Mission: Cook! (40 page)
size counts, note about, 148
Sea Bass
Crisp, with Stuffed Leeks,
41,
41-43
Sautéed, with Crisp Potato Crust,
134,
134-35
Sea Cadets, 68
Seegert, Markus, 13, 16
Sesame Chicken Saté with Peanut Sauce, 288,
288
Sesame-Crusted Tuna with Asian Mushroom Salad and Ponzu Sauce, 131
Shellfish
Colossal Crab, Apple, and Fennel Salad with Chive Oil, 263
Dungeness Crab Cakes with Lemon Vinaigrette and Asparagus,
152,
152-53
Lobster Risotto with Clams,
252,
252-53
Lobster Salad with Spicy Cucumber Gazpacho,
156,
156-57
Maine Lobster Salad,
267,
267-68
Margate Shrimp Cocktail, 56
Maryland Corn Crab Chowder, 93
Maryland Crab Cakes with Mango Salsa, 71
Shellfish (
continued
)
Nantucket Bay Scallop Ceviche,
138,
138-39
Pan-Roasted Black Bass with Prawns over Cauliflower Risotto, 243-44
Sautéed Red Snapper and Shrimp with Salad of Fennel, Zucchini, and Roasted Tomatoes,
273,
273-74
scallops, size counts, note about, 148
Seafood Fra Diavolo with Tricolor Penne Pasta,
147,
147-48
Sea Scallops with Guacamole, 285,
285
Shrimp Bisque, 74
Shrimp Scampi Provençal, 265
shrimp size counts, note about, 148
Tuna Poached in Olive Oil over Shrimp and Yukon Gold Mashed Potatoes, 158
Warm Rock Shrimp and Lobster Flan, Baby Arugula Salad, and Champagne Sabayon, 21-25,
23
Shrimp
Bisque, 74
Cocktail, Margate, 56
Pan-Roasted Black Bass with Prawns over Cauliflower Risotto, 243-44
and Red Snapper, Sautéed, with Salad of Fennel, Zucchini, and Roasted Tomatoes,
273,
273-74
Rock, and Lobster Flan, Warm, Baby Arugula Salad, and Champagne Sabayon, 21-25,
23
Scampi Provençal, 265
Seafood Fra Diavolo with Tricolor Penne Pasta,
147,
147-48
size counts, note about, 148
and Yukon Gold Mashed Potatoes, Tuna Poached in Olive Oil over, 158
Skate
Black-Peppered, with Arugula, Peach, and Wild Rice Pilaf and a Citrus Emulsion,
271,
271-72
note about, 272
Snipes, Wesley, 18
Soufflés
Chilled Grand Marnier, with Macerated Fruits,
31,
31-32
Pear, 214-15
Soups
Chicken Mushroom Barley, 227
French Onion, 70,
70
Leek and Potato, Cold,
194,
194-95
Maryland Corn Crab Chowder, 93
Provençal Vegetable, 35-36
Shrimp Bisque, 74
Summer Tomato,
183,
183-84
Wild Mushroom, 217
Spices, cooking with, 126-27
Spices, note about, 224
Spinach
or Arugula, Wilted, and Goat Cheese, Rosti Potatoes with,
90,
90-91
Prosciutto, and Sun-Dried Tomato Stuffing, Chicken Roulade with, Served with Tomato Demi-Glace,
199,
199-200
washing and drying, 262
Wilted, and Corn Bread, Country Chicken-Fried Steak with, 262
Squash
Grilled Winter Vegetables with Pesto Dressing, 182
Mixed Vegetable Curry, 172,
172
Roasted Rack of Lamb, Stuffed with Summer Ratatouille,
201,
201-2
Roasted Vegetable Crepes with Roasted Red Pepper Sauce,
179,
179-80
Sautéed Red Snapper and Shrimp with Salad of Fennel, Zucchini, and Roasted Tomatoes,
273,
273-74
Vegetable Barley Risotto Style, 181
Starters
Brie with Strawberries on Brioche Crostini, 284
Crispy Potato and Goat Cheese, Chive Oil, and 8-Year Balsamic,
269,
269-70
Margate Shrimp Cocktail, 56
Nantucket Bay Scallop Ceviche,
138,
138-39
Tuna Tartare in a Cucumber Boat Topped with Caviar,
286,
286-87
Warm Rock Shrimp and Lobster Flan, Baby Arugula Salad, and Champagne Sabayon, 21-25,
23
Steadman, Harold, 68
Stock, bones for, note about, 242
Stock, fish (fumet), note about, 244
Strawberries, Brie with, on Brioche Crostini, 284
Striped Bass, Wild, Roasted, with Roasted Tomato and Broccoli Rabe Medley, 125
Sunday dinner leftovers, uses for, 63
Sunday dinners, English-style, 51-53
Taj Mahal, 249, 250, 251
Taj Mahal (hotel), 228-31
Tart, Upside-Down Apple,
104,
104-5
Tart tatin pans, note about, 105
Tart tins, note about, 213
Tea-Smoked Chicken with Chilled Sour Brussels Sprouts Salad,
239,
239-42
Tesco, 78
T-Fal electric woks, 85
Thomas, Isiah, 259
Tomato(es)
and Broccoli Rabe Medley, Roasted, Pan-Roasted Wild Striped Bass with, 125
Cherry, and Watermelon Salad, Tossed with Cilantro Lime Vinaigrette, Spicy Flank Steak with, 260,
261
Green, Fried, and Goat Cheese, Topped with Greens and Lemon Oil,
94,
94-95
Lobster Salad with Spicy Cucumber Gazpacho,
156,
156-57
Oven-Roasted, Asparagus, and Hearts of Palm, Tossed with a Sherry Mustard Vinaigrette,
122,
122-23
Roasted, Fennel, and Zucchini, Salad of, Sautéed Red Snapper and Shrimp with,
273,
273-74
Soup, Summer,
183,
183-84
Trotter, Charlie, 249-51
Trump, Donald, 228-29, 231
Tsai, Ming, 12, 14, 15, 250
Tuna
Poached in Olive Oil over Shrimp and Yukon Gold Mashed Potatoes, 158
raw, notes about, 131, 287
Sesame-Crusted, with Asian Mushroom Salad and Ponzu Sauce, 131
Tartare in a Cucumber Boat Topped with Caviar,
286,
286-87
Uganda
(yacht), 65-66
Union Pacific, 13
Vanilla beans, notes about, 10, 39
Vegetable(s).
See also specific vegetables
Barley Risotto Style, 181
Mixed, Curry, 172,
172
Vegetable(s) (
continued
)
Roasted, Crepes with Roasted Red Pepper Sauce,
179,
179-80
Soup, Provençal, 35-36
Winter, Grilled, with Pesto Dressing, 182
Vegetarianism, 178
Waddington, John and Wendy, 67
Watermelon and Cherry Tomato Salad, Tossed with Cilantro Lime Vinaigrette, Spicy Flank Steak with, 260, 26
1
Waterside Inn, 188-93
Weston, Nick, 96-97
White House, 256-57
Wild Rice, Arugula, and Peach Pilaf and a Citrus Emulsion, Black-Peppered Skate with,
271,
271-72
Williams, Herb, 259
Williams, Randall, 11, 14
Wilton House, 98-99
Windsor family, 2, 111-15, 119-20
Wine, cooking with, note about, 103
Wok cooking, 85
Yemen, 2-6
Yorkshire Pudding, 54,
55
Zucchini
Fennel, and Roasted Tomatoes, Salad of, Sautéed Red Snapper and Shrimp with,
273,
273-74
Grilled Winter Vegetables with Pesto Dressing, 182
Mixed Vegetable Curry, 172,
172
Roasted Rack of Lamb, Stuffed with Summer Ratatouille,
201,
201-2
Roasted Vegetable Crepes with Roasted Red Pepper Sauce,
179,
179-80
Vegetable Barley Risotto Style, 181
T
HE AUTHORS WISH TO THANK EVERYONE WHO HELPED TO MAKE THIS
volume possible. Brian Murray is at the top of the heap, as Admiral of the Fleet. Virginia O'Reilly headed up the home test cooking, edited the recipes to help make them accessible to the home cook, did research, reviewed the manuscript, performed art direction, and pulled every loose oar without hesitation. Without her hard work and focus, we might still be working on it to this day. Gavin provided invaluable help with home recipe testing, sorting photographs, organizing recipes, and wrangling props. George Galati, George Kralle, and Ruben Espinalâthe three men of steelâare worth their collective weight in gold (which, as you will realize when you see photos of their muscular physiques, is about the sum total of the stores at Fort Knox, with a little loose change left over). Tom Briglia (
PhotoGRAPHICS,
Linwood, New Jersey) did a magnificent job on the photographs, which have drawn oohs and aahs from everyone who has seen them. Matt Rodin and David Brandt more than pulled their weight in the kitchens of the Atlantic County Vocational and Technical Institute, the institution that donated its facilities for three intense days of cooking and shooting pictures. Guy Dunagan, the gifted pastry instructor at the school, unflinchingly met all of our crazed demands over the days of that shoot. Elise Dunn handcrafted many of the ceramics as well as the handmade paper used as props in the photographs accompanying the recipes. Frank May provided a record for posterity of candid photos documenting the home test cooking process. Gerry Agnew, Maryfrances Strey, and Chris Gordon braved some pretty cryptic handwriting to do the typing of the recipes. Joe Anderson, of Fortessa, Inc., loaned us his beautiful plates and silverware. Thanks to Randy and Kathy Bobe and Randy, Jr., who have not only lent their unwavering support in every endeavor but also donated the proteins for the pictures in this book. Thanks to good friends Bill and Wendy LaTorre, Kevin and Crystal Harrington, Laura Olsen, and to Randall Williams, for his stalwart belief and his guidance. And
thanks to the guy we affectionately refer to as “Television's” Marc Summers, our associate and friend.
Robert would especially like to express his love and appreciation to his wonderful family, whose undying support has allowed him to excel in the pursuit of culinary happiness.
MISSION: COOK!
Copyright © 2007 by Robert Irvine and Brian O'Reilly. Photographs copyright © 2007 by Tom Briglia/PhotoGRAPHICS.
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EPub Edition © OCTOBER 2009 ISBN: 978-0-061-98361-0
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FIRST EDITION
Recipes edited and tested by Virginia O'Reilly
Library of Congress Cataloging-in-Publication Data has been applied for.
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WBC/QW
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