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