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Big Small Plates by Cindy Pawlcyn and Erasto Jacinto and Pablo Jacinto

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Notes about this book

  • NHNonni on November 29, 2011

    Glazed Scallops with Almond-Caper Butter Sauce on pg. 273 is a terrific recipe.

Notes about Recipes in this book

  • Mongolian barbecued lamb chops

    • JoanN on July 21, 2013

      Terrific. Marinade would be outstanding on ribs and satays. Made in a cast iron grill pan and that worked out just fine, although I'm sure it would be even better on a charcoal grill.

    • L.Nightshade on September 05, 2013

      I made this with wonderful chops from Oregon lambs, nicely Frenched by our butcher. I used a blend of chile-garlic sauce and chopped fermented black beans in the marinade, everything else as written. I also made the mustard sauce as written, even though it seemed to call for a lot of sugar. Great dish, great marinade. Definitely many flavor notes in the finished product, and they all work well together. I think I'll use it next on a pork tenderloin.

  • Sunday supper burgers with Thousand Island dressing

    • Gio on July 05, 2013

      Pg. 216 - Jul 1, 2013 A three part recipe each of which is delicious in its own right but here combines to create the most flavorful burger I've ever eaten. The ground meat to use is beef but I substituted ground organic dark meat turkey and it worked perfectly. One thing, she doesn't say when to place onion rings on the burger, so use your judgement when building the finished burger.

    • stockholm28 on August 25, 2013

      Good burger recipe. The dressing was a bit sweet to my taste, so next time I might use a little less sweet relish.

  • Asparagus and shiitake spring rolls

  • Smoked duck spring rolls with sweet-and-sour sauce

  • Rabbit tostada with cumin-scented black beans and lime crème fraîche

    • DKennedy on August 14, 2012

      A lot of work but truly excellent. Rabbit could be made ahead of time and reheated. Beans need to soak overnight. Do not omit chiles from either beans or rabbit braise, but do substitute for a milder chile unless you can handle a lot of heat. Would make an excellent salad if increased the amount of the condiments. Dressing is very well balanced.

  • Spicy lamb burgers with Vietnamese herb salad and tamarind vinaigrette

    • DKennedy on July 14, 2013

      Very nice flavor profile, especially when served with the vinaigrette. They did tend to fall apart, so next time I might use more meat to bind them.

  • Thai-style fish cakes with Erasto's nuoc cham and sriracha sauce

    • L.Nightshade on June 26, 2017

      Page 54-55. These fish cakes use no bready filler, and no egg. I doubted that they would hold together. But they did! Perfectly. We put sriracha on some, but decided it wasn’t really necessary, and it sort of overpowered some of the more delicate flavors. Mr. Nightshade called these the best fish cakes he’d ever eaten (that’s fish, mind you, not comparing them to crab cakes). They really were just about as good as it gets.

  • Grilled "street" corn

    • stockholm28 on August 25, 2013

      Corn is grilled without removing husk or silk ... very easy way to grill corn and I will grill this way in future.

  • Mustards' Vietnamese-style pork lettuce wraps

    • stockholm28 on August 25, 2013

      I liked the grilled pork, but thought the dipping sauce was entirely too salty. In my first wrap, the salt just overpowered everything. I went back and adjusted the flavors in the dipping sauce. I had to add a lot more lime, and then more sugar. If I did it again, I'd start with about half the quantity of fish sauce in the dipping sauce, taste it, and then add more if it were needed. Once I adjusted the dipping sauce, I really liked this recipe. It was very good as leftovers the next day. I just cooked some fresh rice noodles.

  • Corn soup two ways

    • stockholm28 on August 25, 2013

      I only made it one-way with the double-basil tomato topping. With the tomato garnish, this is an extremely simple recipe and can easily be made in under 30 minutes. Since I didn't have a pasilla pepper, I ended up using a poblano pepper in the soup. The soup was good although it was really the tomato and basil garnish that dominated rather than the corn and chile. While I liked it, I'm not sure I'd make it again as I'd be just as happy with some fresh corn and sliced tomatoes and basil.

  • Lemon-buttermilk pudding cake with Chantilly cream and berries

    • stockholm28 on August 25, 2013

      This is a simple dessert and very nice for anyone who likes tart lemon desserts. This same recipe is in the Secrets of Success cookbook.

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  • ISBN 10 1580085237
  • ISBN 13 9781580085236
  • Linked ISBNs
  • Published Jul 31 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Fans of Cindy Pawlcyn's Mustards Grill have been making meals out of her sampler-size starters for years. In Big Small Plates, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavors than traditional appetizers. The wide-ranging collection of universally appealing recipes spans soups, finger foods, salads, scoopables, and even sweets designed to satisfy big appetites as well as grazers. An alternative to conventional, varietyless main-course cooking, Cindy's small plate recipes deliver the inspiration and reliability that make this new way of eating - and entertaining - practical at home.
  • A cookbook of 150 sampler-size recipes from Mustards Grill, Cindy's Backstreet Kitchen, and Pawlcyn's home repertoire, in her signature all-American style with Californian and global influences.
  • Includes 150 gorgeous food, ingredient, and location photos.
  • Mustards won the James Beard award for Best American Cookbook in 2002 and was nominated for the IACP Cookbook of the Year Award.

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