Cooking James Campbell Caruso El Farol

ISBN 13: 9781586851019

El Farol

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9781586851019: El Farol

At the El Farol restaurant in Santa Fe, New Mexico, a collection of delectable ingredients-smoked paprika, saffron, spicy chipotle chiles and piquillo peppers, capers and caperberries, and a variety of Spanish cheeses-gather for a celebration of Spanish flavor. Best known for their creative tapas menu, El Farol revolutionized dining in Santa Fe and New Mexico with such tapas as Pollo Curry, a simple cold chicken salad that is too good to ever remove from the menu; and Gambas al Ajillo, sauteed garlic shrimp with lime and madiera. Executive Chef James Campbell Caruso presents award-winning traditional and contemporary Spanish cuisine in a colorful medley of recipes from his menu, including soups and stews, hot and cold tapas, 14 main courses, desserts, and an exclusive section on wine. Featuring over 120 recipes, El Farol: Traditional and Contemporary Spanish Tapas and Cuisine blends the rich and diverse cultural traditions of New Mexico with bold and interesting flavors. This unique collection presents Mediterranean and Spanish cooking influenced by a variety of lively Latin American dishes. The tapas menu is "ever-changing, bold, and energetic," according to the Dallas Morning News. The New York Times calls El Farol's food "bold and eclectic." The chef's Lobster-Chorizo Canneloni was voted "Best Appetizer" in the 2000 Taste of Santa Fe. James Campbell Caruso lives in Santa Fe, where he is the Executive Chef at El Farol, a chef and instructor at the Santa Fe School of Cooking, and the author of many articles on cooking and restaurant culture.

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From the Inside Flap:

Contents El Farol Basics Sofrito Basic Aioli Lemon Caper Aioli Aioli de Higos Aioli de Garbanzos Green Onion Butter Cabrales Butter El Farol Preserved Lemons Preserved Lemon Butter Sauce Green Olive Vinaigrette Saffron Vinaigrette Chipotle-Mustard Vinaigrette Vinagre de Jerez Mojo Verde Picked Red Onions Compota de Manzanas y Vino Moroccan Carrot Sauce Espresso-Chipotle Sauce Harissa Sauce Aji Amarillo Salsa Port-Fig Syrup Toasted Cumin Tomato Sauce Pernod Saffron Cream Sauce Mediterranean Salsa Romesco Sauce Paprika Oil Curry Oil Migas Salsa Verde with Fennel Seed El Farol Pincho Spice Mix Fish Stock Chicken Stock Jamon Stock Sopas y Caldos Soups and Stews Caldo Pescado Marmitako Oyster-Potato Soup Posole Clam Chowder Oxtail Soup Fabada Gazpacho Sopa de Guisantes Sopa de Almendras Tapas Frias Cold Tapas Sandia con Jamon Mejillones al Vinagreta Mojama Jicama with Lime and Catarina Chile Betabeles Goat Cheese Dressing Ceviche Bay Scallop Ceviche Salmon Ceviche with Sweet Corn Vinaigrette Marinated Peruvian Purple Potatoes Pollo Curri Preserved Lemon Goat Cheese Spread Queso Fresco Ensalada de Uvas con Queso Couscous Orange-Fennel-Olive Salad Moroccan Eggplant Shrimp Escabeche with Black Olives and Mint Sangrita Oyster Shooters Tortilla Espanola Marinated Olives Tapas Calientes Hot Tapas Espinaca con Pasas Gambas al Ajillo Bonito Portabellas en Jerez Pasta Pinon Verde Argentine Beef Empanadas Baked Oyster and Pancetta Empanadas Portabella-Cabrales Empanadas Chorizo-Potato Empanadas Gambas al Alcaparra Higos Rellenos Puerco Asado Pulpo Asado Queso Frito Sardinas al la Plancha Croquetas de Salmone Croquetas de Bacaloa Pinchos de Venado Pez Espada Almejas con Mazanilla El Farol Fried Calamari Albondigas Setas Pollo Harissa Pimientos de Padron Achiote Citrus-Steamed Chicken in Banana Leaf Aguacate Alcachofas Hojas de Uva Mejillones con Jamon Pepita Flatbread Rosemary-Yogurt Flatbread Main Courses Paella Mixta Paella de Puerco y Espinaca Paella de Gambas y Morcilla Pepita-Crusted Salmon with Toasted Cumin Tomato Sauce Trout Wrapped in Jamon Serrano Zarzuela de Mariscos Puerco con Manzanas y Cabrales Cordero Harissa Roasted Duck with Moroccan Carrot Sauce Beef Tenderloin with Cabrales Butter Rabo de Toro Cod with Clams and Chorizo Carne Milanesa with Aioli Grilled Lobster with Chipotle-Mustard Vinaigrette Postres Desserts Datiles Lemon-Rosemary Flan Lavender Goat's Milk Flan Chocolate al Vapor El Farol Goat Cheese Tart Pastelitos de Dulce de Membrillo Orange Polenta Almond Cake Raspado de Sangria Torrijas Sweet Coconut Rice Pudding Pedro Jimenez Caramel Sauce Torta de Chocolate Milagro Sugar Cookies Royal Icing Vinos Wines Sangria Tinta de El Farol Sangria Blanca de El Farol Nectar de los Dioses Melon Mezcalito Carajillo Siesta El Farol About Spanish Wines Pantry Items Index

About the Author:

James Campbell Caruso lives in Santa Fe where he is the executive chef at El Farol, a chef and instructor at the Santa Fe School of Cooking, and the author of many articles on cooking and restaurant culture.

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