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Index
Cover Title Page Copyright Contents 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 Calimocho Things Done Changed La Yapa The Whey of the Gun Ox Blood
Basic Recipes Acknowledgments Index
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