Gluten Free

A Mexican-inspired brunch is my favorite way to recover from a long night out, and this spin on huevos rancheros is how we serve it up at Bar Americain. This plate is layered with taste and texture, from the crisp, salty tortillas up to the cool and chunky guacamole on top. Savory black beans make this dish extra satisfying, while the chile sauces pump up the color—and heat. I like the slightly sweet, nutty flavor of blue corn tortillas, but if you can’t find them, yellow ones are an easy substitute.

For those of you who are not from the South, spoonbread is best described as a cross between a soufflé and corn bread. Light and creamy like a soufflé, this elegant side dish delivers the essence of corn bread without any of its density. Parmesan cheese gives the spoonbread a rich, savory note, while sweet roasted garlic and roasted green chiles provide the force of its flavor profile. Chopped chives and oregano fleck each bite with fresh color and flavor. At Bar Americain we serve Green Chile Spoonbread alongside the Smoked Chicken with Black Pepper Vinegar Sauce (page 126), but I would be hard-pressed to think of a meal that wouldn’t be complemented by this dish.

What could be more American than a pot of baked beans? From “Beantown’s” own Boston baked beans to one of the South’s favorite sides for a plate of barbecue, baked beans are an integral part of our culinary heritage. Molasses is a traditional ingredient here; its dark, rich flavor and thick texture give the dish its characteristic sweetness and consistency. I use a little less than most folks and supplement it with a generous dose of honey to mellow it out and allow the rest of the flavorings—dark rum and barbecue sauce among them—to shine. My southwestern culinary leanings are what prompt me to use black beans. I like their somewhat firm texture, but you could certainly use traditional navy beans if you’d prefer. The fat and smoky flavor of bacon is essential. Double-smoked bacon gives you even more of that amazing taste.

I first brought this steak out at Bobby Flay Steak in Atlantic City. It caused enough of a stir to prompt me to serve it at Bar Americain, where, to the delight of our patrons, it is Saturday’s plate of the day. Flavorful, juicy strip steaks are massaged with a chile-laden spice rub and topped with sweet golden caramelized onions—because I definitely order my Philly cheese steak “wit” onions! The cheese choice has always been more of a dilemma for me—the flavor of provolone is far superior to that of classic Cheez Whiz, but I love the smooth, melted texture of the Whiz. I created my own answer to that age-old dilemma for this steak: the provolone sauce is creamy, luscious, and full of sharp cheese flavor. Seriously, this steak is drool-worthy good.

Brussels sprouts used to be up there with lima beans on the list of vegetables people claimed to hate, but I think they’re having an overdue resurgence in popularity. These roasted Brussels sprouts are tender yet firm and have a wonderful nutty, earthy flavor. Rich hazelnuts add texture, as does the tart pop of garnet-colored pomegranate seeds. This is a beautiful fall side dish.

Look no further for your next special-occasion meal, because this is it. Also known as a standing rib roast, this cut—tender, juicy, and loaded with flavor—is the king of beef. And as long as we’re celebrating, this dish is pushed to its over-the-top status by the accompanying béarnaise butter. This deceptively simple compound butter with shallots, tarragon, and a bit of tangy vinegar delivers the delicately herbal, luscious taste of a rich béarnaise sauce without the hassle and heaviness of its hollandaise base. The only thing I find lacking in most prime rib dishes is that crusty exterior I love, but I’ve taken care of that by borrowing a technique from my friends in Louisiana—blackening. It encrusts the luscious meat in an extra layer of flavor and texture.

Collard greens are a point of southern pride. Any barbecue or soul food restaurant worth its salt has a place for these mustardy-flavored greens. In the South, collard greens are typically cooked with a ham hock or smoked turkey wings to give a great smoky flavor to the greens and the broth—or pot liquor as it is referred to in local parlance. You can definitely add either to this recipe, but I like to use chipotle chiles to give not only smokiness but also a little heat to this dish. I prefer my collard greens to retain some bite and cook them until tender, not to melting. The greens have a natural sweetness that is both accentuated and balanced by the finishing splash of apple cider vinegar. Sweet, smoky, and slightly vinegary, these collard greens definitely deliver a touch of soul to the table.

Brine-packed green peppercorns have a sharp, fresh, and somewhat fruity flavor that is less pungent than you might imagine coming from a peppercorn. Roasting asparagus to crisp-tender deepens its “green” flavor, and the dark blisters it acquires in the oven are especially tasty. Asparagus has a distinctive flavor, and this vinaigrette walks a delicate line, standing up to that flavor without overwhelming it. This simple side is a favorite of diners at Bar Americain.

This is barbecue belt cooking all the way. I don’t care if you’re in Austin, Texas, or Manhattan, New York—if ribs are on the menu, you’ve got to roll up your shirt sleeves and have a big stack of napkins ready. This dish has New Yorkers doing just that when it makes its weekly appearance at Bar Americain. Racks of meaty ribs are dressed up with a smoky spice rub for extra flavor. The rich barbecue sauce, spiked with the molasseslike flavor of bourbon, will leave even the most refined diners licking their fingers. It wouldn’t be proper barbecue without some corn bread to mop up every last delicious bit of flavor from the plate, and I like to serve this dish with a savory tomato one.

Squash blossoms are a spring delicacy. Coated in rice batter and panfried, they become light, crisp envelopes for a savory mixture of tender shreds of pork braised in barbecue sauce and creamy ricotta cheese. The sharp bite of black pepper is mellowed with honey in a vinaigrette that brightens each sumptuous bite.

I don’t know why people seem surprised by this one; it makes perfect sense to me! Lobster and potatoes have each been the starring ingredient in their own salads for ages—in this recipe, they share double billing, resulting in a dish that is infinitely better than either of the individual salads that inspired it. Besides the lobster, thin-skinned and buttery fingerling potatoes give the potato salad a major upgrade. The mayonnaise-based dressing features a blend of pungent horseradish, Dijon mustard, and bright lemon juice. I love anise-flavored tarragon with lobster; its delicate leaves are folded in along with lemony parsley right before serving.

This is a total throwback to a classic dish from my childhood, pork chops and applesauce. I bet I’m not the only one who enjoyed this weeknight staple both growing up and today. But there’s far more to this dish than nostalgia; pork and fruit, especially apples, make a fantastic combination. Soaking the rack of pork in a savory apple juice brine delivers great results—the naturally mild, lean meat is thoroughly infused with flavor and moisture that won’t cook out in the oven. Brining is a vital step in producing this juicy, flavorful pork. The deep molasses-mustard glaze and pan sauce finished with sour mash whiskey are Tennessee touches that I never had growing up, but I think the next generation will appreciate this new spin on an American classic.