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Index
Cover Title Page Copyright Dedication Contents Acknowledgments Introduction Chapter 1: Sticks, Picks, and with Fingers
Gougères Cheesy Wonder Crackers Pan-Roasted Hazelnuts Chile-Garlic Peanuts Mustards’ Famous Onion Rings with House-Made Ketchup Plantain Chips with Cindy’s Backstreet Kitchen Mojo and Creamy Cilantro-Garlic Dip Papas Bravas Grilled “Street” Corn Three-Cheese Croquettes with Quick Mustard Sauce Hard-Boiled Eggs with Best Ever Tapenade Potato-Leek Pancakes with Sour Cream and Chives Chanterelle Arancini with Heirloom Tomato Sauce Hard-Boiled Eggs with Green Garlic Cream Roasted Artichokes with Tarragon-Basil Dipping Sauce Spiced Ahi Tuna Sticks, New Year’s Eve Dungeness Crab–Sweet Potato–Corn Fritters Pablo’s Boquerones Serrano Ham–Wrapped Prawns with Piquillo Vinaigrette and Living Watercress Thai-Style Fish Cakes with Erasto’s Nuoc Cham and Sriracha Sauce Squash Blossom Quesadillas with Homemade Tortillas and Queso Oaxaca Asparagus and Shiitake Spring Rolls Salt Cod Cakes with Aioli Summer King Salmon Kebabs Buckwheat Blini with Caviar Mu Shu Pork “Burritos” with Mandarin Pancakes Chorizo and Goat Cheese Half-Moons Ken Hom’s Pork Riblets Smoked Duck Spring Rolls with Sweet-and-Sour Sauce Colombian-Style Pork Empanadas Gaucho Empanadas Mongolian Barbecued Lamb Chops Chicken “Satay” in a Lettuce Cup with Lemon Olive Oil Vinaigrette Mustards’ Vietnamese-Style Pork Lettuce Wraps Miso-Glazed Beef in Lettuce Cups Grilled Beef “Sticks” with Tomato-Lemongrass Salsa My Very First Beef Satay Black Pepper and Garlic Chicken Wings
Chapter 2: Dressed, Not Naked
Tuna Tartare with Cucumber Salad and Avocado Hearts of Romaine, Watercress, and Avocado Salad with Erasto’s Red Jalapeño-Lime Vinaigrette Avocado-Papaya Salad with Papaya Seed Dressing Baby Octopus Salad with Malagueta Chile Relish Shrimp, Crab, and Octopus–Stuffed Avocado with Cilantro-Caper Mayonnaise Grilled Baby Leeks and Spring Onions with Garlicky Romesco Sauce Grilled Radicchio and Scallions with Black Olives New French Café Gravlax Seared or Grilled Asparagus with Two Sauces Herbed Goat Cheese and Walnut Log with Garden Greens
Chapter 3: Bowls and Spoons
Ahi and Shiitake Mushroom Wontons in Broth Duck and Mustard Green Wontons with Vietnamese-Style Sauce Halibut “Stew” with Saffron Broth Garlic Soup Mussels and Clams with Andouille Sausage in Tangerine Broth Salmon, Halibut, and Scallop Ceviche with Coconut Pablo’s Cóctel de Camarones Onion-Tomato-Bread “Soup” Baked Goat Cheese and Tomato Fondue Wild Mushroom Stew Morel Mushroom “Casseroles” with Pedro Ximénez Sherry and Thyme Corn Soup Two Ways
Chapter 4: On a Raft
Bix Steak Tartare Grilled Oysters—Easy as Pie Braised Portobello and Porcini Mushrooms with Spiced Flatbread Grilled Beef on Potato Rafts with Salpicón Coquilles St. Jacques Rabbit Tostadas with Cumin-Scented Black Beans and Lime Crème Fraîche Halibut Tostadas with Jicama Slaw Salt-Roasted Salmon Tostadas with Cindy’s Backstreet Tomatillo-Avocado Salsa Tuna Tostadas with Watermelon and Tomatillo Salsas Pacific Halibut Soft Tacos Sunday Supper Burgers with Thousand Island Dressing Black Pepper Mini Biscuits Mini Beef Burgers with Roasted Chile Relish and Pablo’s Pickled Onions Mini Duck Burgers with Shiitake Mushroom Ketchup and Chinese-Style Mustard Sauce Spicy Lamb Burgers with Vietnamese Herb Salad and Tamarind Vinaigrette Fried Green Tomatoes with Spicy Rémoulade Cindy’s Supper Club Escargots Smoked Salmon with Curried Egg Salad and Rye Toasts Roasted End o’ Summer Tomatoes with Red Wine–Honey Vinaigrette Roasted Peppers with Anchovies and Capers Wilted Winter Greens on Bruschetta
Chapter 5: Knife and Fork
Crisp-Fried Squash Blossoms with Tomatillo–Ancho Chile Salsa Bubbly Baked Brie and Asparagus with Toasted Hazelnuts Chiles en Nogada Sweet-Corn Custard with Shiitake Mushroom Sauce Crêpes “Croque-Monsieur” with Horseradish-Mustard Cream Morel Mushroom– and Goat Cheese–Stuffed Crêpes with Corn Cream Poached Eggs with Sherried Mushrooms and Piquillo Peppers Crispy Fried Rabbit with Dijon-Madeira Sauce Deep-Fried Soft-Shell Crabs with Ginger-Garlic Butter Glazed Scallops with Almond-Caper Butter Sauce Grilled Scallops Amandine Oysters Pablo Grilled Sea Scallops with Saffron Cream Sauce Salmon Cakes with Corn-Mushroom–Piquillo Pepper Sauce Grilled Swordfish with Roasted Cauliflower and Sweet-Sour Onions Wild Mushroom Tamales with Yucatecan Tomato Salsa Rabbit Sausages with Sweet White Corn Grits and Sweet Pepper Relish Stuffed Pasilla Chiles with “Mole de la Suegra” and Cherry Tomato Salsa Stuffed Piquillo Peppers with Charred Tomato Sauce Grilled Goat Cheese–Stuffed Gypsy Peppers with Cherry Tomato Vinaigrette Japanese Crab and Shrimp “Pizzas” Sea Bass with Piquillo Pepper Sauce and Garden Greens Crab-Stuffed Gypsy Peppers with Red and Green Salsas
Chapter 6: Something Sweet
Anne’s Chocolate Biscuits Raspberries Romanoff Baked Peach Crisps Date Candy Mini Tres Leches Cakes with Mexican Chocolate Sauce Teeny-Weeny Bikini Banana Splits Rhubarb, Lemongrass, and Ginger Sauce over Vanilla Ice Cream Yummy Sherried Figs Oranges and Smashed Cherries Double Trouble Chocolate Mousse Torte Lemon-Buttermilk Pudding Cake with Chantilly Cream and Berries
Suggested Menus for Small-Plates Meals Glossary Sources Index
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