Table of Contents
Chapter 1 Breathtaking Beef 13
Memphis-Style Barbeeque Bleu Cheese Burgers 17
Texas-Style Espresso-Rubbed Porterhouse 18
Argentine Skirt Steak with Chimichuiri 21
Jamaican Oxtail Stew 25
Florentine Steak 26
Guinness Corned Beef 29
Chateanbriand with Red Wine Sauces 30
Southeast Asian-Syle Spicy Short Ribs 33
Beef Ramen 34
Veal Oscar 37
Veal Roulades with Juniper Butter 38
Veal Pastrami 41
Chapter 2 Foolproof Poultry & Fowl 43
Backened Chicken Maque Choux 45
Italian-Style Grilled Chicken Sandwich 46
Garlicky Chicken Thighs 49
Madras Curry Chicken 50
Spinach and Sundried Tomoto-Stuffed Chicken Rolls 53
Chicken Shawarma with Pistachio Yogurt 54
Djaj Bil-Bahar II-Asfar (Persian Spiced Chicken) 57
Combodian Style Chicken Salad 58
Pan-Seared Duck Breast with Pomegranate Dressing 61
Duck Leg Confit 62
Sriracha-Glazed Duck with Pineapple Salsa 65
Chapter 3 Perfectly Poached Pork 67
Feijoada (Portuguese Stew) 69
Perni 70
Miami Cubano Sandwich 73
Iberico Pork Tenderloin with Cherry-Mustard Sauce 74
Sausage and Peppers 77
Sweet and Spicy Soy-Glazed Pork Chops 78
Lemongrass Pork Ribs 81
"Roasted" Pork Belly 82
Pork Cutlets with Marsala Wing and Wild Mushrooms 85
Chapter 4 Luscious Lamb 87
Cumin-Spiced Lamb Burger 89
Lamb Necks with Saffron Couscous 90
Grilled Leg of Lamb with Gjetost Sause 93
Rack of Lamb with Butter and Garlic Asparagus 94
Grilled Lamb Chops with Tomato-Prune Sauce 97
Lamb Shanks with Garlic Mashed Patatoes 98
Chapter 5 Superb Seafood 101
Lobster Fettuccine in Herbed Cream Sause 103
Pacific Salmon with Citrus Kale Salad 104
Mediterranean Octopus Salad 107
Monkfish with Saffron Beurre Blame 108
Dill Salmon 111
Drunken Rose Red Snapper 112
Scallops a l' Americaine 115
Goan Shrimp 116
Sea Bass in Tuscan kale 119
Chapter 6 Sensational Small Plates & Starters 121
Moroccan-Style Sticky Meatballs 123
Cyro Sliders with Tzatziki 124
Classic Lobster Rolls 127
Veal Tongue Tacos 128
Sichuan Surf & Turf Meatballs 131
Pulpp Gallego 132
Fiery Harissa Shrimp 135
Gochujang Gold Squid 136
Chapter 7 Beautiful Brunches 139
Crab Cakes with Poached Eggs and Saffron Hollandaise 141
Mexican Brunch Burger 142
Crustless Quiche Lorraine 145
Hawaiian Loco Moco 146
Chapter 8 Vivid Vegetable Sides 149
Honey-Glazed Heirloom Carrots 151
Vinegar and Herb Potato Salad 152
Butter and Garlic Asparagus 155
Caramelized Cabbage Wedges 156
Buttery Root Vegetables 159
Garlic Mashed Potatoes 160
Chapter 9 Delectable Desserts 163
Cardamom-Spiced Pears in Red Wine 165
Berry Cheesecake 166
Nutty Crème Brulèe 169
Banana Pudding Pie with Rum-Infused Whipped Cream 170
Chapter 10 Classic Condiments 173
Saffron Hollandaise 175
Béarnaise Sauce 176
Pickled Red Onions 179
Dill Pickles 180
Dulce de Leche 183
Essential Equipment 185
Acknowledgments 188
About the Author 189
Index 190
