9781607747529

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

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.

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

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Around the Fire

Around the Fire

1607747529

Summary

Author Biography

Table of Contents

Supplemental Materials

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