch from Florida's waters. A gazetter of tropical fish, from amberjack to wahoo. FROM CONCH TO STONE CRABS Conch, stone crabs, and spiny lobster are a briny triumverate that delight seafood buffs from Key West to Tallahassee. Shrimp and smokies, Curry Fried Frog Lets BIRDS OF PARADISE Feast on Florida fowl: Miami Wings, Bajan Roast Game Hens, Florida Quail with Shiitake Gravy, and Cuban Thanksgiving Turkey. Along the way, tour Little Haiti, meet a great Cuban cook, and master the art of peeling lychees. THE MEAT OF THE MATTER Grill fever grips the Sunshine State, where Rum-Soaked Veal Chops with Pineapple Salsa, Nicaraguan Churrasco, and Jamaican Jerk Rack of Lamb vie for attention at backyard barbecues. Ropa Vieja ("old clothes") and Vaca Frita ("Fried Cow") are but two of the colorfully named meat dishes that make Florida a meat-lover's haven. ON THE SIDE: AN EXOTIC ARRAY Round out an exotic Floridian main course with Haitian Pickled Slaw, Grilled Corn and Roasted Garlic Flans, Stuffed Chayote, Boniato Bratin, Gallo Pinto, Moros y Cristianos, Plantain Mash, and Coconut Rice. Read up on bean cuisine and take a tour down Miami's Calle Ocho. HAPPY ENDINGS Key Lime Pie, Guava Cheesecake, Coconut Souffle, and Chocolate Banana Sin Cake are but a few of the Sunshine State Sweets that bring a tropical meal to a close. Tips on how to peel a pineapple, open a coconut, and tell a monstera deliciosa from a mamey. BASIC RECIPES Simmering chicken and fish stocks, Coconut Milk, Orange Syrup-everything you need to know to cook Florida-style. Also, how to peel and seed a tomato and extract Annatto Oil. Plus a glossary of Floridian menu terms. INDEX
INTRODUCTION: HOT! HOT! HOT! THIRST QUENCHERS Great drinks to beat the heat. Cool off with Mango Nectar, Rum Runners, and South Beach Sangria. Learn how to drink coffee like a Cuban. STARTERS, SNACKS, AND FRITTERS From Yuca Fingers to Gator Bites, Miami snacks make for festive feasting. Tamales and Empanadas reflect Florida's Hispanic heritage, while Conch fritters and Cod Puffs say "try me" in any language. SUNSHINE SOUPS Cooling soups for summer-time sipping include Smoked Gazpacho, Mangospacho, and Alligator Pear Soup. Soups like Bahamian Conch Chowder and Cedar Key Crab Bisque are great all year long. SALAD DAYS Spice up your salad repertory with Black Bean Salad with Mango and Shrimp; Spinach, Blood Orange, and Macadamia Nut Salad; and Watermelon Salad with Kumquat Vinaigrette. Tips include an easy way to cut up a mango and how to peel fresh hearts of palm. BREADS, SPREADS, AND SANDWICHES A baker's dozen of tropical breads, from Bonaito Rolls to Pecan Corn Bread. Start your day with Floridian French Toast and Tangerine Butter, and end it with a Media Noche (Cuban "midnight" sandwich). MOJOS, SAUCES, AND SALSAS Sunshine Aioli, Banana-Molasses Ketchup, and Mango Mint Salsa are just a few of the tropical ways to spice up your meal. Here's a lively collection of Hispanic condiments, including Chimichurri and Mojo. A FISHERMAN'S PARADISE Tangerine Tuna, Shark en Escabeche, and Macadamia-Crusted Pompano make a great catch from Florida's waters. A gazetter of tropical fish, from amberjack to wahoo. FROM CONCH TO STONE CRABS Conch, stone crabs, and spiny lobster are a briny triumverate that delight seafood buffs from Key West to Tallahassee. Shrimp and smokies, Curry Fried Frog Lets BIRDS OF PARADISE Feast on Florida fowl: Miami Wings, Bajan Roast Game Hens, Florida Quail with Shiitake Gravy, and Cuban Thanksgiving Turkey. Along the way, tour Little Haiti, meet a great Cuban cook, and master the art of peeling lychees. THE MEAT OF THE MATTER Grill fever grips the Sunshine State, where Rum-Soaked Veal Chops with Pineapple Salsa, Nicaraguan Churrasco, and Jamaican Jerk Rack of Lamb vie for attention at backyard barbecues. Ropa Vieja ("old clothes") and Vaca Frita ("Fried Cow") are but two of the colorfully named meat dishes that make Florida a meat-lover's haven. ON THE SIDE: AN EXOTIC ARRAY Round out an exotic Floridian main course with Haitian Pickled Slaw, Grilled Corn and Roasted Garlic Flans, Stuffed Chayote, Boniato Bratin, Gallo Pinto, Moros y Cristianos, Plantain Mash, and Coconut Rice. Read up on bean cuisine and take a tour down Miami's Calle Ocho. HAPPY ENDINGS Key Lime Pie, Guava Cheesecake, Coconut Souffle, and Chocolate Banana Sin Cake are but a few of the Sunshine State Sweets that bring a tropical meal to a close. Tips on how to peel a pineapple, open a coconut, and tell a monstera deliciosa from a mamey. BASIC RECIPES Simmering chicken and fish stocks, Coconut Milk, Orange Syrup-everything you need to know to cook Florida-style. Also, how to peel and seed a tomato and extract Annatto Oil. Plus a glossary of Floridian menu terms. INDEX
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