The Outdoor Kitchen by Werner, Eric -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Foreword PART ONE: THE OUTDOOR KITCHEN Introduction My Outdoor Kitchen How to Build Your Own Outdoor Kitchen Equipment List PART TWO: RECIPES Vegetables & Sides

Cauliflower Steaks with Beer-Raisin Glaze Crudités with Grilled Green Goddess Dip Green Rice with Charred Broccoli Honey-Chipotle Onions Beets with Pickled Beet Greens Celery Root and Horseradish Slaw Grilled Eggplant with Mole Charred Carrots on Carrot Puree Grilled Romaine with Smoked Fish Dressing Grilled Corn Eggplant Dip with Smoked Dates Eggplant with Cashew Cream Hot Pickles and Cold Pickles Wild Mushrooms with Chiles and Chestnuts Quick Sauerkraut Grilled Potato Salad Grilled Zucchini with Feta Broccoli Steaks with Sweet Chile Sauce Grilled Escabeche with Garlicky Yogurt Sauce Sweet Potato Pancakes with Grilled Applesauce Grilled Tomato Gazpacho Grilled Winter Squash Soup with Pumpkin Seed Pesto Grilled Asparagus with Gribiche Ember-Roasted Onion Salad Artichokes with Poblano Chile Sauce

Fish & Seafood

Butterflied Grouper Beer-Battered Fish with Roasted Garlic Mayo Salmon with Almond-Tarragon Salsa Verde Whole Fried Fish Smoked Amberjack Rainbow Trout with Cumin and Burnt Citrus Vinaigrette Shrimp with Fermented Pineapple–Peanut Sauce Grilled Cucumber, Snapper, and Spring Onion Ceviche 4-Minute Spicy-Sweet Tuna Grilled Citrus and Sweet Potato Ceviche Easy Bouillabaisse with Tarragon-Garlic Toasts Jerk-Smoked Shrimp on a Stick Grilled Lobster and Corn Salad with Citrus–Brown Butter Vinaigrette

Poultry

Butterflied Chicken with Toasted Mustard Seed Oil Chicken Stock on the Grill Leftover Chicken Curry Salad Marinated Chicken Breasts with Grilled Pineapple Relish Butterflied Chicken with Pickled Mustard Seeds Chicken Legs with Onion and Smoked Date Jam Quail Salad with Roasted Plum Glaze and Candied Pine Nuts Duck Breasts with Spicy Papaya Jam

Pork

Grilled Pork Chops with Peanut–Honey Mustard Sauce Cast-Iron Pork Chops with Honey Vinegar Hartwood Spiced Spareribs Pork Loin with Pineapple, Red Onion, and Chile de Árbol Jam Kielbasa with Jalapeño Relish Pork Paillards in a Pile Bean and Ham Hock Soup Baby Back Ribs with Tamarind Barbecue Sauce

Beef & Lamb

Skirt Steak with Coriander-Ancho Rub and Gribiche Standing Rib Roast with Ember-Baked Potatoes Tri-tip with American Mole Filet Mignon with Herb Mayo Rib Eye for One with Caramelized Onions Smoked Short Ribs with Chile Glaze Dry-Aged Shell Steak with Whipped Blue Cheese Porterhouse Steak with Butcher’s Salt Split Marrow Bones with Hearts of Palm New York Strip with Poblano Worcestershire Sauce Lamb Chops with Tomatillo Barbecue Sauce Lamb T-Bones with Apricot-Chamomile Chutney Lamb Burgers with Summer Squash Salad and Feta-Yogurt Sauce

Desserts

Pumpkin-Pasilla Ice Cream Bay Leaf Pudding Burnt Strawberry Ice Cream Grilled Fruit with Yogurt and Honey Black Peppercorn Panna Cotta with Stewed Plums Smoked Chocolate Mousse Grilled Banana Trifle with Toasted Peanut Streusel Concord Grape Cheesecake

Cocktails

Burnt Blood Orange and Bourbon Cocktail Rosemary-Gin Sour Smoky 211 Margarita Thyme Out Bloody Mary

About the Authors Dedication Acknowledgments Index

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