Big small plates

154 Pages·2006·4.99 MB·English

by  Cindy Pawlcyn

Some of the recipes in this book include raw eggs, meat, or fish. When these foods are consumed
raw, there is always the risk that bacteria, which is killed by proper cooking, may be present. For
this reason, when serving these foods raw, always buy certified salmonella-free eggs and the
freshest meat and fish available from a reliable grocer, storing them in the refrigerator until they
are served. Because of the health risks associated with the consumption of bacteria that can be
present in raw eggs, meat, and fish, these foods should not be consumed by infants, small
children, pregnant women, the elderly, or any persons who may be immunocompromised.
Copyright © 2006 by Cindy Pawlcyn
Photography © 2006 by Laurie Smith and © 2005 Heidi Swanson
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a
division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House,
Inc.
Library of Congress Cataloging-in-Publication Data
Pawlcyn, Cindy.
Big small plates / Cindy Pawlcyn with Pablo Jacinto and Erasto Jacinto.
p. cm.
Includes index.
1. Appetizers. 2. Cookery, International. I. Jacinto, Pablo. II. Jacinto, Erasto. III. Title.
TX740.P37 2006
641.8’12 — dc22 2006040446
eISBN: 978-1-60774450-4
Jacket design by Toni Tajima
Food styling by Erica McNeish
Photographs on pages HS01, HS02, HS03, and HS04 by Heidi Swanson. All other photographs by
Laurie Smith.
v3.2
To Mary Elizabeth Pawlcyn, my little big sister.

contents Acknowledgments
Introduction
chapter 1: Sticks, Picks, and with Fingers
Gougères
Cheesy Wonder Crackers
Pan-Roasted Hazelnuts
Chile-Garlic Peanuts
Mustards’ Famous Onion Rings with House-Made Ketchup
Plantain Chips with Cindy’s Backstreet Kitchen Mojo and Creamy
Cilantro-Garlic Dip
Papas Bravas
Grilled “Street” Corn
Three-Cheese Croquettes with Quick Mustard Sauce
Hard-Boiled Eggs with Best Ever Tapenade
Potato-Leek Pancakes with Sour Cream and Chives
Chanterelle Arancini with Heirloom Tomato Sauce
Hard-Boiled Eggs with Green Garlic Cream
Roasted Artichokes with Tarragon-Basil Dipping Sauce
Spiced Ahi Tuna Sticks, New Year’s Eve
Dungeness Crab–Sweet Potato–Corn Fritters
Pablo’s Boquerones
Serrano Ham–Wrapped Prawns with Piquillo Vinaigrette and Living
Watercress
Thai-Style Fish Cakes with Erasto’s Nuoc Cham and Sriracha Sauce
Squash Blossom Quesadillas with Homemade Tortillas and Queso Oaxaca
Asparagus and Shiitake Spring Rolls
Salt Cod Cakes with Aioli
Summer King Salmon Kebabs
Buckwheat Blini with Caviar
Mu Shu Pork “Burritos” with Mandarin Pancakes
Chorizo and Goat Cheese Half-Moons
Ken Hom’s Pork Riblets
Smoked Duck Spring Rolls with Sweet-and-Sour Sauce
Colombian-Style Pork Empanadas
Gaucho Empanadas
Mongolian Barbecued Lamb Chops
Chicken “Satay” in a Lettuce Cup with Lemon Olive Oil Vinaigrette
Mustards’ Vietnamese-Style Pork Lettuce Wraps
Miso-Glazed Beef in Lettuce Cups
Grilled Beef “Sticks” with Tomato-Lemongrass Salsa
My Very First Beef Satay
Black Pepper and Garlic Chicken Wings
chapter 2: Dressed, Not Naked
Tuna Tartare with Cucumber Salad and Avocado
Hearts of Romaine, Watercress, and Avocado Salad with Erasto’s Red
Jalapeño-Lime Vinaigrette
Avocado-Papaya Salad with Papaya Seed Dressing
Baby Octopus Salad with Malagueta Chile Relish
Shrimp, Crab, and Octopus–Stuffed Avocado with Cilantro-Caper
Mayonnaise
Grilled Baby Leeks and Spring Onions with Garlicky Romesco Sauce
Grilled Radicchio and Scallions with Black Olives
New French Café Gravlax
Seared or Grilled Asparagus with Two Sauces
Herbed Goat Cheese and Walnut Log with Garden Greens
chapter 3: Bowls and Spoons
Ahi and Shiitake Mushroom Wontons in Broth
Duck and Mustard Green Wontons with Vietnamese-Style Sauce
Halibut “Stew” with Saffron Broth
Garlic Soup
Mussels and Clams with Andouille Sausage in Tangerine Broth
Salmon, Halibut, and Scallop Ceviche with Coconut
Pablo’s Cóctel de Camarones
Onion-Tomato-Bread “Soup”
Baked Goat Cheese and Tomato Fondue
Wild Mushroom Stew
Morel Mushroom “Casseroles” with Pedro Ximénez Sherry and Thyme
Corn Soup Two Ways
chapter 4: On a Raft
Bix Steak Tartare
Grilled Oysters—Easy as Pie
Braised Portobello and Porcini Mushrooms with Spiced Flatbread
Grilled Beef on Potato Rafts with Salpicón
Coquilles St. Jacques
Rabbit Tostadas with Cumin-Scented Black Beans and Lime Crème
Fraîche
Halibut Tostadas with Jicama Slaw
Salt-Roasted Salmon Tostadas with Cindy’s Backstreet Tomatillo-Avocado
Salsa
Tuna Tostadas with Watermelon and Tomatillo Salsas
Pacific Halibut Soft Tacos
Sunday Supper Burgers with Thousand Island Dressing
Black Pepper Mini Biscuits
Mini Beef Burgers with Roasted Chile Relish and Pablo’s Pickled Onions
Mini Duck Burgers with Shiitake Mushroom Ketchup and Chinese-Style
Mustard Sauce
Spicy Lamb Burgers with Vietnamese Herb Salad and Tamarind
Vinaigrette
Fried Green Tomatoes with Spicy Rémoulade
Cindy’s Supper Club Escargots
Smoked Salmon with Curried Egg Salad and Rye Toasts
Roasted End o’ Summer Tomatoes with Red Wine–Honey Vinaigrette
Roasted Peppers with Anchovies and Capers
Wilted Winter Greens on Bruschetta
chapter 5: Knife and Fork
Crisp-Fried Squash Blossoms with Tomatillo–Ancho Chile Salsa
Bubbly Baked Brie and Asparagus with Toasted Hazelnuts
Chiles en Nogada
Sweet-Corn Custard with Shiitake Mushroom Sauce
Crêpes “Croque-Monsieur” with Horseradish-Mustard Cream
Morel Mushroom– and Goat Cheese–Stuffed Crêpes with Corn Cream
Poached Eggs with Sherried Mushrooms and Piquillo Peppers
Crispy Fried Rabbit with Dijon-Madeira Sauce
Deep-Fried Soft-Shell Crabs with Ginger-Garlic Butter
Glazed Scallops with Almond-Caper Butter Sauce
Grilled Scallops Amandine
Oysters Pablo
Grilled Sea Scallops with Saffron Cream Sauce
Salmon Cakes with Corn-Mushroom–Piquillo Pepper Sauce
Grilled Swordfish with Roasted Cauliflower and Sweet-Sour Onions
Wild Mushroom Tamales with Yucatecan Tomato Salsa
Rabbit Sausages with Sweet White Corn Grits and Sweet Pepper Relish
Stuffed Pasilla Chiles with “Mole de la Suegra” and Cherry Tomato Salsa
Stuffed Piquillo Peppers with Charred Tomato Sauce
Grilled Goat Cheese–Stuffed Gypsy Peppers with Cherry Tomato
Vinaigrette
Japanese Crab and Shrimp “Pizzas”
Sea Bass with Piquillo Pepper Sauce and Garden Greens
Crab-Stuffed Gypsy Peppers with Red and Green Salsas
chapter 6: Something Sweet
Anne’s Chocolate Biscuits
Raspberries Romanoff
Baked Peach Crisps
Date Candy
Mini Tres Leches Cakes with Mexican Chocolate Sauce