Download A Century of Restaurants by Rick Browne PDF

By Rick Browne

Come alongside on a pilgrimage to a couple of the oldest and so much old eating places in the United States in A Century of eating places. every one is certain not just as a result of its durability but additionally for its historical value, attention-grabbing tales, and, after all, its remarkable nutrition. The oldest eastern eating place within the kingdom is profiled, in addition to stagecoach stops, dependent eateries, fish fry joints, hamburger retailers, cafes, bars and grills, and dueling eating places that either declare to have invented the French dip sandwich.

Rick Browne, best-selling writer, host, and manufacturer of barbeque the USA, has traveled to a hundred of the oldest eating places throughout the US to proportion the allure, historical past, and charm that made those institutions winning for a hundred years or extra. a few are as many as three hundred years outdated. every one profile includes a well-known recipe, the heritage of the eating place, a glance on the eating place this present day, mouthwatering descriptions of a few of its signature dishes, enjoyable proof that make each one position detailed, and thousands of lovely images that seize the spirit of every institution. It's every thing you would like for an armchair journey of a hundred ancient eating places that experience made the United States nice.

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Cover and refrigerate; the roasted garlic will keep for up to 2 weeks. indd 62 6/11/15 9:20 AM ROASTED CHILE OIL MAKES ABOUT 1 LITER (ABOUT 4 CUPS) We use mild cascabel chiles for our chile oil, which give it a pleasantly toasty, smoky flavor. Cascabel chiles are easy to find in the Yucatán. We buy them by the shopping bag. In the United States, look for them in a Mexican market or online. 24 dried cascabel chiles (about 4 ounces) 1 red onion, quartered 3 thyme sprigs 3 oregano sprigs 3 bay leaves One 1-liter bottle olive oil Preheat the oven to 350°F.

HOJA SANTA Literally “sacred leaf”; also known as Mexican pepper leaf. These large, heart-shaped leaves have a flavor reminiscent of eucalyptus, mint, tarragon, and black pepper. Locals use them to wrap fish, to flavor green moles, and to make a liquor called verdin. Also excellent in ceviches, marinades, and stocks. JAMAICA (hibiscus) We use the dried blossoms for infusions that are mixed into cocktails. There’s probably hibiscus tea in your grocery store’s tea section (it’s great for stomachaches) and you didn’t even know it.

Combine the vinegar, sugar, and the remaining 1 teaspoon salt. Put the rind in a 1-pint canning jar and add the pickle solution. Let sit for at least 3 hours before using. PICKLED PIÑA ⅓ ripe pineapple, peeled, cored, and cut into ¾-inch-thick rounds 2 tablespoons olive oil ¼ cup honey Pinch of kosher salt, plus 1 teaspoon 1 dried árbol chile ½ cinnamon stick 1 teaspoon allspice berries ½ teaspoon black peppercorns 1 cup apple cider vinegar 2 tablespoons sugar Prepare a hot fire in a grill. Toss the pineapple with the olive oil and honey in a medium bowl and season with a generous pinch of salt.

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