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Grill Napa Valley Cookbook - In
chapters that cover appetizers, soups, and salads, Pawlcyn presents
standout recipes like Crab Cakes with Red Beet and Horseradish
Rémoulade; Tomato, Basil, and Tortilla Soup; and Chinese
Chicken Salad with Sesame Noodles and Rice Vinegar Cucumbers.
Smoker- and grill-derived specialties, including Half-Slab BBQ
Baby Back Ribs with Crispy Yams and Coleslaw and Tea-Smoked Duck
with 100-Almond Sauce and Ginger Pickled Mango, receive their
own seductive space, as do pan and sandwich delights like Louise's
Bouillabaisse with Rouille and Ahi Tuna and Shiitake Mini Burgers.
Desserts such as Lemon-Lime Meringue Pie and Red Raspberry, White
Peach, and Blueberry Cobbler follow in the deluxe-diner spirit
of the place and should prove an irresistible finale to any meal.
They're further tribute to Pawlcyn's one-of-a kind restaurant
and its instantly seductive cooking. --Arthur Boehm
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