Featured Cookbook

ORDER/INFO

1. About Cocktail Food

2. Vegetable Roll with Ginger-Green Chile Sauce

3. Ginger-Green Chile Sauce

4. Whipped Garlic Goat Cheese and Sherried Tomatoes on Cheese Crisps

5. Iced Jumbo Shrimp Cocktail with Homemade Cocktail Sauce

Book Description

New York City’s best-known steakhouse chef brings restaurant-caliber cooking to the home kitchen with his creative spin on America’s classic cuisine, featuring a wide array of seafood, chicken, steaks, and chops, plus a host of scene-stealing appetizers, side dishes, drinks, and desserts.

... (more)

The New American Steakhouse Cookbook: It's Not Just Meat and Potatoes Anymore

Authors: David Walzog

Date: April 2005

ISBN: 0767919432

Publisher: Broadway

Hardcover

ORDER/INFO

Makes 1 1/2 cups

• 4 ounces peeled fresh ginger (one 5- to 6-inch-long knob), roughly chopped

• 2 tablespoons freshly squeezed lime juice

• 1/4 cup sliced pickled jalapñeos

• 1/2 cup mayonnaise

• kosher salt

• freshly ground black pepper

1. Put the ginger, lime juice, jalapeños, and 2 tablespoons water in a food processor fitted with the steel blade or in a standing blender. Puree to a paste.

2. Pour the mixture onto a sheet of cheesecloth, roll up the cloth, and squeeze over a small bowl to extract the liquid. Discard the solids.

3. Whisk in the mayonnaise and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to use.

The sauce can be covered and refrigerated for up to 2 days.

More From This Book:

1. About Cocktail Food

2. Vegetable Roll with Ginger-Green Chile Sauce

3. Ginger-Green Chile Sauce

4. Whipped Garlic Goat Cheese and Sherried Tomatoes on Cheese Crisps

5. Iced Jumbo Shrimp Cocktail with Homemade Cocktail Sauce

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