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Here is the index of cook book.
You can take some idea....
and then if you want I can copy the recipe for you!
I know that I will try something :)
Cheers
Pandora
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Index of the Cookbook:" Not afraid of flavour"
(Recipes from Magnolia grill" ) By
Ben and Karen Barker
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Abundance plum chutney, 176-77
Angel biscuits, 176
Apple cinnamon crisp, deep-dish, with brandied vanilla ice cream, 201-2
Artichokes, marinated baby, 247
Asparagus, grilled, salad with wild and exotic mushrooms, country bacon, and
truffled eggs, 51-53
Baby butterbean crostini, 10
Banana pecan crostata, 194-95
Barbecued smoked salmon with piccalilli and buttermilk herb crackers, 17-18
Basic bittersweet chocolate sauce, 217-18
Basic raspberry sauce, 220
Basil oil, 240
Bass
black, sashimi with warm Thai "shrimp" vinaigrette, 74-76
striped, with oyster stew, 124-25
Beans, Blue Lake, with red wine sweet onion pickle, 154
Bean's black skillet cornbread, 172
Beef
shortribs in barbecued onion sauce with grilled spring leeks
and roasted garlic grits, 95-97
tenderloin, grilled, in Cabernet sauce with Roquefort and
summer vegctable chopped salad, 97-99
Biscuits, angel, 176
Black bass sashimi with warm Thai "shrimp" vinaigrette, 74-76
Blackberry vodka tonics, 22
Blue Lake beans with red wine sweet onion pickle, 154
Blueberry
compote, 219
-peach (or nectarine) pie, 198-200
Bourbon butterscoteh sauce, 218
Bread, buttermilk, 173
Bread pudding, wild mushroom, 166-67
Brown edge wafer cookies, 217
Brown sugar pear poundcake, 191-93
Butter, clarified, 243
Butterbean, baby, crostini, 10
Buttermilk
bread, 173
herb crackers, 174
mashed new potatoes, 161-62
Buttcrnut, curried, soup with shrimp and toasted coconut, 39-40
Butterscotch sauce, bourbon, 218
Cakes. See Brown sugar pear poundcake; Chocolate-raspberry soufflé cake;
Maple View Dairy buttermi!k cheesecake
Caramelized Vidalia onion and bacon crostata, 12-13
Carolina grits soufflé, 167
Carrot-thyme spaetzle, 160-6 I
Cclery-fenncl chowder with oysters and bacon, 35-36
Cheddar linzers with hot pepper jelly, l6
Cheese straws, 13-15
Cheesecake, Maple View Dairy buttermilk, 202-3
Chef's favorite lemon tart, 187-88
Chicken
Gabricl's favorite crispy Parmesan, with lemon and capers,
108-9
roasted, stock, 228-29
simple roast, with duck fat potatoes, 110
stock, 228
Chile spice blend, 244
Chi1es rellenos, shrimp, with chipotle-tomato vinaigrette and avocado salsa,
61-64
Chilled tomato essence with tomato-basil jello, 32-34
Chocolate
peanut praline tart, 188-89
-raspberry soufflé cake, 203-4
sauce, basic bittersweet, 217- 18
waffles, double, with strawberries and white chocolate ice
cream, 206-8
white, ice cream, 211
Choucroute, salmon, in creamy mustard sauce, 139-41
Clarifled butter, 243
Compote, blueberry, 219
Concord grape sorbet, 214
Confit duck hash with poached eggs and béarnaise aioli, 120-21
Cookies
brown edge wafer, 217
old-fashioned peanut butter, 216
Cool as a cucumber soup
with buttermilk, dill, and vermouth shrimp, 37
Corn
green, pudding, 158
relish, Iowa, 179
Summersweet, bisque with shiitake mushrooms, bacon, and truffle oil, 43-44
Cornbread, Bean's black skillet,172
Country ham, green olive, and Gruyère fritters, 18-19
Crab cakes with sauce diable and corn relish salad, 73-74
Crabs, softshelI, in cornmeal tempura with fennel slaw and tomato aioli,
57-58
Crackers, buttermilk herb, 174
Cranberry, sun-dried, walnut tart with cranberry and orange compote, 190-9 I
Crawfish jambalaya risotto, 165 -66
and pork potsticker dumplings with spicy Cajun cream,64-66
Cream, whipped, 22 I
Cream of Vidalia onion soup, 38
Crème caramels, ginger-lime, with tropical ambrosia, 205-6
Creole spice blend, 243
Crisp, deep-dish apple cinnamon, with brandied vanilla icecream, 201-2
Crisp peppered quail with country ham and spicy crawfish hominy, 76-78
Crostata
banana pecan, 194-95
caramelizec! Vidalia onion and bacon, 12- I3
Crostini, baby butterbean, 10
Croutons, herb, 243
Cucumber
cool as a, soup with buttermilk, dill, and vermouth shrimp, 37
vermicelli, 151
Curried butternut soup with shrimp and toasted coconut, 39-40
Curry spice blend, 244-45
Deep-dish apple cinnamon crisp with brandied vanilla icecream, 201-2
Desserts
impromptu, ideas for, 222
tips for, 185
Deviled eggs with caviar, 21
"Dixie polenta" (i.e., creamy roasted garlic grits), 159
Double chocolate waffles with strawberries and white chocolate ice cream,
206-8
Duck
breast, pan-roasted, with sun-dried! cherry conserve,116-18
confit, hash with poached eggs and béarnaise aioli, 120-2 I
confit with barbecued lentils, 118-20
Eggplant
Moroccan roasted, bisque with grilled chicken and minted yogurt, 41-42
roasted, I 50
Eggs, deviled, with caviar, 2 I
Figs, grilled fresh, with prosciutto (or country ham) and Maytag blue
mousse, 47-48
Fish stock, 230-3 I
Flounder, schoolkicls', with fish camp beurre blanc, 137-39
Fresh ham, roasted mint-and garlic-rubbed, with salsa verde and luxe
macaroni and cheese,85-86 .
Fried green tomato sandwich on buttermilk bread with arugula, country bacon,
and black pepper aioli, 144-45
Frieel oysters on creamy winter succotash with barbecue vinaigrette, 71-72
Gabriel's favorite crispy Parmesan chicken with lemon and capers, 108-9
Garlic
red wine, purée, 246
roasted, purée, 245
Ginger
lime crème caramels with tropical ambrosia, 205-6
purée, 248
Goat cheese, marinated, on warm field peas vinaigrette, 49-51
Granita, watermelon, 212
Grape
concord, sorbet, 2 I 4
white, jello, 214-16
Green corn pudding, 158
Green olive, country ham, and Gruyère fritters, 18-19
Green tomato butter, 177
fried, sandwich on buttermilk bread with arugula, country bacon, anc black
pepper aioli,144-45
soup, spicy, with crab and country ham, 30-32
Greens, slow-cooked Southern, 149
Grilled asparagus salad with wild and exotic mushrooms, country bacon, and
truffled eggs, 51-53
Grilled beef tenderloin in Cabernet sauce with Roquefort and summer
vegetable chopped salad, 97-99
Grilled fresh figs with prosciutto (or country ham) and Maytag blue mousse,
47-48
Grilled lamb chops with a ragout of baby artichokes, olives, and oven-dried
tomatoes, 101-2
Grilled quail on crawfish
jambalaya risotto with smoked tomato and sage essence, I I 1-13
Grilled sturgeon on wild rice
risotto with butternuts, grilled leeks, and cider reduction, 133-36
Grilled tuna with roasted eggplant and cucumber vermicelli, 127-28
Grits
creamy roasted garlic (see"Dixie polenta" )
soufflé, Carolina, 167
Gruyère, green olive, and country ham fritters, 18 -19
Halibut in sorrel and lemongrass nage with morels and spring onion-asparagus
fondue, 129-30
Ham, fresh, roastd mint-and-garlic-rubbed, with salsa verde and luxe
macaroni and cheese, 85 - 86
Herb croutons, 243
Herb-crusted rack of pork on Brunswick "stew," 9 3 -94
Herb vinegars, 242
Hot smoked (or grilled) oysters with preserved lemon and caviar, 70-71
Hushpuppies, 174-75
Ice cream
Jack Daniels vanilla, 209
peach, 2 I 0
white chocolate, 2 I 1
Impromptu dessert ideas, 222
Iowa corn relish, 179
Jack Daniels vanilla ice cream, 209
Jello, white grape, 214-16
Lamb chops, gril1ed, with a ragout of baby artichokes, olives, and
oven-dried tomatoes, 101-2
Leek and sweet potato gratin, 163 -64
Lemon tart, chef's favorite, 187-88
Linzers, cheddar, with hot pepper jelly,l6
Lobster stock, 232
Luxe macaroni and cheese, 159-60
Macaroni and cheese, luxe,159-60
Maple View Dairy buttermilk cheesecake, 202-3
Marinated baby artichokes, 247
Marinated goat cheese on warm field peas vinaigrette, 49-51
Minestra, summer shell bean, with tomato bruschetta, 142-43
Molasses mashed sweet potatoes, 163
Moroccan roasted eggplant bisque with grilled chicken and minted yogurt,
41-42
Moroccan spice blend, 244
Mushroom
wild, bread pudding, 166-67
wild and exotic, salad on marinated Nebraska wedding tomatoes with warm
sherry-bacon vinaigrette, 53-55
New Orleans red bean soup with andouille and rice, 40-41
Oil
basil,240
sage, 241
Okra
rellenos, 19-20
stewed (a.k.a. tomato gumbo), 154-55
Old-fashioned peanut butter cookies, 216
Onion. See Vidalia onion
Osso buco, pork, with Creole baked beans, 90-93
Our Thanksgiving turkey with " 140" cloves of garlic, 113-16
Oven-dried overnight tomatoes, 237
Oven-roasted tomatoes, 237
Oyster( s )
fried, on creamy winter succotash with barbecue vinaigrette, 71-72
hot smoked (or grilled), with preserved lemon and caviar, 70-71
stew, striped bass with, 124-25
Pan-fried mountain rainbow trout with green tomato and lime brown butter
salsa on sweet potato, artichoke, and crawfish hash, 126-27
Pan-fried pork chops on creamy shrimp hominy, 86-87
Pan-roasted duck breast with sun-dried cherry conserve, 116-18
Pan-seared red snapper with lobster tomato sauce and gazpacho garnish, I3
1-32
Peach
-blueberry pie, 198-200
fuzzbusters, 22
ice cream, 210
Peanut butter cookies, old-fashioned, 2 16
Pear
poundcake, brown sugar, 19-93
sauce, 220
Pecans, Southern-style spicy, 9
Pepper relish, pickled, 180- 8 I
Piccalilli, I78
Pickled pepper relish, 180-81
Pickled shrimp with crab and pepper slaw and smoked tomato remoulade, 67-69
Pie
the art of, 196-97
blueberry-peach (or nectarine), 198-200
Pineapplc ginger fizz, 23
Plum, Abundance, chutney, I76-77
"Polenta, Dixie" (i.e., creamy roasted garlic grits), I 59
Pork
chops, pan-fried, on creamy shrimp hominy, 86-87
and crawfish potsticker dumplings with spicy Cajun cream, 64-66
herb-crusted rack of, on Brunswick "stew," 9 3 -94
osso buco with Creole baked beans, 90-93
tenderloin, smoked, 88
tenderloin, smoked, angel biscuits with green tomato butter, 19
Potatoes, new, buttermilk mashed,16I-62
Poundcake, brown sugar pear, 191-93
Purée,
ginger, 248
red wine garlic, 246
roasted garlic, 245
smoked tomato, 238
Quail
crisp peppered, with country ham and spicy crawfish hominy, 76-78
gri11ed, on crawfish jambalaya
risotto with smoked tomato and sage essence, [ 1 1-1 3
Rabbit
confit with marinated baby artichokes, newly dug potatoes, and spring
vegetables, 105-7
roast saddle of, wrapped in country ham on warm Brunswick stew and wild
watercress salad, 78-80
Rainbow trout, pan-fried
mountain, with green tomato and lime brown butter salsa on sweet potato,
artichoke, and crawfish hash, 126-27
Raspberry sauce, basic, 220
Red bean soup, New Orleans, with andouille and rice, 40-41
Red snapper, pan-seared, with lobster tomato sauce and gazpacho garnish,
131-32
Red wine garlic purée, 246
Risotto, crawfish jambalaya, 165-66
Roast saddle of rabbit wrapped in country ham on warm Brunswick stew and
wild watercress salad, 78-80
Roast squab with blackberry
essence and carrot-thyme spaetzle, 122-23
Roasted chicken stock, 228-29
Roasted eggplant, 1 50
Roasted garlic purée, 245
Roasted mint-and-garlic-rubbed fresh ham wth salsa verde and luxe macaroni
and cheese, 85-86
Romaine salad with Texas ruby red grapefruit and Roquefort in pomegranate-
port vinaigrette, 5 6-5 7
Sage oil, 241
Salmon
barbecued smoked, with piccalilli and buttermilk herb crackers, 17-1 8
choucroute in creamy mustard sauce,I39-41
Sashimi, black bass, with warm Thai "shrimp" vinaigrette, 74-76
Schoolkids' flounder with fish camp beurre blanc, 137-39
Shortribs, beef, in barbecued onion sauce with grilled spring leeks and
roasted garlic grits, 95-97
Shrimp
boil, 234-35
chiles rellenos with chipotle- tomato vinaigrette and avocado salsa, 61-64
pickled, with crab and pepper slaw and smoked tomato remoulade, 67-69
spicy grilled, with grits cake, country ham, and redeye vinaigrette, 59-6 I
stock, 233
Simple roast chicken with duck fat potatoes, I 10
Slaw, spicy, 156-57
Slow-cooked Southern greens, 149
Smoked pork tenderloin, 88
Smoked pork tenderloin angel biscuits with green tomato butter, 19
Smoked tomato purée, 238
Smoking, tips on, 89
Softshell crabs in cornmeal tempura with fennel slaw and tomato aioli, 57-58
Sorbet, Concord grape, 214
Soufflé cake, chocolate-raspberry, 203-4
Soups, tips for, 27
Southern-style spicy pecans, 9
Spaetzle, carrot-thyme, 160-61
Spice blend
chile, 244
Creole, 243
curry, 244-45
Moroccan, 244
Spicy confit tomatoes, 238-40
Spicy green tomato soup with crab and country ham, 30-32
Spicy grilled shrimp with grits cake, country ham, and redeye vinaigrette,
59-61
Spicy slaw, 156-57
Spoonbread, 168
Squab, roast, with blackberry essence and carrot-thyme spaetzle, 122-23
Squash casserole, 170-7
Stewed okra (a.k.a. tomato gumbo), 154-55
Stock
chicken, 228
fish, 230-3 I
lobster, 232
roasted chicken, 228-29
shrimp,233
tips for, 227
veal, 230
vegetable, 233
Strawberries, and white chocolate ice cream, double chocolate waffles with,
206-8
Striped bass with oyster stew, 124-25
Sturgeon, grilled, on wild rice risotto with butternuts, grilled leeks, and
cider reduction, 133-36
Summer shell bean minestra with tomato bruschetta, 142-43
Summersweet corn bisque with shiitake mushrooms, bacon, and truffle oil,
43-44
Sweet potato( es)
and leek gratin, 163 -64
molasses mashed, 163
salad, 164-65
Tart
chocolate peanut praline, 188-89
lemon, chef's favorite, 187-88
walnut sun-dried cranberry, with cranberry and orange compote, 190-9 I
Tomato( es)
concassé, 237
essence with tomato-basil jello, chilled, 32-34
gumbo (.ree Stewed okra) oven-dried overnight, 237
oven-roasted, 237
smoked, purée, 238
soup from the Alentejo, 29-30
spicy confit, 238-40
see also Green tomato
Trout, pan-fried mountain rainbow, with green tomato and lime brown butter
salsa on sweet potato, artichoke,
and crawfish hash, 126-27
Tuna, grilled, with roasted eggplant and cucumber vermicelli, 127-28
Turkey, Thanksgiving, with "140" cloves of garlic, I 13 - 16
Vanilla ice cream, Jack Daniels, 209
Veal stock,
--------------------------------------------------------------------------------
230
Vegetable stock, 233
Venison medallions in Zinfandel-black pepper jus, 102-4
Vidalia onion caramelized, and bacon crostata, 12-13
cream of, soup, 38
Vinegars, herb, 242
Vodka tonics, blackberry, 22
Walnut sun-dried cranberry tart with cranberry and orange compote, 190-9 I
Watermelon
granita, 2 I 2
margranita, 24
Whipped cream, 221
White chocolate ice cream, 2 I 1
White grape jello, 214-1 6
Wild and exotic mushroom salad on marinated Nebraska wedding tomatoes with
warm sherry-bacon vinaigrette, 53-55
Wild mushroom bread pudding, 166-67
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