Mallmann on Fire
Page 19
Griddled Cheeses with Parsley, Red Onion, and Cherry Tomatoes, 36
Grilled Giant Flatfish Stuffed with Peppers, Onions, and Herbs, 185–86
Grilled Skirt Steak Sandwich with Watercress, Onion, Tomato, and Mustard, 76
Open-Faced Pomegranate Jelly and Lardo Sandwich, 81
Orange, Black Pepper, and Rosemary Salmuera, 287
Grilled and Roasted Leg of Pork Wrapped in Rosemary with Orange, Black Pepper, and Rosemary Salmuera, 129
Leg of Lamb with Merguez, Coal-Roasted Delicata Squash, and Orange, Black Pepper, and Rosemary Salmuera, 112
oranges, Beet and Orange Salad with Arugula and Feta, 30
oregano, Grilled Carrots with Aged Ricotta and Oregano on Toast, 25
P
pancetta:
Huevos Escrachados with Pancetta, Zucchini Ribbons, and Green Pease, 64
Potatoes with Smoked Pancetta, Leeks, Cream, and Cheese, 228
Pan de Molde, 266
Paris, 57–61, 174
parrillada, 116–21
preparation timeframe for, 120–21
Parrillada of Pork and Vegetables, 116–21
parrilla (grill), 2, 13, 19, 274, 292
Butterflied Chicken a la Parrilla with Chanterelles and Grilled Chicory, 149
Côte de Boeuf a la Parrilla with Maître d’Hôtel Butter, 98
Split Lobster a la Parrilla with Scallops, 204
use of, 14
parsley:
Crunchy Potato Skins with Parsley, 45
Griddled Cheeses with Parsley, Red Onion, and Cherry Tomatoes, 36
Grilled Dover Sole with Parsleyed Boiled Potatoes, 188
Mussels Steamed in Red Wine-Butter Sauce with Shallots and Parsley, 201
Skate a la Plancha with Braised White Beans, Garlic, and Parsley, 174
Patagonia, 1, 7–8, 18, 22, 85–86, 174, 273–77
The Island in, 273–74
peaches, Burnt Peaches and Figs with Amaretto, Lemon Zest, and Mint, 243
pears:
Griddled Red Bartlett Pears Wrapped in Iberico Ham, 33
Pressed Pears and Plums in Red Wine with Rosemary, 258
Pear Salad with Mint, Blue Cheese, and Fresh Dates, 52
Pears with Malbec, Cream, and Berries, 251
peas:
Creamy Polenta with Fresh Favas and Peas, 220
Huevos Escrachados with Pancetta, Zucchini Ribbons, and Green Peas, 64
pepper:
Grilled and Roasted Leg of Pork Wrapped in Rosemary with Orange, Black Pepper, and Rosemary Salmuera, 129
Leg of Lamb with Merguez, Coal-Roasted Delicata Squash, and Orange, Black Pepper, and Rosemary Salmuera, 112
Orange, Black Pepper, and Rosemary Salmuera, 287
Tortilla of Prawns with Grilled Potatoes and Avocado, Chile Pepper, and Fennel Salsa, 69
peppers:
Blistered Peppers with Charred Onions and Lemon Zest, 45
Grilled Giant Flatfish Stuffed with Peppers, Onions, and Herbs, 185–86
picadas, 36
Picho (Mallmann’s mother), 264
Pimentón Oil, 171, 281
Calves’ Liver a la Plancha with Pimentón Oil, Onions, and Crunchy Potatoes, 105
Churrasco of Tuna with Coal-Burnt Pimentón Oil, Heirloom Tomato and Chard Salad, and Garlicky Potato Puree, 170
pimientos de Padrón, 45
pineapples, Sabayon Ice Cream with Roasted Pineapple and Gooseberry Jelly, 254
Pionono with Dulce de Leche and Strawberries, 249
plancha, see chapa (plancha)
plums, Pressed Pears and Plums in Red Wine with Rosemary, 258
polenta:
Braised Chorizo with Carrots, Fennel, and Creamy Polenta, 125
Creamy Polenta with Fresh Favas and Peas, 220
pomegranate, Open-Faced Pomegranate Jelly and Lardo Sandwich, 81
pork, 116
Grilled and Roasted Leg of Pork Wrapped in Rosemary with Orange, Black Pepper, and Rosemary Salmuera, 129
Parrillada of Pork and Vegetables, 116–21
Red-Wine-Braised Spareribs with Red Cabbage and Carrot Slaw, 113
Rich Brown Pork Stock, 289
Surf and Swine, 197
Pork Chops with Toasted Nuts, 128
Pork Loin Chops with Thyme Oil and Roasted Grapes on the Vine, 134
portobello mushrooms, Shaved Hearts of Celery with Portobello Mushrooms and Meyer Lemon, 49, 51
potatoes:
Artichokes and Fingerling Potatoes a la Plancha, 229
Calves’ Liver a la Plancha with Pimentón Oil, Onions, and Crunchy Potatoes, 105
Churrasco of Tuna with Coal-Burnt Pimentón Oil, Heirloom Tomato and Chard Salad, and Garlicky Potato Puree, 170–71
Crunchy Potato Skins with Parsley, 45
Gratin of Potatoes with Emmental Wrapped in Bayonne Ham, 226
Grilled Dover Sole with Parsleyed Boiled Potatoes, 188
Hake Steaks a la Plancha with Fried Potatoes and Garlic, 192
Slashed and Stuffed Black Sea Bass with Potatoes, Leeks, and Mushrooms, 193
Smashed Chicken Breast in a Potato Crust with Tomato and Arugula Salad, 148
Smashed Potatoes, 228
Tortilla of Cast-Iron Fried Potatoes, Spinach, and Sun-Dried Tomatoes, 65
Tortilla of Prawns with Grilled Potatoes and Avocado, Chile Pepper, and Fennel Salsa, 69
Potatoes with Smoked Pancetta, Leeks, Cream, and Cheese, 228
Potato Salad with Black Olives, 48
Prawns, Sardines, and Anchovies a la Plancha with Zucchini, Swiss Chard, and Minted Yogurt, 196
prawns, Tortilla of Prawns with Grilled Potatoes and Avocado, Chile Pepper, and Fennel Salsa, 69
Pressed Pears and Plums in Red Wine with Rosemary, 258
Q
quince:
Burnt Shredded Quince, 245
Grilled Bizcochuelo Strips with Amaretto and Burnt Shredded Quince, 244
R
radishes, Red and Golden Beet Salad with Radishes and Soft-Boiled Eggs, 26
Red Cabbage and Carrot Slaw, 223
Red and Golden Beet Salad with Radishes and Soft-Boiled Eggs, 26
Red-Wine-Braised Spareribs with Red Cabbage and Carrot Slaw, 133
rescoldo (embers and ashes), 15
rice, Crusty Rice, 219
Rich Brown Pork Stock, 289
Rich Vegetable Stock, 288
ricotta, Grilled Carrots with Aged Ricotta and Oregano on Toast, 25
River Café, 229, 283
Roasted Grapes on the Vine, 282
Pork Loin Chops with Thyme Oil and Roasted Grapes on the Vine, 134
Roberta’s, 101
Romaine lettuce, Veal Rib Chops and French Green Beans a la Plancha with Romaine-Watercress Salad, 93
rosemary:
Butterflied Leg of Lamb with Rosemary and Thyme and Charred Apple Salsa, 115
Grilled and Roasted Leg of Pork Wrapped in Rosemary with Orange, Black Pepper, and Rosemary Salmuera, 129
Leg of Lamb with Merguez, Coal-Roasted Delicata Squash, and Orange, Black Pepper, and Rosemary Salmuera, 112
Orange, Black Pepper, and Rosemary Salmuera, 287
Pressed Pears and Plums in Red Wine with Rosemary, 258
S
Sabayon, Broiled Sabayon with Berries, 251
Sabayon Ice Cream with Roasted Pine-apple and Gooseberry Jelly, 254
salad:
Beet and Orange Salad with Arugula and Feta, 30
Churrasco of Tuna with Coal-Burnt Pimentón Oil, Heirloom Tomato and Chard Salad, and Garlicky Potato Puree, 170–71
Cowboy Rib Eye a la Plancha with Crispy Brioche Salad and Grilled Dates, 97
Endive Salad with Mustard, Aged Goat Cheese, and Toasted Walnuts, 52
Ensalada de Sopa Paraguaya, 44
Fig Salad with Burrata and Basil, 30
Griddled Chicken with Charred Herb and Tomato Salad, 157
Pear Salad with Mint, Blue Cheese, and Fresh Dates, 52
Potato S
alad with Black Olives, 48
Red and Golden Beet Salad with Radishes and Soft-Boiled Eggs, 26
Smashed Chicken Breast in a Potato Crust with Tomato and Arugula Salad, 148
Tomato and Avocado Salad, 33
Veal Rib Chops and French Green Beans a la Plancha with Romaine-Watercress Salad, 93
Salmuera, 287
Grilled and Roasted Leg of Pork Wrapped in Rosemary with Orange, Black Pepper, and Rosemary Salmuera, 129
Leg of Lamb with Merguez, Coal-Roasted Delicata Squash, and Orange, Black Pepper, and Rosemary Salmuera, 112
Leg of Lamb on Strings with Mint-Chile Salmuera, 109
Mint-Chile Salmuera, 287
Orange, Black Pepper, and Rosemary Salmuera, 287
salsa:
Butterflied Leg of Lamb with Rosemary and Thyme and Charred Apple Salsa, 115
Charred Herb Salsa, 122
Grilled Chilean Sea Bass with Toasted Almond Salsa, 181
Sliced Kidney Strips a la Plancha with Salsa Provenzal, 104
Toasted Nut Salsa, 283
Tortilla of Prawns with Grilled Potatoes and Avocado, Chile Pepper, and Fennel Salsa, 69
Salsa Criolla, 285
Salsa Llajua, 284
Salsa Provenzal, 284
San Domenico, 30
sandwiches:
Crisp Chicken Skin, Lettuce, and Heirloom Tomato Sandwich, 75
Grilled Skirt Steak Sandwich with Watercress, Onion, Tomato, and Mustard, 76
Open-Faced Pomegranate Jelly and Lardo Sandwich, 81
Tuna Churrasco and Avocado Sandwich, 78
sardines, Prawns, Sardines, and Anchovies a la Plancha with Zucchini, Swiss Chard, and Minted Yogurt, 196
sausages:
Braised Chorizo with Carrots, Fennel, and Creamy Polenta, 125
Leg of Lamb with Merguez, Coal-Roasted Delicata Squash, and Orange, Black Pepper, and Rosemary Salmuera, 112
scallops, Split Lobster a la Parrilla with Scallops, 204
Scarpetti, Tomas, 47
Scones from The Teapot, 268
Senderens, Alain, 57
Serra, Richard, 2
shallots, Mussels Steamed in Red Wine-Butter Sauce with Shallots and Parsley, 201
Shaved Artichokes a la Plancha with Aged Comté Cheese, 39
Shaved Hearts of Celery with Portobello Mushrooms and Meyer Lemon, 49, 51
short ribs, Grilled Short Ribs with Vinegar-Glazed Charred Endive, 101
shrimp:
Prawns, Sardines, and Anchovies a la Plancha with Zucchini, Swiss Chard, and Minted Yogurt, 196
Tortilla of Prawns with Grilled Potatoes and Avocado, Chile Pepper, and Fennel Salsa, 69
Simple Syrup, 244
Skate a la Plancha with Braised White Beans, Garlic, and Parsley, 174
Slashed and Stuffed Black Sea Bass with Potatoes, Leeks, and Mushrooms, 193
slaw:
Red Cabbage and Carrot Slaw, 223
Red-Wine-Braised Spareribs with Red Cabbage and Carrot Slaw, 133
Sliced Kidney Strips a la Plancha with Salsa Provenzal, 104
Smashed Chicken Breast in a Potato Crust with Tomato and Arugula Salad, 148
Smashed Potatoes, 228
snow, 152
sole, Grilled Dover Sole with Parsleyed Boiled Potatoes, 188
Sopa Paraguaya, 44, 266
Soria, Pilar, 266
spareribs, Red-Wine-Braised Spareribs with Red Cabbage and Carrot Slaw, 133
spinach, Tortilla of Cast-Iron Fried Potatoes, Spinach, and Sun-Dried Tomatoes, 65
Split Lobster a la Parrilla with Scallops, 204
squash, Leg of Lamb with Merguez, Coal-Roasted Delicata Squash, and Orange, Black Pepper, and Rosemary Salmuera, 112
steak:
Côte de Boeuf a la Parrilla with Maître d’Hôtel Butter, 98
Cowboy Rib Eye a la Plancha with Crispy Brioche Salad and Grilled Dates, 97
Grilled Skirt Steak Sandwich with Watercress, Onion, Tomato, and Mustard, 76
stew, Chupin de Pescado, 200
stock:
Rich Brown Pork Stock, 289
Rich Vegetable Stock, 288
strawberries, Pionono with Dulce de Leche and Strawberries, 249
Sun-Dried Tomatoes, 285
Baby Turnips a la Plancha with Sun-Dried Tomatoes, 208
Tortilla of Cast-Iron Fried Potatoes, Spinach, and Sun-Dried Tomatoes, 65
Surf and Swine, 197
Swiss chard:
Coal-Roasted Zucchini and Swiss Chard, 223
Prawns, Sardines, and Anchovies a la Plancha with Zucchini, Swiss Chard, and Minted Yogurt, 196
syrup, Simple Syrup, 244
T
Taillevent, 57
Tanis, David, 26
Tarta of Cuartirolo Cheese and Red Grapes, 263
Tarta de Picho, 263
Tata (Mallman’s grandmother), 251
Teapot, The, 264
textiles, 3, 246
Thuilier, Raymond, 228
thyme:
Butterflied Leg of Lamb with Rosemary and Thyme and Charred Apple Salsa, 115
Charred Mushrooms with Thyme and Garlic Toast, 22
Pork Loin Chops with Thyme Oil and Roasted Grapes on the Vine, 134
Toasted Almond Salsa, 181
Toasted Nuts, 283
Endive Salad with Mustard, Aged Goat Cheese, and Toasted Walnuts, 52
Grilled Chilean Sea Bass with Toasted Almond Salsa, 181
Pork Chops with Toasted Nuts, 128
Toasted Nut Salsa, 283
Tocellier, Francis, 52
Tomato and Avocado Salad, 33
tomatoes:
Baby Turnips a la Plancha with Sun-Dried Tomatoes, 208
Braised Beans with Red Wine and Tomato, 215
Churrasco of Tuna with Coal-Burnt Pimentón Oil, Heirloom Tomato and Chard Salad, and Garlicky Potato Puree, 170–71
Crisp Chicken Skin, Lettuce, and Heirloom Tomato Sandwich, 75
Eggplant a la Plancha with Cherry Tomatoes and Anchovies, 213
Eggplants Stuffed with Tomatoes and Cuartirolo Cheese, 214
Griddled Cheeses with Parsley, Red Onion, and Cherry Tomatoes, 36
Griddled Chicken with Charred Herb and Tomato Salad, 157
Grilled Skirt Steak Sandwich with Watercress, Onion, Tomato, and Mustard, 76
Octopus in an Iron Box with Chard, Green Beans, Tomatoes, and Eggs, 203
Smashed Chicken Breast in a Potato Crust with Tomato and Arugula Salad, 148
Sun-Dried Tomatoes, 285
Tortilla of Cast-Iron Fried Potatoes, Spinach, and Sun-Dried Tomatoes, 65
Tortilla of Cast-Iron Fried Potatoes, Spinach, and Sun-Dried Tomatoes, 65
Tortilla of Prawns with Grilled Potatoes and Avocado, Chile Pepper, and Fennel Salsa, 69
tuna, Churrasco of Tuna with Coal-Burnt Pimentón Oil, Heirloom Tomato and Chard Salad, and Garlicky Potato Puree, 170–71
Tuna Churrasco and Avocado Sandwich, 78
Tuna Tartare with Crunchy Bread Crumbs, 47
turnips, Baby Turnips a la Plancha with Sun-Dried Tomatoes, 208
U
umbilicus, 30
Uruguay, 163–64
V
veal:
Calves’ Liver a la Plancha with Pimentón Oil, Onions, and Crunchy Potatoes, 105
Sliced Kidney Strips a la Plancha with Salsa Provenzal, 104
Veal Rib Chops and French Green Beans a la Plancha with Romaine-Watercress Salad, 93
vegetables:
fire cooking and, 18, 116, 119, 152
Parrillada of Pork and Vegetables, 116–21
Rich Vegetable Stock, 288
see also specific vegetables
Vergé, Roger, 57
vinegar:
Duck Breast with Balsamic Vinegar and Asparagus, 158
Grilled Short Ribs with Vinegar-Glazed Charred Endive, 101
W
walnuts, Endive Salad with Mustard, Aged Goat Cheese, and Toasted Walnuts, 52
Walton
, Izaak, 181
watercress:
Grilled Skirt Steak Sandwich with Watercress, Onion, Tomato, and Mustard, 76
Veal Rib Chops and French Green Beans a la Plancha with Romaine-Watercress Salad, 93
Waters, Alice, 52, 176
Weeping Lamb, 108
wine:
Braised Beans with Red Wine and Tomato, 215
Mussels Steamed in Red Wine-Butter Sauce with Shallots and Parsley, 201
Pressed Pears and Plums in Red Wine with Rosemary, 258
Red-Wine-Braised Spareribs with Red Cabbage and Carrot Slaw, 133
Y
yogurt, Prawns, Sardines, and Anchovies a la Plancha with Zucchini, Swiss Chard, and Minted Yogurt, 196
Z
zucchini:
Coal-Roasted Zucchini and Swiss Chard, 223
Huevos Escrachados with Pancetta, Zucchini Ribbons, and Green Peas, 64
Prawns, Sardines, and Anchovies a la Plancha with Zucchini, Swiss Chard, and Minted Yogurt, 196
PHOTO CREDITS
Santiago Soto Monllor: pages viii, x–xi, xii (both), xiii (right), xiv, 4–5, 6, 9, 12, 14 (both), 15 (both), 16, 19, 20, 23, 24, 27, 28, 29 (both), 31, 32, 34 (both), 35, 37, 38 (both), 42, 43, 46, 47, 48, 51, 53, 54, 55, 56–57, 59 (all), 60, 62, 66 (both), 67 (both), 68, 70–71, 73, 74, 77, 80, 82, 83, 84–85, 87 (all), 88–89, 90, 92, 95, 96, 99, 100, 103, 106, 107, 110–11 (both), 113 (both), 114, 117, 118 (right), 126, 127, 130 (both), 131, 132, 134, 135, 136, 137, 139, 140–41, 143 (all), 144, 146 (both), 147, 150, 151 (both), 153, 154–55, 155 (right), 156, 159, 160, 161, 162–63, 165 (top center, middle row left and center, bottom three), 166–67, 171, 172, 173, 175, 177, 178–79, 180, 182–83 (all), 184, 186, 187 (both), 189, 194, 195 (both), 198–99 (both), 202, 206, 209 (both), 210–11, 212, 217 (both), 218 (both), 221, 224, 225, 227, 230 (both), 231 (both), 240, 242, 245, 247, 248, 250 (both), 252–53 (both), 255, 256 (both), 257, 260 (both), 261 (both), 262, 264 (both), 269, 270, 271, 275 (middle row left and right, bottom row center), 276, 280, 282, 286, 288, 291, and 293 (all except bottom row center).
Quentin Bacon: pages 118 (left), 123, 293 (bottom row center), and 295.
Nate Bressler: pages iv–v, 272–73, 275 (top row right, middle row center), and 277.
Peter Buchanan-Smith: 275 (top row left and center, middle row center), and 306.
Nicolás Colledani: pages 190–91 (both).
Eugenia Daneri (courtesy of Para Ti Deco): pages xiii (center), 165 (top left and right, middle row right, bottom row center), and 246.
Estudio Garcia Betancourt: pages vi–vii.
Michael Evans: pages ii–iii, xiii (left), 138, and 294.
Tom Wesley: pages 10–11, and 110 (left).
Eric Wolfinger: pages 40–41, 50, 168, 205, 222, 232, 233, 234–35, 237 (all), 238, 239, and 278.