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Fried Chicken & Champagne represents my life in the kitchen. From sandbox-cakes to clambakes, from farm-fresh eggs to freshly felled venison, my inspiration is a mix of the hometown and the haute. In the end, I’m simply a Southern gal who can’t resist a glass of champagne with a plate of fried chicken.

I hope my recipes, whether high-end or down-home, will be among the inspirations you gather in your own life.

“I love Lisa's passion fro fabulous food, and as she says, being obsessed with her work. Don't miss the chance to taste for yourself if you happen to be headed her way!”

– Colin Cowie

“Lisa has it all, quality, uniqueness, organization, and appreciation for good things. It comes through in these pages.”

– Gina Batali, Salumi

“This cookbook feels like a friend is sharing the recipes that tell the story of her life.Every gorgeous page bubbles over with Lisa’s personality and style and each carefully written recipe

sounds like something I want to cook and eat right this minute.” – Jerry Traunfeld, Poppy

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p.9 Fried Chicken & Champagne (ROG 1006015) 175L CMYKp.8 Fried Chicken & Champagne (ROG 1006015) 175L CMYK

quick rise, slow rise & eggs18

clear, creamy & stewed

68

picked, snipped & dressed

90bovine, fowl & swine

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bites, nibbles & starts44

foreword11

introduction13

shells, fins & scales154

roots, stalks, fungi & fruit178

sticky, gooey & crunchy200

shaken, stirred & steeped228

index252

source guide249

acknowledgments250

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forewordEvery time I visit Lisa Dupar’s Pomegranate Bistro I face a challenge: Presented with a menu, I want to sample every dish listed. I make my way through as many as possible, but always save some for the next visit. As I enjoy successive courses, I realize anew that Lisa is an inspired culinary talent, with a pure, unapologetic love of food that comforts with simplicity and provokes with daring. In her hands, the ordinary becomes extraordinary, the extraordinary becomes sublime.

Fried Chicken & Champagne gives home cooks the opportunity to follow her lead. But while the combinations and descriptions make you want to cook, and eat, every recipe, Lisa’s intimate, personal commentary invites you deeper; the pleasure goes beyond the gustatory.

In the world of cookbook glitterati, Lisa has a refreshing originality. She simply loves food, from her earliest days in the kitchen alongside her mother, through the Southern years, to stints in a variety of demanding kitchens in the U.S. and Europe, and to her own catering business and restaurant in the Northwest. Over the past couple of decades she has shared her simple philosophy of providing pleasure at the table with thousands of satisfied palates through her catering kitchen, her bistro, and now this personal collection of recipes.

Lisa specializes in flavors that demand attention. Her cookbook teases with provocative chapter titles, tempts with playful photography, and challenges with the recipes themselves, which will stimulate the armchair cook as well as the serious chef.

An essential key to Lisa’s success is that there’s not a lot of ego in Lisa. She credits those around her for her inspiration. At a recent winemaker dinner where she presented five courses to match our wines (a challenge, since we make only red wine), she relentlessly deflected praise to those around her. She credited her husband, Jonathan, for his deep wine knowledge and ability, and mentioned every member of the team who helped plan, prepare, and serve the dinner for 50.

Lisa has earned her unparalleled reputation. Quality is a given with her, but it’s her style that sets her apart. Her personality is naturally whimsical and breezy, but put her in the kitchen and she commands respect. Join her for Fried Chicken & Champagne and see for yourself the dimensions of her talent.

Bob Betz MWOwner and WinemakerBetz Family Winery

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I was born in Mexico City, Mexico, and I can vividly recall asking for cajeta, a gooey caramel made of goat’s milk, spread thickly on graham crackers with “honies,” a word I made up for raisins. My first culinary experiment is also crystal clear. When I was six years old, I smuggled a can of ground coffee out to the sandbox, where I mixed it with sand and proudly presented “coffee cake” to my mom, Patsy, upon her arrival home from work. The most surprising memory is the smile that spread across her face and the fact that I wasn’t pun-ished for wasting a whole can of coffee. I never got in trouble for playing with my food or messing up the kitchen. She even pulled up a stool so I could reach the oven. And because I hated to clean, she struck a deal that if I would cook she would clean. It was an arrangement that lasted for all the years we lived together—and to this day she insists on washing dishes when she comes over for dinner.

s o u t h e r n c h a r m f In 1960 we moved back to the States, specifically to the South, where my mother was raised. Summers were spent with my aunts Toddy and Lindy on the beach in Charleston, South Caro-lina, and my cousins and I would crab or fish almost daily. Gathering oysters from the inlet near my grand-parents’ house for a grand oyster roast was a common weekend experience. Here I was in good company: All of us kids loved to cook. Our parents were too exhausted from work to worry if we were making a mess

in the kitchen or plucking crab and shrimp from the ocean. Our huge dining room table was often crowded with kids devouring salted cantaloupe, sweet onions with summer tomatoes, squash casserole, or shrimp piled on newspapers alongside bowls of cocktail sauce. My Southern grandmother, Jimmie Todd, was the most amazing cook. Her kitchen was always full of

benne (sesame) seed wafers, black walnut cake, blueberry squares, jewel cookies, pecan tassies, or, during the holidays, the most wonderful white and dark fruitcakes (not the yucky kind found in supermarkets today). On Christmas Eve we feasted on her traditional oyster stew and oyster crackers while our parents sipped glasses of sweet sherry. I’ve inherited her precious recipe file and shared some of the recipe cards she typed on the old typewriter that sat in the kitchen at 7 Riverside Drive.

g l o b a l t r a d i t i o n s f One of the perks of being an only child is that it is far easier (and less ex-pensive) for a parent to take one kid out to dinner or bring her along as a travel companion. Mom and I would go to Chinatown and eat with chopsticks, sit cross-legged in our socks and slurp udon at the local Japanese restaurant and take trips into the mountains or to the coast and sample the regional delicacies. With both my mother and my father, our choice of restau-rant was always an important topic of discussion. >>

a l i f e i n t h e k i t c h e n f b y l i s a d u p a r

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I would often visit my Dad, Pete, in Sarasota, Florida, where we sought out the best Key lime pie and tiny, out-of-the-way ethnic restaurants: The Indian restau-rant with a giant tandoor oven cooking garlic naan; a Cuban restaurant with the best black bean soup and yuca; your good ol’ American breakfast joint serving buckwheat pancakes.

a w o r l d o f i n f l u e n c e f It was in high school that I developed a real passion for baking. Tommy Bowen, my first sweetheart, had parents right off the boat from Italy. Mary Bowen was a classic homemaker who baked and decorated elaborate cakes and made her own sausage and pasta. Entranced, I began to visit Mary instead of Tommy. She spent hours teaching me how to properly pipe icing, sculpt flowers, roll pastill-age and frost cakes. While most other high school girls were babysitting, I started cake decorating for cash. When I announced to my Southern belle grandmoth-er, Na Na—my dad’s mom—that I wanted to be a cook, she shrieked in her thick accent, “Chil’, that’s one step above a garbage collector! Aren’t you goin’ to University of Georgia and becoming a Phi Mu?” f In 1975 I entered the apprenticeship program at the Westin Peachtree Plaza, a 1,500-room hotel that produced more than 3,000 meals a day. I lucked out big-time by having the amazing Swiss chef Waldo Brun as my teacher and mentor. Waldo’s calm demeanor, sense of humor and culinary genius commanded respect without any Hell ’s Ki tchen-style drama. He brought out the best in his cooks and encouraged everyone to continue learning new techniques. With his Swiss connections, I landed a job as a journeyman cook in Zurich at the Baron du Moulette, a small, ultra-fine dining room that attracted glamorous celebrity guests. Six months later I landed two stints in Geneva as a pastry assistant at the fabled Hôtel du Rhône and as an assistant cook in the Hôtel de la Paix’s French Laundry-style kitchen, where raw ingre-dients were delivered fresh from the farm daily and entire deer were brought in over a delivery man’s shoulder.

o u t o n m y o w n f After two and a half years, I returned to the United States where I worked as the Peachtree Plaza’s butcher before transferring to Seattle to open the Palm Court as Westin Hotels’ first female sous chef. A couple of years later, my new husband, Bob

Dupar, supported me in my next endeavor: Southern Accents, our own restaurant, in Redmond, Washing-ton. We served old-school Southern dishes: gumbos, Creole-style specialties, étouffées, jambalayas, corn-bread, grits, sassafras tea. My talented cousin Ellen and I cooked together for six years, eventually adding cater-ing services to make the 50-seat restaurant profitable. Lisa Dupar Catering was born. f By 1994, a lot had changed: I was a newly divorced single mom juggling a wild schedule. That’s when I hired Jonathan Zimmer to help run the kitchen of Lisa Dupar Catering. Jonathan was a godsend in more ways than one. As a chef, he was without match. At the age of 15 Jonathan had started cooking for esteemed Seattle chef Dominique Place, and he completed stints at two of the city’s top restau-rants before he turned 20. After graduating with honors from the Culinary Institute of America in New York, he returned to the Northwest to work as an executive chef and a pastry chef. To make a long story short, we fell for each other. His four-month commitment to helping me out in the kitchen turned into a lifetime and the blending of our two families. With three teens at home we became masters of haute cuisine on the fly. Over the past 16 years, we’ve thrived on putting great meals on the table at home while growing Lisa Dupar Catering into an award-winning business that caters approximately 1,400 events a year. f In 2005 we opened Pomegranate Bistro. Today we change the menu every four months and play with countless inspirations: The rotating seasons, Southern cooking, Northwest dishes, and ethnic foods from around the world. We pair these with inventive cocktails and Washington wines. f For me, inspiration comes from anyone and everyone, any day and anywhere. Throughout this book, along with sharing recipes for Pomegranate favorites, I share fun quotes from my favorite friends, chefs, winemakers, family members, servers, and anyone else who has provided the spark to create a dish—or has simply given me a laugh. From Mexico City to Charleston to Zurich to Seattle, from sandbox cakes to clambakes, from farm-fresh eggs to freshly felled venison, my inspira-tion is a mix of the hometown and the haute. In the end I’m simply a Southern gal who can’t resist a glass of champagne with a plate of fried chicken. I hope my recipes, whether high-end or down-home, will be among the inspirations you gather in your own life. f

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recipes

*P om Cinn a mon Roll s

*lemon GinGeR oatCa k e s

*s ava nn a h hot P uff s (Pâte à Chou x )

*GinGeR-Pe a R m a Rm a l a de foR s Cone s

*lis a’s shRimP a nd GRit s

*P om fRied ChiCk en a nd Bu t teRmilk

Wa ffle s W ith m a Ple s y RuP

*Chil aquile s (fRe sh CoRn toR till a ChiP s,

l ime souR CRe a m, tom atillo s a l s a ,

a nd que so fRe sCo)

*Ca R a melized onion Roll s

*PeCa n –souR CRe a m Coffee Ca k e

*Jon ath a n’s oat fRuit sCone s

*a nGel food fRenCh toa s t

W ith summeR R a sPBeRRie s

*sCa llion- Chedda R sCone s

*a lmond milk m a Ple oatme a l

lemon ginger oatcakes

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savannah hot puffs (pâte à choux)Waldo Brun, the f irst chef I worked with, was brilliant at creating wildly popular restaurant concepts. at the Westin peachtree plaza in atlanta, he created the savannah Fish Co. a wonderful southern gal would stand out front and make hot puffs in a giant copper pot for brunch and dessert. We altered the sauce for the puffs with the seasons. today, these puffs are equally popular at pomegranate.

C i n n a m o n s u g a r :

1 CuP suGa R

1 ta Ble sP oon Cinn a mon

h o T p u f f s :

2 CuP s milk

6½ ta Ble sP oons uns a lted Bu t teR

½ ta Ble sP oon s a lt

1½ ta Ble sP oons suGa R

1 ta Ble sP oon lemon ze s t

2 ¼ CuP s flouR

9 l a RGe eGG s

4 CuP s Pe a nu t oil , foR fRy inG

s o u T h e r n h a r D s a u C e :

2 CuP s h a lf-a nd -h a lf

½ te a sP oon s a lt

8 ta Ble sP oons suGa R

5 eGG yolk s

1 ta Ble sP oon va nill a e x tR aC t

oR ½ va nill a Be a n

2 ta Ble sP oons BouRBon, oP tion a l

To m ake t h e c i n n a m o n s u gar : Inasmallbowl,stirtogetherthesugarandthecinnamonuntilthoroughlymixed.

To m ake t h e h o t p u f fs : Inaheavypotovermediumheat,heatthemilk,butter,salt,sugar,andlemonzest;simmeruntilthebutterismelted.Quicklyaddtheflour;stirwithaheavywoodenspoon,asthedoughwillgetextremelythickandpullfromtheedgeofthepan.Youwillbetemptedtostopthecookingassoonasitthickens,butturntheheattomedium-lowandcontinuemovingthedougharoundthepotuntilitlookssatiny,about5to7minutes).Transferthehotdoughintothebowlofastandingkitchenmixer.Usingthepaddleattachment(thedoughwillbetoothickforthewhipattachment),beatthedoughatmediumspeedfor1to2minutes,toremovetheinitialheat.Beatingatmediumspeed,addtheeggsoneatatime,blendingandincorpo-ratingaftereachegg.

Heatthepeanutoilinasmallbutdeeppotuntiltemperaturereaches325°F.(Useacandyther-mometertomeasurethetemperature.Thisisalowertemperaturethanyouwoulduseforfryingpotatoes,butitallowsthedoughtopuffupwhileslowlyfrying.Iftheoilistoohot,thedoughwillcookquicklyontheoutside,butwillstillberawontheinside.Testonefirst.)Slidethedoughoffthespoonintotheoilbytheheapingteaspoonful.

pom tomato soupthis is our house tomato soup, which goes with our white cheddar grilled cheese sandwich. I tried to take the soup off the menu during the summer and received calls at home asking me where the grilled cheese sandwich and tomato soup went. I put it back on the menu the next day!

B o u q u e t g a r n i :

6 th Y Me SpriGS

1 roSeM a rY SpriG

4 ounCe S bu t ter

3 MeDiuM-Size fennel bulb S, ChoppeD

1 Cup ChoppeD Y ellow onion

½ Cup ChoppeD Sh a llot S

2 ta ble Sp oonS ChoppeD Ga rliC

3 ½ p ounDS Ca nneD ita li a n pluM toM atoe S,

w ith JuiCe , ChoppeD

1½ qua r t S ChiCk en S toCk

1 Cup he av Y Cre a M

S a lt a nD pepper

fennel Green S, for Ga rniSh

M a S h n o t e

the best grilled cheese sandwiches are made with

bread from a local artisan baker. pick your favorite type. Butter

each side, and use a sharp white cheddar, such as Bandon.

It’s s imple but unbeatable!

to m ake t h e b o u q u e t garn i : Tiethethymeandrosemarysprigstogetherwithapieceofkitchenstring.

Inalargesaucepanovermediumheat,meltthebutter.Addthefennel,onion,shallots,andgarlic.Sautéuntiltender.Addthetomatoesandcookfor5minutes.Addthebouquetgarniandchickenstock.Bringtoaboil.Reduceheatandsimmer15to20minutes.Addthecreamandbringtoasimmer,thenremovefromheatandletcool.Discardthebouquetgarni.Blendthesoupinablenderorwithanimmersionblenderuntilsmooth,thenpassblendedsoupthroughafinestrainer.(Thisisoptional;youmaylikeitwithmoretexture.)Seasontotastewithsaltandpepper.

Garnishthesoupwiththesprigsoffennelgreensandserve.

Makes 10 servings

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these little crispy masa “ boats” showed up for employee lunch

when it was Juan’s turn to cook. he’s f illed them with chicken, chili verde pork, or roasted veggies in

the past. pretty much any time Juan cooks, we all know not to miss lunch. We decided to offer

these little sopes for catered f iestas and in entrée size on the

pomegranate menu.

chicken sopes

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sticky, gooey & crunchy

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ginger molasses sandwich cookies

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crunchy peanut butter bonbonsYears ago, I was given this recipe by a mom-pal at our children’s preschool. Twenty years later, kids are still asking for them. Unlike chocolate truff les, they live in the freezer until you’re ready to enjoy them.

8 ta Ble sP oons (1 s tiCk ) uns a lted Bu t ter ,

at room temPer at ure

2 CuP s CrunCh y Pe a nu t Bu t ter ,

at room temPer at ure

2 2/3 CuP s P ow dered suga r , siF ted

3 CuP s riCe k risPie s or other

CrisP riCe Cere a l

2 P ounds high- qua lit y Bit ter s w ee t

ChoC ol ate , ChoPPed into sm a ll PieCe s

Inthebowlofastandingkitchenmixerfittedwithapaddleattachment,blendtogetherthebutter,peanutbutter,andpowderedsugaruntilsmooth.CarefullyfoldintheRiceKrispiessoasnottocrushthem.Rollintosmallballs,usingasmall½-ounceicecreamscoop(ascoopiseasierandmakesconsistentbonbons).Freezethepeanutbutterballsforatleast3hours.

Lineabakingsheetwithparchmentpaper,andsetaside.

Meltthechocolateinadoubleboileroververylowheat.Stirtopreventthechocolatefromgettingtoohotasitmelts;itshouldnotfeelhottothetouch.Assoonasthechocolateismelted,removeitfromtheheat.Removethepeanutbutterballsfromthefreezer.Dip5bonbonsatatimeintothemeltedchocolate;useaforktoremovethebonbonssothechocolatecandripbackintothebowl.Transferthedippedbonbonstothepreparedbakingsheet,andrefreezetoletthechocolatesetup.Dipthebonbonsinchocolateoncemoreforasecondcoat.Refreezethebonbons,andstoreinthefreezerintightlysealedcontainersuntilreadytoserve;theydonotneedtobethawedfirst.Thebonbonswilllast6monthsinthefreezer.

Makes 48 to 68 bonbons, depending on the scoop size

m a s h n o t e

High-quality couverture, or covering chocolate, for truff le making is

available in many grocery stores. Look for a semisweet or bittersweet bar that has 65 to 70 percent chocolate. Most quality chocolate makers are proud to show off their stats right

on the wrapper. Also, if you look closely, some high-end grocers sell pastry-chef-

quality “working chocolate” pistoles, chips made of covering

chocolate.

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Left to right: strawberry Rhubarb Collins, pomerita, orange Dutchman, Cucumber Mint Martini, sherry, not-so-old-Fashioned, Blueberry Lemon Mojito, espresso Martini, Lisa’s perfect highball

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indexAAïoli,capercitrus,67

Albondigas(Mexicanmeatballsoup),77

Almond andbreadgazpacho,81 milkmapleoatmeal,43 sauceforenchiladas,191

Andouille,inFrogmorestew,86

AngelfoodFrenchtoast,42

Apple carrotsoup,72 inMexicanchopsalad,103 spinachandfennelsalad,110Applecider–Calvadosbuttersauce,177Artichoke(s) barigoule(braisedwithvegetables),189 andcalamari,fried,with citruscaperaïoli,67 whitebeansandtunasalad,111Asparagus andfarrosaladwithfavabeans,115 andmorelmushroompie,196Avocado guacamole,59 salad,106 wasabicream,175–76

BBaconcitrusdressing,116Bananacreampie,caramelized,222Basilandstrawberrylemonade cocktail,spicy,233Bean(s) black,andcornsalsa,133 fava,farroandasparagus saladwith,115 lima,insuccotash,185 white,artichokeandtunasalad,111 white,incassoulet,146Beef inalbondigas(Mexican meatballsoup),77 inBolognesesauce,151 grilladesandgrits,141 hamburger,152 shortribs,bourbonbraised andpulled,138 skirtsteak,cumin-crusted,133 steak,cocoanibrubfor,129Beer,inOrangeDutchman (beer,Prosecco,and GrandMarnier),238Beet(s) andbluecheesesalad,102 carpacciosalad,102Berries,inoatfruitscones,40 Seealsoindividualvarieties

Biscuits,bluecheese,60BloodyMary,240 mix,240Blueberrylemonmojito,232Bluecheese andbeetsalad,102 biscuits,60Bolognesesauce,151Bonbons,peanutbutter,205Bouillabaisse,88Bourbon chocolatepecanpie,216 inhardsauce,24 inroibostoddy,241Bread andalmondgazpacho,81 fire,64–65 naan,garlic,199 pudding,withcajeta (goatmilkcaramel),227 SeealsoBiscuits;Rolls;SconesBroth,turkey,84Brusselssproutpetalsalad,119Butter honey,22, 40 sauce,appleciderCalvados,177 sauce,orange,162 sauce,shrimp,30

CCabbage,coleslaw,109Cajeta(goatmilkcaramel),227Cake,angelfood,Frenchtoast,42Calamari,andartichokes,fried, withcitruscaperaïoli,67Caper citrusaïoli,67 tomato,andolive,salad,167Caramel breadpuddingwith,227 cheesecake,withsaltedpecan grahamcrackercrust,214 goatmilk(cajeta),227 popcorncoatedwith,213Caramelized bananacreampie,222 onionrolls,38 onions,38, 125Carrot applesoup,72 slaw,Asian,109Cassoulet,146Celeriaclasagna,186Champagnepomegranate cocktail,238Cheese blend,house,66 inchilaquiles,36 insquashblossomquesadillas,192 SeealsoindividualvarietiesCheesecake,caramel,withsaltedpecan grahamcrackercrust,214Cherry compote,206–8 poptarts,211Chèvre,roastedgarlic,106

Chicken fried,126 fried,andwaffles,32 inpaella,170 roasted,124 roasted,brinedwithblue agaveandlime,140 sopes,136 soup,Japanese,76 soup,withnoodles,89 stock,white,89 SeealsoGuineahenChilaquiles(tortillachipsbaked withsalsaandcheese),36Chililimevinaigrette,97Chocolate bourbonpecanpie,216 cocoanibsteakrub,129 soup,209Chorizo inmusselstew,169 inpaella,170Chutney,watermelonrind,48Cilantro coconutrice,158 oil,66Cinnamon sugar,22, 24, 204 rolls,22 rolls,inbreadpudding,227 whippedcream,216Citrus bacondressing,116 caperaïoli,67Clams inbouillabaisse,88 incoconutcurryseafoodsoup,74 inpaella,170Cocktails BloodyMary,240 blueberrylemonmojito,232 cucumbermintmartini,234 espressomartini,241 figsidecar,235 gingerpinkgrapefruitmargarita,235 Keylimepiemartini,239 lemongrassandelderflower liqueurhighball,238 old-fashioned,234 OrangeDutchman(beer,Prosecco, andGrandMarnier),238 pomegranatechampagne,238 pomegranatelemonmartini,239 pomegranatemargarita,232 RhettButler(Southern Comfortandcuraçao),238 roibostoddy,241 sangria,mulled,241 strawberrybasillemonade,spicy,233 strawberryrhubarbCollins,233Cocoanibsteakrub,129Coconut cilantrorice,158 curryseafoodsoup,74 pecancornflakeoatmealcookies,217Coffeecake,pecan–sourcream,39

Cognac,infigsidecar,235Coleslaw,109Compote,cherry,206–8Confit,guineahen,with greenolivesauce,144Cookies gingermolassessandwich (crackcookies),204 peanutbuttersandwich,209 pecancoconutcornflakeoatmeal,217Corn andblackbeansalsa,133 creamed,190 fritters,50 inMexicanchopsalad,103 insuccotash,185Corndogs,54Cornmeal corndogs,54 hushpuppies(hushdoxies),55Crab cakeswithpoblanopepper,168 inFrogmorestew,86Cranberries,pickled,119Creolesauce,172Cubansandwich (withbraisedpulledpork),132Cucumber inMexicanchopsalad,103 mintmartini,234Currycoconutseafoodsoup,74Custard,lemonpannacotta,225–26

DDal,redlentil,199Dressing.SeeSaladdressingDrizzle,mustard,96Dumplings,sagericotta,85

EEnchiladas,butternutsquash,191Espressomartini,241

FFarroandasparagussaladwith favabeans,115Favabeans,farroandasparagussalad with,115Fennel andpotatosoup,chilled,83 seeds,toasted,andwhitebalsamic vinaigrette,94 andshrimpsalad,113 spinachandapplesalad,110Fig sidecar,235 syrup,235Firebread,64–65 apple,bacon,andcheddar,65 prosciuttoarugula,65 tequilarockshrimp,65Fish inbouillabaisse,88 incoconutcurryseafoodsoup,74 halibut,pinenutcrusted,with semolinagnocchicakes,162

halibut,seared,withroastedguajillo peppersauce,160 hotandsweetsaucefor,164 salmon,inbeautifulsalad,107 salmon,grilled,oncilantrococonut ricewithwatermelonsalsa,158 salmon,potpies,159 insushitacos,57 tilapia,fried,withvegetablesand hotandsweetsauce,164 trout,pan-seared,withtomato,olive, andcapersalad,167 tuna,andpeasinsalad,111 tuna,seared,withseavegetables, sesamericecake,ponzusauce, andwasabiavocadosauce,175 tuna,whitebean,andartichoke salad,111Frenchfries,185 yucamatchsticks,190Frenchtoast,angelfood,42Fritters,corn,50Frogmorestew(shrimp,crab,andouille, andsweetcorninshellfishbroth),86Fruit,dried,inoatscones,40

GGarlic naan,199 oil,roasted,66 roasted,66 rouille,88Gazpacho breadandalmond,81 tomato,80Gin incucumbermintmartini,234 inlemongrassandelderflower liqueurhighball,238Ginger lemonoatcakes,23 mixforglassrim,235 molassessandwichcookies (crackcookies),204 pearmarmalade,26 pinkgrapefruitmargarita,235 simplesyrup,233Gnocchisemolinacakes,162Goatcheese,roastedgarlic,106Goatmilkcaramel(cajeta),227Grahamcrackercrust,219 withsaltedpecans,214Grapefruitgingermargarita,235Grilladesandgrits,141Grits andgrillades,141 andshrimp,30Guacamole,59Guajillopeppersauce,roasted,160Guineahen confitwithcrackedgreen olivesauce,144 roasted,withonionsauce,125 SeealsoChicken

HHalibut pinenutcrusted,with semolinagnocchicakes,162 seared,withroastedguajillopepper sauce,160Hamburger,152Hardsauce,24Highball,lemongrassandelderflower liqueur,238Honeybutter,22, 40Hotdogs(corndogs),54Hotpuffs(pâteàchoux),24Hushpuppies(hushdoxies),55

IIcecream,strawberrysemifreddo,225

JJicama,inMexicanchopsalad,103

KKaffirlimeleafbraisedlambshanks,148Keylime piemartini,239 tart,219Kumquatsauce,sweetandspicy,194

LLamb incassoulet,146 shanks,kaffirlimeleafbraised,148Lasagna,celeriac,186Lemon blueberrymojito,232 gingeroatcakes,23 pannacotta,225–26 pomegranatemartini,239 vinaigrette,grilled,96Lemonade,strawberrybasilcocktail, spicy,233Lentil(s),red,dal,199Limabeans,insuccotash,185Lime andblueagavebrinedroastedchicken, 140 chilivinaigrette,97 Keylimepiemartini,239 Keylimetart,219 marinadeforsteak,133 sourcream,36, 136–37

MMaple almondmilkoatmeal,43 saladdressing,98Margarita gingerpinkgrapefruit,235 pomegranate,232Marmalade,ginger-pear,26Martini cucumbermint,234 espresso,241 Keylimepie,239 pomegranatelemon,239Masaharina,inchickensopes,136

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Mayonnaise,99 capercitrusaïoli,67Meatballsoup(albondigas),77Meringue,219Mint inblueberrylemonmojito,232 cucumbermartini,234Mojito,blueberrylemon,232Muffuleta mix(olivesalad),61 sandwich,61Mushroom(s) morel,andasparaguspie,196 shiitake,inavocadosalad,106 andspinachpie,197Mussel(s) inbouillabaisse,88 incoconutcurryseafoodsoup,74 inpaella,170 stew,169Mustarddrizzle,96

NNaan,garlic,199Nuts.SeePecan

OOat(meal) almondmilkmaple,43 cakes,lemonginger,23 coconutpecancornflakecookies,217 fruitscones,40Oil cilantro,66 garlic,roasted,66Old-fashioned,234Olive(s) crackedgreen,sauce,144–45 muffuletamix(olivesalad),61 tomatoandcapersalad,167Onion(s) caramelized,38, 125 red,pickled,99 rolls,caramelized,38Orange braisedpulledpork,129 buttersauce,162 citrus-bacondressing,116 Cointreausaladdressing,98OrangeDutchman(beer,Prosecco, andGrandMarnier),238Ossobuco,150

PPaella,170Pancakes,lemongingeroatcakes,23Pannacotta,lemon,225–26Pasta,Bolognesesaucefor,151Pastrycream,222–23Pâteàchoux(hotpuffs),24Pea(s) sugarsnap,salad,114 andtunainsalad,111Peachpies,fried,220

Peanutbutter bonbons,205 sandwichcookies,209Peargingermarmalade,26Pecan chocolatebourbonpie,216 coconutcornflakeoatmealcookies,217 grahamcrackercrust,salted,214 sourcreamcoffeecake,39Pepper(s) bell,roastedandstuffedwithquinoa, 182 guajillo,sauce,roasted,160 jalapeño,inchililimevinaigrette,97 poblano,incrabcakes,168 poblano,andtomatillosalsa,192 red,inrouille,88 vodka,240Pickled cranberries,119 redonions,99 watermelonrind,48Pie asparagusandmorelmushroom,196 caramelizedbananacream,222 cherrypoptarts,211 chocolatebourbonpecan,216 Keylimetart,219 mushroomandspinach,197 peach,fried,220 salmonpotpies,159Piecrust forcherrypoptarts,211–12 flaky,222 forfriedpeachpies,220 grahamcracker,219 grahamcrackerpecan,salted,214 thymepastry,195Pizza(firebread),64–65Pomegranate champagnecocktail,238 glazedporkchops,143 lemonmartini,239 margarita,232 raspberrymix,232Ponzusauce,thickened,175–76Popcorn caramel-coated,213 togarishinori,51Pork incassoulet,146 chops,pomegranate-glazed,143 inpaella,170 pulled,braisedsourorange,130 SeealsoSausagePotato(es) inceleriaclasagna,186 andfennelsoup,chilled,83 salad,116 smashed,124Potpies,salmon,159Preserves,tomato,118Pudding bread,withcajeta(goatmilkcaramel), 227 rice,brûléewithcherrycompote,206

QQuesadillas,squashblossom,192Quinoa,bellpeppersstuffedwith,182

RRaspberrypomegranatemix,232RhettButler(SouthernComfortand curaçao),238RhubarbstrawberryCollins,233Rice cakes,sesamescallion,175–76 cilantrococonut,158 inpaella,170 puddingbrûléewithcherrycompote, 206 redtomato,172 insushitacos,57Ricottasagedumplings,85Roibostoddy,241Rolls cinnamon,22 cinnamon,inbreadpudding,227 onion,caramelized,38 SeealsoBiscuitsRouille,88Rub cocoanib,forsteak,129 shichimit-ogarishispice,fortuna,175Rum,inblueberrylemonmojito,232

SSage bluecheesesauce,183 ricottadumplings,85Salad avocado,106 beautiful,withsalmon,107 beetandbluecheese,102 beetcarpaccio,102 Brusselssproutpetal,119 carrotslaw,Asian,109 coleslaw,109 farroandasparaguswithfavabeans,115 Mexicanchop(jicama,apple,corn, andcucumber),103 potato,116 seavegetable,175–76 shrimpandfennel,113 spinach,fennel,andapple,110 sugarsnappea,114 tomato,olive,andcaper,167 withtunaandpeas,111 whitebean,artichoke,andtuna,111Saladdressing chililimevinaigrette,97 citrus-bacon,116 lemonvinaigrette,grilled,96 maple,98 mustarddrizzle,96 orangeCointreau,98 tomato,oil-cured,97 sesame,creamy,114 whitebalsamicandtoastedfennelseed vinaigrette,94

Salmon inbeautifulsalad,107 grilled,oncilantrococonutricewith watermelonsalsa,158 potpies,159 insushitacos,57Salsa cornandblackbean,133 grilled,59 tomatillo,36 tomatilloandpoblanopepper,192 watermelon,158Salt,seasoning,129Sandwich Cuban(withbraisedpulledpork),132 muffuleta,61Sangria,mulled,241Sauce almondenchilada,191 applecider–Calvadosbutter,177 avocadowasabicream,175–76 Bolognese,151 cajeta(goatmilkcaramel),227 capercitrusaïoli,67 Creole,172 guajillopepper,roasted,160 hard,24 hotandsweet,forfish,164 kumquat,sweetandspicy,194 mayonnaise, 99 olive,crackedgreen,144–45 orangebutter,162 ponzu,thickened,175–76 rouille,88 sage–bluecheese,183 shrimpbutter,30 sope,136–37 tomatooliveoil,188Sausage andouille,inFrogmorestew,86 incassoulet,146 chorizo,inmusselstew,169 chorizo,inpaella,170 corndogs,54 Italian,inBolognesesauce,151Scallion-cheddarscones,43Scallops,seared,withapplecider–Calvadosbuttersauce,177Scones oatfruit,40 scallion-cheddar,43Seasoningsalt,129Seavegetablesalad,175–76Semifreddo,strawberry,225Semolinagnocchicakes,162Sesamedressing,creamy,114Shichimit-ogarishi(Japanesespicepowder) noripopcorn,51 inspicerubfortuna,175Shrimp inbouillabaisse,88 buttersauce,30 incoconutcurryseafoodsoup,74 inCreolesaucewithredtomatorice, 172 andfennelsalad,113

inFrogmorestew,86 andgrits,30 inpaella,170 tequila,66 tequila,firebread,65Simplesyrup,233 ginger,233 strawberry,233Slaw cabbage,109 carrot,Asian,109Sope(s),chicken,136 sauce,136–37Soup albondigas(Mexicanmeatballsoup),77 bouillabaisse,88 carrotapple,72 chicken,Japanese,76 chickennoodle,89 chocolate,209 coconutcurryseafood,74 gazpacho,breadandalmond,81 gazpacho,tomato,80 potatoandfennel,chilled,83 squash,Delicata,73 tomato,79 turkey,84Spinach fennelandapplesalad,110 andmushroompie,197Squash blossomquesadillas,192 butternut,enchiladas,191 Delicata,soup,73 redkuri,roasted,withpastaand sagecreamsauce,183Stew bouillabaisse,88 Frogmore(shrimp,crab,andouille, andsweetcorninshellfishbroth),86 mussel,169Strawberry(ies) basillemonadecocktail,spicy,233 macerated,225–26 rhubarbCollins,233 semifreddo,225 simplesyrup,233Succotash,185Sugarsnappeasalad,114Sushitacos,57Sweetpotato,inpotatosalad,116Syrup fig,235 simple,233 simple,ginger,233 simple,strawberry,233

TTacos,sushi,57Tart.SeePieTea,inroibostoddy,241Tequila ingingerpinkgrapefruitmargarita,235 inpomegranatemargarita,232 rockshrimp,66 rockshrimpfirebread,65

Thymepastrypiecrust,195Tilapia,fried,withvegetablesand sweetstickyfishsauce,164Tomatillo(es) inchilaquiles,36 andpoblanopeppersalsa,192 salsa,36Tomato(es) inCreolesauce,172 gazpacho,80 oil-cured,saladdressing,97 oliveandcapersalad,167 oliveoilsauce,188 preserves,118 soup,79TomCollins,strawberryrhubarb,233Tortillachips,inchilaquiles,36Trout,pan-seared,withtomato,olive, andcapersalad,167Tuna andpeasinsalad,111 seared,withseavegetables,sesamerice cake,ponzusauce,andwasabi avocadosauce,175 shichimit-ogarishispicerubfor,175 insushitacos,57 whitebeanandartichokesalad,111Turkey broth,84 soup,84

VVeal,ossobuco,150Vinaigrette chililime,97 lemon,grilled,96 whitebalsamicandtoastedfennelseed, 94 SeealsoSaladdressingVodka inBloodyMary,240 inKeylimepiemartini,239 pepper,240 inpomegranatelemonmartini,239 inspicystrawberrybasillemonade,233 instrawberryrhubarbCollins,233

WWaffles,buttermilk,32Watermelon salsa,158 rindchutney,48 rind,pickled,48Whippedcream,cinnamon,216Whiskey inroibostoddy,241 inold-fashioned,234 inRhettButler(Southern Comfortandcuraçao),238Wine,sangria,mulled,241

YYuca,friedmatchsticks,190