Around the Fire

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