Bodegas El Nido 'Clio' Jumilla 2010

Type: Spanish Red

Winery: Bodegas El Nido

Region: Spain > Jumilla

Red Wine

International Wine Report 94
"The Bodegas El Nido 'Clio' is highly sought after by collectors year after year and there is no reason to indicate things will be any different with the 2010 release. This is a massive wine with a generous mouthful of densely packed jammy black fruits, blackberries, creme de cassis, exotic spices, pepper, dark chocolate, espresso, graphite, hints of lavender and well-integrated toasted oak. This is all backed by a rich full body with a plush texture and polished tannins. The spice-tinged finish is long and mouth-coating. This monster of a wine really fleshes out nicely with a few hours of air and the 15.5% alcohol becomes hardly noticeable. It will be even better in a few years if you can resist."

Michael and David Winery Petite Petit 2010

Type: Petite Sirah
Winery: Michael and David Winery
Region: California > Lodi

Red Wine

 

" 85% Petite Sirah; 15% Petit Verdot. The spitting image of its older mate in every way, the latest "Petite Petit" is again a very ripe and accessible wine that stands out from the varietal crowd by dint of its lushness and sweet fruit. There is nothing about it that dissuades early drinking, and, if it is short on specific Petite Sirah spice, it is also short on the assertive tannins that are the grape's usual undoing. " ~ Winery notes

Produce 101: Fresh Herbs

Fresh herbs add brightness and flavor to almost any dish. Here's a cheat sheet on 10 basic herbs and how to use them to your best advantage.
Bought too much of one fresh herb? Try freezing the leftovers—first spread out on a cookie sheet so the leaves won't stick together, then transfer to an air-tight container. Grab a few sprigs from the freezer when you're ready to use again. Frozen herbs will retain their flavor for several months.

Basil
A key ingredient in Mediterranean food, basil is a summer herb that can be grown year-round in a sunny window. It has a wonderfully pungent flavor and perfumy aroma. Wrapped in a slightly damp paper towel, fresh basil can be stored in the refrigerator for four days. Or preserve a bunch of fresh basil by placing it stems down in a glass of water with the leaves covered by a plastic bag (try this with any leafy herb). Use it in Summer Tomato Soup, classic Pesto or Grilled Fish with Lemon, Mint and Basil.

Cilantro
Cilantro is a "controversial" herb—some love its distinctive flavor, others describe it as "soapy." Cilantro is called coriander in Europe, as it is the same plant that produces coriander seeds. The leaves are widely used in Asian, Caribbean and Latin American cuisines. It can be found year-round in the produce section of supermarkets, sold in bunches. Look for those with even-colored leaves and no sign of wilting, and store it in a plastic bag for up to one week in the refrigerator. Try it in Seared Prawns with Mint-Cilantro Chutney, Cilantro-Tequila Grilled Chicken or Mahi Mahi with Cilantro Pesto.

Chives
A member of the green onion (scallion) family, this herb has slender hollow stems that should be bright green. They have a mild onion flavor and can be used in a variety of dishes, but make sure to add them at the end for optimal flavor. Store chives in a plastic bag in the refrigerator for up to a week. Chive blossoms are lavender flowers that can be used as a pretty, edible addition to salads. Chopped finely, they are always a great addition to Mashed Potatoes, adding a burst of color and flavor. Or spruce up seafood with a Meyer Lemon-Chive Vinaigrette.

MintPeppermint and spearmint are the two most widely available species of this bright-flavored, sweet-smelling herb. Peppermint leaves have purple-tinged stems and a peppery flavor; spearmint is milder and more frequently used in cooking. Mint is plentiful during the summer but available in grocery stores year-round. Don't limit your use of mint to drinks and dessert garnishes; it is delicious in a variety of sweet and savory dishes. Lamb with mint is a classic pairing—try Grilled Marinated Lamb with Mache and Mint—and mint also tastes great in Pesto.

Oregano
Most commonly known as the pizza herb, oregano has a pungent flavor and aroma that goes very well with tomato-based dishes. It's in the same family as marjoram, which has a milder and sweeter flavor. Oregano is most often used dried, but fresh Mediterranean oregano can be found in Italian markets and some grocery stores. Try it in Greek Caponata or a Prosciutto-Mozzarella Panini.

Rosemary
Part of the mint family, rosemary is native to the Mediterranean but is now grown throughout the United States and Europe. Its needle-shaped leaves have flavors of lemon and pine. Fresh rosemary is available in grocery stores year-round. Store it in a plastic bag or upright in a glass of water in the refrigerator. Rosemary adds great flavor to roasted meats and a wide variety of other dishes—try Popcorn with Rosemary-Infused Oil and Rosemary Peach Lemonade.

Parsley
There are two common types of parsley: curly and flat-leaf (Italian). Curly-leaf is often used as a garnish, while flat-leaf has more flavor. Parsley is sold in bunches and should be wrapped in slightly damp paper towels and stored in the refrigerator for up to a week. The flavor and aroma of dried parsley bears little resemblance to the fresh. Fresh parsley has a mild peppery flavor and can be used to brighten up a wide variety of dishes, like Boiled Parslied Potatoes and Lentil, Bean and Parsley Salad.

Sage
Sage is often thought of as a "wintry" herb because of its warming, musty flavor. Though dried sage (rubbed and powdered) is common in most spice racks, bunches of fresh sage are usually available year-round in grocery stores. Look for gray-green leaves with a fragrant aroma and refrigerate, wrapped in a slightly damp paper towel, up to four days. The herb is often used in stuffings and sausages. It also pairs very well with winter squash—try Butternut Squash Ravioli with Sage Brown Butter.

TarragonWidely used in French cooking, tarragon is an aromatic herb with a distinct anise flavor. It should be used sparingly, as it can easily dominate other flavors in a dish. Fresh tarragon is available year-round. It's an integral ingredient in classic sauces like Béarnaise and works well with chicken, fish and vegetables. It's even wonderful in cocktails, like this Siberian Sling.

ThymeThyme is another staple herb of French cuisine. Thyme sprigs are part of the classic bouquet garni, used to flavor soups, stews and roasts. Its tiny gray-green leaves have a minty, slightly lemony aroma. Fresh thyme is sold year-round in grocery stores. Use it in Strip Steak with Brandied Mushrooms and Fresh Thyme, Soft Polenta with Lemon, Thyme and Carrots, and even an Apple and Thyme Martini.

Lefse (Norwegian Potato Crepe)

TOTAL TIME:2 hr

Prep: 30 min

Inactive Prep: 10 min

Cook:1 hr 20 min

YIELD:28 lefse

LEVEL:Intermediate

Ingredients

1 3/4 pounds russet potatoes

1/2 cup heavy cream

4 tablespoons unsalted butter

2 teaspoons sugar

1 1/2 teaspoons kosher salt

1 3/4 cups all-purpose flour, plus more for rolling

Serving suggestion: sugar and butter

Directions

Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches. Bring to a boil and simmer gently until a fork goes through the potatoes with little resistance, about 40 minutes.

Cut the potatoes into smaller chunks and press through a ricer. If you don't have a ricer, peel the potatoes and mash with a fork or masher. Measure out 4 loosely-packed cups of riced potatoes and put in a large bowl. Heat the heavy cream, butter, sugar and salt in a small pot until the butter melts. Add the butter/cream mixture to the potatoes and mix gently. Put the mashed potatoes in the refrigerator to cool down, about 30 minutes. Once cooled completely, add the flour and work it gently into the potatoes. Do not over work the dough. Allow to rest at room temperature for 10 minutes.

Take 2 tablespoons of dough and form it into a ball. Sprinkle flour on a sheet of parchment or wax paper. Using a rolling pin, roll out the dough into a very thin circle, about 1/16-inch thick and 7 inches wide. Flour the dough as necessary to avoid sticking.

Heat a large nonstick skillet over medium heat. Turn the parchment or wax paper upside down and gently peel off the thin circle of dough onto your hand. Place the dough directly in the heated skillet. Cook on one side until some brown speckles start to form, about 1 minute, and then flip the dough and cook for an additional 30 seconds. Transfer the cooked lefse to a plate and keep covered with a clean kitchen towel. Repeat with the remaining dough.

To serve, spread butter and sprinkle sugar on a warm lefse and roll it up. If the lefse is cold, you can warm it up quickly in a heated skillet.

Turkish Pizza a la Rendezvous

TOTAL TIME: 40 min

Prep: 30 min

Inactive Prep:--

Cook: 10 min

YIELD:8 servings

LEVEL:Intermediate

Ingredients

PIZZA BASE:

• 1 teaspoon cracked fennel seeds
• 1 teaspoon cracked black pepper
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1/4 cup extra-virgin olive oil
• 1 teaspoon sugar
• 1 1/2 cups warm water
• 1 ounce fresh baker's yeast or 1/2 ounce dried yeast
• 4 cups all-purpose flour
• 1 tablespoon salt

PIZZA TOPPINGS:

• Extra-virgin olive oil, for drizzling
• Large roasted eggplant pureed with a garlic clove, chopped mint, pinch each of cumin and coriander, and 1/2 cup extra-virgin olive oil
• 4 tomatoes, coarsely cut (1/2 tomato for each pizza)
• 4 cups crumbled goat's milk feta cheese (1/2 cup for each pizza)
• 2 cups chopped black olives (1/4 cup for each pizza)
• 8 tablespoons chopped capers (1 tablespoon for each pizza)
• Maras pepper, for sprinkling
• Chopped fresh parsley, for garnish
• Chopped fresh wild marjoram, for garnish
• Cook's Note: Maras pepper is a Turkish dried and crushed red pepper

Directions

In a small saute pan, gently warm the fennel seeds, pepper, rosemary and thyme in the olive oil. The temperature should not go above 110 degrees F. Remove from the heat and set aside to cool for a few minutes.In the meantime, in a large mixing bowl, dissolve the sugar in the warm water and add the yeast. When the mixture starts to foam on top, after about 3 minutes, add the flour, salt and the infused olive oil. Knead until the dough is smooth and shiny, about 5 minutes.Divide each 14 ounce ball into 4 equal portions. Do not knead these balls, but roll them out into 8 flat rounds approximately 9 inches in diameter.Preheat the oven to 500 degrees F.Drizzle each pizza with extra-virgin olive oil before topping. Cook for 4 to 5 minutes.Sprinkle the cooked pizzas with chopped parsley and wild marjoram and another light drizzle of extra-virgin olive oil.

Quinoa Hash Browns and Turkish Eggs

TOTAL TIME:1 hr 45 min

Prep: 15 min

Inactive Prep:1 hr

Cook: 30 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 2 cups full-fat Greek yogurt
• 2 1/4 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh chives
• Pinch salt
• Pinch freshly ground black pepper
• 1/4 cup butter
• 1/2 teaspoon Aleppo chile flakes
• White vinegar
• 8 organic eggs
• Thick-cut sourdough bread, grilled
• Quinoa Hash Browns, recipe follows

QUINOA HASH:

• 6 Idaho potatoes
• 2/3 cup quinoa, lightly ground
• 1 tablespoon cumin, lightly ground
• 1 teaspoon salt
• Blended oil (part canola oil and part olive oil)

Directions

Stir together the yogurt, olive oil and chives in a medium bowl, and then season with the salt and pepper.

Melt the butter in a small pot over medium heat, stirring constantly until it turns a light golden brown color. Stir in the chile flakes and set the pot aside.

Place a deep pot of water over high heat to poach the eggs. Stir in 2 tablespoons of white vinegar for every 8 cups of water in the pot (this will help to cook the eggs and give them a better shape).

Bring the water to a boil, and then run a metal spoon around the edge of the pot to create a whirlpool. Quickly crack and carefully drop the eggs one by one into the middle of the pot. Reduce the heat to a simmer and cook the eggs until they are firm but give a bit (this will give a runny yolk), about 3 minutes. Remove the eggs with a slotted spoon, allowing the excess water to drain from each egg.

Put an equal amount of the yogurt mixture into the bottom of 4 bowls, making a slight indention in the middle for the eggs to sit. Put 2 poached eggs on top of the yogurt in each bowl and pour the chili butter on top. Serve with grilled sourdough bread and Quinoa Hash on the side.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Preheat the oven to 325 degrees F.

Shred the potatoes in a food processor with the grater attachment, and then squeeze with your hands to drain off the excess liquid. Mix together the potatoes, quinoa, cumin and salt in a large mixing bowl.

Spread oil over a baking sheet and lay a sheet of parchment paper on top. Oil the parchment paper, and then press the quinoa mixture into the baking sheet. Cover with a layer of oil, another sheet of parchment paper and another baking sheet. Bake for 20 minutes, rotating the baking sheet halfway through. Refrigerate until cold, and then cut into desired shapes.

Before serving, cook the hash browns in a pan with a generous amount of oil until golden brown and crispy. Transfer to paper towels to drain the excess oil and serve hot.

Russian Cherry Teacakes

TOTAL TIME:1 hr 40 min

Prep: 20 min

Inactive Prep:1 hr

Cook: 20 min

YIELD:4 dozen

LEVEL:Easy

Ingredients

• 1 cup unsalted butter
• 1/2 cup confectioners' sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped pecans
• 1/2 cup candied glace cherries, chopped

Directions

Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Fold in the nuts and cherries and chill the dough for 1 hour.

Preheat the oven to 400 degrees F.

Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes.

While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes.

Wild Mushroom and Venison Stroganoff

TOTAL TIME: 40 min

Prep: 20 min

Inactive Prep:--

Cook: 20 min

YIELD:2 servings

LEVEL:Intermediate

Ingredients

• 7 ounces white rice
• Extra-virgin olive oil
• 1 medium red onion, peeled and finely chopped
• 1 clove garlic, peeled and finely sliced
• 11 ounces venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces
• Sea salt and freshly ground black pepper
• 1 tablespoon paprika

• 9 ounces mixed exciting, robust mushrooms, wiped clean, torn into bite-sized pieces
• Small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped
• Knob of butter
• Good splash brandy
• 1 lemon, zested
• 2/3 cup creme fraiche or sour cream
• Few little gherkins, sliced

Directions

Cook the rice according to the package instructions until it's just undercooked and drain in a colander. Put the rice back in the pan, cover with aluminum foil and set aside to steam - this will give you incredibly light and fluffy rice.

Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside.

Season the meat well with salt, pepper and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 before adding the parsley stalks (you can do this in 2 pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy.

You don't have to light the hot brandy, but flaming does give an interesting flavor so I always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the creme fraiche and season, to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small.

Serve your fluffy rice on 1 big plate and your stroganoff on another. Simply spoon the remaining creme fraiche over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. Eat at once!

Ching's Classic Beef Noodle Soup

TOTAL TIME:1 hr 55 min

Prep: 10 min

Inactive Prep:--

Cook:1 hr 45 min

YIELD:2 servings

LEVEL:Easy

Ingredients

• 2 tablespoons peanut or vegetable oil
• 1 large shallot, finely chopped
• 1/2 yellow onion, chopped
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, finely chopped
• 1 red chile, stemmed, seeded and chopped
• 1 red Thai bird chile, stemmed, seeded and chopped
• 7 ounces beef chuck roast or boneless shin, chopped into 1/2-inch pieces
• 1 quart vegetable or beef stock

• 4 ounces dried flat udon noodles
• 1 small carrot, chopped
• 2 teaspoons light brown sugar
• 1 teaspoon chili bean sauce, plus more as needed
• 1 teaspoon dark soy sauce
• 1 teaspoon cornstarch mixed with 2 teaspoons water
• 1 small Romaine lettuce heart, sliced into 1/2-inch ribbons
• 2 scallions, chopped
• Small handful fresh cilantro leaves, chopped

Directions

Heat the oil in a large saucepan over medium heat. Add the shallots and onions and cook until softened, 3 to 4 minutes, and then stir in the ginger, garlic and chiles and cook, stirring, for about 1 minute. Add the beef and stir-fry until it begins to brown, and then pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook until the meat is very tender, 1 hour 15 minutes to 1 hour 30 minutes.

Meanwhile, bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse under cold water. Set aside

Add the carrots to the simmering soup, cover, and cook until crisp-tender, 6 to 8 minutes. Whisk together the sugar, bean sauce and soy sauce in a small bowl until the sugar is dissolved and stir it into the soup. While stirring, pour the cornstarch slurry into the soup and cook until thickened, about 1 minute.

Just before serving, divide the noodles between 2 bowls. Stir the Romaine into the broth and ladle the hot soup over each bowl. Garnish with chopped scallions and cilantro and serve immediately.

Char Grilled Hmong Black Pig Skewers with Sesame Salt: Thit Lon Nuong Muoi Vung

TOTAL TIME:12 hr 21 min

Prep: 15 min

Inactive Prep:12 hr

Cook: 6 min

YIELD:4 servings

LEVEL:Easy

Ingredients

2 tablespoons sesame seeds

Salt

2 spring onions, bashed

4 tablespoons minced lemongrass

1 tablespoon sugar

1/2 teaspoon freshly ground black pepper

3 tablespoons vegetable oil

3 tablespoons fish sauce

1 tablespoon honey

1 teaspoon oyster sauce

10 1/2 ounces/300 g pork neck, finely sliced

Special equipment: 12 bamboo skewers, soaked in water for 30 minutes

Directions

Mix the sesame seeds with salt.

Place the spring onions, lemongrass, sugar, black pepper, vegetable oil, fish sauce, honey, and oyster sauce in a mixing bowl and stir to combine. Add the pork, toss to coat, then cover and marinate in the refrigerator overnight.

Preheat a grill. Thread the pork onto bamboo skewers and char grill each side for 3 minutes.

Dip into sesame salt.

Sumptuous Hot and Sour Vegetable Soup

TOTAL TIME:--

Prep:--

Inactive Prep:--

Cook:--

YIELD:6 to 8 servings

LEVEL:Easy

Ingredients

• 1 small head Napa cabbage (about 1 1/2 pounds)
• 2 large leeks (about 1 pound), white and light green parts only, sliced lengthwise, rinsed, and drained
• 1 1/2 tablespoons olive or canola oil
• 2 1/2 tablespoons peeled and minced fresh ginger
• 6 to 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced
• 1/4 cup rice wine or sake
• 14 ounces very firm tofu, halved crosswise and each half cut crosswise into 1/4-inch slices
• 8 cups or 2 cartons (32 ounces each) chicken or vegetable broth, preferably low-sodium
• 2 1/2 tablespoons cornstarch mixed with 1/4 cup water
• 4 1/2 tablespoons Chinese black vinegar or Worcestershire sauce, or more to taste
• 3 tablespoons soy sauce, or to taste
• 1 teaspoon toasted sesame oil
• 1 teaspoon salt, or to taste
• 3/4 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten

Directions

Cut away the stem of the cabbage and discard. Cut the cabbage lengthwise in half, then cut each half lengthwise in half again. Cut each quarter into 1 1/2-inch sections, separating the leafy sections from the stem pieces, and place in a bowl. Cut each leek half into thin slices, about 1/4 inch thick. Prepare all the remaining ingredients and place near the stove.Heat the oil in a large, heavy pot over medium-high heat until hot, about 25 seconds. Add the leeks and ginger and stir-fry until fragrant, about 15 seconds. Add the tougher sections of the cabbage and the mushrooms and toss lightly for 1 to 2 minutes, until slightly softened.Add the rice wine, partially cover, and reduce the heat slightly. Cook for about 5 minutes, until tender and dry. Add the leafier sections of the cabbage, the tofu slices, and the broth and bring to a boil. Lower the heat slightly and simmer for 15 minutes.Slowly add the cornstarch and water mixture, stirring constantly to prevent lumps. Cook over medium-high heat until the broth has thickened, 3 to 4 minutes. The soup should have the consistency of heavy cream. Stir in the black vinegar, soy sauce, sesame oil, salt, and black pepper; taste for seasoning, adding more soy sauce if necessary. Turn off the heat and slowly add the egg, pouring it in a thin stream around the circumference of the pot. Stir the soup several times.Ladle the hot soup into bowls, and serve immediately.

VARIATIONS:
Add 1 cup shredded carrots for extra color and 1 teaspoon crushed red pepper flakes for additional spiciness.Substitute 6 to 8 dried black mushrooms or 1 1/4 ounces dried porcini mushrooms for the fresh shiitakes. Rinse and soften in hot water to cover, reserving the broth. (You can extend the broth with additional water and use in place of vegetable broth or add to chicken broth for extra flavor.) Trim the mushroom stems or tough ends, discard, and use the caps as above.

Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw

TOTAL TIME: 55 min

Prep: 20 min

Inactive Prep: 25 min

Cook: 10 min

YIELD:4 servings

LEVEL:Easy

Ingredients

SPICY LEMONGRASS MAYO:

• 1 cup mayonnaise
• 1 to 2 tablespoons chili sauce, such as Sriracha
• 1 tablespoon bruised and finely minced lemongrass
• Zest and juice of 1 lime
• Kosher salt and freshly ground pepper

 

ASIAN CHICKEN BURGER:

• 1 1/2 pounds ground chicken, half dark and half white meat
• 2 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 4 cloves garlic, minced
• 4 scallions, green and white parts minced
• Kosher salt and freshly ground pepper
• 4 sesame-seed hamburger buns, halved and buttered
• Pickled Asian Slaw, for serving, recipe follows

PICKLED ASIAN SLAW:

• 1/4 cup rice wine vinegar
• 2 tablespoons toasted sesame oil
• 2 cloves garlic, minced
• Kosher salt and cracked black pepper
• 2 tablespoons thinly sliced pickled ginger
• 1/4 small head napa cabbage, finely shredded (about 3 cups)
• 1/4 red bell pepper, thinly sliced

Directions

For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.

For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.

Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.

For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.

Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. Yield: 2 cups.

Sesame Eggplant with Tofu

TOTAL TIME: 30 min

Prep: 15 min

Inactive Prep:--

Cook: 15 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 1/2 cup peanut oil
• 2 pounds Japanese or Italian eggplant, cut into 1/2-inch thick slices
• 1/2 pound firm tofu, cut into 1-inch cubes
• 1 1/2 teaspoons salt
• 4 green onions, bottoms minced and tops sliced, reserved separately

• 2 tablespoons minced garlic (about 6 cloves)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper
• 1 tablespoon sesame seeds
• 1 tablespoon dark Asian sesame oil

Directions

Heat 1/4 cup of the oil in a large nonstick saute pan. When it is hot, add 1/2 of the eggplant and 3/4 teaspoon of the salt. Cook until the eggplant is nicely browned and softened, stirring as necessary to promote even browning, about 5 minutes. Add half of the green onion bottoms, 1 tablespoon garlic, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper, 1/2 tablespoon sesame seeds, and 1/2 tablespoon of the sesame oil. Toss to combine. Transfer to a plate and set aside.

Repeat with the remaining ingredients plus the tofu.Combine both batches in the same pan, add the green onion tops, and heat briefly until warmed through, 1 minute. Serve immediately.

Slow Cooker Asian BBQ Ribs

TOTAL TIME:5 hr 45 min

Prep: 15 min

Inactive Prep:--

Cook:5 hr 30 min

YIELD:6 servings

LEVEL:Easy

Ingredients

• 1/4 cup sesame oil
• 2 tablespoons chopped fresh ginger
• 4 cloves garlic, chopped
• 1 bunch green onions, white and green parts, chopped
• 1 cup brown sugar
• 1/2 cup chili sauce
• 1/2 cup low-sodium soy sauce
• 1/3 cup rice wine vinegar
• 1/4 cup honey
• 2 large racks pork baby back ribs (4 to 5 pounds)
• Salt and pepper
• 1 tablespoon cornstarch

Directions

Heat the sesame oil in a large saucepan over medium-high heat. Saute the ginger, garlic and green onions until fragrant, about 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk until fully incorporated. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool.

Sprinkle the ribs liberally with salt and pepper and place in an upright position in the slow cooker. The meaty side should be facing outwards. Spoon the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Strain the sauce from the slow cooker into a saucepan and remove any accumulated grease from the top. Combine 1 tablespoon water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs.

Cook's Note: For a crisper texture, slather the ribs in the reduced sauce and char (meaty-side down) on a hot grill or under the broiler, 1 to 2 minutes per side, before serving with the remaining sauce.

Crisp Five-Spice Calamari with Spicy Citrus Noodles

TOTAL TIME: 25 min

Prep: 15 min

Inactive Prep: 5 min

Cook: 5 min

YIELD:4 servings

LEVEL:Easy

Ingredients

NOODLES AND DRESSING:

• 8 ounces bean thread noodles ( vermicelli)
• 2 tablespoons peanut or toasted sesame oil
• 1 to 2 tablespoons Sriracha chili sauce
• 1 tablespoon finely grated peeled fresh ginger
• 1 tablespoon honey
• 1 tablespoon light brown sugar
• Juice of 1 large pink grapefruit
• 1 serrano chile, sliced into thin rings
• Juice of 1/2 lemon

 

CALAMARI:

• 1 teaspoon Chinese five-spice powder
• 1 teaspoon sea salt
• 1 teaspoon ground white pepper
• 2 heaping tablespoons potato starch
• 3 large yolks, beaten
• 3 cups vegetable oil
• 1 pound fresh squid tubes, cleaned and sliced into rings
• Small handful fresh Thai basil stems
• Small handful fresh cilantro stems
• Small handful fresh mint stems
• Lime wedges, for serving

Directions

For the noodles and dressing: Bring a large pot of water to a boil. Put the noodles in a large bowl and pour boiling water over them to cover. Let stand for 4 minutes, and then drain in a colander, rinse with cold water, shake well, and transfer to a bowl. Drizzle the oil on top, toss well to coat, and set aside.

Stir together the chili sauce, ginger, honey, sugar, grapefruit juice and lemon juice until well combined. Stir in the chiles and set aside.

For the calamari: Stir together the five-spice powder, salt and white pepper in a small bowl and set aside. Whisk together the potato starch and yolks in a medium bowl. If the batter is too thick to pour from a spoon, add water a few teaspoons at a time until thinned.

Pour the oil into a wok and warm to 350 degrees F over high heat (a cube of bread will turn golden and float to the surface within 10 to 15 seconds when ready). Dip the calamari rings into the batter using a slotted spoon and stir until well coated. Shake off the excess batter and carefully lower into the hot oil. Fry, stirring frequently with a strainer, until golden brown, about 2 minutes. Transfer the calamari to a paper-towel-lined plate to drain and sprinkle the spice mix over while hot.

To serve, divide the noodles among 4 shallow bowls. Drizzle two-thirds of the dressing evenly over the noodles, top each with calamari, and then drizzle the remaining dressing on top. Mix together the Thai basil, cilantro and mint stems, divide into 4 bundles and garnish each bowl with 1 herb bundle and lime wedges, for squeezing at the table.

Seared Ginger-Balsamic Salmon with Hot and Sour Slaw

                                                           

TOTAL TIME:45 min

Prep:15 min

Inactive Prep:--

Cook:30 min

YIELD:4 servings

LEVEL:Easy

Ingredients

4 pieces (6 ounces each) center-cut salmon fillets with skin, patted dry

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 teaspoons olive or canola oil

1 teaspoon toasted sesame oil

2 tablespoons chopped fresh ginger

1 teaspoon crushed red pepper flakes

1 medium red pepper, cored, seeded, and cut into dice

1 bag (9 ounces) shredded broccoli slaw (3 1/2 cups)

2 tablespoons rice wine or sake

1 cup water

1/4 cup balsamic vinegar

2 tablespoons fresh lemon juice

2 tablespoons minced fresh ginger

1 1/2 tablespoons firmly packed light brown sugar

HOT AND SOUR DRESSING (COMBINE IN A SMALL BOWL):

• 1/4 cup soy sauce
• 3 tablespoons sugar
• 2 tablespoons Chinese black vinegar or Worcestershire sauce
• 1/4 teaspoon salt

Directions

Season the salmon fillets with the salt and pepper.In a wok or heavy skillet, heat 2 teaspoons of the olive or canola oil and the sesame oil over high heat until hot, but not smoking. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the broccoli slaw, toss lightly, and pour in the rice wine. Stir and cover. Cook over medium-high heat for a minute or two. Uncover and add the Hot and Sour Dressing. Toss lightly for a minute and remove to a serving bowl.Heat the remaining 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until very hot, about 10 seconds. Arrange the salmon fillets in the pan, skin side up. Partially cover and sear until well browned, 5 to 6 minutes. Turn the fish over and continue cooking for 5 to 6 minutes, until the fish flakes in the middle when prodded with a knife.Using a slotted spoon or a spatula, portion the slaw on 4 individual serving plates (or keep in the serving bowl). Place the cooked salmon fillets on top.Drain off any oil and reheat the pan with the water, balsamic vinegar, lemon juice, ginger, and brown sugar, stirring to combine. Simmer over medium-heat high heat for 1 1/2 to 2 minutes, until thickened and reduced to 1/3 cup. Carefully pour the glaze over the salmon. Serve with rice or another whole grain.

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.