Cindy Pawlcyns Mustards Grill Cookbook or Grilled Cheese

Cindy Pawlcyn's Mustard's Grill Cookbook: Truck Stop Deluxe in Napa Valley

Author: Cindy Pawlcyn

Culinary spitfire Cindy Pawlcyn can't remember exactly when folks started calling Mustards Grill a "truck stop deluxe," but she does recall the nickname caught on after an 18-wheeler took up most of the parking lot, forcing the Mercedes-Benzes and Cadillacs to park along the highway. That was some years back, but nothing much has changed at the wine country's favorite restaurant. After 18 years of feeding Napa and its visitors, Mustards Grill is still the hub of the food and wine community, where wine makers lunch with truckers and chefs come to dine on their night off. Alternately known as the fancy rib joint with way too many wines, Mustards is still the place to go for a heaping plate of honest American fare with worldly sophistication, washed down with a glass of the valley's finest.

In Mustards Grill Napa Valley Cookbook, the famously big-hearted and witty Pawlcyn shares over 150 of the grill's most popular recipes plus the lessons and memories that have come along with the cooking.

Cindy Pawlcyn's Mustards Grill Napa Valley Cookbook delivers all of the flavor that Napa is famous for, along with the hometown warmth and snappy personality that defines this one-of-a-kind restaurant.

Publishers Weekly

Chef Pawlcyn (Fog City Diner Cookbook) reveals the secrets behind the cuisine of wine country restaurant Mustards Grill in this latest cookbook. A Napa Valley institution, Mustards is noted for its fabulous California food and innovative wine list. The cookbook echoes this theme. Starting with the tasty Morel Mushroom and Goat Cheese Toasts through the grilled Halibut with Tomato Vinaigrette and ending with the easy Cinnamon-Oatmeal Strawberry Shortcakes, the dishes have a light, simple touch. But simple is not the same thing as easy. Many recipes, like the Wild Mushroom Burgers with Apple-Jicama Slaw, rely on previously prepared ingredients found elsewhere in the book. The food ranges from appetizers and soups through main courses to desserts, and also includes chapters on sandwiches, sides and condiments. Pawlcyn often uses smokers and grills, and devotes a separate chapter to recipes involving those methods. Many recipes in other chapters also require smoking or grilling, like the Smoked Trout with Warm Sweet Potato Salad and Horseradish Cream and the Ahi Tuna Sandwiches. The dishes even something as simple as the Roasted Potatoes, prepared with garlic and thyme are uniformly fresh and innovative. Alongside each of the recipes are enjoyable descriptions, hints, tips and anecdotes that enhance readers' know-how. However, the often lengthy lists of ingredients may put off the beginner, gearing this book toward more experienced cooks. (Dec.) Copyright 2001 Cahners Business Information.

Table of Contents:

	Way Too Many Wines
	Introduction
	Appetizers
	Whole Roasted Garlic with Croutons	5
	Curry Chicken Skewers with Eggplant Relish and Tomato Chutney Vinaigrette	6
	Grilled Figs with Pancetta, Balsamic Vinaigrette, and Walnuts	7
	Crab Cakes with Red Beet and Horseradish Remoulade	9
	Cornmeal Pancakes with Caviar and Creme Fraiche	11
	Artichokes with James Beard's Beer Batter and Tarragon Aioli	12
	Stuffed Squash Blossoms with Cherry Tomato Salsa	14
	Goat Cheese From the Very Beginning	16
	Smoked Trout with Warm Sweet Potato Salad and Horseradish Cream	18
	Morel Mushroom and Goat Cheese Toasts	23
	Morel Mushroom and Green Corn Tamales	24
	Grilled Quail with Sesame Dressing and Papaya-Lime Relish	26
	Smoked Salmon, Pasilla Corncakes, and Creme Fraiche	28
	Coconut Curried Mussels	29
	Grilled Pasilla Chiles with Tamale Stuffing and Salsa Ranchera	30
	Crispy Calamari with Curried Slaw	31
	Seared Ahi Tuna on Sesame Crackers with Wasabi Cream	35
	Steamed Manila Clams or Mussels	37
	Mustards' BBQ Smoked Chicken Wings	38
	Chinese-Style Chicken Wings	39
	Duck Carnitas Tostadas with Ancho Chile Salsa and Tomatillo Salsa	40
	Soups
	Asparagus Soup with Arugula and Creme Fraiche	44
	Hot-and-Sour Mushroom Soup	45
	Red Tomato Gazpacho	46
	Grape and Almond Gazpacho	47
	Pear and Rutabaga Soup	48
	Tomato, Basil, and Tortilla Soup	49
	French Country-Style Vegetable Soup with Pistou	50
	Roasted Squash Soup	51
	Golden Gazpacho	52
	Yucatan-Style Chicken and Vegetable Soup	54
	White Vegetable Soup	55
	Cauliflower Soup with Truffles	58
	Curried Cauliflower Noodle Soup	60
	Spiced Lentil-Vegetable Soup	61
	Salads
	Mixed Greens with Those Nuts and Blue Cheese	64
	Arugula and Maytag Blue Cheese Salad with Maple-Sherry Vinaigrette	65
	Sean's Butter Lettuce Salad with Maytag Blue Cheese Dressing	66
	Warm Spinach and Frisee Salad	67
	Thai Lamb and Ginger Salad with Curry Vinaigrette	69
	Blood Orange and Chioggia Beet Salad	71
	Haricots Verts, New Potato, and Torpedo Onion Salad	72
	Heirloom Tomato Salad	73
	Grilled Potato Salad with Goat Cheese, Fried Garlic, and White Truffle Vinaigrette	76
	Grilled Salmon Salad	77
	Chinese Chicken Salad with Sesame Noodles and Rice Vinegar Cucumbers	79
	Beet and Goat Cheese Salad with Balsamic Vinaigrette	81
	From the Smoker & Grill
	Japanese-Inspired Beef Filet "Rolls"	86
	Steak and Potatoes "Truck Stop Deluxe"	87
	Veal Chops with Roasted Red Bell Pepper and Black Olive Relish	89
	Spicy Mustard and Garlic Poussin with Black Beans and Tomatillo-Avocado Salsa	90
	Grilled Halibut with Tomato Vinaigrette	91
	Grilled Beef Tenderloin con Tres Salsas	92
	Hanger Steak with Watercress Sauce	94
	Double Lamb Chops with Tapenade and Polenta	96
	Achiote-Marinated Chicken Breasts with Black Beans and Mango Salsa	97
	Mongolian Pork Chops	99
	Grilled Salmon with Red Beet and Orange Relish and Coarse-Grain Mustard Beurre Blanc	100
	Columbia River Sturgeon with Brussels Sprouts and Thyme and Parsley Beurre Blanc	101
	Grilled Tuna with Moroccan Pepper Salad and Grilled Potatoes	104
	Chilean Sea Bass with Sake-Braised Shiitakes and Grilled Asparagus	105
	Tea Smoked Duck with 100-Almond Sauce and Ginger Pickled Mango	107
	Thai Garlic Crab	109
	Honey-Glazed Spiced Duck with Wild Rice and Tomatoes in Ginger Vinaigrette	110
	Half-Slab BBQ Baby Back Ribs with Crispy Yams and Coleslaw	112
	Grilled Rabbit "Coq au Vin" with Winter Vegetables	114
	Grilled Squab with Dijon Mustard Sauce and Spicy Herb Salad	118
	Out o' the Pan
	Butternut Squash and Goat Cheese Risotto	123
	Cauliflower and Sweet Pea Penne	124
	Linguine with Morel Mushrooms, Garlic, and Sage	125
	Lemon-Garlic Chicken	129
	Braised Duck Legs	131
	Louise's Bouillabaisse with Rouille	132
	Sean's Salmon Roulade with Kalamata Olive, Orange, and Celery Relish	137
	Mixed Wild Mushroom Risotto with Grilled Chanterelles	139
	Sweet Potato and Leek Ravioli with Morel Mushrooms and Brown Butter Sauce	140
	Liver Diablo with Applewood-Smoked Bacon and Polenta	144
	Sandwiches
	Grilled Eggplant and Zucchini Sandwiches with Muffaletta Mix	149
	Wild Mushroom "Burgers" with Apple-Jicama Slaw	151
	Soft-Shell Crab Club Sandwiches	153
	Ahi Tuna Sandwiches	154
	Ahi Tuna and Shiitake Mini Burgers	156
	Smoked Turkey, Bacon, and Grilled Apple Sandwiches with Guacamole	160
	Smoked Beef Tri-Tip Sandwiches with Horseradish Cream and Watercress	161
	Slow-Smoked BBQ Pork Sandwiches with Ooo-Eee! Sauce	162
	Herb-Cured Chicken Breast Sandwiches with Eggplant Relish and Romesco Sauce	164
	Smoked Ham and Jarlsberg Cheese Sandwiches with Basil Mayonnaise and Tomato and Apricot Chutney	165
	Sides
	Sweet-and-Sour Coleslaw	168
	Carrots with Onion and Cumin	168
	Erasto's Coleslaw	169
	Braised Red Cabbage	169
	Sauteed Greens	170
	Baby Zucchinis with Garden Herbs	171
	Summer Succotash	172
	Fava Bean Succotash	174
	Crispy Yams	174
	Winter Squash Gratin	175
	Grilled Yams and Yukon Gold Potatoes with Harissa	176
	Mustards' Mashed Potatoes	178
	Celery Root Mashers	179
	Grilled Potatoes with Rosemary and Garlic	180
	Mashed Potato Pancakes with Jarlsberg Cheese	181
	Cumin Potato Salad	182
	Erasto's Chile and Orange Black Beans	183
	Crispy Black Bean-Rice Cakes	184
	Polenta	185
	Stilton Polenta	186
	Sharp Cheddar Polenta Cakes	187
	Steamed Basmati Rice	189
	Roasted Potatoes	189
	Wild Rice	191
	Condiments
	Roasted Garlic Aioli	194
	Basil Pesto	194
	House-Made Ketchup	195
	Chinese-Style Mustard Sauce	196
	Lime Creme Fraiche	196
	Salsa Ranchera	197
	Turmeric Pickles	200
	Caramelized Onions	200
	Aioli	201
	Avocado and Pumpkin Seed Salsa	202
	Mango Salsa	203
	Black Olive Relish	203
	Tomato Chutney	204
	Mint-Tarragon Pesto	204
	Tomato and Apricot Chutney	205
	Smoked Tomatoes	205
	Onion Jam	206
	Ginger Butter	206
	Eggplant Relish	207
	Thyme and Parsley Beurre Blanc	208
	Erasto's Oaxacan Mole	209
	Oddities
	Those Nuts	212
	Croutons	212
	Curry Paste	213
	House-Made BBQ Spice	213
	Mustards' Secret Coating	214
	Madeira-Herb Marinade	214
	Fresh Pasta	215
	Vegetable Stock	215
	Light Chicken Stock	218
	Veal Stock	219
	Corn Stock	220
	Mushroom Stock	220
	Fish Stock	221
	Desserts
	Cindy's Tapioca Pudding with Bourbon Cream	228
	Vanilla Bean Creme Caramel	229
	Chocolate-Anise Pots de creme	230
	Caramel Apple Bread Pudding	231
	Lemon-Lime Meringue Pie	234
	Apple Pie with Cheddar Cheese Crust	236
	Bing Cherry and Almond Tart	237
	Conconut Dream Pie with Gooey Chocolate-Coconut Sauce	238
	Chocolate-Hazelnut Truffle Tart	240
	Double Berry Sorbet with Chocolate O's	242
	Tangerine Sorbet with Blondies	243
	Pear Sorbet with Cornmeal Sugar Cookies	244
	Milk Chocolate Malted Ice Cream	245
	Mint Julep Ice Cream	246
	Caramel Ice Cream	247
	Strawberry-Rhubarb Cobbler with Black Pepper Biscuits	248
	Red Raspberry, White Peach, and Blueberry Cobbler with Cornmeal Brown Butter Biscuits	252
	Cinnamon-Oatmeal Strawberry Shortcakes	253
	Chocolate Pecan Jack Daniel's Cake with Jack Daniel's Chocolate Sauce	254
	Blueberry Cornmeal Upside-Down Cake	256
	Brown Sugar Angel Cake with Whiskey Creme Anglaise	257
	Peach Melba Cake	258
	Coco-Nutty Cake	260
	Glossary	262
	Sources	269
	CP's Book List	269
	Index	270

Book about: A Handbook of Native American Herbs or Taste of the Past

Grilled Cheese: 50 recipes to Make You Melt

Author: Marlena Spieler

Toasted golden in a pan or browned to melty perfection under the broiler, grilled cheese is the ultimate comfort food -- and a meal in itself. And believe it or not, it just got better. Author Marlena Spieler has created 50 mouthwatering new takes on this fromagophile's favorite. Her tantalizing pairings range from hearty Sage Sausage and Jack Cheese with Preserved Lemon to Melted Alpenzell, Emmentaler, Pear, and Cumin. There are also plenty of new twists on the tried and true, such as Smoky Bacon and Cheddar with Chipotle Relish or Fresh Mozzarella, Prosciutto, and Fig Jam. Oozing with cheese suggestions, an array of quick-to-make mustards, and tips on choosing the perfect bread for each sandwich, this cookbook will make anyone stand up and say "cheese!"