Taming the Feast by Ford, Ben -- Read -- Imperial Library of Trantor

Index

Cover Dedication Introduction

Outdoor Cooking Essentials

Whole Pig Roast

Timeline Pig Roasting Essentials Getting A Pig Whole Roasted Pig Pig Brine Rigging a Pig for Vertical Roasting Puerco BBQ Sauce Botanas with Spicy Lime Salt and Honey Cream Quinoa and Red Rice Salad Green Papaya Slaw Scallion Skillet Pancakes Coconut and Banana Mason Jar Cream “Pies” Tamed Feast: Bone-In Roasted Pork Leg Leftovers: Cuban Pork Sandwiches

Burger and Bratwurst Block Party

Block Party Essentials Timeline “Fat Jack’s” Double Cheeseburger with Avocado “Fat Jack’s” Burgers: The Indoor Version The Beef on Ground Beef Not-a-Secret Burger Sauce Mayonnaise XX Punch BBQ Kennebec Potato Chips Grilled Beer-Braised Bratwursts Wisconsin-Style Brats Semi-Homemade Sauerkraut String Bean and Potato Salad Trail Mix Cookie and Date Ice Cream Sandwiches Leftovers: Beef Chili Chicken Stock

Cedar-Planked Wild Sturgeon

Timeline Planking Essentials Cedar - Planked wild Sturgeon Planked Fish Brine Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula Charred Leeks Salsa Romesco Fennel and Celery Salad with Cracked Hazelnuts and Mint Garlic-Studded Tomatoes Griddled Squid with Pearl Barley, Soft Herbs, and Aioli Aioli Blackberry Slump with Buttermilk Ice Cream Buttermilk Ice Cream Tamed Feast: Cedar-Planked Wild Sturgeon Leftovers: Marinated Sturgeon Tartines

Box-Roasted Spring Lamb

Box Roasting Essentials Timeline Box-Roasted Lamb Wet Rub for Lamb Leek and Spring Onion Compote Bacon-Wrapped Dates Fresh Chickpea Hummus and Flatbread Flatbread Raw Asparagus Tabbouleh Cauliflower “Couscous” Grilled Whole Eggplant with Tahini Dressing, Fried Garlic, and Mint Lemon-Basil Granita with Lemon Curd Cream Tamed Feast: Semi-Boneless Leg of Lamb Leftovers: Roast Lamb Sandwich with Burrata

Wood-Fired Paella

Wood-Fired Paella Essentials Timeline Paella with Pork Confit, Shellfish, Chorizo, and Mint - Scented Rabbit Meatballs Mint-Scented Rabbit Meatballs Preserved Lemons Pork Confit Mixed Berry White Sangria Warm Spanish Olives with Clementines and Toasted Marcona Almonds Charred Padrón Peppers with Lemon and Sea Salt White Gazpacho with Roasted Grapes and Verjus Spanish Sipping Chocolate with Cinnamon Dipping Toasts Tamed Feast: Paella for a Smaller Crowd Leftover: Spanish Seafood “Gumbo”

Hill Country Barbecue

Timeline Texas BBQ Essentials 12-Hour Whole Packer Brisket Texas BBQ Dry Rub BBQ Mop Sauce Texas Crutch Spicy Texas BBQ Sauce Corn Tortilla Chips Variation: Baked Tortilla Chips Fresh Tomato Salsa Bacon-Wrapped Quail with Pickled Jalapeño Stuffing Grilled Little Gem Salad with Cherry Tomatoes, Smoked Bacon, and Buttermilk–Blue Cheese Dressing Torn Garlic Croutons or Crostini “Not Too Sweet” Dutch Oven Baked Beans Mac ’n’ Cheese with Smoked Ham Hocks and Fresno Chiles Long-Cooked Southern-Style Greens Hill Country Peach Crisp with Orange-Pecan Topping and Old-Fashioned Hand-Cranked Vanilla Ice Cream Old-Fashioned Hand-Cranked Vanilla Ice Cream Tamed Feast: 8-Hour Smoked Brisket Leftovers: Brisket Sloppy Joes

Southland Barrel Clambake

Timeline Clambake Essentials Oak Barrel Clambake Hog-Tied Corn on the Cob Garlic-Herb Butter Garlic-Dill Aioli Smoked Fish Dip with Spicy Pickled Peppers and Torn Crostini Peel ’n’ Eat Shrimp with Rustic Cocktail Sauce Rustic Cocktail Sauce Homemade S’mores Tamed Feast: Backyard Clambake Leftovers: Shrimp and Crab Sandwiches on Toasted Brioche

Lake House Fish Fry

Timeline Fish Fry Essentials Fish Fry for a Feast Curried Tartar Sauce Whiskey Old-Fashioned Deviled Eggs with Smoked Lake Trout Cheddar Cheese Loaf with Artisanal Ham and Spicy Brown Mustard Bibb Lettuce with Cucumbers, Soft Herbs, and Lemon Dressing Pickled Vegetables Alsatian Potato Salad with Bacon and Dill Heirloom Tomato and Cranberry Bean Salad Aunt Mimi’s Blueberry Mürbeteig Fish Fry for a Family Leftovers: Lake Fish Scramble with Hollandaise Quick Blender Hollandaise

Sunday Roast

Turkey Brining and Smoking Essentials Timeline Standing Prime Rib Roast with HORSERADISH CREAM Horseradish Cream Corncob – Smoked Turkey Split Pea Soup with Smoked Ham Hocks Yorkshire Pudding Persimmon Salad with Goat Cheese and Candied Pecans Candied Pecans Buttered Petite Peas with Pearl Onions and Fresh Mint Pan-Roasted Brussels Sprouts with Bacon Crispy Duck Fat Potatoes Cornbread and Sausage Dressing Country Breakfast Sausage Herbed Cornbread Sticky Toffee Bread Pudding with Dried Fruit and Boozy Sauce Leftovers: Roast Beef “Patty Melt”

DIY Do-it-Yourself Projects

Projects 1 Projects 2 Projects 3 Projects 4

Sources Acknowledgments About Ben Ford and Carolynn Carreño Index Copyright