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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 Butter, 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 Clams Casino, 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 Popovers, 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 Biscuits, See Breads 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 Cornbread, 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 Bread, 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 Johnnycakes, 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 Biscuit Topping, 85 Candy: Watercress, and Rellenos, 376–378 Rosemary Focaccia, 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 Chowder, New England, 13 Seared Steak with, 279 Central Plains region, 231–232 Gumbo, Andouille Sausage San Francisco 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, Hangtown Fry, 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,