1. food and drink
2. desserts and baking

ddd
Fried Chicken & Champagne represents my life in the kitchen. From sandbox-cakes to clambakes,
from farm-fresh eggs to freshly felled venison, my inspiration is a mix of the hometown and the haute.
In the end, I’m simply a Southern gal who can’t resist a glass of champagne with a plate of fried chicken.
I hope my recipes, whether high-end or down-home, will be among the inspirations you gather in your own life.
li sa du par
ddd
fried chicken & champagne
ddd
“I love Lisa's passion fro fabulous food, and as she says, being obsessed with her work.
Don't miss the chance to taste for yourself if you happen to be headed her way!”
– Colin Cowie
A
romp
th rough
the
kitchen
at
P o m e g r a n at e
Bistro
“Lisa has it all, quality, uniqueness, organization, and appreciation for good things.
It comes through in these pages.”
– Gina Batali, Salumi
“This cookbook feels like a friend is sharing the recipes that tell the story of her life.
Every gorgeous page bubbles over with Lisa’s personality and style and each carefully written recipe
sounds like something I want to cook and eat right this minute.”
– Jerry Traunfeld, Poppy
CP < E
photos by
k at h ry n
barnard
f r i e d c h i c k e n & c h a m pag n e
BAR CPDE TP
S
iii
ddd
li sa du par
ddd
fried chicken
&
champagne
f r i e d c h i c k e n & c h a m pag n e
A romp th rough th e kitch e n
at P o m e g r a n at e B i s t r o
S
2
photos by
k at h ry n b a r n a r d
foreword
11
introduction
13
sticky, gooey & crunchy
200
18
bovine, fowl & swine
120
shaken, stirred & steeped
228
bites, nibbles & starts
44
shells, fins & scales
154
source guide
249
acknowledgments
250
clear, creamy & stewed
68
roots, stalks, fungi & fruit
178
index
252
F R I E D C H I C K E N & C H A M PAG N E
F R I E D C H I C K E N & C H A M PAG N E
ssed
e
r
d
&
d
e
p
ip
n
s
,
d
e
pick
90
quick rise,slow rise & eggs
S
S
8
9
Every time I visit Lisa Dupar’s Pomegranate Bistro I face a challenge: Presented
with a menu, I want to sample every dish listed. I make my way through as many as
possible, but always save some for the next visit. As I enjoy successive courses, I realize
anew that Lisa is an inspired culinary talent, with a pure, unapologetic love of food
that comforts with simplicity and provokes with daring. In her hands, the ordinary
becomes extraordinary, the extraordinary becomes sublime.
Fried Chicken & Champagne gives home cooks the opportunity to follow her lead.
But while the combinations and descriptions make you want to cook, and eat,
every recipe, Lisa’s intimate, personal commentary invites you deeper;
the pleasure goes beyond the gustatory.
In the world of cookbook glitterati, Lisa has a refreshing originality. She simply
loves food, from her earliest days in the kitchen alongside her mother, through the
Southern years, to stints in a variety of demanding kitchens in the U.S. and Europe,
and to her own catering business and restaurant in the Northwest. Over the past
couple of decades she has shared her simple philosophy of providing pleasure at the
table with thousands of satisfied palates through her catering kitchen, her bistro, and
now this personal collection of recipes.
Lisa specializes in flavors that demand attention. Her cookbook teases with
provocative chapter titles, tempts with playful photography, and challenges with the
recipes themselves, which will stimulate the armchair cook as well as the serious chef.
An essential key to Lisa’s success is that there’s not a lot of ego in Lisa. She credits
those around her for her inspiration. At a recent winemaker dinner where she
presented five courses to match our wines (a challenge, since we make only red wine),
she relentlessly deflected praise to those around her. She credited her husband,
Jonathan, for his deep wine knowledge and ability, and mentioned every member
of the team who helped plan, prepare, and serve the dinner for 50.
Lisa has earned her unparalleled reputation. Quality is a given with her,
but it’s her style that sets her apart. Her personality is naturally whimsical and
breezy, but put her in the kitchen and she commands respect. Join her for
Fried Chicken & Champagne and see for yourself the dimensions of her talent.
Bob Betz MW
Owner and Winemaker
Betz Family Winery
f r i e d c h i c k e n & c h a m pag n e
f r i e d c h i c k e n & c h a m pag n e
foreword
S
S
10
11
S
12
f
by lisa du par
I was born in Mexico City, Mexico, and I can vividly
recall asking for cajeta, a gooey caramel made of goat’s
milk, spread thickly on graham crackers with “honies,”
a word I made up for raisins. My first culinary experiment
is also crystal clear. When I was six years old, I smuggled a
can of ground coffee out to the sandbox, where I mixed it
with sand and proudly presented “coffee cake” to my mom,
Patsy, upon her arrival home from
work. The most surprising memory
is the smile that spread across her
face and the fact that I wasn’t punished for wasting a whole can of
coffee. I never got in trouble for
playing with my food or messing
up the kitchen. She even pulled
up a stool so I could reach the
oven. And because I hated to clean,
she struck a deal that if I would
cook she would clean. It was an
arrangement that lasted for all the
years we lived together—and to this
day she insists on washing dishes
when she comes over for dinner.
in the kitchen or plucking crab and shrimp from the
ocean. Our huge dining room table was often crowded
with kids devouring salted cantaloupe, sweet onions
with summer tomatoes, squash casserole, or shrimp
piled on newspapers alongside bowls of cocktail sauce.
My Southern grandmother, Jimmie Todd, was the
most amazing cook. Her kitchen was always full of
benne (sesame) seed wafers,
black walnut cake, blueberry
squares, jewel cookies, peca n
tassies, or, during the holidays,
the most wonderful white and
dark fruitcakes (not the yucky
kind found in supermarkets
today). On Christmas Eve we
feasted on her traditional oyster
stew and oyster crackers while our
parents sipped glasses of sweet
sherry. I’ve inherited her precious
recipe file and shared some of
the recipe cards she typed on the
old typewriter that sat in the
kitchen at 7 Riverside Drive.
f In 1960 we moved back to
the States, specifically to the South, where my mother
was raised. Summers were spent with my aunts Toddy
and Lindy on the beach in Charleston, South Carolina, and my cousins and I would crab or fish almost
daily. Gathering oysters from the inlet near my grandparents’ house for a grand oyster roast was a common
weekend experience. Here I was in good company:
All of us kids loved to cook. Our parents were too
exhausted from work to worry if we were making a mess
g l o b a l t r a d i t i o n s f One of the perks of
being an only child is that it is far easier (and less expensive) for a parent to take one kid out to dinner or
bring her along as a travel companion. Mom and I
would go to Chinatown and eat with chopsticks, sit
cross-legged in our socks and slurp udon at the local
Japanese restaurant and take trips into the mountains
or to the coast and sample the regional delicacies. With
both my mother and my father, our choice of restaurant was always an important topic of discussion. >>
south e r n c har m
f r i e d c h i c k e n & c h a m pag n e
f r i e d c h i c k e n & c h a m pag n e
a life in the kitchen
S
13
a w o r l d o f i n f l u e n c e f It was in high school
that I developed a real passion for baking. Tommy
Bowen, my first sweetheart, had parents right off the
boat from Italy. Mary Bowen was a classic homemaker
who baked and decorated elaborate cakes and made her
own sausage and pasta. Entranced, I began to visit
Mary instead of Tommy. She spent hours teaching me
how to properly pipe icing, sculpt flowers, roll pastillage and frost cakes. While most other high school girls
were babysitting, I started cake decorating for cash.
When I announced to my Southern belle grandmother, Na Na—my dad’s mom—that I wanted to be a cook,
she shrieked in her thick accent, “Chil’, that’s one step
above a garbage collector! Aren’t you goin’ to University
of Georgia and becoming a Phi Mu?” f In 1975 I entered
the apprenticeship program at the Westin Peachtree
Plaza, a 1,500-room hotel that produced more than
3,000 meals a day. I lucked out big-time by having the
amazing Swiss chef Waldo Brun as my teacher and
mentor. Waldo’s calm demeanor, sense of humor and
culinary genius commanded respect without any Hell’s
Kitchen-style drama. He brought out the best in his
cooks and encouraged everyone to continue learning
new techniques. With his Swiss connections, I landed a
job as a journeyman cook in Zurich at the Baron du
Moulette, a small, ultra-fine dining room that attracted
glamorous celebrity guests. Six months later I landed
two stints in Geneva as a pastry assistant at the fabled
Hôtel du Rhône and as an assistant cook in the Hôtel de la
Paix’s French Laundry-style kitchen, where raw ingredients were delivered fresh from the farm daily and entire
deer were brought in over a delivery man’s shoulder.
After two and a half years, I
returned to the United States where I worked as the
Peachtree Plaza’s butcher before transferring to Seattle
to open the Palm Court as Westin Hotels’ first female
sous chef. A couple of years later, my new husband, Bob
out on my own f
Dupar, supported me in my next endeavor: Southern
Accents, our own restaurant, in Redmond, Washington. We served old-school Southern dishes: gumbos,
Creole-style specialties, étouffées, jambalayas, cornbread, grits, sassafras tea. My talented cousin Ellen and
I cooked together for six years, eventually adding catering services to make the 50-seat restaurant profitable. Lisa
Dupar Catering was born. f By 1994, a lot had changed:
I was a newly divorced single mom juggling a wild
schedule. That’s when I hired Jonathan Zimmer to
help run the kitchen of Lisa Dupar Catering. Jonathan
was a godsend in more ways than one. As a chef, he was
without match. At the age of 15 Jonathan had started
cooking for esteemed Seattle chef Dominique Place,
and he completed stints at two of the city’s top restaurants before he turned 20. After graduating with honors
from the Culinary Institute of America in New York,
he returned to the Northwest to work as an executive
chef and a pastry chef. To make a long story short, we
fell for each other. His four-month commitment to
helping me out in the kitchen turned into a lifetime
and the blending of our two families. With three teens
at home we became masters of haute cuisine on the fly.
Over the past 16 years, we’ve thrived on putting great
meals on the table at home while growing Lisa Dupar
Catering into an award-winning business that caters
approximately 1,400 events a year. f In 2005 we opened
Pomegranate Bistro. Today we change the menu every
four months and play with countless inspirations: The
rotating seasons, Southern cooking, Northwest dishes,
and ethnic foods from around the world. We pair these
with inventive cocktails and Washington wines. f For
me, inspiration comes from anyone and everyone, any
day and anywhere. Throughout this book, along with
sharing recipes for Pomegranate favorites, I share fun
quotes from my favorite friends, chefs, winemakers,
family members, servers, and anyone else who has
provided the spark to create a dish—or has simply given
me a laugh. From Mexico City to Charleston to Zurich
to Seattle, from sandbox cakes to clambakes, from
farm-fresh eggs to freshly felled venison, my inspiration is a mix of the hometown and the haute. In the end
I’m simply a Southern gal who can’t resist a glass of
champagne with a plate of fried chicken. I hope my
recipes, whether high-end or down-home, will be
among the inspirations you gather in your own life. f
f r i e d c h i c k e n & c h a m pag n e
f r i e d c h i c k e n & c h a m pag n e
I would often visit my Dad, Pete, in Sarasota, Florida,
where we sought out the best Key lime pie and tiny,
out-of-the-way ethnic restaurants: The Indian restaurant with a giant tandoor oven cooking garlic naan;
a Cuban restaurant with the best black bean soup and
yuca; your good ol’ American breakfast joint serving
buckwheat pancakes.
S
S
14
15
quick rise, slow rise & eggs
quick rise,slow rise & eggs
quick rise, slow rise & eggs
S
S
18
19
lemon ginger oatcakes
recipes
* P o m C i n n a m o n R o l l s
* L e m o n G i n g e r O at c a k e s
* S ava n n a h H o t P u f f s ( Pât e à C h o u x )
* g i n g e r- p e a r m a r m a l a d e f o r s c o n e s
* L i s a’ s S h r i m p a n d G r i t s
* P o m Fr i e d C h i c k e n a n d B u t t e r m i l k
S
20
* C h i l a q u i l e s ( Fr e s h C o r n T o r t i l l a C h i p s ,
L i m e S o u r C r e a m , T o m at i l l o S a l s a ,
a n d Q u e s o Fr e s c o)
* C a r a m e l i z e d O n i o n R o l l s
* P e c a n – S o u r C r e a m C o f f e e C a k e
* J o n at h a n ’ s O at Fr u i t Sc o n e s
* A n g e l F o o d Fr e n c h T o a s t
w i t h S u m m e r R a s pb e rr i e s
* Sc a l l i o n - C h e d d a r Sc o n e s
* A l m o n d M i l k M a p l e O at m e a l
quick rise, slow rise & eggs
quick rise, slow rise & eggs
Wa f f l e s w i t h M a p l e S y r u p
S
21
savannah hot puffs (pâte à choux)
Waldo Brun, the first chef I worked with, was brilliant at creating wildly popular restaurant concepts.
At the Westin Peachtree Plaza in Atlanta, he created the Savannah Fish Co. A wonderful Southern gal
would stand out front and make hot puffs in a giant copper pot for brunch and dessert. We altered the
sauce for the puffs with the seasons. Today, these puffs are equally popular at Pomegranate.
Cinnamon sugar:
1 cup sugar
1 ta b l e s p o o n c i n n a m o n
Hot puffs:
2 cups milk
6½ ta b l e s p o o n s u n s a lt e d b u t t e r
½ ta b l e s p o o n s a lt
1½ ta b l e s p o o n s s u g a r
1 ta b l e s p o o n l e m o n z e s t
2¼ cups flour
9 l a rg e e gg s
4 cups pe anut oil, for frying
Southern hard sauce:
2 cups half-and-half
½ t e a s p o o n s a lt
8 ta b l e s p o o n s s u g a r
5 e gg y o l k s
1 ta b l e s p o o n va n i l l a e x t r a c t
quick rise, slow rise & eggs
o r ½ va n i l l a b e a n
S
24
In a small bowl,
stir together the sugar and the cinnamon until
thoroughly mixed.
To m a ke t h e c i n n a m o n s u g a r :
To m a ke t h e h o t p u f f s : In a heavy pot over
medium heat, heat the milk, butter, salt, sugar,
and lemon zest; simmer until the butter is
melted. Quickly add the flour; stir with a heavy
wooden spoon, as the dough will get extremely
thick and pull from the edge of the pan. You will
be tempted to stop the cooking as soon as it
thickens, but turn the heat to medium-low and
continue moving the dough around the pot until
it looks satiny, about 5 to 7 minutes). Transfer the
hot dough into the bowl of a standing kitchen
mixer. Using the paddle attachment (the dough
will be too thick for the whip attachment), beat
the dough at medium speed for 1 to 2 minutes, to
remove the initial heat. Beating at medium speed,
add the eggs one at a time, blending and incorporating after each egg. 2 ta b l e s p o o n s b o u rb o n , o p t i o n a l
Heat the peanut oil in a small but deep pot until
temperature reaches 325°F. (Use a candy thermometer to measure the temperature. This is a
lower temperature than you would use for frying
potatoes, but it allows the dough to puff up while
slowly frying. If the oil is too hot, the dough will
cook quickly on the outside, but will still be raw
on the inside. Test one first.) Slide the dough off
the spoon into the oil by the heaping teaspoonful.
pom tomato soup
This is our house tomato soup, which goes with our white cheddar grilled cheese sandwich. I tried
to take the soup off the menu during the summer and received calls at home asking me where the
grilled cheese sandwich and tomato soup went. I put it back on the menu the next day!
Bouquet garni:
6 t h ym e s p r i gs
1 rosemary sprig
4 ounces but ter
3 medium-size fennel bulbs, chopped
1 cup chopped yellow onion
½ cup chopped shallots
2 ta b l e s p o o n s c h o p p e d g a r l i c
3 ½ p o u n ds c a n n e d I ta l i a n p l u m t o m at o e s ,
with juice, chopped
1½ q u a r t s c h i c k e n s t o c k
1 c u p h e av y c r e a m
S a lt a n d p e p p e r
Fennel greens, for garnish
mash note
In a large saucepan over medium heat, melt
the butter. Add the fennel, onion, shallots,
and garlic. Sauté until tender. Add the
tomatoes and cook for 5 minutes. Add the
bouquet garni and chicken stock. Bring to
a boil. Reduce heat and simmer 15 to 20
minutes. Add the cream and bring to a
simmer, then remove from heat and let
cool. Discard the bouquet garni. Blend the
soup in a blender or with an immersion
blender until smooth, then pass blended
soup through a fine strainer. (This is
optional; you may like it with more
texture.) Season to taste with salt and pepper.
Garnish the soup with the sprigs of
fennel greens and serve.
Makes 10 servings
Clear, Creamy & Stewed
The best grilled cheese
sandwiches are made with
bread from a local artisan baker.
Pick your favorite type. Butter
each side, and use a sharp white
cheddar, such as Bandon.
It’s simple but
unbeatable!
Tie the thyme
and rosemary sprigs together with a piece of
kitchen string.
To m a ke t h e b o u q u e t g a r n i :
S
78
– nate kessler
chicken sopes
c h e f ju a n n u ñ e z
bovine, fowl & swine
These little crispy masa “ boats”
showed up for employee lunch
when it was Juan’s turn to cook.
He’s filled them with chicken, chili
verde pork, or roasted veggies in
the past. Pretty much any time
Juan cooks, we all know not to
miss lunch. We decided to offer
these little sopes for catered fiestas
and in entrée size on the
Pomegranate menu.
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135
ginger molasses
sandwich cookies
STICKY, GOOEY & CRUNCHY
sticky, gooey & crunchy
STICKY, GOOEY & CRUNCHY
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200
201
crunchy peanut butter bonbons
Years ago, I was given this recipe by a mom-pal at our children’s preschool. Twenty years later, kids are
still asking for them. Unlike chocolate truff les, they live in the freezer until you’re ready to enjoy them.
8 ta b l e s p o o n s (1 s t i c k ) u n s a lt e d b u t t e r ,
at r o o m t e m p e r at u r e
Line a baking sheet with parchment paper,
and set aside.
2 cups crunchy pe anut but ter,
at r o o m t e m p e r at u r e
2 2/3 c u p s p o w d e r e d s u g a r , s i f t e d
3 cups Rice Krispies or other
c r i s p r i c e c e r e a l
2 pounds high-qualit y bit tersweet
c h o c o l at e , c h o pp e d i n t o s m a l l p i e c e s
In the bowl of a standing kitchen mixer fitted
with a paddle attachment, blend together the
butter, peanut butter, and powdered sugar
until smooth. Carefully fold in the Rice
Krispies so as not to crush them. Roll into
small balls, using a small ½-ounce ice cream
scoop (a scoop is easier and makes consistent
bonbons). Freeze the peanut butter balls
for at least 3 hours.
Melt the chocolate in a double boiler over very low
heat. Stir to prevent the chocolate from getting
too hot as it melts; it should not feel hot to the
touch. As soon as the chocolate is melted, remove
it from the heat. Remove the peanut butter balls
from the freezer. Dip 5 bonbons at a time into the
melted chocolate; use a fork to remove the bonbons
so the chocolate can drip back into the bowl.
Transfer the dipped bonbons to the prepared
baking sheet, and refreeze to let the chocolate set
up. Dip the bonbons in chocolate once more for a
second coat. Refreeze the bonbons, and store in
the freezer in tightly sealed containers until ready
to serve; they do not need to be thawed first. The
bonbons will last 6 months in the freezer.
Makes 48 to 68 bonbons, depending on the scoop size
High-quality couverture, or
covering chocolate, for truff le making is
available in many grocery stores. Look for
a semisweet or bittersweet bar that has 65 to
70 percent chocolate. Most quality chocolate
makers are proud to show off their stats right
on the wrapper. Also, if you look closely,
some high-end grocers sell pastry-chefquality “working chocolate” pistoles,
chips made of covering
chocolate.
STICKY, GOOEY & CRUNCHY
STICKY, GOOEY & CRUNCHY
mash note
S
S
204
205
shaken, stirred & steeped
236
shaken, stirred & steeped
S
Left to right: Strawberry Rhubarb Collins,
Pomerita, Orange Dutchman, Cucumber
Mint Martini, Sherry, Not-So-OldFashioned, Blueberry Lemon Mojito,
Espresso Martini, Lisa’s Perfect Highball
S
237
index
A
Aïoli, caper citrus, 67
Albondigas (Mexican meatball soup), 77
Almond
and bread gazpacho, 81
milk maple oatmeal, 43
sauce for enchiladas, 191
Andouille, in Frogmore stew, 86
Angel food French toast, 42
Apple
carrot soup, 72
in Mexican chop salad, 103
spinach and fennel salad, 110
Apple cider–Calvados butter sauce, 177
Artichoke(s)
barigoule (braised with vegetables), 189
and calamari, fried, with
citrus caper aïoli, 67
white beans and tuna salad, 111
Asparagus
and farro salad with fava beans, 115
and morel mushroom pie, 196
Avocado
guacamole, 59
salad, 106
wasabi cream, 175–76
S
252
Bacon citrus dressing, 116
Banana cream pie, caramelized,222
Basil and strawberry lemonade
cocktail, spicy, 233
Bean(s)
black, and corn salsa, 133
fava, farro and asparagus
salad with, 115
lima, in succotash, 185
white, artichoke and tuna salad, 111
white, in cassoulet, 146
Beef
in albondigas (Mexican
meatball soup), 77
in Bolognese sauce, 151
grillades and grits, 141
hamburger, 152
short ribs, bourbon braised
and pulled, 138
skirt steak, cumin-crusted, 133
steak, cocoa nib rub for, 129
Beer, in Orange Dutchman
(beer, Prosecco, and
Grand Marnier), 238
Beet(s)
and blue cheese salad, 102
carpaccio salad, 102
Berries, in oat fruit scones, 40
See also individual varieties
C
Cabbage, coleslaw, 109
Cajeta (goat milk caramel), 227
Cake, angel food, French toast, 42
Calamari, and artichokes, fried,
with citrus caper aïoli, 67
Caper
citrus aïoli, 67
tomato, and olive, salad, 167
Caramel
bread pudding with, 227
cheesecake, with salted pecan
graham cracker crust, 214
goat milk (cajeta), 227
popcorn coated with, 213
Caramelized
banana cream pie, 222
onion rolls, 38
onions, 38, 125
Carrot
apple soup, 72
slaw, Asian, 109
Cassoulet, 146
Celeriac lasagna, 186
Champagne pomegranate
cocktail, 238
Cheese
blend, house, 66
in chilaquiles, 36
in squash blossom quesadillas, 192
See also individual varieties
Cheesecake, caramel, with salted pecan
graham cracker crust, 214
Cherry
compote, 206–8
pop tarts, 211
Chèvre, roasted garlic, 106
Chicken
fried, 126
fried, and waffles, 32
in paella, 170
roasted, 124
roasted, brined with blue
agave and lime, 140
sopes, 136
soup, Japanese, 76
soup, with noodles, 89
stock, white, 89
See also Guinea hen
Chilaquiles (tortilla chips baked
with salsa and cheese), 36
Chili lime vinaigrette, 97
Chocolate
bourbon pecan pie, 216
cocoa nib steak rub, 129
soup, 209
Chorizo
in mussel stew, 169
in paella, 170
Chutney, watermelon rind, 48
Cilantro
coconut rice, 158
oil, 66
Cinnamon
sugar, 22, 24, 204
rolls, 22
rolls, in bread pudding, 227
whipped cream, 216
Citrus
bacon dressing, 116
caper aïoli, 67
Clams
in bouillabaisse, 88
in coconut curry seafood soup, 74
in paella, 170
Cocktails
Bloody Mary, 240
blueberry lemon mojito, 232
cucumber mint martini, 234
espresso martini, 241
fig sidecar, 235
ginger pink grapefruit margarita, 235
Key lime pie martini, 239
lemongrass and elderflower
liqueur highball, 238
old-fashioned, 234
Orange Dutchman (beer, Prosecco,
and Grand Marnier), 238
pomegranate champagne, 238
pomegranate lemon martini, 239
pomegranate margarita, 232
Rhett Butler (Southern
Comfort and curaçao), 238
roibos toddy, 241
sangria, mulled, 241
strawberry basil lemonade, spicy, 233
strawberry rhubarb Collins,233
Cocoa nib steak rub, 129
Coconut
cilantro rice, 158
curry seafood soup, 74
pecan cornflake oatmeal cookies, 217
Coffee cake, pecan–sour cream, 39
Cognac, in fig sidecar, 235
Coleslaw, 109
Compote, cherry, 206–8
Confit, guinea hen, with
green olive sauce, 144
Cookies
ginger molasses sandwich
(crack cookies), 204
peanut butter sandwich, 209
pecan coconut cornflake oatmeal, 217
Corn
and black bean salsa, 133
creamed, 190
fritters, 50
in Mexican chop salad, 103
in succotash, 185
Corn dogs, 54
Cornmeal
corn dogs, 54
hush puppies (hush doxies),55
Crab
cakes with poblano pepper, 168
in Frogmore stew, 86
Cranberries, pickled, 119
Creole sauce, 172
Cuban sandwich
(with braised pulled pork), 132
Cucumber
in Mexican chop salad, 103
mint martini, 234
Curry coconut seafood soup, 74
Custard, lemon panna cotta, 225–26
D
Dal, red lentil, 199
Dressing. See Salad dressing
Drizzle, mustard, 96
Dumplings, sage ricotta, 85
E
Enchiladas, butternut squash, 191
Espresso martini, 241
F
Farro and asparagus salad with
fava beans, 115
Fava beans, farro and asparagus salad
with, 115
Fennel
and potato soup, chilled, 83
seeds, toasted, and white balsamic
vinaigrette, 94
and shrimp salad, 113
spinach and apple salad, 110
Fig
sidecar, 235
syrup, 235
Fire bread, 64–65
apple, bacon, and cheddar, 65
prosciutto arugula, 65
tequila rock shrimp, 65
Fish
in bouillabaisse, 88
in coconut curry seafood soup, 74
halibut, pine nut crusted, with
semolina gnocchi cakes, 162
halibut, seared, with roasted guajillo
pepper sauce, 160
hot and sweet sauce for, 164
salmon, in beautiful salad, 107
salmon, grilled, on cilantro coconut
rice with watermelon salsa, 158
salmon, pot pies, 159
in sushi tacos, 57
tilapia, fried, with vegetables and
hot and sweet sauce, 164
trout, pan-seared, with tomato, olive,
and caper salad, 167
tuna, and peas in salad, 111
tuna, seared, with sea vegetables,
sesame rice cake, ponzu sauce,
and wasabi avocado sauce, 175
tuna, white bean, and artichoke
salad, 111
French fries, 185
yuca matchsticks, 190
French toast, angel food, 42
Fritters, corn, 50
Frogmore stew (shrimp, crab, andouille,
and sweet corn in shellfish broth), 86
Fruit, dried, in oat scones, 40
G
Garlic
naan, 199
oil, roasted, 66
roasted, 66
rouille, 88
Gazpacho
bread and almond, 81
tomato, 80
Gin
in cucumber mint martini, 234
in lemongrass and elderflower
liqueur highball, 238
Ginger
lemon oatcakes, 23
mix for glass rim, 235
molasses sandwich cookies
(crack cookies), 204
pear marmalade, 26
pink grapefruit margarita, 235
simple syrup, 233
Gnocchi semolina cakes, 162
Goat cheese, roasted garlic, 106
Goat milk caramel (cajeta), 227
Graham cracker crust, 219
with salted pecans, 214
Grapefruit ginger margarita, 235
Grillades and grits, 141
Grits
and grillades, 141
and shrimp, 30
Guacamole, 59
Guajillo pepper sauce, roasted, 160
Guinea hen
confit with cracked green
olive sauce, 144
roasted, with onion sauce, 125
See also Chicken
H
Halibut
pine nut crusted, with
semolina gnocchi cakes, 162
seared, with roasted guajillo pepper
sauce, 160
Hamburger, 152
Hard sauce, 24
Highball, lemongrass and elderflower
liqueur, 238
Honey butter, 22, 40
Hot dogs (corn dogs), 54
Hot puffs (pâte à choux), 24
Hush puppies (hush doxies), 55
I
Ice cream, strawberry semifreddo, 225
J
Jicama, in Mexican chop salad, 103
K
Kaffir lime leaf braised lamb shanks, 148
Key lime
pie martini, 239
tart, 219
Kumquat sauce, sweet and spicy, 194
L
Lamb
in cassoulet, 146
shanks, kaffir lime leaf braised, 148
Lasagna, celeriac, 186
Lemon
blueberry mojito, 232
ginger oatcakes, 23
panna cotta, 225–26
pomegranate martini, 239
vinaigrette, grilled, 96
Lemonade, strawberry basil cocktail,
spicy, 233
Lentil(s), red, dal, 199
Lima beans, in succotash, 185
Lime
and blue agave brined roasted chicken,
140
chili vinaigrette, 97
Key lime pie martini, 239
Key lime tart, 219
marinade for steak, 133
sour cream, 36, 136–37
M
Maple
almond milk oatmeal, 43
salad dressing, 98
Margarita
ginger pink grapefruit, 235
pomegranate, 232
Marmalade, ginger-pear, 26
Martini
cucumber mint, 234
espresso, 241
Key lime pie, 239
pomegranate lemon, 239
Masa harina, in chicken sopes, 136
shaken, stirred & steeped
shaken, stirred & steeped
B
Biscuits, blue cheese, 60
Bloody Mary, 240
mix, 240
Blueberry lemon mojito, 232
Blue cheese
and beet salad, 102
biscuits, 60
Bolognese sauce, 151
Bonbons, peanut butter, 205
Bouillabaisse, 88
Bourbon
chocolate pecan pie, 216
in hard sauce, 24
in roibos toddy, 241
Bread
and almond gazpacho, 81
fire, 64–65
naan, garlic, 199
pudding, with cajeta
(goat milk caramel), 227
See also Biscuits; Rolls; Scones
Broth, turkey, 84
Brussels sprout petal salad, 119
Butter
honey, 22, 40
sauce, apple cider Calvados, 177
sauce, orange, 162
sauce, shrimp, 30
S
253
Mayonnaise, 99
caper citrus aïoli, 67
Meatball soup (albondigas), 77
Meringue, 219
Mint
in blueberry lemon mojito, 232
cucumber martini, 234
Mojito, blueberry lemon, 232
Muffuleta
mix (olive salad), 61
sandwich, 61
Mushroom(s)
morel, and asparagus pie, 196
shiitake, in avocado salad, 106
and spinach pie, 197
Mussel(s)
in bouillabaisse, 88
in coconut curry seafood soup, 74
in paella, 170
stew, 169
Mustard drizzle, 96
N
Naan, garlic, 199
Nuts. See Pecan
O
S
254
P
Paella, 170
Pancakes, lemon ginger oatcakes, 23
Panna cotta, lemon, 225–26
Pasta, Bolognese sauce for, 151
Pastry cream, 222–23
Pâte à choux (hot puffs), 24
Pea(s)
sugar snap, salad, 114
and tuna in salad, 111
Peach pies, fried, 220
Q
Quesadillas, squash blossom, 192
Quinoa, bell peppers stuffed with, 182
R
Raspberry pomegranate mix, 232
Rhett Butler (Southern Comfort and
curaçao), 238
Rhubarb strawberry Collins, 233
Rice
cakes, sesame scallion, 175–76
cilantro coconut, 158
in paella, 170
pudding brûlée with cherry compote,
206
red tomato, 172
in sushi tacos, 57
Ricotta sage dumplings, 85
Roibos toddy, 241
Rolls
cinnamon, 22
cinnamon, in bread pudding, 227
onion, caramelized, 38
See also Biscuits
Rouille, 88
Rub
cocoa nib, for steak, 129
shichimi t-ogarishi spice, for tuna, 175
Rum, in blueberry lemon mojito, 232
S
Sage
blue cheese sauce, 183
ricotta dumplings, 85
Salad
avocado, 106
beautiful, with salmon, 107
beet and blue cheese, 102
beet carpaccio, 102
Brussels sprout petal, 119
carrot slaw, Asian, 109
coleslaw, 109
farro and asparagus with fava beans, 115
Mexican chop (jicama, apple, corn,
and cucumber), 103
potato, 116
sea vegetable, 175–76
shrimp and fennel, 113
spinach, fennel, and apple, 110
sugar snap pea, 114
tomato, olive, and caper, 167
with tuna and peas, 111
white bean, artichoke, and tuna, 111
Salad dressing
chili lime vinaigrette, 97
citrus-bacon, 116
lemon vinaigrette, grilled, 96
maple, 98
mustard drizzle, 96
orange Cointreau, 98
tomato, oil-cured, 97
sesame, creamy, 114
white balsamic and toasted fennel seed
vinaigrette, 94
Salmon
in beautiful salad, 107
grilled, on cilantro coconut rice with
watermelon salsa, 158
pot pies, 159
in sushi tacos, 57
Salsa
corn and black bean, 133
grilled, 59
tomatillo, 36
tomatillo and poblano pepper, 192
watermelon, 158
Salt, seasoning, 129
Sandwich
Cuban (with braised pulled pork), 132
muffuleta, 61
Sangria, mulled, 241
Sauce
almond enchilada, 191
apple cider–Calvados butter, 177
avocado wasabi cream, 175–76
Bolognese, 151
cajeta (goat milk caramel), 227
caper citrus aïoli, 67
Creole, 172
guajillo pepper, roasted, 160
hard, 24
hot and sweet, for fish, 164
kumquat, sweet and spicy, 194
mayonnaise, 99
olive, cracked green, 144–45
orange butter, 162
ponzu, thickened, 175–76
rouille, 88
sage–blue cheese, 183
shrimp butter, 30
sope, 136–37
tomato olive oil, 188
Sausage
andouille, in Frogmore stew, 86
in cassoulet, 146
chorizo, in mussel stew, 169
chorizo, in paella, 170
corn dogs, 54
Italian, in Bolognese sauce, 151
Scallion-cheddar scones, 43
Scallops, seared, with apple cider–Calvados
butter sauce, 177
Scones
oat fruit, 40
scallion-cheddar, 43
Seasoning salt, 129
Sea vegetable salad, 175–76
Semifreddo, strawberry, 225
Semolina gnocchi cakes, 162
Sesame dressing, creamy, 114
Shichimi t-ogarishi (Japanese spice powder)
nori popcorn, 51
in spice rub for tuna, 175
Shrimp
in bouillabaisse, 88
butter sauce, 30
in coconut curry seafood soup, 74
in Creole sauce with red tomato rice,
172
and fennel salad, 113
in Frogmore stew, 86
and grits, 30
in paella, 170
tequila, 66
tequila, fire bread, 65
Simple syrup, 233
ginger, 233
strawberry, 233
Slaw
cabbage, 109
carrot, Asian, 109
Sope(s), chicken, 136
sauce, 136–37
Soup
albondigas (Mexican meatball soup), 77
bouillabaisse, 88
carrot apple, 72
chicken, Japanese, 76
chicken noodle, 89
chocolate, 209
coconut curry seafood, 74
gazpacho, bread and almond, 81
gazpacho, tomato, 80
potato and fennel, chilled, 83
squash, Delicata, 73
tomato, 79
turkey, 84
Spinach
fennel and apple salad, 110
and mushroom pie, 197
Squash
blossom quesadillas, 192
butternut, enchiladas, 191
Delicata, soup, 73
red kuri, roasted, with pasta and
sage cream sauce, 183
Stew
bouillabaisse, 88
Frogmore (shrimp, crab, andouille,
and sweet corn in shellfish broth), 86
mussel, 169
Strawberry(ies)
basil lemonade cocktail, spicy, 233
macerated, 225–26
rhubarb Collins, 233
semifreddo, 225
simple syrup, 233
Succotash, 185
Sugar snap pea salad, 114
Sushi tacos, 57
Sweet potato, in potato salad, 116
Syrup
fig, 235
simple, 233
simple, ginger, 233
simple, strawberry, 233
T
Tacos, sushi, 57
Tart. See Pie
Tea, in roibos toddy, 241
Tequila
in ginger pink grapefruit margarita, 235
in pomegranate margarita, 232
rock shrimp, 66
rock shrimp fire bread, 65
Thyme pastry pie crust, 195
Tilapia, fried, with vegetables and
sweet sticky fish sauce, 164
Tomatillo(es)
in chilaquiles, 36
and poblano pepper salsa, 192
salsa, 36
Tomato(es)
in Creole sauce, 172
gazpacho, 80
oil-cured, salad dressing, 97
olive and caper salad, 167
olive oil sauce, 188
preserves, 118
soup, 79
Tom Collins, strawberry rhubarb, 233
Tortilla chips, in chilaquiles, 36
Trout, pan-seared, with tomato, olive,
and caper salad, 167
Tuna
and peas in salad, 111
seared, with sea vegetables, sesame rice
cake, ponzu sauce, and wasabi
avocado sauce, 175
shichimi t-ogarishi spice rub for, 175
in sushi tacos, 57
white bean and artichoke salad, 111
Turkey
broth, 84
soup, 84
V
Veal, osso buco, 150
Vinaigrette
chili lime, 97
lemon, grilled, 96
white balsamic and toasted fennel seed,
94
See also Salad dressing
Vodka
in Bloody Mary, 240
in Key lime pie martini, 239
pepper, 240
in pomegranate lemon martini, 239
in spicy strawberry basil lemonade, 233
in strawberry rhubarb Collins, 233
W
Waffles, buttermilk, 32
Watermelon
salsa, 158
rind chutney, 48
rind, pickled, 48
Whipped cream, cinnamon, 216
Whiskey
in roibos toddy, 241
in old-fashioned, 234
in Rhett Butler (Southern
Comfort and curaçao), 238
Wine, sangria, mulled, 241
Y
Yuca, fried matchsticks, 190
shaken, stirred & steeped
shaken, stirred & steeped
Oat(meal)
almond milk maple, 43
cakes, lemon ginger, 23
coconut pecan cornflake cookies, 217
fruit scones, 40
Oil
cilantro, 66
garlic, roasted, 66
Old-fashioned, 234
Olive(s)
cracked green, sauce, 144–45
muffuleta mix (olive salad), 61
tomato and caper salad, 167
Onion(s)
caramelized, 38, 125
red, pickled, 99
rolls, caramelized, 38
Orange
braised pulled pork, 129
butter sauce, 162
citrus-bacon dressing, 116
Cointreau salad dressing, 98
Orange Dutchman (beer, Prosecco,
and Grand Marnier), 238
Osso buco, 150
Peanut butter
bonbons, 205
sandwich cookies, 209
Pear ginger marmalade, 26
Pecan
chocolate bourbon pie, 216
coconut cornflake oatmeal cookies, 217
graham cracker crust, salted, 214
sour cream coffee cake, 39
Pepper(s)
bell, roasted and stuffed with quinoa,
182
guajillo, sauce, roasted, 160
jalapeño, in chili lime vinaigrette, 97
poblano, in crab cakes, 168
poblano, and tomatillo salsa, 192
red, in rouille, 88
vodka, 240
Pickled
cranberries, 119
red onions, 99
watermelon rind, 48
Pie
asparagus and morel mushroom, 196
caramelized banana cream, 222
cherry pop tarts, 211
chocolate bourbon pecan, 216
Key lime tart, 219
mushroom and spinach, 197
peach, fried, 220
salmon pot pies, 159
Pie crust
for cherry pop tarts, 211–12
flaky, 222
for fried peach pies, 220
graham cracker, 219
graham cracker pecan, salted, 214
thyme pastry, 195
Pizza (fire bread), 64–65
Pomegranate
champagne cocktail, 238
glazed pork chops, 143
lemon martini, 239
margarita, 232
raspberry mix, 232
Ponzu sauce, thickened, 175–76
Popcorn
caramel-coated, 213
togarishi nori, 51
Pork
in cassoulet, 146
chops, pomegranate-glazed, 143
in paella, 170
pulled, braised sour orange, 130
See also Sausage
Potato(es)
in celeriac lasagna, 186
and fennel soup, chilled, 83
salad, 116
smashed, 124
Pot pies, salmon, 159
Preserves, tomato, 118
Pudding
bread, with cajeta (goat milk caramel),
227
rice, brûlée with cherry compote, 206
S
255