Mustards Grill Napa Valley Cookbook / Cindy Pawlcyn with Brigid Callinan.

Format:

Book

Author/Creator:

Pawlcyn, Cindy.

Callinan, Brigid, author.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American--California style.

Cooking, American.

Mustards Grill.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor) (inscription) (Blank Collection copy)

Pawlcyn, Cindy (autograph)

Physical Description:

276 pages : color illustrations, color portraits ; 26 cm

Place of Publication:

Berkeley, Calif. : Ten Speed Press, [2001]

Contents:

Way Too Many Wines

Appetizers

Whole Roasted Garlic with Croutons 5

Curry Chicken Skewers with Eggplant Relish and Tomato Chutney Vinaigrette 6

Grilled Figs with Pancetta, Balsamic Vinaigrette, and Walnuts 7

Crab Cakes with Red Beet and Horseradish Remoulade 9

Cornmeal Pancakes with Caviar and Creme Fraiche 11

Artichokes with James Beard's Beer Batter and Tarragon Aioli 12

Stuffed Squash Blossoms with Cherry Tomato Salsa 14

Goat Cheese From the Very Beginning 16

Smoked Trout with Warm Sweet Potato Salad and Horseradish Cream 18

Morel Mushroom and Goat Cheese Toasts 23

Morel Mushroom and Green Corn Tamales 24

Grilled Quail with Sesame Dressing and Papaya-Lime Relish 26

Smoked Salmon, Pasilla Corncakes, and Creme Fraiche 28

Coconut Curried Mussels 29

Grilled Pasilla Chiles with Tamale Stuffing and Salsa Ranchera 30

Crispy Calamari with Curried Slaw 31

Seared Ahi Tuna on Sesame Crackers with Wasabi Cream 35

Steamed Manila Clams or Mussels 37

Mustards' BBQ Smoked Chicken Wings 38

Chinese-Style Chicken Wings 39

Duck Carnitas Tostadas with Ancho Chile Salsa and Tomatillo Salsa 40

Soups

Asparagus Soup with Arugula and Creme Fraiche 44

Hot-and-Sour Mushroom Soup 45

Red Tomato Gazpacho 46

Grape and Almond Gazpacho 47

Pear and Rutabaga Soup 48

Tomato, Basil, and Tortilla Soup 49

French Country-Style Vegetable Soup with Pistou 50

Roasted Squash Soup 51

Golden Gazpacho 52

Yucatan-Style Chicken and Vegetable Soup 54

White Vegetable Soup 55

Cauliflower Soup with Truffles 58

Curried Cauliflower Noodle Soup 60

Spiced Lentil-Vegetable Soup 61

Salads

Mixed Greens with Those Nuts and Blue Cheese 64

Arugula and Maytag Blue Cheese Salad with Maple-Sherry Vinaigrette 65

Sean's Butter Lettuce Salad with Maytag Blue Cheese Dressing 66

Warm Spinach and Frisee Salad 67

Thai Lamb and Ginger Salad with Curry Vinaigrette 69

Blood Orange and Chioggia Beet Salad 71

Haricots Verts, New Potato, and Torpedo Onion Salad 72

Heirloom Tomato Salad 73

Grilled Potato Salad with Goat Cheese, Fried Garlic, and White Truffle Vinaigrette 76

Grilled Salmon Salad 77

Chinese Chicken Salad with Sesame Noodles and Rice Vinegar Cucumbers 79

Beet and Goat Cheese Salad with Balsamic Vinaigrette 81

From the Smoker & Grill

Japanese-Inspired Beef Filet "Rolls" 86

Steak and Potatoes "Truck Stop Deluxe" 87

Veal Chops with Roasted Red Bell Pepper and Black Olive Relish 89

Spicy Mustard and Garlic Poussin with Black Beans and Tomatillo-Avocado Salsa 90

Grilled Halibut with Tomato Vinaigrette 91

Grilled Beef Tenderloin con Tres Salsas 92

Hanger Steak with Watercress Sauce 94

Double Lamb Chops with Tapenade and Polenta 96

Achiote-Marinated Chicken Breasts with Black Beans and Mango Salsa 97

Mongolian Pork Chops 99

Grilled Salmon with Red Beet and Orange Relish and Coarse-Grain Mustard Beurre Blanc 100

Columbia River Sturgeon with Brussels Sprouts and Thyme and Parsley Beurre Blanc 101

Grilled Tuna with Moroccan Pepper Salad and Grilled Potatoes 104

Chilean Sea Bass with Sake-Braised Shiitakes and Grilled Asparagus 105

Tea Smoked Duck with 100-Almond Sauce and Ginger Pickled Mango 107

Thai Garlic Crab 109

Honey-Glazed Spiced Duck with Wild Rice and Tomatoes in Ginger Vinaigrette 110

Half-Slab BBQ Baby Back Ribs with Crispy Yams and Coleslaw 112

Grilled Rabbit "Coq au Vin" with Winter Vegetables 114

Grilled Squab with Dijon Mustard Sauce and Spicy Herb Salad 118

Out o' the Pan

Butternut Squash and Goat Cheese Risotto 123

Cauliflower and Sweet Pea Penne 124

Linguine with Morel Mushrooms, Garlic, and Sage 125

Lemon-Garlic Chicken 129

Braised Duck Legs 131

Louise's Bouillabaisse with Rouille 132

Sean's Salmon Roulade with Kalamata Olive, Orange, and Celery Relish 137

Mixed Wild Mushroom Risotto with Grilled Chanterelles 139

Sweet Potato and Leek Ravioli with Morel Mushrooms and Brown Butter Sauce 140

Liver Diablo with Applewood-Smoked Bacon and Polenta 144

Sandwiches

Grilled Eggplant and Zucchini Sandwiches with Muffaletta Mix 149

Wild Mushroom "Burgers" with Apple-Jicama Slaw 151

Soft-Shell Crab Club Sandwiches 153

Ahi Tuna Sandwiches 154

Ahi Tuna and Shiitake Mini Burgers 156

Smoked Turkey, Bacon, and Grilled Apple Sandwiches with Guacamole 160

Smoked Beef Tri-Tip Sandwiches with Horseradish Cream and Watercress 161

Slow-Smoked BBQ Pork Sandwiches with Ooo-Eee! Sauce 162

Herb-Cured Chicken Breast Sandwiches with Eggplant Relish and Romesco Sauce 164

Smoked Ham and Jarlsberg Cheese Sandwiches with Basil Mayonnaise and Tomato and Apricot Chutney 165

Sides

Sweet-and-Sour Coleslaw 168

Carrots with Onion and Cumin 168

Erasto's Coleslaw 169

Braised Red Cabbage 169

Sauteed Greens 170

Baby Zucchinis with Garden Herbs 171

Summer Succotash 172

Fava Bean Succotash 174

Crispy Yams 174

Winter Squash Gratin 175

Grilled Yams and Yukon Gold Potatoes with Harissa 176

Mustards' Mashed Potatoes 178

Celery Root Mashers 179

Grilled Potatoes with Rosemary and Garlic 180

Mashed Potato Pancakes with Jarlsberg Cheese 181

Cumin Potato Salad 182

Erasto's Chile and Orange Black Beans 183

Crispy Black Bean-Rice Cakes 184

Polenta 185

Stilton Polenta 186

Sharp Cheddar Polenta Cakes 187

Steamed Basmati Rice 189

Roasted Potatoes 189

Wild Rice 191

Condiments

Roasted Garlic Aioli 194

Basil Pesto 194

House-Made Ketchup 195

Chinese-Style Mustard Sauce 196

Lime Creme Fraiche 196

Salsa Ranchera 197

Turmeric Pickles 200

Caramelized Onions 200

Aioli 201

Avocado and Pumpkin Seed Salsa 202

Mango Salsa 203

Black Olive Relish 203

Tomato Chutney 204

Mint-Tarragon Pesto 204

Tomato and Apricot Chutney 205

Smoked Tomatoes 205

Onion Jam 206

Ginger Butter 206

Eggplant Relish 207

Thyme and Parsley Beurre Blanc 208

Erasto's Oaxacan Mole 209

Oddities

Those Nuts 212

Croutons 212

Curry Paste 213

House-Made BBQ Spice 213

Mustards' Secret Coating 214

Madeira-Herb Marinade 214

Fresh Pasta 215

Vegetable Stock 215

Light Chicken Stock 218

Veal Stock 219

Corn Stock 220

Mushroom Stock 220

Fish Stock 221

Desserts

Cindy's Tapioca Pudding with Bourbon Cream 228

Vanilla Bean Creme Caramel 229

Chocolate-Anise Pots de creme 230

Caramel Apple Bread Pudding 231

Lemon-Lime Meringue Pie 234

Apple Pie with Cheddar Cheese Crust 236

Bing Cherry and Almond Tart 237

Conconut Dream Pie with Gooey Chocolate-Coconut Sauce 238

Chocolate-Hazelnut Truffle Tart 240

Double Berry Sorbet with Chocolate O's 242

Tangerine Sorbet with Blondies 243

Pear Sorbet with Cornmeal Sugar Cookies 244

Milk Chocolate Malted Ice Cream 245

Mint Julep Ice Cream 246

Caramel Ice Cream 247

Strawberry-Rhubarb Cobbler with Black Pepper Biscuits 248

Red Raspberry, White Peach, and Blueberry Cobbler with Cornmeal Brown Butter Biscuits 252

Cinnamon-Oatmeal Strawberry Shortcakes 253

Chocolate Pecan Jack Daniel's Cake with Jack Daniel's Chocolate Sauce 254

Blueberry Cornmeal Upside-Down Cake 256

Brown Sugar Angel Cake with Whiskey Creme Anglaise 257

Peach Melba Cake 258

Coco-Nutty Cake 260.

Notes:

Includes bibliographical references (page 269) and index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Kislak Center Chef Fritz Blank Culinary Archive and Library copies 1 & 2 presented to the Penn Libraries by Fritz Blank in 2008.

Blank Collection copies 1 & 2 have dust-jackets retained.

Blank Collection copies 1 & 2 have bookplates of Chef Fritz Blank.

Kislak copy 2 dust jacket has medallion "James Beard Foundation/Kitchen Aid BookAwards Winner".

Kislak copy 2 inscribed "Dear Fritz. So happy you'll have this book!! Cindy Pawlcyn".

ISBN:

1580080456

9781580080453

OCLC:

45917011

Online:

Laurie Burrows Grad Collection Home Page