"One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Food & Wine rising star chefs Greg Denton and Gabrielle Quiänonez Denton have earned rave reviews and legions of fans for the wonderfully creative, edgy, and surprisingly vegetarian-friendly wood-fired cooking at their acclaimed restaurant, Ox. Around the Fire translates their Argentine-by-way-of-Portland cooking into simple, flavorful, accessible recipes for the home cook. Grilling recipes…mehr
"One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Food & Wine rising star chefs Greg Denton and Gabrielle Quiänonez Denton have earned rave reviews and legions of fans for the wonderfully creative, edgy, and surprisingly vegetarian-friendly wood-fired cooking at their acclaimed restaurant, Ox. Around the Fire translates their Argentine-by-way-of-Portland cooking into simple, flavorful, accessible recipes for the home cook. Grilling recipes are adapted for Weber grills and conventional barbecues, and feature unexpected, unfamiliar cuts of meat such as lamb shoulder, halibut tails, and bone-in fish steaks. An extensive section on grilled vegetable preparations--such as Grilled Artichoke with Espelette Mayo--will take summer barbecues to the next level, and chapters on starters, sides, and desserts are designed to perfectly accompany the grilled main dishes. The food is influenced by Argentine traditions but also showcases fresh, seasonal produce, and recipes for salads, ceviches, cocktails, and other grill accompaniments make this much more than a meat book. "--Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Greg Denton and Gabrielle Quiñónez Denton, with Stacy Adimando
Inhaltsangabe
Part 1 Beginnings Chapter 1 Entradas 31 Spiced Beef Empanadas with Olives and Raisins 32 Grilled Corn Empanadas with Poblano and Gruyère 36 Grilled Artichokes with Espelette Mayo 39 Broiled Cantaloupe with Hand-Stretched Mozzarella Curds and Prosciutto 40 Baked Ricotta with Button Mushroom Confit and Balsamic Brown Butter 43 Coal-Roasted Oysters on the Half-Shell with Chimi Mayo and Manchego 44 Dungeness Crab Bruschetta with Avocado, Radish, and Shiso 47 Clam Chowder with Smoked Beef Marrow Bones, Green Onion, and Jalapeño 48 Grilled Foie Gras with Caramelized Onion–Sherry Broth, Savoy Cabbage, and Gruyère Toasts 50 Foie Gras Terrine 53 Grilled Lamb Heart with Charred Leek Puree and Toasted Pine Nuts 55 Beef Tenderloin Tartare with Fried Squid and Herb-Caper Emulsion 59 Smoked Beef Tongue with Ensalada Rusa and Sweetbread Croutons 60 Spicy Tomato-Braised Beef Tripe with Poached Octopus and Mint Aïoli 65 Chapter 2 Chilled Seafood 69 Shrimp Ceviche with Chiles, Avocado, and Popcorn 70 Mussel Poke with Celery, Ginger, and Sesame 72 Scallop Dynamite Salad with Avocado, Nori, and Tobiko 73 Salmon Gravlax with Orange-Chile Oil, Cucumber, and Shiso 74 Poached Squid and Octopus Salad with Fennel, Orange, and Celeriac 77 Albacore Tuna Ceviche with Yuzu, White Soy, and Tomato 79 Part 2 From the Grill Chapter 3 Grilled Meats 83 Grilled Beef Skirt Steak with Onion Marinade 84 Grilled Bone-In Beef Rib-Eye Steak with “Black Gold” 87 Grilled Flanken-Style Beef Short Ribs 89 Grilled Veal Chops with Chanterelle Mushroom Stroganoff 91 Grill-Roasted Veal Sweetbreads with Spring Crudités and Anchoïade 92 Grilled Maple-Brined Pork Chops 95 Grilled Chorizo Sausages 96 Grilled Morcilla Sausages 100 Ash-Seared Lamb Loin with Celery, Cilantro, Orange, and Cumin-Chile Oil 102 Grilled Lamb Shoulder Chops with Rosemary Marinade 105 Grill-Roasted Leg of Goat with White Truffle, Button Mushroom, and Fresh Ricotta Salad 106 Grilled Whey-Brined Quail with Sage-Roasted Grapes 108 Grilled Butterflied Whole Chicken with Grilled Figs, Manouri Cheese, and Lentil Chimichurri 110 Grill-Roasted Turkey Butts with Cilantro-Peanut Relish and Watermelon 113 Grilled Squab “al Diablo” with Sesame-Chile Oil 116 Grilled Duck Breasts with Brandied Cherries 118 Chapter 4 Grilled Seafood 121 Grilled Head-On Spot Prawns with Garlic, Green Onion, and Sumac 122 Grilled Sea Scallops with English Peas and Orange-Pastis Butter 125 Grilled Whole Dungeness Crab with Smoked Tomato–Ancho Chile Butter 126 Grilled Albacore Tuna and Morel Mushrooms with Nettle and Green Garlic Salsa Verde 129 Grilled Wild Halibut on the Bone with Toasted Garlic–Lemon Oil 133 Grilled Mackerel with Charred Poblano Romesco and Pickled Red Onion 138 Grilled Side of Salmon 141 Cast-Iron Grilled Whole Trout with “Black Gold” Fingerling Potatoes and Capers 142 Chapter 5 Grilled Vegetables 145 Grilled Maitake Mushrooms with Smoked Sea Salt and Green Onions 146 Grilled Spicy Green Beans with Cashews and Basil 148 Grilled Baby Bok Choy with Ecuadorian Peanut Sauce and Hard-Boiled Egg 149 Grilled Zucchini and Eggplant with Castelvetrano Olive–Almond Salsa 151 Blistered Snap Peas with “Everything” Bagel Seasoning, Chive Mascarpone, and Smoked Salmon Roe 152 Coal-Roasted Spaghetti Squash with Toasted Garlic, Lemon, and Aged Goat Cheese 154 Grilled Asparagus with Herbed Dungeness Crab and Crispy Capers 157 Grilled Padrón Peppers with Corn, Tomatoes, Fried Egg, and Manchego 158 Grilled Sweet Onion with Buttered Beets, Blue Cheese, and Walnuts 161 Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt 162 Grilled Portobello Mushrooms and Heirloom Tomato with Faux Béarnaise 165 Grilled New Potato and Onion Skewers with Bacon-Sherry Cream 166 Grilled Broccolini with Taleggio Cream and Hazelnuts 169 Part 3 From the Garden Chapter 6 Salads 173 Kale and Radicchio Salad with Miso-Lemon Dressing, Feta, and Crispy Red Onion Rings 175 Simple Green Salad 177 Little Gem Lettuces with Mozzarella Milanesa and Fried Anchovy Vinaigrette 178 Belgian Endive Salad with Pecans, Fresh Cherries, Dijon Vinaigrette, and Stilton Blue 180 Cucumber and Strawberries with Calabrian Chile and Cured Black Olive Relish, Pine Nuts, and Chèvre 183 Heirloom Tomatoes with Shaved Sweet Onion, Capers, Bottarga, and Cress 184 Grilled Radicchio and Corn with Mt Tam Triple Cream and Roasted Tomato Vinaigrette 187 Chapter 7 WARM VEGETABLE DISHES 189 Salt-Crusted Heirloom Tomatoes with Basil, Oregano, and Grilled Bread 190 Roasted Cauliflower with Spicy Golden Raisin Vinaigrette, Mint, and Sesame 193 Sautéed Mushrooms with Foie Gras, Sweet Onion, and Wilted Spinach 194 Maple-Glazed Heirloom Carrots with Chèvre and Truffle-Salted Pistachios 196 Fried Potatoes with Horseradish Aïoli and Dill 199 Stewed Heirloom Hominy with Fava Beans, Pork Belly, and Fried Duck Egg 200 Savory Apple and Roasted Onion Crumble with Walnut-Thyme Streusel 203 Gratin of White Beans with Grilled Escarole, Sunchokes, and Bagna Cauda Cream 204 Part 4 Sweets and Drinks Chapter 8 Desserts 209 Warm Hazelnut Brown Butter Torte with “Honeycomb” Candy and Honey-Chamomile Ice Cream 210 Grilled Banana with Malted Chocolate Semifreddo and Sunchoke Chips 213 Vanilla Bean Tres Leches Cake with Marionberry Ice Cream 214 Alfajor Cookies with Dulce de Leche 217 Warm Parmesan Pound Cake with Whipped Mascarpone, Raspberries, and Basil Sugar 218 Chocolate Olive Oil Cake with Molasses Cream and Fudge Sauce 221 Pineapple-Cucumber Sorbet 223 Grilled Peaches with Maple–Sweet Corn Panna Cotta 224 Strawberry-Cherry Sorbet with Chocolate Magic Shell and Crushed Pistachios 227 Chapter 9 Cocktails 229 Dirty Grandma Agnes 230 Calimocho 231 Things Done Changed 232 La Yapa 235 The Whey of the Gun 236 Ox Blood 239
Part 1 Beginnings Chapter 1 Entradas 31 Spiced Beef Empanadas with Olives and Raisins 32 Grilled Corn Empanadas with Poblano and Gruyère 36 Grilled Artichokes with Espelette Mayo 39 Broiled Cantaloupe with Hand-Stretched Mozzarella Curds and Prosciutto 40 Baked Ricotta with Button Mushroom Confit and Balsamic Brown Butter 43 Coal-Roasted Oysters on the Half-Shell with Chimi Mayo and Manchego 44 Dungeness Crab Bruschetta with Avocado, Radish, and Shiso 47 Clam Chowder with Smoked Beef Marrow Bones, Green Onion, and Jalapeño 48 Grilled Foie Gras with Caramelized Onion–Sherry Broth, Savoy Cabbage, and Gruyère Toasts 50 Foie Gras Terrine 53 Grilled Lamb Heart with Charred Leek Puree and Toasted Pine Nuts 55 Beef Tenderloin Tartare with Fried Squid and Herb-Caper Emulsion 59 Smoked Beef Tongue with Ensalada Rusa and Sweetbread Croutons 60 Spicy Tomato-Braised Beef Tripe with Poached Octopus and Mint Aïoli 65 Chapter 2 Chilled Seafood 69 Shrimp Ceviche with Chiles, Avocado, and Popcorn 70 Mussel Poke with Celery, Ginger, and Sesame 72 Scallop Dynamite Salad with Avocado, Nori, and Tobiko 73 Salmon Gravlax with Orange-Chile Oil, Cucumber, and Shiso 74 Poached Squid and Octopus Salad with Fennel, Orange, and Celeriac 77 Albacore Tuna Ceviche with Yuzu, White Soy, and Tomato 79 Part 2 From the Grill Chapter 3 Grilled Meats 83 Grilled Beef Skirt Steak with Onion Marinade 84 Grilled Bone-In Beef Rib-Eye Steak with “Black Gold” 87 Grilled Flanken-Style Beef Short Ribs 89 Grilled Veal Chops with Chanterelle Mushroom Stroganoff 91 Grill-Roasted Veal Sweetbreads with Spring Crudités and Anchoïade 92 Grilled Maple-Brined Pork Chops 95 Grilled Chorizo Sausages 96 Grilled Morcilla Sausages 100 Ash-Seared Lamb Loin with Celery, Cilantro, Orange, and Cumin-Chile Oil 102 Grilled Lamb Shoulder Chops with Rosemary Marinade 105 Grill-Roasted Leg of Goat with White Truffle, Button Mushroom, and Fresh Ricotta Salad 106 Grilled Whey-Brined Quail with Sage-Roasted Grapes 108 Grilled Butterflied Whole Chicken with Grilled Figs, Manouri Cheese, and Lentil Chimichurri 110 Grill-Roasted Turkey Butts with Cilantro-Peanut Relish and Watermelon 113 Grilled Squab “al Diablo” with Sesame-Chile Oil 116 Grilled Duck Breasts with Brandied Cherries 118 Chapter 4 Grilled Seafood 121 Grilled Head-On Spot Prawns with Garlic, Green Onion, and Sumac 122 Grilled Sea Scallops with English Peas and Orange-Pastis Butter 125 Grilled Whole Dungeness Crab with Smoked Tomato–Ancho Chile Butter 126 Grilled Albacore Tuna and Morel Mushrooms with Nettle and Green Garlic Salsa Verde 129 Grilled Wild Halibut on the Bone with Toasted Garlic–Lemon Oil 133 Grilled Mackerel with Charred Poblano Romesco and Pickled Red Onion 138 Grilled Side of Salmon 141 Cast-Iron Grilled Whole Trout with “Black Gold” Fingerling Potatoes and Capers 142 Chapter 5 Grilled Vegetables 145 Grilled Maitake Mushrooms with Smoked Sea Salt and Green Onions 146 Grilled Spicy Green Beans with Cashews and Basil 148 Grilled Baby Bok Choy with Ecuadorian Peanut Sauce and Hard-Boiled Egg 149 Grilled Zucchini and Eggplant with Castelvetrano Olive–Almond Salsa 151 Blistered Snap Peas with “Everything” Bagel Seasoning, Chive Mascarpone, and Smoked Salmon Roe 152 Coal-Roasted Spaghetti Squash with Toasted Garlic, Lemon, and Aged Goat Cheese 154 Grilled Asparagus with Herbed Dungeness Crab and Crispy Capers 157 Grilled Padrón Peppers with Corn, Tomatoes, Fried Egg, and Manchego 158 Grilled Sweet Onion with Buttered Beets, Blue Cheese, and Walnuts 161 Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt 162 Grilled Portobello Mushrooms and Heirloom Tomato with Faux Béarnaise 165 Grilled New Potato and Onion Skewers with Bacon-Sherry Cream 166 Grilled Broccolini with Taleggio Cream and Hazelnuts 169 Part 3 From the Garden Chapter 6 Salads 173 Kale and Radicchio Salad with Miso-Lemon Dressing, Feta, and Crispy Red Onion Rings 175 Simple Green Salad 177 Little Gem Lettuces with Mozzarella Milanesa and Fried Anchovy Vinaigrette 178 Belgian Endive Salad with Pecans, Fresh Cherries, Dijon Vinaigrette, and Stilton Blue 180 Cucumber and Strawberries with Calabrian Chile and Cured Black Olive Relish, Pine Nuts, and Chèvre 183 Heirloom Tomatoes with Shaved Sweet Onion, Capers, Bottarga, and Cress 184 Grilled Radicchio and Corn with Mt Tam Triple Cream and Roasted Tomato Vinaigrette 187 Chapter 7 WARM VEGETABLE DISHES 189 Salt-Crusted Heirloom Tomatoes with Basil, Oregano, and Grilled Bread 190 Roasted Cauliflower with Spicy Golden Raisin Vinaigrette, Mint, and Sesame 193 Sautéed Mushrooms with Foie Gras, Sweet Onion, and Wilted Spinach 194 Maple-Glazed Heirloom Carrots with Chèvre and Truffle-Salted Pistachios 196 Fried Potatoes with Horseradish Aïoli and Dill 199 Stewed Heirloom Hominy with Fava Beans, Pork Belly, and Fried Duck Egg 200 Savory Apple and Roasted Onion Crumble with Walnut-Thyme Streusel 203 Gratin of White Beans with Grilled Escarole, Sunchokes, and Bagna Cauda Cream 204 Part 4 Sweets and Drinks Chapter 8 Desserts 209 Warm Hazelnut Brown Butter Torte with “Honeycomb” Candy and Honey-Chamomile Ice Cream 210 Grilled Banana with Malted Chocolate Semifreddo and Sunchoke Chips 213 Vanilla Bean Tres Leches Cake with Marionberry Ice Cream 214 Alfajor Cookies with Dulce de Leche 217 Warm Parmesan Pound Cake with Whipped Mascarpone, Raspberries, and Basil Sugar 218 Chocolate Olive Oil Cake with Molasses Cream and Fudge Sauce 221 Pineapple-Cucumber Sorbet 223 Grilled Peaches with Maple–Sweet Corn Panna Cotta 224 Strawberry-Cherry Sorbet with Chocolate Magic Shell and Crushed Pistachios 227 Chapter 9 Cocktails 229 Dirty Grandma Agnes 230 Calimocho 231 Things Done Changed 232 La Yapa 235 The Whey of the Gun 236 Ox Blood 239
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