Coriander-Chocolate Halva Liquor

January 13th, 2012 § 0 comments § permalink

Makes 1 liter

The toffe, praline, vanilla and dried fruit tones in the initial rush of tasting bourbon elixir and charred oak barrels give the Bourbon and spicy firmness that blends in well with this Middle Eastern inspired elixir!

Ingredients

1 tablespoon, coriander seeds, cracked fine
1 teaspoon black pepper, cracked fine
1½ cups bourbon, Makers Mark 46 preferred
½ cup dark chocolate, semi sweet, chopped fine
½ cup honey
2 cups sweetened condensed milk
1 cup heavy cream
½ cup whole milk
½ cup tahini
½ vanilla bean, seeds scraping
½ teaspoon almond extract

Directions

Place the coriander and the black pepper in a small mason jar of bourbon (about ½ cup) and let infuse for about 4 days in a dark cool place. In a double broiler place the chocolate, honey, coriander & black pepper bourbon infusion and slowly melt the chocolate, storing until smooth. Set aside to cool. In a blender place the remainder of the bourbon, condensed milk, heavy cream, milk, tahini, vanilla bean and the almond extract and blend until smooth. (The blending part may need to be done in two batches) Bottle and refrigerate!

Mexican Spiced Walnut and Tomato Salsa with Collard Green Wrap

July 5th, 2011 § 0 comments § permalink

Serves 3-4

Walnut meat

Ingredients

1½ cups raw walnuts (soaked and dehydrated)
1½ teaspoons ground cumin
¾ teaspoon ground coriander
2 tablespoon nama shoyu
¼ of dried chipotle, soaked
1 teaspoon garlic powder
½ jalapeño, seeded and finely diced
1 green onion, sliced in very thin slices
½ cup sun dried tomatoes in oil, finely chopped
2-4 small collard green leaves
1 cup shredded romaine lettuce
Tomato salsa

Directions

Take the walnuts, grind them in the food processor.
Put the ground walnuts in a bowl, add cumin and coriander and mix well.
Add nama shoyu and mix well.
Spread approximately 13 cup of the walnut mixture along the center stem of each collard green leaf, add a layer of shredded lettuce and some salsa and roll.

Fresh Tomato Salsa

Ingredients

2 cups cherry tomatoes, cut in half or quartered depending on size
¾ cup cilantro, chopped fine
½ cup yellow onions, diced small
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
½-1 jalapeño, seeded and finely chopped
½ teaspoon salt
1 teaspoon cumin
½ teaspoon coriander

Directions

Combine all of the ingredients in a medium bowl and mix well.

© Kristin Slaby All rights reserved

Coconut Curry Sauce with Coconut Jicama Rice

July 4th, 2011 § 0 comments § permalink

Ingredients

For the Coconut-Curry Sauce

2 cups of coconut meat
1½ cups filtered water
1 tablespoon coconut butter
1 thumb size knob of ginger, peeled and minced with micro plan
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
2 small chili peppers or other small red chilies, with seeds
1 tablespoons kaffir lime powder (take kaffir leaves, dehydrate over night, grind into a fine powder)
1 tablespoon of curry powder or paste
1 teaspoon sea salt
Black pepper

For Jicama Rice

4 cups jicama, peeled and chopped
2 cups coconut meat
½ cup pistaciho
¾ cups almonds (ideally they should be soaked, and dehydrated)
¼ cup extra virgin olive oil or a little more
2 teaspoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground cardamom
½ cup ground turmeric
Large knob of ginger, peeled and mince with a micro plan
1 handful cilantro leaves, minced
3 jalapeños, seeded and minced
½ small yellow onion, peeled and minced
1 handful golden raisins
Sea salt
Black pepper

Directions

Place the jicama in a food processor and pulse until the pieces resemble grains of rice.
Place the jicama in a fine sieve and squeeze out the excess water.
Transfer to a large mixing bowl.
Take the coconut meat place in the food processor and pulse until it resembles grains of rice.
Transfer to the mixing bowl with the jicama.
Take the pistachios and almonds, put in the food processor and pulse until ground into crumbs.
Add to the jicama and coconut bowl and mix together.
In a high speed blender, combine the olive oil, coriander, cumin, cardamom, turmeric, and ginger. Blend until thoroughly combined.
Pour the oil/spices over the jicama/coconut and the nuts.
Add all the remaining ingredients. With a large spoon mix well seasoning to taste with salt and pepper.

Serve in a small bowl with the coconut curry sauce on top.

© Kristin Slaby All rights reserved

Ger-Nis Mild Curry Seasoning

May 27th, 2011 § 0 comments § permalink

Makes 1 cup

A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!

Ingredients

4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper

Directions

In a mixing bowl mix together all ingredients place in a jar and store for up to six months!

Curried Cauliflower Yogurt Chicken

May 27th, 2011 § 0 comments § permalink

Serves 4-6

The yogurt in this curry creates a mild and cool flavor, very herbaceous and not too spicy!

Ingredients

Olive Oil
1 tablespoon sesame oil
1 tablespoon coconut oil
2-3 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 serrano chili peppers, deseeded and chopped (optional)
1 medium red onion, chopped coarsely
1 red bell pepper, chopped coarsely
1 ½ cups cauliflower florets
3 medium chicken breasts, sliced in strips
2 medium tomatoes, chopped
1 cup snap peas
2 tablespoon of Ger-Nis Mild Curry (recipe follows)
Juice of 4 limes & zest
¾ cup yogurt
¼ cup fresh cilantro, chopped fine
¼ cup fresh mint, chopped fine

Directions

Heat oils in a large skillet on medium high, add garlic, ginger and chili pepper. Sauté approximately 2 minutes, then add red onion and red bell pepper. Sauté until just tender, approximately 2 more minutes. Add chicken and sauté until chicken is cooked through, about 4 minutes, stirring constantly still on medium high heat. Add the cauliflower florets. Reduce heat to simmer and add tomatoes and curry seasoning as well as lime juice and zest, mix well and cook on low heat for about 3-4 minutes stirring constantly until tomatoes fall apart. Add the snap peas and mix in. Reduce heat again to simmer and add yogurt and mint and cilantro and mix until all yogurt is blended in. Take off heat & Serve over rice or with Indian Naan bread.

Ger-Nis Mild Curry Seasoning

Makes 1 cup

A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!

Ingredients

4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper

Directions

In a mixing bowl mix together all ingredients place in a jar and store for up to six months!

Passover Roasted Leg of Lamb

May 5th, 2011 § 0 comments § permalink

Serves 10-12

Ingredients

½ cup fresh rosemary leaves, chopped fine
1 tablespoon cloves, whole
1 tablespoon cardamom seeds
2 tablespoons coriander, whole
1 tablespoon cumin powder
1 tablespoon cracked black pepper
6 pound leg of lamb, trimmed of fat
6 garlic cloves, chopped fine
2 medium yellow onions, divided into 12 wedges or cubes
2 bottles dry red wine
8 cups veal or chicken stock
1 pound or approximately 1½ cups dried prunes
Salt

Directions

Mix the rosemary and the spices together in a small mixing bowl. Rub the mixture all over the leg of lamb, carefully coating each section. Place the leg of lamb in a large bin or bowl and add the garlic and the onions and cover with the red wine. Allow the leg of lamb to marinate for at least one day.

Preheat oven to 350°F. In a large roasting pan, place the leg of lamb and the marinade. Add the veal or chicken stock and the dried prunes. Season the mixture with salt. Cover with aluminum foil and roast for about 4-6 hours or until the lamb is falling of the bone tender.

Recipe by Rafael Hasid

Ramptini

April 26th, 2011 § 0 comments § permalink

Makes one cocktail

INGREDIENTS

2 ounces gin
1 ounce dry vermouth
½ ounce pickled ramp juice
Ice
Pickled ramps (recipe follows)

DIRECTIONS

Shaken: In a shaker combine the gin, vermouth, and ramp juice and ice, shake vigorously. Strain into a martini glass and garnish with pickled ramp.

Stirred: In a large glass filled with ice, combine the gin, vermouth, and ramp juice stir gently. Strain into a martini glass and garnish with pickled ramps.

Pickled Ramps

Makes 1 pound of pickled ramps

INGREDIENTS

1 cup white vinegar
1 cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
1 tablespoon salt
1 teaspoon of each of the following: mustard seeds, coriander, peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 spring of thyme
¼ cup fresh parsley leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only-with a hint of green tops)

DIRECTIONS

In a large mixing bowl whisk together vinegar, wine, salt, mustard, sugar, and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and place in the brine. Place the ramps and the brine in a jar or a plastic container refrigerated for 3-5 days.

Corriander Tomato Gehaktballen

April 26th, 2011 § 0 comments § permalink

Makes about 20 meatballs

Meatballs are one of the most popular dishes in Holland, with traditional and fusion type recipes due to the ever changing population. This version gives a fresh new take on meatballs with the bright additive of cilantro!

INGREDIENTS

½ cup breadcrumbs
1 cup fresh coriander (cilantro), chopped fine
¼ cup fresh parsley, chopped fine
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup yellow onion chopped fine
1 egg, beaten
½ pound ground beef
½ pound ground veal
Olive oil
2 tablespoons butter
1 cup tomato sauce
Black pepper, freshly ground
Fresh cilantro, for garnish

DIRECTIONS

In a large mixing bowl combine breadcrumbs, fresh herbs, and all spices, mix well. Add the yellow onion, the egg and the ground beef and veal and again gently mix with wooden spoon (hands and fingers work even better) until all ingredients are well mixed. Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the butter with the olive oil. Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8-10 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly. Drain on paper towels. Spoon off any excess fat from the pan and the meatballs back to the skillet, add the tomato sauce and stir, scraping the browned bits from the bottom of the pan gently with a wooden spoon. Mix well and place heat to very low, simmer on low uncovered for about 2-4 minutes. Garnish with fresh chopped coriander (cilantro).

Herbed Lamb Kabobs with Garlicy Mint Yogurt

April 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds lamb, cubed
½ pound pork fat, cubed
1 teaspoon ground cumin
1 teaspoon ground corriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons red wine vinegar
3 tablespoons olive oil
Garlicky Mint Yogurt (recipe follows)

DIRECTIONS

Mix the lamb, the fat and the garlic and onion in a large bowl very well, and refrigerate for about 2 hours. Add the spices and herbs before putting through the grinder and mix well. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. After the meat is ground add the red wine vinegar and the oil and mix thoroughly. Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, olive oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shapes patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1½ cups

INGREDIENTS

2 cloves garlic, chopped fine
¼ of a red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

DIRECTIONS

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Herbed Lamb Kabobs with Garlicky Mint Yogurt & Mustard Mint Pesto

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds ground lamb
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
Garlicky Mint Yogurt (recipe follow)
Mustard Mint Pesto (recipe follows)

Directions

Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shaped patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

Directions

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Mustard Mint Pesto

Makes about 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup almonds, toasted
1 cup fresh mint leaves
½ cup fresh cilantro leaves
2 tablespoons Dijon mustard
½ cup extra virgin olive oil
Salt

Directions

In a blender add the garlic and almonds and pulse until chopped fine. Add the mint and cilantro leaves and the Dijon mustard and blend until the ingredients are pureed. With the blender running slowly add the oil until the pesto is smooth. Let stand at room temperature for about 5 minutes before serving.

Rampatini

April 19th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

2 ounces gin
1 ounce dry vermouth
½ ounce pickled ramp juice
Ice
Pickled ramps (recipe follows)

Directions

Shaken: In a shaker combine the gin, vermouth, and ramp juice and ice, shake vigorously. Strain into a martini glass and garnish with pickled ramp

Stirred: In a large glass filled with ice combine the gin, vermouth, and ramp juice and stir gently. Strain into a martini glass and garnish with a pickled ramp.

Pickled Ramps

Makes 1 pound of pickled ramps

Ingredients

1 cup white vinegar
1 cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
1 tablespoon salt
1 teaspoon of each of the following: mustard seeds, coriander, peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 sprig of thyme
¼ cup fresh parsley leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only-with a hint of green tops)

Directions

In large mixing bowl whisk together vinegar, wine, salt, mustard, sugar, and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and then place in the brine. Store in a jar or a plastic container refrigerated for 3-5 days.

Tofu Vegetable Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
3 cloves garlic
1 shallot, chopped large
A 1-inch piece of galangal, peeled and chopped
A 2-inch piece of ginger, peeled and chopped
2 small carrots, cut into large pieces
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
¼ cup dried shitakes
2 tablespoons salt
¼ cup tamari
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds of tofu, cut into bit sized squares, seasoned with tamari and fried
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, shallots, carrots, galangal, ginger, and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the dried shitakes, salt, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the fried tofu on top of the noodles and ladle broth over the noodles and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Smoked Spiced Eggplant

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

1 large eggplant
3 tablespoons canola oil
1-inch piece fresh ginger, peeled and finely chopped
1 large red onion, finely chopped
1 teaspoon salt, or to taste
2 garlic cloves, ground to a paste in a mortar and pestle
1 tablespoon unsweetened shredded coconut (optional)
1 tablespoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon cayenne pepper
2 ripe medium tomatoes, chopped
½ fresh hot green chile, chopped
2 tablespoons fresh cilantro, chopped
Juice of ½ lemon

DIRECTIONS

Roast the eggplant directly on the burner of a gas stove over medium heat, turning often, until the skin is completely blackened and the flesh is soft, about 10 minutes. Or, roast the eggplant on a cookie sheet in a 500°F oven until the skin is blackened, about 20 minutes. Let stand until cool enough to handle, then pull off the skin with your fingers, rinsing your hands under running water as you work. (Don’t worry if you can’t get all the charred skin off.) Cut off and discard the stem. Then put the eggplant in a bowl and mash it to a puree with a potato masher.

Heat the oil in a large frying pan, wok, or kadai over medium-high heat. Add the ginger, and cook, stirring, 30 seconds. Add the onion and salt, and cook, stirring often, until the onion begins to brown around the edges, about 10 minutes. Add the garlic, and cook, stirring, until the raw smell disappears, about 30 seconds. Add the coconut, if using, and cook, stirring, 1 minute. Add the coriander, cumin, garam masala, and cayenne, and cook, stirring, 1 minute. Now add about 1 tablespoon of water, and cook, stirring, until the onion begins to stick, about 1 more minute.

Add the tomatoes, and give the mixture a stir. Add the mashed eggplant, and cook, stirring often, 5 minutes. Stir in the fresh chile and 1 tablespoon of the cilantro. Stir in the lemon juice, and taste for salt. Spoon into a serving bowl, sprinkle with the remaining tablespoon of cilantro, and serve hot.

© Recipe Property of Suvir Saran

Lahori Chicken Curry with Whole Spices & Potatoes

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

A 4-pound chicken, cut into 8 to 10 pieces and skinned
3 medium red boiling potatoes, peeled and quartered
¾ teaspoon turmeric
½ teaspoon cayenne pepper
Salt
1½ medium onions, roughly diced
5 garlic cloves
A 2-inch piece fresh ginger, peeled and cut in half crosswise
3 tablespoons canola oil
A 1-inch piece cinnamon stick
12 green cardamom pods
9 whole cloves
10 black peppercorns
3 whole dried red chiles
1 teaspoon coriander seeds
½ teaspoon cumin seeds
1 fresh hot green chile, cut in half
2 large tomatoes, chopped
2 tablespoons tomato paste
¼ cup plain yogurt, whisked until smooth
1 cup water
½ cup chopped fresh cilantro
Juice of 1 lemon

DIRECTIONS

Combine the chicken, potatoes, ½ teaspoon of the turmeric, ¼ teaspoon of the cayenne, and ¼ teaspoon salt in a bowl and stir to coat the chicken and potato with the spices. Let stand while you make the sauce.

Finely mince the onions, garlic, and ginger in a food processor and set aside.

Combine 2 tablespoons of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander, and cumin in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture, the green chile, and 1 teaspoon salt and cook, stirring, until the vegetables brown around the edges, 10 to 15 minutes.

Remove the cinnamon and green chile, and stir in the remaining ¼ teaspoon turmeric and ¼ teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring, 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. Add the chicken and potatoes and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes, to evaporate some of the moisture.

Add the pureed tomato, mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken. Stir in the cilantro and lemon juice. Taste for salt and serve hot.

© Recipe Property of Suvir Saran

Herbed Garlic Pita Toasts with Minty Cucumber and Yogurt

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

For Pita

4 pita rounds, each cut into 8 triangles
3 tablespoons olive oil
1 teaspoon cumin
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh chives, chopped fine
Salt

For Dip

1 large cucumber, peeled, cut in half, seeded, grated, and strained
2 cups Greek yogurt
2 cloves garlic, grated on microplane
1 teaspoon ground coriander
3 tablespoons fresh mint, chopped
Salt

PREPARATION

Preheat oven to 400°F. On a baking sheet, place pita triangles, drizzle with olive oil, cumin, and herbs. Season with salt, and mix well to coat pita. Place in oven, and back until crispy, 8 to 10 minutes.

Meanwhile, in a medium-sized mixing bowl, add strained cucumber, yogurt, garlic, coriander, and mint. Season with salt, and mix well. Serve with warm pita chips.

Albondigas Tradicional (Traditional Moorish Meatballs)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Food of Spain cookbook by Vikki Harris

Serves 8

INGREDIENTS

For Meatballs:

8 oz ground pork
8 oz ground beef
4 cloves garlic, chopped fine
1 cup breadcrumbs
2 teaspoon coriander seeds (freshly ground)
2 teaspoon freshly ground nutmeg
1 teaspoon cumin seeds (freshly toasted and ground)
Pinch of ground cinnamon
1 egg
¼ cup fresh flat leaf parsley, chopped fine
Salt and pepper
2 tablespoons olive oil

For Spicy Tomato Sauce:

1 medium yellow onion, chopped fine
3 cloves garlic, chopped fine
¼ cup fresh flat leaf parsley, chopped fine
½ cup white wine
1 tablespoon tomato paste
2 cups (15 oz can) crushed tomatoes
½ cup chicken stock
1 teaspoon cayenne pepper

PREPARATION

In a large mixing bowl combine pork, beef, breadcrumbs, garlic, parsley, spices, egg and salt and pepper. Mix thoroughly by hand until the mixture is smooth. Cover and refrigerate for about 30 minutes.
Turn mixture into small 1-inch balls. Heat a large sauté pan with olive oil on medium high heat and cook the meatballs, rolling until all sides are golden brown, drain on paper towel. Add the onions and garlic and sauté until translucent about 5 minutes. Add parsley and white wine and reduce liquid a little. Add tomato paste and mix well, add the crushed tomatoes, stock and cayenne and mix well. Add meatballs back into the pan and cook for another 10 minutes on medium low heat. The sauce should get thick. Serve warm.

Albondigas Tradicional (Traditional Moorish Meatballs)

Falafel

October 11th, 2010 § 0 comments § permalink

Makes 25

INGREDIENTS

½ lb dried chick peas, soaked for 24 hours
2 teaspoons cumin
½ lb dried fava beans, soaked for 24 hours
1 teaspoon baking soda
1 small onion, quartered
1 teaspoon ground coriander
1 bunch parsley, chopped
1 tablespoon salt
½ bunch cilantro, chopped
1 teaspoon black pepper
½ bunch scallions, roughly chopped
Pinch of cayenne pepper
6 garlic cloves

PREPARATION

Heat 3” of canola or vegetable oil to 375˚F in a large pot. In a large bowl, combine all ingredients. Using the meat grinder attachment on a Kitchen Aid Mixer, start grinding ingredients until everything is the same size and texture. Once ground, form into small balls for frying. Once oil is up to temperature, start to fry falafel (be careful not to crowd, as temperature of oil will drop) about 6 balls at a time flipping occasionally until golden brown. Drain on paper towels and serve immediately.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Keftedes

November 11th, 2009 § 0 comments § permalink

A meatball of Middle Eastern style and influence made of bulgur, and a mixture of lamb and beef, spiced according to region but always including fresh mint and coriander leaves.

Makes 2½ cups

 

INGREDIENTS

½ lb ground lamb
½ lb ground beef
½ cup cooked bulgur
6 cloves garlic, minced fine
1/3 cup fresh mint, chopped fine
1/3 cup fresh parsley, chopped fine
1/3 cup fresh cilantro, chopped fine
1/3 cup fresh oregano, chopped fine
1 teaspoon cumin
1 teaspoon cinnamon
1 tablespoon dried oregano
1 cup ouzo
3 eggs, beaten
Salt and pepper
Pinch of red chili flakes
Olive oil

PREPARATION

In a large mixing bowl mix together all ingredients, except the eggs and ouzo, with your hands until well mixed. Sprinkle with salt and pepper. Add the ouzo and mix well again. Add the eggs and gently mix together until all moisture is distributed evenly.

Shape into 1½ inch even balls and refrigerate for at least half an hour and up to an hour.

Heat oil in a large frying pan and place a pinch of chili flakes in the oil. Fry meatballs on medium high heat rolling around to ensure even cooking on all sides. Drain on paper towels.

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