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Common Grill Cookbook, The
By Chef Craig Common
| Price: |
$31.50
$35.00 |
| Availability: |
Out Of Stock Reprint Pending
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| ISBN#: |
1-886947-88-0 |
| Published: |
Nov 2000 |
| Order: |
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Take a journey of exquisite flavor! Chef Craig Common offers secrets to 161 of his well-loved recipes, including Firecracker Shrimp with Hong Kong Salsa, Seafood Chowder, and Sautéed Walleye with Citrus Butter. In 1991, The Common Grill in Chelsea, Michigan opened to glowing reviews from patrons and critics alike. Throughout its 12 years of existence, Chef Craig has consistently received top ratings from various publications, such as Gourmet magazine. Chef Craig even received an invitation to be a guest chef for an evening at the prestigious James Beard House in New York City. Here's a recipe from The Common Grill Cookbook, that's sure to please:
BASIL PESTO
4 cloves garlic
1 teaspoon salt
1/2 lb. Basil leaves
1/4 cup pine nuts
1 cup olive oil
1/2 cup Parmesan cheese, freshly grated
2 teaspoons Romano cheese, freshly grated
1/4 cup butter, softened
Directions:
Place garlic, salt, basil, pine nuts, and olive oil in the bowl of a food processor, fitted with the metal blade, and process until mixture is smooth. Add cheeses and butter and process again until mixture is smooth. Use for any recipe that calls for basil pesto. Store in refrigerator. Makes 2 cups.
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