Campfire Cuisine in the 21st Century

 “Dallas” Mozzarella with Pickled Onions and Avocado
 “One-Armed” Rib Eye Steak with Black Bean and Smoked Onion Soffrito
 “Study of the Pig”-Slow Cooked Boneless Leg of Wild Boar, Ragout of Brussel Sprouts, Celery Root and Crispy Braised Pork Belly
 A Clear Chowder of Roasted Corn and Leeks with Lump Crab Cake
 A Salad of Duck Fajitas, Avocado and Roasted Peppers
 A Tart of Peaches, Dried Chiles and Mint
 Achiote Chicken Breast Sandwich with Indian Grill Bread
 Adobo-Marinated Double-Cut Pork Loin Chop with Cheddar Scalloped Potatoes, Smoked Red-Eye Gravy and Barbecued Onions
 Allspice Slow-Cooked Pork Shank with Roasted Apple Waffle and Sweet Potato-Ginger Chutney
 Ancho Chile Braised Lamb Shanks with Black Bean and Red Tomato
 Arepas with Braised Greens and Tomato Jam
 Baby Chicken Roasted in Cast Iron with Truffled Lentils, Brussel Sprouts and Red Wine Sauce
 Bacon-Roasted Salmon on Leeks with Cream and Mint
 Bacon-Wrapped Filet of Beef with Horseradish Crust, Roasted Garlic Mashed Potatoes, Fresh Vegetables and Bacon Brown Butter
 Balsamic-Glazed Rack of Lamb and Plum Ketchup with Chile-Cheese Baked Potato
 Balsamic-Marinated Grilled Squab with Smoky Bacon Sage Potatoes and Huckleberries
 Barbecue Beef Short Ribs with Red Chile Pinto Beans and Mustard Greens
 Barbecue Braised Oxtails with Red Chili Beans
 Barbecue Buffalo Jerky
 Barbecue Flank Steak of Bison with Texmati Rice and Southwestern Vegetable Chili
 Barbecue Loin of Pork with Peach-Chipotle Barbecue Sauce
 Barbecue Marinated Flank Steak with Country Mash and Vidalia Onion Rings
 Barbecue Pork Chop with Wild Mushroom Salad Dressed with a Roasted Corn/Onion and Cilantro BBQ Sauce
 Barbecued Beef Pot-Pie with Chipotle Masa Crust
 Barbecued Beef Quesadillas
 Barbecued Chicken in a Blue Corn Crepe with Spiced Pickled Onions
 Barbecued Flank Steak with Smokehouse Baked Beans and Spoon-Bread
 Barbecued Gulf Shrimp atop an Andouille-Cheddar Grit Cake and Mirlaton Slaw
 Barbecued Onion Soup with Jalapeno Jack Cheese
 Barbecued Quail Baked in Cornmeal Custard with Green Pea Guacamole
 Barbecued Quail with Sweet Potato and Mushroom Hash
 Barbecued Red Snapper with Yellow Mole and Tobacco Onion Rings
 Barbecued Sweetbreads with Pancetta and Sweet Onion Confit and Chive Oil
 Barbecued Wild Boar Empanadas with Spiced Mint Honey
 Barbecue-Style Braised Buffalo Short Ribs with Sage Polenta
 BBQ Brick Oven Brisket with Smoky Greens, Cole Slaw and House BBQ Sauce
 BBQ Slow-Roasted Suckling Pig with Ginger-Honey Glaze
 Beef Short Ribs in Barbecued Onion Sauce with Grilled Leeks and Roasted Garlic Grits
 Beef Tips on Egg Noodles-Baby Carrots, Pearl Onions, Mushrooms and Demi Glace
 Black Bean and Goat Cheese Souffle with Chipotle-Lime Cream
 Blue Cheese Bread Pudding with Green Chile Stew
 Blue Cheese Lavosh Cracker
 Bone-In Cowboy Ribeye with Texas Sprinkle, Pinto-Wild Mushroom Ragout and Red Chile Onion Rings
 Border Town Sausage with Cilantro Scented Fresh Corn Succotash
 Braised Duckling in Mole Poblano
 Brick Oven Flatbreads with Charred Cumin Eggplant Relish
 Brick Oven Roasted Quail with Spicy Braised Greens, Turnips and Caramelized Onion Soubisse Sauce
 Brick Oven Roasted Vegetable Risotto
 Buttermilk and Goat Cheese Dressing
 Cajun Ribs with Pearl Onions, Garlic Mashed Potatoes and Brick Oven Charred Smoked Tomato BBQ Sauce
 Campfire Trout with Field Bean Ragout and Lemon Grass Nage
 Carrot Salsa
 Cast Iron Skillet Baked Jalapeno Corn Bread
 Cast-Iron Foie Gras with Grilled Pineapple and Red Lentil “Chowchow”
 Cast-Iron Seared Medallions of Venison and Beef with Autumn Vegetables and Dill Mustard Scones
 Cedar Planked Salmon with Smoky Salmon Broth and Roasted Fall Vegetable Hash
 Cedar Smoked Foie Gras with Brandied Parsnip Puree and Cranberry Port Syrup
 Cedar-Roasted Salmon with Wheatberry Salad and Caramelized Brussel Sprouts
 Cedar-Smoked Spiney Lobster with Chorizo Ravioli and Creamed Bermuda Corn
 Charred N.Y. Strip Steak with Caramelized Shallot Lyonnaise Potatoes and Cabernet Sauce
 Chicken Breast Salad on Romaine Leaves with Margarita Vinaigrette
 Chicken Fried Quail with Peppered Pan Gravy
 Chicken-Fried Shrimp on Smoky Corn Grits
 Chicken-Fried Steak with Sage Cream Gravy and Country Mashed Potatoes
 Chile and Sugar-Cured Black Buck Antelope with Rich Sauce of Local Mushrooms and Dried Chiles
 Chile Quajillo and Lemon Sauce
 Chile Seca Burritos with Flank Steak and Rajas
 Chile-Spiked Apples and Blueberries
 Chile-Spiked Fig Cakes with Butterscotch and Clove Cream
 Chilled Watermelon Soup with Pineapple and Habanero Salsa
 Chipotle Beef Jerky
 Chocolate “Mole” Empanadas with Fruit Salsa
 Chocolate Bread Pudding with Candied Pecans and Whiskey Sauce
 Cinnamon-Chipotle-Honey-Glazed Antelope on Whiskey-Braised Greens
 Colorado Lamb Sirloin with Russet-Romano Potato Pancake, Apricot Chutney and Natural Jus
 Corn Stew with Crabmeat, Mussels and Grilled Shrimp
 Cowboy-Cut Rib Eye Steak with Buttered Hominy and Red Eye Gravy
 Crabmeat Skillet Cake with Greens and Iceberg Lettuce
 Cracked Blue Crab with Avocado, Arugula and Radishes
 Cracker-Crusted Pork Loin Sandwich with Chipotle Mayonnaise
 Cranberry and Jalapeno Ice
 Crisp Peppered Quail with Country Ham and Warm-Spicy Crawfish Hominy
 Crisp Rainbow Trout on “Cowboy Couscous” with Carrot Juice-Lemon Dressing
 Cured/Smoked Loin of Pork with Collard Greens and Spring Onion Cornbread
 Dry Rubbed Venison Medallion Atop Caciotta Cheese Enchiladas
 Duckling-Toasted Almond Onion Basmati, Fresh Spinach and Balsamic Raspberry Glaze
 Dutch-Oven Braised Short Ribs with Homemade Egg Noodles, Roasted Root Vegetables and Natural Gravy
 Filet of Salmon Cooked Campfire Style with Pears, Cucumber and Pickled Beets
 Fingerling Potatoes with Chile Pecans
 Fried Turkey in the Style of East Texas with Cornbread Chorizo Dressing
 Fried Turkey in the Style of East Texas with Cornbread Chorizo Stuffing
 Fruitwood-Smoked Salmon, White Corn Crepe and Fine Herb Salad
 Glazed Pork Back Ribs with Black Coffee Guajillo Barbecue Sauce
 Green Chile and Mustard Sauce
 Green Chile Buttermilk Dressing
 Green Chile Macaroni
 Green Chile Pork
 Green Chile-Oyster Soup with Smoke-Roasted Corn
 Grilled Beef Sirloin on Romaine Leaves with Black Pepper and Tomato Dressing
 Grilled Chicken with Smoked Pepper Butter and Tobacco Onions
 Grilled Cider Cured Pork Chop with Apple Demi-Glace, Horseradish-Mashed Potatoes and Bacon-Braised Southern Greens
 Grilled Colorado Lamb Loin and Green Corn Sauce with White Bean Puree
 Grilled Corn with Tomato Barbecue Sauce
 Grilled Flank Steak and Portabello Mushroom with Sundried Tomato Hash
 Grilled Flat Bread with Rock Shrimp and Salsa of Papaya, Avocado and Red Onion
 Grilled Lamb Chops with Marjoram-Smoked Garlic Sauce and Barbecued Fire-Roasted Onions
 Grilled Lamb Skirt Steak with Pinto Bean Ravioli and Poblano Cream Sauce
 Grilled Lamb Skirt Steak with Pinto Bean Ravioli and Poblano Cream Cheese
 Grilled Loin of Rabbit with Onion Pancake, Chantrelles, Frisee’, Lardons and Sherry Vinaigrette
 Grilled Pacific Salmon-Herbed Potato Dumplings, White Cheddar Cream and Brown Butter
 Grilled Pork Chops with Sweet Potato Souffle’, Bourbon Butter and Sauteed Greens
 Grilled Pork Tenderloin and Braised Back Ribs with Blue Cheese Bread Pudding
 Grilled Pork Tenderloin and Braised Back Ribs with Blue Cheese Bread Pudding
 Grilled Pork Tenderloin with Smoked Tomato Grits and Asparagus
 Grilled Portobello Mushrooms with Roasted Shallot-Tomato Fondue
 Grilled Pound Cake with Vanilla Syrup and Blueberry “Chow-Chow”
 Grilled Quail, Foie Gras and Endives
 Grilled Rid Eye Steak with Blueberry Barbecue Sauce with Roasted-Garlic Mashed Potatoes
 Grilled Shrimp with Chipotle Creamed Leeks on a Golden Cornmeal Cake
 Grilled Shrimp with Pickled Cabbage with Red Chile-Whiskey Sauce
 Grilled Sirloin Steak and Sweet Potato Fries with “Buzzard’s Breath” Barbecue Sauce
 Grilled Smoky Mesquite Flank Steaks
 Grilled Sturgeon Fillet with Barbecued Oysters
 Grilled Tenderloin of Beef Filet with Fricasse of Crayfish Tails and Bone Marrow
 Half Chicken-White Cheddar Potato Gratin, Forest Mushrooms and Natural Juices
 Herb-Dijon Broiled Trout with Spiced Lime, Oven-Roasted Potatoes, Bacon-Wrapped Asparagus and Blue Cheese Vinaigrette
 Hickory Grilled Quail with Blue Cheese Bread Pudding, Winter Truffles, Grapes, Walnut, Celery and Honey Thyme Vinaigrette
 Hickory-Roasted Rabbit and Cornbread Sandwich with Rosemary Apple Butter
 Honey Mustard-Thyme Cured Loin of Pork with Garlicy Mashed Potatoes, Butternut Squash Spoon-Bread, Red Wine Creamer Onions and Fig Sauce
 Hot and Hot Pork and Beans with Homemade Chow-Chow and Mustard Green Salad
 House Cured Pork Chop with Mission Fig Polenta and Balsamic Vinegar Reduction
 House-Smoked Duck with Carolina Barbecue Sauce, Whipped Potatoes, Wilted Collard Greens/Red Chard and Corn Relish
 Iroquois Roasted White Corn Cakes with Smoked Trout Hash
 Jalapeno Spoonbread
 Jalapeno-Crusted Halibut on Smoked Mussel Grits with Cilantro Aioli
 Kansas City Strip Steak-Double Cheddar Scalloped Potatoes and Bacon Shallot Reduction
 Latino Style Braised Pork Shoulder with Chipotle Boniato Mash and Orange Mojo
 Lees-Marinated Pork Chop with Sexy Creamy Grits and Smoked Pork Jus
 Lemonade Vinaigrette
 Lobster and Roasted Corn Chili with Cream-Cheese Green Onion Quesadilla
 Louisiana Barbecued Shrimp with a Watercress-Blue Cheese Salad
 Low-Country Shrimp and Grits with Caramelized Vidalia Onions, Seared Swiss Chard and Tomato-Thyme Sauce
 Maine Lobster on Quinoa Pilaf with Orange-Cider-Chipotle Sauce
 Maple Pear Glazed Half Chicken-Barlett Pear Brussel Sprout Potato Hash & Pan Sauce
 Maple-Corn-Crusted Trout with Ranch Ragout
 Marinated Grilled Tenderloin of Beef with Tomatillo-Serrano Chile Sauce and Smoked Corn Cakes
 Marinated/Grilled Hanger Steak, Heirloom Vegetable Medley and Warm Smoked Tomato Vinaigrette
 Milk Bread with Marigold Mint and Onions
 Molasses-Tabasco Grilled Duck Steak with Braised Greens and Cornbread
 Mustard Crusted Scallops with Andouille Sausage and Smothered Greens
 Oak-Grilled Breast of Chicken with Peach Vinaigrette
 Organic Arugula in “Cowboy” flatbread with Spiced Lemon Vinaigrette
 Oven-Dried Shiitake Mushrooms with Ancho Chile Mayonnaise and Red Pepper Relish
 Oven-Roasted Prime Rib with Truffle Mashed Potatoes and Smoky Red Onion Salad
 Oyster and Ham Hock Stew
 Pan de Campo with Tomatoes, Cilantro Pesto and Goat Cheese
 Pan Roasted Mussels with Red Curry, White Wine and Smoked Bacon
 Pan-Fried “Dallas” Mozzarella Cheese and Black Bean Cake and Tomatillo Salsa
 Pan-Fried Canyon Trout with Salad of Melons and Green Onions
 Pan-Roasted Beef Filet in Coffee and Molasses Shellac with Chipotle-Bacon-Cheese Grits
 Pan-Roasted Dorado with Smoked Tomato Vinaigrette
 Pan-Roasted Lobster with Apple-Cured Bacon, Celery Leaves and Lime
 Pan-Roasted Ribeye with Gorgonzola Vidalia Onions
 Pan-Seared Halibut with Steamed Littleneck Clams, Winter Squash Hash and Medeira Herb Glaze
 Pan-Seared Pork Loin with Roasted Chiles, Onions, Potatoes and Salsa
 Pastrami with Green Chiles, Chipotle Mayonnaise and Pepper Jack Cheese
 Peach and Huckleberry Cobbler with Pecan Ice Cream
 Pecan Hot-Smoked Red Snapper on an Artichoke-Spinach Casserole with Shrimp Hush Puppies and Tomato Chutney
 Peppered Goat Cheese Ravioli with Mild Green Chile Sauce and Pumpkin Seeds
 Pinto Bean Ravioli
 Pomegranate-Grilled Pork Sirloin with Apples, Hominy and Green Chile
 Pork Soffrito with Macaroni and Cheese-Collard Greens
 Pork Tenderloin with Plantain Bread Pudding and Double-Dipped Okra
 Pork Tenderloin with Poblano and Yam Gratin, served with Maple Syrup-Balsamic Sauce
 Portobello Mushroom in Cornmeal Crepe with Sweet Onions and Avocado Relish
 Pumpkin and Corn “Risotto” with Huitalocoche
 Quail Egg Benedicts with Mescal Hollandaise
 Raclette and Smoked Shrimp Pizza with Arugula
 Red Bell Pepper Ketchup
 Red Chile Adobo Sauce
 Red Wine-Marinated Wild Boar Leg with 5-Onion Potatoes and Mustard Greens
 Roaring Fork Pork Ribs
 Roasted Antelope Chops with Ancho-Plum Glaze andd Garlic Mustard Greens
 Roasted Breast of Chicken with Jicama Hash Browns
 Roasted Carrot Soup with Cilantro, Tofu and Pepitas
 Roasted Corn and Truffle Tamale
 Roasted Half Chicken with Cornbread and Chorizo Stuffing
 Roasted Loin of Pork with Fig and Chipotle Stuffing
 Roasted Onion Empanadas
 Roasted Peppers, Avocado and Portobello Mushroom Sandwich with Spiced Cream Cheese
 Roasted Rack of Pork with Virginia Ham Spoon Bread, Skillet Scallions, Smoked Bacon and Maple Sauce
 Roasted Texas Pheasant with Zinfandel-Apple Sauce and Walnut-Country Ham Compote
 Rock Shrimp Gazpacho with Cucumber Salsa and Watercress
 Rockin Spicy Whole Fish of the Day Stuffed with Fennel, Peppers and Orzo with an Herb Broth
 Rustic Baked Biscuits with Roasted Chiles and Corn
 Rustic Butternut Squash Soup with Roasted Garlic
 Rustic Chowder of Red Snapper and Salt Cod with New Potatoes, Leek and Oregano
 Saffafras-Cured Salmon
 Seared Catfish baked in a White Corn Tortilla with Red Chile Sauce
 Shirred Eggs with Smithfield Ham and Sorrel
 Shrimp Casserole with Wild Mushrooms, Leeks and Fennel with Seafood Bechamel, Fontina Cheese-Porcini Crust
 Shrimp Cocktail with Bacon-Horseradish Sauce and Sweet Onion and Corn Slaw
 Skillet Scallops with Cracklin Popover and Homemade Mustard
 Skillet Seared Pork Tenderloin with Sweet Potato Dirty Rice
 Skillet Seared Shrimp with Smoked Tomato Gaucamole
 Skillet-Seared Ahi Tuna with Smoked Ham Hock and Three-Bean Salad
 Skillet-Seared Venison Medallions and Mashed Potatoes with Cola Soda and Chile Sauce
 Slow-Smoked Venison Loin with Fennel-Braised Cabbage and Home Fried Potatoes
 Smoked Alligator Tail with Creole Style Sauce
 Smoked Barbecue “Shrimps” with Garlic and Turbo-Dog Beer Glaze
 Smoked Beef and Roasted Onion Chili with Lime Crema
 Smoked Beef and Roasted Onion Chili with Thickened Lime Cream
 Smoked Beef Tenderloin with Horseradish Glazed Potatoes and Spinach
 Smoked Brisket Hash with Ancho Ketchup
 Smoked Buffalo Strip Loin with Forest Mushrooms
 Smoked Cheddar and Jalepeno Ranch Meatloaf
 Smoked Chicken Thigh and Bow Tie Pasta with Roasted Vegetable Sauce
 Smoked Corn on the Cob with Chili Butter
 Smoked Duck Ravioli with Roasted Corn Sauce
 Smoked Leg of Lamb with Egg Scramble
 Smoked Rabbit Loin with Tasso-Mustard Sauce
 Smoked Rack of Pork with Soft Corn Pudding, Natural Juices and Fall Vegetables
 Smoked Salmon Cheesecake with Watercress Salad
 Smoked Salmon on Buttermilk Corn Griddle Cakes with Corn Milk Mascarpone
 Smoked Shrimp Tamale’ with Chile Tomato Sauce
 Smoked Tenderloin of Veal with Grain Mustard Gnocchi
 Smoked Trout on Baby Spinach with Spicy Pecans, Warm Bacon and Shallot Vinaigrette
 Smoked Trout with Young Fennel and Lemon-Caviar Dressing
 Smoked-Braised Pork Belly and Roasted Loin with Black-Eyed Peas
 Smoke-Roasted Pork Apple-Poblano Chutney
 Smoky Braised and Crisped Pork Shanks with Creole Baked Beans
 Smoky Pork Osso Buco with Creole Baked Beans and Homemade Chow-Chow
 Southern Fried Quail with Greens, Huckleberries, Pecans and Wisconsin Blue Cheese
 Southern Fried Rabbit, Stone-Ground Carolina Corn Cakes and Mustard Greens
 Southwestern Green Chile Cornbread
 Southwestern Turkey Casserole
 Soutwestern Corn “Doggie”
 Spiced Turkey Confit and Cracked Corn Stuffing with Dried Figs and Country Ham
 Spicy Barbecue Rib-Eye Steaks with Smoked Vegetable Salsa
 Spicy Skillet Chicken with Whiskey River Barbecue Glaze
 Spinach Enchiladas with Red Bell Pepper Sauce
 Spinach Leaves with Almond-Crusted Goat Cheese and Red Onion Vinaigrette
 Spinach Leaves with Texas Peanut Dressing and Fried Sweet Buttermilk Onions
 Spit-Roasted Chicken Marinated in Lemon and Garlic with Warm Potato Salad
 Spit-Roasted Coriander-Cured Long Island Duckling with Wild Cranberry Cornbread Stuffing, Braised Chard and Huckleberry Jus
 Spit-Roasted Duck with Apple-Parsnip and Bacon Hash
 Spit-Roasted Game Birds with Molasses Sop
 Spit-Roasted Herb Chicken with Roasted Onion-Garlic Broth, Mashed Potato Cake, Haricot Vert and Herb Salad
 Steamed and Seared Scallops with Cilantro Leaves, Dandelion Greens and Ginger
 Steamed Artichoke with Smoked Trout Remoulade
 Strawberries with Spiced Honey
 Stuffed Duck Neck, Smoked Beets, Onion Souboise and Upland Cress
 Sugar and Chile-Cured Duck Breast and Roasted Duck Leg with Green Chile Macaroni
 Sweet Corn and Rock Shrimp Chowder with Apple Fritters
 Tamarind Barbecue Duck with Smoky Plantain Crema
 Tasso Shrimp with Hot Sauce Beurre Blanc and Pickled Okra
 Texas Axis Venison with Ancho Chili-Berry Sauce and Iroquis Masa Tamale
 Texas Blue Crab Stuffed Swordfish Tempura with Sweet Chile Mashed Potatoes and Watercress Salad
 Toffee-Chocolate Pecan Pie
 Tomato and Roasted Garlic Vinaigrette
 Tortilla Soup with Roasted Corn and Avocado Relish
 Twice Smoked Kentucky Ham with Pickled Peaches
 Vanilla Cream Custard with Raspberries and Pecans
 Vanilla-Cured Tenderloin of Pork with Savory Apple Brown Betty and a Cranberry-Zinfandel Jus
 Venison Chops with Whiskey-Pecan Yams
 Venison Saddle with Butternut Squash Puree and Huckleberry Sauce
 Warm Goat Cheese on Beefsteak Tomato with Verbena-Black Bean Sauce
 West Texas Barbecued Flank Steak with Green Chile Mashed Potatoes and Sweet Corn Salsa
 Western Beef Hash with Fried Eggs and Tomatillo Sauce
 White Bean Cake with Milk Chocolate Sauce and Strawberries
 Wild King Salmon Roasted on Cedar Fronds with Port Reduction
 Wild Mushroom and Pasilla Sauce
 Wild Mushroom Ravioli with Green Onion Sauce and Toasted Pumpkin Seeds
 Wood Oven Breast of Chicken, Horseradish Mashed Potatoes and Porcini Essence
 Wood-Grilled Alaskan Salmon with Rice Pilaf and Zinfandel-Cranberry Sauce
 Wood-Grilled Flat-Iron Steak with Garlic Roasted Potatoes and Red Wine-Blue Cheese Butter
 Wood-Grilled Pork Loin Chop with Cheddar Corn Grits, Braised Greens and Mango Barbecue Sauce
 Wood-Grilled T-Bone Steak with Missouri Morel Fries
 Wood-Roasted Chicken with Fragrent Spices, Mashed Potatoes and Homemade Worcestershire Sauce
 Wood-Roasted Leg of Lamb with Campfire-Roasted Potatoes, Grilled Apples-Pears and Seasoned Natural Juices
 Wood-Roasted Smelts with Olive Oil and Toasted Bread Crumbs
 Wood-Roasted Tenderloin of Beef with Roquefort Creamed Spinach and Cabbage, Served with Pommes Neuf
 Yellow Tomato Gazpacho with Smoked Scallop Salsa

Fry Me over the Moon

• Ale-Battered Shrimp
• Almond Chicken Cutlets
• Arborio Rice Crusted Shrimp
• Armenian Butter-Fried Chicken with Eggplant
• Arugula Salad with Fried Gorgonzola
• Arugula Stuffed Fried Vidalia Onion Ring Salad with Lemon-Herb Vinaigrette
• Banana Fritters
• Banana Fritters with Honey and Ice Cream
• Barbados Bajan Fried Chicken
• Batter Rock Shrimp
• Batter-Fried Pork Chops with Mustard Dip
• Batter-Fried Potatoes
• Batter-Fried Smelt with Housemade Tartar Sauce
• Bean Fritters with Hot Sauce
• Beef and Broccoli Wontons with Ginger Dipping Sauce
• Beef and Cabbage Piroshki
• Beef Pot Stickers
• Beer Battered Fish with Smoked Paprika Mayonnaise
• Beer Battered Fried Trout Tacos with Spicy Horseradish Coleslaw
• Beer Battered Mussels with Two Sauces
• Beer-Batter Fried Apple Rings
• Beer-Battered Catfish with Vinegar Slaw
• Beer-Battered Fried Sardines and Lim
• Benne Fried Sea Bass
• Black-Eyed Pea Fritters with Hot Pepper Relish
• Bloody Mary Dipping Sauce for Fried Rock Shrimp
• Blue Cheese Tater Tots
• Blue Corn Fried Chicken with Ancho Honey and Buttermilk-Bacon Mashed Potatoes
• Bon-Ton Style Fried Chicken
• Brazillian Deep-Fried Fish Fritters
• Broccoliflower Fritti
• Buffalo Style Fried Chicken with Garlicky-Green Blue Cheese Dressing
• Butter-Browned New Potatoes
• Buttermilk Fried Chicken with Spinach-Tomato Salad
• Buttermilk-Battered Calamari with Leek Dressing
• Buttermilk-Marinated Fried Chicken Salad with Buttermilk-Parmesan Dressing
• Cajun Popcorn Chicken with Horseradish Cocktail Sauce
• Calamari Fritti with Garlic Mayonnaise
• Calzonetti with Sundried Tomato and Mozzarella Filling
• Campfire Hoe’ Cakes
• Cannoli with Orange-Ricotta Filling
• Cantonese Chicken Curry
• Cantonese Fried Chicken with Shrimp Chips
• Carrot Scallion Fritters
• Cashew Chicken
• Castroville Artichoke Sandwich
• Cauliflower Simosas with Cilantro Chutney
• Cayenne-Spiced Fried Squid
• Central Avenue Rice Balls with Mozzarella
• Cheddar and Black Bean Fritters
• Chicken and Green Tomato Fritters
• Chicken and Olive Empanadas
• Chicken Breasts in Brown Butter
• Chicken Breasts with Mozzarella and Basil
• Chicken Cordon Bleu
• Chicken Country Captain
• Chicken Flautas with Orange and Red Onion Salsa
• Chicken Fried Pork with Milk Gravy
• Chicken Fried Steak and Oysters with Creamy Gravy
• Chicken Kentuckian with Southern Tomato Gravy
• Chicken Kiev with Fresh Herbs and Lemon
• Chicken Livers in Oyster Sauce
• Chicken Parmesan Heros
• Chicken Saute with Morels and White Wine
• Chicken Saute with Olives
• Chicken Saute with Onions
• Chicken Schnitzel with Capers and Parsley
• Chicken Shreds with Coconut-Shrimp Sauce
• Chicken Tempura
• Chicken Thighs Hunter Style with Sweet Potato Stuffing
• Chicken Thighs Saltimbocca
• Chicken Vesuvio
• Chicken with Asparagus and Long Onions
• Chicken with Ginger and Mint
• Chicken with Lemongrass
• Chicken with Spinach and Feta
• Chicken-Fried Steak with Chipotle Gravy
• Chicken-Fried Venison Pocket with Jalapeno-Honey Mustard Sauce
• Chickpea Fries
• Chickpea-Fried Shrimp
• Chili Cumin Lime Chips
• Chinese Flavored Fried Chicken with Green Onion-Ginger Dipping Sauce
• Chinese Green Beans with Chile Sauce
• Chocolate Wontons with Ginger Ice Cream
• Chocolate-Orange Churros
• Chorizo and Potato Empanaditas
• Chorizo Fried Rice
• Clam and Corn Fritters with Cilantro Dip
• Clams in Batter or Crumbs
• Classic Belgium French Fries
• Coconut Chicken Fingers
• Coconut Shrimp with Pineapple Mustard Dip
• Coconut Shrimp with Tamarind-Ginger Sauce
• Cod Fritters with Tartar Sauce
• Corn and Crab Puddin’
• Corn Cakes with Goat Cheese and Bacon
• Corn Fritters with Arugula and Warm Tomato Salad
• Cornmeal Batter-Fried Catfish on Pickled Cucumber and Red Peppers
• Cornmeal Crusted Trout Fillets
• Crab and Chorizo Fritters
• Crab and Pork Spring Rolls
• Crab Cakes with Avocado Salad
• Crab Fritters with Herb Salad and Meyer Lemon Aioli
• Crab Spring Rolls with Sweet Garlic Sauce
• Crab Stuffed Jalapeno Fritters
• Creole Chicken Po’ Boy
• Creole Fried Chicken with New Orleans Confetti
• Creole Fried Shrimp Salad with Vidalia Onion, A Classic Remoulade Dressing and Pickled Okra
• Crisp Fried Clams with Spinach Tartar Sauce in a Pita
• Crispy Catfish and Black Eyed Peas, Bacon and Caramelized Onion Relish with Fried Collard Greens
• Crispy Chicken Fried Steak Strips
• Crispy Fried Fish Fillets Oriental
• Crispy Fried Fish with Sweet and Sour Sauce
• Crispy Japanese Pork Cutlets
• Crispy Oysters with Remoulade Cabbage and Corn Slaw
• Crispy Pork Balls
• Crispy Pork Wontons
• Crispy Snapper with Indonesian Spiced Salt and Garlic Fried Noodles
• Crispy Steamed Fish
• Crunchy Chili Onion Rings
• Crunchy Cornmeal Fried Squid
• Crunchy Fried Green Tomatoes with Fresh Tomato Salsa
• Crunchy Fried Shrimp with Cayenne Aioli
• Cuban Fried Chicken Creole Style
• Cuban Style Fried Chicken
• Curried Beef Samosas with Mango-Papaya Chutney
• Curried Chicken Livers
• Curried Scallop Cakes
• Dandelion and Bitter Greens with Fried Potatoes and Warm Bacon Dressing
• Deep Fried Chicken piled atop White Bread with a Thatch of Fries and Hot Sauce
• Deep Fried Lobster
• Deep Fried Puff Bread
• Deep Fried Szechwan Green Beans
• Deep Fried-Buttermilk Bathed Chicken
• Deep South “Deakon” Fried Chicken
• Deep-Fried Artichokes with Pepper Jack Stuffing
• Deep-Fried Broccoli and Carrots in Shallot-Caper Beer Batter
• Deep-Fried Chicken Livers Beijing-Style
• Deep-Fried Cornish Game Hens
• Deep-Fried Ribs
• Delmarva Crab Cakes with Cucumber Tartar Sauce
• Deviled Fried Chicken
• Double-Cooked Fried Chicken
• Double-Fried French Fries
• Dr. Pepper Fried Chicken
• Drunken Onaga with Ginger-Sake Sauce and Fried Maui Onion Rings
• Falafel on Greens with Tahini Dressing
• Firery Catfish Fingers
• Fish Cakes with Caper Parsley Sauce
• Fish Tacos
• Fish with a Potato Crust
• Fish with Red Curry Sauce
• Five-Fragrance Chicken
• Flea-Market Out-of-Doors’ Fried Chicken
• Florentine Fried Chicken
• Florida Fish Cake Fish Fry
• Flounder Fillets with Orange Sweet and Sour Sauce
• Flounder Kiev
• French Fried Potato Salad
• French Fries with Gravy and Cheese
• French Marinated Fried Chicken
• Fridadelle: Mini-Fried Meatballs
• Fried Alligator with Garlic Aioli
• Fried Apples
• Fried Artichoke Bottoms with Picholine Olive Dressing
• Fried Avocado Slices with Spicy Lime Crema
• Fried Bell Pepper Rings
• Fried Biscuits
• Fried Calamari with Greek Feta Style Salad
• Fried Calamari with Pepperoncini Mayonnaise
• Fried Calamari with Tuna-Caper Mayonnaise
• Fried Catfish Batons
• Fried Catfish on a Stick
• Fried Catfish Sandwiches with Bacon, Lettuce and Tomato
• Fried Catfish Taco with Chipotle Slaw
• Fried Catfish with Chive-Ginger Sauce
• Fried Chanterelle Salad with Creamy Parmesan Dressing
• Fried Chicken and Waffles
• Fried Chicken Drumsticks with Cumin Salt
• Fried Chicken Malabar
• Fried Chicken Necks and Fried Rice
• Fried Chicken with Mushroom and Cilantro
• Fried Chicken with Pecan-Honey Glaze
• Fried Chinese Noodles
• Fried Chocolate Bananas
• Fried Clams
• Fried Clams with Garlicky Blue Cheese Dip
• Fried Cod and Potato Cakes
• Fried Corn on the Cob
• Fried Crayfish Salad with Mirliton Relish and a Creole Mustard Dressing
• Fried Crayfish Tail Sushi
• Fried Crayfish Tails with Olive Salad
• Fried Custard Squares with Berries
• Fried Deviled Crab Balls
• Fried Diamond Cookies
• Fried Dough Knots with Garlic Oil
• Fried Eel
• Fried Eggplant Garlic Chips
• Fried Eggplant with Seafood Etoufee
• Fried Fennel
• Fried Fish Marinated
• Fried Five Spice Chinese Chicken Wings
• Fried Flounder and Spoonbread
• Fried Frog Legs
• Fried Green Bean Bundles
• Fried Green Plantains with Shrimp Ceviche
• Fried Green Tomato and Rock Shrimp Salad
• Fried Green Tomato Stack with Kentucky Tomme
• Fried Green Tomatoes with Loster and Teardrop Tomato Salad
• Fried Green Tomatoes with Roasted Tomato Hollandaise
• Fried Grits with Red Pepper Sauce
• Fried Haddock Roll
• Fried Ipswich Clams with Fried Lemons
• Fried Lemon Slices
• Fried Lobster Roll
• Fried Masa Boats with Pork Picadillo
• Fried Masa Cakes with Cheese
• Fried Mussels with Sofrito
• Fried Okra and Shrimp
• Fried Oyster Caesar Salad
• Fried Oyster Po’Boy with Homemade BBQ Sauce and Crunchy Blue Cheese Slaw
• Fried Oyster Salad with Pernod-Buttermilk Dressing
• Fried Oysters
• Fried Oysters with Horseradish Cream and Tomato-Corn Salsa
• Fried Panela and Watercress Salad
• Fried Pear Pies
• Fried Pies
• Fried Pineapple and Banana Fritters
• Fried Plantains with Shredded Beef
• Fried Polenta Discs with Mascarpone Cheese
• Fried Potatoes with Coriander Cayenne Mayonnaise
• Fried Redfish with Fire-Roasted Corn Tartar Sauce
• Fried Rockfish
• Fried Romaine
• Fried Saganaki with Lemons and Olives
• Fried Salad with Walnut Oil Dressing
• Fried Sauerkraut Cakes with Kielbasa
• Fried Sausage-Stuffed Olives
• Fried Serrano Chile Salsa
• Fried Sesame Wonton Strips
• Fried Shrimp with Peanut Sauce
• Fried Soft Shell Crab and Hearts of Palm Salad with Cucumber-Yogurt Dressing
• Fried Soft Shell Crabs with Shellfish Ragu
• Fried Soft Shell Po Boy
• Fried Squid with Anchovy Dressing and Parsley Pesto
• Fried Squid, Papaya and Frisee Salad with Sweet and Sour Dressing
• Fried Steaks with Homemade Worcestershire Sauce
• Fried Stuffed Chinese Eggplant
• Fried Sweet Potato Hashbrowns
• Fried Sweet Potato Pies
• Fried Taro and Lotus Chips
• Fried White Anchovies with an Andalusian Pepper Salad
• Fried Whole Belly Clams
• Fried Whole Turkey
• Fried Wild Mushroom Mini-Buns
• Garbanzo Bean and Potato Fritters with Red Bell Pepper Harissa
• Garlicky Fries
• General Tso’s Fried Chicken
• Gingered Sweet Potato Fritters
• Glittering Fried Walnuts
• Goat Cheese Wontons with Tomato-Herb Salsa
• Golden-Fried Oyster and Shrimp Po’Boy with Hot Sauce-Infused Mayonnaise, Lettuce and Tomato
• Greek Marinated Fried Chicken
• Grilled Escaolar with Crayfish Cream Sauce and Fried Arugula
• Hearts of Palm Beignets with Roasted Tomato Dipping Sauce
• Herb and Spice Fried Chicken
• Home Fries
• Honey and Rosemary Guilded Fried Chicken
• Honey-Mustard Pretzel Crust
• Hot and Sour Pork Ribbons with Shanghai Noodles and Winter Chard
• Hot Curried Chicken Livers, Nepali Style
• Indian Chicken Saute with Yogurt Sauce
• Indian Cutlets
• Indonesian Curry Fried Chicken
• Island Spiced-Fried Grouper
• Israeli Fried Chicken with Sesame
• Italian Fried Chicken
• Japanese Fried Chicken
• Jasmine Rice with Fried Ginger
• Jerk-Fried Chicken
• Jerusalem Artichoke Chips with Lemon Thyme Dip
• Jewish-Georgia Fried Chicken
• Kaffir-Lime Oil/Tumeric Fried Rice
• Korean-American Fried Chicken
• Lemon-Fried Chicken
• Lemongrass Shrimp Sticks
• Lettuce Wrapped Spicy Chicken
• Little Fried Meatballs with Salsa Verde
• Lobster in Fried Onion Sauce
• Lobster Nachos with Asian Guacamole and Spicy Sour Cream
• Mama’s Fried Cream Corn
• Mango Chimichangas with Raspberry Sauce
• Marinated Fried Fish Strips and Potatoes with Onions and Green Peppers
• Maryland Fried Chicken
• Mashed Potato Cakes
• Meatloaf with Fried Onions and Tomato Gravy
• Mexican Fried Beans with Onions and Garlic
• Mexican Fried Chicken with Oregano
• Milanese Cutlets
• Mini Tempura Fish and Chips
• Mini Vietnamese Spring Rolls with Lettuce Wrap and Nuoc Cham Dipping Sauce
• Mini-Papadams with Cilantro Chutney and Lime Pickle
• Mo’Betta Fried Chicken
• Mojo-Marinated Fried Chicken
• Mongolian Chicken with Bean Sauce
• Moroccan Fried Chicken
• Mozzarella Cubes on Spaghetti Sticks with Pizzaola Sauce
• Nashville Fried Catfish and Fried Pickles
• Nepali Fried Chicken
• New England Fish Cakes with Herbed Tartar Sauce
• New Mexico Sopapillas with Chile-Honey Drizzle
• New Orleans Beignets
• Nigerian Fried Chicken
• Okra Fritters with Chickpea Batter
• Old Port Onion Rings
• Open-Faced Shrimp Sandwiches with Ginger Mayonnaise
• Orchard Buttermilk Doughnuts
• Pan-Fried Blue Corn Crusted Red Snapper with Green Chile Aioli and Creamed Kale
• Pan-Fried Catfish with Arugula-Orange Salad
• Pan-Fried Catfish with Creamed Corn and Green Onion-New Potato Salad
• Pan-Fried Catfish with Lemon-Garlic
• Pan-Fried Catfish with Tartar Sauce and Cornbread Salad
• Pan-Fried Chicken with Bacon and Thyme Gravy
• Pan-Fried Dumplings
• Pan-Fried Fingerling Potatoes with Crispy Bacon and Sage
• Pan-Fried Snapper with Chipotle Butter
• Panko-Fried Shrimp with Orange-Chipotle Hollandaise
• Parmesan Crusted Flounder with Creek Shrimp Carolina Purloo, Sweet Corn and Leek Salad, and Lemon Butter Sauce
• Parmesan Pasta Nibbles
• Parsleyed Celery Root Fritters with Lemon Aioli
• Parsley-Fried Onion Rings
• Parsnip Shoestring Crisps
• Peach Fried Pies with Cinnamon Crust
• Pear and Cheddar Fritters
• Peekytoe Crab Fritters
• Pennsylvania Funnel Cakes
• Pepper Fried Onions
• Peruvian Fried Calamari with Chimichurri Tartar Sauce
• Pizza with Fried Calamari
• Pollo Campero-Latin Fried Chicken
• Pollo Fritto
• Pork and Black Bean Chimichangas
• Pork and Mushroom Chow Mein
• Pork and Shrimp Balls with Sweet and Spicy Dipping Sauce
• Portuguese Doughnuts
• Portuguese Salt Cod Fritters with Lemon and Olives
• Potato and Broccoli Croquettes
• Potato Chip Chicken
• Potato Latkes
• Potato Pancakes
• Potato-Pesto Puffs
• Prociutto Crisps Topped with Fried Artichoke Hearts
• Raleigh Skillet Fried Chicken with Vinegar Dip
• Red Cooked Chicken Wings
• Red Curry Duck Wontons
• Red Wine Marinated Fried Chicken with Onions
• Rice Crisps with Peanut-Lime Dipping Sauce
• Ricotta Fritters
• Risottto Croquettes with Mozzarella and Prociutto
• Roman Artichokes Jewish Style
• Romano Crusted Fried Chicken
• Root Vegetable Chips with Roasted Garlic Dip
• Salmon Spring Rolls with Coriander Dipping Sauce
• Salt and Pepper Shrimp
• Salt and Pepper Squid
• Salt-Fried Ribeye Steaks
• Saratoga Potato Chips with Caramelized Shallot Dip
• Savannah Cutlets with Curry Sauce
• Savory Elephant Ears
• Scallion and Ginger Explosion Shrimp
• Scallion-Cornmeal Fritters
• Scallion-New Potato Cakes with Cilantro-Lime Mayonnaise
• Scallop and Shrimp Fritters with Chipotle Mayonnaise
• Scotch Eggs with Fresh Herbs
• Scungilli(conch) with Biscuits
• Sea Bass Crusted with Pepitas and Coriander
• Seafood and Fried Okra Gumbo
• Serbean-American Fried Chicken
• Sesame Balls
• Sesame Chicken Fingers
• Shredded Beef Flautas
• Shrimp Balls with Sweet Chile Sauce
• Shrimp Burgers
• Shrimp Cakes
• Shrimp Cakes with Chili-Lime Cream Sauce
• Shrimp in the Style of a Corn Dog
• Shrimp Rolls with Crispy Seaweed
• Shrimp Tempura with Cilantro
• Shrimp Toast
• Skillet Fried Chicken with Sweet and Blackened Onions
• Skillet Fried K.C. Yard Bird with Skillet-Lickin’ Gravy
• Softshell Crayfish Taquitos
• Sourdough Chicken-Fried Steak
• South American Cutlets with Curry Sauce
• South American Fried Chicken
• Southern Fried Chicken Livers
• Southern Fried Stuffed Chicken with Roasted Pepper and Vidalia Onion Gravy
• Southern-Batter Fried Chicken
• Southern-Fried Catfish Salad with Orange-Sweet Potato Bourbon Dressing
• Southern-Fried Lobster and Shrimp Skewers
• Spam Schnitzel with Truffleyaki Sauce over Kim Chee Fried Rice
• Spiced Apple Fritters with Hard Cider Batter
• Spiced Fritter with Maple-Vanilla Syrup
• Spicy Catfish Tenders with Cajun Tartar Sauce
• Spicy Fried “BLT” Oyster Po’Boy with Jalapeno Mayonnaise
• Spicy Fried Chicken Wing Drummettes
• Spicy Fried Pork Ribbons with Summer Beans and Baby Squash
• Spicy Garlic Spareribs
• Spicy Lemon Crab Cakes
• Spicy Seared Tuna with Fried Herb Salad
• Spicy Southern-Fried Turkey Wings
• Squid, Fried Plantains and Mango Salad with Fresh Mint and Smoked Chile Vinaigrette
• St. Joseph’s Zeppole
• Stir-Fried Dancing Crab with Fresno Onion Rings
• Struffoli
• Stuffed Masa Pockets with Green Chiles and Cheese
• Sweet Corn Fritters
• Sweet Potato Chips with Creamy Bacon Dip
• Sweet Potato Chips with Lime Salt
• Sweet Potato Pancakes
• Sweet Ravioli with Chocolate-Nut Filling
• Sweet Tea Fried Chicken
• Szechwan Chicken with Red Pepper Shreds
• Szechwan Rice Crumb Beef
• Tempura Fried Chicken with Plum Sauce
• Tempura Green Beans, Yellow Beans and Tofu
• Tempura Shrimp Nori Rolls
• Tennessee Fire-Fried Chicken
• Thai Crabcakes with Sweet Chile Dipping Sauce
• Thai Fried Chicken with Sweet and Hot Garlic Sauce
• Toastaditas with Ancho Salsa Roja
• Toasted Ravioli with Tomato Sauce
• Tomato Stack with Roasted Tomato Vinaigrette and Fried Green Tomatoes
• Tortilla Fried Queso Catfish
• Trackside Fried Chicken
• Turkey and Sweet Potato Croquettes with Cranberry Apple Salsa
• Turkey Croquettes
• Turkey Cutlets Parmesan
• Turkey Empanadas
• Two-Tone Buffalo Wings with Blue Cheese Dip
• Vegetable Tempura with Ginger Dipping Sauce
• Vegetarian Moo Shu Egg Rolls
• Vidalia Onion Rings with Ale Batter
• Viennese Fried Chicken
• Vietnamese Pork Balls with Chile Dipping Sauce
• Vietnamese Shrimp and Crab Fritters with Chile-Lime Sauce
• Vietnamese Triangle Shrimp Spring Rolls
• Waffled Sweet Potato Chips
• Whole Crispy Catfish with Black Bean Dipping Sauce
• Whole Hot Sauced-Fried Chicken with Flo’s Potato Salad and Southern Cooked Greens
• Xiao Spareribs and Chiles
• Yuca Fries with Chipotle Mayonnaise
• Zucchini and Ricotta Fritters
• Zucchini Blossoms in Chardonnay Batter