- 4 cloves Garlic , chopped
- 2 Thai Chilies , thin slice, seeds included
- 5 ounces Fish Sauce
- 2 Tbs Thai Shrimp Paste
- 6 ounces Lime juice , fresh squeezed
- 2 Tbs Lime zest
- 2 Tbs Honey
- 4 ounces Olive Oil
- 12 Sea Scallops (3 per salad)
- 1 small Green Papaya , very firm
- 2 cups Mung Bean Sprouts
- 12 Scallions , cut on a bias, 2 “ long
- 6 Plum Tomatoes , long thin strips
- 1 cup Cilantro leaves
- 1 cup Mint leaves
- 2 cups Roasted Peanuts
Place the chopped garlic and thai chilies in a mortar bowl…With a pestle mash them together to fully puree them. Add the fish paste, fish sauce, lime juice, lime zest and honey. Whisk everything together to dissolve the honey. Whisk in the oil and let the dressing sit overnight to develop its flavor.
Season sea scallops with salt and white pepper. Heat a small saute pan on medium-high heat and put a tablespoon of olive oil in pan and sear scallops on both sides until carmelized. Hold. Peel the green papaya (the flesh should be white) then slice it in half to remove the seeds. Using a Japanese mandolin, cut the flesh into thin strips 3 inches long. Place in a large bowl with the scallions. With a muddler, bruise the papaya and scallions with 4 ounces of the vinaigrette. Add the sprouts, tomatoes, peanuts, cilantro and mint. Add more dressing to moisten and toss to combine. Distribute the tossed
mixture on four large shallow bowls in a mound. Pour the remaining vinaigrette from the bowl over the top. Arrange the cooked scallops around the side of the salad. Garnish with extra peanuts and cilantro sprigs.
Yield Makes 10 servings
• 2 to 3 medium eggplants (about 3 pounds total)
• 1 medium White onion, finley diced
• 2-3 Cups extra virgin olive oil
• 4 Tablespoons toasted sesame oil
• 1/2 cup tahini
• ¼ cup smooth peanut butter
• 6 cloves garlic, peeled and crushed
• Juice of 2 lemons and their zest (about 1/2 cup)
• Kosher salt and freshly ground black pepper
1. Preheat the oven to 450°F. Place a cast iron roasting pan inside to preheat. Rub the outside of the eggplants with olive oil and place them directly over the open flames of the range to char the skin. in a roasting plan. Place the charred eggplants in the pre heated pan in the oven and roast the eggplant until the interior is tender, 15 minutes. Let cool.
2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
3. Into the processor bowl add the tahini, peanut butter, onion, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend. Incorporate the olive and sesame oils.
4. 4. Adjust the seasoning with salt and pepper to taste and serve.
12 ounces tarama,(Salted Carp Roe Paste)
1 quart grapeseed or vegetable oil
5 ounces bottled lemon juice (Real brand)
7 ounces whole almonds, soaked in cold water overnight, blanched and peeled
2 pounds Idaho potatoes, 90 count, boiled skin-on, peeled and chilled down
7 ounces yellow onions, peeled and cut into thirds
6 tablespoons extra virgin olive oil
4 ounces seltzer water
Using a standing mixer outfitted with a paddle, put the tarama in the mixing bowl. Run the almonds, potatoes and onions through a meat grinder directly into the mixing bowl over the tarama. Place mixer on #2 speed. Little by little, add the grapeseed oil to incorporate. After about half the oil is incorporated dd the lemon juice and blend. Add the remaining oil until the consistency is thick. Fnish by adding the seltzer and running it on high speed for a brief second to lighten up the mixture.
The taramasalata will hold for two weeks.
Serve with black olives on top and fresh Naan bread.
Makes 2 1/2 cups
2 cucumbers, peeled, seeded, and grated on large holes of grater
2 cups plain, full fat Greek yogurt (high quality, without gums and thickeners)
1 clove very fresh garlic, minced
1 teaspoon course sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice plus zest
2 teaspoons extra virgin olive oil
1 tablespoon Fresh mint leaves
1 tablespoon Fresh dill
Drain yogurt for 1 hour in a cheesecloth-lined strainer to remove some of its water.
In a bowl, combine the yogurt, garlic, and 1/2 teaspoon salt.
In a small bowl sprinkle the remaining 1/2 teaspoon salt over the cucumber. Place salted cucumber in a colander lined with cheesecloth and place colander in the sink or over a bowl. Allow to sit for 30 minutes while the salt extracts the excess water from the cucumber and the water drains. Squeeze the liquid out of the ucumbers.
Add drained cucumber to yogurt, along with the garlic, lemon juice, mint, dill and pepper…mix well. Cover and refrigerate until chilled, about 1 hour.
Serve chilled with pita or naan bread.
1 ½ Cups Extra Virgin Olive Oil
Juice of one lemon
2 Tbs. Chopped Garlic
1 Tbs. Dry Greek Oregano
1 Tbs. Fresh Rosemary
Course Salt and freshly ground black pepper
16 Loin Lamb Chops
- 4 Chicken Thighs (about 1 pound)
- Coarse salt and black pepper
- 1 teaspoon Dry Oregano
- 2 teaspoons Smoked Paprika
- 4 tablespoons Olive Oil
- 1/2 pound Merguez Sausage Meatballs or Spanish chorizo
- 1 Large Onion , medium dice
- 4 tablespoons chopped garlic
- 1 Large , Anaheim Chile Pepper
- 1 teaspoon Saffron threads
- 1 cup Chopped Tomatoes , Pomi
- ½ cup Sliced Black Olives
- 1 bouillon cube
- 2 cups water
- 1 cup Clam Juice
- 8-12 littleneck clams , scrubbed
- 4 (2-ounce) pieces black sea bass orlocal fish, skin on
- ½ pound Squid Tubes , cut into strips
- 1/2 pound mussels , scrubbed
- 12 medium Shrimp , peeled with tail on
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
- 1 1/2 cups short grain rice , Bomba
- or Senia preferred
- 25 g kosher salt
- 2 g fennel seed
- 3 g coriander seeds
- 2 g chipotle peppers
- 4 g cayenne
- 7 g ancho powder
- 3 g cumin seed course
- 2 g caraway seed course
- 1 g chile flakes
- 5 g sweet paprika
- 5 g sugar
- 3 g black pepper
- 25 g fine red onion
- 4 g fine diced garlic
- 80 g ice/water
- 3 g oregano
- 21 g scallion finely chopped
- 21 g cilantro finely chopped
- 3.1 # or 1409g boneless lamb shoulder meat
- Grind meat and incorporate dry and wet ingredients.
Dry rub the chicken with salt, pepper, oregano and paprika. Let sit while you make the merguez meat balls (optional bonus recipe…below). If you opt out of making the merguez then now is when you can get the rest of the ingredients prepared.
Heat a large (12-inch) skillet that has a lid over medium-high heat. When the pan’s hot, add the oil and brown the merguez meatballs (or the chorizo). With a slotted spoon, remove the browned meat to a plate on the side and keep the hot fat in the pan. Place the chicken, skin side down into the same hot oil. Brown the chicken well on both sides. Remove the chicken to the plate.
Add the onion, anaheim pepper and the garlic to the pan and sauté, stirring, until it becomes translucent, about 3 minutes. Add the saffron and sauté, stirring, for about 1 minute, until fragrant. Add the rice and stir to toast the grains of rice. Add the tomatoes and olives. Pour in the liquids (chicken bouillion and clam juice) and bring to a simmer. Stir, return the chicken and the meatballs to the skillet, cover and bring back to a simmer. Simmer while you gather up and season all of the seafood with salt and pepper.
After the chicken has simmered for 5 minutes remove the lid and bury the clams in the rice, hinge down. Cover again and allow to cook for 3 minutes. Arrange the mussels, squid and fish filet (skin side up) on top of the simmering rice. Reduce the heat to low, cover the pan, and cook for 10 more minutes.
Scatter the peas over the rice, cover again, and cook for 2 minutes. Turn off the heat and let the paella rest for 5 minutes.
Garnish with the parsley and serve right from the skillet.
Merguez sausage (bonus recipe)
Grind meat and incorporate dry and wet ingredients.