Thursday, January 22, 2009

Man Food or Vintage Restaurant

Man Food: Recipes from the Iron Trade

Author: Sloss Furnaces National Historical Landmark

Late in 1939 Editor Russell Hunt had a good idea. Why not dress up his foundrymen’s magazine with recipes by the ironworkers themselves? Many like him, were avid campers, hunters, and fishermen, or least backyard grill masters and cooks. As his magazine Pig Iron Rough Notes went all over the country and indeed into several foreign countries, Hunt was sure his readers would respond with enthusiasm. And they did. Over the next twenty years Pig Iron Rough Notes would sport 64 recipes from the South, Texas, the Midwest, Australia, all with the basic theme of outdoor cooking—and equipment made of iron! These unpretentious and hearty dishes are heavy on barbeque ( including three recipes for Brunswick stew, one designed to feed a crew of ten hungry ironworkers) and other grilling, but with unexpected surprises—a recipe for making Chinese-style tea shares space comfortably with a guide to muskrat stew. So pull up a grill, strap some meat to it, and enjoy.



Books about: 500 Recetas rapidas faciles y practicas or Complete Idiots Guide to Comfort Food

Vintage Restaurant: Handcrafted Cuisine from a Sun Valley Favorite

Author: Jeff Keys

Jeff Keys started his culinary career in Aspen some thirty years ago. Since then, he has worked in and owned many restaurants, developing a love of European cuisine mixed with a rugged western sensibility along the way. He now owns and operates Vintage Restaurant in Sun Valley, Idaho, playground to the famous, wealthy, and well-traveled. Vintage Restaurant is renowned for its rustic elegance, including impeccably prepared and presented cuisine with a sophisticated flair that reflects the untamed beauty of the West. Fresh, in-season ingredients, local flavors, heirloom vegetables, and friendly atmosphere make Vintage the ultimate place to savor a meal after a hard day on the challenging slopes of Sun Valley.

Now, experience the unforgettable cuisine of Vintage Restaurant in this new book, featuring classic yet innovative recipes for appetizers, entrees, pastas, salads, soups, and handcrafted desserts including:

Prawn and Goat Cheese Tarte

Bacon-Wrapped Grilled Fresh Spring Asparagus

Mushroom Spinach Strudel

Spicy King Crab Salad with Romaine, Tomato, and Cucumber

Grilled Chili-Lime Prawn Salad

Warm Shiitake Mushroom Sesame Vinaigrette

Classic Tomato Soup

Seared Muscovy Drake Breast with Creamy Five Rice Wild Mushroom Risotto

Paris Bistro Tenderloin of Beef

Idaho Ribeye Steak Feast

Naturally Raised Veal Rack Chop Tuscan Hill Country Style

Apple Wood Smoked Pork Loin Chop with Figs, Ginger, and Chocolate Port

Butterflied Idaho Leg of Lamb with a Creamy Mushroom Charlotte

Fresh Sea Bass from the Sea of Cortez Cabo San Lucas Style

Blood Orange Demitasse Creme Brulee

Jamaican Chimney Sweeps Gelato

Delights of the NakedStranger

The World's Best Root Beer Float



Table of Contents:

Table of Contents

Introduction

Vintage Style

Luscious Starters:Prawn and Goat Cheese Tarte

Spicy Cajun Oysters

Los Barilles Rock Shrimp Sweet Corn Tamale

Olympic Peninsula Steamer Clams

Lightly smoked Wild King Salmon Pate'

Wild Mountain White Pizzas

1. Grilled Shrimp Salad

2.Wild Mushrooms and White truffle oil drizzle

3. Bacon Wrapped grilled fresh spring asparagus

4.Grilled Slices of smoked Muscovy duck breast

Mushroom Spinach Strudel

Smoked Valentina Chicken Wings

Ahi tuna Sate

Asian sashimi Bruchetta

Seared Flatiron Steak Sate.

The Salads and Dressings: The Vintage House Salad

Butterleaf, Fresh Pear and Gorgonzola Salad

Heirloom Tomato Salad # 1

Mediterranean Salad

Spicy King Crab Salad with Romaine, tomato and cucumber

Grilled Chili-lime Prawn Salad

My Quintessential Italian Pasta Salad

Warm Fingerling potato salad

My ex-partners French girlfriends Ham, Artichoke and
Mushroom Salad done two ways.

Asian Slaw

Jicama, Grapefruit and Chinese cabbage Slaw

Spicy New Orleans Slaw

Fresh Basil, Parmesan vinaigrette

Chili, Lime Vinaigrette

Creamy Mustard Dressing

Vintage House Mustard Vinaigrette

Orange Pecan Dressing

Sesame Mint Dressing

Blue Cheese Vinaigrette

Asian Vinaigrette

Balsamic Vinaigrette

Wasabi Vinaigrette

Warm Shiitake mushroom sesame vinaigrette

Slaw dressings: Asian, Spicy and Poppyseed.

The Lost Art of Great Soup: Baked Onion, Roasted Tomato done two ways.

Cream of mushroom and fresh herb

Leek, Brie and yukon gold potato chowder

Chowder variations

Alpine chowder from Aspen Memories, The Mother soup

Szechwan CarrotSoup

Spicy Tomato Orange Soup

Creamy Baked onion with grilled mushrooms

Avocado Gazpacho garnished two ways.

Shellfish Gazpacho

Tomato Manifesto: Heirloom tomato salad #2, The best expression of Tomatoes

My most Classic Tomato soup

Tomato, Black currant Chutney

Tomato, Ginger and lemon Jam

Vintage House Pico de Gallo

Hair of the Dog tomato sour cream Tequila dipping sauce

Cabo Rock Shrimp Tomato relish

Chopped Tapanade Bruchetta with warm Heirloom tomatoes

Roasted Tomato and garlic sauce for Pastas

Two Pastas for Roasted Tomato and Garlic Sauce

#1. Spicy Tomato Orange with Penne pasta

#2 Paparadelli Pasta bowl New Orleans Style

Vintage Basic Brown Sauce Interlude:

Simple, Fast and Delicious homemade brown sauce: A Complete guide.

The Entrees: Old-fashioned crispy skin roast Duckling with wild rice toasted pecan pilaf
And baked apple brandy compote.

Seared Muscovy Drake Breast Morocco Style

Seared Muscovy Drake Breast with creamy five rice wild mushroom risotto.

Southern style blackened Flatiron Steak

Paris Bistro Tenderloin of Beef back street version.

Paris Bistro Tenderloin of Beef upscale version.

Idaho Ribeye Steak Feast

Kung Pao New York Steak

Naturally raised Veal Rack Chop Creamy Picatta Style

Naturally raised Veal Rack Chop Tuscan Hill Country Style

Pork Tenderloin Wine Country Style

Pork Loin Chop With spicy southern gravy and sweet corn red chili polenta

Apple wood smoked Pork Loin Chop with figs, ginger and chocolate port

Vintage Pecan Chicken

Asian Mahogany Chicken Bowl

Baja Chicken Ceasar Salad

Idaho Rack of Lamb English Pub Style

Grilled Idaho Lamb Chops with panchetta, onion confit farmers cheese tart.

Butterflied Idaho Leg of Lamb in the style of Southwestern France

Butterflied Idaho Leg of Lamb with a creamy Mushroom Charlotte

Idaho Ground Lamb Salisbury Steak with smothered gravy

Fresh Sea Bass from the Sea of Cortez Cabo San Lucas style

Fresh Ahi Tuna Steak with Provencal salad, Deviled eggs, Nicoise dressing

Fresh pan seared deep sea Scallops Chinese Sesame Barbeque Style

Fresh Mahi Mahi South Pacific Style

Baked Idaho Rainbow Trout with New England Crab and cracker stuffing.

Char broiled Fresh Troll King Salmon Old California Style

Fresh Alaskan Halibut Mediterranean Style

Mountain Decadence and the Delights of the Naked Stranger: Desserts
Dessert sauces: Here are seven great dessert sauces we use at Vintage.

Caramel Sauce

Chocolate sauce

Hot fudge sauce

Pecan Brandy sauce

Whiskey Sabayon

Bachelors Berries

Brandy Berry sauce

Mountain Decadence Ice Cream: White Chocolate

Creme Brulee

Organic Banana

Creme Fraiche

The Delights of the Naked Stranger

Blood orange demitasse Creme Brulee

Key lime demitasse Creme Brulee

Catalan Demitasse Creme Brulee

White Chocolate toasted pecan ice cream balls with hot fudge sauce

Jamacian Chimney Sweeps Gelato

Italian coffee Chimney Sweeps Gelato

Fresh Pear Strudel with MDI

Fresh Strawberry Strudel with MDI

Macadamia nut toffee tart

Soft Gooey Silkiness

Frozen Key Lime Souffle

Frozen Mineola Tangerine Souffle

White Chocolate Mousse with toasted Hazelnuts

The worlds best Root Beer Float

Honey grilled Peaches (or nectarines) with creme fraiche ice cream, and Brandy berry sauce.

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