Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant

COAUTHOR’S NOTE • INTRODUCTION • GRILLING BASICS • HOW TO USE THIS BOOK • ODE TO ARGENTINA

PART 1 BEGINNINGS

CHAPTER 1 ENTRADAS

Spiced Beef Empanadas with Olives and Raisins

Grilled Corn Empanadas with Poblano and Gruyère

Grilled Artichokes with Espelette Mayo

Broiled Cantaloupe with Hand-Stretched Mozzarella Curds and Prosciutto

Baked Ricotta with Button Mushroom Confit and Balsamic Brown Butter

Coal-Roasted Oysters on the Half-Shell with Chimi Mayo and Manchego

Dungeness Crab Bruschetta with Avocado, Radish, and Shiso

Clam Chowder with Smoked Beef Marrow Bones, Green Onion, and Jalapeño

Grilled Foie Gras with Caramelized Onion–Sherry Broth, Savoy Cabbage, and Gruyère Toasts

Foie Gras Terrine

Grilled Lamb Heart with Charred Leek Puree and Toasted Pine Nuts

Beef Tenderloin Tartare with Fried Squid and Herb-Caper Emulsion

Smoked Beef Tongue with Ensalada Rusa and Sweetbread Croutons

Spicy Tomato-Braised Beef Tripe with Poached Octopus and Mint Aïoli

CHAPTER 2 CHILLED SEAFOOD

Shrimp Ceviche with Chiles, Avocado, and Popcorn

Mussel Poke with Celery, Ginger, and Sesame

Scallop Dynamite Salad with Avocado, Nori, and Tobiko

Salmon Gravlax with Orange-Chile Oil, Cucumber, and Shiso

Poached Squid and Octopus Salad with Fennel, Orange, and Celeriac

Albacore Tuna Ceviche with Yuzu, White Soy, and Tomato

PART 2 FROM THE GRILL

CHAPTER 3 GRILLED MEATS

Grilled Beef Skirt Steak with Onion Marinade

Grilled Bone-In Beef Rib-Eye Steak with “Black Gold”

Grilled Flanken-Style Beef Short Ribs

Grilled Veal Chops with Chanterelle Mushroom Stroganoff

Grill-Roasted Veal Sweetbreads with Spring Crudités and Anchoïade

Grilled Maple-Brined Pork Chops

Grilled Chorizo Sausages

Grilled Morcilla Sausages

Ash-Seared Lamb Loin with Celery, Cilantro, Orange, and Cumin-Chile Oil

Grilled Lamb Shoulder Chops with Rosemary Marinade

Grill-Roasted Leg of Goat with White Truffle, Button Mushroom, and Fresh Ricotta Salad

Grilled Whey-Brined Quail with Sage-Roasted Grapes

Grilled Butterflied Whole Chicken with Grilled Figs, Manouri Cheese, and Lentil Chimichurri

Grill-Roasted Turkey Butts with Cilantro-Peanut Relish and Watermelon

Grilled Squab “al Diablo” with Sesame-Chile Oil

Grilled Duck Breasts with Brandied Cherries

CHAPTER 4 GRILLED SEAFOOD

Grilled Head-On Spot Prawns with Garlic, Green Onion, and Sumac

Grilled Sea Scallops with English Peas and Orange-Pastis Butter

Grilled Whole Dungeness Crab with Smoked Tomato–Ancho Chile Butter

Grilled Albacore Tuna and Morel Mushrooms with Nettle and Green Garlic Salsa Verde

Grilled Wild Halibut on the Bone with Toasted Garlic–Lemon Oil

Grilled Mackerel with Charred Poblano Romesco and Pickled Red Onion

Grilled Side of Salmon

Cast-Iron Grilled Whole Trout with “Black Gold” Fingerling Potatoes and Capers

CHAPTER 5 GRILLED VEGETABLES

Grilled Maitake Mushrooms with Smoked Sea Salt and Green Onions

Grilled Spicy Green Beans with Cashews and Basil

Grilled Baby Bok Choy with Ecuadorian Peanut Sauce and Hard-Boiled Egg

Grilled Zucchini and Eggplant with Castelvetrano Olive–Almond Salsa

Blistered Snap Peas with “Everything” Bagel Seasoning, Chive Mascarpone, and Smoked Salmon Roe

Coal-Roasted Spaghetti Squash with Toasted Garlic, Lemon, and Aged Goat Cheese

Grilled Asparagus with Herbed Dungeness Crab and Crispy Capers

Grilled Padrón Peppers with Corn, Tomatoes, Fried Egg, and Manchego

Grilled Sweet Onion with Buttered Beets, Blue Cheese, and Walnuts

Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt

Grilled Portobello Mushrooms and Heirloom Tomato with Faux Béarnaise

Grilled New Potato and Onion Skewers with Bacon-Sherry Cream

Grilled Broccolini with Taleggio Cream and Hazelnuts

PART 3 FROM THE GARDEN

CHAPTER 6 SALADS

Kale and Radicchio Salad with Miso-Lemon Dressing, Feta, and Crispy Red Onion Rings

Simple Green Salad

Little Gem Lettuces with Mozzarella Milanesa and Fried Anchovy Vinaigrette

Belgian Endive Salad with Pecans, Fresh Cherries, Dijon Vinaigrette, and Stilton Blue

Cucumber and Strawberries with Calabrian Chile and Cured Black Olive Relish, Pine Nuts, and Chèvre

Heirloom Tomatoes with Shaved Sweet Onion, Capers, Bottarga, and Cress

Grilled Radicchio and Corn with Mt Tam Triple Cream and Roasted Tomato Vinaigrette

CHAPTER 7 WARM VEGETABLE DISHES

Salt-Crusted Heirloom Tomatoes with Basil, Oregano, and Grilled Bread

Roasted Cauliflower with Spicy Golden Raisin Vinaigrette, Mint, and Sesame

Sautéed Mushrooms with Foie Gras, Sweet Onion, and Wilted Spinach

Maple-Glazed Heirloom Carrots with Chèvre and Truffle-Salted Pistachios

Fried Potatoes with Horseradish Aïoli and Dill

Stewed Heirloom Hominy with Fava Beans, Pork Belly, and Fried Duck Egg

Savory Apple and Roasted Onion Crumble with Walnut-Thyme Streusel

Gratin of White Beans with Grilled Escarole, Sunchokes, and Bagna Cauda Cream

PART 4 SWEETS AND DRINKS

CHAPTER 8 DESSERTS

Warm Hazelnut Brown Butter Torte with “Honeycomb” Candy and Honey-Chamomile Ice Cream

Grilled Banana with Malted Chocolate Semifreddo and Sunchoke Chips

Vanilla Bean Tres Leches Cake with Marionberry Ice Cream

Alfajor Cookies with Dulce de Leche

Warm Parmesan Pound Cake with Whipped Mascarpone, Raspberries, and Basil Sugar

Chocolate Olive Oil Cake with Molasses Cream and Fudge Sauce

Pineapple-Cucumber Sorbet

Grilled Peaches with Maple–Sweet Corn Panna Cotta

Strawberry-Cherry Sorbet with Chocolate Magic Shell and Crushed Pistachios

CHAPTER 9 COCKTAILS

Dirty Grandma Agnes

Things Done Changed

The Whey of the Gun

BASIC RECIPES • ACKNOWLEDGMENTS • INDEX