Around the Fire

by Denton, Greg; Denton, Gabrielle Quiñónez; Adimando, Stacy; Sung, Evan

• ISBN13: 9781607747529
• ISBN10: 1607747529
• Format: Hardcover
• Copyright: 2016-03-29
• Publisher: Ten Speed Pr

Summary

One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon.

Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes—inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox—that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend.

— Mother Jones Best Cookbooks of 2016

Author Biography

GREG DENTON and GABRIELLE QUIÑÓNEZ DENTON are the chefs and owners of the critically acclaimed Ox Restaurant in Portland, Oregon. The James Beard Award finalists and Food & Wine best new chefs have earned rave reviews and legions of fans for their creative and edgy cooking.

STACY ADIMANDO is a food and travel journalist and cookbook author whose work has been published by NPR, Bon Appétit, Conde Nast Traveler, Food & Wine, Forbes, and many more. She lives in San Francisco.

Table of Contents

Part 1 Beginnings
Chapter 1 Entradas  31
Spiced Beef Empanadas
with Olives and Raisins  32
Grilled Corn Empanadas
with Poblano and Gruyère  36
Grilled Artichokes
with Espelette Mayo  39
Broiled Cantaloupe
with Hand-Stretched Mozzarella Curds and Prosciutto  40
Baked Ricotta with Button Mushroom Confit and Balsamic Brown Butter  43
Coal-Roasted Oysters on the
Half-Shell with Chimi Mayo and Manchego  44
Dungeness Crab Bruschetta
with Avocado, Radish, and Shiso  47
Clam Chowder with Smoked Beef Marrow Bones, Green Onion, and Jalapeño  48
Grilled Foie Gras with Caramelized Onion–Sherry Broth, Savoy Cabbage, and Gruyère Toasts  50
Foie Gras Terrine  53
Grilled Lamb Heart
with Charred Leek Puree and
Toasted Pine Nuts  55
Beef Tenderloin Tartare
with Fried Squid and Herb-Caper Emulsion  59
Smoked Beef Tongue
with Ensalada Rusa and
Sweetbread Croutons  60
Spicy Tomato-Braised Beef Tripe with Poached Octopus and Mint Aïoli  65
Chapter 2 Chilled Seafood  69
Shrimp Ceviche with Chiles, Avocado, and Popcorn  70
Mussel Poke with Celery, Ginger, and Sesame  72
Scallop Dynamite Salad with Avocado, Nori, and Tobiko  73
Salmon Gravlax with Orange-Chile Oil, Cucumber, and Shiso  74
Poached Squid and Octopus Salad with Fennel, Orange, and Celeriac  77
Albacore Tuna Ceviche with Yuzu, White Soy, and Tomato  79
Part 2 From the Grill
Chapter 3 Grilled Meats  83
Grilled Beef Skirt Steak with Onion Marinade  84
Grilled Bone-In Beef Rib-Eye Steak with “Black Gold”  87
Grilled Flanken-Style Beef Short Ribs  89
Grilled Veal Chops with Chanterelle Mushroom Stroganoff  91
Grill-Roasted Veal Sweetbreads with Spring Crudités and
Anchoïade  92
Grilled Maple-Brined Pork Chops  95
Grilled Chorizo Sausages  96
Grilled Morcilla Sausages  100
Ash-Seared Lamb Loin with Celery, Cilantro, Orange, and Cumin-Chile Oil  102
Grilled Lamb Shoulder Chops
with Rosemary Marinade  105
Grill-Roasted Leg of Goat
with White Truffle, Button Mushroom, and Fresh Ricotta Salad  106
Grilled Whey-Brined Quail with Sage-Roasted Grapes  108
Grilled Butterflied Whole Chicken with Grilled Figs, Manouri Cheese, and Lentil Chimichurri  110
Grill-Roasted Turkey Butts
with Cilantro-Peanut Relish
and Watermelon  113
Grilled Squab “al Diablo”
with Sesame-Chile Oil  116
Grilled Duck Breasts
with Brandied Cherries  118
Chapter 4
Grilled Seafood  121
Grilled Head-On Spot Prawns with Garlic, Green Onion, and Sumac  122
Grilled Sea Scallops with English Peas and Orange-Pastis Butter  125
Grilled Whole Dungeness Crab with Smoked Tomato–Ancho Chile Butter  126
Grilled Albacore Tuna and Morel Mushrooms with Nettle and Green Garlic Salsa Verde  129
Grilled Wild Halibut on the Bone with Toasted Garlic–Lemon Oil  133
Grilled Mackerel with Charred Poblano Romesco and Pickled Red Onion  138
Grilled Side of Salmon  141
Cast-Iron Grilled Whole Trout with “Black Gold” Fingerling Potatoes and Capers  142


Chapter 5 Grilled Vegetables  145
Grilled Maitake Mushrooms
with Smoked Sea Salt and
Green Onions  146
Grilled Spicy Green Beans
with Cashews and Basil  148
Grilled Baby Bok Choy with Ecuadorian Peanut Sauce and
Hard-Boiled Egg  149
Grilled Zucchini and Eggplant
with Castelvetrano Olive–Almond Salsa  151
Blistered Snap Peas with “Everything” Bagel Seasoning, Chive Mascarpone, and Smoked Salmon Roe  152
Coal-Roasted Spaghetti Squash with Toasted Garlic, Lemon, and Aged Goat Cheese  154
Grilled Asparagus with Herbed Dungeness Crab and Crispy
Capers  157
Grilled Padrón Peppers
with Corn, Tomatoes, Fried Egg,
and Manchego  158
Grilled Sweet Onion with Buttered Beets, Blue Cheese, and Walnuts  161
Grilled Butternut Squash
with Za’atar and Charred Green Onion Yogurt  162
Grilled Portobello Mushrooms
and Heirloom Tomato with
Faux Béarnaise  165
Grilled New Potato and Onion Skewers with Bacon-Sherry
Cream  166
Grilled Broccolini with Taleggio Cream and Hazelnuts  169


Part 3 From the Garden
Chapter 6 Salads  173
Kale and Radicchio Salad
with Miso-Lemon Dressing, Feta, and Crispy Red Onion Rings  175
Simple Green Salad  177
Little Gem Lettuces with Mozzarella Milanesa and Fried Anchovy Vinaigrette  178
Belgian Endive Salad with Pecans, Fresh Cherries, Dijon Vinaigrette, and Stilton Blue  180
Cucumber and Strawberries
with Calabrian Chile and Cured
Black Olive Relish, Pine Nuts,
and Chèvre  183
Heirloom Tomatoes with Shaved Sweet Onion, Capers, Bottarga,
and Cress  184
Grilled Radicchio and Corn
with Mt Tam Triple Cream and Roasted Tomato Vinaigrette  187
Chapter 7 WARM VEGETABLE DISHES  189
Salt-Crusted Heirloom Tomatoes with Basil, Oregano, and Grilled Bread  190
Roasted Cauliflower with Spicy Golden Raisin Vinaigrette, Mint,
and Sesame  193
Sautéed Mushrooms
with Foie Gras, Sweet Onion,
and Wilted Spinach  194
Maple-Glazed Heirloom Carrots with Chèvre and Truffle-Salted Pistachios  196
Fried Potatoes with Horseradish Aïoli and Dill  199
Stewed Heirloom Hominy with Fava Beans, Pork Belly, and Fried Duck Egg  200


Savory Apple and Roasted Onion Crumble with Walnut-Thyme Streusel  203 
Gratin of White Beans with Grilled Escarole, Sunchokes, and Bagna Cauda Cream  204
Part 4 Sweets and Drinks
Chapter 8 Desserts  209
Warm Hazelnut Brown Butter Torte with “Honeycomb” Candy and Honey-Chamomile Ice Cream  210
Grilled Banana with Malted Chocolate Semifreddo and Sunchoke Chips  213
Vanilla Bean Tres Leches Cake
with Marionberry Ice Cream  214
Alfajor Cookies
with Dulce de Leche  217
Warm Parmesan Pound Cake
with Whipped Mascarpone, Raspberries, and Basil Sugar  218
Chocolate Olive Oil Cake
with Molasses Cream and
Fudge Sauce  221
Pineapple-Cucumber Sorbet  223
Grilled Peaches with Maple–Sweet Corn Panna Cotta  224
Strawberry-Cherry Sorbet
with Chocolate Magic Shell
and Crushed Pistachios  227
Chapter 9 Cocktails  229
Dirty Grandma Agnes  230
Calimocho  231
Things Done Changed  232
La Yapa  235
The Whey of the Gun  236
Ox Blood  239