The Weathered Grey Table

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RECIPES

- APPETIZERS
  - Ceviche
  - Chicken wings (baked)
  - Chips, crackers, crisps and other dunkers
  - Dips and spreads
  - Eggs, chicken (stuffed)
  - Eggs, quail
  - Fish
  - Fritters
  - Lettuce wraps
  - Mousses, pates, terrines et al
  - Mushrooms (stuffed caps)
  - Nuts and seeds
  - Olives
  - Pork ribs, baby back (baked)
  - Puff pastry
  - Sandwiches
  - Shrimp (pickled)
  - Shrimp (prawn cocktail)
  - Toasts
- BEANS (DRIED)
  - Boiled beans
- BEEF
- - Beef cutlets
  - Beef stews
  - Boiled beef
  - Grilled steaks
  - Pan-seared filets mignon
  - Pot roasts
  - Roasted beef tenderloin
- BREADS
  - Breads
  - Muffins
  - Scones
- BURGERS
  - Beef burgers
  - Other burgers
- CHICKEN
  - Chicken fricassees
  - Fried chicken
  - Grilled chicken
  - Roasted chicken (cut up)
  - Roasted chicken (whole)
  - Sauteed chicken cutlets
  - Sauteed chicken livers
- CHILI
  - Chili
- CLAMS AND MUSSELS
  - Steamed mussels
- CONDIMENTS
  - Applesauces
  - Barbecue sauces
  - Composed butters
  - Cranberry sauces
  - Chutneys
  - Herb sauces
  - Hot sauces
  - Ketchups
  - Mayonnaise
  - Mustards
  - Oils
  - Pickles
  - Salad dressings
  - Spice blends
  - Vinaigrettes
  - Yogurt
- DESSERTS
  - Bars
  - Brown bettys, buckles, cobblers, crisps, crumbles, grunts, pandowdys, slumps…
  - Bundt cakes
  - Cheese and fruit
  - Cookies
  - Flans
  - Fresh fruit
  - Galettes
  - Gelatins
  - Ice cream floats and sodas
  - Ice cream sundaes
  - Meringues
  - Puddings
  - Sauces
  - Tortes
- DRINKS
  - Chocolate (hot)
  - Punches (cold)
  - Punches (hot)
  - Tea
- EGGS
  - Fried eggs
  - Scrambled eggs
  - Strata
- FISH
  - Chilean Sea Bass (baked fillets)
  - Cod (baked fillets)
  - Halibut (baked fillets)
  - Red snapper (baked whole)
  - Salmon (baked side of salmon)
  - Salmon (sauteed steaks)
  - Sole (sauteed)
  - Swordfish (pan-grilled steaks)
  - Tilapia (baked fillets)
  - Trout (sauteed whole)
  - Tuna (pan-seared steaks)
- FONDUES, HOT POTS, SHABU SHABU
  - Fondues, hot pots, shabu shabu
- GRITS AND POLENTA
  - Grits
- HASH
  - Hash
- KEBABS
  - Kebabs
- LAMB
  - Lamb shanks (braised)
  - Lamb stews
  - Leg of lamb (grilled butterflied)
  - Leg of lamb (roasted)
  - Rack of lamb (roasted)
  - Rib lamb chops (pan-grilled)
- LOBSTERS
  - Boiled or steamed lobsters
- MEATBALLS AND MEATLOAF
  - Meatballs
  - Meatloaf
- PANCAKES
  - Batter cakes, drop scones, flannel cakes, griddle cakes, hoecakes, hotcakes, johnny cakes, pancakes…
  - Popovers, puffed oven pancakes and Yorkshire puddings
- PASTA
  - Capellini
  - Couscous
  - Egg noodles
  - Fettuccine with cream sauces
  - Fusilli or rotini with vegetables
  - Lasagne
  - Linguine with shellfish
  - Lo mein (wheat noodles with egg)
  - Macaroni (baked)
  - Mai fun (thin rice noodles)
  - Orzo
  - Pan fried noodles (liang mein hwang, two sides brown in Cantonese)
  - Penne with tomato sauces
  - Ravioli
  - Sai fun (bean thread noodles)
  - Spaghetti with bacon
  - Spatzle
  - Tagliatelle with meat ragus
- PORK
  - Fresh ham
  - Pork chops (braised)
  - Pork cutlets (fried breaded)
  - Pork loin (grilled butterflied)
  - Pork rib roasts
  - Pork stews
  - Pork tenderloins (roasted)
- RICE
  - Fried rice
  - Main course rice dishes
  - Rice pilafs
  - Wild rice
- SALADS
  - Bean salads
  - Chicken salads
  - Chopped salads
  - Cucumber salads
  - Fruit salads
  - Green salads
  - Potato salads
  - Rice and grain salads
  - Shrimp salads
  - Slaws
  - Spinach salads
  - Tomato salads
  - Tuna salads
  - Vegetable salads
- SANDWICHES
  - Blimpies, grinders, heroes, hoagies, po’boys, submarines…
  - Quesadillas, tacos, tostadas...
  - Other sandwiches
- SAUSAGES
  - Sausages
- SCALLOPS
  - Sea scallops (pan-seared)
- SHRIMP
  - Braised shrimp
  - Fried shrimp
  - Pan-grilled jumbo shrimp
  - Sauteed shrimp
- SOUPS
  - Bean soups
  - Beef soups
  - Broths and stocks
  - Chicken soups
  - Chowders
  - Potato soups
  - Rice and grain soups
  - Tomato soups (cold)
  - Tomato soups (hot)
  - Vegetable soups
- STIR-FRYS
  - Stir-frys
- TURKEY
  - Turkey (roasted)
- VEAL
  - Veal chops (sauteed)
  - Veal scallops (sauteed)
  - Veal shanks (braised)
  - Veal stews
- VEGETABLES
  - Asparagus (boiled)
  - Asparagus (roasted)
  - French beans (blanched)
  - Beets (roasted)
  - Bell peppers (stuffed)
  - Bok choy (stir-fried)
  - Broccoli (steamed)
  - Brussels sprouts (steamed)
  - Cabbage (sauteed or stir-fried)
  - Carrots (braised)
  - Cauliflower (roasted)
  - Celery (sauteed)
  - Collard greens (braised)
  - Corn on the cob (boiled)
  - Cucumbers (sauteed)
  - Fennel (baked)
  - Mixed Vegetables (grilled)
  - Mushrooms (sauteed)
  - Parsnips (roasted)
  - Peas, petits pois (braised)
  - Peas, snow peas (stir fried)
  - Peas, sugar snap peas (steamed)
  - Potatoes (fried)
  - Potatoes (gratins)
  - Potatoes (mashed)
  - Potatoes (roasted spears)
  - Potatoes, new potatoes (steamed)
  - Spinach (sauteed)
  - Squash, acorn (roasted)
  - Squash, butternut (pureed)
  - Sweet potatoes (mashed)
  - Swiss chard (sauteed)
  - Tomatoes
  - Watercress (sauteed)
  - Zucchini (sauteed)

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