Lavender Buttermilk Fried Chicken

August 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine: thyme, rosemary, savory, marjoram
1 cup salt
2 gallon hot water (no more, possibly less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8 cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully. Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum. Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist. Heat two large deep pots with the oil for frying, the oil should register about 320°F. Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside. In another large bowl whisk together the flour, baking powder and herbs and spices. Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”. When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess. Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan. Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes. The chicken should be a deep copper brown. Place on the baking sheets line with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

St. Louis Style Ribs

August 2nd, 2011 § 0 comments § permalink

Serves 6

This recipe is a slow poached rib recipe with the seasonings that are normally incorporated into a dry rub in the poaching liquid, creating simple and succulent ribs!

Ingredients

4 Spanish onions, chopped
12-15 cloves of garlic, chopped
2 teaspoons cayenne pepper
2 teaspoons paprika
3 teaspoons mustard Seeds
1-2 sprigs of fresh thyme
2 fresh bay leaves
2 teaspoons peppercorns
4 pounds St Louis ribs (specially cut spare ribs)

Directions

In a large soup pan filled with water, place, onions, garlic and seasoning sand bring to just before simmer. Add the spareribs to the pan of water and slow poach for about 3 hours or until meat begins to slide of the bone. Allow ribs to cool in the poaching liquid. The seasonings in the poaching water can be altered according to taste. Grill the ribs slathering the Bourbon BBQ sauce all over them as they grill and after.

*Recipe Property of Polo Dobkins

Garden Flounder Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds Flounder fillets, sliced in thin strips or cut into small cubes
1 medium zucchini, chopped super fine
1 medium carrot, chopped super fine
½ medium red onion, chopped fine
1 cup cherry tomatoes, quartered
1 teaspoon red chili, chopped fine
1 small shallot, chopped fine
2 teaspoons salt
1 teaspoon paprika
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
½ cup micro herbs or sprouts
Juice of 2 lemons
1 teaspoon lemon zest
¼ cup champagne vinegar
¼ cup olive oil
Black pepper

Directions

Place the fish and the vegetables in a large mixing bowl and season with salt. In a separate bowl whisk together the paprika, herbs, lemon juice, zest, vinegar and oil. Mix together with fish and vegetables and season with pepper. Let stand refrigerated for about 45 minutes. Serve cold!

Spanish Seville Squid Cocktail

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds cleaned squid, sliced in rings
2 cloves garlic, chopped
1 tablespoon lemon zest
Olive oil
½ medium Spanish onion, sliced thin
½ cup red bell peppers, slices thin
½ cup orange bell peppers sliced thin
1 cup cherry tomatoes, halved (gold ones especially nice)
1 cup Spanish black olives, pitted and halved
Juice of 2 lemons
1 tablespoon shallot, chopped fine
¼ cup sherry vinegar
¼ cup olive oil
3 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
2 teaspoons salt
1 teaspoon black pepper

Directions

In a large sauté pan heat oil and add garlic and lemon zest. Lightly sauté the squid until just tender, a sort of par cook (approx 3 minutes). Take off heat and place in large bowl. To the squid add the peppers, tomatoes and olives. In another mixing bowl whisk together the lemon juice, shallots, vinegar, oil and herbs, season with salt and pepper and pour over squid mixture. Let stand for about 15 minutes before serving.

Ger-Nis Garden Potato Salad

July 22nd, 2011 § 0 comments § permalink

087

Serves 12

Ingredients

6 cups cooked potatoes, cubed (all colors blue, red, and white)
2 cups radishes, chopped
2 cups celery, chopped
1 cup red onions, chopped
1 cup carrots, chopped
1 cup orange bell pepper, chopped
1 cup red bell pepper, chopped
1 cup fresh dill, chopped
1 cup fresh parsley, chopped
1 cup lovage, chopped
1 cup crème fraiche
Juice of 1 lemon
1 tablespoon fresh horseradish, grated
1 teaspoon mustard seeds
1 teaspoon celery seeds
3 tablespoons champagne vinegar
Salt/pepper
Paprika
4 hard boiled eggs, sliced

Directions

In a large mixing bowl mix all potatoes, radishes, celery, onions, carrots and peppers. In another small mixing bowl mix dill, parsley, lovage, crème fraiche, lemon, horseradish, mustard seeds, celery seeds, vinegar and salt and pepper. Mix bowl of potatoes and vegetables with dressing and sprinkle with paprika for garnish. Garnish with sliced hard boiled eggs and fresh herbs.

Summer Herb Chimichurri, Grilled Potato Salad

July 19th, 2011 § 1 comment § permalink

Serves 4

Ingredients

1 cup fresh parsley, chopped
¼ cup fresh oregano, chopped
¼ cup fresh thyme leaves, chopped
2 tablespoons fresh chives, chopped
3 cloves garlic, chopped
1 medium shallot, chopped
3 tablespoons lemon juice
2 teaspoons lemon zest
½ -3/4 cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon smoked Spanish paprika
2 teaspoons salt
1 teaspoon black pepper
2 cups watercress
1 pound grilled baby potatoes, sliced
1 cup cherry tomatoes red & yellow, halved
Steak slices, optional

Directions

In a blender combine all the herbs, shallots, garlic, lemon juice and zest, olive oil and vinegar and blend until smooth, adding more olive oil if needed. Pour in a bowl and season with the paprika, salt and pepper, stir and let stand for at least 30 minutes unrefrigerated. On a large plate, arrange the watercress, tomatoes and the potatoes. Drizzle the Chimichurri all over and place the streak slices down as well.

Lavender Buttermilk Fried Chicken

July 7th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine; thyme, rosemary, savory, marjoram
1  cup salt
2 gallons hot water (no more, possible less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8  cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully.  Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum.  Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist.  Heat two large deep  pots with the oil for frying, the oil should register about 320°F.  Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside.  In another large bowl whisk together the flour, basking powder and herbs and spices.  Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”.  When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess.  Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan.  Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes.  The chicken should be a deep copper brown.  Place on the baking sheets lines with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

Thai Red Curry Paste / Gaeng Phet

June 23rd, 2011 § 0 comments § permalink

Makes 1 cup curry paste

Ingredients

5-10 small fresh red chilies (10=HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
1 tablespoon turmeric
1 tablespoon paprika
2 tablespoons white peppercorn, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

1/2 cup lime juice

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Eggs in Herbal Purgatory

June 12th, 2011 § 0 comments § permalink

Serves 6

This quick and easy dish has its origins in Naples and originated as a means to use up leftover sauce at breakfast time. The eggs are essentially cooked in the tomato sauce, hence the purgatory! Many cultures all over the world utilize this Italian idea, this recipe has more of the Middle Eastern influences that we see in shakshuka, which is originally and Israeli version of eggs poached in spicy tomato sauce!

Ingredients

Olive oil
2 green or red chilies (as spicy as you want your dish to be, use mild chilies for no heat)
3 cloves garlic, chopped fine
1 yellow onion, chopped fine
¼ cup green onions, sliced thin
1 teaspoon cumin
1 tablespoon smoky paprika
1 teaspoon salt
1 teaspoon black pepper
1 (28 ounce) can whole peeled tomatoes
½ cup feta cheese, crumbled
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
Warm pita or bread for serving

Directions

In a large sauté pan with raised edges at least 3 inches, heat olive oil about 4 tablespoons on a moderate high heat. Add chilies, onions, garlic, and sauté until onions are beginning to caramelize and char or about 5-7 minutes. Add the cumin, paprika, salt, and pepper and stir well. Pour in the canned tomatoes and break apart with your hands as you add them in. Stir well and cook down about 10 minutes or until all mixture is juicy and tomato saucy. Turn burner to a moderately low heat and make sure the tomato sauce is even throughout the pan. Crack the eggs one by one, making sure not to disturb the yoke, and making sure the eggs are all over the pan. Poach the eggs, basting them with tomato sauce from the pan using a spoon. The eggs should be done in about 4 minutes, if you would like the yolks more done, place more tomato mixture atop the yolks (carefully) and cook for about 6 minutes.) Remove from heat and sprinkle with the feta and the herbs! Serve with warm pita or bread.

Pinchos Morunos

March 29th, 2011 § 0 comments § permalink

Serves 10

Ingredients

2 pounds pork butt or shoulder, fat trimmed
2 teaspoon sweet Spanish paprika
4 cloves garlic, chopped fine
2 teaspoons oregano (dried)
Salt to taste
Spanish extra-virgin olive oil

Directions

Cut pork into 1 ½-inch cubes. Put pork into a glass or ceramic bowl. Sprinkle paprika, garlic, oregano and salt over pork and stir to coat pork thoroughly. Cover tightly and place in refrigerator for 24 hours. Place pork cubes on skewers (that have been pre-soaked) and set aside.

Preheat broiler, and cook 3-4 minutes on each side or until cooked through. Serve warm.

Patatas Bravas

March 29th, 2011 § 0 comments § permalink

Serves 10

Ingredients

For the potatoes

4 large Russet potatoes
Salt, to taste

For the salsa brava

â…“ cup tomate frito, recipe follows
½ tablespoon white vinegar
½ teaspoon paprika
¼ teaspoon ground cumin
Cayenne pepper or Tabasco sauce to taste
2 cups olive oil or canola oil

Directions

Parboil the potatoes with their skins still intact on the stove. The potatoes are finished boiling when you put a knife in them, and they are still slightly firm. Set the potatoes aside, so they can cool.

In a small bowl, mix together the ingredients for the salsa brava, adding white vinegar and cayenne pepper until the sauce tastes tangy and spicy. Set the sauce aside.

Drain, peel and cut the potatoes into 3 cm (1 inch) cubes. In a deep sauté pan over medium heat add oil. Deep-fry potatoes in batches. Remove the potatoes from the oil and pat them dry with a paper towel to remove excess oil.

Put the potatoes on a serving plate, sprinkle them with salt and drizzle them with the bravas sauce. Some prefer to serve the sauce on the side, but traditionally the sauce is drizzled over top.

Tomate Frito

Makes approximately 2 cups

Ingredients

1 ½ tablespoons olive oil
½ medium yellow onion, chopped small 1 clove garlic
1 pound very ripe tomatoes (plum or other variety), chopped
Salt
½ teaspoon sugar
½ tablespoon sherry vinegar

Directions

In a saucepan over medium heat add olive oil. Cook onions until soft and translucent, about 7 minutes. Add garlic and cook 1 minute more. Add tomatoes and increase heat to medium high and let cook for 10 to 15 minutes or until tomatoes start to break down and release their juices. Season with salt and sugar and cook 5 minutes more. Finish with sherry vinegar.

Grape Raita

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

3 cups plain yogurt
1½ cups seedless grapes, halved
2 teaspoons ground toasted cumin
2 teaspoons sugar
½ teaspoon cayenne pepper or paprika
Salt

For the tempering oil:

3 tablespoons canola oil
2 teaspoons cumin or black mustard seeds
1 teaspoon fennel seeds
6 fresh or 10 frozen curry leaves, torn into pieces (optional)

DIRECTIONS

Whisk the yogurt in a bowl until smooth and lightened. Stir in the grapes, and then the cumin, sugar, and cayenne or paprika. For the tempering oil, heat the oil with the cumin or mustard seeds in a small frying pan or kadai over medium-high heat. Cook until the cumin seeds darken or the mustard seeds crackle, 1 to 2 minutes. (Cover pan if using mustard seeds; they crackle and pop.) Add the fennel seeds and curry leaves, if using, and cook uncovered, stirring, 5 to 10 more seconds. (Stand back if using curry leaves; they spit when they hit the hot oil.) Pour over the yogurt, and chill well. Just before serving, stir in the salt.

© Recipe Property of Suvir Saran

Lamb Kefta with Herbed Yogurt

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, chopped super fine
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
1 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon allspice
1 teaspoon paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

For the Yogurt Sauce

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Use hands to mix well, making sure all ingredients and spices are all combined. Form into 1-inch balls. Lamb meatballs can be either grilled over medium-high heat (turning until browned on all sides) or baked in a 375°F oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor, and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches, or over Middle Eastern vegetables and couscous.

Spicy Moroccan Cauliflower Latke with Preserved Lemons and Mint Marmalade

November 30th, 2010 § 0 comments § permalink

Makes 20 medium latkes

These are Moroccan inspired latkes with a tangy mint sauce adds interest and an exotic twist.

INGREDIENTS

For Latkes

1 small head of cauliflower, washed and grated
1 medium yellow onion, grated
2 tablespoons fresh parsley, chopped
1 teaspoon fresh ginger, peeled and chopped
1 tablespoon honey
Zest and juice of 1 lemon
3 eggs, beaten
1 cup all-purpose flour
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon cinnamon
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Preserved Lemons and Mint Marmalade

1 cup preserved lemons, chopped fine (2 whole lemons chopped with peels and all is okay is well)
1 cup sugar in the raw
1 cup water
½ cup fresh mint, chopped

PREPARATION

In a large mixing bowl, combine grated cauliflower, onion, parsley, ginger, honey, zest and juice of lemon, eggs, flour, cumin, paprika, cayenne pepper, cinnamon, salt, and pepper, mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Meanwhile, in a medium saucepan, combine lemons, sugar, and water. Bring to a boil, reduce heat, and let simmer for approximately 10 minutes uncovered. Take off heat when it reaches desired consistency, and add mint. Serve warm over latkes.

Paella Valenciana

November 22nd, 2010 § 0 comments § permalink

Makes 1 large Paella, Serves 8

Paella Valenciana is essentially the mother to all other forms of paella. Authentic Paella Valenciana is hard to find, but, when you do, you will find it to be as exquisite as paella gets. You can omit the snails in this recipe, but the paella will not be authentic. You can find the snails in cans at most specialty grocery stores.

INGREDIENTS

20 snails
Coarse salt
Spanish olive oil
3-5 cloves garlic, chopped fine
1 yellow onion, chopped
3 chicken thighs, boneless, skinless, chopped
1 can (28 ounces) peeled whole tomatoes
1 teaspoon Spanish smoked paprika
2 cups green beans, trimmed and cut into 1 inch pieces
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
2 cups chicken broth
3 cups water
3 cups Bomba rice (short grain white rice)
A few threads of saffron
2 cups white beans (lima), canned or cooked
Salt and pepper

PREPARATION

Place the snails in a bowl, and sprinkle with coarse salt. Let rest for about 10 minutes. In a paella pan, heat the oil on a medium heat. Add garlic and onions, and sauté until translucent, about 3-4 minutes. Add the chicken, and sauté until chicken is just about cooked through. Add tomatoes, making sure to crush them between your fingers so they break apart, and add paprika. Stir. Add green beans, fresh herbs, chicken broth, and water. Add rice and saffron. Bring to a boil. Season with salt and pepper.

Once the paella is brought to a boil, reduce to low heat, and cook uncovered for about 10-15 minutes, stirring occasionally. Add the beans and snails, and cook another 15 minutes, stirring gently every 5 minutes. Make sure the burner is on low heat and that the liquid is simmering gently. Once the rice is cooked, take off heat and cover. Let stand for 5 minutes before serving.

Empanadas de Pulpo (Octopus Pie Pocket)

November 22nd, 2010 § 0 comments § permalink

Makes 10-12 Empanadas

In Spain, canned and jarred octopus is a luxury. To use it in empanadas is a delicious way to enjoy the delicacies of the Valencian waters, even from afar. Empanada dough is slightly sweet and thick in texture and does a brilliant job of absorbing the sauces form the inside without becoming soaked.

INGREDIENTS

For the empanada dough

4 cups all-purpose flour
2 teaspoons salt
3 tablespoons sugar
12 tablespoons butter, cold and cut into pieces
2 egg yolks
¾ cup water (ice cold)

For the empanada filling

2 cloves garlic, chopped
2 cans of pulpo (in oil), chopped
3 medium plum or Roma tomatoes, chopped
1 teaspoon Spanish smoked paprika
3 tablespoons fresh parsley leaves, chopped
Salt and pepper
Butter or oil
Flake sea salt

PREPARATION

In a large bowl, mix the flour, salt, and sugar. Cut in the butter using a pastry cutter until the mixture is crumbly with crumbles about the size of peas. In a separate bowl, whisk egg yolks and water. Add the liquid a little bit at a time to the flour-butter mixture, mix it up with your hands or a wooden spoon until a smooth dough forms, a few more tablespoons of ice cold water may be needed. Form the dough into a flat disc shape about the size of a small salad plate. Cover with plastic wrap, and refrigerate for about 2 hours.

Pre-heat oven to 400°F.

In the meantime, mix all the ingredients for the filling in a bowl, season with salt and pepper, and set aside. Divide the dough in half, and roll out on a lightly floured surface with a lightly floured rolling pin. Roll into a large rectangular shape. Cut the dough into 4 5-inch squares. Place a dollop of the filling in the center of each square. Fold over the dough around the filling, and moisten borders with wet inger tips. Roll the edges of the border from one side of the empanada to the other in a crescent, making sure just to roll the very outer edge of the border. Place each empanada on a greased baking sheet. Poke one or two holes, using the tip of a knife, in each empanada to aerate them. Sprinkle with flake sea salt.

Bake empanadas for about 15 minutes, take out of the oven, and brush with a little olive oil or butter. Bake again for another 10 minutes or until golden brown.

Moroccan Chicken Curry Pot Pies with Puff Pastry

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

Exotic Middle Eastern spices give these individual chicken pot pies, a sultry edge, while filling your kitchen with intoxicating scents!

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
1 pound boneless skinless chicken breasts, cubed into 1 inch pieces
Salt/white pepper
2 medium tart apples, cored and chopped
½ cup golden raisins
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon ground ginger
1 tablespoon all purpose flour
1 cup chicken broth
Butter
1 package frozen puff pastry

PREPARATION

Pre-heat oven to 400°F.

Heat the oil in a large sauté pan on medium high heat, cook garlic and onions until slightly cooked or translucent, about 3 to 4 minutes. Add chicken, and sauté until cooked through. Season with salt and white pepper. Add the apples, raisins, and spices, and sauté, stirring well mixing in all the spices. Add the flour, and mix thoroughly making sure the flour dissolves into the mixture. Finally, add the chicken broth, mix well and turn butner to low and allow to simmer, 15 to 20 minutes. Take off burner, set aside and allow to cool slightly.
Lightly greased ramekins (8-10 ounce size) with butter. Pour the chicken mixture into the ramekin until ¾ full. Cover with a square of puff pastry just larger than the ramekin, pushing down slightly so it adheres to the ramekin. Cut some slits into the top of the puff pastry and sprinkle with a little cinnamon in top.
Place all ramekins on a baking sheet and place in oven and bake for about 20 to 25 minutes or until golden brown. Serve warm.

Smokey Eggplant Mousse

October 14th, 2010 § 0 comments § permalink

Makes 3-4 cups.

INGREDIENTS

2 large eggplants
1 bulb of garlic, to use 4 cloves
Olive oil
Sea salt
1 teaspoon sumac
½ cup olive oil
2 teaspoons smoky Spanish paprika
1 teaspoon ground cumin
1 teaspoon toasted cumin seeds
¼ cup fresh Italian parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
Zest of one lemon, grated super fine
Juice of 1 lemon
Salt

PREPARATION

Prepare a Charcoal grill or pre heat a gas grill (charcoal grill gives a much smokier flavor). Cut the eggplants in half and brush with olive oil and sprinkle with salt and sumac. Place eggplant side down first and grill for a few minutes turning once until eggplant is tender. Place garlic right on grill to cook until tender. Allow to cool and scoop out inside of eggplant and place in a blender. Place 4-5 cloves of garlic in the blender as well (remove skins first). Pour in olive oil and blend until light and fluffy or mousse consistency. Transfer to a bowl and gently mix in spices and herbs.

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