17_682942_bindex.qxd 12/16/05 1:05 PM Page 557

Index

A Spicy Pork Empanadas, Vinaigrette, 504–505 Fajitas, Tex-Mex, 325–326 Ahi Poke, 488–489 362–364 Baked Boston Scrod, 41 New England Boiled Dinner, Alabama, 91 Tomatillo Salsa, 350–351 Baked Cheese Grits, 209 15 Alaska, 434, 436–437 Tortilla Chips, 350, 351 Balsamic-Soy Glaze, 509 Potpie, 84 Alaskan King Crab Legs with Vidalia Onion Tart, 114–115 Balsamic Vinaigrette, 267 Soup, Beef Barley, 253 Champagne Sauce, 473 Apple: Banana Pudding, 123–124 Steak, Lone Star Chicken- American lobster, 4–5 Beet and Apple Salad with Barbecue, 96 Fried, with Cream Annatto Rice and Queso Horseradish Barbeque Sauce, 331 Gravy, 302–303 Fresco, 358 Vinaigrette, 246–247 Basic Boiled Rice, 202 Steak, Pan-Seared, with Appetizers: Compote, Warm Apple and Basil-Green Onion Oil, 116 Maytag Blue Cheese Ahi Poke, 488–489 Dried Cherry, Sautéed Beans, 340–341 , 279 Buffalo Chicken Wings, Halibut with, 454 Baby Lima, Succotash of Teriyaki Meat Sticks, 496 59–60 Mesclun Salad with Corn, Hominy, and, Beets: Ceviche of Gulf Shrimp, 150 Cranberries and, 34–35 109 Salad, Apple and, with Chèvre (Goat Cheese) and Waldorf Salad, 76–77 Black Bean, Jícama, and Horseradish Pistachio Wrapped in Applesauce Cake with Caramel Corn Relish, 160 Vinaigrette, 246–247 Filo, 423 Glaze, 64–65 Black Bean Soup, 149 Salad, Belgian Endive, Feta Chiles Rellenos, 376–378 Arizona, 336 Boston Baked, 31–32 and, 66–67 , 18–19 Arkansas, 91 Cannellini, with Tomatoes Belgian Endive, Beets, and Feta Cod Cakes, 20–21 Arroz a la Mexicana, 316 and Basil, 258–259 Salad, 66–67 Crab Puffs, 58 Artichoke: Cranberry, with Fresh The Best , 544 Crab Quesadillas, 299–300 Calamari, Penne Pasta and— Oregano, 469 Bibb Lettuce Salad, 106 Fresca Salsa, 351– 352 Monterey Style, Frijoles a la Charra, 324 , See and biscuits Fried Green Tomatoes with 407–408 Marinated Dried Bean Salad Black Bean, Jícama, and Corn Blue Cheese, 126–127 Salad, Baby Artichoke, with Colorado, 365–367 Relish, 160 Grilled Quesadillas, 319 Tomato-Chili Water Navy Bean Soup, 78 Black Bean Soup, 149 Hot-Smoked Apricot Vinaigrette, 504–505 Pink, Stewed, 153–154 Blackberry Barbecued Chicken, Salmon, 466 Asian Pear and Macadamia Red Beans and Rice, 468 Jalapeño , 298 Wontons, 512–513 206–207 Blackberry Yogurt Soup, 474 Kalua Pig Spring Rolls, COPYRIGHTEDAsian Vegetables, Steamed, Red MATERIAL Lentil Soup with Walla Black-Eyed Peas, 304–305 516–517 430–431 Walla Marmalade, 450 Blueberry: LBJ Pedernales River Chili, Asparagus: Refried, 317 Cobbler, Peach and, 17 297 Scallops with Mushrooms Warm White Beans, Mesclun Sauce, Pork Medallions with, Pork Flautas, 308 and, 69 Salad, and Mango 268 Puff Pastry Straws with Toasted Hazelnuts, 425 Chutney, 169–170 Blue Cheese: (Paillettes), 168 Avocado: Beef: Butter, Maytag, Pan-Seared Sautéed Chicken Livers Guacamole, 310 Braised, Daube, 210 Steak with, 279 Orleans, 230 Salsa, 179 Braised Short Ribs, 79–80 Dressing, 59 Sautéed Soft Shell Crabs on Soup, Chilled Cucumber Brisket, Braggin’ Rights, Fried Green Tomatoes with, Fennel Salad, 80 and, 399 330–331 126–127 Scallops with Mushrooms B Caldo de Res, 307 Oregon, Pear and Hazelnut and Asparagus, 69 Baby Artichoke Salad with Chili, LBJ Pedernales River, Salad with, 452–453 Spam Musubi, 490–491 Tomato-Chili Water 297 Bluefish with Clams, 36–37 17_682942_bindex.qxd 12/16/05 1:05 PM Page 558

558 INDEX

Boston Baked Beans, 31–32 Soup, 30–31 typical ingredients and dish- Paneed, with Fettuccine, Boston Brown , 33 Soup, Pumpkin Ginger and, es of, 238–242 222–223 Braggin’ Rights Brisket, 502–503 Ceviche of Gulf Shrimp, 150 Raspberry, 409 330–331 C Champagne Sauce, Alaskan Roast, with Wild Rice, Braised Beef Daube, 210 Cabbage: King Crab Legs with, 473 Walnut, and Dried Braised Leeks with Hollandaise, Cole Slaw, 37 Char Sin, 497 Fruit Stuffing, 260–261 221 Floribbean Slaw, 151 Chayote with Tomato, Salad, Chinese, 424–425 Braised Short Ribs, 79–80 Sandwich Slaw, 121 Mushrooms, and Cheese, Southern Fried, with Cream Bratwurst (Farmers Style), Caesar Salad, 416–418 155 Gravy, 129–130 273–275 Cajun cuisine, See Louisiana Cheddar: with Tamarind Ginger Bread Pudding: Calabacitas con Maize, 357 Biscuits, 432 Sauce, 152 Savory, 462 Calamari, Artichoke, and Penne Spoon Bread with, 546 Wings, Buffalo, 59–60 with Whiskey Sauce, 204 Pasta—Monterey Style, Cheese: Chicken Livers Orleans, Breads and biscuits, 540 407–408 Blue, Fried Green Tomatoes Sautéed, 230 The Best Popovers, 544 Caldo de Res, 307 with, 126–127 Chiles, 289–291 Boston Brown Bread, 33 California, 385–386 Chayote with Tomato, Green, Chutney, 301 Cheddar Biscuits, 543 geography and microcli- Mushrooms, and, 155 Green, Monterey Jack and Cornmeal Biscuits, mates of, 388–389 Cheddar, Biscuits, 432 Green Chile Polenta, Strawberry Shortcake history of, 386–388 Cheddar, Spoon Bread with, 402 with, 412–414 major influences and inno- 546 Green, Sauce, 313 Flaky Biscuits, 542–543 vations in, 389–392 Chèvre and Pistachio Jalapeño Cornbread, 298 Fluffy Biscuits, 541 menus from, 398 Wrapped in Filo, 423 Jalapeño Preserves, 370 Herb Biscuits, 432 recipes from, 399–432 Enchiladas, 314–315 Mojo, Mango and Jalapeño, Jalapeño Cornbread, 298 typical ingredients and dish- Feta, Beets and Belgian 174 , 39 es in, 392–397 Endive Salad, 66–67 Poblano and Potato Soup, 353 Mango Bread, 526 Candied Pecans, Broccoli with, Goat, and Pistachio Red, Marinade, Lamb Navajo Fry Bread, 374 371 Wrapped in Filo, 423 Shoulder with Cilantro Popovers, 40 Candied Sweet Potatoes, 157 Goat, Garden Lettuce, Pesto and, 368–370 Rich Topping, 85 Candy: Watercress, and Rellenos, 376–378 Rosemary , 428–429 Peanut Brittle, 112 Escarole, with Sun- Vinaigrette, Tomato-Chile, Southern Spoon Bread, Pecan Pralines, 214 Dried Tomatoes and, 506 545–546 Cannellini Beans with 267 Chili, LBJ Pedernales River, 297 Strawberry Shortcake, 432 Tomatoes and Basil, Goat, Warm Baked, with Chili Gravy, 314, 315 Broccoli: 258–259 Baby Greens, 406 Chilled Avocado and with Candied Pecans, 371 Caprese Salad, 86–87 Grits, Baked, 209 Cucumber Soup, 399 Florets, 263 Caramel Glaze, Applesauce Macaroni and, 270 Chinese Chicken Salad, Gai Lan with Crispy Garlic, Cake with, 64–65 Monterey Jack and Green 424–425 455 Caramelized Salmon with Chile Polenta, 402 Chinese-Style Steamed Soup, with Tillamook Orange-Shoyu Glaze, Quesadillas, Grilled, 319 Snapper, 527 Cheese and Toasted 507–508 Soup, Wisconsin Cheese and Chocolate Flourless Cake, 471 Hazelnuts, 456 Carolina BBQ Sauce, 120 Beer, 244–245 Chutneys: Brownie Pudding Cake, 252 Carolina Pulled Pork Barbecue Tillamook, Broccoli Soup Green Chile, 301 Brown Stock, 531–532 Sandwich, 118–119 with Toasted Hazelnuts Mango, 171 Brussels Sprouts: Carrot(s): and, 456 Cider Vinaigrette, 34 with Hazelnuts, 460 Glazed, 211 Chèvre (Goat Cheese) and Cilantro: with Mushrooms, 269 Soup, Coconut-Ginger Pistachio Wrapped in Filo, Pesto, Lamb Shoulder with Buffalo Chicken Wings, 59–60 Carrot, 514 423 Red Chile Marinade Buffalo Stew, Pioneer, 280–281 Soup, Dilled Carrot, 415 Chicago Deep-Dish Pizza, and, 368–370 Butter: Sticks, Spicy Orange, 175 277–278 Vinaigrette, 498 Green Onion, Planked Catfish, Pecan-Encrusted, 107 Chicken: Clam(s): Whitefish with, Cauliflower with Curry, 133 Blackberry Barbecued, 468 Bluefish with, 36–37 248–249 Celeriac, Mashed, and Potatoes, Creole Jambalaya, 218–219 Casino, 18–19 Maytag Blue Cheese, Pan- 250 with Dill Dumplings, 88–90 , New England, 13 Seared Steak with, 279 Central Plains region, 231–232 Gumbo, Andouille Sausage Cioppino, Buttered Homemade Noodles, history of, 232–238 and, 196–197 420–421 82–83 major influences on, Long Rice, Chicken, Coconut-Ginger Carrot Soup, Butternut Squash: 234–238 524–525 514 Pan-Roasted, Turnips and, menus from, 243 Maquechoux, 220–221 Cod Cakes, 20–21 130 recipes from, 244–282 Mole de Pollo, 327–329 Coffee Cake, Sour Cream, 17_682942_bindex.qxd 12/16/05 1:05 PM Page 559

INDEX 559

271–272 Mesclun Salad with Apples Savory Bread Pudding, 462 Ginger Sauce, 152 Coffee Cream Anglaise, 472 and, 34–35 Sopaipillas, 382 Chinese-Style Steamed Cole Slaw, 37 Sauce, 26 Sour Cream Coffee Cake, Snapper, 527 Colorado, 336 Warm, 75 271–272 Crawfish Etouffée, 201 Conch Chowder, Key West, Crawfish: Strawberries Brûlée, 463–464 Creole Jambalaya, 218–219 156–157 Etouffée, 201 Strawberry Shortcake with Fried Fish in Pearly Meal Condiments: Heads, Fried Stuffed, Cornmeal Biscuits, with Remoulade Sauce, Avocado Salsa, 179 225–226 412–414 199 Black Bean, Jícama, and Creamed Spinach, 404 Tres Leches Cake, 359 Fried Stuffed Crawfish Corn Relish, 160 Cream Gravy, 304 Dill Dumplings, Chicken with, Heads, 225–226 Green Chile Chutney, 301 Southern Fried Chicken 88–90 Frogmore Stew, 135 Guacamole, 310 with, 129–130 Dilled Carrot Soup, 415 Grilled Apache Style Pork Jalapeño Preserves, 370 Cream of Garlic Soup, 405 Duck: Cutlets, 380 Lemongrass Beurre Blanc, Creole cuisine, See Louisiana Breast, Sautéed, with a Port Grilled Cod with Cucumbers 509 Creole Jambalaya, 218–219 Wine Reduction, 401 and Ginger, 458–459 Mango Chutney, 171 Croquette Potatoes, 71 Roast, with Garlic and Grilled Quail with Spicy Pico de Gallo, 311 Cucumber: Honey, 61–62 Eggplant Relish, 103 Roasted Tomato Salsa, 378 Salad, Egg, Tomato and, Dumplings, Dill, Chicken with, , 419 Salsa Fresca, 351– 352 56–57 88–90 Homemade Tamales, Sandwich Slaw, 121 Soup, Chilled Avocado and, E 332–334 Spicy Eggplant Relish, 104 399 Eggs: Kansas City Barbecued Ribs, Squash Salsa, 380–381 Curry: Hangtown Fry, 419 254–256 Tartar Sauce, 22 Cauliflower with, 133 Salad, Cucumber, Tomato Lamb Shoulder, with Red Tomatillo Salsa, 350–351 Sauce, Curry Kamuela and, 56–57 Chile Marinade and Tropical Fruit Salsa, 161 Tomato, Sautéed Pacific Eggplant: Cilantro Pesto, 368–370 Connecticut, 2 Snapper with, 529 Relish, Spicy, 104 Lone Star Chicken-Fried Corn, 236, 340 Custard: Roasted, and, 217 Steak with Cream Cakes, Fresh Corn, 38 Corn, 162 Enchiladas, Cheese, 314–315 Gravy, 302–303 Cakes, Wild Rice and, Flan, 318 Entrées: Macadamia Nut-Crusted 264–265 D Alaskan King Crab Legs Mahimahi, 519 Calabacitas con Maize, 357 Daikon Cakes with Salad with Champagne Mole de Pollo, 327–329 Custard, 162 Greens, 492–493 Sauce, 473 New England Boiled Dinner, Relish, Black Bean, Jícama, Deep-Fried Calamari Salad, Baked Boston Scrod, 41 15 and, 160 498–499 Beef Potpie, 84 Paneed Chicken with Succotash of Hominy, Baby Delaware, 43, 46–48 Blackberry Barbecued Fettuccine, 222–223 Lima Beans and, 109 Desserts: Chicken, 468 Pan-Seared Grouper, 159 Cornbread, Jalapeño, 298 Applesauce Cake with Bluefish with Clams, 36–37 Pan-Seared Steak with Corn Custard, 162 Caramel Glaze, 64–65 Braggin’ Rights Brisket, Maytag Blue Cheese Corned beef: Asian Pear and Macadamia 330–331 Butter, 279 New England Boiled Dinner, Wontons, 512–513 Braised Beef Daube, 210 Pecan-Encrusted Catfish, 15 Banana Pudding, 123–124 Braised Short Ribs, 79–80 107 Cornmeal: Bread Pudding with Whiskey Bratwurst (Farmers Style), Pioneer Buffalo Stew, Biscuits, Strawberry Sauce, 204 273–275 280–281 Shortcake with, Brownie Pudding Cake, 252 Calamari, Artichoke, and Planked Whitefish with 412–414 Chocolate Flourless Cake, Penne Pasta—Monterey Green Onion Butter, Hush Puppies, 111 471 Style, 407–408 248–249 Johnnycakes, 39 Coffee Cream Anglaise, 472 Caramelized Salmon with Pork Deshebrada, 308–309 Crab: Flan, 318 Orange-Shoyu Glaze, Pork Medallions with Alaskan King Crab Legs Gingerbread, 29 507–508 Blueberry Sauce, 268 with Champagne Ginger Pound Cake, 74 Char Sin, 497 Pumpkin Seed-Crusted Sauce, 473 Key Lime Pie, 163–165 Cheese Enchiladas, 314–315 Trout, 356 Pea Soup with Mint and, 465 Kiwifruit and Grape Rice Chicago Deep-Dish Pizza, Raspberry Chicken, 409 Puffs, 58 Pudding, 422 277–278 Roast Chicken with Wild Quesadillas, 299–300 Lemon Chess Pie, 373 Chicken Long Rice, 524–525 Rice, Walnut, and Soft Shell, Sautéed, on Mexican Wedding Cookies, Chicken Maquechoux, Dried Fruit Stuffing, Fennel Salad, 80 306 220–221 260–261 Cranberry(-ies): Peach and Blueberry Chicken with Dill Roast Duck with Garlic and Beans, with Fresh Oregano, Cobbler, 17 Dumplings, 88–90 Honey, 61–62 469 Peach Cobbler, 131–132 Chicken with Tamarind Roasted Eggplant and 17_682942_bindex.qxd 12/16/05 1:05 PM Page 560

560 INDEX

Oysters, 217 , New Trout, Pumpkin Seed- Glazed Turnips, 27 Roasted Lamb with Thyme- England, 13 Crusted, 356 Goat Cheese: Merlot Sauce, 457–458 Clams Casino, 18–19 Whitefish, Planked, with Garden Lettuce, Watercress, Roasted Pork Loin Cuban Cod, Grilled, with Green Onion Butter, and Escarole, with Sun- Style, 172–173 Cucumbers and Ginger, 248–249 Dried Tomatoes and, Roasted Turkey Roulade, 458–459 Flaky Biscuits, 542–543 267 23–24 Cod Cakes, 20–21 Flan, 318 and Pistachio Wrapped in Saimin, 495 Conch Chowder, Key West, Floribbean region, 137 Filo, 423 San Francisco Cioppino, 156–157 history of, 138–139 Warm Baked, with Baby 420–421 Crab Puffs, 58 influences on, 138–142 Greens, 406 Sautéed Chicken Livers Crab Quesadillas, 299–300 menus from, 148 Golden Gazpacho, 166–167 Orleans, 230 Crab Soup, Spicy, 55 recipes from, 149–180 Grapes, 391 Sautéed Duck Breast with a Crawfish Etouffée, 201 typical ingredients and dish- and Kiwifruit Rice Pudding, Port Wine Reduction, Crawfish Heads, Fried es of, 142–147 422 401 Stuffed, 225–226 Floribbean Slaw, 151 Grapefruit Salad, Starburst, Sautéed Halibut with Warm Fish Stock, 535 Florida, 137–142 322–323 Apple and Dried Fried Fish in Pearly Meal Fluffy Biscuits, 541 Gravy: Cherry Compote, 454 with Remoulade Sauce, Focaccia, Rosemary, 428–429 Chili, 314, 315 Sautéed Pacific Snapper with 199 Fresh Corn Cakes, 38 Cream, 304 Curry Kamuela Tomato Grouper, Pan-Seared, 159 Fresh Fettuccine, 224 Cream, Lone Star Chicken- Sauce, 529 Halibut, Sautéed, with Warm Fried Basil Leaves, 510 Fried Steak with, “Shaker Style” Turkey Apple and Dried Fried Fennel, 403 302–303 Cutlet, 70 Cherry Compote, 454 Fried Fish in Pearly Meal with Cream, Southern Fried Shrimp Perloo, 117 Hangtown Fry, 419 Remoulade Sauce, 199 Chicken with, 129–130 Shrimp Tacos, 312–314 of Hawaii, 480 Fried Green Tomatoes with Giblet, 24 Shrimp with Roasted Garlic Mahimahi, Macadamia Nut- Blue Cheese, 126–127 Giblet Gravy, 24 and Papaya, 178–179 Crusted, 519 Fried Onions, Green Beans Greens, Slow Cooked, 110 Smothered Pork Chops, 134 Mussels in Thai Coconut with, 28 Green Beans, 72 Southern Fried Chicken with Broth, 451 Fried Po-Boy, 212–213 with Fried Onions, 28 Cream Gravy, 129–130 Oyster Po-Boy, Fried, 212–213 Fried Plantain Chips, 176 Sautéed, Cherry Tomatoes Stuffed Pork with Apples or Salmon, Caramelized, with Fried Stuffed Crawfish Heads, and, 251–252 Pears and Prunes, 432 Orange-Shoyu Glaze, 225–226 Tomato and Haricot Vert Teriyaki Meat Sticks, 496 507–508 Frijoles a la Charra, 324 Salad, 198 Tex-Mex Fajitas, 325–326 Salmon. Hot-Smoked Frogmore Stew, 135 Green Beans with Fried Venison Steaks with Dried Apricot, 466 Fruit Salsa, Tropical, 161 Onions, 28 Wild Mushrooms, 384 San Francisco Cioppino, G Green Chile: F 420–421 Gai Lan (Chinese Broccoli) Chutney, 301 Fajitas, Tex-Mex, 325–326 Scallop Salad, Warm, with with Crispy Garlic, 455 Sauce, 313 Fennel: Tomato, Mint, and Garden Lettuce, Watercress, Green Onion: Fried, 403 Lime Dressing, 400 and Escarole with Goat Butter, Planked Whitefish Salad, Sautéed Soft Shell Scallops with Mushrooms Cheese and Sun-Dried with, 248–249 Crabs on, 80 and Asparagus, 69 Tomatoes, 267 Oil, Green Onion-Basil, 116 Feta, Beets, and Belgian Endive Scrod, Baked Boston, 41 Garden Pasta Salad, 426–427 Green Salad with Vinaigrette Salad, 66–67 Shrimp, Gulf, Ceviche of, Garlic Soup, Cream of, 405 Dressing, 208 Fettuccine: 150 Gazpacho: Grilled Apache Style Pork Fresh, 224 Shrimp Bisque, New Golden, 166–167 Cutlets, 380 Paneed Chicken with, Orleans, 215–216 Grilled Vegetable, 360–361 Grilled Cod with Cucumbers 222–223 Shrimp Perloo, 117 Georgia, 91 and Ginger, 458–459 Fingerlings with Parsley-Basil Shrimp-Stuffed Mirliton, German Potato Salad, 276 Grilled Quail with Spicy Dressing, 372 228–229 Giblet Gravy, 24 Eggplant Relish, 103 Fish and seafood: Shrimp Tacos, 312–314 Gingerbread, 29 Grilled Quesadillas, 319 Ahi Poke, 488–489 Shrimp with Roasted Garlic Ginger Pound Cake, 74 Grilled Vegetable Gazpacho, Bluefish with Clams, 36–37 and Papaya, 178–179 Glaze: 360–361 Butterfish, Miso Soup with Snapper, Chinese-Style Balsamic-Soy, 509 Guacamole, 310 Taro and, 528 Steamed, 527 Caramel, Applesauce Cake Gumbo, 186 Calamari, Deep-Fried, Salad, Snapper, Sautéed Pacific, with, 64–65 Chicken and Andouille 498–499 with Curry Kamuela Orange-Shoyu, Caramelized Sausage, 196–197 Catfish, Pecan-Encrusted, Tomato Sauce, 529 Salmon with, 507–508 H 107 Stock, Fish, 535 Glazed Carrots, 211 Hangtown Fry, 419 17_682942_bindex.qxd 12/16/05 1:05 PM Page 561

INDEX 561

Hawaii, 475 Marinade and Cilantro history of, 44–48 Saimin, 495 history and culture of, Pesto, 368–370 major influences on, 44–48 Soba Noodle-Mushroom 476–481 Latin Caribbean cooking, 141. menus from, 54 Salad, 467–468 menus from, 487 See also Floribbean region recipes from, 55–90 Summer Squash, 42 recipes from, 488–530 LBJ Pedernales River Chili, 297 typical ingredients and dish- North Carolina, 92 typical ingredients and dish- Leeks: es of, 48–53 North Dakota, 232 es in, 481–486 Braised, with Hollandaise, Minnesota, 232 O Hearts of Palm Salad, 158 221 Mirliton, Shrimp-Stuffed, Ohio, 232 Herb Biscuits, 432 Soup, Porrusalda-Leek, 375 228–229 Oil, Green Onion-Basil, 116 Hollandaise Sauce, 538–539 Vichyssoise, 68 Miso Soup with Taro and Okra, Smothered, 203 Homemade Tamales, 332–334 Lemon Chess Pie, 373 Butterfish, 528 Olive salad (Muffuletta), 227 Hominy: Lemongrass Beurre Blanc, 509 Mississippi, 92 Onions: Grits, Baked Cheese, 209 Lobster, Maine, 4–5 Missouri, 232 Fried, Green Beans with, 28 Succotash of Corn, Baby Lone Star Chicken-Fried Steak Mole de Pollo, 327–329 Green Onion-Basil Oil, 116 Lima Beans and, 109 with Cream Gravy, Montana, 336 Green Onion Butter, Hoppin’ John Salad with Pecan 302–303 Monterey Jack and Green Chile Planked Whitefish Vinaigrette, 113 Louisiana, 182–183 Polenta, 402 with, 248–249 Horseradish: major influences on culture Morel Mushrooms with Pearl, Pickled, 250–251 Sauce, Version I, 16 of, 182–187 Spinach, 266 Pearl, Roasted Potatoes and, Sauce, Version II, 16 menus from, 195 Muffuletta, 186, 227 63 Vinaigrette, Beet and Apple recipes from, 196–230 Mushrooms: Pico de Gallo, 311 Salad with, 246–247 typical dishes and regional Brussels Sprouts with, 269 Rings, Walla Walla, 470 Hot-Smoked Apricot Salmon, foods in, 188–194 Chayote with Tomato, Tobacco, 381 466 M Cheese and, 155 Vidalia Onion Tart, 114–115 Hush Puppies, 111 Macadamia Nut-Crusted Dried Wild, Venison Steaks Orange-Scented Sweet I Mahimahi, 519 with, 384 Potatoes, 108 Idaho, 336 Macaroni and Cheese, 270 Morel, with Spinach, 266 Oregon, 434–436 Illinois, 231 Mahimahi, Macadamia Nut- Salad, Soba Noodle and, Oven-Roasted Potatoes, 428 Indiana, 231 Crusted, 519 467–468 Oysters, 47 Iowa, 232 Maine, 2 Scallops with Asparagus and, Fried, Po-Boy, 212–213 J Maine lobster, 4–5 69 Hangtown Fry, 419 Jalapeño: Mango: Mussels: Roasted Eggplant and, 217 Cornbread, 298 Bread, 526 San Francisco Cioppino, P and Mango Mojo, 174 Chutney, 171 420–421 Pacific Northwest region, Preserves, 370 and Jalapeño Mojo, 174 in Thai Coconut Broth, 451 433–434 Jambalaya, Creole, 218–219 Sauce, Maui, Pineapple N history and major influences Jícama: Fritters with, 500–501 Navajo Fry Bread, 374 on, 434–441 Relish, Black Bean, Corn Marinated Dried Bean Salad Navy Bean Soup, 78 menus from, 449 and, 160 Colorado, 365–367 Nebraska, 232 recipes from, 450–474 Salad, 379 Marinated Grilled Quail on New England Boiled Dinner, typical ingredients and dish- Johnnycakes, 39 Spinach Salad, 354–355 15 es of, 442–448 K Marinated Tomato and New England Bread Stuffing, Paillettes (Puff Pastry Straws), Kalua Pig, 515 Zucchini Salad, 14 25 168 Spring Rolls, Kalua Pig, Marmalade, Walla Walla, Red New England Clam Chowder, Paneed Chicken with 516–517 Lentil Soup with, 450 13 Fettuccine, 222–223 Kansas, 232 Maryland, 44, 46–48 New England region, 1–2 Pan-Roasted Butternut Squash Kansas City Barbecued Ribs, Mashed Celeriac and Potatoes, history of, 2–6 and Turnips, 130 254–256 250 menus from, 12 Pan-Seared Grouper, 159 Kentucky, 91 Mashed Potatoes, 305 recipes from, 13–42 Pan-Seared Steak with Maytag Key Lime Pie, 163–165 Mashed Sweet Potatoes, 27 typical ingredients and dish- Blue Cheese Butter, 279 Key West Conch Chowder, Massachusetts, 2 es of, 6–11 Papaya, Shrimp with Roasted 156–157 Maui Mango Sauce, Pineapple New Hampshire, 2 Garlic and, 178–179 Kiwifruit and Grape Rice Fritters with, 500–501 New Jersey, 43, 45 Pasta Salad, Garden, 426–427 Pudding, 422 Mesclun Salad with New Mexico, 336 Pea(s): L Cranberries and Apples, New Orleans Shrimp Bisque, Black-Eyed, 304–305 Lamb: 34–35 215–216 Rice and, 177 Roasted, with Thyme-Merlot Mexican Wedding Cookies, 306 New York, 43–45 Soup, with Crab and Mint, Sauce, 457–458 Michigan, 232 Noodles: 465 Shoulder, with Red Chile Mid-Atlantic region, 43–44 Buttered Homemade, 82–83 Sugar Snap, 211 17_682942_bindex.qxd 12/16/05 1:05 PM Page 562

562 INDEX

Peach and Blueberry Cobbler, 118–119 Grape, 422 Garden Lettuce, Watercress, 17 Stuffed, with Apples or Pears Red Beans and, 206–207 and Escarole with Goat Peach Cobbler, 131–132 and Prunes, 432 with Red Peppers and Pine Cheese and Sun-Dried Peanut Brittle, 112 Porrusalda-Leek Soup, 375 Nuts, 411 Tomatoes, 267 Pear: Potato(es): Wild Rice, Walnut, and Garden Pasta, 426–427 Asian, and Macadamia Croquette, 71 Dried Fruit Stuffing, German Potato, 276 Wontons, 512–513 Fingerlings with Parsley- Roast Chicken with, Green, with Vinaigrette and Hazelnut Salad, with Basil Dressing, 372 260–261 Dressing, 208 Oregon Blue Cheese, Mashed, 305 Wild Rice and Corn Cakes, Greens, Daikon Cakes with, 452–453 Mashed Celeriac and, 250 264–265 492–493 Pecan(s): Oven-Roasted, 428 Rich Biscuit Topping, 85 Hearts of Palm, 158 Candied, Broccoli with, 371 Parmentier, 72 Roast Chicken with Wild Rice, Hoppin’ John, with Pecan Catfish, Pecan-Encrusted, Roasted, and Pearl Onions, Walnut, and Dried Fruit Vinaigrette, 113 107 63 Stuffing, 260–261 Jícama, 379 Pralines, 214 Salad, 122 Roast Duck with Garlic and Marinated Dried Bean Salad Vinaigrette, Hoppin’ John Salad, German, 276 Honey, 61–62 Colorado, 365–367 Salad with, 113 Soup, Poblano and, 353 Roasted Eggplant and Oysters, Marinated Tomato and Pennsylvania, 43, 45–46 Steak Fries, 257 217 Zucchini, 14 Pickled Pearl Onions, 250–251 Tropical Tuber , 180 Roasted Lamb with Thyme- Mesclun, Warm White Pico de Gallo, 311 Vichyssoise, 68 Merlot Sauce, 457–458 Beans, Mango Chutney Pineapple: Potpie, Beef, 84 Roasted Pork Loin Cuban and, 169–170 Dipping Sauce, 516, 518 Poultry, See specific types Style, 172–173 Mesclun, with Cranberries Fritters, with Maui Mango Puff Pastry Straws (Paillettes), Roasted Potatoes and Pearl and Apples, 34–35 Sauce, 500–501 168 Onions, 63 Mushroom-Soba Noodle, Pioneer Buffalo Stew, 280–281 Pumpkin Seed-Crusted Trout, Roasted Red Pepper Sauce, 128 467–468 Pizza, Chicago Deep-Dish, 356 Roasted Tomato Salsa, 378 Pear and Hazelnut, with 277–278 Q Roasted Tomato Sauce, 116 Oregon Blue Cheese, Planked Whitefish with Green Quail: Roasted Turkey Roulade, 23–24 452–453 Onion Butter, 248–249 Grilled, with Spicy Eggplant Rocky Mountain region, See Potato, 122 Plantain Chips, Fried, 176 Relish, 103 Southwest and Rocky Potato, German, 276 Plum Dressing, Spicy, 494 Marinated Grilled, on Mountain region Scallop, Warm, with Tomato, Poblano and Potato Soup, 353 Spinach Salad, 354–355 Rosemary Focaccia, 428–429 Mint, and Lime Polenta, Monterey Jack and Quesadillas: Rutabagas with and Dressing, 400 Green Chile, 402 Crab, 299–300 Thyme, 136 Spinach, Marinated Grilled Popovers, 543 Grilled, 319 S Quail on, 354–355 The Best Popovers, 544 R Saimin, 495 Starburst Grapefruit, Popovers (recipe), 40 Raspberry Chicken, 409 Salad: 322–323 Pork: Red Beans and Rice, 206–207 Baby Artichoke, with Tomato and Haricot Vert, Bratwurst (Farmers Style), Red Lentil Soup with Walla Tomato-Chili Water 198 273–275 Walla Marmalade, 450 Vinaigrette, 504–505 Tomato Aspic on Bibb Char Sin, 497 Red Pepper Sauce, Roasted, 128 Baby Greens, Warm Baked Lettuce, 105–106 Chops, Smothered, 134 Red Swiss Chard and Spinach Goat Cheese with, 406 Waldorf, 76–77 Cutlets, Grilled Apache Style, Sauté, 83 Beet and Apple, with Watermelon and Watercress, 380 Refried Beans, 317 Horseradish with Shallot-Citrus Deshebrada, 308–309 Relishes: Vinaigrette, 246–247 Dressing, 124–125 Empanadas, Spicy, 362–364 Black Bean, Jícama, and Beets, Belgian Endive, and Salad dressings. See also Flautas, 308 Corn, 160 Feta, 66–67 Vinaigrette Kalua Pig, 515 Spicy Eggplant, 104 Bibb Lettuce, 106 for Caesar Salad, 416, 418 Kalua Pig Spring Rolls, Remoulade Sauce, 200 Caesar, 416–418 for Chinese Chicken Salad, 516–517 Rhode Island, 2 Caprese, 86–87 424 Loin, Roasted, Cuban Style, Rice: Chinese Chicken, 424–425 for Daikon Cakes with Salad 172–173 Annatto, and Queso Fresco, Cole Slaw, 37 Greens, 492 Medallions, with Blueberry 358 Deep-Fried Calamari, for Garden Pasta Salad, 427 Sauce, 268 Arroz a la Mexicana, 316 498–499 for Marinated Tomato and Ribs, Kansas City Barbecued, Basic Boiled, 202 Egg, Cucumber, and Zucchini Salad, 14 254–256 Chicken Long Rice, 524–525 Tomato, 56–57 Parsley-Basil, Fingerlings Saimin, 495 Japanese, Steamed, 511 Fennel, Sautéed Soft Shell with, 372 Sandwich, Carolina Pulled and Peas, 177 Crabs on, 80 Shallot-Citrus, Watermelon Pork Barbecue, Pudding, Kiwifruit and Floribbean Slaw, 151 and Watercress Salad 17_682942_bindex.qxd 12/16/05 1:05 PM Page 563

INDEX 563

with, 124–125 for San Francisco Cioppino, with Roasted Garlic and Wisconsin Cheese and Beer, Spicy Plum, 494 420 Papaya, 178–179 244–245 Tomato, Mint, and Lime, Spicy Fish, 494 San Francisco Cioppino, Sour Cream Coffee Cake, Warm Scallop Salad Tamarind Ginger, Chicken 420–421 271–272 with, 400 with, 152 Tacos, 312–314 South Carolina, 92 for Tomato and Haricot Vert Tartar, 22 Slow Cooked Greens, 110 South Dakota, 232 Salad, 198 Tempura Dipping, 522–523 Smoked-Roasted Acorn Southern Fried Chicken with Salmon, 440–441 Thyme-Merlot, Roasted Squash, 383 Cream Gravy, 129–130 Caramelized, with Orange- Lamb with, 457–458 Smothered Okra, 203 Southern region, 91–92 Shoyu Glaze, 507–508 Warm Cranberries, 75 Smothered Pork Chops, 134 history of, 92–93 Hot-Smoked Apricot, 466 Wasabi Cream, 520 Snow Peas and Zucchini with major influences on, 93–95, Salsa: Whiskey, 205 Basil, 461 97 Avocado, 179 Sausage: Sofrito, 153 menus from, 102 Fresca, 351– 352 Andouille, Gumbo of Soft Shell Crabs, Sautéed, on recipes from, 103–136 Pico de Gallo, 311 Chicken and, 196–197 Fennel Salad, 80 typical ingredients and dish- Roasted Tomato, 378 Bratwurst (Farmers Style), Sopaipillas, 382 es of, 97–101 Squash, 380–381 273–275 Soup: Southern Spoon Bread, Tomatillo, 350–351 Sautéed Chicken Livers Beef Barley, 253 545–546 Tropical Fruit, 161 Orleans, 230 Black Bean, 149 Southwest and Rocky Sambal, 518 Sautéed Duck Breast with a Blackberry Yogurt, 474 Mountain region, Sandwiches: Port Wine Reduction, 401 Broccoli, with Tillamook 335–336 Carolina Pulled Pork Sautéed Green Beans and Cheese and Toasted menus from, 349 Barbecue, 118–119 Cherry Tomatoes, Hazelnuts, 456 recipes from, 350–384 Fried Oyster Po-Boy, 251–252 Butternut Squash, 30–31 Rocky Mountain influences, 212–213 Sautéed Halibut with Warm Butternut Squash and 339–342 Muffuletta, 227 Apple and Dried Cherry Pumpkin Ginger, Southwestern cuisine devel- Sandwich Slaw, 121 Compote, 454 502–503 opment, 336–339 San Francisco Cioppino, Sautéed Mixed Vegetables, 510 Caldo de Res, 307 typical ingredients and dish- 420–421 Sautéed Pacific Snapper with Chicken and Andouille es of, 342–348 Sauce: Curry Kamuela Tomato Sausage Gumbo, Spaghetti Squash, 73 Barbeque, 331 Sauce, 529 196–197 Spam Musubi, 490–491 BBQ, Carolina, 120 Sautéed Soft Shell Crabs on Chilled Avocado and Spicy Crab Soup, 55 Blueberry, Pork Medallions Fennel Salad, 80 Cucumber, 399 Spicy Eggplant Relish, 104 with, 268 Savory Bread Pudding, 462 Coconut-Ginger Carrot, 514 Spicy Fish Sauce, 494 Champagne, Alaskan King Scallops: Cream of Garlic, 405 Spicy Orange Carrot Sticks, Crab Legs with, 473 with Mushrooms and Dilled Carrot, 415 175 Cranberry, 26 Asparagus, 69 Golden Gazpacho, 166–167 Spicy Plum Dressing, 494 Curry Kamuela Tomato, San Francisco Cioppino, Grilled Vegetable Gazpacho, Spicy Pork Empanadas, Sautéed Pacific Snapper 420–421 360–361 362–364 with, 529 Seafood, See Fish and seafood Key West Conch Chowder, Spinach: Green Chile, 313 “Shaker Style” Turkey Cutlet, 156–157 Creamed, 404 Hollandaise, 538–539 70 Miso, with Taro and Morel Mushrooms with, 266 Horseradish, Version I, 16 Shallot-Citrus Dressing, Butterfish, 528 Salad, Marinated Grilled Horseradish, Version II, 16 Watermelon and Mussels in Thai Coconut Quail on, 354–355 for Kansas City Barbecued Watercress Salad with, Broth, 451 Sauté, Red Swiss Chard and, Ribs, 254–256 124–125 Navy Bean, 78 83 Mango and Jalapeño Mojo, Shortcake: New England Clam Spoon Bread, 545 174 for Peach and Blueberry Chowder, 13 with Cheddar Cheese, 546 Maui Mango, Pineapple Cobbler, 17 New Orleans Shrimp Southern, 545–546 Fritters with, 500–501 Strawberry, 432 Bisque, 215–216 Spring Rolls, Kalua Pig, Pineapple Dipping, 516, 518 Strawberry, with Cornmeal Pea, with Crab and Mint, 516–517 Port Wine Reduction, Biscuits, 412–414 465 Squash, 341 Sautéed Duck Breast Shrimp: Poblano and Potato, 353 Acorn, Smoked-Roasted, with, 501 Bisque, New Orleans, Porrusalda-Leek, 375 383 Remoulade, 200 215–216 Red Lentil, with Walla Walla Butternut, and Pumpkin for Roasted Pork Loin Gulf, Ceviche of, 150 Marmalade, 450 Ginger Soup, 502–503 Cuban Style, 172 Mirliton, Shrimp-Stuffed, Spicy Crab, 55 Butternut, Pan-Roasted, and Roasted Red Pepper, 128 228–229 Tortilla, 320–321 Turnips, 130 Roasted Tomato, 116 Perloo, 117 Vichyssoise, 68 Butternut, Soup, 30–31 17_682942_bindex.qxd 12/16/05 1:05 PM Page 564

564 INDEX

Mirliton, Shrimp-Stuffed, T Cheese and, 267 Cheese with Baby 228–229 Tacos, Shrimp, 312–314 Vinaigrette, Tomato-Chile, Greens, 406 Salsa, 380–381 Tamales, Homemade, 332–334 506 for Warm White Beans, Spaghetti, 73 Tamarind Ginger Sauce, Tortilla Chips, 350, 351 Mesclun Salad, and Summer Squash Noodles, Chicken with, 152 Tortilla Soup, 320–321 Mango Chutney, 169 42 Taro Root Cakes, 530 Tres Leches Cake, 359 Virginia, 44, 48 Starburst Grapefruit Salad, Tart, Vidalia Onion, 114–115 Tropical Fruit Salsa, 161 W 322–323 Tartar Sauce, 22 Tropical Tuber Torta, 180 Waldorf Salad, 76–77 Starches, See specific types Tempura: Trout, Pumpkin Seed-Crusted, Walla Walla Marmalade, Red Steak Fries, 257 batter, 403, 521 356 Lentil Soup with, 450 Steamed Asian Vegetables, Dipping Sauce, 522–523 Turkey: Walla Walla Onion Rings, 470 430–431 Vegetable, 521–522 Cutlet, “Shaker Style,” 70 Warm Apple and Dried Cherry Steamed Japanese Rice, 511 Tennessee, 92 Giblet Gravy, 24 Compote, Sautéed Stew: Teriyaki Meat Sticks, 496 Roasted, Roulade, 23–24 Halibut with, 454 Frogmore, 135 Texas, 284–285 Turnips: Warm Baked Goat Cheese with Pioneer Buffalo, 280–281 history and culture of, Glazed, 27 Baby Greens, 406 San Francisco Cioppino, 284–288 Pan-Roasted Butternut Warm Cranberries, 75 420–421 menus from, 296 Squash and, 130 Warm Scallop Salad with Stewed Pink Beans, 153–154 recipes from, 297–334 U Tomato, Mint, and Lime Stock: typical dishes and regional Utah, 336 Dressing, 400 Brown, 531–532 foods of, 288–295 V Warm White Beans, Mesclun Fish, 535 Tex-Mex Fajitas, 325–326 Vegetable(s). See also specific veg- Salad, and Mango Vegetable, 536–537 Thyme-Merlot Sauce, Roasted etables Chutney, 169–170 White, 533–534 Lamb with, 457–458 Asian, Steamed, 430–431 Wasabi Cream Sauce, 520 Strawberry(-ies): Tobacco Onions, 381 Mixed, Sautéed, 510 Washington, 434–436 Brûlée, 463–464 Tomatillo Salsa, 350–351 Stock, 536–537 Watercress: Shortcake, 432 Tomato(es): Tempura, 521–522 Garden Lettuce, Escarole, Shortcake, with Cornmeal Aspic, on Bibb Lettuce Winter, with Thyme, 262 and, with Goat Cheese Biscuits, 412–414 Salad, 105–106 Venison Steaks with Dried and Sun-Dried Stuffed Pork with Apples or Cannellini Beans with Basil Wild Mushrooms, 384 Tomatoes, 267 Pears and Prunes, 432 and, 258–259 Vermont, 2 Salad, Watermelon and, with Stuffing: Caprese Salad, 86–87 Vichyssoise, 68 Shallot-Citrus Apples or Pears and Prunes, Chayote with Mushrooms, Vidalia Onion Tart, 114–115 Dressing, 124–125 Pork with, 432 Cheese and, 155 Vinaigrette: West Virginia, 44, 48 for Fried Stuffed Crawfish Cherry, Sautéed Green for Asparagus with Toasted Wheat, 236 Heads, 225 Beans and, 251–252 Hazelnuts, 425 Whiskey Sauce, 205 New England Bread, 25 Dressing, Mint, Lime and, Balsamic, 267 Whitefish, Planked, with Green Wild Rice, Walnut, and Warm Scallop Salad cider, 34 Onion Butter, 248–249 Dried Fruit, Roast with, 400 Cilantro, 498 White Stock, 533–534 Chicken with, 260–261 Fried Green, with Blue for German Potato Salad, Winter Vegetables with Thyme, Succotash of Corn, Hominy, Cheese, 126–127 276 262 and Baby Lima Beans, Marinated, and Zucchini Green Salad with, 208 Wisconsin, 232 109 Salad, 14 Horseradish, Beet and Apple Wisconsin Cheese and Beer Sugar Snap Peas, 211 Salad, Egg, Cucumber and, Salad with, 246–247 Soup, 244–245 Summer Squash Noodles, 42 56–57 for Marinated Dried Bean Wontons, Asian Pear and Sunchoke Gratin, 282 Salad, Haricot Vert and, 198 Salad Colorado, 365 Macadamia, 512–513 Sweet Potato: Salsa, Roasted Tomato, 378 for Marinated Grilled Quail Wyoming, 336 Candied, 157 Salsa Fresca, 351– 352 on Spinach Salad, 354 Y Mashed, 27 Sauce, Curry Kamuela for Pear and Hazelnut Salad Yogurt Blackberry Soup, 474 Orange-Scented, 108 Tomato, Sautéed Pacific with Oregon Blue Z Purée, 526–527 Snapper with, 529 Cheese, 452 Zucchini: Swiss Chard: Sauce, Roasted Tomato, 116 Pecan, Hoppin’ John Salad Salad, Marinated Tomato with Golden Raisins, 410 Sun-Dried, Garden Lettuce, with, 113 and, 14 Red, and Spinach Sauté, 83 Watercress, and Tomato-Chile, 506 and Snow Peas with Basil, Escarole with Goat for Warm Baked Goat 461