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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