Pintxos: Small Plates in the Basque Tradition

by Gerald Hirigoyen, Lisa Weiss

ISBN-10: 1580089224
ISBN-13: 9781580089227
Region: Spain
Publisher: Ten Speed Press
Publication Date: February, 2009
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Recipe Index

Recipesort icon Page Rating
Aioli 172
0
Anchovies with Tomatoes and Parsley-Dusted Garlic 139
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Artichoke Chips with Lemon Aioli 106
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Baby Beets, Cucumbers, Olives, and Feta Skewers 138
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Bacalao Fresco with Oysters and Crème Fraîche 134
0
Basque Clam Chowder 168
0
Basque Fries 110
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Beans 173
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Beef Short Ribs in Moscatel 84
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Black-Eyed Pea Salad with Calamari 33
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Bocadillos: Chopped Egg Salad with Caper Berries and Fresh Herbs 54
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Bocadillos: Figs Marinated in Sherry with Aged Goat Cheese and Basil 53
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Bocadillos: Roasted Eggplant Spread with Boquerones 51
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Bocadillos: Seared Tuna with Onion Marmalade 60
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Bocadillos: Warm Toasted Bread with Tomato Spread and Serrano Ham 55
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Bocadillos: Watercress with “Perfect Blonde” Walnuts and Roasted Peaches 50
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Braised Lamb Shoulder with Fideo Pasta in Parmesan Crust 78
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Braised Red Beans with Morcilla 32
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Braised Veal Sweetbreads in Madeira 102
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Bread Crumbs 175
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Calamari with Peppers and Wild Mushroom Salad 16
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Calf’s Liver and Caramelized Shallot Brochettes 91
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Caramelized Onions with Idiazà¡bal Cheese 140
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Chicken Skewers with Yogurt-Mint Dipping Sauce 115
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Chicken Stock 175
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Chicken Thighs with Spicy Basque “Ketchup” 74
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Clams with Spicy Smoked Tomatoes 69
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Cold and Spicy Tomato Broth with Chopped Vegetable Salpiçon 164
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Cold Avocado and Cilantro Soup 158
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Cold Melon Shooters with Serrano Ham Crisps 161
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Confit of Lemon 176
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Crème Fraîche 176
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Crispy Shrimp with Piment D’Espelette 111
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Cumin-Scented Lamb Burgers 62
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Dark Chicken Stock 176
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Deviled Eggs and Shrimp 143
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Duck Breast with Oranges and Green Olives 20
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Dungeness Crab Bisque 166
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Eggplant and Aged Goat Cheese 150
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Empanada Dough 100
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Fava Beans with Crème Fraîche and Mint 34
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Fried Calamari with Romesco Sauce 113
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Fried Shallots 176
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Garlic Chips 178
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Gigante Beans with Boquerones 39
0
Griddled Ham and Cheese Bocadillos 56
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Ham Chips and Ham Dust 178
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Hanger Steak with Chimichurri 19
0
Hard-Cooked Eggs 178
0
Lamb Loin with Kumquat Chutney 28
0
Lamb’s Tongue with Mâche and Piquillo Peppers 88
0
Lemon Aioli 172
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Lentil Gratin with Braised Serrano Ham 46
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Marinated Baby Octopus with Tomato and Fennel Salad 133
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Monkfish in Olive Oil, Tomato, and Saffron 73
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Morcilla in Cider 93
0
Moscatel Vinegar Reduction 178
0
Mr. Williams’s Fried Chicken Sandwich 58
0
Mussels in Red Wine Vinaigrette with Bread Salad 123
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Octopus Murcia 67
0
Orange Saffron Aioli 172
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Oxtail Empanadas with Spicy Mango Dip 98
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Oxtails Braised in Red Wine 80
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Pipérade 181
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Pipérade Braised Beans with Baked Eggs 44
0
Poor Man’s Cassoulet 42
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Pork Medallions Confit with Curried Apple and Celery Root Salad 22
0
Potato and Chorizo Brandade 155
0
Prawns with Garlic Chips and Preserved Lemon 15
0
Roasted Beets with Moroccan Spices and Aged Sherry Vinegar 127
0
Roasted Peppers 181
0
Romesco Sauce 182
0
Salt Cod with Pipérade 149
0
Sardine Rillettes and Pimientos De Padrón 154
0
Sardines Escabeche 128
0
Sausage and Guindilla Pepper Skewers 145
0
Sautéed Piments D’Anglet with Balsamic Vinegar and Manchego Cheese 122
0
Scallops with Apples 144
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Scallops with Lychee Gazpacho 25
0
Seared Beef with Piquillo Pepper and Shallot Jam 153
0
Serrano Ham Croquettes 117
0
Snapper Ceviche 132
0
Spiced Butterflied Quail Elcano 27
0
Spicy and Sweet Chicken Wings 71
0
Spicy Lamb Meatballs with Cucumber Salad 76
0
Tomato and Watermelon Salad 131
0
Tripe Aita 97
0
Tuna Belly with Lemon Confit 151
0
Veal Stock 185
0
Vegetable Tempura with Orange Saffron Aioli 114
0
White Asparagus Vichyssoise 159
0
White Bean and Salt Cod Stew with Marinated Guindilla Peppers 36
0
White Bean Salad with Manchego, Avocado, Apple, and Meyer Lemon 47
0

Publishers Information

About Pintxos: Small Plates in the Basque Tradition

Publisher Web Link: http://www.randomhouse.com/crown/tenspeed/

An authentic small plates cookbook from the top Basque chef in America. Acclaimed chef Gerald Hirigoyen’s sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish--grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods--and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, PINTXOS is all you need to host an authentic and stylish tapas party at home. (http://www.randomhouse.com/)

Author Information

About Gerald Hirigoyen

Author Web Link: http://www.piperade.com/

Cookbooks by Gerald Hirigoyen


About Lisa Weiss

Cookbooks by Lisa Weiss


Other "Tapas" Cookbooks