Red Sage: Contemporary Western Cuisine by Mark Miller

  • Barbecued red snapper with yellow mole and tobacco onion rings

    from Red Sage: Contemporary Western Cuisine Red Sage by Mark Miller

    • Categories: Sauces for fish; Grills & BBQ; Main course; Mexican; American
    • Ingredients: chile molido; mustard; ground ginger; ground cumin; curry powder; roasted garlic; yellow wax chiles; yellow peppers; yellow tomatoes; ground allspice; ground cloves; ground cinnamon; epazote; hoja santa; peanut oil; ground cayenne pepper; buttermilk; red snapper fillets; red chard; white onions; all-purpose flour
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Notes about Recipes in this book

  • Smoked pumpkin soup with seafood salsa

    • Hana.Sundet on March 03, 2025

      This is the best pumpkin soup I've made. It's a bit fiddly, so often I skip the smoking process and sprinkle smoked paprika and smoked habanero salt on the roasting pumpkins, instead. I love clam juice, but it's a bit pricy, so I like to cut it with shrimp-shell broth made with the salsa trimmings. The salsa itself is a triumph in itself, which I also use atop other soups, but I like to use blackened tomatillos instead of tomatoes.

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  • ISBN 10 0898157595
  • ISBN 13 9780898157598
  • Published Jan 26 2000
  • Format Hardcover
  • Page Count 248
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Red Sage, in Washington D.C., is Mark Miller's celebration of the wild, wild West, a restaurant where diplomats, locals and even the president dive into plates of Ribs Glazed with Guajillo and Black Coffee Barbecue Sauce and hearty Cowboy Biscuits. This cookbook showcases the food and style that have made Mark Miller one of the country's favorite chefs.

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