5 of 5 people found the following review helpful:
5.0 out of 5 stars
one of the best, August 4, 2006
I have a huge collection of cookbooks out of which I entertain, sometimes hugely, and out of which my family enjoys a wide range of recipies. This cookbook by Neil Stuart is one of our favorites. Unusual, eclectic, show-stopping combinations of flavors. Many of the ingredient lists seem short for the impact he achieves. I find his directions simple and easy.
I'll soon need to buy a second copy of the book because I have spotted and bent the original so ruthlessly in pursuit of his flavors. The corn salsa has become a summer staple for us, while his duck and sun-dried cherry fajita is a meal for celebrations. However, almost every recipie in this book is worthy of excited remark. (I cannot speak for the desserts because we are not dessert eaters.) If you are looking for fresh lively tastes to startle and please the jaded palate, get it.
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1 of 1 people found the following review helpful:
5.0 out of 5 stars
Luscious and flavorful!, June 11, 2011
This review is from: Pacifica Blue Plates (Paperback)
For many years I've returned to this cookbook for its deliciously fresh recipes. I like a lot of flavor in my cooking--not just heat from hot peppers, and Stuart's concoctions present pleasant blends of flavors. The pairings are just right: not too many flavors, yet complex enough to tease your taste buds. He often combines Asian and Southwestern flavors.
The recipes are mostly fairly simple, some very simple. Even those that call for many ingredients are usually just lists of herbs or vegetables and are not difficult to throw together. In general, most of the ingredients should be available at a decently stocked store, though items like fresh seafood may be harder to get your hands on--and freshness is key to these recipes.
Stuart's sections and sample recipes include:
Haute Salsa
--Salsa recipes, including Chipotle Honey Salsa and Red Onion and Orange Salsa
--Sauces, including Roasted Garlic Cream
--Condiments, including Tequila Lime Mayo and Asian Pesto
Small Plates
--Grilled Calamari Steak with Cilantro Mayo
--Grilled Shrimp Tacos with Radicchio and Avocado Salsa
--Lobster Rolls with Bacon and Sweet Corn
--Smoked Shrimp and Creamy Havarti Quesadilla
--Cassoulet of Lobster with Spicy Oriental Black Bean Salsa
The S Course (soup/salad)
--Pineapple Gazpacho
--Cream of Cilantro Soup
--Sweet Green Salad w/ Lemon Grass Vinaigrette
--Grilled Chicken Salad with Red Pepper Rajas and Bleu Cheese Vinaigrette
Spaghetti Westerns
--The BLT (Bacon, Linguini and Tomato)
--Spinach Pappardelle with Sea Scallops and Jalapeno Cream
--Gorgonzola Ravioli wiht Sweet Red Pepper Cream
Large Plates
--Yucatan Barbequed King Salmon
--Seared Hawaiian Ahi with Wild Mushroom and Ginger Butter
--Herb-Crusted Sea Bass with Stewed Golden Tomato Salsa
--Tortilla-Crusted Chicken with Mexican Beer Salsa
--Chicken Breast with Goat Cheese and Sun-Dried Tomato Salsa (The first recipe I used from this book, it still has a special place in my heart and kitchen!)
--Glazed Pork Chops with Papaya and Sweet Pepper Salsa
Sidekicks
--Jicama-Peanut Slaw
--Escalloped Tortillas (worth it for this recipe alone to use up stale chips!)
--Spinach and Wild Rice Pancakes
--Potato, Chile and Sweet Corn Hash
Final Temptations
--Kona Chocolate Lava Torte with Coconut Cream
--Chocolate-Cinnamon Torte
--Lemon-Tequila Mousse
--Coconut-Chocolate Chip Cookies
Most of the recipes are pretty healthy, and all I've tried have been YUMMY!
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