St. Paddy’s Cocktails: A Dubliner Guide

Maybe he drove the snakes from Ireland, maybe he was a whiskey-slugging missionary — the legends all say something different about St. Patrick. Either way, the ritual remains around the world that on his day, you deck yourself out in green shamrocks, claim to be Irish even if you aren’t and drink your fill — and who’s to argue with 1,000 years of tradition? It’s the most widely celebrated saint’s day on earth! Whether you make it to Dublin this year or you’ll just be enjoying the revelry stateside, here are a few ways to enjoy the generously flowing Irish whiskey and beer alongside the Irish nationals. Slainte!

Photo by el_giacomo

Since Jameson served neat isn’t for everyone (though it’s legit as it gets, if you’re looking to impress the Irish), the following libations cover some sweet, some sour, some spicy and some dead obvious options for your St. Paddy’s day toast. Remember, if the bar is serving green beer, run away immediately and don’t look back — you won’t find any Irish partaking in such silly gimmicks!

Light and Bitter

Though this is widely thought to be an Irish tradition, the “Black and Tan” moniker usually used for this drink is actually offensive in some circles, due to political and military associations much too cheerless to explain here. Guinness is gently layered atop a light ale or lager (usually Smithwick’s or Bass Ale) in this pretty pint. If you wish to avoid awkward misinterpretations and potential political brawls altogether, man up and just order a full Guinness. Or ask for a “Half and Half,” and the bartender will be impressed with your stout savvy: the ideal 44-degree Guinness is achieved by mixing 1/2 room temperature and 1/2 refrigerated beer. Get your Light and Bitter at McDaid’s at 3 Harry Street.

Irish Coffee

For a less manly version, you can simply add a shot of Bailey’s Irish Cream to a strong cup-o-joe, but if you really want to show your Irish spirit, mix in a shot of Jameson as well. Don’t forget a dollop of whipped cream and a festive drizzle of green crème de menthe on top, or leave out the final flourish so the regulars don’t look at you like an over-zealous tourist. Perfect alongside your pre-party breakfast spread or as a nightcap, opt for this fortifying beverage at O’Neill’s at 2 Suffolk Street.

Jameson and Ginger

A shot of Jameson Irish Whiskey topped with ginger ale (I much prefer ginger beer myself, for a spicy twist), is crisp and refreshing. Add bitters and a lime like you would salt and pepper to your entrée and you’ll be tossing them back all day. If you want to keep up with the Irishman next to you at the bar, order a double; the whiskey’s so smooth it won’t sting, I promise. Start at The Hole in the Wall, Blackhorse Ave.

Irish Boilermaker

This one is mostly for the young folk who aim to get blackout-drunk by noon, but it tastes great and certainly has its place as a celebratory “cheers!” drink. It combines everything Irish in one chug: half a pint of Guinness and a shot glass filled half with Bailey’s and half Jameson, plopped in. You have to drink this one in one gulp; if you don’t guzzle, the Bailey’s will curdle and you’ll be left with a chunky tragic waste in your glass. Called an “Irish Car Bomb” in the US, asking for it by this name in Ireland may get you strange looks, as the name alludes to Northern Ireland’s troubles and is quite politically incorrect. Hit The Auld Dubliner at 24-25 Temple Bar to start the day off right!

Manhattan

For the those who wish to maintain an air of sophistication on St. Paddy’s (I’m talking to all six of you around the world), a warming Manhattan is the cocktail for you. A measure of the whiskey, a splash of sweet vermouth, dash of bitters and a cherry make this a classy classic, especially when served straight up in a martini glass. This is also known as a “Paddy’s Cocktail,” but most Irish and American bartenders will roll their eyes at that; you’re better off just asking for a Jameson Manhattan. Find your cocktail at the grown-up Central Hotel Library Bar on Exchequer Street.

John Collins

This refreshing twist on a whiskey sour also must be made with Jameson, or else it’s a crime to Ireland. Mixed with equal parts fresh lemon juice and simple syrup, a splash of soda water tops off this simple and popular favorite. The locals will admire your laid-back style! Perfect if the day is balmy, toss back your John Collins at Solas, 31 Wexford Street, where the rooftop patio is sunny and there’s a view of St. Stephen’s Green.

Irish Jack Rose

A chic way to express your love for Saint P, this tart “tini” is balanced enough to please even the most discerning palate, though I’m not sure what place “palates” have on this day of revelry. Mix one measure of Jameson with a half ounce Calvados, half ounce fresh lime juice and half ounce grenadine (homemade pomegranate syrup is even better). Shake with ice and strain into the most pretentious martini glass available, or have the bartender whip you up one at John Mulligan’s on O’Connell Street. James Joyce used to frequent the pub, so you know it’s classy.

Old Fashioned

If it’s made with Irish whiskey, there’s no issue, though the bartender will pale at the amount of effort that goes into making it properly. A good barkeep will muddle together a lump of sugar, an orange rind and a few dashes of bitters, then stir the whiskey in over ice. A splash of water balances this old-school cocktail. Be sure to match this sipper with some tweed, tartan or Aran wool to fit in with the oldtimers in Ireland’s touted oldest pub, The Brazen Head, a Lower Bridge Street establishment that made its roots in 1198.

Baby Guinness

If you are truly Irish, do the right thing and have a real Guinness. But if you just can’t stomach the black stuff, this wee replica will at least get you a few smiles at the bar, especially in America. In a shot glass, pour a dark coffee liqueur (Tia Maria or Kahlua), then top with a small dash of Bailey’s Irish Cream. See? Looks just like Guinness’s Mini-Me. This shot is so cute you’ll have the real Guinness drinkers converted (and tipsy) in no time. Sweet and far too easy to shoot, remember not to get carried away. Try one at O’Donoghue’s on Merrion Row, just off St. Stephen’s Green.

Tasty Thai Tacos

TOTAL TIME:1 hr 45 min

Prep: 25 min

Inactive Prep:1 hr

Cook: 20 min

YIELD:8 tacos; 4 serving

LEVEL:--

Ingredients

• 1 cup rice vinegar
• 1 cup water
• 3 tablespoons light brown sugar
• Kosher salt
• 1 jalapeno pepper, julienned (seeded if less heat is desired)
• 1 large carrot, julienned
• 1/2 sweet onion, julienned
• 1 1/4 pounds medium shrimp, peeled and deveined
• 1 tablespoon Thai red curry paste
• 4 large fresh basil leaves
• 1-inch piece fresh ginger, peeled
• 1/4 bunch fresh cilantro, leaves picked (about 1/2 cup loosely packed leaves), plus more for garnish
• 1 scallion, cleaned and rough chopped
• 1 teaspoon sugar
• 1/4 cup of olive oil
• Juice of 1 lime
• 1 tablespoon fish sauce
• 1 cup of sushi rice
• 1 1/4 cups water
• 1/4 cup seasoned rice vinegar
• 1 avocado, halved, pitted, peeled and sliced
• 1/2 English cucumber, julienned
• 8 small flour tortillas

Directions

In a medium saucepan over medium-high heat, combine the rice vinegar, water, brown sugar, and 3/4 tablespoon salt and bring to a boil. Remove from heat. Combine the jalapeno, carrot, and sweet onion in a bowl. Pour the vinegar mixture over the vegetables. Refrigerate for at least 1 hour. The pickled vegetables can be made a day ahead.

Place the cleaned shrimp in a bowl and set aside. Place the Thai curry paste, basil, ginger, cilantro, scallion, sugar, olive oil, lime juice, and fish sauce in a food processor and grind until they make a fine puree.

Next pour the marinade over the shrimp and combine until all of the shrimp are coated. Place the marinated shrimp in the refrigerator for 20 minutes.

Meanwhile, rinse the rice under running water until the water runs clear. Place the rice, 1/2 teaspoon salt and water in a rice cooker and follow the manufacturers' cooking procedure, about 15 to 20 minutes. When the rice is finished cooking, add the seasoned rice vinegar and stir allowing the rice to absorb the liquid. Cover and set aside.

In a dry, hot skillet, toast the tortillas for 20 to 30 seconds on each side and wrap them in a towel to keep them hot.

Using the same skillet, heat 1 tablespoon olive oil and sear the shrimp on one side and turn over to cook the shrimp through. Do not over crowd the pan, cook in batches if necessary. Remove from the heat.

To assemble the tacos, use one tortilla, add about 2 tablespoons rice, then 3 to 4 shrimp. Top with pickled veggies, julienned cucumber and finish with some sliced avocado and chopped cilantro leaves.

Cook's Note: This dish uses several layers of unique flavors to build a powerful taco experience. It blends Thai and Mexican ingredients to bring harmony in your mouth. The marinade can be used on shrimp, beef, chicken, or pork.

Thai-Style Halibut with Coconut-Curry Broth

TOTAL TIME: 27 min

Prep: 10 min

Inactive Prep:--

Cook: 17 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 2 teaspoons vegetable oil
• 4 shallots, finely chopped (about 3/4 cup)
• 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
• 2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
• 4 (6-ounce) pieces halibut fillet, skin removed

• Steamed spinach**
• 1/2 cup coarsely chopped fresh cilantro leaves
• 2 scallions, green part only, thinly sliced
• 2 tablespoons fresh lime juice
• Freshly ground black pepper
• 2 cups cooked brown rice, for serving

Directions

*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Grilled Thai Beef Salad

TOTAL TIME:4 hr 30 min

Prep: 20 min

Inactive Prep:4 hr

Cook: 10 minYIELD:4 servings (1 serving is about 2 1/2 cups salad)

LEVEL:Easy

Ingredients

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick

3 tablespoons lime juice, divided

3 tablespoons low-sodium soy sauce

3 tablespoons canola oil

2 tablespoon brown sugar

1 teaspoon minced garlic

1 1/2 teaspoons minced ginger

1 1/4 teaspoons red curry paste or chili-garlic sauce

1/2 head red-leaf lettuce, torn (about 6 cups)

3 shallots, thinly sliced (about 1/2 cup), divided, for garnish

1/2 cup cilantro leaves, rinsed and dried

1 cup basil leaves, sliced into ribbons

 

Directions

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

Thai-Italian Spring Rolls with Peanut Dipping Sauce

TOTAL TIME: 45 min

Prep: 25 min

Inactive Prep: 15 min

Cook: 5 min

YIELD:4 Servings

LEVEL:Intermediate

Ingredients

Peanut Dipping Sauce

 

4 tablespoons organic crunchy peanut butter

1 ripe Sicilian blood orange, juiced

1 tablespoon water

1 tablespoon real maple syrup

1 teaspoon aged balsamic vinegar (minimum 7 years old)

Pinch hot chile flakes

Thai-Italian Spring Rolls

• 1/4 cup low-sodium tamari
• 2 tablespoons real maple syrup
• 2 (1-inch) knobs fresh ginger, crushed with garlic press
• 2 cloves garlic, crushed with garlic press
• 1 Thai Chile
• 10 fresh basil leaves, torn
• 2 sirloin steaks, sliced into paper thin strips
• 2 teaspoons canola oi8 rice paper sheets
• 8 leaves Boston lettuce, spine removed
• 2 carrots, julienned
• 1/2 cup sundried tomato, julienned
• 2 scallions, julienned
• 1 sweet yellow pepper, seeded and julienned
• 2 baby cucumbers, seeded and julienned
• 1/4 cup fresh coriander ( cilantro) leaves
• *Cook's Note: Very hot chile pepper, if sensitive replace with jalapeno pepper or omit

Directions

To make the peanut sauce: In a bowl, mix together the peanut butter, blood orange juice, and water for a few minutes until it comes together or emulsifies. Add the maple syrup, aged balsamic vinegar, chile flakes, and mix well.

To make the Thai-Italian spring rolls: In a big bowl, combine the tamari, maple syrup, ginger, Thai chile, and basil. Add the steak slices to the bowl and mix well to coat. Cover the bowl, let it marinate in the refrigerator for 15 to 20 minutes. Heat the canola oil over medium-high heat. Add the marinated sirloin strips and saute for about 3 minutes. Do not overcook.

Lay out a clean tea towel. Fill a bowl with lukewarm water. Dip the rice paper into the water one at a time for about 15 seconds. Gently lay the rice paper onto the tea towel and then flip it over so that the excess water is removed from both sides. Mentally divide the rice paper into 4 equal horizontal bands. In the second band from the bottom lay down 1 leaf of Boston lettuce, a thin row of carrots, sun-dried tomatoes, cooked beef, scallions, yellow peppers, and cucumbers. Do not over-stuff the spring rolls. Sprinkle the filling with fresh coriander (cilantro). Fold the lowest band of rice paper over the filling, tuck in the sides, and delicately roll up.

Cut the spring rolls in half and serve with peanut sauce on the side.

Thai Cucumbers

TOTAL TIME: 10 min

Prep: 10 min

Inactive Prep:--

Cook:--

YIELD:4 servings

LEVEL:Easy

Ingredients

• 2 tablespoons rice vinegar
• 2 teaspoons superfine sugar
• 1 teaspoon fine sea salt
• Juice of 1 lime
• 1 carrot, grated
• 1 seedless cucumber, peeled and thinly sliced
• 1 bunch scallion whites, finely chopped
• 1/4 cup fresh mint leaves
• 1 Fresno chile pepper, seeded and finely chopped

Directions

Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and chile pepper just before serving, and toss to combine

Duck Fat Fries with Rosemary and Parm with Greek Yogurt Aioli

TOTAL TIME: 32 min

Prep: 15 min

Inactive Prep: 10 min

Cook: 7 min

YIELD:4 appetizer servings or 2 side servings

LEVEL:Easy

Ingredients

• Duck Fat Fries
• 3 to 4 quarts duck fat
• 1 russet potato, cut into 1/4-inch sticks
• 2 cloves garlic, thinly sliced
• 4 sprigs rosemary, leaves removed (reserve woody stems for kebabs)
• 1 cup freshly grated fresh Parmesan cheese
• Sea salt

• Greek yogurt Aioli
• 1 cup Greek yogurt
• Zest and juice of 2 lemons
• 3 heads roasted garlic, cloves removed*
• Kosher salt and freshly ground black pepper
• *Cook's Note: For roasted garlic, cover in foil and roast for 45 minutes to 1 hour at 325 degrees F

Directions

For the fries:

Heat the duck fat to 300 degrees F.

Run the cut potatoes under colder water to remove excess starch. This will help to make the fries extra crunchy. Be sure to thoroughly dry the potatoes before adding to the hot fat. Slowly add and let blanch for about 4 to 5 minutes, until tender. Place onto a paper towel-lined plate and set aside to cool to room temperature.

Meanwhile, turn the heat up of the fat up to 360 degrees F.

 

For the Greek yogurt:

To a small bowl, add 1 cup Greek yogurt, lemon zest and juice, roasted garlic cloves and stir to combine. Season with salt and black pepper and stir.

Once the oil is heated, add the fries and cook for another 2 minutes. This will create a creamy inside and crunchy outside. With about 1 minute to go, add the rosemary and sliced garlic to the fries. Cook until everything is golden brown. Sprinkle with the Parmesan cheese.

Plate a couple spoonfuls of the Greek yogurt onto the plate. Place the fries onto the plate in a big mound. Season with sea salt.

Milanese Lamb Blade Chops with Tzatziki and Radish Salad

TOTAL TIME: 34 min

Prep: 30 min

Inactive Prep:--

Cook: 4 min

YIELD:4 servings

LEVEL:Intermediate

Ingredients

4 cups all-purpose flour

4 eggs, whisked

4 cups panko bread crumbs

Kosher salt and freshly ground black pepper

1/2 heaping cup grated Parmesan cheese

4 blade lamb chops

Blended oil

 

TZATZIKI:

• 1/2 English cucumber
• 2 cloves garlic, smashed and minced
• Kosher salt
• 2 cups Greek yogurt
• Juice of 1 lemon
• Freshly ground black pepper
• 1 small bunch mint, leaves picked and chiffonade (about 1 cup)

 

RADISH SALAD:

• 1 shallot, minced
• Kosher salt
• 1/2 cup red wine vinegar
• 8 sprigs fresh oregano, leaves picked and sliced
• 1 cup extra-virgin olive oil
• 2 bunches radishes with greens
• 1 English cucumber

Directions

Place each of the flour, eggs, and panko bread crumbs into shallow dishes. Season the flour and eggs with salt and pepper. Add the Parmesan to the panko bread crumbs and stir to combine. Remove the bones from the blade chop. Cut into equal-size medallions and remove any unwanted fat or sinew. Cover the medallions in plastic wrap and pound out with the smooth side of the mallet to about 1/4 to 1/2-inch thickness. Dredge just before ready to cook and serve.

Cook's Note: Save the bones for stock

For the tzatziki:
Grate the cucumber over a wire mesh strainer placed over a bowl. Add the garlic and salt. Set aside to drain for 15 minutes.

To another bowl, combine 2 cups Greek yogurt, juice of 1 lemon, freshly ground black pepper, pinch salt, and mint. Set aside.

For the radish salad:
To another bowl, add the shallot and season with salt. Add the red wine vinegar, oregano, and whisk in about 1/2 cup extra-virgin olive oil. Taste and re-season, if needed.

Remove the greens from 1 bunch radishes (about 8) and wash the greens in salted iced water. Place into a salad spinner to dry. Set aside. Thinly slice the radishes and add to the dressing. Halve the remaining cucumber lengthwise. Thinly slice only half of the cucumber into half-moons.

Place a cast iron pan over medium-high heat and add about 1/4-inch blended oil. Season the lamb and dredge in the flour, eggs, and then the bread crumbs. When all are dredged, add to the heated oil. Allow to cook on both sides or until golden brown, or medium-well, about 1 to 2 minutes per side. Drain on a paper towel-lined plate.

Squeeze out the excess moisture of the cucumbers and add to the Greek yogurt mixture. Stir to combine. Set aside.

Tear and then add the dry radish greens to the vinaigrette and toss to combine. Set aside.

Place a spoonful of the tzatziki sauce on the plate. Top with the lamb Milanese and the radish salad.

Greek Chicken Burgers

TOTAL TIME: 20 min

Prep: 10 min

Inactive Prep:--

Cook: 10 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• Four 6-inch pita pockets
• 1 pound ground chicken
• 1/2 cup crumbled feta cheese
• 3/4 cup loosely packed fresh mint leaves, chopped
• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 6 ounces low-fat plain yogurt
• 4 cups romaine or iceberg lettuce, thinly sliced
• 3 plum tomatoes, sliced

Directions

Cut off a third of each pita and set the pita pockets aside.

Grate the small pita pieces on the fine side of grater, or pulse in food processor, to make 1/2 cup breadcrumbs.

In a large bowl, mix the crumbs, chicken, feta, 1/4 cup mint, salt, pepper and egg until just combined. Shape the mixture into 8 small 3/4-inch-thick burgers.

Heat a 12-inch nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and cooked through, 10 to 12 minutes.

Meanwhile, in a small bowl, combine the yogurt and remaining 1/2 cup mint. To serve, fill each pita with some lettuce, tomatoes, 2 burgers and some yogurt sauce.

Make it a Drop 5 Meal by adding: 1/2 cup frozen sweet potato fries, baked. 500 complete meal calories.

Greek Caponata

TOTAL TIME:1 hr 5 min

Prep: 10 min

Inactive Prep:--

Cook: 55 min

YIELD:4 to 6 servings

LEVEL:Easy

Ingredients

• 1 (14.5-ounce) can diced tomatoes with their juice
• 2 zucchini, cut into 1-inch rounds
• 2 summer squash, cut into 1-inch rounds
• 2 tomatoes, cut into wedges
• 1 large Japanese eggplant, cut into 1-inch rounds
• 1 red onion, peeled and cut into 1-inch wedges
• 1 potato, peeled and cut into 1-inch cubes
• 3 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 4 to 6 slices toasted sourdough bread, optional for main dish

Directions

Preheat the oven to 400 degrees F.

Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

Serve alone as a side, or over toasted sourdough bread for a main dish.

Stuffed Whole Fish-Greek Style

TOTAL TIME:1 hr 5 min

Prep: 10 min

Inactive Prep: 25 min

Cook: 30 min

YIELD:4 servings.

LEVEL:Easy

Ingredients

• a2 cups cherry tomatoes, halved, (recommended Sun Gold)
• 1/4 cup olive oil, or more as needed
• 2 tablespoons white wine vinegar
• 1 tablespoon minced fresh hot chile, like jalapeno, or more to taste
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried

• 4 cloves garlic, sliced, or more to taste
• Salt and freshly ground black pepper
• 1 large whole fish or 2 smaller ones (2 to 3 pounds total), like striped bass, rockfish or trout; preferably butter-flied and boned, or simply gutted
• 1 lemon, sliced
• 4 to 6 sprigs fresh thyme

Directions

Heat oven to 450 degrees F or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chile, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.

Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.

To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.

Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.

Greek Salad

TOTAL TIME: 20 min

Prep: 20 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 1 medium ripe tomato
• 7 ounces/200 g ripe cherry tomatoes
• 1 beef tomato
• 1 medium red onion, peeled
• 1 cucumber
• 1 green pepper
• A handful fresh dill

• A handful fresh mint leaves
• A large handful black olives, pitted or stoned
• Sea salt
• 1 tablespoon red wine vinegar
• 3 tablespoons good-quality Greek extra-virgin olive oil
• 7 ounces/200 g block feta cheese
• 1 teaspoon dried oregano

Directions

This salad is known and loved around the world. Those of you who've been lucky enough to eat this salad in Greece will know that when it's made well it's absolute heaven. Hopefully this recipe will help you achieve the big bold authentic flavours that it's known for. The trick is to pay attention to the small details that make it so wonderful: things like finding the ripest tomatoes, good Greek olive oil, beautiful olives, creamy feta, and lovely herbs.

I think it's quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes, and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl.

Slice the onion very finely so it's wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices.

Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.

Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.

Add a pinch of salt, the vinegar, and extra-virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the vegetables is when the magic starts to happen. Have a taste, and adjust the flavours if need be.

To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra-virgin olive oil and take it straight to the table. It's confident and scruffy with a bit of attitude. Delicious.

Cook's Note: I've been known to pop leftover Greek salad into a liquidizer with a splash of extra-virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It's not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!

Lightened Up Greek Nachos

TOTAL TIME: 30 min

Prep: 25 min

Inactive Prep:--

Cook: 5 min

YIELD:6 to 8 servings

LEVEL:Easy

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon honey
• Zest and juice of 3 lemons
• Kosher salt and ground black pepper
• 1 English cucumber
• 1 1/2 cups quartered grape tomatoes
• 3/4 cup low-fat Greek yogurt
• 2 tablespoons roughly chopped fresh dill
• 2 tablespoons roughly chopped fresh flat-leaf parsley
• 1 cup prepared hummus
• Two 8-ounce bags baked pita chips
• 3 ounces kasseri cheese or Parmesan cheese, finely grated
• 2 cups shredded store-bought rotisserie chicken (about 1/2 chicken), warmed
• 1/2 cup quartered kalamata olives

Directions

Preheat the oven to 425 degrees F and place a rack on the second-to-top position. Line a rimmed baking sheet with foil leaving a 2-inch overhang on each side. Set aside.

Whisk together 1 tablespoon of the olive oil, the honey and half of the lemon juice and zest in a mixing bowl. Cut the cucumber in half and dice one half into 1/4-inch pieces. Add the cucumber to the bowl with the vinaigrette along with the grape tomatoes. Toss to combine and season with salt and pepper. Cover with plastic wrap and refrigerate.

Grate the other half of the cucumber on a box grater over a mixing bowl. Wrap the grated cucumber in a kitchen towel and squeeze out any excess liquid over the bowl. Reserve the liquid. Place the grated cucumber into another bowl and add the remaining lemon zest and juice, the remaining 1 tablespoon extra-virgin olive oil, the yogurt, dill and parsley. Stir to combine and season with salt and pepper. Cover with plastic wrap and refrigerate.

Add the hummus to the bowl with the reserved cucumber liquid and whisk to combine. The hummus should be thin enough to drizzle; if not, add 1 tablespoon water at a time until you reach the proper consistency.

Spread the pita chips onto the prepared baking sheet in a single layer, allowing some overlap. Scatter the kasseri cheese evenly on top and bake until the cheese is melted and the pita chips are warmed through, 2 to 3 minutes.

To serve, scatter the shredded chicken evenly all over the pita chips. Drizzle with the hummus and top with the marinated cucumbers and tomatoes using a slotted spoon. Garnish with dollops of the cucumber yogurt sauce and kalamata olives.

Greek Souvlaki (Wicked Kebabs)

TOTAL TIME:1 hr 14 min

Prep: 30 min

Inactive Prep: 35 min

Cook: 9 min

YIELD:4 servings (makes 8 generous kebabs)

LEVEL:Intermediate

Ingredients

For the kebabs

1 3/4 pounds/800 g leg of pork, shin if you can get it, the best quality you can afford, cut into 3/4-inch/2 cm chunks

1 tablespoon dried mint

1 tablespoon dried oregano

2 cloves garlic, peeled and finely grated

3 1/2 ounces/100 ml good-quality olive oil

Juice of 1 lemon

1 tablespoon red wine vinegar

A pinch sea salt

A pinch freshly ground black pepper

3 sweet pointed peppers, a mixture of colours is nice

 

For the tzatziki

• Half a large cucumber
• 6 3/4 ounces/200 ml natural yoghurt
• 1 small clove garlic, peeled
• 1 heaped teaspoon dried mint
• 1 1/2 teaspoons red wine vinegar
• 8 flatbreads, to serve
• 4 sprigs fresh mint, leaves picked
• A small bunch fresh dill, chopped (stalks and all)
• Red wine vinegar
• Greek extra-virgin olive oil
• 1 lemon, to serve

Directions

For the kebabs:
Put the pork chunks, dried mint, dried oregano, garlic, olive oil, lemon juice, vinegar, salt, and black pepper into a bowl and use your clean hands to mix everything together really well. Cover with plastic wrap or clingfilm, then pop into the refrigerator for 30 minutes, or longer if you want the flavours to get a bit more intense.Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with plastic wrap or clingfilm and put to one side to steam for 5 minutes or so, this will help their skins to come off.

To make the tzatziki:Coarsely grate the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you've got the balance right, then put aside.Preheat a griddle pan or grill on a high heat.Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides.Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl.Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra-virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges.Put a dollop of tzatziki and the meat from 1 skewer on each warmed flatbread. Top with some of the pepper mixture, a drizzle of extra-virgin olive oil and a good squeeze of lemon juice. Life doesn't get much better.

Notes

If using wooden skewers, cut 8 to fit your griddle pan and soak them in a tray of water to stop them from burning.

French Macaroons

TOTAL TIME:1 hr

Prep: 25 min

Inactive Prep:--

Cook: 35 min

YIELD:6 to 8 servings

LEVEL: Easy

Ingredients

1 1/2 cups confectioners' sugar

7/8 cups almond flour

1/2 cup egg whites

2 tablespoons sugar

3 drops food coloring

1/4 cup water

EASY BUTTERCREAM:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners' sugar
• 1 tablespoon hot water

• 1 teaspoon instant coffee
• 1/4 teaspoon vanilla extract

Directions

Preheat oven to 300 degrees F.Stir together the confectioners' sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake about 17 minutes until very light brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off.Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it's light and fluffy. Add the confectioners' sugar and mix on low. Drizzle in the flavorings with the hot water. Chill up to a week until ready to use, then bring to room temperature.Pipe macaroons with buttercream and make little sandwiches. Keep in a covered box chilled.

French Style Grilled Potato Salad

TOTAL TIME: 50 min

Prep: 15 min

Inactive Prep: 15 min

Cook: 20 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 2 1/2 pounds small new potatoes (red and yellow), scrubbed
• 1/2 cup olive oil, divided
• Salt
• Freshly ground black pepper
• 3 tablespoons white wine vinegar
• 2 tablespoons whole grain mustard

• 1 tablespoon Dijon mustard
• 1 small red onion, halved and thinly sliced
• 8 cornichon, finely diced
• 2 tablespoons capers, drained
• 1/4 cup coarsely chopped fresh chervil, for garnish

Directions

Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.

Heat the grill to medium.

In a large bowl toss the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.

While the potatoes are grilling, whisk together the vinegar, mustards, and 1/4 cup oil in a large bowl, add the red onion, cornichon and capers and stir to combine.

Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.

French Toast with Rum Bananas

TOTAL TIME: 27 min

Prep: 15 min

Inactive Prep:--

Cook: 12 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 4 large eggs
• 1/2 cup milk
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 2 pinches ground cinnamon
• 4 (1/2 to 3/4-inch-thick) slices brioche, challah, cinnamon raisin bread or any moist and fluffy bread you like
• 2 tablespoons butter
• Orange-Rum Bananas, recipe follows

ORANGE-RUM BANANAS:

• 2 tablespoons rum
• 2 tablespoons sugar
• 2 tablespoons butter
• 2 tablespoons orange juice
• 2 large bananas sliced thinly on an angle

Directions

Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended. Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread. (A 13 by 9-inch pan works well.)

Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg. Turn them gently so they don't break apart on you.

Heat the butter in a large nonstick skillet over medium-low heat. When it starts to bubble, lay the soaked bread in the pan. Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes. Serve warm with the Orange-Rum Bananas.

Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches. Before you start your first batch, preheat your oven to 200 degrees F (or "Warm"). Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.

Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted. Add the bananas. Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently. Cook until the bananas are softened, about 4 minutes.

Yield: 4 servings

French Green Bean Salad

TOTAL TIME:48 hr 30 min

Prep: 15 min

Inactive Prep:48 hr

Cook: 15 min

YIELD:6 servings

LEVEL:Easy

Ingredients

MARINATED LEMONS:

• 3 lemons, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon sugar
• 2 teaspoons sea salt
• 3 sprigs fresh oregano
• 1 finger hot chile, halved lengthwise
• Extra-virgin olive oil

SALAD:

• 1 cup walnuts
• 1 pound green beans
• Ice water, for chilling
• 8 slices bacon, diced
• 1 cup cherry tomatoes, halved
• Kosher salt and freshly ground black pepper

Directions

For the lemons: Toss the lemons and onions with the sugar and salt in a medium bowl. Put the oregano and chile in a glass jar, and then add the lemons and onions and pack tightly. Fill the jar with olive oil. Close the jar and give it a good shake, and then add more oil if there is still room. Close the jar again and refrigerate for 2 days to marinate. Dice 15 slices of the lemons and all the onions.

For the salad: Preheat the oven to 350 degrees F.

Toast the walnuts on a baking sheet for about 10 minutes. Let cool.

Blanch the green beans in a large pot of boiling water for 1 minute. Drain and immediately plunge into an ice bath. Drain.

Heat a large frying pan over medium heat and fry the bacon until crispy, about 10 minutes. Drain on paper towels.

Add the lemons, onions, green beans, walnuts, bacon and tomatoes to a salad bowl. Drizzle with some oil from the marinated lemons and season with salt and black pepper. Toss and serve.

Chile Braised Lamb Tacos

TOTAL TIME:3 hr 30 min

 

Prep: 30 min

 

Inactive Prep: 15 min

 

Cook:2 hr 45 min

 

YIELD:4 servings

 

LEVEL:Easy

Ingredients

BRAISED LAMB:

• 3 dried ancho chiles, halved, stems removed
• 2 dried chiles de arbol, halved, stems removed
• 2 cups boiling water
• 2 tablespoons cider vinegar
• 1 teaspoon cumin seed
• 1 teaspoon oregano
• Kosher salt and cracked black pepper
• 2 bone-in lamb shanks (about 3 1/2 pounds)
• 4 cups chicken stock

PICKLED PEPPERS:

• 1/3 cup lime juice
• 1/3 cup sugar
• 1/3 cup red wine vinegar
• 2 chiles, seeded and cut into rings

TOMATILLO GUACAMOLE:

• 3/4 cup fresh cilantro leaves, coarsely chopped
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 4 to 6 tomatillos, husked and coarsely chopped
• 2 cloves garlic, smashed and quartered
• 1 ripe avocado, halved, pitted, peeled and diced
• 1/2 medium onion, coarsely chopped (about 1/2 cup)
• 1/2 jalapeno, coarsely chopped with seeds
• Juice of 1 lime
• 12 white corn tortillas
• 1/2 cup fresh cilantro leaves, chopped
• 4 medium radishes, thinly sliced
• 1/2 cup queso fresco, crumbled (1 1/2 ounces)
• Lime wedges, for serving

Directions

For the braised lamb: Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute. Transfer to a bowl and pour enough boiling water to cover and soak until softened, about 15 minutes. Strain, reserving the water.

Transfer the chiles to a blender or food processor along with 1/2 cup of the reserved steeping water, the cider vinegar, cumin, oregano and garlic. Process until a smooth paste forms. Sprinkle with salt and black pepper.

Place the lamb in a Dutch oven and slather the chile paste over the shanks. Add the chicken stock. Bring the liquid to a boil, and then reduce to a simmer, cover with the lid and braise until the lamb is tender, about 2 hours 30 minutes.

For the pickled peppers: Meanwhile, bring the lime juice, sugar and vinegar to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar dissolves, about 2 minutes. Put the chiles in a separate bowl and pour the vinegar mixture over. Let cool for about 20 minutes. Discard the liquid before using.

For the guacamole: Combine the cilantro, cumin, salt, tomatillos, garlic, avocado, onions, jalapenos and lime juice in a food processor or blender and pulse until combined and still somewhat chunky.

For assembly: When cool enough to handle, remove the lamb from the braising liquid and shred. Once the lamb is removed, bring the braising liquid back to a boil and cook until it reduces to about 2 cups of liquid, 10 to 12 minutes. Return the shredded lamb back to the braising liquid in the Dutch oven.

Toast the tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with some of the shredded lamb, guacamole, cilantro, radishes and pickled peppers and top with queso fresco. Repeat until all the tacos are assembled. Serve with lime wedges.

Smoked Wild Irish Salmon Millefeuille

TOTAL TIME: 15 min

 

Prep: 15 min

 

 

YIELD:4 servings

 

LEVEL: Easy

Ingredients

POMODORO TOMATO CONFIT:

• 1/2 pound Pomodoro tomatoes
• 1 cup sugar
• 1 (16-ounce) smoked salmon fillet
• 1/2 pound Pomodoro confit tomatoes, recipe follows
• 1/2 pound crab meat
• 2 tablespoons Worcestershire sauce
• 1 tablespoon olive oil
• 1 celery stalk, shredded

Directions

Begin by slicing the salmon fillet into 4 equal sections. Slice each section in half to make 2 thin layers.Using a square 2 by 2-inch cutter, place a piece of salmon at the bottom. Add a layer of tomato confit, a layer of crab meat, and top with another layer of salmon. Repeat this process with all of the salmon, to make 4 millefeuille. Combine the Worcestershire sauce and the olive oil and mix. Place the salmon squares in the center of each plate, top with shredded celery, and drizzle the Worcestershire sauce mixture around the plate.

Preheat oven to 200 degrees F. Slice the tomatoes in half and place them pulp-side up on a baking sheet. Sprinkle the sugar over the tomatoes, place them in the oven and allow them to dry out for approximately 2 hours.

Argentinean Hot Corn with Chimichurri Butter

TOTAL TIME:1 hr 16 min

 

Prep: 10 min

 

Inactive Prep:1 hr

 

Cook: 6 min

 

YIELD:6 servings

 

LEVEL:Easy

ingredients

2 tablespoons sherry vinegar

1 tablespoon fresh lemon juice

3/4 cup chopped flat leaf parsley

3 tablespoons chopped fresh oregano leaves

2 garlic cloves, roughly chopped

Pinch red pepper flakes (optional)

2 sticks (1 cup) unsalted butter, at room temperature

Salt

6 ears corn, husked

Grated Cotija cheese, for serving, optional

Lime wedges, for serving, optional

 

Directions

Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter.Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened.Meanwhile, bring large pot of salted water to a boil. Add the corn and boil until it is tender, about 5 to 7 minutes. Drain and transfer to a serving platter. Place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side.

Parrillada Argentina with Red and Green Chimichurri Sauces



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TOTAL TIME:13 hr 30 min

 

Prep:1 hr

 

Inactive Prep:12 hr

 

Cook: 30 min

 

YIELD:4 to 6 servings

 

LEVEL:Difficult

Ingredients

SEASONING OIL:

• 2 cups vegetable oil
• 1 cup fresh oregano leaves, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon Spanish paprika
• 1 bunch fresh Italian parsley leaves, finely chopped

GREEN CHIMICHURRI:

• 6 bunches fresh Italian parsley, cleaned and dried
• 1 tablespoon sea salt
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 1/4 cup red vinegar
• 1/4 cup rice vinegar

• 1/4 cup white vinegar
• 12 cloves fresh garlic, peeled
• 1/8 tablespoon cumin
• 1/8 tablespoon fresh oregano leaves
• 1/8 tablespoon red pepper flakes
• 1/8 tablespoon freshly ground black pepper

RED CHIMICHURRI:

• 6 bunches fresh Italian parsley, cleaned and dried
• 1 tablespoon sea salt
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 1/4 cup red vinegar
• 1/4 cup rice vinegar
• 1/4 cup white vinegar

• 12 cloves fresh garlic, peeled
• 1/2 cup Spanish paprika
• 1/8 tablespoon cayenne pepper
• 1/8 tablespoon cumin
• 1/8 tablespoon red pepper flakes
• 1/8 tablespoon fresh oregano
• 1/8 tablespoon freshly ground black pepper

CITRUS VINAIGRETTE:

• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 1/4 teaspoon sea salt

• 1/8 tablespoon freshly ground black pepper
• 1 egg yolk
• 3/4 cup extra-virgin olive oil

MEAT AND VEGETABLES:

• 10 ounces grass-fed hanger steak
• 10 ounces grass-fed skirt steak
• 5 bone-in grass-fed short ribs
• 1 Argentine pork sausage
• 1 Argentine blood sausage
• 1 lobe veal sweetbreads

• Sea salt
• 1 vine-ripe tomato
• Chopped fresh oregano
• 2 green hot peppers
• 8 asparagus stalks

Directions

For the seasoning oil: Mix the oil, oregano, cumin, paprika and parsley in a bowl. Refrigerate for half of a day.For the green chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add in the cumin, oregano, pepper flakes and black pepper. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary.For the red chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add the cayenne pepper, paprika, cumin, pepper flakes, oregano and black pepper, and mix for 6 minutes. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary.For the citrus vinaigrette: In a small bowl, mix the lemon juice, mustard, salt, pepper and egg yolk with a whisk. Add the olive oil while mixing gently, until emulsified. Add water, up to 1/4 cup, as needed.For the meat and vegetables: Heat the grill to very high heat, 410 degrees F. Reserve one section of the grill separate from the vegetables, and heat to medium heat, 250 degrees F.Sparingly brush the prepared seasoning oil on all sides of the hanger steak, skirt steak, short ribs, pork sausage and blood sausage. Place the meat on the grill at a diagonal angle, and sprinkle the tops of all cuts with sea salt. Turn the meats only diagonally when you see a deep grill mark and the meat is sizzling. Sprinkle the other side of the meat with sea salt and cook the meat until medium rare. For the sweetbreads, cut the lobe in the middle and leave it uncut on one side so it hinges. Coat it in the seasoning oil and sea salt and grill it first on the cut side. Then close it and grill both opposite sides until golden and crisp.Cut the tomato in half and make a cross with a sharp knife in the center of the pulp. Coat with the seasoning oil, and pour a small tablespoon of the oil in the center of the core. Season with salt and add some oregano. Place on the grill, cut-side up. Cook until soft with char around the edges and bottom. Coat the green peppers with the seasoning oil and char them until soft and well done.Cut the white bottoms off of the asparagus, and peel them half way up the stalk. Blanch them in salted hot water for 3 minutes in a small pot, and then place them in a medium bowl of ice water. Dry them and coat in the seasoning oil, and sprinkle them with salt. Place them on the grill over medium heat until they are nicely marked on both sides.Plate the meat, sausages, tomatoes, peppers and asparagus on a traditional wooden Argentine plate, sprinkle with sea salt and serve with the chimichurri sauces and the vinaigrette.

Notes

We suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.A viewer or guest of the show, who may not be a professional cook, provided this recipe.

Swedish Turkey Meat Balls

TOTAL TIME: 50 min

 

Prep: 15 min

 

Cook: 35 min

YIELD:4 to 6 servings as an appetizer

 

LEVEL:Intermediate

Ingredients

FOR THE MEATBALLS:

• 1/4 to 1/3 cup vegetable oil
• 1 medium onion, finely food processed
• 10 ounces challah bread, food processed to crumbs (about 3 1/2 cups)
• 1 large egg
• 1/2 teaspoon ground allspice
• 2 teaspoons salt
• 25 grinds freshly ground black pepper
• 1 3/4 to 2 pounds ground turkey

FOR PAN SAUCE:

• 1 tablespoon butter
• 10-ounces button mushrooms, sliced
• 1/3 cup medium-dry sherry
• 1 cup chicken stock
• 1/4 cup instant flour (Recommended: Wondra)
• 1 cup half-and-half
• 2 teaspoons Worcestershire sauce
• 2 bay leaves
• Salt and freshly ground black pepper
• 1/4 cup tart berry preserves, such as cherry or cranberry

Directions

Preheat oven to 375 degrees F.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute onions until soft and translucent. Set onions aside to cool and wipe skillet clean.In a large mixing bowl combine the cooled onions with remaining meatball ingredients. Form the mixture into 1 1/2-inch balls.Heat remaining oil in skillet over high heat. Brown the meatballs on all sides.

Set meatballs aside. Add the butter and mushrooms to the pan and saute until lightly browned, about 3 minutes. Add the sherry and chicken stock, to deglaze the pan. Sprinkle in the instant flour and cook until sauce thickens. Add the half-and-half, Worcestershire and bay leaves. Bring to a simmer, whisking often until thickened. Season, to taste, with salt and pepper. Remove pan from heat, add meatballs back to the pan. Bake in the oven for 25 minutes. Discard bay leaves.Serve meatballs with preserves.