191. Spice-Rubbed Quail p.402

191. Spice-Rubbed Quail p.402

The recipe
I like to think of quail and lobster as perverse challenges on a Japanese game show. They’re complicated and messy to eat, but you’re challenged to do it in your finery with your peers looking on. I can imagine the quiet golf claps from the spectators as you deftly separate the leg joint, and [...]

30 August 2008 | Poultry, The Book | Comments Off
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185. Tomato Barbecue Sauce p.479

185. Tomato Barbecue Sauce p.479

There’s no recipe for this one on Epicurious.
This barbecue sauce is meant to accompany Lillie’s North Carolina Chopped Barbecue, which we’ll get to next time. It’s apparently the style of barbecue sauce popular in Lillie’s part of North Carolina, and is best served slathered over chopped pork barbecue. It probably works well on most grilled [...]

9 August 2008 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
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169. Sweet and Spicy Bacon p.656

169. Sweet and Spicy Bacon p.656

The recipe
The food blog world has been swamped with recipes for caramelized bacon with a kick, so I decided that now would be a good time to see what all the fuss was about. After trying this recipe I’ve decided it’s just a gimmick, and not a worthy treatment of bacon. I get the concept, [...]

31 May 2008 | Breakfast and Brunch, The Book | 3 Comments
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152. Herbed Lima Bean Hummus p.15

152. Herbed Lima Bean Hummus p.15

The recipe
Hummus is a staple of my diet, and although I rarely make them, I quite like lima beans, so, I figured this lima bean hummus was a good bet. I’ve been doing some serious damage to the bean spreads in the book, and this was one of the last ones that really appealed to [...]

29 March 2008 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
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151. Deviled Eggs p.27

151. Deviled Eggs p.27

The recipe
The next few recipes are from a cocktail party we held in honour of a friend’s thesis defense. We invited her to celebrate her accomplishment, and be called Doctor a lot, at an intimate soirée at our place. I was planning a menu around her favourite dishes, and counting on eight to ten people. [...]

19 March 2008 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
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143. Fried Oysters Rémoulade p.329

143. Fried Oysters Rémoulade p.329

The instructions for the oyster’s don’t appear online, but the rémoualde is the same one used in this recipe.
I tried a fried oyster for the first time about six months ago at a very posh restaurant. It was brought out as an unexpected treat between courses, and served with a fiery salsa. It had a [...]

28 January 2008 | Fish and Shellfish, The Book | 3 Comments
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142. Oysters Rockefeller p.52

142. Oysters Rockefeller p.52

This recipe from Epicurious is similar to The Book’s version, but the linked recipe has slightly different proportions, and makes twice as much topping. I didn’t read the recipe very thoroughly, and used little Malpeque oysters for the recipe, instead of the “large” oysters the recipe called for, so I had more than enough topping.
We [...]

19 January 2008 | Hors D'Oeuvres & First Courses, The Book | Comments Off
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126. Mexican Corn Soup p.87

126. Mexican Corn Soup p.87

There’s no online recipe for this one.
I just don’t know about summertime soups. The Book has dozens of cold soups based on fresh sweet fruit and vegetables. I can’t say that they appeal to me very much. In part it’s the dissonance of cold soup that bugs me, but I’m not even a huge fan [...]

1 December 2007 | Soups, The Book | 7 Comments
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110. Moroccan-Style Roast Cornish Hens with Vegetables p.392

110. Moroccan-Style Roast Cornish Hens with Vegetables p.392

The recipe
This was my first experiment with Cornish hens, and I think I’m in love. I watched an episode of Freaks and Geeks the other night. In one scene the mother roasts Cornish hens, and serves them to her skeptical family, who use the hens as puppets for a dance routine, and complain that they [...]

25 October 2007 | Poultry, The Book | 4 Comments
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88. Jicama and Cucumber Chili Spears p.27

88. Jicama and Cucumber Chili Spears p.27

The recipe
Jicama isn’t the easiest thing to find in Montreal. I went to every grocery store, fruiterie, and Latin themed shop I could think of. In the end I tracked one down at a Mexican grocery store about a block from my place. I had no idea it was there. For all the effort that [...]

3 September 2007 | Hors D'Oeuvres & First Courses, The Book | 6 Comments
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