F R 2005

Transcription

F R 2005

FEATURED RECIPES
FROM THE
2005 WORLDS OF FLAVOR
INTERNATIONAL CONFERENCE AND
FESTIVAL
ANCIENT FIRES, WORLD FLAVORS
& THE FUTURE OF AMERICAN COOKING
TABLE OF CONTENTS
FEATURED RECIPES................................................................................................................................ 1
AMERICAN SOUTH................................................................................................................................... 5
JOHN CURRENCE ........................................................................................................................................ 6
MARTHA FOOSE ....................................................................................................................................... 15
ASIA ............................................................................................................................................................ 21
IAN CHALERMKITTICHAI .......................................................................................................................... 22
SANJEEV KAPOOR .................................................................................................................................... 26
YO MATSUZAKI & ARMANDO JUSTO ....................................................................................................... 32
MAI PHAM ................................................................................................................................................ 35
ABHIJIT SAHA........................................................................................................................................... 54
SURBHI SAHNI .......................................................................................................................................... 73
SUVIR SARAN & HEMANT MATHUR ......................................................................................................... 81
CHAI SIRIYARN......................................................................................................................................... 98
LATIN AMERICA................................................................................................................................... 107
RICK BAYLESS ....................................................................................................................................... 108
WILO BENET .......................................................................................................................................... 118
SILVIO CAMPOS ...................................................................................................................................... 126
ANA ELENA MARTINEZ .......................................................................................................................... 133
ABIGAIL MENDOZA ................................................................................................................................ 137
RICARDO MUÑOZ ZURITA ...................................................................................................................... 140
CARMEN TITITA RAMÍREZ DELGOLLADO ............................................................................................... 146
YOLANDA RAMOS GALICIA .................................................................................................................... 151
RICARDO SANTIBANEZ ........................................................................................................................... 160
ALLEN SUSSER ....................................................................................................................................... 166
MARILYN TAUSEND ............................................................................................................................... 170
RAQUEL TORRES .................................................................................................................................... 172
THE MEDITERRANEAN....................................................................................................................... 174
JOSÉ ANDRÉS ......................................................................................................................................... 175
NURETTIN AYDOĞDU ............................................................................................................................. 186
TERESA BARRENECHEA .......................................................................................................................... 189
NAJMIEH BATMANGLIJ ........................................................................................................................... 192
WORLDS OF FLAVOR 2005
MASTER RECIPE DOCUMENT V1.0
2
THE CULINARY INSTITUTE OF AMERICA
AT GREYSTONE. ALL RIGHTS RESERVED.
GERRY DAWES ....................................................................................................................................... 211
MUSA DAGDEVIREN ............................................................................................................................... 216
AYDIN DEMIR ......................................................................................................................................... 225
JOYCE GOLDSTEIN .................................................................................................................................. 230
ANTONIO GONZÁLEZ DE LAS HERAS ...................................................................................................... 256
ABDERRAZAK HAOUARI ......................................................................................................................... 261
ANOOSH SHARIAT .................................................................................................................................. 266
AYFER UNSAL ........................................................................................................................................ 268
PAULA WOLFERT ................................................................................................................................... 271
SPONSOR RECIPES............................................................................................................................... 281
ALASKA SEAFOOD MARKETING INSTITUTE: MAI PHAM ......................................................................... 282
ALLIED DOMECQ WINES USA................................................................................................................ 287
AMERICAN IRON AND STEEL INSTITUTES/ THE STEEL PACKAGING COUNCIL: RICHARD SANDOVAL ..... 289
AMERICAN LAMB BOARD: HEIDI KRAHLING.......................................................................................... 295
CALIFORNIA RAISIN MARKETING BOARD: ROBERT DEL GRANDE ......................................................... 302
THE COCA-COLA COMPANY................................................................................................................... 316
FOODS FROM SPAIN: TERESA BARRENECHEA, ANTONIO GONZALEZ DE LAS HERAS .............................. 320
HAZELNUT COUNCIL: VICTOR SCARGLE ............................................................................................... 333
ILLYCAFFÉ .............................................................................................................................................. 341
KIKKOMAN INTERNATIONAL: YO MATSUZAKI, ARMANDO JUSTO ......................................................... 345
NATIONAL PEANUT BOARD/THE PEANUT INSTITUTE: HUGH ACHESON ................................................ 352
NATIONAL PORK BOARD ........................................................................................................................ 369
PEAR BUREAU NORTHWEST ................................................................................................................... 375
THE PERFECT PURÉE OF NAPA VALLEY ................................................................................................. 377
POM WONDERFUL: JOYCE GOLDSTEIN .................................................................................................. 382
SANSO FOODS: MARICEL PRESILLA........................................................................................................ 401
STOCKPOT .............................................................................................................................................. 411
SUNKIST GROWERS, INC.: ALLEN SUSSER .............................................................................................. 415
TORANI SYRUPS AND FLAVORS .............................................................................................................. 427
UBF FOODSOLUTIONS ............................................................................................................................ 443
UNITED STATES POTATO BOARD............................................................................................................ 452
VALLEY FIG GROWERS: SONDRA BERNSTEIN ........................................................................................ 456
VANNS SPICES: MICHAEL MIR, ABHIJIT SAHA ....................................................................................... 462
VENTURA FOODS .................................................................................................................................... 465
VIKING RANGE CORPORATION: JOHN CURRENCE, MARTHA FOOSE ....................................................... 480
WINES FROM RIOJA ................................................................................................................................ 494
3
ADDITIONAL RECIPES........................................................................................................................ 496
RECIPE INDEX ....................................................................................................................................... 503
4
AMERICAN SOUTH
5
JOHN CURRENCE
6
SMOKED CATFISH & FIELD PEA CAVIAR
Ingredients
Amounts
Fresh field peas
2
Bacon, uncooked, diced small
¾
Garlic purée
2
Red pepper flakes
1
Chicken stock, to barely cover
Red onion, medium, diced small
1
Green bell pepper, diced small
1
Red bell pepper, roasted, diced small
1
Cilantro, chopped
½
Extra virgin olive oil
6
Garlic purée
2
Lime juice and zest
1
Ground cumin
1
Sherry vinegar
1
Creole mustard
2
Salt and pepper
to
Catfish fillets, brined, smoked, and flaked 1
lb.
cup
tsp.
tsp.
ea.
ea.
ea.
cup
Tbsp.
tsp.
ea.
Tbsp.
Tbsp.
Tbsp.
taste
lb.
Method
1. Cook off bacon in a saucepan until fat is fully rendered.
2. Add garlic and half the red onion, and cook until transparent.
3. Add peas and red pepper flakes and cover, barely, with stock.
4. Bring to a boil and allow to simmer until peas are tender (add more stock if
necessary).
5. Remove from heat, drain, and allow to cool.
6. Stir together with rest of the ingredients in a stainless bowl and combine well.
7. Season with salt and black pepper to taste.
Recipe credit: John Currence, as presented at the 2005 Worlds of Flavor International Conference and
Festival. Published with permission of the author. All rights reserved.
7
BASIC TAMALE DOUGH
Yield: 30 portions
Ingredients
Amounts
Lard
Butter
Baking powder
Masa harina
Corn kernels, roasted
Red onion, small, small dice
Garlic purée
Cumin seeds, toasted and crushed
Chicken stock, hot
Salt and pepper
½
½
2
4
6
1
½
1½
1½
to
cup
cup
tsp.
cups
cups
ea.
Tbsp.
Tbsp.
cups
taste
Method
1. In mixer, beat lard and butter with baking powder until light in texture.
2. Slowly add masa until fully incorporated.
3. Beat in hot stock (dough should reach the consistency of thick cake batter).
4. Stir in onion, garlic, corn, and cumin, and season to taste with salt and black pepper.
8
CATFISH COURTBOULLION
Yield: 2 gallons
Ingredients
Amounts
Catfish fillets, marinated in buttermilk
and black pepper
Creole Seasoning (recipe follows)
Butter
Flour
Celery, minced
Yellow onion, minced
Green bell pepper, minced
Mild green chiles, minced
Garlic purée
Bay leaves
Crushed tomatoes, canned
Shrimp stock
Cayenne pepper
10 lb.
10
2
2
6
3
3
1
6
8
10
12
1
Tbsp.
cups
cups
cups
cups
cups
can
Tbsp.
ea.
lb.
cups
Tbsp.
Method
1. Cut the fish into strips and season with salt and Creole seasoning. Set in cooler.
2. Make a roux with the flour and butter. Stir with whisk until deep caramel colored.
3. Stir in celery, onion, bell peppers, and chiles, stirring until tender.
4. Add bay leaves and garlic and sauté again briefly.
5. Stir in tomatoes, 6 tablespoons Creole seasoning, and half of the stock, bring to a
simmer, and cook uncovered for 45 minutes, stirring constantly.
6. Season lightly with salt and cayenne.
7. At time of service, sauté fish briefly until lightly browned.
8. Add a ladle of the courtbouillion mixture and a ladle of the remaining stock.
9. Stir in a bit of cold butter and garnish with scallions and parsley.
9
CREOLE SEASONING
Yield: 2½ cups
Ingredients
Amounts
Paprika
Salt
Garlic powder
Black pepper
Onion powder
Cayenne pepper
Oregano
Thyme
Fennel seeds, crushed roughly
Red pepper flakes
½
6
6
3
3
3
3
3
3
2
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Method
1. Combine above ingredients and store in air-tight plastic container.
10
ROAST CATFISH AND TASSO SAVORY CHEESECAKE
Yield: 2 cakes
Ingredients
Amounts
Crust
Parmesan cheese, grated
Breadcrumbs
Butter, melted
Creole seasoning
Filling
Garlic olive oil
Yellow onion, chopped
Red bell pepper, diced small
Salt
Creole Seasoning (see index)
Cracked black pepper
Tasso (recipe follows), chopped
Roasted catfish, chopped
Cream cheese, room temperature
Whole eggs, beaten lightly
Heavy cream
Sour cream
Smoked mozzarella, grated
2
2
1
1
cups
cups
cup
Tbsp.
2
1½
1
2
2
1
1
1½
3
8
1
½
1½
Tbsp.
cups
ea.
tsp.
tsp.
tsp.
cup
cups
lbs.
ea.
cup
cup
cups
Method
1. For crust: Combine the above ingredients in a stainless bowl until well blended. Press
into a springform pan.
2. For filling: Heat oil in pan and sauté onion and red bell pepper until soft.
3. Add tasso and catfish and season with salt, pepper, and creole seasoning.
4. In the mixer, beat the cream cheese, sour cream, and eggs until frothy.
5. Add cream, mozzarella, and vegetable mix, and combine well.
6. Pour over crust and bake at 350ºF for 1½ hours or until set.
11
TASSO
Yield: 8 to 10 pounds
Ingredients
Amounts
Pork butt, boneless
Salt
Cayenne pepper
Black pepper, freshly ground
White pepper
Paprika
Cinnamon
Garlic powder
8-10
5
5
3
3
2
2
2
lb.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Method
1. Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4
inches long. Mix together the seasonings and place in a shallow pan. Roll each strip
of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and
refrigerate at least overnight (preferable a couple of days).
2. Prepare a smoker. Place the pork strips on the grill or rod and smoke until done, 5 to
7 hours. Don’t let the smoker get too hot. Remove the meat and let it cool completely,
then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up
to 10 days, and it also freezes very well.
12
CREOLE TARTAR SAUCE
Yield: 6 cups
Ingredients
Amounts
Mayonnaise
Creole mustard
Capers, chopped
Hard boiled eggs, chopped
Lemon juice and zest
Jalapeño pepper, minced
Tabasco Sauce
Champagne vinegar, mixed
fresh herbs (reduced to 2 Tbsp.)
4
6
6
2
1½
3
1
2
1½
cups
Tbsp.
Tbsp.
ea.
Tbsp.
ea.
ea.
tsp.
cups
Method
1. Whisk together above ingredients in a stainless steel bowl and allow to stand at
room temperature for 30 minutes.
2. Season to taste with salt and fresh cracked pepper.
13
JOHNNY CAKE (HOE CAKE) BATTER
Yield: 8 cups
Ingredients
Amounts
Yellow cornmeal
All-purpose flour
Sugar
Salt
Black pepper
Baking powder
Baking soda
Egg
Shallots, medium, minced
Garlic purée
Cayenne pepper
Buttermilk
Lard
Butter
2
2
½
1
2
2
1
2
2
1
1
2
¼
¼
cups
cups
cup
tsp.
tsp.
tsp.
tsp.
ea.
ea.
tsp.
tsp.
cups
cup
cup
Method
1. Stir baking soda into buttermilk and set aside.
2. Sift dry ingredients together.
3. Add the egg buttermilk, shallot, garlic, cayenne, lard, and butter to dry ingredients
and beat for 1 minute.
4. Season to taste with salt and black pepper.
14
MARTHA FOOSE
15
BLACKBERRY COBBLER BASKETS
Ingredients
Amounts
Pastry baskets
All-purpose flour, unbleached
Salt
Vegetable shortening, solid, chilled
Butter, unsalted, chilled and
cut into small pieces
Almond extract
Water, very cold
Filling
Blackberries, fresh or frozen
Lemon, zest of
Fresh nutmeg, grated
Cornstarch
Egg white, plus 1 tsp. water, lightly
beaten
Turbinado sugar or granulated sugar
2½
½
6
6
cups
tsp.
Tbsp.
Tbsp.
¼ tsp.
1 Tbsp.
4
1
to
1
1
cups
ea.
taste
Tbsp + 1 tsp.
ea.
1 tsp.
Method
1. In a large bowl, combine flour and salt. Whisk briefly to aerate flour and break up
any lumps. Add shortening and butter, tossing with flour mixture to coat. Using
fingertips, work shortening and butter into flour until it resembles oatmeal. Add
water and almond extract; mix with a fork to combine. Knead dough two or three
times; wrap dough and allow it to rest in refrigerator 30 minutes.
2. Heat oven to 400ºF. In a large bowl, combine lemon zest, nutmeg, ¼ cup sugar, and
cornstarch. Add fruit and toss to coat.
3. Roll dough into one 10 x 20-inch rectangle. Cut dough into eight 5-inch squares.
Brush edges of each square with egg white wash. Place 3 or 4 tablespoons of fruit
mixture in center of each square. Fold edge of each square of dough up around fruit
mixture to form a basket. Place fruit baskets snugly into a 9-inch square non-stick
baking pan. Fold tops of baskets over fruit filling. Brush exposed pastry with
remaining egg wash and sprinkle with remaining teaspoon of sugar.
4. Bake at 400ºF for 50 minutes or until crust is golden and filling is bubbly.
Recipe credit: Martha Foose, as presented at the 2005 Worlds of Flavor International Conference and
16
HONEY BOURBON PECAN TART
Ingredients
Amounts
Crust
All-purpose flour
Confectioner’s sugar
Salt
Butter, unsalted
Shortening
Pecans, finely chopped
Ice water
1½
2
½
½
4
½
4
cups
Tbsp.
tsp.
cup
Tbsp.
cup
Tbsp.
Honey bourbon filling
Granulated sugar
Butter, melted and cooled
Eggs, large
Light corn syrup
Honey
Vanilla extract
Bourbon
Pecan pieces
1
¼
4
½
¼
2
1
1¼
cup
cup
ea.
cup
cup
tsp
Tbsp.
cups
Method
1. For crust: In a medium bowl, combine flour, sugar, and salt. Add chilled butter and
shortening.
2. Work butter and shortening into dry ingredients until no pieces larger than a blackeyed pea remain. Add pecans.
3. Add water and combine with a fork. Pat moist dough into a disk. Chill 1 hour before
rolling.
4. Line tart pan with dough. Chill 30 minutes before baking.
5. For filling: Heat oven to 400ºF. In a medium bowl, combine butter and sugar. Add
eggs. Whisk to combine. Add vanilla, bourbon, and pecans. Mix thoroughly. Pour
mixture into prepared crust.
6. Bake at 400ºF for 5 minutes. Reduce heat to 325ºF and continue baking until center is
slightly set about 45 minutes. Serve with sweetened cream and honey.
17
SWEET POTATO PIE WITH CANE SYRUP
MARSHMALLOW AND SWEET POTATO CHIPS
Yield: 4 portions
Ingredients
Amounts
Crust
All-purpose flour
1½ cups
Cake flour
½ cup
Salt
1 tsp.
Granulated sugar
1 tsp.
Unsalted butter, chilled, in small pieces 12 Tbsp.
Vegetable shortening, chilled,
¼ cup
in small pieces
Ice water
¼ cup
Filling
Granulated sugar
All-purpose flour
Baking powder
Salt
Ginger, ground
Grated nutmeg, fresh
Allspice
Dark orange sweet potatoes, boiled and
skinned, and mashed
Butter, melted
Dark rum
Lemon juice
Vanilla extract
Egg
Half and half
Cane syrup marshmallow
Granulated sugar
Cane syrup
Water
Salt
Sheet gelatin (or 3 Tbsp. granulated)
Vanilla extract
Egg white, large
Crisps
Sweet potato, large, peeled and
sliced thinly
Peanut oil, for frying
18
¾
1
½
¼
½
½
¼
2
cup
Tbsp.
tsp.
tsp.
tsp.
tsp.
tsp.
cups
¼
1
1
1
1
1
cup
Tbsp.
tsp.
tsp.
ea.
cup
1½
1½
¼
½
15
2
2
cups
cups
cup
tsp.
sheets
Tbsp.
ea.
1 ea.
Sugar
Cinnamon
¼ cup
1 tsp.
Method
1. For crust: In a large bowl, combine flours, salt, and sugar. Add chilled butter and
shortening pieces; toss with flour to coat. Using fingertips, work shortening and
butter into flour until there are no pieces of fat larger then a black-eyed pea. Sprinkle
water over mixture and mix with a fork to combine.
2. Gather dough into a ball. Break off pieces of dough about the size of an egg. Using
the heel of your hand, smear dough with a pushing motion away from you. Repeat
until all dough has been smeared. Gather dough again and pat dough into a ball and
flatten into a disk. Wrap and chill 30 minutes in refrigerator.
3. When ready to use, place disk between two pieces of plastic wrap. Roll dough in one
direction, rotating disk 1/8th of a turn each time to help keep crust circular. Peel and
replace plastic wrap on surface of dough as needed as circle gets larger. Roll dough
into circle 2 inches larger than pie pan. Remove one sheet of plastic and press dough
into pan. Carefully press out any air bubbles. Remove remaining plastic wrap.
Smooth crust and crimp edges with fingers or tines of a fork. Return to refrigerator
to chill 30 minutes before baking.
4. For filling: Heat oven to 425ºF. In a small bowl, combine sugar, flour, baking powder,
salt, and spices. Set aside.
5. In large bowl, combine sweet potatoes and butter. Add spice mixture and combine
well. Add rum, lemon juice, and vanilla extract.
6. In small bowl, whisk egg and half and half. Add to potato mixture.
7. Pour filling into prepared crust. Bake at 425ºF for 10 minutes. Reduce temperature to
375ºF and continue to bake for 40 to 45 minutes, or until pie is slightly raised in
center.
8. For cane syrup marshmallow: In a medium saucepan, combine sugar, cane syrup,
water, and salt. Cook at 240ºF.
9. Meanwhile, soak gelatin in cold water to soften (or sprinkle over water to soften if
using granulated). When gelatin is soft, combine with vanilla extract (heat if
necessary).
10. In large bowl of electric mixer fitted with a whisk attachment, whip egg white until
stiff. Add gelatin vanilla mixture.
11. Pour hot syrup in a thin steady stream into egg whites while whipping at medium
speed. Beat on high speed for 6 to 8 minutes, or until mixture is cool and glossy.
Spoon or pipe onto surface of pie or on parchment paper coated with nonstick
cooking spray. Toast with torch to brown.
12. For crisps: Rinse potato slices in cool water until water runs clear. Dry slices on paper
towel.
13. Fry in small batches. Sprinkle with cinnamon sugar.
19
SWEET TEA PIE WITH CANDIED LEMON AND MINT
Ingredients
Amounts
Crust
Cream cheese
Unsalted butter
Filling
Butter, room temperature
Granulated sugar
Lemon, zest of
Egg yolks
Orange pekoe tea, warm, strong
Vanilla extract
Apple cider vinegar
Lemon juice
Cornmeal
3 oz.
1 stick
1¼ cups
1
2
1
8
¾
1
1
1
2
2
cup
cups
ea.
ea.
cup
Tbsp.
tsp.
Tbsp.
Tbsp.
tsp.
Method
1. In bowl of electric mixer, beat cream cheese and butter until well combined. Add
flour and mix at low speed until dough forms a ball. Pat dough into 9-inch pie pan.
Place pie shell in freezer while preparing filling. Heat oven to 350ºF.
2. In bowl of electric mixer, beat butter until light and fluffy. Gradually add sugar. Add
lemon zest. Add egg yolks a little at a time allowing each addition to incorporate;
scraping bowl often. Slowly add tea, vanilla, vinegar, and lemon juice. Add flour and
cornmeal.
3. Remove crust from freezer and fill. Bake at 350ºF for 50 minutes. Cool on wire rack.
Chill at least 2 hours before serving.
20
ASIA
21
IAN CHALERMKITTICHAI
22
KAO SOY
Yield: 8 servings
Ingredients
Amounts
Lamb
Roasted ground cumin
Roasted ground coriander seeds
Curry powder
Turmeric powder
Garlic, minced
Grapeseed oil
Salt
Kao soy curry
Yellow curry paste
Red curry paste
Roasted ground cumin
Roasted ground coriander seeds
Curry powder
Turmeric powder
Cooking oil
Fish sauce
White sugar
Coconut milk
Wonton noodles, cooked
Pickled mustard greens, diced
Red onion, diced
Lime zest
Cilantro or sawtooth coriander leaves
Red chile oil
4
2
2
2
1
2
2
a
racks
Tbsp.
Tbsp.
Tbsp.
Tbsp.
cloves
Tbsp.
pinch
1
½
1
1
1
½
2
to
to
3
1
1
1
1
1
1
can
can
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
taste
taste
cans
pkg.
cup
cup
Tbsp.
Method
1. To make the curry: Using medium saucepan, pour in 2 tablespoon cooking oil and
start cooking the curry paste on low heat for 2 to 3 minutes, adding the spices, then
the coconut cream, and cook for 5 minutes. Add the rest of the coconut milk. Bring to
a boil, and add the sugar and fish sauce to taste. Simmer for ½ hour and check the
seasoning.
2. For the lamb: Preheat the oven at 375˚F. Heat the sauté pan with grapeseed oil and
season the marinated lamb with salt. Sear until golden brown. Put in oven for 15 to
17 minutes until medium rare. Allow lamb to rest for 5 minutes before cutting.
3. Place the cooked wonton noodles in the center of the plate. Place the lamb rack on
top and sprinkle with diced onion, pickle mustard greens, lime zest, and cilantro,
then pour the hot curry on the lamb. Serve with crispy wonton noodles.
23
Recipe credit: Ian Chalermkittichai, as presented at the 2005 Worlds of Flavor International Conference and
24
SQUID INK SALT CRUSTED YELLOW TAIL ON
COUNTRY-STYLE CHILI SAUCE
PLA
Yield: 8 portions
Ingredients
Amounts
Fresh yellow tail fish (hamachi),
3 oz. pieces
Squid ink salt
Radish sprouts
Lemon grass stalk, thinly sliced
Fresh kaffir lime leaves
24 oz.
½
1
1
5
cup
bu.
ea.
ea.
Chili Sauce
Red bell pepper, charred, skinned,
and seeded
6 ea.
Shallot, oven-roasted until tender
1 pt.
Pickled garlic, and half bottle of
1 jar
the juice
Long red chile pepper, finely chopped
1 pt.
Lime juice, freshly squeezed
1 qt.
Fish sauce
1½ pt.
Palm sugar
4 knobs
Squid ink salt
Kosher salt
Dried red chile, ground
Thai white wine
Squid ink
1
1
½
2
lb.
Tbsp.
cup
cups
Method
1. For the chili sauce: Blend all ingredients together until smooth. Check the seasoning
and store in quart containers. Use with grilled beef, cooked seafood, and barbecued
poultry as a dipping sauce.
2. For the squid ink salt: Combine the ingredients together in a large bowl and spread the
salt into a large sheet tray. Bake at 325˚F until salt is dry, about a half hour.
3. For the hamachi: Spoon country style chili sauce around the plate, then top with thinly
slices of kaffir lime leaf, lemon grass, and radish sprouts. Dip 1 side of the hamachi
into the squid ink salt and place on top of the herbs. Lay them out one after the other
and serve.
Recipe credit: Ian Chalermkittichai, as presented at the 2005 Worlds of Flavor International Conference and
25
SANJEEV KAPOOR
26
CHURAN GOLI
Yield: 4 portions
Ingredients
Amounts
Black peppercorns, roasted
Cumin seed, roasted
Carom seeds, ajwain, roasted
Black salt
Tatri
Salt
Asafoetida powder, roasted
Mint crystals
Tamarind, imli
Jaggery
Powdered sugar
100
125
4
100
100
400
10
3
200
100
400
g
g
g
g
g
g
g
g
g
g
g
Method
1. Grind black peppercorns, cumin seeds, and carom seeds to a powder. Sieve.
2. Mix in black salt, tatri, salt, asafetida powder, and mint crystals.
3. Place tamarind in a pan and add two cups of water. Bring it to a boil and remove
from heat. Allow to cool and make a pulp with hands. Pass through a sieve.
4. Take extracted tamarind pulp and jaggery in a wide pan. Bring to a boil over
medium heat, stirring occasionally, and let it boil until reduced by half.
5. Allow to cool and add the mixed powder.
6. Divide into small pea-sized portions and roll into balls.
7. Roll balls in powdered sugar. Store in an airtight container.
Recipe credit: Sanjeev Kapoor, as presented at the 2005 Worlds of Flavor International Conference and
27
PRAWN GOLGAPPE IN SOLKADHI
Yield: 4 portions
Ingredients
Amounts
Golgappe, panipuris
16 ea.
For filling
Prawns, small
32 ea.
Kokum petals
15 ea.
Kasundi, yellow mustard pasted
1 Tbsp.
Curry leaves
8-10 ea.
Ginger, 1” pieces, peeled, roughly
3 ea.
chopped
Fresh red chiles, stemmed and halved
4 ea.
Fresh turmeric, ½” piece, peeled
1 ea.
Rock salt
to taste
Jaggery, grated
2 Tbsp.
For solkadhi
Kokum petals
Coconut, small, scraped
Garlic cloves, peeled and halved
Green chiles, roughly chopped
Salt
Fresh coriander leaves, chopped
20
1
6-7
2
to
2
ea.
ea.
ea.
ea.
taste
Tbsp.
Method
1. To make solkadhi: Soak 20 kokum petals in two cups of hot water for 1 to 2 hours.
Crush them lightly to get a thick pulp and pass through a sieve.
2. Grind scraped coconut, garlic, and green chiles with half a cup of water. Pass
through a sieve to get thick coconut milk.
3. Mix kokum extract and coconut milk to get a creamy, pink-colored solkadhi.
4. Add salt, fresh coriander leaves and mix well. Place in the refrigerator to chill
thoroughly.
5. Shell prawns, keeping the tails of 16 prawns intact. Devein all and wash thoroughly.
Pat them dry.
6. Soak 15 kokum petals in half a cup of hot water for 1 to 2 hours. Crush them slightly
to get a thick pulp and pass through a sieve.
7. Preheat oven to 200˚C.
8. Grind together kasundi, curry leaves, ginger, fresh red chiles, and fresh turmeric to a
fine paste. Add kokum extract, rock salt, jaggery, and blend again.
28
9. Marinate prawns in this mixture for about 15 minutes. Transfer them into an ovenproof dish and cook in the preheated oven at 200˚C for 4 to 5 minutes. Remove and
allow them to cool.
10. When cool, chop 16 prawns, reserving the remaining prawns with tails for garnish.
Divide chopped prawns into 16 portions.
11. To serve: Arrange 4 golgappas in a plate. Lightly break the tops to allow the filling to
be placed inside. Put 1 portion of chopped prawns in each golgappa. Dip each in
chilled solkadhi. Garnish each filled golgappa with a tailed prawn. Serve
immediately.
29
SOOKHI MIRCH
Ingredients
Amounts
Green chiles, large variety
Cumin seeds jeera
Fenugreek seeds, methi
Carom seeds, ajwain
Asofoetida, hing
Red chili powder
Salt
Sour yogurt, whisked
Oil, for deep frying
12
1
½
1
¼
½
2
1
as
ea.
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
cup
needed
Method
1. Wash and wipe dry the chiles. Slit the chiles only on one side without cutting
through. Seed them.
2. Roast cumin, fenugreek, and carom seeds, and grind them into powder. Add
asafetida, red chili powder, salt, and yogurt to make a thick paste.
3. Soak green chiles in this paste and keep in a jar for few hours. Remove and spread
on a thick plastic sheet or cloth and dry in the hot summer sun for a day.
4. Repeat soaking and drying process at least 3 times, each time making the yogurt
mixture fresh with same quantities.
5. After the final soaking, dry the chiles in sun for 3 days or until it dries fully. Bring
the sheet indoors everyday in the evening until the next morning.
6. When fully dried, store in an airtight container. Deep fry as and when required.
Note: All ingredients will be required in thrice the amount as the mixture will be made
and used thrice.
30
SOUR & HOT SURMAI
AMBAT TIKHAT SURMAI
Ingredients
Amounts
King fish, surmai, medium, 1” pieces
Salt
Kokum petals
Tirphal, pitted
Red chiles, whole
Coriander seeds
Coconut, scraped
Turmeric powder
Tamarind pulp
Oil
Fresh coriander leaves, chopped
1
to
4
5-6
10
2
1
½
4
4
a
ea.
taste
ea.
ea.
ea.
tsp.
cup
tsp.
tsp.
Tbsp.
few sprigs
Method
1. Apply salt to fish pieces and set aside for 15 minutes. Soak kokum in half a cup of
hot water for 15 minutes. Strain and use the water. Grind tirphal in a quarter cup of
water and strain. Use only the water.
2. Grind together whole red chiles, coriander seeds, scraped coconut, and turmeric
powder to a fine paste with half a cup of water. Add the tamarind pulp, triphal
water and 1 tablespoon of oil. Apply this masala to the fish pieces and set aside for
half an hour.
3. Heat the remaining oil. Add fish pieces along with the masala and sauté for 1
minute. Add half a cup of water. Reduce heat, cover the vessel with a lid and pour a
little water over it. Cook for 10 minutes and remove lid.
4. Add kokum water and bring to a boil. Add more water if necessary for the gravy
should be quite thin. Adjust salt.
5. Garnish with chopped coriander leaves and serve hot with steamed rice.
Note: Tastes best after 4 to 5 hours.
31
YO MATSUZAKI & ARMANDO JUSTO
32
TSUKUNE WITH YUZU TERIYAKI SAUCE
Yield: 24 portions
Ingredients
Amounts
Tsukune
Chicken thigh meat, ground
Pork, ground
Beef, ground
Kikkoman Panko Japanese-Style
Bread Crumbs
Sake
Kikkoman Tamari Soy Sauce
Green onion, chopped
Shiitake mushroom caps, dried,
soaked, stemmed and minced
Ginger juice
Mirin
Shiso leaves, chopped
Salt
Sugar
Ichimi (Japanese red pepper)
Kombu seaweed, 4 x 6“
Water
Bamboo skewers, 6”
Yuzu teriyaki sauce
Kikkoman Organic Soy Sauce
Mirin
Sake
Sugar
Yuzu juice
2½
1¼
10
5
lb.
lb.
oz.
oz.
1/3
1/3
1/3
3
cup
cup
cup
ea.
2½
2½
1
2½
2½
1¼
1
1
24
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
ea.
gln.
ea.
1½
1½
¾
¾
1½
cups
cups
cup
cup
Tbsp.
Method
1. To make tsukune: In a large bowl, mix together chicken, pork, beef, panko, sake, soy
sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being
careful not to overwork. Form into 72 (1-ounce) meatballs. Refrigerate. In large pot,
combine kombu and water. Bring to just below a simmer; remove kombu. Bring to a
simmer; add half of the meatballs. Simmer 8 to 10 minutes, or until cooked through.
Remove with slotted spoon. Poach remaining meatballs the same way. Cool; thread 3
meatballs onto each skewer. Refrigerate until needed.
2. To make yuzu teriyaki sauce: In a saucepan, bring soy sauce, mirin, sake, and sugar to a
boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice.
3. To make ponzu sauce: In saucepan, bring all ingredients to a boil; reduce heat and
simmer 1 minute. Remove from heat and cool.
33
4. For each serving, to order: Grill 1 skewer, turning frequently, about 5 minutes or until
lightly browned. Brush with 1 tablespoon yuzu teriyaki sauce. Serve with 1½
tablespoons ponzu sauce on the side.
Recipe credit: Yo Matsuzaki and Armando Justo, as presented at the 2005 Worlds of Flavor International
Conference and Festival. Published with permission of the author. All rights reserved.
34
MAI PHAM
35
HUE-STYLE PEANUT DIPPING SAUCE
TUONG GOI CUON
Yield: 1½ cups
Ingredients
Amounts
Prepared hoisin sauce
Water
Whole fermented yellow beans
Rice vinegar
Yellow onions, minced
Sugar
Peanut butter
½
2/3
2-3
2
1/3
2
2
Garnishes
Ground chili paste
Roasted peanuts, chopped
cup
cup
Tbsp.
Tbsp.
cup
Tbsp.
Tbsp.
1 Tbsp., or to taste
1 Tbsp.
Method
1. Combine the hoisin sauce, water, bean sauce, vinegar, onions, and sugar in a pan
over moderate heat and simmer until the onions are soft, about 15 minutes. Add the
peanut butter and stir well. The sauce should be just thick enough to coat a spoon. If
it is too thick, add a little water. Set aside to cool.
2. When serving, transfer to an individual sauce bowl and garnish with chili paste and
chopped peanuts. This sauce will keep up to two weeks if refrigerated.
Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival.
Published with permission of the author. All rights reserved.
36
VIETNAMESE DIPPING SAUCE
NUOC CHAM
Yield: 1 cup
Ingredients
Amounts
Thai bird chiles (or 1 Serrano chile)
Garlic clove, sliced
Sugar
Warm water
Fresh lime juice
Fish sauce
Carrots, finely shredded for garnish
(optional)
3
1
3
2/3
1½
5
2
ea., or to taste
ea.
Tbsp.
cup
Tbsp.
Tbsp.
Tbsp.
Method
1. Cut the chiles into thin rings. Remove 1/3 of the chiles and set aside for garnish.
Place the remaining chiles, garlic, and sugar in a mortar and pound into a coarse,
wet paste. If you don’t have a mortar, just chop with a knife.
2. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to
dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before
serving
Note: Nuoc cham is a must at every Vietnamese table, no matter what is served. You can use this
condiment for dipping meat, seafood, and vegetables, and for drizzling on rice. When serving it
with steamed meats (such as steamed chicken), I often reduce the water by half so the sauce is
more concentrated.
37
TABLE SALAD
RAU SONG
Yield: 6 portions
Ingredients
Amounts
Red or green leaf lettuce leaves,
separated, washed and drained
Cucumber, thinly sliced
Starfruit, thinly sliced (optional)
Bean sprouts
Mint
Asian basil
Rau ram
Red and green perilla
1 head
½
½
2
5-6
5-6
5-6
5-6
ea.
ea.
cups
sprigs
sprigs
sprigs
sprigs
Method
1. Arrange the greens in an attractive manner on one side of a large platter. Place the
cucumber, bean sprouts, and herbs on the other side. Place the platter in the center of
the table and serve.
38
CATFISH IN CLAYPOT
CA KHO TO
Yield: 4 portions
Ingredients
Amounts
Vegetable oil
1½ Tbsp.
Sugar
1½ Tbsp.
Garlic, coarsely chopped
1 tsp.
Water, boiling
¼ cup
Fish sauce
1 Tbsp.
Fresh catfish fillets, cut into 1½” strips 2/3 lb.
Scallion, cut into thin rings
1 ea.
Cilantro sprigs and leaves, coarsely
4 ea.
chopped
¼ tsp.
Method
1. Place the oil and sugar in a 1-quart clay pot and heat over moderate heat. When the
mixture begins to turn light yellow, add the garlic and stir until it turns dark golden
(but not black), about 3 to 4 minutes. Add the water and fish sauce and bring to a
boil. Add the catfish and turn the pieces so they are evenly coated. Simmer until the
fish is done and the sauce is thickened, about 12 to 15 minutes.
2. Remove the clay pot from the heat and garnish with scallions, cilantro, and black
pepper. Serve immediately from the clay pot.
39
HANOI-STYLE ALASKAN SCALLOPS
WITH BABY DILL AND RICE NOODLES
Yield: 4 portions
Ingredients
Amounts
Galangal, 1½” piece
1 ea.
Plain yogurt
2 Tbsp.
Ground turmeric
1 tsp.
Sugar
2 tsp.
Rice vinegar
1 tsp.
Shrimp sauce
1 tsp.
Oyster sauce
2 tsp.
Salt
½ tsp.
Frozen Alaskan sea scallops, thawed
1½ lb.
Dried bun (rice vermicelli), boiled for 2/3 lb.
4-5 minutes, rinsed and drained
Red leaf lettuce, torn into bite-size
½ head
pieces
Asian basil leaves
1 bu.
Cabbage, thinly shredded, soaked in
2 cups
cold water for 30 minutes, drained
Scallions, cut into 2” lengths
4 ea.
Fresh dill, bottom stems removed,
3 bu.
cut into 1” lengths
Whole roasted peanuts
½ cup
Vietnamese Dipping Sauce (see index) ½ cup
Method
1. Peel the galangal and cut into thin slices. Pound in a mortar until mushy. Using your
fingers, squeeze the pulverized galangal to extract as much juice as you can from the
pulp. You should have about 3 teaspoons. (You can also use a Japanese ginger
grater.)
2. In a mixing bowl, combine the galangal juice, yogurt, turmeric, sugar, rice vinegar,
shrimp paste, oyster sauce, and salt. Add the scallops and toss to evenly coat them.
Set aside to marinate for 30 minutes.
3. Before cooking the scallops, set the dining table with a plate of rice vermicelli and a
platter of lettuce and Asian basil. Combine the dill and green onions and place on
one plate. Put the peanuts and dipping sauce in separate bowls. Provide each guest
with a small bowl and chopsticks.
4. Start a charcoal fire or preheat a gas grill to high. Grill the scallops just until halfway
done, about 1 minute on each side. (They will finish cooking at the table.) Transfer to
a plate and keep warm.
5. To serve, place a portable gas or electric stove in the middle of the dining table. Heat
2 tablespoons vegetable oil in a small frying pan at low to moderate heat. Add some
40
scallops and a generous amount of dill and onions. Using chopsticks or a long
handled spoon, stir gently until the scallops are hot and the herbs are wilted. Invite
each guest to assemble his or her own condiments by placing some noodles, lettuce,
herbs, and cabbage in a small bowl. To eat, top with scallops, peanuts, and sauce.
When you’re ready to eat another bowl, cook the remaining scallops the same way.
Note: One teaspoon galangal powder can be substituted for the piece of galangal. And if
you prefer to have everything cooked in the kitchen, sauté the scallops with dill and
onions and serve them on a platter.
41
BANANA BLOSSOM SALAD WITH PEANUTS
Yield: 8 portions
Ingredients
Amounts
Peanut oil
Garlic, coarsely chopped
Fish sauce
Lime juice
Thai bird chile
Sugar
Banana blossom (about ¾ lb.)
Lemon juice
Shrimp, cooked,
Pineapple, julienne
Young ginger, slivered
Cucumber, seeded, cut into long
strips, soaked in cold water for
30 minutes and drained
Red onion, thinly sliced
Rau ram (or Asian basil or mint)
leaves, cut in half, loosely packed
Peanuts, roasted, whole
Peanuts, roasted, chopped
4
2
3
4
1
5
2
2
1
½
3
1
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp. or to taste
Tbsp.
ea.
Tbsp.
lb.
cup
Tbsp.
ea.
½ cup
1½ cups
3 Tbsp.
6 Tbsp.
Method
1. Heat the oil in a small saucepan over moderate heat until just hot. Stir in garlic and
cook until golden (not brown) about 2 to 3 minutes. Set oil and garlic aside to cool.
2. Combine the fish sauce, lime juice, chopped chile, and sugar; stir well to dissolve
sugar. Set aside.
3. Trim the bottom core of the banana blossom and separate the leaves. Discard the
outer 2 or 3 leaves and the tiny bananas inside. Stack the leaves and cut into 1/16inch thick slices. Rinse well and place in a bowl of cold water. Stir in the lemon juice
and let soak for 20 minutes. Drain and spin dry.
4. Combine the banana blossom, shrimp, ginger, pineapple, cucumber, red onion, rau
ram, and crispy garlic in a mixing bowl. Add the sauce and the whole peanuts; toss
gently. Transfer to a serving plate and garnish with the remaining peanuts.
42
VIETNAMESE RICE NOODLE SOUP WITH CHICKEN
PHO GA
Yield: 6 portions
Ingredients
Amounts
Broth
Chicken backs, skin removed
3 lb.
Whole chicken (about 3½ lb.),
1 ea.
split in half
Ginger, 4” piece, cut in half lengthwise, 1 ea.
lightly bruised with the back of a
knife, charred
Yellow onions, peeled, charred
2 ea.
Fish sauce
¼ cup
Sugar
2 Tbsp.
Star anise pods, lightly toasted
10 ea.
in a dry pan for 2 minutes
Whole cloves, lighted toasted
6 ea.
in a dry pan for 2 minutes
Whole peppercorns
1 tsp.
Sea salt
1 Tbsp.
Noodle assembly
Dried 1/16” width rice sticks, cooked
Bean sprouts
Yellow onion, sliced paper thin
Scallions, cut into thin rings
Cilantro, chopped
Sprigs fresh Asian basil
Saw-leaf herb (optional)
Lime, cut into 6 wedges
Thai bird chiles, or 1 serrano,
thinly sliced
1
1
½
3
1/3
20
12
1
3
lb.
lb.
ea.
ea.
cup
ea.
ea.
ea.
ea.
to taste
Method
1. In a large stockpot, bring 5 quarts water to a rolling boil. Add the chicken backs and
the chicken pieces. Boil vigorously for 3 minutes then reduce the heat to a simmer.
Skim the surface as necessary to remove any fat or foam. Add the charred ginger and
onion. Cook until the chicken is just done, about ½ hour. Remove the chicken and set
it aside to cool. Place the star anise, cloves, and peppercorns in a spice bag and add
to the pot.
2. Let the broth cook for a total 1½ hours. Remove and discard the spice bag. Reduce
the heat to very low.
43
3. Remove the skin from the chicken and discard. Hand-shred half of it into bite-size
strips. (Save the other half for another use like chicken salad. You don’t need much
to garnish pho but you need a whole chicken to make a good broth.)
4. To serve, place the cooked noodles in the preheated bowls. (If the noodles are not
hot, reheat in a microwave or briefly dip in boiling water.) Place some yellow onions
and shredded chicken on top. Bring the broth back to a rolling boil then ladle 2 cups
into each bowl. Top with scallions and cilantro. Invite guests to garnish their bowls
with bean sprouts, fresh herbs, chiles, and squeezes of lime.
44
HANOI RICE NOODLES WITH GRILLED PORK
BUN CHA HANOI
Yield: 8 portions
Ingredients
Amounts
Scallions, sliced into thin rings
Shallot, minced
Fish sauce
Caramel sauce, or 2 tsp. brown sugar
Salt
Vegetable oil
Pork shoulder, sliced thin across the
grain
Pork, ground
Yellow onions, chopped
4
2
2
1
½
1
2
1
ea.
ea.
Tbsp.
Tbsp.
tsp.
tsp.
Tbsp.
lb.
1 lb.
½ cup
Accompaniments
Dried bun rice vermicelli, cooked
1 1/3 lb.
until soft but still firm, 4 to 5
minutes, rinsed and drained
Table Salad (see index)
Vietnamese Dipping Sauce (see index)
5 cups
Method
1. Combine the scallions, shallots, fish sauce, caramel sauce, salt, and pepper in a
mixing bowl and stir to blend. Divide the marinade equally into 2 separate bowls. In
one bowl, add the oil and pork and toss so the meat is evenly coated. Let it marinate
for 20 minutes. In the second bowl, combine the ground pork and onions and mix
well. Shape the ground pork into patties about 2 inches wide and ½ inch thick. Set
them aside until ready to cook.
2. Set the dining table with a platter of noodles and table salad. Transfer the sauce to
four small bowls. Serve each guest with a bowl of dipping sauce and another bowl to
eat from.
3. Preheat a grill or broiler to high heat. Grill the pork slices and pork patties until the
meat is done and the edges are nicely charred on both sides (this may also be cooked
in a frying pan). Transfer to a serving plate.
4. To eat, place a few slices of pork and pork patties in the dipping sauce and let them
marinate for a few minutes. Invite guests to serve themselves by placing the noodles,
herbs, and meat in their bowl and drizzling some sauce on top.
45
SALAD ROLLS WITH SHRIMP AND PORK
GOI CUON
Yield: 6 to 8 portions
Ingredients
Amounts
Pork shoulder
Raw shrimp with shells, medium
Rice papers, round, 12”
Red leaf lettuce head, small, leaves
separated and washed
Rice vermicelli, cooked in boiling
water 4-5 minutes, rinsed, drained
Bean sprouts
Fresh mint leaves
1/3
12
8
1
lb.
ea.
ea.
ea.
¼ lb.
1 cup
½ cup
Accompaniments
Hoisin-Peanut Sauce or
1 cup
Roasted peanuts, chopped, for garnish ¼ cup
Ground chili paste for garnish
2 Tbsp.
Method
1. Cook the pork in boiling salted water until just tender, about 30 minutes. Set aside to
cool and then slice into 1- x 2½-inch pieces.
2. Cook the shrimp in boiling salted water until just done, about 3 minutes. Shell,
devein, and cut in half lengthwise. Refresh in cold water and set aside.
3. Just before making the rolls, set up a salad roll “station.” Fill a large mixing bowl
with hot water. If necessary, keep some boiling water handy to add to the bowl if the
temperature drops below 110˚F. Choose an open area on the counter and arrange the
following items in the order used: the rice paper, the hot water, a damp cheesecloth,
and a platter holding all the stuffing ingredients.
4. Working with only 2 rice paper sheets at a time, dip 1 sheet, edge first, in the hot
water and turn it to wet completely, about 10 seconds. Lay the sheet down on the
cheesecloth and stretch the sheet slightly to remove any wrinkles. Wet the other rice
paper the same way and place it alongside the first.
5. Line the bottom third of the wet, pliable rice sheet with 3 shrimp halves, cut side up,
and top with two slices of pork. Make sure the ingredients are neatly placed in a
straight row. Fold a piece of lettuce into a thin rectangle about 5 inches long and
place it on top. (You may need to use only half of a leaf.) Next, top with about 1
tablespoon of vermicelli, 1 tablespoon bean sprouts, and 4 to 5 mint leaves. Make
sure the ingredients are not clumped together in the center, but evenly distributed
from one end to the other. Using your second, third, and fourth fingers, press down
on the ingredients while you use the other hand to fold over both sides of the rice
paper. (Pressing down on the ingredients is particularly important because it
46
tightens the roll.) With fingers still pressing down, use two thumbs to fold the
bottom edge over the filling and roll into a cylinder about 1½ inches wide by 5
inches long. Finish making all the remaining rolls.
6. To serve, cut the rolls into 2 or 4 equal pieces and place the cut rolls upright on an
appetizer plate. Serve with hoisin-peanut sauce or Vietnamese dipping sauce on the
side. Top sauce of choice with chopped peanuts and chili paste. If you like, garnish
the rolls with mint or cilantro sprigs.
Note: Traditionally filled with juicy shrimp and pork, the rolls also can be stuffed with
grilled chicken, salmon, or leftover turkey.
47
GRILLED SHRIMP ON SUGARCANE
CHAO TOM
Yield: 24 pieces
Ingredients
Amounts
Shrimp paste
Pork fat, or 1 egg white
Vegetable oil
Shallots, minced
Fish sauce
Sea salt
Sugar
Garlic, minced
Ground white pepper
Cornstarch
Baking powder
Raw shrimp, peeled, deveined, and
patted extremely dry
Green onions, chopped
Sugarcane, 20 oz. can, 4” pieces,
drained
Table Salad (see index)
3
1
¼
3
1
¼
1
1
½
2
½
1
oz.
Tbsp.
cup
ea.
Tbsp.
tsp.
Tbsp.
tsp.
tsp.
Tbsp.
tsp.
lb.
2 ea.
1 ea.
Method
1. Bring a small saucepan of water to a boil. Add the pork fat and cook just until the
edges turn translucent, about 2 to 3 minutes. Remove from heat and drain on paper
towels. Coarsely chop the fat and set aside. If using the egg white, skip this process.
2. In a small saucepan, heat the oil over moderate heat. Add the chopped onions and
shallots and sauté until slightly wilted, about 1 minute. With a slotted spoon,
transfer the onions to a small bowl. Add the fish sauce, salt, sugar, garlic, egg, white
pepper, cornstarch, and baking powder, and using a fork, blend the ingredients
together.
3. In a food processor, using the pulse button, combine the onion, the egg mixture, and
the shrimp, and process to a lumpy paste. Do not overmix as the paste will toughen.
Scrape the work bowl clean and transfer to mixing bowl. Stir in the green onions. If
your paste is not cold, refrigerate at this point to stiffen it.
4. Quarter the sugarcane pieces lengthwise, or halve them if they’re small. Wet your
hands with cold water. Place 2 tablespoons shrimp paste in the middle of your palm.
Place a sugarcane stick on top and mold paste around it. (The paste should be about
¼ inch thick and about 2½ inches long) Gently press the paste against the stick so
the edges are sealed. Set the shrimp paste aside on an oiled plate. Repeat with the
remaining sugarcane and paste.
48
5. Oil a steamer basket and place the sugarcane sticks in a single layer. If necessary,
steam in several batches. Steam until the shrimp paste turns pink, about 2 to 3
minutes. You can make this dish in advance up to this point. To finish the dish, grill
or broil the shrimp paste until it’s hot inside and slightly charred around the edges.
Serve immediately with table salad and dipping sauce.
49
MARINATED DAIKON AND CARROTS
Yield: 2 cups
Ingredients
Amounts
Sugar
White vinegar
Salt
Daikon radish, small, coarsely
shredded, rinsed thoroughly
Carrots, coarsely shredded,
rinsed thoroughly
½
½
½
½
cup
cup
tsp.
ea.
2 ea.
Method
1. Combine the sugar, vinegar, and salt in a bowl, and stir well.
2. Add the daikon and carrots and allow to marinate for at least 30 minutes.
3. Cover and refrigerate until ready to use.
50
ALASKAN BLACK COD WITH LILY BUDS,
MUSHROOMS & CELLOPHANE NOODLES
CA HAP TUONG BUN TAU
Yield: 4 portions
Ingredients
Amounts
Dried lily buds, tied into knots
35
Fresh or dried black shiitake mushrooms 5
Dried wood ear mushrooms, preferably 1
small, black
Dried cellophane noodles
1
Vegetable oil
2
Shallot, sliced
1
Garlic clove, minced
1
Dried chile flakes
½
Oyster sauce
1
Sugar
½
Soy sauce
2
Fermented soybeans, coarsely crushed
1
with the back of a spoon
Chicken stock, low-sodium
2/3
Alaskan black cod fillets, 6 oz., skin on
2
Ginger, 1” piece, peeled, slivered
1
Rice wine
1
Scallion, cut into 2” pieces
1
Cilantro sprigs, cut into 2” pieces
5
ea.
ea.
oz.
oz.
Tbsp.
ea.
ea.
tsp.
tsp.
tsp.
Tbsp.
tsp.
cup
ea.
ea.
Tbsp.
ea.
ea.
Method
1. Soak the lily buds, black mushrooms, wood-ear mushrooms, and noodles in hot
water for 30 minutes. Drain and squeeze dry. Remove the tough knobs and stems
from the mushrooms and slice into bite-size pieces. Cut the noodles into 10-inch
lengths. Set them aside.
2. Heat the oil in a pan over moderate heat. Add the shallots, garlic, and chile flakes
and stir until fragrant, about 10 seconds. Add the sugar, soy sauce, and black
mushrooms. Stir a few times, then add the chicken stock, wood ear mushrooms, and
noodles. Quickly transfer the mushroom mixture to a deep casserole dish that will fit
your steamer. Place the fish on top, and then sprinkle half of the ginger on top.
3. Place the dish in a steamer rack. Fill a wok or steam pan with 3 inches of water.
Steam the fish until it’s just done, about 5 to 7 minutes depending on the thickness.
Remove from heat and garnish with the remaining ginger, scallion, cilantro, and
black pepper, and serve immediately.
51
VIETNAMESE SANDWICH WITH FIVE-SPICE PORK
Yield: 4 portions
Ingredients
Amounts
Marinade
Shallots, chopped
Garlic, minced
Soy sauce
Fish sauce
Sugar
Five spice powder
Pork shoulder, untrimmed, cut into
4 rectangular pieces
Vegetable oil
Water
3
1
2
1
1½
1
1½
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
lb.
2 Tbsp.
½ cup
Sandwich assembly
Baguette pieces, 6”, split lengthwise,
4
half of the centers hallowed out
Mayonnaise
1/3
Marinated Daikon Radish and Carrots
2
(see index), completely drained
Yellow onion, thinly sliced and rinsed
¼
Cilantro sprigs
8
Hothouse cucumber, halved lengthwise ½
and cut into long strips (6” long,
¼” thick)
Jalapeño, thinly sliced (optional)
1
Salt and pepper
ea.
cup
cups
ea.
ea.
ea.
ea.
Method
1. Combine 2 tablespoons shallots, garlic, soy sauce, fish sauce, sugar, five spice
powder, and star anise in a shallow glass baking tray and stir until well blended.
Add the pork pieces and toss several times. Allow to marinate for at least 1 hour.
2. Heat the oil in a saucepan over high heat. Add the remaining shallots and stir until
fragrant, about 20 seconds. Add the pork pieces and cook until brown around the
edges. Add water to almost cover the pork, then cover and simmer until the meat is
tender, about 40 minutes. If necessary, add a little water during cooking. Remove
from heat and set aside. When the meat is cool enough to handle, cut the pork into
thin slices and return to the pan.
3. Spread the inside of each baguette with 2 tablespoons mayonnaise, and then layer
from the bottom up with pork, 1/3 cup marinated vegetables, 2 onion slices, 2
52
cilantro sprigs, 2 cucumber spears, and 2 jalapeño slices. Sprinkle 1 teaspoon soy
sauce on top, then garnish with some ground pepper and serve immediately.
Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and
53
ABHIJIT SAHA
54
MUSHROOM-CHILE FRY
Yield: 4 portions
Ingredients
Amounts
Button mushrooms
Onion, julienne
Tomato, julienne
Capsicum, julienne
Green chile, slit
Curry leaves
Turmeric powder
Cumin powder
Salt
Water
Vegetable oil
400
200
200
200
8
40
¼
1
to
100
6
Garnish
Coriander sprig
Dry red chile, fried
g
g
g
g
ea.
ea.
tsp.
tsp.
taste
ml
Tbsp.
4 ea.
4 ea.
Method
1. Heat oil in a large saucepan, add curry leaves, onion, and green chile. Stir fry for 2 to
3 minutes and add capsicum and tomato. Continue cooking for a couple of minutes
more before adding turmeric powder and cumin powder. Slip in the mushroom,
season, and stir fry for 2 to 3 minutes. Pour in the water and cook over high heat
until the liquid evaporates. Serve garnish with coriander sprigs and fried red chile.
Recipe credit: Abhijit Saha, as presented at the 2005 Worlds of Flavor International Conference and Festival.
55
PRAWN PEPPER MASALA
KARNATAKA
Yield: 4 portions
Ingredients
Amounts
Prawns, medium, peeled and deveined
Onions, chopped
Ginger-garlic paste
Green chile, chopped
Curry leaves
Tomato purée, fresh
Coriander powder
Black pepper, crushed
Cumin powder
Turmeric powder
Kashmiri chili powder
Garam masala powder
Vegetable oil
16
300
1
4
40
150
1
1½
1
¼
1
¼
6
Curry leaves, fried
Lemon wedge
ea.
g
Tbsp.
ea.
ea.
ml
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
Tbsp.
20 ea.
4 ea.
Method
1. Heat oil in a large saucepan or wok, add chopped green chile and onions. Stir-fry for
5 minutes or until golden brown. Add curry leaves, ginger-garlic paste, and the dry
spice powders. Stir-fry for a minute. Pour in the fresh tomato purée and cook for 2 to
3 minutes. Slip in the prawns with 50 milliliters of water and cook for 3 to 4 minutes
over high heat. When the liquid has almost evaporated and the prawns are done,
serve garnish with fried curry leaves and lemon wedge.
56
LAMB CHOP PEPPER FRY
ANDHRA PRADESH
Yield: 4 portions
Ingredients
Amounts
Lamb chops
Vegetable oil
Salt
Crushed black pepper
Ginger garlic paste
Turmeric powder
Onions, chopped
Ginger-garlic paste
Curry leaves
Tomato purée, fresh
Coriander powder
Umin powder
Turmeric powder
Kashmiri chili powder
Garam masala powder
Curry leaves, fried
4
6
to
1
1
¼
ea.
Tbsp.
taste
Tbsp.
Tbsp.
tsp.
300
1
4
40
150
1
1½
1
¼
1
¼
g
Tbsp
g
g
ml
Tbsp.
tsp.
Tbsp.
tsp.
tsp.
tsp.
20 ea.
Method
1. Preheat the oven to 180˚C.
2. Marinate the lamb chops with salt, crushed black pepper, ginger-garlic paste,
turmeric powder, and 2 tablespoons of vegetable oil. Set aside in a refrigerator for an
hour. Meanwhile, heat 4 tablespoon of vegetable oil in a large saucepan or a wok,
and add chopped green chile and onions. Stir-fry for 5 to 7 minutes or until golden
brown. Add curry leaves, ginger-garlic paste, and the dry spice powders and stir-fry
for a minute. Pour in the fresh tomato purée and cook for 5 more minutes. Keep
warm.
3. Remove the chops from the refrigerator and sear them on a hot skillet for a couple of
minutes on each side. Place them on a roasting tray and cook in the oven for 4 to 5
minutes. Transfer to the saucepan and cook with the pepper masala for 3 to 4
minutes. Garnish with fried curry leaves and serve with Kerala prota.
57
DATE AND RAISIN CHUTNEY
Yield: 475 grams
Ingredients
Amounts
Dates, seeded
Raisins
Pomegranate juice
Dried red chile
Fennel seeds
Cumin seeds
Ajwain seeds
Nigella seeds
Fenugreek seeds
Oil
Jaggery
Lemon juice
Salt
100
50
500
1
¼
¼
¼
¼
10
2
50
1
½
g
g
ml
ea.
tsp.
tsp.
tsp.
tsp.
ea.
Tbsp.
g
Tbsp.
tsp.
Method
1. Cut the dates into halves and soak in water with the raisins for 30 minutes.
2. Heat oil in a saucepan and add the red chile (broken into two) with the various
seeds. Allow the seeds to crackle, drain, then add the dates and raisins. Stir-fry for a
minute and pour in the pomegranate juice.
3. Bring to a boil and reduce heat to a simmer. Cook for 10 to 15 minutes, or until the
chutney thickens.
4. Finish with jaggery, salt, and lemon juice. Remove from heat and discard the red
chile pieces.
58
MASALA VADA
Yield: 250 tasting portions
Ingredients
Amounts
Channa dal
Onion, finely chopped
Green chile, finely chopped
Ginger, finely chopped
Curry leaves, chopped
Salt
Water
Oil
Fennel seeds, optional
Green coriander, chopped, optional
Tomato Chutney (recipe follows)
7.5
2
125
500
40
to
1250
5
100
125
kg
kg
g
g
g
taste
ml
l
g
g
Method
1. Wash and soak channa dal for 2 hours.
2. Drain the water and grind the channa dal roughly in a food processor. Make sure the
paste is coarse. Add the onion, green chile, ginger, curry leaves, and salt. Mix well.
3. Apply oil on your palm, make small round balls with the mixture, and flatten
slightly.
4. Heat oil in a saucepan or deep fat fryer. Fry the vada until golden brown over
medium heat.
5. Serve hot with tomato chutney.
59
TOMATO CHUTNEY
Ingredients
Amounts
Tomato, sliced
Garlic cloves
Split Bengal gram (channa dal)
Split Urad lentil (urud dhuli)
Dry red chile (Kashmiri)
Ginger
Oil
Tamarind pulp
Water
Salt
6
130
400
400
90
90
240
8
960
to
kg
g
g
g
g
g
ml
Tbsp.
ml
taste
Method
1. Heat oil and add channa da and urad dall, ginger, garlic, and chile. Stir fry for 1
minute.
2. Add asafetida and quartered tomato. Cook for 5 minutes, and add tamarind paste.
Remove from heat.
3. Allow to cool, and then put mixture in a grinder with water and process to make a
coarse paste.
4. Season to taste.
60
BANGALORE FISH NUGGETS
Yield: 4 portions
Ingredients
Amounts
Fish, cut into 2 cm cubes
Ginger garlic paste
Lemon juice
Salt
600
1
1
½
g
tsp.
Tbsp.
tsp.
Chile flakes
Fresh red chile
Ginger-garlic paste
Rice flour
Hung curd
Coconut milk powder
Salt
3
2
1
1½
4
4
to
Tbsp.
ea.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
taste
Vegetable oil, for frying
500 ml
Method
1. Marinate the fish pieces with ginger-garlic paste, lemon juice, and salt. Set aside for
30 minutes.
2. In a separate mixing bowl, mix together all the other ingredients and transfer the fish
pieces. Coat well and fry in medium hot oil. Serve with mint chutney garnished with
lemon wedge and sliced onions.
61
MINT CHUTNEY
Ingredients
Amounts
Mint, chopped
Coriander, chopped
Green chile
Ginger
Garlic
Chat masala
Salt
Lemon juice
Water
Yogurt
125
250
15
50
50
5
to
5
250
500
g
g
ea.
g
g
tsp.
taste
Tbsp.
ml
ml
Method
1. Blend together chopped mint, chopped coriander, green chile, ginger, garlic, and
water in a food processor to make a fine paste.
2. Add the rest of the ingredients and mix well. Adjust seasoning
62
ONION CHUTNEY
Yield: 6 portions
Ingredients
Amounts
Onion, sliced
Green chile
Ginger
Garlic cloves
Oil
Coriander leaf
Yogurt
Salt
Asafetida
200
3
10
5
2
20
180
to
1
g
ea.
g
ea.
Tbsp.
g
ml
taste
pinch
Method
1. Heat oil in a pan. Add the ginger and garlic, followed by the asafetida, onion, green
chile, and coriander. Stir-fry for 3 minutes until soft.
2. Put mixture in a grinder with the yogurt and process to make a coarse paste. Adjust
the seasoning.
63
RICE PUDDING WITH APPLE AND RAISIN
APPLE AND RAISIN PHIRNI
Yield: 4 portions
Ingredients
Amounts
Basmati rice
Milk
Sugar
Apple
Raisins
Cardamom powder
Water
50
500
150
½
25
1
100
Garnish
Pistachio flakes
Silver leaf
g
ml
g
ea
g
pinch
ml
1 tsp.
4 ea.
Method
1. Wash and soak the basmati rice in water for an hour. Drain and grind into a fine
paste with 100 milliliters of water in a food processor.
2. Bring the milk to a boil in a saucepan. Reduce the heat to a simmer and add the rice
paste gradually in a steady stream while stirring continuously with a balloon whisk.
Cook for 3 to 4 minutes over low heat, whisking the mixture at all times. Add sugar,
raisins and cook for a couple of minutes more. Remove from the heat and set aside.
3. Quickly peel and dice the apple very small. Stir them into the phrini while it is still
warm. Pour the phirni into serving bowls (preferably terra cotta) and refrigerate for
an hour. Serve garnished with pistachio flakes and silver leaf.
64
SPINACH AND CASHEW NUT BITOKS
PALAK KAJU KEBAB
Yield: 4 portions
Ingredients
Amounts
Cashew nuts, broken
Spinach leaves
Paneer, grated
Cumin powder
Coriander powder
Garam masala powder
Dry fenugreek leaves, kassuri methi,
crushed
Corn starch
Salt
Vegetable oil
150
1
4
100
1
1
½
1
g
kg.
ea.
g
tsp.
tsp.
tsp.
tsp.
6 Tbsp.
to taste
500 ml
Method
1. Clean, wash, and drain the spinach leaves. Blanch them in boiling salted water for 2
minutes. Drain and refresh in ice-cold water. Squeeze out the excess water and chop
roughly. Crush the cashew nuts into small pieces with a rolling pin. Place all
ingredients in a mixing bowl and mix well to bind them together.
2. Make into round balls 1 inch in diameter and flatten lightly with your palm. Deepfry over medium heat or shallow-fry on a griddle for 2 to 3 minutes on each side.
Sprinkle with chaat masala and serve as an appetizer with mint chutney.
65
PEANUT CHUTNEY
Yield: 6 portions
Ingredients
Amounts
Peanuts, roasted
Tamarind pulp
Garlic cloves
Dry red chile, Kashmiri
Green chile
Coconut, grated
Ginger
Coriander leaf
Salt
Water
75
2
4
4
1
50
5
10
to
180
g
Tbsp.
ea.
ea.
ea.
g
g
g
taste
ml
Method
1. Broil the peanuts and red chiles in a pan for 2 minutes. Mix together all the above
ingredients. Put it in a grinder with water and process to make a coarse paste. Adjust
the seasoning.
66
SESAME CHUTNEY
TIL CHUTNEY
Yield: 10 portions
Ingredients
Amounts
Sesame seeds, lightly toasted
Coriander leaves, chopped
Mint leaves, chopped
Green chiles, chopped
Tamarind pulp
Water
Salt
50
25
15
3
45
4
to
g
g
g
ea.
ml
Tbsp.
taste
Method
1. Place all ingredients in a blender and process to make a coarse paste.
67
CHANNA LENTIL BITOKS
MASALA VADA
Yield: 4 portions
Ingredients
Amounts
Channa lentil
Onion, medium, finely chopped
Green chile, finely chopped
Ginger, finely chopped
Curry leaves, chopped
Salt
Water
Oil
Fennel seeds (optional)
Green coriander, chopped (optional)
250
1
2
2
2
to
4
for
1
2
g
ea.
ea.
Tbsp.
Tbsp.
taste
Tbsp.
frying
Tbsp.
Tbsp.
Method
1. Wash and soak channa dal for 2 hours. Drain and grind in a food processor to make
a coarse paste.
2. Place the lentil paste in a mixing bowl. Add the chopped onions, green chile, ginger,
curry leaves, and salt. Mix well.
3. Apply a little oil on your palms, then make small round balls 1 inch in diameter with
the mixture and flatten slightly. Deep fry them over medium heat until golden
brown in batches of 6. Serve hot as an appetizer with coconut and garlic chutney.
68
AROMATIC CHICKEN PILAF
CHICKEN YAKHNI PULAO
Yield: 4 portions
Ingredients
Amounts
Chicken thigh, boneless
Ghee
Vegetable oil
Cumin seeds
Green cardamom
Black cardamom
Black peppercorns
Mace
Star anise
Cloves
Cinnamon quills
Bay leaf
Onion, sliced
Garlic, sliced
Green chile, split
Basmati rice
Chicken stock
Salt
400
3
3
1
4
1
1
1
1
8
1
1
200
1
2
300
500
to
Garnish
Onions, sliced, fried to golden brown
Cashew nuts, fried
Mint leaves
g
Tbsp.
Tbsp.
tsp.
ea.
ea.
tsp.
ea.
ea.
ea.
ea.
ea.
g
Tbsp.
ea.
g
ml
taste
2 Tbsp.
2 Tbsp.
12 ea.
Method
1. Wash and soak the basmati rice for 30 minutes.
2. Heat the ghee in a heavy bottom saucepan and add cumin seeds, green cardamom,
black cardamom, black peppercorn, cloves, cinnamon quills, and bay leaf. Allow
them to crackle for half a minute and add the sliced onion and garlic. Stir fry for 2 to
3 minutes and slip in the chicken pieces. Continue to stir fry for 3 more minutes.
3. Add the basmati rice and chicken stock. Bring it to a boil and cook over medium
heat, stirring from time to time for 6 to 8 minutes or until most of the liquid has been
absorbed. Reduce the heat to a simmer, cover with a lid and cook for 5 to 7 minutes
or until the rice is cooked through.
4. Serve garnished with fried onions, cashew nuts, and mint leaves.
69
PRAWN CURRY WITH COCONUT MILK AND TURMERIC
CHAMEEN MOILY
Yield: 4 portions
Ingredients
Amounts
Prawns, medium, peeled and
deveined
Turmeric
Red chile powder
Coconut oil or vegetable oil
Green chile, slit
Ginger, julienne
Garlic cloves, chopped
Onion, large, thinly sliced
Curry leaves
Coconut milk
Tomato, quartered
Lemon juice
Salt
Water
600 g
Garnish
Coriander sprig
Ginger, julienne
1
½
50
4
2
6
1
20
300
2
3
to
200
tsp.
tsp.
ml
ea.
Tbsp.
ea.
ea.
ea.
ml
ea.
Tbsp.
taste
ml
4 ea.
1 Tbsp.
Method
1. Heat oil in wok or a saucepan, add the curry leaves, and allow them to crackle. Add
sliced onion and stir fry for 3 minutes over medium heat.
2. Slip in the ginger, garlic, and tomatoes, and stir-fry for 3 more minutes. Add the slit
green chile, turmeric, and red chile powder and stir well. Pour in the coconut milk
with 200 milliliters of water and bring to a boil.
3. Add the prawns and cook over medium heat for 5 minutes or until the prawns are
done, stirring occasionally. Adjust the seasoning, finish with lemon juice and serve
with seamed rice.
70
CHOCOLATE MOUSSE WITH CARDAMOM
Yield: 4 portions
Ingredients
Amounts
Water
Liquid glucose
Gelatin
Chocolate, broken into small pieces
Double cream
Castor sugar
Cardamom powder
75
75
4
175
150
15
¼
Garnish
Fancy chocolate garnish
Green cardamom
ml
ml
g
g
g
g
tsp.
4 ea.
2 ea.
Method
1. In a large saucepan mix water and liquid glucose and bring to a boil.
2. Turn off the flame and add the chocolate and stir until the chocolate melts and
dissolves in the liquid.
3. Dissolve the gelatin in ½ cup of warm water and add to the above mixture.
4. Add cardamom powder and allow the mixture to cool down.
5. Whip the cream with sugar and fold it into the chocolate mixture gradually with a
whisk.
6. Pour in a service bowl or a mold and refrigerate for 2 hours. Serve garnished with
chocolate flakes or cocoa powder.
71
COCONUT RICE
Yield: 4 portions
Ingredients
Amounts
Basmati rice
Coconut oil
Mustard seeds
Urad lentils
Channa lentils
Onion, chopped
Coconut, grated
Curry leaves
Coriander leaves, chopped
Salt
400
6
1
1
1
100
4
80
40
2
to
Garnish
Coconut slivers
Curry leaves
Cashew nuts, fried
g
Tbsp.
tsp.
Tbsp.
Tbsp.
g
ea.
g
ea.
Tbsp.
taste
4 ea.
10 ea.
1 Tbsp.
Method
1. Wash and soak basmati rice for 30 minutes.
2. Heat oil in a large heavy bottom saucepan, then add mustard seeds, and channa and
urad lentils. Allow them to crackle and add the onion and stir fry for 2 minutes
before adding in the green chile, curry leaves, and grated coconut. Stir-fry for a
couple of minutes and add 750 milliliters of water. Bring it to a boil and add the
basmati rice and salt.
3. Cook over medium heat for 6 to 8 minutes, or until 80 percent of the water has
evaporated. Sprinkle in the chopped green coriander, cover with a lid, and place on a
hot plate. Allow it to cook for 5 to 6 minutes over simmering heat or until the
remaining water has been absorbed.
4. Serve garnished with coconut slivers, fried cashew nut and fried curry leaves.
72
SURBHI SAHNI
73
SHAHI TUKDA
Yield: 50 portions
Ingredients
Amounts
Milk
Heavy cream
Green cardamom, crushed
Vanilla beans, split and scraped
8
8
12
2
cups
cups
ea.
ea.
Brioche Pullman bread slices, cut into
50 ea.
4” rounds
Saffron Syrup (recipe follows)
Almond Brittle (recipe follows), crushed
Method
1. For cardamom cream: In a heavy-bottom saucepan, bring all ingredients to a rolling
boil.
2. Lower the heat to the lowest setting and cook until the mixture is reduced by half,
about 4 hours. Stir every 10 to 15 minutes with a large spoon, scraping the bottom
and sides of the pan to avoid burning. As the mixture thickens it should be stirred
more frequently.
3. Strain the mixture in a container and cover with plastic wrap. Make small holes in
the plastic wrap to allow steam to escape.
4. Plating instructions: Heat the oil to 325˚F. Bring the saffron syrup to a boil in the pan.
5. Fry the bread in hot oil; drain the oil on paper towels. Quickly throw the bread in
boiling sugar syrup and press down lightly for about 30 seconds. Put it on the plate,
one slice per portion, and top with about 2 ounces of the cardamom cream. Sprinkle
liberally the top with almond brittle. Serve immediately.
Recipe credit: Surbhi Sahni, as presented at the 2005 Worlds of Flavor International Conference and
74
SAFFRON SYRUP
Yield: 50 portions
Ingredients
Amounts
Saffron
Sugar
Water
a pinch
4 cups
4 cups
Method
1. Toast the saffron lightly in the oven until it turns a shade darker. Quickly crush it
between your fingers.
2. Combine the crushed saffron, water, and sugar in a heavy-bottom pan. Stir the sugar
to remove the lumps, put the pan on the stove, and bring the mixture to a boil.
Reduce the heat and cook for an additional 3 minutes. Keep it away in the pan for
later use. Make the mixture fresh for using it in the same day.
75
ALMOND BRITTLE
Makes about 50 portions
Ingredients
Amounts
Sugar
Water
Corn syrup
Toasted granulated almonds
2
½
¼
1½
cups
cup
cup
cups
Method
1. Combine the sugar, water, and corn syrup in a heavy-bottomed pan. Stir together
with a spoon, making sure there are no lumps of dry sugar left.
2. Cover the pan and place it on medium heat for 4 minutes. Remove the lid, increase
the heat to high, and bring it to a boil. Do not stir, but if sugar crystals appear on the
side of the pan, use a wet pastry brush to clean the sides.
3. Cook the sugar until it just about starts to change color, 300˚F. At this point lower the
heat and cook the sugar until golden brown or 325˚F. Remove from heat quickly and
throw in the almonds and pour everything on the prepared tray, distributing it
evenly. Spread the candied nuts with an offset spatula.
4. Let cool completely and break in chunks. Throw everything in a food processor and
pulse a few times to get panko bread crumb consistency. Store in air-tight container
at room temperature.
76
GREEN CARDAMOM KULFI
Yield: 15 portions
Ingredients
Amounts
Kulfi
Milk
2
Heavy cream
3
Sugar
¼
Green cardamom pods, crushed to
3
a powder
Green cardamom seeds, crushed
1½
(save the skins for use in other dishes)
Evaporated milk
9
Condensed milk
3½
cups
cups
cup
ea.
tsp.
oz.
oz.
Pistachio brittle
Sugar
Water
Corn syrup
Granulated pistachio, toasted
2
½
¼
1½
Tangerine sorbet
Tangerine purée, fresh, frozen
Sorbet syrup
1 kg
470 grams
cups
cup
cup
cups
Method
1. To make the pistachio brittle: Combine sugar, water, and corn syrup in a heavy-bottom
pan. Stir them together with a spoon, making sure there are no lumps of dry sugar
left.
2. Cover the pan and place it on medium heat for 4 minutes. Remove the lid and
increase the heat to high and bring it to a boil. Do not stir but if sugar crystals appear
on the side of the pan, use a wet pastry brush to clean the sides.
3. Cook the sugar till it just about starts to change color 300ºF, at this point lower the
heat and cook the sugar till golden brown or 325ºF. Remove from heat quickly and
throw in the pistachios. Pour everything on the prepared tray, distributing it evenly.
Spread the candied nuts with an offset spatula.
4. Let it cool completely and break into chunks. Throw everything in a food processor
and pulse a few times to get panko bread crumbs consistency. Store in air tight
container at room temperature.
5. To make the kulfi: In a heavy bottom saucepan, bring milk, heavy cream, sugar and
green cardamom powder to a rolling boil. At this point, lower the heat and cook
until the mixture is reduced by half, about 2 hours. Stir every 10 to 15 minutes with a
large spoon scraping the bottom and cleaning the sides of the pan to avoid burning.
6. Pour in the evaporated milk and condensed milk and cook the mixture down further
until about 4 cups of mixture remains, about 1 hour. Make sure to stir the mixture
77
7.
8.
9.
10.
11.
frequently to reduce caramelization, or else it will stick to the bottom of the
saucepan.
Strain the mixture into a bowl and cover with clean plastic wrap. Perforate with a
knife to let the steam escape and avoid skin formation.
Once the mixture is cool, blend with a hand blender and pour in a desired molds
leaving ½ finger space from the top. Cover and freeze for at least 8 hours.
At this point take out and sprinkle the crushed pistachio brittle on it making sure to
cover the complete surface area. Pour more kulfi mixture on this to reach the top of
the mold cover and refreeze for at least 8 hours. Pistachio brittle should not be put in
the mold more then 12 hours before service as the caramel tends to loose its texture
in the freezer.
To make the tangerine sorbet: Pour tangerine purée and sorbet syrup in a container and
blend using a stick blender, pass through a strainer. Run in the ice cream machine as
per manufacturer’s instructions. Chill for at least 6 hours before serving.
To finish: Take the tangerine sorbet out of the freezer half an hour before service.
Place a scoop of tangerine sorbet, press the kulfi in the middle. Serve immediately.
78
PISTACHIO BRITTLE
Yield: 30 portions
Ingredients
Amounts
Sugar
Water
Corn syrup
Pistachios, toasted, granulated
2
½
¼
1½
cups
cup
ea.
cups
Method
5. Combine sugar, water, and corn syrup in a heavy bottom pan. Stir them together
with as spoon, making sure there are no lumps of dry sugar left.
6. Cover pan and place it on medium heat for four minutes. After four minutes, remove
the lid, increase the heat to high and bring it to a boil. Do not stir, but if sugar
crystals appear on the side of the pan, use a wet pastry brush to clean the sides.
7. Cook sugar until it just about starts to change color (300ºF). At this point lower the
heat and cook sugar until golden brown, or 325ºF. Remove from heat quickly and
throw in the pistachios. Pour everything on the prepared tray, distributing it evenly.
Spread the candied nuts with an offset spatula.
8. Let cool completely and break in chunks. Throw everything in a food processor and
pulse a few times to panko bread consistency. Store in air-tight container at room
temperature.
79
TANGERINE SORBET
Yield: 24 two-ounce portions
Ingredients
Amounts
Tangerine purée, fresh frozen
Sorbet syrup
1 kg
470 g
Method
1. Pour tangerine purée and sorbet syrup in a container and blend using a stick
blender. Pass through a strainer.
2. Run in an ice cream machine, per manufacturer’s instructions. Chill for at least 6
hours before serving
80
SUVIR SARAN & HEMANT MATHUR
81
COCONUT-MINT RICE
Ingredients
Amounts
Basmati rice, drained, spread out
on a baking sheet, cooled to room
temperature
Chutney
Mint sprigs, thick stems trimmed
Buttermilk
Fresh ginger, 2” piece, peeled and cut
into 2-3 pieces
Dried red chiles
Unsweetened, shredded coconut
Black peppercorns
Fresh curry leaves, torn into pieces
(or 10 frozen)
Unsweetened, shredded coconut
Canola oil
Black mustard seeds
Yellow split peas (channa dal or
supermarket variety)
Unsalted, dry roasted peanuts
Cumin seeds
Hulled, black gram beans (urad dal)
Indian sesame seeds
(or 16 frozen)
Asafetida
All-purpose flour
Buttermilk
Salt
Lime, juice of
7 cups
1 bu.
1 cup
1 ea.
3
2
¼
6
ea.
Tbsp.
tsp.
ea.
2
3
1
1
Tbsp.
Tbsp.
Tbsp.
Tbsp.
½
1
2
½
12
1/8
1
½
1½
½
cup
tsp.
tsp.
tsp.
ea.
tsp.
Tbsp.
cup
tsp., or to taste
ea.
Method
1. For the chutney, combine all of the chutney ingredients in a blender or a food
processor and grind to a purée. Set aside.
2. Toast the coconut in a small frying pan over medium heat, stirring, until it begins to
turn a yellowish-brown color, 1 to 2 minutes (do not burn).
3. When the rice is cool, combine the oil, mustard seeds (if using), yellow split peas,
and peanuts in a large frying pan, wok, or kadai over medium-high heat. Cook,
82
4.
5.
6.
7.
8.
stirring, 1 to 2 minutes (If using mustard seeds, cover the pan to avoid splattering
and cook until you hear the seeds crackle and pop).
Add the cumin, urad dal, sesame seeds, curry leaves, and asafetida (if using), and
cook, stirring, until the peanuts and legumes turn a nice golden color, about 1½
minutes (stand back if using curry leaves; they spit when they hit the hot oil).
Turn the heat down to low. Add the flour and cook, stirring, 30 seconds.
Stir in the chutney, buttermilk, and salt, and bring to a simmer.
Add the rice and stir gently to blend all of the ingredients. Cook uncovered, stirring
every now and then, until the rice is hot, about 2 to 3 minutes.
Stir in the toasted coconut and the lime juice. Taste for salt and serve hot.
Note: For a softer texture, soak the legumes in water to cover for 10 minutes, then drain
before frying.
Recipe credit: Suvir Saran and Hemant Mathur, as presented at the 2005 Worlds of Flavor International
83
GRAPE RAITA
Ingredients
Amounts
Plain yogurt
Seedless grapes, halved
Ground cumin, toasted
Sugar
Cayenne pepper or paprika
3
1½
2
2
½
cups
cups
tsp.
tsp.
tsp.
Tempering oil
Canola oil
Black mustard or cumin seeds
Fennel seeds
(or 10 frozen)
3
2
1
6
tsp.
tsp.
tsp.
fresh
Salt
¼ tsp., or to taste
Method
1. Whisk the yogurt in a bowl until smooth and lightened.
2. Stir in the grapes, and then the cumin, sugar, and cayenne or paprika. Heat the oil
with the mustard or cumin seeds in a small frying pan or kadai over medium-high
heat. Cook until the cumin darkens or the mustard seeds crackle, 1 to 2 minutes
(cover the 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 they hit the hot oil).
3. Pour over the yogurt and chill well. Just before serving, stir in the salt.
84
MY GRAND-UNCLE’S KHICHAREE
MUNG DAAL KEE KHICAHREE
Ingredients
Amounts
Yellow split mung beans (moon chilka 1¼
dal), picked over, rinsed and drained
Basmati rice
¾
Ghee, butter, or canola oil
¼
Whole, dried red chiles
3
Cumin seeds
1½
Bay leaves
2
Whole cloves
8
Black peppercorns
4
Turmeric
½
Asafetida
1/8
Freshly ground black pepper
¼
Onions, halved through the root ends,
2
each half cut in half again crosswise,
and then sliced ¼“ thick
Cauliflower, small, broken into medium 1
size florets
Green peas, frozen or shelled
2
Water
4¼
Salt
1½
Garam masala
¼
cups
cup
cup
ea.
tsp.
ea.
ea.
ea.
tsp.
tsp.
tsp.
tsp.
ea.
cups
cups
tsp., or to taste
tsp.
Method
1. Combine the split mung beans or yellow split peas and rice in a bowl and add cold
water to cover; let soak 20 minutes. Drain and set aside the rice and lentils and also
the water.
2. Combine the ghee, butter, or oil, red chiles, cumin seeds, bay leaves, cloves,
peppercorns, turmeric, asafetida (if using), and black pepper in a medium, heavybottom saucepan or casserole over medium-high heat. Cook, stirring, for 2 minutes.
3. Add the onions and cook, stirring, until they beginto wilt, about 3 minutes.Add the
cauliflower and cook for another 2 minutes. Add the peas and cook for another 2
minutes.
4. Add the rice and lentil mixture and sauté, stirring gently so as not to break the rice,
about 1 minutes.
5. Add the reserved water, salt, and garam masala and stir gently to mix. Bring to a
boil, turn the heat down to low, cover and simmer very gently 20 minutes. Stir
85
gently. Then cover and continue cooking until the rice and lentils are tender and the
mixture is still somewhat wet, about 5 more minutes. Taste for salt and serve hot.
Conference and Festival. Published with permission of the author. All rights reserved
86
PEAR CHUTNEY
Yield: 1 pint
Ingredients
Amounts
Canola oil
1
Coriander seeds, coarsely ground
1
in a spice grinder
Ground ginger
1
Asafetida
½
Cayenne pepper
½
Ground cloves
¼
Hot green chile, fresh, very finely minced 1
Pears, peeled, cored and cut into
2½
½” cubes
Sugar
1
Fenugreek leaves
¼
Cider vinegar
¼
Currants
¼
Tbsp.
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
lb.
cup
cup
cup
cup
Method
1. Combine the oil, coriander, ginger, asafetida, cayenne, clove, and chile in a medium
saucepan over medium-high heat. Cook, stirring, until fragrant, 1 to 2 minutes.
2. Add the remaining ingredients, bring to a boil, lower the heat to medium-low and
cook, partially covered, until thickened, 25 to 35 minutes. Ladle the chutney into a
dry, sterilized quart jar and process according to manufacturer’s instructions. Cool
and then chill.
87
SWEET AND SOUR BUTTERNUT SQUASH
WITH GINGER AND CHILES
KADDU KEE SABZI
Ingredients
Amounts
Butternut squash
2-2¼
Canola oil
3
Fresh ginger, 1’ piece, peeled and minced 1
Fresh, hot green chile, chopped
1
Fenugreek seeds, optional
¼
Cayenne pepper
¼
Asafetida, optional
1/8
Salt
1½
Sugar
1½
Dried mango powder (amchur),
2
or juice of ½ a lemon or lime
lb.
Tbsp.
ea.
ea.
tsp.
tsp.
tsp.
tsp., or to taste
tsp.
tsp.
Method
1. Cut the squash in half lengthwise. Peel it with a vegetable peeler or a paring knife
and scrape out the seeds. Cut the two halves lengthwise into ½ inch, thick strips.
Then cut the strips crosswise into 1½-inch pieces.
2. Heat the oil in a large wok, kadai, or frying pan over medium-high heat. Add the
ginger and cook, stirring, 1 minutes.
3. Add the fresh chile, fenugreek (if using), cayenne, and asafetida, if using, and cook,
stirring, 30 seconds.
4. Add the squash and stir to coat with the oil. Stir in the salt and sugar. Turn the heat
down to medium. Cover and cook until the squash is tender, about 25 minutes.
Uncover and stir the squash every 5 minutes and check on the cooking; if the spices
begin to burn, turn the heat down. If the squash doesn’t brown at all, turn the heat
up slightly.
5. Stir in the dried mango powder, or lemon or lime juice. Mash the squash with a
spoon to break up some of the pieces. Taste for salt and serve hot.
88
GAEL’S TANDOORI LAMB CHOPS
Yield: 4 portions
Ingredients
Amounts
Rib lamb chops, cut 1” to 1 ½” thick
Paprika
Cayenne pepper
Mace, ground
Nutmeg, ground
Garam masala
Cumin seeds, toasted, coarsely ground
Garlic cloves, medium, minced very
fine or ground to a paste
Ginger, 3” piece, peeled and
minced very fine or ground to a paste
Malt vinegar
Lemon, juiced
Salt
Yogurt, drained in a cheesecloth-lined
strainer or a coffee filter for 2 hours
Canola oil
Butter, melted
2
1
½
¼
¼
1
1
8
lb.
Tbsp.
tsp.
tsp.
tsp.
Tbsp.
Tbsp.
ea.
1 ea.
¼
1
1
¾
cup
ea.
tsp.
cup
2 Tbsp.
3 Tbsp.
Method
1. Cut 3 or 4 deep slashes in each of the chops.
2. Mix all of the remaining ingredients except the oil and melted butter in a nonplastic
bowl large enough to hold the chops. Add the chops and toss to coat in the
marinade. Put the chops with the marinade in a large, resealable plastic bag and
refrigerate overnight.
3. Preheat the oven to 550°F, or preheat the grill.
4. Add the oil to the bag with the chops, reseal, and massage the bag between your
hands to oil the chops. Remove the chops from the marinade. If roasting in the oven,
put the chops in a single layer on a rack in a foil-lined baking pan and roast 20
minutes; remove from the oven and let rest 5 minutes; then turn the chops, drizzle
with the butter, and roast 10 more minutes. If grilling, grill 5 minutes on each side;
let rest 5 minutes off the grill, then brush with the butter and grill 5 more minutes on
each side.
89
HALIBUT “EN PAPILLOTE” WITH
A MINT-CILANTRO CHUTNEY
Yield: 4 portions
Ingredients
Halibut fillets, skinless, 4 ea.
Salt
Lemon juice
Plain yogurt
Garam Masala (recipe follows)
Mint cilantro chutney
Fresh cilantro leaves
Scallions, white part only, trimmed
Ginger, 1” piece, peeled, cut into
large pieces
Garlic cloves
Fresh hot green chiles, stemmed
and seeded
Fresh mint leaves (optional)
Cream cheese
Cumin seeds
Sugar
Salt
Lemon juice
Amounts
3 lb.
2 tsp.
1 ea.
¼ cup
½ tsp.
2 cups
1 bu.
1 ea.
4 ea.
3 ea.
½
1/3
¾
½
to
1
cup
cup
tsp.
tsp.
taste
ea.
Method
1. Preheat the oven to 450°F.
2. Sprinkle the halibut all over with one teaspoon of the salt and the lemon juice and
refrigerate for 10 minutes. Rinse and pat the fish dry on paper towels.
3. Stir together the yogurt, garam masala, and remaining one teaspoon of salt. Pour
over the fish and refrigerate 45 more minutes.
4. For the chutney: Combine the ingredients in a blender and process until well blended.
5. Cut a piece of aluminum foil about 15 inches long and lay it on a work surface with
one of the short ends facing you. Brush the bottom half with a little oil. Set one fillet
on top of the greased foil. Cut the fillet in half crosswise and remove the top half.
Spoon 1 to 2 tablespoons of chutney over the bottom half and cover with the top half.
Spoon 1 to 2 more tablespoons of chutney on top of the fish. Fold the top half of the
foil rectangle over the halibut so that the top and bottom edges meet. Fold the
bottom edge up about ¼ inch, and then fold it up twice more. Do the same on both
sides to completely seal the halibut in the foil package. Repeat to make 3 more
packages.
6. Put the packages in a single layer on a baking sheet and bake until the foil just begins
to puff, about 10 minutes. Cut the packages open and slide the fish and chutney out
onto plates. Serve hot.
90
GARAM MASALA
Ingredients
Amounts
Cinnamon stick, broken into pieces
Bay leaves
Cumin seeds
Coriander seeds
Green cardamom pods
Black peppercorns
Whole cloves
Dried red chile
Ground mace
1
2
¼
1/3
1
1
2
1
1/8
ea.
ea.
cup
cup
Tbsp.
Tbsp.
tsp.
ea.
tsp.
Method
1. Combine the cinnamon, bay leaves, cumin, coriander, cardamom, peppercorns,
cloves, and red chiles in a frying pan and toast over medium heat, stirring
constantly, until the cumin turns uniformly brown, 4 to 5 minutes. Put into a spice
grinder and grind to a powder. Stir in the mace and store in an airtight container.
91
CRISPY OKRA SALAD
Ingredients
Amounts
Canola oil
Okra, stemmed and julienned
lengthwise
Red onion, thinly sliced
Tomato, cored, seeded, and julienned
Cilantro, chopped
Lemon juice
Salt
Chaat masala
as needed
1 lb.
½
1
¼
½
to
to
ea.
ea.
cup
ea., or as needed
taste
taste
Method
1. Put at least 2 inches of oil in a countertop deep fryer or in a pan on the stove and
turn the heat to medium-high; bring to 350°F.
2. Fry the julienned okra in batches small enough not to crowd the pan or fryer, and
make sure to let the oil return to temperature between batches. Fry it until crisp,
about 5 to 7 minutes. The seeds will swell and it will be deeply colored at the edges.
Transfer to paper towels to drain.
3. Toss the okra together with the onion, tomato, and cilantro, squeeze the lemon juice
over all of it, and season to taste with salt and chaat masala.
92
AMRITSARI FRIED SALMON
SOOKHEE MASALEDAAR MACHEE
Yield: 4 portions
Ingredients
Amounts
Garlic cloves, ground to a paste with
¼ tsp. of cumin seeds
Ginger, 2” piece, finely minced
Ground coriander
Salt
Cayenne pepper
Fresh lime juice
Skinless salmon fillet, cut into 2”
pieces about 1/3” thick
Bread crumbs, seasoned with¼ tsp.
salt and pinch of cayenne
Canola oil
Lemon wedges, for serving
8 ea.
1
2½
¼
a
1½
1½
ea.
tsp.
tsp.
pinch
Tbsp.
lb.
2 cups
1¼ cups
Method
1. Stir together the garlic-cumin paste, ginger, coriander, salt, cayenne, and lime juice.
Rub over the salmon and refrigerate 2 hours.
2. Spread the bread crumbs on a large plate. Coat the salmon squares in the crumbs.
3. Heat the ghee or canola oil in a large, heavy bottomed frying pan over medium heat
until “shimmering.” Add as many salmon peieces as will comribably fit in one layer
and cook until well browned on both sides and cooked through, about 2½ minutes
total (if the salmon browns faster than that, turn the heat down). Remove the salmon
to a plate lined with paper towels. Continue until all of the salmon has been cooked.
4. Serve hot, with the lemon wedges.
93
MANCHURIAN-STYLE CAULIFLOWER
LAHSUNI GOBI
Ingredients
Amounts
Canola oil, for frying
Eggs
3 ea.
Cornstarch
2/3 cup
1 tsp.
Salt for the batter, plus additional
to season the sauce
1 tsp.
Cauliflower head, large, trimmed and
1 ea.
separated into florets; or, 2 small
Garlic, finely minced
2 tsp.
Ketchup
1 cup
Cayenne
½ tsp., or to taste
Method
1. Put at least 2 inches of oil in a countertop deep fryer or in a pan on the stove and
turn the heat to medium-high; bring to 350˚F.
2. Beat the eggs and cornstarch together in a bowl large enough to accommodate the
cauliflower until well blended. Season the batter with salt and pepper, then add the
cauliflower. Use your hands to toss until the florets are evenly coated.
3. Fry the cauliflower in batches small enough not to crowd your pan or fryer and
make sure to let the oil return to temperature (350˚F) between batches. Fry until the
florets take on a pale, sandy color, with a little brown mottling; transfer to paper
towels to drain.
4. Warm a tablespoon of oil in a large non-stick pan or wok over medium heat and
immediately add the minced garlic. Cook the garlic for a minute or two until
fragrant but not colored, then add the ketchup. Cook, stirring, for about 5 minutes,
until the sauce bubbles, thickens, and starts to caramelize around the edges of the
pan. Add the cayenne; taste and add salt if necessary. Toss the cauliflower in the
sauce until evenly coated and serve.
Recipe credit: Suvir Saran and Hemant Mathura, as presented at the 2005 Worlds of Flavor International
94
MY SISTER’S FAVORITE CORN
MAKAYEE NOO CURRY
Ingredients
Amounts
Green paste
Hot green chile, fresh, stemmed
and halved
Cumin seeds
Fresh ginger, 2” piece, peeled and cut
into large chunks
(or 16 frozen)
Fresh cilantro sprigs, with tender
stems only
Water
Milk
Half and half
Canola oil
Cumin seeds
Black mustard seeds
Dried red chiles
Turmeric
Curry leaves, torn into pieces
Asafetida
All-purpose flour
Salt
Fresh corn kernels, cut from 6 ears,
or frozen corn
1 ea.
½ tsp.
1 ea.
12 ea.
¼ cup
2 Tbsp.
1
1
3
1½
1
3
¼
6
1/8
1
¾
4
cup
cup
Tbsp.
tsp.
tsp.
ea.
tsp.
fresh or 10 frozen
tsp.
Tbsp.
tsp., or to taste
cups
Method
1. For the green paste: Combine all of the ingredients in a small food processor and
process to a paste. Set aside.
2. Combine the milk and half-and-half in a 2-cup measure.
3. Combine the oil, cumin, and mustard seeds, if using, in a large saucepan over
medium-high heat. Cover, if using mustard seeds (they pop and splatter) and cook
until the cumin turns golden brown or the mustard seeds crackle, 1 to 2 minutes.
4. Add the chiles, turmeric, curry leaves, and asafetida, if using, and stir (stand back if
using curry leaves; they spit when they hit the oil). Immediately add the green paste
and turn the heat down to low. Then cook, stirring, 1 minute.
5. Add the flour and cook, stirring, 1 more minute, scraping the bottom of the pan to
keep the flour from sticking.
95
6. Gradually add the milk mixture, about 1 tablespoon at a time first, to make a smooth
paste. Start to add the milk more quickly, adding the final cup all at once. Stir in the
salt and the corn, and bring to a boil. Reduce the heat and simmer uncovered, until
the corn is tender, about 4 minutes. Taste for salt and serve hot.
96
TANDOORI PRAWNS
Yield: 4 portions
Ingredients
Amounts
Ginger, fresh, minced
Garlic, minced
All-purpose flour or chickpea flour
Cumin or carom seeds
White pepper, ground
Garam masala
Turmeric
Lemon juice
Yogurt, drained in a cheesecloth-lined
strainer or a coffee filter for at least
two hours
3
3
3
1
1
1
½
½
2
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
tsp.
cup
cups
Shrimp, “colossal,” shelled
Cumin seeds
Salt
Butter, melted
Lemon, cut in half
12 ea. (about 2 lb.)
1 tsp.
3 Tbsp.
1 ea.
Method
1. For the marinade, stir together the ginger, garlic, all-purpose or chickpea flour,
cumin or carom seeds, white pepper, garam masala, and turmeric in a bowl large
enough to hold the shrimp. Stir in the lemon juice and then the yogurt, ¼ cup at a
time, stirring until smooth after each addition.
2. Add the shrimp and toss to coat with the marinade. Refrigerate for at least 2 hours.
3. Toast the cumin in a dry frying pan over medium heat, stirring, until fragrant and
lightly browned, 2 to 3 minutes. Grind to a powder and set aside.
4. Preheat the oven to 550°F, or heat the grill. If using the oven, put the shrimp in a
single layer on a rack in a foil-lined baking pan, sprinkle with salt, and roast 10
minutes. If grilling, grill 3 minutes each side; let rest 15 minutes off the grill, then
brush with the butter and grill 10 more minutes.
5. Arrange the shrimp on a platter, sprinkle with the reserved toasted cumin, and
squeeze the lemon over. Serve hot.
97
CHAI SIRIYARN
98
CHICKEN IN COCONUT SOUP
TOM KHA GAI
Yield: 4 portions
Ingredients
Amounts
Chicken stock
Coconut milk
Lemon grass stalks, slightly pounded
cut into 1” pieces
Galanga slices
Kaffir lime leaves, center core removed
Mushrooms, button or crimini, sliced
Chicken meat, sliced
Palm sugar
Fish sauce
Lime juice, fresh squeezed
Thai chiles or serranos, sliced
Cilantro sprigs
Sawtooth coriander leaves, coarsely
chopped
2¼ cups
2 cups
1 ea.
12
8
1½
½
1
4
4-5
2-4
8
2
ea.
ea.
cup
lb.
tsp.
Tbsp.
Tbsp.
ea.
ea.
Tbsp.
Method
1. In a pot, combine chicken stock, coconut milk, lemon grass, galangal, and kaffir lime
leaves; bring to a boil.
2. Add sliced chicken and continue cooking with medium heat until the chicken is
cooked, about 3 to 4 minutes.
3. Add the mushrooms; stir in the fish sauce, lime juice, palm sugar, and chiles, and
turn off the heat.
4. Transfer to serving bowl and garnish with cilantro and sawtooth coriander. Serve
immediately.
Recipe credit: Chai Siriyarn, as presented at the 2005 Worlds of Flavor International Conference and
99
THAI MOCHI
KHANOM DTOM
Ingredients
Amounts
Coconut, finely grated, medium old
Palm sugar
White sugar
Coconut cream
Salt
Dough from Floating Lotus Seeds
in Coconut (recipe follows)
Garnish
Coconut, finely grated, medium old
Salt
2
1
2
½
¼
cups
cup
Tbsp.
cup
tsp.
1 cup
2 pinch
Method
1. Combine all the ingredients in a non-stick pan and cook to a simmer, stirring
constantly, until all the liquid is evaporated. The texture should be dry and sticky.
Allow to cool, then roll into small balls about 2 centimeters (½ inch) in diameter and
set aside.
2. Pinch off small pieces of dough, using both your palms to roll the dough and press
into thin discs. Place a cooled coconut ball in the center of each pastry disc and wrap.
Repeat until all pastry and coconut balls are used up.
3. In a saucepan, bring some water to a boil. When it is at a boil, drop the balls in and
cook until the sweets float to the top. Drain. Roll the finished balls in the coconut and
salt mixture.
100
FLOATING LOTUS SEEDS IN COCONUT
KHANUM BUA LOY
Ingredients
Amount
For the “lotus seeds”
Glutinous rice flour
Kabocha squash, cooked and mashed
Water
1 cup
⅓ cup
1½ cups
Sauce
Coconut milk, preferably Buddha
brand
Granulated sugar
Palm sugar or light brown sugar
Salt
Pandanus leaves, lightly bruised,
folded and tied into a knot
2 cups
¾ cup
2 Tbsp.
¼ tsp. or to taste
2 ea.
Method
1. Combine the glutinous rice flour and mashed squash in a mixing bowl. Add ½ cup
water, about 1 to 2 tablespoons at a time, and knead into a soft dough. Roll into
several rod-shaped pieces about ½-inch thick. Pinch off small pieces of dough and
using your fingers, roll into a lotus seed-size balls (about ½-inch diameter). Set them
aside. Continue until all the dough is used.
2. Fill a medium pot with water and bring it to a boil over moderate heat. Add the rice
flour balls and boil until they float to the surface and are done, about 2 minutes.
Remove with a slotted spoon and drop them in cold water.
3. In another saucepan, combine the coconut milk, the remaining water, sugar, palm
sugar, salt, and pandanus leaves. While stirring, bring the liquid to a gentle boil over
low heat. Drain the cooked rice flour balls and add to the pot. Remove the pot from
the heat and set aside to cool for 10 minutes before serving.
Note: This simplified recipe calls for kabocha squash but in Thailand, it’s often made
with pandanus juice and taro root, which gives the rice flour balls contrasting colors.
Serve this dessert warm and in a small bowl.
101
MIANG KUM
Yield: 4 portions
Ingredients
Amount
For assembly
Coconut meat, shredded
Red onion or shallot, small diced
Fresh ginger, small diced
Unsalted roasted peanuts
Dried shrimp, small
Lime wedges, sliced thin, quartered
Spinach leaves, large
1½
¼
¼
¼
¼
¼
as
For the sauce
Water
Sugar
Coconut sugar
Coconut meat, toasted
Shallots, sliced
Fresh ginger, sliced
Dried shrimp, ground
Galangal, sliced
Fish sauce
Shrimp paste
1½
1
1
½
1/3
1/3
¼
3
2
1
cups
cup
cup
cup
cup
cup
needed
cups
cup
cup
cup
cup
cup
cup
ea.
Tbsp.
tsp.
Method
1. Roast shredded coconut meat at 325°F on a sheet pan until golden brown and crisp.
Keep turning occasionally to ensure even toasting.
2. Place shallots, ginger, peanuts, limes, and dried shrimp in separate mounds on a
serving platter. Set aside.
3. Wash and cut spinach leaves, use only large nice ones. Set aside.
4. In a small pot, dissolve sugar and coconut sugar in the 1 cup water. Bring to a boil
and reduce to low heat. Cook for about 10 to 15 minutes to make a thick syrup.
5. Combine the rest of the sauce ingredients in a blender. Add ½ cup water to facilitate
blending. Purée until the texture is smooth.
6. Combine the blended mixture with the sugar syrup, mix well, and cook for 10 to 15
minutes over medium heat. The sauce should become thick. Cool until well chilled.
7. Place a spinach leaf with the back facing up. Add a couple pieces of onions, ginger,
peanuts, dried shrimps, lime wedges, and some toasted coconut on the leaf.
8. Top with the sauce and wrap with your hands. The whole wrap should be eaten in
one bite to get the combination of flavors from the ingredients.
102
STEAMED FISH FILLET IN CURRY MOUSSE
HOR MOK
Yield: 4 portions
Ingredients
Fish fillet, sliced (snapper, salmon
rock cod, or sea bass)
Red curry paste
Fish paste (optional)
Roasted peanuts, ground
Rhizome powder
Egg
Fish sauce
Palm sugar (or brown sugar)
Ground white pepper
Paprika powder
Kaffir lime leaves, very finely sliced
Coconut milk
Cabbage, shredded
Sweet basil (horapha)
Banana leaves (optional containers)
Coconut topping
Coconut milk
Rice flour
Water
Amounts
1 lb.
1/3
1/3
1
1
1
¼
2
½
½
4
3
4
2
cup
cup
Tbsp.
Tbsp.
ea.
cup
tsp.
tsp.
tsp.
ea.
cups
cups
cups
½ cup
½ Tbsp.
1 Tbsp.
Method
1. Mix sliced fish, curry paste, fish paste, ground peanuts, rhizome, egg, fish sauce,
sugar, white pepper, paprika, kaffir lime leaves, and half of the coconut milk in a
proper container.
2. Stir with a wood spatula in one direction only, and add the remaining coconut milk
a little at a time. Keep stirring until the curry sauce turns thicker, about 7 to 8
minutes.
3. Steam or parboil the shredded cabbage halfway and set aside.
4. Divide the cabbage and basil into 4 portions each. Divide the fish into 4 portions.
5. Fill each container with the portioned cabbage and basil on the bottom and sliced
fish on top. Steam for 15 to 20 minutes.
6. For the topping: Heat another ½ cup of coconut milk in a saucepan. Combine ½
tablespoon of rice flour and 1 tablespoon water. Combine with the coconut milk. Stir
well and bring to a boil, remove from the heat and set aside.
7. When the hor mok is done, put about 2 tablespoons of coconut topping on each
container and sprinkle with some very finely sliced green onion, cilantro, and kaffir
lime leaves.
103
Recipe credit: Chai Siriyarn, as presented at the 20055Worlds of Flavor International Conference and
Festival. Published with permission of the author. All rights reserved
104
GREEN CURRY WITH CHICKEN
Yield: 4 portions
Ingredients
Amount
Green curry paste
⅓
Chicken breast, cut in bite size pieces
1½
Coconut milk (Mae Ploy brand)
2½
Thai basil leaves
⅓
Long eggplant, cut into small pieces
2
Chicken stock
1
Half and half
½
Palm sugar (or brown sugar)
2
Fish sauce
3
Kaffir lime leaves (center stem removed) 4
cup
lb.
cups (one 19.5 oz. can)
cup
ea.
cup
cup
tsp.
Tbsp.
ea.
Method
1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a medium
non-stick saucepan. Cook over medium heat, stirring often, for 3 to 5 minutes. Add
green curry paste; continue to cook and stir until the mixture becomes dry and
fragrant, about 5 to 7 minutes. Tiny pockets of oil should start to surface. If the oil
does not surface, add 1 to 2 tablespoons of vegetable oil and keep stirring for another
minute. Transfer mixture to a larger pot.
2. Add the chicken and cut eggplant and stir for 1 to 2 minutes, then add the remaining
coconut milk and chicken stock. Cook over medium heat until the chicken is cooked
and eggplant is tender. Add the half and half, fish sauce, sugar, kaffir lime leaves,
and basil. Bring to a boil. Remove from heat and adjust the seasoning.
105
GREEN CURRY PASTE
Ingredients
Amount
Thai green bird chiles
Fresh hot green peppers, chopped
Coriander seeds
Cumin seeds
White peppercorns
Garlic, thinly sliced
Shallots, thinly sliced
Lemon grass thinly sliced
Galanga, finely chopped
Kaffir lime rind, chopped
Cilantro, including stems, roots,
and leaves
Thai shrimp paste
Salt
20-25
2-4
1
1
½
4
3
2
1
1
⅓
ea.
ea.
Tbsp.
tsp.
tsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
cup
1 tsp.
½ Tbsp.
Method
1. Combine coriander, cumin, and peppercorns in a small skillet. Toss over medium
heat until fragrant, about 5 minutes, stirring frequently. Grind to a fine powder.
2. In a blender, put the rest of the ingredients and add the spice mixture. Purée until a
smooth paste forms, about 2 to 3 minutes. Add about ⅓ of a cup of water to facilitate
blending.
Festival. Published with permission of the author. All rights reserved
106
LATIN AMERICA
107
RICK BAYLESS
108
ROASTED GARLIC TAMALES
WITH RICOTTA AND SWISS CHARD
TAMALES DE REQUESÓN Y ACELGAS
Yield: About 24 tamales
Ingredients
Amounts
Dried corn husks, 8 oz. pkg.
1 ea.
For the batter
Garlic head, unpeeled
1
Fresh pork lard (or vegetable
10
shortening), soft, not runny
Baking powder
1
Salt
Coarse-ground corn masa for tamales, or 2
3½ cups dried masa harina for tamales
mixed with 2¼ cups hot water
Chicken broth, plus an additional ½ cup 1
for the optional second beating
ea.
oz.
tsp.
lb.
cup
For the filling
Swiss chard
1 bu.
Ricotta, farmer’s cheese or yogurt cheese 1 cup
Method
1. Soak the corn husks: Place the husks in a large bowl, cover with very hot water, weight
with a plate to keep submerged and rehydrate until pliable, between 1 and 2 hours.
2. Prepare the batter: Roast the unpeeled garlic cloves in an ungreased skillet over
medium heat, turning frequently, until soft and blackened in places, 10 to 15
minutes. Cool, peel, and finely chop. Measure the lard (or shortening), baking
powder, and 2 teaspoons salt into the bowl of your electric mixer. Add half of the
garlic. Beat on medium-high for about a minute, until light in texture. In 3 additions,
add the masa. Reduce the speed to medium-low, and slowly dribble in enough broth
(usually about 1 cup) to give it the consistency of cake batter. Raise the speed to
medium-high again and beat for another minute. The mixture has been beaten
enough when it’s so fluffy that a ½ teaspoon dollop floats in a cup of cold water.
Refrigerate the batter while you prepare the filling.
3. Prepare the filling: Set up a vegetable steamer with about an inch of water in the lower
part and bring to a boil. Remove the central rib from each Swiss chard leaf. (An easy
way to do it is to grasp the leaf in one hand—you’ll need to fold it along the central
rib’s axis, so you can grasp both sides—while you hold of the stalk with the other.
Pull the two in opposite directions and the tough part of that central rib will tear
away from the leaf. Butter-sauteing the stems makes a wonderful side dish—or
109
4.
5.
6.
7.
8.
snack for the hungry cook.) Cut the leaves crosswise into ½-inch strips. Steam the
chard until tender (it’ll still have a little texture—sort of like al dente spinach), about
4 minutes, then spread into a thin layer on a plate to cool quickly. Mix with the
remaining garlic and sprinkle with salt. Taste and add more salt if you think
necessary. Set out the ricotta.
Make the tamales: For the lightest tamales, rebeat the refrigerated batter; for this to be
effective, it will need at least an hour in the refrigerator to firm up, allowing you to
be able to dribble in up to an additional ½ cup broth without becoming too soft.
Drain the husks, then choose 24 of the largest, most pliable ones—they should be
about at least 6 inches long and 6 inches wide (at the widest end). If there aren’t
enough large husks, you can overlap smaller ones. Use several of the longest
remaining cornhusks to tear into ¼-inch strips for tying the tamales. Line the steamer
basket with some of the remaining corn husks and fill the bottom compartment with
at least 1½ inches of water. To steam 24 tamales in a single batch, you’ll need a
steamer basket that is about 10 inches in diameter with 6 inches of depth for
standing up the tamales.
Form the tamales: One at a time, lay out one of the large husks on your work space
and spread ¼ cup of the batter into a 4-inch square over the wide end, leaving 1½
inches uncovered on the narrow end, at least ¾ inch on each of the long sides.
Distribute a generous tablespoon of the chard and about 2 teaspoons of ricotta down
the center of the batter. Pick up the two long sides of the husk and bring them
together (which will cause the batter to roll up and encase the filling). If the
uncovered borders of the two long sides you’re holding are narrow, tuck one side
under the other; if wide, roll both sides over in the same direction around the tamal.
If the husk is small, feel free to roll the whole thing in another husk. Fold up the
empty 1½ inches to form a “bottom” on which the tamal will stand while steaming;
secure it in place by tying one of the corn husk strips around it. Stand in the steamer
while you form the remaining tamales. Lay extra husks over the open tops of the
tamales (don’t worry about covering them completely—they won’t get soggy as they
steam). Set the steamer lid in place.
Steaming the tamales: Set the steamer over high heat. When the steam comes puffing
out, reduce the heat to medium and let cook about 1¼ hours. Make sure that the
water doesn’t boil away; if it becomes necessary to replenish the water, add boiling
water.
The tamales are done when the batter comes free from the husk—at this point they
will still seem quite soft. Turn off the heat under the steamer and let stand, covered,
about 15 minutes to firm up.
Recipe credit: Rick Bayless, as presented at the 2005 Worlds of Flavor International Conference and Festival.
110
DELUXE SEAFOOD COCKTAIL
COCTEL “VUELVE A LA VIDA”
Yield: 7 cups, 8 first-course portions
Ingredients
Amounts
For the ceviche
Sashimi-quality skinless halibut (or
snapper, striped bass or other
white-fleshed fish) fillets, cut into
pieces no larger than ½”
Fresh lime juice
Fresh white onion, chopped
12 oz.
1½ cups
½ cup
For the sauce
Tomatoes, preferably plum-shaped, very
ripe; or 2 15-oz. cans diced tomatoes in
juice (preferably fire-roasted)
Garlic cloves, unpeeled
3
Red onion, sliced crosswise into 4 rounds 1
Corn syrup
1½
Sweet vinegar (balsamic works, but
3
sweet sherry vinegar is preferred),
plus more if necessary
Brown sugar or crushed piloncillo,
3
plus a little more if needed
Black pepper, freshly ground, cumin,
a
and allspice
Olive or vegetable oil
2
Tamazula Hot Sauce (the extra hot
¼
variety is great)
Salt
For finishing the dish
Shrimp, cooked, peeled and, if large,
cut into ½” pieces
Oysters, fresh-shucked
Jícama, peeled and cut into ¼” dice
Cilantro, chopped
Avocado, large, peeled, pitted and cut
into ¼” dice
1 1/3 lb.
ea.
ea.
Tbsp.
Tbsp.
Tbsp.
pinch each
Tbsp.
cup
12 oz.
8
1
½
1
ea.
cup
cup
ea.
Method
1. Make the ceviche: In a small glass or stainless bowl, combine the halibut, lime juice,
and chopped white onion. Cover and refrigerate—it’ll take 4 hours to completely
111
2.
3.
4.
5.
“cook” the fish through, though rare or medium-rare may be to your taste (as it is
mine).
Make the sauce: If using fresh tomatoes, roast them 4 inches below a preheated broiler
until soft, blackened and blistered, about 6 minutes per side; tip off the juice from the
cans of tomatoes. Roast the garlic on one side of an ungreased skillet set over
medium heat; on the other side of the skillet lay a piece of foil and spread out the
slices of red onion. Turn the garlic regularly until soft and blackened in spots, 10 to
15 minutes. After about 5 minutes, pry the browned, softening onion slices off the
foil and flip over to brown the other side. When handleable, peel off the skins from
the roasted fresh tomatoes and garlic. Roughly chop the roasted onion.
In a food processor or blender, pulse the tomatoes until nearly puréed. Heat the oil
over medium in a heavy medium (6-quart) saucepan, then add the tomato. To the
blender or food processor (no need to wash), add the garlic, onion, corn syup,
vinegar, brown sugar, spices, and ½ cup water. Process until smooth. Add to the pan
and simmer the mixture briskly until thick (it should have reduced to half the
quantity—about 2 cups), about 15 to 20 minutes. It should look like thick chunky
ketchup. Cool.
Stir in the hot sauce and just enough water (usually about 1/3 cup) to give the sauce
the consistency of thickish cocktail sauce. Taste and season with salt, usually about a
scant teaspoon.
Finish the seafood cocktail: Drain off most of the lime juice from the halibut and
onion—leaving about 2 tablespoons gives the dish a nice tang. Pour into a large
bowl, along with the sauce, shrimp, oysters (you may want to cut them in half if they
are large), jícama and cilantro. Stir to combine. Fold in the chopped avocado and the
coctel is ready to spoon into individual dishes and serve.
112
SLOW-STEAMED GOAT OR LAMB
WITH MILD CHILE SEASONING
BIRRIA DE CHIVO O DE CARNERO
Yield: 6 portions
Ingredients
Amounts
Goat hind quarter
5
Dried chiles guajillos, large, stemmed, 12
seeded, and deveined
Garlic cloves, unpeeled
6
Cider vinegar
3
Cumin seeds
¼
Black peppercorns
½
Salt
1
Sugar
2
Fresh masa
1
Tomato, large, roasted, cored, and peeled 1
Oregano
1
Salt
½
Onion, small, chopped in 1/8” dice
1
Fresh coriander, coarsely chopped
2-3
Limes, small, quartered
2
lb.
ea.
ea.
Tbsp.
tsp.
tsp.
tsp.
tsp.
lbs.
ea.
tsp.
tsp.
ea.
Tbsp.
ea.
Method
1. Trim most of the fat from the meat. If it is a goat hind quarter, cut into 2 pieces with
a cleaver, severing it through the joint at the top of the leg. If goat hind quarter is not
available, use a 3-pound bone-in lamb roast from the shoulder or butt-end of the leg.
Place in a large non-corrosive dish.
2. The chile marinade: Heat a griddle or heavy skillet over medium. Tear the chiles into
flat pieces and toast them a few at a time, pressing them against the hot surface with
a metal spatula until they crackle and blister, then flipping them over and pressing
them again. Cover with boiling water, weight with a plate to keep them submerged
and soak 30 minutes. Roast the garlic on the hot griddle or skillet, turning frequently,
until soft inside and blackened outside, about 15 minutes. Cool and peel.
3. Drain the chiles and place in a blender jar with the garlic and vinegar. Pulverize the
cumin and peppercorns in a mortar or spice grinder, and add to the blender along
with the salt and ¾ cup water. Blend until smooth, and then strain through a
medium-mesh sieve. Remove ½ cup, stir in the sugar, cover and set aside for the
final glazing. Spread the rest of the chile paste over the meat, cover and refrigerate
for at least 4 hours or, preferably, overnight.
4. Slow-steaming: Preheat the oven to 325ºF. Set a roasting rack into a deep, wide kettle
or stockpot; if it doesn’t sit at least 1 inch above the bottom of the pot, prop it up on
113
5.
6.
7.
8.
9.
custard cups, tin cans, or the like. Measure in 3 cups of water, then lay the marinated
meat on the rack and spread any remaining marinade over it.
Add water to the masa (or masa harina mixture) to make soft dough. Roll tennis ballsize pieces between your palms to make ¾-inch ropes, then press them gently all
around the top edge of your pot. Set the lid in place and press it into the masa to
seal. Bake for 3 hours.
Finishing the broth: Break the seal by tapping the hardened masa with the back of a
cleaver or mallet, and take off the lid; then carefully remove the tender meat. Take
out the rack, spoon the fat off the broth, then measure it. You need at least 1 quart—
if necessary, add water to bring it to that level. Pour the broth into a small saucepan.
Purée the tomato in a blender or food processor, add it to the broth along with the
oregano, cover, and simmer over medium-low heat for 20 minutes. Season with salt.
Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of
gristle, and excess fat from the meat, keeping the pieces of meat as large as possible.
Set the meat on a baking sheet, brush lightly with the reserved chile-paste glaze, then
bake for 10 minutes to set the glaze.
Either present the meat on a large platter and pass the warm broth separately, or
slice the meat across the grain and serve it in deep plates, awash in the broth. Mix
the onion and fresh coriander, and pass it with the lime at the table.
114
TANGY YUCATECAN GRILLED PORK
WITH ROASTED AND FRESH GARNISHES
POC CHUC
Yield: 4 portions
Ingredients
Amounts
White onions, medium, unpeeled
Boneless pork steaks, cut from the
shoulder or leg, well-trimmed,
thin-cut
Sour orange juice, fresh
plus a little more if needed.
Salt
Cabbage, thinly sliced
Cilantro, roughly chopped
plus a few sprigs for garnish
Ripe tomatoes, medium-large,
cored, sliced ¼” thick
Avocado, large, peeled, pitted,
sliced ¼“ thick
2 ea.
1½ lb.
¾ cup
to
to
3
1/3
taste
taste
cups
cup
1 lb.
1 ea.
Method
1. Light a charcoal fire and let it burn until all the coals are medium-hot and covered
with gray ash.
2. While the onions are roasting, pound the meat with a flat mallet to about 1/8-inch
thick. Drizzle with ¼ cup of the sour orange (or 3 tablespoons lime) juice, cover, and
set aside.
3. Cool the onions until handle-able, peel the charred outer layers off, then cut what
remains into ½ inch squares. Toss with ¼ cup of the sour orange (or about 3
tablespoons lime) juice and season with salt and pepper.
4. Toss the cabbage with the cilantro and the remaining ¼ cup of sour orange (or 3
tablespoons lime) juice; season with salt and pepper. Spread onto a large serving
platter about 14 inches or so in diameter. Decorate the perimeter with alternating
slices of tomato and avocado, and sprinkle them with salt and pepper
5. Stoke your fire with new charcoal and let it get really hot. Sprinkle both sides of the
meat generously with salt and pepper. Working with a couple of pieces at a time,
grill the pork: Let sear about 2 minutes on one side, then flip it over and sear on the
other. The total cooking time for 1/8-inch pork steaks over a very hot fire will be no
more than three or four minutes.
6. Lay the meat slightly overlapping down the center of the platter and strew the
onions over the meat. Decorate with a few cilantro sprigs and serve without delay,
accompanied by salsa and baskets of hot tortillas.
115
Note: Thin-cut boneless pork chops may be substituted or the pork steaks. A generous ½
cup fresh lime juices, plus a little more if needed, may be substituted for the orange
juice.
Variations and improvisations: This dish could easily be made with butterflied,
pounded, boneless, skinless chicken breasts, or with skirt steak. If you like spicy food
and want more flavor in the marinade, smear a little of the habanero salsa over the meat
in place of the sour orange.
116
FRESH CHEESE IN ROASTED TOMATILLO SALSA
PANELA EN SALSA VERDE
Yield: 4 portions
Ingredients
Amounts
Garlic cloves, large, peeled
Tomatillos, husked, rinsed, cut in half
(about 4 medium)
Hot green chiles, small (serrano or
jalapeño), stems broken off,
roughly chopped
Salt
Panela cheese, in ¾” cubes (2 loosely
packed cups)
White onion, finely chopped
Cilantro, chopped, loosely packed
2 ea.
½ lb.
to taste
to taste
8 oz.
¼ cup
¼ cup
Method
1. Set a small non-stick skillet over medium-heat (if no-non-stick skillet is available, lay
in a piece of foil). Lay in the garlic and tomatillos, cut side down. When the
tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the
other side. Tomatillos should be completely soft.
2. Scoop tomatillos and garlic into a blender of food processor, and let cool to room
temperature, about 3 minutes. Add the chile and ½ cup water. Blend to a smooth
purée. Taste and season with salt, usually a generous half teaspoon.
3. Pour the salsa into a medium (3 quart) saucepan and bring to a simmer over medium
heat. Add the cheese. When the cheese is heated through, about 2 to 3 minutes, pour
the mixture into a warm serving dish—in Mexico, the often use a super-charged
stone mortar (molcajete) that has been heated for about 45 minutes to and hour in a
400ºF oven.
4. Scoop the chopped onion into a strainer and rinse under cold water. Sprinkle over
the dish along with chopped cilantro. Serve right away.
117
WILO BENET
118
AVOCADO AJILI-MOJILI
Yield: about 2 quarts
Ingredients
Amounts
Sweet aji chiles
Onions, chopped
Garlic cloves
Recao leaves
Olive oil
Rice vinegar
Lime juice
Haas avocados
2
2
3
30
1
½
½
3
cups
cups
ea.
ea.
cup
cup
cup
ea.
Method
1. Seed and remove stems from the ajis.
2. Place all ingredients except avocados in a blender and purée. Make sure all the
ingredients purée entirely.
3. Add the meat of the avocados and continue puréeing until a creamy consistency
similar to that of mayonnaise is achieved.
4. Correct seasoning with salt and pepper and chill for a couple hours before use.
Recipe credit: Wilo Benet, as presented at the 2005 Worlds of Flavor International Conference and Festival.
119
CHICKPEA AND CHORIZO PASTELES
WITH CALDO SANTO
Ingredients
Amounts
White tanier root
Pumpkin
Chickpeas, cooked
Adobo
Ground chorizo
Plantain leaves
Salt and pepper
Clams, large
Basil leaves
Fish stock
Lemon grass sprig
Tomato paste
Long-leaf cilantro leaves
Land or blue crab
Water
Coconut milk
2.2
10
1
1
5
½
to
6
7
1
1
2
10
1
½
2
lb.
oz.
lb.
oz.
oz.
lb.
taste
ea.
ea.
qt.
ea.
oz
ea.
ea.
gl.
cans
Method
1. Caldo santa method: In a small stockpot, place the fish stock, the crab (split in two),
clams, lemon grass, long-leaf cilantro, tomato paste, and basil leaves. Make sure the
ingredients are covered well with the liquids and simmer for about 40 minutes.
2. Place the stock through a chinoise onto another pot and add the coconut milk and
simmer for 15 minutes.
3. Thicken with a little cornstarch and season with salt and pepper. The final
consistency should be brothy.
4. Pasteles procedure: Start by peeling the tanier and pumpkin as well as freeing the
pumpkin from any seeds.
5. In a food processor, grind both the pumpkin and tanier very finely and evenly. At
this point this mix should feel a little pasty and have a light orange color.
6. In a large stainless steel bowl, fold the garbanzos, chorizo, and adobo into the
ground mix, making sure all the ingredients are evenly spread throughout the mix.
7. If the end product is going to be tasting size portions, cut the plantain leaves into 3
by 3-inch pieces. Place about 3 ounces of the mix in the middle of the leaf and fold
letter style, turning both ends toward the inside.
8. Place the “pastelito” in a bamboo steamer or commercial steamer for approximately
15 to 20 minutes. Serve on the leaf with a little caldo santo or olive oil.
120
TAMARIND BARBECUE SAUCE
Yield: 60 1-ounce portions
Ingredients
Amounts
Tamarind concentrate
China (orange)
Garlic cloves
Spice cloves
Cinnamon sticks
Star anise
Whole black pepper
Bay leaves
Cilantro, chopped
Long-leaf cilantro, chopped
Honey
Tomato paste
White vinegar
32
2
4
10
4
8
1
3
½
½
½
½
½
oz.
ea.
ea.
ea.
ea.
ea.
oz.
ea.
lb.
lb.
cup
cup
cup
Method
1. Place all the ingredients in a stainless steel bowl. Make sure all the ingredients are
well incorporated and let steep overnight.
2. Put mix through a chinoise and use sparingly with a brush on birds or as a dipping
sauce serve on the side. The sauce can be used hot or cold.
121
SALT COD, AVOCADO AJILI MOJILI
AND CHAYOTE SALAD
Yield: 8 to 10 tasting portions
Ingredients
Amounts
Green-skinned chayotes
Salt cod, boneless
Micro cilantro
Egg yolks
Yuzu juice
Olive oil
Chives, chopped
Onions, chopped
Avocado Ajili Mojili (see index)
3
1
1
2
½
1½
3
2
2
4
ea.
cup
cup
ea.
cup
cups
Tbsp.
ea.
Tbsp.
Tbsp.
Method
1. Cut 1.5-inch cylinders from the chayotes and slice paper-thin in a mandoline to form
little discs. Reserve in water. Oil lightly 2-inch rings and shingle the chayote discs in
the inside wall of the rings. Cover and refrigerate until it’s time to stuff them.
2. Lightly desalt the cod, making sure it preserves certain amount of its original salt
content by reconstituting the fish in cold water in the refrigerator overnight. If at this
point the fish is still too salty in its middle, boil in milk for a few minutes,
approximately 15 minutes and taste again. If at this point the fish is still too salty,
repeat the milk boil until moderate salt levels are achieved.
3. Mix the cod, chives, onions, and hard boiled eggs in a container and drizzle three
tablespoons of olive oil and season with cracked black pepper to taste. This may
require salt to compensate for the oil and other elements that are unafffected by the
cod’s salt.
4. Incorporate the avocado ajili mojili into the cod mix. Reserve, refrigerated.
5. Place the egg yolks in a blender and add the yuzu juice. Froth the mixture, then add
the remaining olive oil in a drizzle to form a thick vinaigrette. Finish seasoning with
salt and pepper.
6. Fill the chayote rings with the cod mixture and press gently to ensure there are no air
pockets. Unmold onto the center of the serving plate. Drizzle some yuzu vinaigrette
around, place a generous pinch of the micro cilantro greens on top of the cylinder,
and serve quickly.
122
PUERTO RICAN CREOLE SAUCE
Ingredients
Amounts
Olive oil
Cubanelle peppers
Onion, small, chopped
Sofrito
Capers, small
Green olives, chopped
Bay leaves
Spanish tomato sauce, goya
Recao leaves, chopped
White vinegar
Sugar
Salt and pepper
1½
5
2
2
3
2
4
2½
15
3
6
oz.
ea.
ea.
oz.
Tbsp.
Tbsp.
ea.
qt.
ea.
Tbsp.
oz.
Method
1. In a medium-size rondeau, heat the olive oil over medium heat and sweat the
peppers, onion, and garlic until translucent.
2. Add the sofrito and cook for 5 minutes.
3. Continue by adding the tomato sauce, bay leaves, capers, olives, white vinegar, and
sugar, and simmer until the consistency of marinara sauce has been achieved,
approximately 20 minutes.
4. Correct seasoning with salt and pepper and finish with chopped recao.
5. The final sauce should have a lightly sweet .
123
CORNED BEEF STEW
Yield: 10 portions
Ingredients
Amounts
Olive oil
Onions, small dice
Garlic, chopped
Spanish tomato sauce, goya
Cilantro, chopped
Long-leaf cilantro, chopped
Bay leaves
Corned beef brisket, cooked and ground
Creole sauce
Sugar
2
2
1
4
2
1
2
4
6
1
oz.
ea.
oz.
oz.
oz.
oz.
ea.
lb.
oz.
oz.
Method
1. In a large rondeau place olive oil over medium heat and sweat the onions and garlic
until translucent.
2. Add the tomato sauce, cilantro, long-leaf cilantro, and bay leaves and cooking a low
fire for approximately 10 minutes.
3. Add the ground corned beef brisket, creole sauce, and sugar, and cook on a low fire
until the mixture has compacted to a moist state, approximately 15 to 20 minutes.
Correct seasoning with salt and pepper if necessary.
4. This recipe can be used as a stuffing ripe plantains in a pinono style, or served
simply with white rice with a fried egg on top to go true peasant style.
124
RIPE PLANTAIN & CORNED BEEF STEW MINI
PIONONOS WITH CREOLE SAUCE
Yield: 8 hors d’oeuvres
Ingredients
Amounts
Ripe plantain
Corned Beef Stew (see index)
Egg, cracked and beaten
Creole Sauce (see index)
1
½
1
½
ea.
cup
ea.
cup
Method
1. Peel the plantain and cut into 1-inch pieces. Hollow one side of the plantain with a
parisienne scoop, keeping the sides intact.
2. Fry the hollowed plaintains in vegetable oil until golden brown, then place in a half
sheet pan with the holes facing up.
3. Fill each of the plantains with the corned beef stew, mounding slightly, and pour a
little egg wash over the top. Bake for a couple minutes at 350˚F until the egg has set.
4. To serve, simply place a tablespoon of Creole sauce and the pionono over it.
125
SILVIO CAMPOS
126
COCHINITA PIBIL
Yield: 75 portions
Ingredients
Amounts
Pig
Achiote paste (red recado)
Salt
Sour oranges, juice of
Banana leaves
Red onions
Chiles harbaneros
25
½
¼
50
2
2
10
lb.
kg
tsp.
ea.
pkg.
kg
ea.
Method
1. Cut the pig in pieces (leg, head, arms, etc.). Remove the meat from the bones and
discard most of the fat.
2. In a big bowl dissolve the achiote paste with the sour orange juice and the salt.
Marinate the meat with the achiote paste mixture and arrange it in the roasting pans,
cover with the banana leaves, and let it rest.
3. Just before you put the meat in the hole to cook, add more sour orange juice with
some dissolved achiote paste.
4. Let it cook the meat in the hole for 12 hours or until cooked.
5. For the onions: Slice the onion and cook slightly in hot water, drain and soak them.
Add the sour orange juice, salt, to taste and the chiles habaneros, whole or chopped.
6. Serve with the onions. You can serve this over tortillas to make tacos or in individual
plates.
Recipe credit: Silvio Campos, as presented at the 2005 Worlds of Flavor International Conference and
127
GRILLED PORK RIBS IN A CHILE HABENERO SAUCE
COSTILLAS AL CARBON EN JUGO DE CHILTOMATE
Ingredients
Amounts
Pork back ribs, meaty
Sea salt
Achiote paste
Orange juice, bitter
Garlic cloves, minced
Tomatoes, large, roasted
White onion, roasted
Chile habanero, roasted
Cilantro, coarsely chopped
4
to
2
½
4
2
¼
1
¼
lb.
taste
Tbsp.
cup
ea.
ea.
ea.
ea.
cup
Method
1. Cut the ribs into section of 4 to 5 ribs each and place them in a large pot. Cover with
water, add salt and bring to a boil. Reduce the heat, cover and simmer for 35 minutes
or until tender. Remove the ribs and set aside.
2. In a bowl, dissolve the achiote paste with the juice; stir in the garlic and a good
amount of salt. Marinate the ribs with the mixture, covered in the refrigerator, for at
least 6 hours and up to 24. When ready to cook, remove the ribs and cook them
slowly over indirect heat on the grill until a crispy brown or broil in the oven.
3. While the meat is cooking, put the tomatoes, onion, and chile in a blender or food
processor and blend until smooth. Pour this mixture into a saucepan and keep warm
over low heat. The sauce can be prepared in advance and reheated.
4. Cut the cooked ribs into 1-rib portions. Add the ribs to the sauce and simmer for 10
minutes. If needed, season with salt. Serve the ribs on a deep platter, spoon on the
sauce, and sprinkle the cilantro. Marinated red onions are the usual accompaniment
along with black beans.
Note: If bitter orange juice is unavailable, substitute 1 part fresh orange juice, 2 parts
fresh lime juice, 1 part fresh grapefruit juice.
128
RED ONION GARNISH
Ingredients
Amounts
Red onions, large, thinly sliced
Sea salt
Dried oregano, preferably Mexican
Lemons, large, juice of
Habanero chiles, roasted (optional)
3
1½
¼
¼
3
2
ea.
tsp.
tsp.
tsp.
ea.
ea.
Method
1. Place the onions in a heavy heatproof bowl and cover with boiling water. Soak for 2
to 3 minutes, or just long enough so they lose some of their crispness but do not
become soft. Drain well. Add the salt, pepper, oregano, and lemon juice.
2. Create a well in the center of the sliced onions, place the chiles in the well, and cover
with onions. Allow to steep for 1 hour, stirring occasionally. Covered and
refrigerated, the onions will last for several weeks and will lose some of their
crunchiness only at the end.
3. Before serving, take out the chiles and put them on top of the onions as a decoration.
Only the foolhardy should try to eat them.
129
SALSA CHILTOMATE
Ingredients
Amounts
Tomatoes, large
White onion
Chile habanero
Cilantro, coarsely chopped
2
¼
1
¼
ea.
ea.
ea.
cup
Method
1. Roast the tomatoes, onion, and chile over a comal until blackened in spots. Combine
on a metate or put into a blender or food processor and blend until smooth. Pour this
mixture into a saucepan and keep warm over low heat. The sauce can be prepared in
advance and reheated.
130
DOG’S NOSE SALSA FROM YUCATÁN
XNIPEC
Yield: 3 cups
Ingredients
Amounts
Tomatoes, medium, roughly chopped
Red or white onions, small, finely
chopped
Chiles habaneros, seeded and finely
chopped
Seville or bitter orange juice
Cilantro, chopped
Sea salt
3 ea.
2 ea.
1-2 ea.
¾ cup
4 Tbsp.
to taste
Method
1. Toss the tomatoes, onions, and chiles together in a glass bowl
2. Stir in juice and salt and allow to sit for several hours to blend the flavors.
3. When ready to serve, taste for salt and mix in the cilantro.
Note: As substitute for fresh bitter orange juice, use 1 part fresh orange juice, 1 part
grapefruit juice, and 2 parts lime juice. To intensify flavor, add a bit of finely grated
grapefruit zest
131
POC CHUC
Yield: 4 portions
Ingredients
Amounts
Pork steak leg, thinly sliced
Sour oranges, large, juiced
Black pepper
Salt
1
6
½
5
to
kg.
ea.
Tbsp.
ea.
taste
Method
1. Marinate pork in sour orange juice, garlic, and black pepper for 30 minutes.
2. Quickly grill the meat and serve with black beans, chiltomate salsa, grilled onions,
and tortillas, and offer sliced avocados.
132
ANA ELENA MARTINEZ
133
GORDITAS DE CHICHARRON
Ingredients
Amounts
Chicharron, pressed, finely chopped
Fresh corn masa
Salt
½ kg
1 kg
if needed
Red sauce
Chiles de arbol
Salt
Water
Tomatoes
Garlic clove
2
to
1
3
1
ea.
taste
Tbsp.
ea.
ea.
Method
1. Mix the masa with the chicharron; add salt.
2. Make little balls (nut size) and press between your hands to form a round shape.
3. Put them over a heated comal (medium heat) and cook for 2 to 3 minutes on each
side.
4. Put them in a basket with a thick kitchen cloth, cover and keep warm until ready to
serve.
5. For the sauce: Roast the chiles very fast (don’t burn them); set aside. Roast the
tomatoes and garlic, turning until completely roasted.
6. Put the chiles, salt, and water in a molcajete, grind it very fine, add the garlic and
tomatoes, and continue grinding until well blended.
7. When ready to serve, put some sauce over the gorditas; serve hot.
Recipe credit: Ana Elena Martinez, as presented at the 2005 Worlds of Flavor International Conference and
134
MOLOTES WITH CHEESE, CHILE AND EPAZOTE
MOLOTES DE QUESO CON CHILE Y EPAZOTE
Ingredients
Amounts
Masa, fresh, prepared for tortillas
Salt
Water
Flour
or
Masa harina
Water, warm
Salt
Queso fresco, cut in strips
Epazote leaves
Chiles jalapeños, fresh, sliced and
seeded
Corn oil or vegetable oil
1
1
1
1
1¾
1
1
1
12
4
lb.
tsp.
tsp.
tsp.
cups
cup, plus 2 Tbsp.
tsp.
ea.
ea.
ea.
1½ cups
Method
1. For fresh masa: Knead the masa with salt and add a little warm water if needed to
make it soft. Divide the dough into medium balls and cover with a damp cloth.
2. For masa harina: Mix masa harina with the water to make a soft but not dry dough.
Allow the dough to rest 5 minutes. Add the salt and knead for 1 minute. Divide the
dough into medium balls and cover with a damp cloth.
3. For both methods: Press the masa balls out on a tortilla press between 2 sheets of
plastic. If you don’t have a tortilla press you can flatten out the dough between the
two sheets of plastic by using the palm of your hand. Remove the top piece of plastic
and place 2 strips of queso fresco, 2 leaves of epazote, and 1 slice of chile on the
bottom half of each tortilla towards the center.
4. Fold the top half of the tortilla over the filling to make a half moon. Dab a little water
on the edge to seal it shut. Lift the molote with the bottom sheet of plastic and invert
it onto a baking sheet covered with waxed paper.
5. Pull the plastic away from the dough, place it back on the tortilla press and repeat
the procedure with the remaining balls of dough.
6. Heat the oil in a deep heavy frying pan, over high heat. When the oil is hot, place the
molotes in the pan, lower to medium heat and fry on one side for approximately 2
minutes. Do not crowd them in the pan. When the tortillas are golden brown, turn
them over and fry on the other side, about 2 minutes more. Drain the molotes on
paper towels. Keep them hot until ready to serve.
135
TINGA POBLANA FOR MOLOTES
Ingredients
Amounts
Lard
Longaniza (optional)
Onion, medium, chopped
Tomatoes, chopped
Oregano, dry
Thyme
Bay leaves
Chipotles en vinagre
Broth
Sugar
Salt
3
¼
1
3
2
1
1
3
4
if
if
to
Tbsp.
lb.
ea.
ea.
lb.
tsp.
tsp.
ea.
ea.
needed
needed
taste
Method
1. Heat the lard in a saucepan, then fry the longaniza until it changes color. Add the
onion and the garlic and cook until they become translucent. Add 1 teaspoon salt.
2. Add the tomatoes, oregano, thyme, bay leaves, and the chipotles, and leave to cook
for about 15 minutes. If the sauce is dry, add some broth.
3. Season with more salt and put some sugar.
136
ABIGAIL MENDOZA
137
MOLE NEGRO DE TEOTITLAN DEL VALLE
Ingredients
Amounts
For the chicken and stock
Field-raised chicken, large, cut into
1 ea.
serving pieces
Onion, small, roughly sliced
1 ea.
Garlic head, unpeeled, but cut around
1 ea.
the middle
Sea salt to taste
to taste
For the mole
Chiles guajillos, deveined and reserving 3
seeds
Chiles chilhuacle negro, deveined and
2
reserving seeds
Chiles ancho mulatos, deveined and
2
reserving seeds
Raisins
2
Sesame seeds
2
Blanched almonds
3
French bread, dried, thickly slices
1
True cinnamon bark stick, 3”
1
Whole cloves
2
Allspice
2
Nutmeg, 1/8”(about ¼ tsp. ground)
1/8
Ginger, peeled, 1”
1
Dried thyme
3
Oaxacan or Mexican oregano
Dried marjoram
1
Bay leaf, medium
1
Avocado leaf, large
1
Tomatoes, roasted,
3
Tomatillos with husks, roasted
8
Spring onions with stalk, medium,
2
roasted
Garlic heads with peel, roasted
2
Lard, freshly rendered
1
Sugar
3
Mexican chocolate
2
Chicken broth
6
Sea salt
to
138
ea.
ea.
ea.
Tbsp.
Tbsp.
ea.
slice
ea.
ea.
ea.
ea.
ea.
pinches
pinch
ea.
ea.
ea.
ea.
ea.
ea.
Tbsp.
Tbsp.
oz.
cups
taste
Method
1. For the chicken and broth: Put the chicken into a large pot with the garlic and onions.
Add water to cover (at least 8 cups) and salt to taste. Bring to a boil, lower the heat,
cover, and simmer until the chicken is tender, about 30 minutes. Strain, reserving the
broth separately. This can be prepared in advance.
2. For the mole: Toast the guajillo chiles on a comal for about 2 minutes; they will be
almost charred. Toast the other chiles for less than a minute. Put the chiles in a bowl
of hot water and let soften for about 10 minutes. Toast the chile seeds on a comal or
in a heavy frying pan, shaking the pan continually so that they brown evenly. Then
turn the heat up, and let them almost char. This will be a very smoky process with
lots of chile fumes, so best done outside, if possible. Put the seeds into a small bowl
and cover with cold water for about 30 minutes. Strain, and discard the water.
3. Toast the bread and crumble it. Briefly toast the raisins until they puff up. Put into a
bowl. Toast the almonds and sesame seeds until golden, about 3 minutes. Be careful
as the sesame seeds will pop around. Quickly remove from the heat and put into the
bowl. Lightly toast the cinnamon, cloves, allspice, nutmeg, and ginger to bring out
the aroma and add to the bowl. Lightly toast the thyme, oregano, and marjoram
together and add to the other ingredients. Lightly toast the bay leaf and avocado
leaf, setting the leaves apart from the other ingredients.
4. In batches, grind all of these ingredients except the bay and avocado leaves together
on a metate, spice grinder, or blender, adding broth if necessary. The mixture should
be quite smooth. Put into a large bowl.
5. Peel the tomatillos and garlic and put into a blender jar with the roasted tomatoes.
Roughly chop the onion and add to the blender and process until smooth. Add to
the chile mixture and stir well. In several batches, blend the mole together again
until very smooth.
6. Heat the lard in a cazuela or heavy pot, add the bay and avocado leaves and let them
flavor the lard for several minutes. Remove the leaves and discard. Add the blended
mixture and fry over medium-high heat, stirring constantly, for several minutes.
Lower the heat and continue to cook and stir for about 20 minutes.
7. Stir in the sugar and the chocolate; when dissolved, pour in the broth and continue
cooking for about 40 minutes, adding more broth if necessary. The mole should just
be thick enough to coat the back of a wooden spoon.
8. Add salt to taste, then the chicken, and cook until the chicken is hot completely
through.
Recipe credit: Abigail Mendoza, as presented at the 2005 Worlds of Flavor International Conference and
139
RICARDO MUÑOZ ZURITA
140
CHILE ARBOL SALSA
SALSA DE CHILE DE ARBOL
Ingredients
Amounts
Garlic cloves, peeled
2 ea.
Sea salt
to taste
Arbol chiles, lightly toasted, stemmed 10 ea.
Guajillo chiles, lightly toasted,
2 ea.
stemmed
Tomatillos, roasted chopped
2/3 lb.
Water
1/3 cup
Method
1. In a molcajete grind the garlic and salt together. Add the chiles and grind
thoroughly. Add the tomatillos and grind them until you get the desired texture. If
too thick, add water.
Note: Alternatively, the salsa can be blended in a blender until smooth.
Recipe credit: Ricardo Muñoz Zurita, as presented at the 2005 Worlds of Flavor International Conference
and Festival. Published with permission of the author. All rights reserved.
141
CHILE MORITA SALSA
SALSA DE CHILE MORITA
:
Ingredients
Amounts
Garlic cloves
Water
Tomatillos
Morita chiles
Sea salt
3
2
1/3
9
1
ea.
cups
lb.
ea.
tsp., or to taste
Method
1. Roast garlic, with skins on, until skin is completely black. Let cool, peel, and reserve.
2. Pour water into a saucepan, add tomatillos and cook on medium heat for
approximately 10 to 15 minutes. Drain, reserving the water, and set aside to cool.
3. Roast chiles on both sides. Remove stems.
4. In a blender add tomatillos, chiles, and salt, and blend until you get a smooth sauce.
Add 1/3 cup of the reserved water to thin the sauce, if needed.
Note: Morita chiles may be replaced with 4 pasilla chiles de Oaxaca.
Recipe credit: Ricardo Muñoz Zurita, as presented at the 2005 Worlds of Flavor International Conference
142
POT BEANS
FRIJOLES DE LA OLLA
Yield: 3 to 4 cups of cooked beans; at least 4 cups of broth
Ingredients
Amounts
Dried black beans
White onion, peeled
Garlic cloves, peeled and slightly
crushed with the flat side of a knife
Epazote or cilantro stalks, fresh
Freshly rendered pork lard
or canola oil
Sea salt
1 lb.
¼ ea.
2 ea.
3 ea.
1 Tbsp.
1 tsp.
Method
1. Wash the beans thoroughly in cold water, removing any small rocks or other debris
and shriveled or broken pieces of beans. Drain and put in an olla, Dutch oven, or
other large-sized, heavy pot. Cover with 3 quarts of water; the water reach several
inches above the beans. Remove any of the beans float.
2. Bring the water to a boil over high heat. When it begins to boil, immediately lower
the heat to a gentle simmer, add the onion, garlic, epazote or cilantro, and the pork
lard or oil. Cover with a lid and cook for about another 2 to 2½ hours, stirring
occasionally and adding more hot water if the beans are not covered by at least ½
inch of water. Stir in the salt and taste, adding more if needed. Continue simmering
until the beans are completely soft (this could be 4 hours all together). There should
be no “al dente” centers to these beans.
3. Remove the pot from the heat and spoon out the onion, garlic, and herbs. The beans
are now ready to eat, or will have even better flavor if allowed to sit for at least a few
hours, or better yet, overnight. They should be transferred to a storage container
with the broth, covered, and stored in the refrigerator where they will keep for at
least 4 days. These beans can be used at any time to prepare other bean dishes such
as frijoles puerco, frijoles refritos, or frijoles charros. Remember, this is the initial step
for preparing all bean dishes.
Recipe credit: Ricardo Muñoz Zurita and Marilyn Tausend, as presented at the 2005 Worlds of Flavor
International Conference and Festival. Published with permission of the author. All rights reserved.
143
REFRIED BEANS
FRIJOLES REFRITOS
Yield: 6 portions
Ingredients
Amounts
Pork lard or canola oil
White onion, finely chopped
Garlic, finely chopped
Cooked beans, drained
Bean broth
Sea salt
¼
¼
½
2½
1
½
cup
cup
tsp.
cups
cup
tsp.
Method
1. Heat the lard in a medium-size pan or skillet over medium-high heat. Add the onion
and fry about 4 to 5 minutes until lightly browned. Add the garlic and beans and
begin to smash with a bean or a potato masher until paste-like, but still with some
lumps. Stir in the bean broth and salt, continuing to smash and stir occasionally, for
about 5 minutes.
2. When the bean mixture begins to spit and sputter, lower the heat and cook another 5
to 7 minutes, until the bottom of the pan stays clear, when scraped with a spoon.
Note: To make the traditional frijoles refritos, the beans are fried twice in oil until very
thick. This can be done as just one part of a continual process or they can be set aside for
a day or two. In the central part of Mexico, they are cooked until they seem quite dry
before serving, even more—to the point that they can be flipped over and made into a
roll.
Variation:
Ingredients
Amounts
Pork lard or canola oil
Frijoles fritos
Queso fresco, crumbled, optional
White onion, chopped, optional
Totopos, optional
2
1
¼
¼
Tbsp.
recipe
cup
cup
Method
1. Heat the lard in a medium-size skillet over low heat, add the fried beans and cook
for another 15 to 20 minutes. Continue to mash and stir until quite dry and a
wooden spoon pulled through the center of the beans form a long canyon with
walls of beans. They can be served immediately if the Central Mexico-style bean is
144
2.
preferred, or, to form a roll, continue to cook until the mass of beans pulls away
from the side of the skillet. Shake the pan back and forth, sliding the beans to one
side, then tilt it until it flips over into a roll, just like an omelet. You may need a
spatula to help turn the bean roll over.
Serve the refried beans as a side on the main plate with a topping of queso fresco, if
desired. To serve the roll, transfer to a warm platter and sprinkle with queso fresco
and garnish with chopped onions. Stick some totopos into the roll, both as a
decoration and as a way to scoop up the beans and place others around the roll to
use as scoops.
Recipe credit: Ricardo Muñoz Zurita and Marilyn Tausend, as presented at the 2005 Worlds of Flavor
145
CARMEN TITITA RAMÍREZ DELGOLLADO
146
CRAB TURNOVERS
EMPANADAS DE JAIBA
Yield: 4 portions
Ingredients
Amounts
Dough
Fresh masa
1 lb.
Filling
Olive oil
White onion, chopped
Tomatoes, peeled and chopped
Green olives, pimento-stuffed, sliced
Flat-leaf parsley, chopped
Capers
Bay leaf
Salt and pepper
Crabmeat
Jalapeño chile, seeded and chopped
4
¾
1½
8
1
8
1
to
12
1
Tbsp.
cup
lb.
ea.
Tbsp.
ea.
ea.
taste
oz.
ea.
Method
1. Preheat the oven to 375ºF.
2. Heat the oil in a large skillet and sauté the onion and garlic until the onion is soft.
Add the tomatoes, olives, parsley, capers, bay leaf, and salt and pepper to taste.
Lower the heat and continue cooking about 20 minutes. The mixture should be well
seasoned and quite dry.
3. Stir in the crabmeat and chopped jalapeño, adding a little at a time to taste. Cook 5
minutes more, discard the bay leaf, and let the mixture cool.
4. Make small balls of fresh masa (approximately 30 grams) and press in the torilladora
(tortilla press). Put a tablespoon of the filling in the center of each tortilla and fold
over, pressing the border tightly with your fingers. Fry the empanada in hot oil.
Recipe credit: Carmen Titita Ramírez Degollado, 2005 Worlds of Flavor Conference. All rights Reserved
147
WHITE RICE WITH FRIED PLANTAINS
ARROZ BLANCO CON PLÁTANOS FRITOS
Yield: 8 portions
Ingredients
Amounts
Corn or canola oil for frying rice and
plantains
Garlic, peeled
White rice, preferably medium grain
White onion, medium
Chile jalapeño
Ripe plantains, quite black
Sea salt
as needed
2
2
1
1
3
to
ea.
cups
ea.
ea.
ea.
taste
Method
1. Heat 2 tablespoons oil in a casserole or medium-sized saucepan and when hot, sauté
the rice until it almost begins to color but not brown, about 5 minutes.
2. Blend the onion and garlic with ½ cup of water and stir into the rice along with the
whole jalapeño.
3. Add 4 cups of warm water and salt and stir well. Cover and cook over very low heat
for about 15 minutes. Remove pan from heat and let stand for a few more minutes
without removing the lid. Before serving, gently toss the rice.
4. Peel the plantains and cut into long ¼-inch thick diagonal slices. Heat the oil in a
large skillet over medium heat and when hot, fry half of the plantains until nicely
browned on each side. Remove to drain on absorbent paper and fry the remaining
plantains.
5. Serve the rice with the plantain strips.
Note: When using rice in Mexico, it is always first soaked in warm water for 5 minutes,
then rinsed in cold water until the water runs clean.
Recipe credit: Carmen Titita Ramírez Degollado, 2005 Worlds of Flavor Conference. All rights Reserved.
148
PEANUT SAUCE
SALSA DE CACAHUATE
Ingredients
Amounts
Peanuts, shelled
Sesame seeds
French bread
True cinnamon, 1” stick
Cloves
Black peppercorns
Ancho chiles, seeded, membranes
removed
White onion, peeled and quartered
Garlic cloves
Tomatoes, medium
Meat or chicken broth
Sugar
Sea salt
Corm oil, for frying
200
50
1
1
3
3
4
1
3
2
as
1
to
g
g
slice
ea.
ea.
ea.
ea.
ea.
ea.
ea.
needed
Tbsp.
taste
Method
1. Separately toast the peanuts and sesame seeds until aromatic and starting to color.
Toast the bread and break into pieces. Lightly toast the cinnamon, cloves, and
peppercorns. Grind all together in a spice grinder.
2. Toast the chiles lightly on each side until just start to puff up and change color, and
soak in hot water for 10 minutes, or until soft.
3. Roast the onions and garlic until the outer skin is charred. Remove the burned skin
and put onions and garlic in a blender. Roast the tomatoes until the skin is charred
and the flesh is softened. Remove the skin and put in the tomatoes in a blender with
the onions and garlic. Drain the chiles, and add to the blender. Blend all together
with as much broth as is needed.
4. Using enough oil to cover the bottom of a cazuela or heavy pot, fry the chile mixture
over medium-high heat until is thickens and changes color. Stir in the peanut
mixture and add sugar and salt to taste.
5. Pour in enough broth to make a sauce, and continue to cook until the sauce becomes
quite thick and rich.
6. This is a wonderful sauce to cook over slices of pork loin.
Recipe credit: Carmen Titita Ramírez Degollado, 2005 Worlds of Flavor Conference. All rights Reserved.
149
LIME WATER WITH CHIA
LIMON AGUA DE CHIA
Yield: 8 portions
Ingredients
Amounts
Chia
Water
Limes
Sugar
Ice cubes
500
20
8
2
g
l
kg
kg, or to taste
Method
1. Put the chia in a bowl, add the water, and mix very carefully so that lumps do not
form. Let stand about 1 hour, until the seeds have puffed up. Stir in lime juice and
sugar. Add ice cubes and stir.
Recipe credit: Carmen Titita Ramírez Degollado, 2005 Worlds of Flavor Conference. All rights Reserved
150
YOLANDA RAMOS GALICIA
151
STEAMED NOPAL CACTUS IN CORNHUSKS
TAMALITES DE NOPALITOS
Yield: 10 portions
Ingredients
Amounts
Nopal cactus paddles
Onion slices
Tomato peel
Copper coin
Red chipotles
Chiles anchos, seeded, deveined,
lightly toasted
Garlic cloves
Cumin
Lard, for frying
Corn husks
15
2
1
1
8
3
ea.
ea.
ea.
ea.
ea.
ea.
3 ea.
1 pinch
20 ea.
Method
1. Using a sharp knife, remove any stickers and their eyes from the nopal paddles, then
trim off the base and edges. Rinse and dice the paddles into ½-inch cubes and boil
them in a pot of water along with the onion slices and tomato peelings. When the
water comes to a boil, add a copper coin and cook for 10 minutes. Drain the nopales
and rinse with cold water.
2. Soak the chiles in warm water until soft, about 30 minutes. Then grind the chiles
with the garlic and cumin.
3. Add the lard to a large pan over medium heat and when hot, fry the nopal cactus for
several minutes. Stir in the ground ingredients and let simmer over low heat for 20
minutes, adding salt if needed.
4. Rinse the corn husks in very hot water for 15 minutes until pliable. Pat dry. To make
the tamalitos, open the corn husks and on the center of each one spread 2 or 3
tablespoons of the nopal cactus mixture. Then fold and tie with a strip from a husk.
Place the tamalitos on a rack set in a pot or a steamer that has been filled with water
up to the rack level. Simmer over medium heat for about 40 minutes. Serve
accompanied with avocado strips and green salsa.
Recipe credit: Yolanda Ramos Galicia, as presented at the 2005 Worlds of Flavor International Conference
152
SALSA VERDE
Yield: 15 portions
Ingredients
Amounts
Tomatillos
Chiles serranos
Garlic cloves
Cilantro sprigs
Salt
1 kg
100 g
3 ea.
to taste
Method
1. Peel the tomatillos.
2. Roast the tomatillos and chiles on the comal. Remove the stems from the chiles.
3. Wash and purée the tomatillos, chiles, and garlic in a mortar.
4. Add salt to taste. Add the chopped cilantro.
5. If it is thick, a little water can be added.
153
SALSA VERDE CON AGUACATE
Ingredients
Amounts
Tomatillos
Chiles serranos
Radishes, large
Cilantro, chopped
Queso fresco, large
Onions, small
Garlic cloves
Avocados, medium
Salt
½
12
3
1
1
2
2
4
to
kg
ea.
ea.
bu.
pkg.
ea.
ea.
ea.
taste
Method
1. Peel the tomatillos.
2. Roast the tomatillos, garlic, and chiles on the comal. Remove the stems from the
chiles.
3. Wash and purée the tomatillos, chile, onions, and garlic in a mortar.
4. Add salt to taste.
5. Wash and small dice the avocado and radishes.
6. Add the cilantro, avocado, and radishes to the sauce. Mix and serve on top of the
diced cheese.
154
BROTHY-STYLE CORN
ESQUITES
Yield: About 12 portions
Ingredients
Amounts
Corn ears
Epazote sprigs
Chiles locos or chiles poblano
Safflower or corn oil
Sea salt
Garnish
Limes, cut in wedges
Queso añejo or Parmesan cheese, grated
Mayonnaise, good-quality
Ground chile pequin or chile de arbol
10
2
½
¼
to
ea.
ea.
lb.
cup
taste
3
1
2
2
ea.
cup
cups
tsp.
Method
1. Slice the kernels from each cob; save the cobs. Put the cobs into a large stockpot and
cover with 3 quarts of water and bring to a boil. Reduce heat, add one sprig of
epazote, cover, and let simmer for 45 minutes. Remove the cobs and epazote and set
aside.
2. Roast, peel, and devein the chiles and then slice them into strips.
3. Heat the oil into another large heavy pan over medium heat. Add the corn kernels,
epazote, chile strips, and salt, and simmer for about 15 or 20 minutes, stirring
constantly. Pour in the broth and add the other sprig of epazote. Lower the heat until
the mixture is just simmering, and cook for at least 1 hour. Taste for seasoning,
adding more salt if needed.
4. To serve: Ladle the corn and broth into plastic cups, squeeze in some lime juice, top
with a spoonful of mayonnaise and a sprinkle of cheese, and finish with a pinch of
ground chile.
155
MASA SNACKS FILLED WITH YELLOW BEANS
TLATLOYOS CON FRIJOLES AMARILLO
Yield: 20 to 25 tlatloyos
Ingredients
Amounts
Dried yellow beans, cooked and
well mashed
Avocado leaves, roughly crumbled
Chiles serrano, chopped
Pork lard
Sea salt,
Masa
2 lb.
10
10
1
to
2
ea.
ea.
oz.
taste
lb.
Method
1. Put the avocado leaves and chiles in a food processor or molcajete and process until
very smooth. Mix thoroughly with the mashed beans (the traditional way would be
to grind the avocado leaves, chiles, and beans together on a metate) to make a
dough. Mix in the lard and salt.
2. Separately, knead the masa and divide into balls about 1½ inches in diameter. Then
roll into cylinders about 2½ inches long. Make into oval tortillas, either by hand or in
a tortilla press. Then spread a tablespoon of the bean mixture down the center of the
masa and fold over, pressing the edges of the dough together to seal and lightly
press and form into an oval shape.
3. Bake on a clay comal or griddle and flip over several times until specked with
brown, about 7 to 8 minutes.
4. The dish is sually served with a cooked green sauce and topped with chopped white
onion and crumbled cheese.
156
LAMB BARBACOA IN MIXIOTE
LAMB BARBACOA EN MIXITOE
Yield: 24 portions
Ingredients
Amounts
Lamb meat
Chiles guajillos, stemmed and seeded
Chiles anchos, stemmed and seeded
Garlic heads, large
True cinnamon sticks
Cumin
Vinegar
Cloves
Black peppercorns
Thyme
Mexican oregano
Bay leaves
Sea salt
Mixiotes, soaked in hot water until
pliable; or parchment paper,
approximately 7 x 7”
Avocado leaves
Garnish
Avocados, sliced
10
8
8
2
6
1
2
3
10
1
2
10
2
24
lb.
oz.
oz.
ea.
ea.
handful
cups
ea.
ea.
tsp.
Tbsp.
ea.
tsp., or to taste
ea.
5 ea.
4 ea.
Method
1. Place the meat in a large stewpan. Simmer the chiles guajillos until soft, about 5
minutes. Lightly toast the chiles anchos. When the chiles guajillos are soft, add the
chiles anchos and soak until the anchos are soft, about another 5 minutes. Remove
the chiles and grind them with the garlic, spices, and vinegar and add them to the
meat. Add salt. Cover the meat with the sauce and let marinate overnight in the
refrigerator so that the meat is well seasoned.
2. The next day, soak the mixiotes until flexible and cut into pieces of about 20 inches
long. Place a boneless chunk of meat and another chunk of meat with bone down the
center of each mixiote. Add 1 to 2 tablespoons of sauce. Gather the ends to the center
and tie well so that meat juice does not leak out.
3. Place mixiotes on a steamer over a rack and cover with corn husks. Pour water up to
the rack level and cover. Simmer over medium heat for about 3 hours. If water boils
away, add more water. Serve with avocado slices and a green sauce.
Note: Avocado leaves may be ground with all the ingredients or may be placed beneath
the meat in the mixiote.
157
RICE COOLER
HORCHATA
Ingredients
Amounts
Rice
True cinnamon sticks, 3”
Pure vanilla
Sugar to taste
Ground cinnamon
2
4
4
3
as
cups
ea.
Tbsp.
cups
desired
Method
1. In advance, thoroughly grind the rice in a spice grinder or blender on high speed.
Put the rice in a bowl with the cinnamon and cover with 12 cups hot water for a
minimum of 6 hours and preferably overnight.
2. Pour ¼ of the mixture into a blender jar and blend until quite smooth, about 4
minutes. Add 2 cups of water and continue blending for a few more seconds. Line a
large sieve with 2 layers of dampened cheesecloth, place over a mixing bowl, and
pour in the rice mixture, stirring and pressing it through the cloth with the back of a
wooden spoon. When all the liquid has strained through the cloth, bring the corners
of the cheesecloth together and squeeze any remaining liquid into the bowl.
3. Discard the debris, rinse out the cloth, and repeat the process until all the rice has
been blended and strained.
4. Add 4 quarts of cold water, the vanilla, and enough sugar to just sweeten the
horchata. Pour into large jars or pitchers with lots of ice, and sprinkle with ground
cinnamon when serving.
158
AGUA DE FLOR DE JAMAICA
HIBISCUS WATER
Yield: 6 cups
Ingredients
Amounts
Dried Jamaica or hibiscus flowers
Sugar or honey
Orange peel, optional
Lime juice
2
2
1
1
cups
cups
orange
Tbsp.
Method
1. Bring 6 cups of water to a boil with the dried flowers and orange peel.
2. Let simmer for 5 minutes.
3. Pour into a glass bowl, stir in the sweetener, and let cool for 10 minutes.
4. Strain the Jamaica into a glass or plastic container and add the lime juice.
5. Taste for sweetness, adding more sugar if necessary.
6. Cover and refrigerate.
7. When ready to serve, dilute with additional water, sparkling water, or orange juice
over ice in a clear, tall glass.
159
RICARDO SANTIBANEZ
160
GUACAMOLE WITH CRAB AND SHRIMP
GUACAMOLE CON MARISCOS
Yield: 4 to 6 as an appetizer
Ingredients
Amounts
For the seafood
Jumbo lump crab meat
Cooked baby shrimp
Olive oil
Chipotle sauce from a can of
chipotles en adobo
Lime juice
Cilantro, chopped
Chiles jalapeños, seeds and
membranes removed
Sea salt
For the guacamole
White onion, chopped
Cilantro, chopped
Chile jalapeño, chopped, seeds and
membranes removed
Fine-grain sea salt
Hass avocados
Chopped tomatoes
4 oz.
3 oz.
1 Tbsp.
2
1
3
2
tsp.
tsp.
Tbsp., + 1 tsp. for topping
Tbsp.
to taste
2 Tbsp.
3 Tbsp.
1 Tbsp.
½ tsp.
2 each
3 Tbsp.
Method
1. Toss the crab and shrimp together with olive oil, chipotle sauce, and lime juice. Add
the cilantro and the jalapeño in small amounts to taste. Let marinate for 20 minutes
(this can be made up to 2 hours before serving).
2. Make the guacamole and toss together with half of the seafood salad. Top with the
rest of the seafood and sprinkle of cilantro. Add salt to taste.
3. Right before serving, in a molcajete, grind the onion, cilantro, chile, and salt into a
fine paste. Add more chile if you want more heat.
4. Cut open the avocados and discard the seed, score the flesh inside the shell
crosswise to easily spoon out. Spoon out the flest and add to the paste in the
molcajete. Add tomato and toss carefully.
Note: The heat of the guacamole can be regulated according to the spiciness of the
jalapeños: if they are very hot, use less; if too mild, add more. Onion, cilantro, tomato,
and jalapeño can be chopped in advance as long as they are kept well covered in a
refrigerator and in separate glass or ceramic containers.
161
Recipe credit: Roberto Santibanez, as presented at the 2005 Worlds of Flavor International Conference and
162
PINEAPPLE SALSA
SALSA DE PINA
Yield: 4 quarts
Ingredients
Amounts
Pineapples, peeled, sliced, roasted,
cored and chopped
Red onions, large, sliced, grilled
and chopped
Tomatoes, large, roasted, peeled
and coarsely chopped
Garlic cloves, roasted, minced
Chile poblano, roasted, peeled,
and diced (¼”)
Chile jalapeños, chopped
Chiles de arbol, toasted
Allspice berries
Cilantro, chopped
Orange juice, strained
Lime juice, strained
White vinegar
Water
Mild olive or vegetable oil
Sugar
Sea salt
2 ea.
3 ea.
12 ea.
20 ea.
2
½
10
½
2½
2
½
½
4
3
5
4
ea.
cup
ea.
tsp.
oz.
cups
cup + 2 Tbsp.
cup
oz.
Tbsp.
tsp.
Tbsp.
Method
1. In a coffee grinder, grind the toasted chiles de arbol with the allspice berries until it
is a fine powder.
2. Mix all of the ingredients together, add the allspices and chile powder, and toss
together thoroughly. Taste for balance of acidity, sugar, and salt and adjust, if
necessary.
Note: Acidity and saltiness may vary according with the quality of product used. As will
the spiciness vary depending on the chiles.
163
MOLE VERDE
Yield: 8 quarts
Ingredients
Amounts
Lettuce mixture
Green leaf lettuce, bottom removed and 12 oz.
washed
Romaine lettuce, bottom removed and
8 oz.
ashed
Scallions, washed
5 oz.
Radish leaves, washed
4 oz.
Cilantro, washed
6 oz.
Parsley, washed
3 oz.
Mint sprigs
1 oz.
Epazote leaves
¾ oz.
Tomatillos, husked and washed
2 lb.
Poblanos, seeded, coarsely chopped
1 lb., 4 oz.
Jalapeños, coarsely chopped
4 ea.
Serranos, coarsely chopped
5 oz.
Spinach, stemmed, washed
6 oz.
Zucchini, small
13 oz.
Celery
4 oz.
White onions
1 lb.
4 oz.
Nut mixture
Pepitas, gently fried in oil
Sesame seeds, gently fried in oil
Peanuts, fried in oil
Almonds, fried in oil
Pecans, raw
Cumin, gently toasted
Mexican cinnamon
Black peppercorns, lightly toasted
Chicken stock for blending and cooking
Lard
Vegetable oil
Sugar
Salt
3
1
1
1
1
1
5
1
8
cups
cup
cup
cup
cup
Tbsp.
pinches
tsp.
qt.
8 oz.
4 oz.
2 Tbsp.
Method
1. Blend all ingredients (except the cilantro) in the lettuce mixture together with 3
quarts of broth until it is smooth but still is a textured purée.
2. Heat the lard and oil and fry the sauce, cooking for approximately 25 minutes.
164
3. Blend all ingredients in the nut mixture with the help of stock and add to the sauce.
Let this cook for 45 minutes at low heat.
4. Season with salt and sugar to taste.
5. With a couple of ladles of the mole, blend the cilantro, and to the mole, and just
bring back up to a boil. Take off of the heat.
6. Blend the mole again in the Vitamix (or blender) until smooth.
165
ALLEN SUSSER
166
Yield: 4 portions
GROUPER POMELO CEVICHE
Ingredients
Amounts
Grouper
Lemon juice, freshly squeezed
Champagne vinegar
Jalapeños, medium, minced
Sweet red pepper, large, fine julienne
Sweet yellow pepper, large, fine julienne
Red onion, medium, shaved
Garlic, minced
Kosher salt
Fermented fish sauce
Coconut milk
Cilantro leaves, freshly picked
Pomelo, large, segmented and broken
into pieces
1
½
¼
2
2
1
1
1
1
1
½
1
½
½
1
lb.
cup
cup
cups
ea.
ea.
ea.
ea.
tsp.
Tbsp.
Tbsp.
Tbsp.
cup
cup
ea.
Method
1. To prepare the gerouper: Cut the grouper into short, thin julienne pieces. Place in a
stainless steel bowl. Pour the lemon and lime juices over the fish, cover, and
refrigerate for 1 hour. Drain the citrus juices, using a colander. Pour the vinegar over
the fish, tossing lightly to coat the fish with the vinegar.
2. To prepare the ceviche: Using a large bowl, add the jalapeños, peppers, onion, garlic,
salt, pepper, and fish sauce. Toss lightly and cover with the coconut milk. Let this sit,
covered and refrigerated, for at least 1 hour. Add the cilantro and the pomelo and its
juices, mixing well before serving.
Recipe credit: Allen Susser, as presented at the 2005 Worlds of Flavor International Conference and Festival.
167
ORANGE PEPPERCORNS
Yield: ½ cup
Ingredients
Amounts
Oranges, large
Tellecherry peppercorns
2 ea.
½ cup
Method
1. Wash the oranges under cold running water and wipe dry. Let sit at room
temperature for 20 minutes.
2. Spread out the peppercorns on a work surface. Using one orange at a time, roll the
orange with your palm over the peppercorns. The peppercorns will become coated
with the essential orange oils.
3. Crack the peppercorns for other recipes as needed.
168
PRESERVED LEMONS
Yield: 2 quarts
Ingredients
Amounts
Lemons, large
Coarse salt
Olive oil
12 ea.
1½ lb.
½ cup
Method
1. To prepare the preserved lemons: Wash the lemons thoroughly under running water
and then cut off both ends. With a sharp knife, cut a little more than ¾ of the lemons’
length, stopping before reaching the end. Prepare a large clean jar. Open each lemon
and pack with salt. Holding them together, place in the jar, stacking one on top of
another. Pack them together tightly, placing a heavy weight on top.
2. To preserve the lemons: The lemons will release juices over the next 3 days. At that
point, seal the jar and shake to disperse the juice among the lemons. Pour enough oil
on the surface to help seal out the air. Leave in a cool place for 3 weeks before using
the preserved lemons.
3. To use the preserved lemons: Preserved lemons are rinsed and dried before use. Their
flesh is removed and discarded, and the peel is used in large strips.
169
MARILYN TAUSEND
170
PEPPER SLAW
ENSALADA DE COL Y CHILES
Yield: 6 portions
Ingredients
Amounts
Cabbage, finely shredded
4 cups
Olive oil
1/3 cup
White onion, small, finely chopped
½ ea.
Red bell pepper, seeded and cut
1 ea.
into very narrow strips
Orange or yellow bell pepper, seeded
1 ea.
and cut into very narrow strips
Jalapeño chiles, seeded and minced
1-2 ea.
Oregano, preferably Mexican
a pinch
Red wine vinegar
5 Tbsp.
Sugar
1 Tbsp.
Sea salt
1 tsp.
Method
1. Place the cabbage in a large bowl.
2. Heat the oil in a medium skillet. Add the onion, bell peppers, jalapeño, and oregano,
and lightly sauté. Add vinegar and sugar and bring just to a simmer. Remove the
pan from the heat and let the mixture cool slightly. When barely warm, pour it over
the cabbage and toss thoroughly. Sprinkle on the salt.
3. Let the slaw season for at least 1 hour in the refrigerator, tossing it occasionally.
Hint: Those who prefer the crunchy texture of raw bell peppers should add them as the
mixture is cooling and not sauté them.
Recipe credit: Marilyn Tausend, as presented at the 2005 Worlds of Flavor International Conference and
171
RAQUEL TORRES
172
HONGOS A LA XALAPEÑA
Ingredients
Amounts
Mushrooms, sliced
Carrots, large, cut into round slices
White onion, sliced, or two small
Xalapeño chiles, deveined cut into strips
Garlic cloves, sliced
White vinegar
Olive oil
Sea salt
2
2
1
3
3
1
3
to
lb.
ea.
ea.
ea.
ea.
Tbsp.
Tbsp.
taste
Method
1. Heat the olive oil and fry in this order: garlic, onion, carrots, chiles, and mushrooms.
Mix well and add the vinegar and the herbs. Season with salt. Set aside and cool.
Note: If desired, you may also add thyme, oregano, and/or bay leaf.
Recipe credit: Raquel Torres, as presented at the 2005 Worlds of Flavor International Conference and
173
THE MEDITERRANEAN
174
JOSÉ ANDRÉS
175
WHEEL OF SPICES
Ingredients
Amounts
Orange gelatin
Orange juice
Gelatin, sheets
500 g
2.5 sheets
Spices
Pimentón de la vera, Spanish paprika
Azafran, Spanish saffron
Star anise
Flor de sal
Olive purée
Orange reduction
Method
1. For the orange gelatin: Heat ¼ of the orange juice.
2. Remove from heat. Add the gelatin sheets and the rest of the juice.
3. Place 3 tablespoons in each dish.
4. Place in refrigerator to chill until the gelatin is set.
5. To finish: Place a small amount of each spice on each plate.
Recipe credit: José Andrés, as presented at the 2005 Worlds of Flavor International Conference and Festival.
176
SCALLOP CEVICHE WITH ORANGE ICE
Ingredients
Amounts
Orange ice
Orange juice
Tequila
250 g
20 g
Scallop ceviche
Scallop
Jalapeño, finely minced
Lime, juice of
Avocado oil
Orange
4 ea.
1 ea.
1 ea.
1 ea.
Method
1. For the orange ice: Combine the ingredients and freeze to -4ºF (-20º C).
2. For the scallop ceviche: Marinate the scallops in lime juice with the jalapeño.
3. Serve in its shell.
4. Place a scoop of the ice on the scallop.
5. Finish with a bit of avocado oil. Zest the orange using a microplane.
177
DUCK WITH ORANGE SAUCE
(WARM ORANGE GELATIN)
Ingredients
Amounts
Warm orange gelatin
Orange juice
Agar agar
500 g
2.5 g
Duck confit
Duck legs
Sugar
Salt
Pimentón dulce (sweet Spanish paprika)
Coriander
Thyme
Rosemary
Bay leaves
Duck fat
4
20
15
20
5
4
to
to
to
as
Garnish
Duck sauce
Orange segments
as needed
as needed
ea.
g
g
g
g
ea.
taste
taste
taste
needed
Method
1. For the gelatin: Dissolve the agar agar in a ¼ of the orange juice and boil.
2. Remove from the flame and add the rest of the orange juice.
3. Place the mixture in a mold and chill until set, careful not to touch while chilling or
the texture will be ruined.
4. Once cold, cut the gelatin into desired shapes.
5. For the confit: Combine the ingredients except for the duck fat. Let the duck marinade
for 12 hours.
6. Clean the duck legs of excess marinade and place in a pan. Cover the duck legs with
the fat.
7. Cook in the oven at 325ºF (160ºC) for 3 hours, until the duck is tender.
8. Drain and remove the meat from the bone.
9. To finish: Heat the duck meat and the duck sauce. Heat the gelatin in the oven.
10. Place the gelatin on a plate and top with the duck meat on top. Top with the sauce
and serve with orange segments.
178
MIMOSA
Ingredients
Amounts
Champagne
Orange juice
Soy lecithin
1 bottle
1 l
3 g
Method
1. Strain the orange juice and add the champagne and the soy lecithin.
2. Emulsify the mixture with a hand blender.
3. Allow to stabilize and serve in a champagne flute.
179
ORANGE SOLE
Ingredients
Amounts
Warm orange foam
Orange juice
Egg whites
500 g
2 ea.
Orange sole
Fillets of sole
Orange juice
Butter
Orange leaves
2 ea.
2 ea.
Garnish
Orange zest, using a microplane to zest
Parsley, minced
Orange blossom
Method
1. For the warm orange foam: Combine the ingredients and pass them through a sieve.
2. Place the mixture in a ½ liter size iSi bottle.
3. Heat in a water bath at 176ºF (80ºC).
4. Shake the bottle from time to time so the egg white doesn’t curdle.
5. For the orange sole: Season the fillets with a bit of salt.
6. Place one on top of the other and place an orange leaf in between.
7. Sear the fillets in olive oil and remove.
8. In the same skillet, add a bit of butter and orange juice.
9. Add the sole and finish cooking in the sauce.
10. Salt to taste.
11. To finish: Place the fillets on a plate with the sauce.
12. Place the warm orange foam alongside.
13. Garnish with minced parsley, orange blossoms, and orange zest.
Recipe credit: Josē Andrēs, as presented at the 2005 Worlds of Flavor International Conference and Festival.
180
ORANGE SORBET WITH GRILLED FOIE GRAS
Ingredients
Amounts
Orange sorbet
Water
Glucose
Sugar
Orange juice
Stabilizer, powder form
Orange juice
Orange blossom water
300
200
500
500
12
1500
20
g
g
g
g
g
g
g
Garnish
Orange powder
Orange segments
Orange reduction
Foie gras
Method
1. For the orange sorbet: Combine the water, glucose, sugar, 500 grams of orange juice,
and the stabilizer. Heat to 176ºF (80ºC).
2. Cover and chill for 12 hours in the refrigerator.
3. The next day, add the rest of the orange juice and the orange blossom water.
4. Mix everything well and pass it through an ice cream machine or freeze in Paco Jet
container.
5. To finish: Sear the foie gras briefly on a hot plancha and serve it with the orange
segments, sorbet, and orange powder.
181
ORANGE SPAGHETTI
Ingredients
Amounts
Orange spaghetti
Orange juice
Agar agar
Gelatin
500 g
7 g
1 leaf
Garnish
Greek yogurt
Fresh mint
Passion fruit
Orange reduction
Maldon salt
Method
1. For the orange spaghetti: Dissolve the agar agar in ¼ of the orange juice.
2. Boil without stirring.
3. Add the rest of the orange juice and the gelatin.
4. Pour into a shallow pan or tray. Keep as level as possible. Each tray will make about
4 to 6 dishes.
5. Chill in the refrigerator until set. Cut into the shape of spaghetti using a pastry
cutter.
6. To finish: Place the spaghetti in the center of the plate.
7. Spoon a little yogurt, drizzle a little olive oil, and add a few drops of orange
reduction around the plate. Add a bit of Maldon salt.
8. Add a few segments of orange around the spaghetti.
9. Garnish with a few mint leaves.
182
FROZEN ORANGE POWDER WITH
WINE-POACHED PEARS
Ingredients
Amounts
For the frozen orange powder
Orange juice
500 g
For the wine-poached pears
Pears, peeled and cut into sixths
Red wine
Sugar
Cinnamon stick
Zest of orange
2
500
200
1
1
ea.
g
g
ea.
ea.
Method
1. Freeze the orange juice in a PacoJet container to -4˚F (-20˚C).
2. Heat the wine with the sugar and the aromatics.
3. When the mixture is slightly thickened, add the pears.
4. Cook until the pear absorbs all the wine.
5. To finish, pass the orange juice through a PacoJet. At the moment the blades touch
the frozen orange juice, count to 10 and turn the machine off. If not turned off, the
action of the blades will turn the powder into a sorbet.
6. Place on one side of the plate. Place the frozen orange powder on the other side.
183
ORANGE POWDER
Ingredients
Amounts
Oranges
Sugar
Water
4 ea.
150 g
½ l
Method
1. Remove the zest from the oranges using a vegetable peeler. Take care not to remove
the white part of the skin since it is bitter.
2. Make a syrup with the sugar and water.
3. Cook the zest in the syrup over a low flame until the zest becomes translucent.
4. Strain and allow to dry at room temperature.
5. Once dry, grind in a coffee grinder.
6. Pass through a sieve to remove any impurities.
184
ORANGE REDUCTION
Ingredients
Amounts
Orange juice, strained
Sugar
Glucose
500 g
75 g
10 g
Method
1. Combine the ingredients and reduce over a low flame until it achieves a thick
texture.
185
NURETTIN AYDOĞDU
186
NEVZINE
Ingredients
Amounts
Egg
Butter, melted
Yogurt
Olive oil
Tahina
Baking powder
Vinegar
Walnuts, crushed
Flour
3
400
150
150
150
30
20
500
2000
ea.
g
g
g
g
g
g
g
g
For syrup
Sugar
Water
Grape molasses
2000 g
1000 g
1000 g
Method
1. Mix all the items together except the flour. Add the flour at the end. Place on a
greased tray and cut into the desired sizes.
2. Bake in a 180ºC preheated oven for 15 to 20 minutes. After baking, pour cold (30˚C
Baume) syrup on the hot cake. Serve the cake at room temperature.
Recipe credit: Nurettin Aydoğdu, as presented at the 2005 Worlds of Flavor International Conference and
187
SEKERPARE
Ingredients
Amounts
Unsalted butter, room temperature
Caster sugar
Semolina
Coconut
Eggs
Flour
Vanilla
Baking powder
1
1
4
2
2
4
1
1
cup
cup
Tbsp.
Tbsp.
ea.
cups
tsp.
tsp.
For sweetened juice
Sugar
Water
Lemon, juice of
3 cups
4 cups
½ ea.
Method
1. For the sekerpare: Mix 1 cup of butter, 1 cup of caster sugar, 4 tablespoons of semolina,
2 tablespoons of coconut, 2 eggs, 4 cups of flour, 1 teaspoon of vanilla, and 1
teaspoon of baking powder to make a soft dough (add flour little by little).
2. Take small pieces from dough, like making a cookie, round and flatten, and put on a
tray after placing a nut at the center of each cookie.
3. Bake them in a preheated oven.
4. For the sweetened juice: Boil 3 cups of sugar and 4 cups of water in a pot. After boiling
for 5 minutes, add the lemon juice and let boil another few minutes.
5. Allow the liquid to get warm.
6. After the cookies are baked, allow them to sit for 3 minutes. Drench the cookies with
the warm liquid. The cookies have to be hot, liquid has to be warm.
7. Close another tray onto the top of the cookie tray and set aside until needed.
Recipe credit: Nurettin Aydoğdu, as presented at the 2005 Worlds of Flavor International Conference and
188
TERESA BARRENECHEA
189
SIZZLING GARLIC SHRIMP
GAMBAS AL AJILLO
Yield: 4 portions
Ingredients
Amounts
Olive oil
¾
Garlic cloves, finely minced
2
Hot red pepper flakes
2
Shrimp, small or medium, peeled
1
Salt
1
Fresh flat-leaf parsley, chopped, for garnish
cup
ea.
tsp.
lb.
tsp.
Method
1. Place four 5-inch diameter earthenware heat-proof dishes on the stove and add 3
tablespoons olive oil to each one of them. (If using a skillet, add all the oil at once).
2. Raise the heat to high, and when the oil is hot, add the garlic and hot pepper flakes.
If using 4 individual clay dishes divide the shrimps into 4 groups and add to the hot
oil. Cook over very high heat for 1 minute, season with salt and stir constantly while
the shrimp begin to sizzle and to turn pink. Cook for 1 more minute and remove
from the heat.
3. If using earthenware dishes leave the shrimp slightly undercooked since they
continue sizzling in the heat of the dish for up to 1 minute. Sprinkle with parsley and
serve immediately while still sizzling.
Recipe credit: Teresa Barrenechea, as presented at the 2005 Worlds of Flavor International Conference and
190
POTATO AND CHORIZO STEW
PATATAS A LA RIOJANA
Yield: 6 portions
Ingredients
Amounts
Russet potatoes
Olive oil
Yellow onion, finely chopped
Chorizo, 3 oz., casing removed,
sliced 1” thick
Sweet pimentón or paprika
Hot red pepper flakes
Salt
3
1/3
1
3
lb.
cup
ea.
ea.
1½ Tbsp.
½ tsp.
1 tsp.
Method
1. Peel the potatoes. To “crack” the potatoes into chestnut-sized pieces, make a small
cut in each potato and then break it open the rest of the way. Set the potatoes pieces
aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic,
and sauté for 10 minutes, or until softened. Add the chorizos and cook, stirring, for
about 1 minute. Add the potatoes, pimentón, red pepper flakes, and salt, and stir to
mix the ingredients. Add water to cover by 1 inch and bring to a boil. Cover,
decrease the heat to medium-low, and cook slowly for 30 minutes or until the
potatoes are fork-tender.
3. Remove from heat. Mash a piece or two of the potato against the side of the pot with
the back of a spoon to thicken the soup. Stir once, re-cover, and let stand for 10
minutes.
4. Stir again, ladle into warmed bowls, and serve immediately.
Recipe credit: Teresa Barrencechea, as presented at the 2005 Worlds of Flavor International Conference and
191
NAJMIEH BATMANGLIJ
192
CASPIAN OLIVE TAPENADE
WITH POMEGRANATE AND ANGELICA
ZEYTOUN PARVARDEH
Yield: 6 portions
Ingredients
Amounts
Walnuts, toasted
Fresh mint, or 1 Tbsp. dried mint
Fresh cilantro, chopped
Fresh oregano, chopped, or 1/8 tsp.
dried oregano
Ground angelica petal (golpar)
Salt
Pepper, freshly ground
Ground cumin (optional)
Grape syrup and honey (optional, if
pomegranate is too sour)
Olive oil
Pomegranate juice
Green olives, pitted
Garnish
Walnuts, toasted and chopped
Pomegranate seeds
Green olives, pitted
Angelica petals
Cilantro sprigs
1
5
1
1
1
cup
ea.
cup
cup
Tbsp.
1
½
¼
1
1
Tbsp.
tsp.
tsp.
tsp.
tsp.
4 Tbsp.
2/3 cup
1 lb.
1
¼
½
1
3
Tbsp.
cup
cup
tsp.
ea.
Method
1. Chop all the ingredients until you have a chunky paste. Transfer to a serving bowl,
mix well, and adjust seasoning to taste. Cover and refrigerate for 15 minutes (can be
kept in the refrigerator for 3 days).
2. To serve: Place in a serving bowl. Garnish with toasted walnuts, fresh pomegranate
seeds, olives, and angelica petals, and serve with toasted flat bread or rice.
Recipe credit: Najmieh Batmanglij, as presented at the 2005 Worlds of Flavor International Conference and
193
GREEN BITES
DOUGHMAJ: LOGHMEH-YE SABZ-E ESHQABAD
Yield: 20 bite-size balls
Ingredients
Amounts
Pita bread, cut into 1” squares
Feta cheese, crumbled
Mint leaves, fresh
Tarragon leaves, fresh
Thyme, fresh
Rose petals, rinsed and dried
Walnut or hazelnuts, toasted
Virgin olive oil or melted butter
Cucumber slices, ¼” thick
2
½
4
1
1
2
1
½
20
ea.
lb.
cups
cup
Tbsp.
Tbsp.
cup
cup
ea.
Method
1. Place all the ingredients except the cucumber slices in a food processor and pulse a
few times. Add the olive oil and allow to rest for 1 minute. Pulse again until a grainy
paste forms.
2. Gather the paste and divide it into 20 protions (about 1½ tablespoons). Shape each
portion into a bite-sized ball.
3. Place each bite-size ball on a slice of cucumber and garnish with a basil leaf. Arrange
on a serving platter.
194
POMEGRANATE & PISTACHIO MEATBALLS
KUFTEH-YE ANAR-O PESTEH
Yield: 4 portions
Ingredients
Amounts
Onion, small, peeled and quartered
Pistachio or hazelnuts, shelled
Bread crumbs
Parsley, chopped
Tarragon, chopped
Lime juice
Red pepper flakes
Cumin
Salt
Lamb, turkey or fish, boned, skinned,
and ground
Egg
Glaze
Pomegranate paste
Honey
Pinot noir wine
Salt
Black pepper, fresh ground
Red pepper flakes
1
1
¼
1
½
1
1
1
1
2
2
ea.
cup
cup
cup
cup
Tbsp.
tsp.
tsp.
Tbsp.
tsp.
lb.
1 ea.
¾
1
1
1
½
½
cup
cup
cup
tsp.
tsp.
tsp.
Garnish
Baby sprouts, basil, mint, and/or radish 1 pkg.
Pomegranate seeds
¼ cup
Method
1. Grind all the ingredients except the meat and egg in a food processor. Transfer to a
large mixing bowl and add the meat and egg. Knead with your hands for a few
minutes (do not overknead). Cover and refrigerate for 10 to 15 minutes.
2. Preheat the oven to 500ºF. Grease a wide, non-reactive baking dish and set aside.
3. Remove the paste from the refrigerator and shape into bite-size balls (about ½
tablespoon). Place the meatballs in the baking dish and brush well with olive oil.
Bake in the oven for 10 minutes. Turn the meatballs over once and cook for another 5
minutes.
4. Meanwhile, in a mixing bowl combine all the ingredients for the glaze.
5. Reduce the oven to 400ºF. Glaze the meatballs and bake for another 15 to 20 minutes
to infuse the meatballs with the flavor of the wine. Adjust seasoning to taste; if too
195
sour add more honey, if too sweet add more pomegranate paste. Reduce heat to
warm. Keep warm in the oven until ready to serve.
6. Place 3 meatballs in the center of a white platter and garnish with baby basil,
sprouts, and a few pomegranate seeds. For passing these meatballs around with
drinks, place them in a large serving dish and sprinkle with pomegranate seeds and
basil. Use toothpicks to pick up.
196
CHILLED YOGURT SOUP WITH
ROSE PETALS AND RAISINS
ABDUGH KHIAR BA TILIT
Yield: 6 portions
Ingredients
Amounts
Croutons
Whole wheat pita bread, large,
cut into ½” squares
Garnish
Raisins
Dried mint flakes
Dried rose petals, rinsed cold water
Soup
Plain whole or low-fat yogurt
Garlic cloves, crushed, peeled,
and finely chopped
Coarse salt
Water, chilled
Cucumber-walnut mixture
Long seedless cucumber, peeled and
diced (or 4 pickling)
Spring onions, chopped
Fresh mint, chopped
Fresh dill, chopped
Fresh oregano (dried ½ tsp.)
Fresh thyme, chopped (dried ½ tsp.)
Fresh tarragon, chopped (dried ½ tsp.)
Raisins, rinsed and drained
Shelled walnuts, coarsely chopped
1 ea.
1 cup
3 Tbsp.
¼ cup
3 cups
2 ea.
2 tsp.
1 tsp.
1 cup
1 ea.
¼
2
2
2
1
4
½
¼
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
cup
cup
Method
1. Cut pita bread into ½-inch croutons squares. Spread in a baking dish and toast under
broiler for a few minutes. Transfer to a serving bowl and set aside.
2. To make the garnish: Place the rose petals in a small plastic container and add the
mint, raisins, and ¼ cup of cold water, and mix. Cover and place in the freezer for 2
hours and up to 3 days. This helps to perfume the raisins and soften the rose petals.
If you are feeling particularly adventurous you can place this mix in ice cube
containers to freeze it and then use the ice cubes in the soup.
197
3. Combine the cucumbers, spring onions, mint, dill, oregano, thyme, tarragon, and
walnuts in a non-reactive bowl. Cover and keep chilled.
4. Combine the yogurt, salt, pepper, and garlic, and mix thoroughly with 1 cup chilled
water. Stir and adjust seasoning to taste.
5. Just before serving, put 2 tablespoons of the cucumber mixture into individual
serving bowls and pour the yogurt mixture over it. Add ice cubes, raisins, and mint
and serve. Pass around the croutons for people to serve themselves according to
their taste.
198
VINE LEAF WRAPPED LAMB KEBAB
FROM SIXTEENTH-CENTURY PERSIA
KABAB-E BARG-E MO SAFAVIEH
Yield: 6 portions
Ingredients
Amounts
Kebab
Twice–ground lamb, chicken thighs,
2 lb.
or boneless fish fillets
Coarse salt
2 tsp.
1 tsp.
Baking soda
½ tsp.
Onions, small, peeled and finely grated 2 ea.
Garlic cloves, peeled and grated
2 ea.
Fresh ginger, grated
1 inch
Ground cumin
1 tsp.
Ground coriander
1½ tsp.
Hot curry powder
1 Tbsp.
Fresh lime juice
2 Tbsp.
Unripe sour grapes, fresh or canned
½ ea.
in brine
Wrap
Fresh grape leaves (or 1 16-oz. jar)
Olive or peanut oil
20 ea.
½ cup
Garnish
Grape syrup
Yogurt (labneh) drained
Lavash bread (12 oz. package)
Lime juice
Coarse salt
½
½
1
1
1
Skewers
Wood skewers, soaked in water
at least 30 minutes
cup
cup
ea.
ea.
tsp.
18 ea.
Method
1. If you are using fresh grape leaves, pick small and tender ones. Blanch, drain, and
rinse. For canned grape leaves, drain in a colander.
2. In a warm mixing bowl, combine the lamb and the rest of the kebab ingredients.
Knead with your hands for about 2 minutes to form a paste. Cover and let stand for
15 minutes at room temperature.
199
3. Using damp hands, divide the meat paste into 16 equal lumps about the size of a
walnut. Roll each into a sausage shape 4 inches long.
4. Place a layer of grape leaves, vein side up, on a flat working area and nip off the
stems. Place a portion of meat on the narrow end of the leaves. Fold over the sides
and roll up the leaves into a meat package.
5. Thread the meat package on a skewer. On the same skewer thread 2 unripe grapes
and paint the package and the unripe grapes generously with oil. Place on an oiled
baking sheet. Repeat for all the meat portions. Cover and keep in a cool place until
ready to cook.
6. Grill the kebabs gently for 5 minutes on each side. Sprinkle with fresh lime juice and
coarse salt. Serve hot.
7. Spread a layer of lavash bread or vine leaves on a warm plate and place 3 skewers of
kebabs on top. Pour grape syrup over the kebabs. Garnish with a dollop of drained
yogurt. Serve as appetizer. Nush-e jan!
200
LAMB KEBAB WITH POMEGRANATE
AND GRAPE SYRUP GLAZE
CHENJEH KABAB-E ANAR
Yield: 4 portions
Ingredients
Amounts
Marinade
Lean lamb tenderloin, lamb rib chop
(single cut), or leg of lamb cut into
2” cubes
Large onion, peeled, puréed, strained,
juice reserved
Garlic cloves, mashed
Fresh lime juice or verjuice
Pomegranate juice
Olive oil
Salt
Lamb tail fat (optional)
2 lb.
1 ea.
4
½
1
2
1
1
¼
ea.
cup
cup
Tbsp.
tsp.
tsp.
lb.
Spicy sweet and sour pomegranate glaze
Grape syrup
4
Butter
4
Pomegranate paste
2
Shiraz wine
2
Ground pepper
1
Salt
½
Red pepper flakes
¼
Cornstarch diluted with 2 Tbsp. water
2
Lavash bread
1- 12
Sword-like skewers, flat, 1/8” wide
6
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
tsp.
pkg.
ea.
Method
1. To make glaze: In a saucepan, combine all the ingredients until smooth.
2. While whisking, bring the mixture to a boil. Remove from heat and set aside.
3. Have your butcher remove back bones from the lamb loins, fillet the loins, and trim
all the fat and gristle from the main muscles.
4. Cut meat into 2-inch cubes; pound each piece lightly with a heavy-bladed knife to
make shallow incisions along the meat. Cut tail fat into 1-inch cubes.
5. Place meat and tail fat in a large container. Add onion juice, salt, pepper, lime juice,
pomegranate juice, and olive oil. Toss well. Cover the meat and marinate in the
refrigerator for a least 24 hours and up to 3 days.
201
6. Start a bed of charcoal 30 minutes before you want to cook, and let it burn until the
coals glow; or, heat on your grill until very hot.
7. In the meantime, thread 5 or 6 pieces of lamb onto each skewer and thread 1 piece of
fat between every two pieces of meat, leaving at least 2 inches free on both ends.
8. When the coals are glowing, place the skewered meat on the grill. Cook for 3 or 4
minutes on each side, turning frequently. The meat should be seared on the outside,
pink and juicy on the inside.
9. Baste the meat with the spicy sweet and sour glaze.
10. Spread lavash bread on a serving platter. When the meat is cooked, place the
skewers of meat on the bread. Cover with lavash bread to keep warm. Serve
immediately with chelow, a dish of fresh herbs, which should include spring onion
and basil. Cook one skewer of kebab in advance to check its flavor (cook’s privilege).
Keep the meat on skewers until the last minute, because it will keep hot. Remove the
meat from each skewer by placing a piece of lavash bread over several pieces of meat
and using it to hold down the meat while you pull away the skewer. Nush-e Jan!
202
CHICKEN KEBAB
JUJEH KABAB
Yield: 4 portions
Ingredients
Amounts
Marinade
Ground saffron, dissolved in
½ tsp.
2 Tbsp. hot water
Fresh lime juice
1 cup
Verjuice
½ cup
Olive oil
½ cup
Onions, large, peeled and thinly sliced
2 ea.
Garlic cloves, peeled and crushed
2 ea.
Lime zest
2 Tbsp.
Yogurt
2 Tbsp.
Salt
2½ tsp.
3 tsp.
Kebab
Cornish hens, 4 lb. ea., cut into 10 pieces 4 ea.
Tomatoes, medium, halved
5 ea.
Baste
Lime juice
Butter
Salt
Garnish
Limes, cut in half
Fresh basil and scallions
Lavash bread, 12 oz. pkg.
Sword-like skewers, flat
1
½
½
½
ea.
cup
tsp.
tsp.
2 ea.
2 ea.
6 ea.
Method
1. In a large, deep, non-reactive container with a cover, combine the saffron water, lime
juice, olive oil, onions, garlic, lime zest, yogurt, salt, and pepper. Beat well with a
fork. Add the pieces of chicken and toss in the marinade. Cover and marinate in the
refrigerator for at least 24 hours and up to 3 days. Turn the chicken twice during this
period.
2. Start a bed of charcoal 30 minutes before you want to cook and let it burn until the
coals glow evenly. Otherwise, preheat the grill or oven broiler.
3. Skewer the tomatoes.
203
4. Spear wings, breasts, and legs onto different skewers (they require different cooking
times).
5. For the baste: Melt the butter in a small saucepan and add the juice of 1 lime. Add ½
teaspoon salt and ½ teaspoon pepper. Mix well and set aside.
6. Paint the tomato and chicken with the basting mixture. Grill the chicken and
tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The
chicken is done when the juice that runs out is yellow rather than pink.
7. Cook a skewer of kebab in advance to adjust seasoning. Spread whole lavash bread
on a serving platter. Paint the chicken with the baste mixture. Remove the grilled
chicken from skewers at the last minute and arrange the pieces on the bread. Garnish
with lime juice and sprig of basil. Cover the platter with more bread. Serve
immediately with a bowl of fresh Persian or Thai basil leaves and scallions. Nush-e
jan!
204
FILLET KEBAB FROM THE TENTH-CENTURY PERSIAN
BOOK OF KINGS
KABAB-E SHAHNAMEH-YE FERDOWSI
Yield: 4 portions
Ingredients
Amounts
Marinade
Lean loin (veal, lamb, or beef)
Onion, large, peeled, puréed, and
strained, pulp discarded and juice
reserved
Olive oil
Salt
Verjuice or lime juice
Ground saffron dissolved in ¼ cup
rosewater
Shiraz wine
For basting
Butter, melted
Coarse salt
For cooking and garnish
Lavash bread, 12 oz. package
Skewers, flat, 3/8“ wide
Fresh basil and scallions in bowl
2 lb.
1 ea.
2
1
1
2
¼
Tbsp.
tsp.
tsp.
Tbsp.
tsp.
2 cups
½ cup
½ tsp.
1 tsp.
1 ea.
6 ea.
Method
1. Remove the backbone from the lamb loins; remove the fillets from the loins, and trim
off all fat and gristle from the main muscle. Cut meat lengthwise into 3-by-4-by-¼inch pieces
2. In non-reactive container, combine olive oil, salt, pepper, verjuice, saffron rose water,
and wine. Mix well. Add the meat and turn over in the marinade. Cover and
marinate in the refrigerator for at least 4 and up to 24 hours. Turn the meat in the
marinade twice during this period.
3. Start a bed of charcoal at least 30 minutes before you want to cook and let it burn
until the coals glow. Or, turn on your grill until very hot.
4. Meanwhile, thread each piece of meat onto the flat, sward-like metal skewer, leaving
a few inches free on both ends. Using another skewer, pound the meat with the
narrow edge of the skewer to tenderize it.
205
5. For basting: In a small saucepan melt the butter and add the salt and pepper. Keep
warm.
6. When coals are ready, brush meat lightly with the baste. Place the skewered meat on
the grill. Cook for 3 or 4 minutes on each side, turning the skewers frequently. The
meat should be seared on the outside, pink and juicy on the inside.
7. Spread lavash bread on a serving platter. When the meat is cooked, place the
skewers of meat on the bread and brush them with the baste. Sprinkle with salt.
Cover with lavash bread to keep the food warm. Serve with basils and scallions.
Nush-e jan!
206
SAFFRON STEAMED RICE
CHELOW
Yield: 6 portions
Ingredients
Amounts
Long-grain basmati rice
Water
Salt
Cardamom pods
Rose water
Plain yogurt
Ground saffron, dissolved in ¼ cup
hot water
Butter, vegetable oil, or ghee
4
8
2
2
¼
2
1
cups
cups
Tbsp.
ea.
cup
Tbsp.
tsp.
1 cup
Method
1. Pick over the rice. Basmati rice, like any other old rice, contains many small solid
particles. This grit must be removed by picking over the rice carefully by hand.
2. Wash the rice by placing it in a large container and covering it with lukewarm water.
Agitate gently with your hand, and then pour off the water. Repeat 5 times, until the
rice is completely clean. When washed rice is cooked it gives off a delightful perfume
that unwashed rice does not have. If using long-grain American or Texmati rice, it is
not necessary to soak or wash 5 times. Once will suffice.
3. In a large non-stick pot, bring 8 cups of water to a boil with the salt, cardamom, and
rose water. Pour the washed and drained rice into the pot. Boil briskly for 6 to 10
minutes, gently stirring twice with a rubber spatula to loosen any grains that may
have stuck to the bottom. When the rice rises to the surface and feels soft, it is ready.
Drain rice in a large, fine-mesh colander and rinse with 2 or 3 cups of cold water.
4. In a mixing bowl, mix 3 spatulas of rice, 2 tablespoons yogurt, ¾ cup butter, ½ cup
water, and a few drops of dissolved saffron water.
5. In the pot, spread the yogurt-rice mixture over the bottom of the pot and pack down.
This will help to create a tender golden crust (tah dig).
6. Take 1 spatula full of drained rice at a time and gently place it on top of the yogurt
and rice mixture, gradually shaping the rice into a pyramid. This shape leaves room
for the rice to expand and enlarge. Poke 1 or 2 holes in the rice pyramid with the
handle of a wooden spatula.
7. Cover and cook rice over medium-high heat for 10 to 15 minutes or until steam rises,
in order to form a golden crust.
8. Dissolve the remaining butter in ½ cup hot water and pour over the rice pyramid.
Place a clean dish towel or 2 layers of paper towels over the pot and cover firmly
with lid to prevent steam from escaping. Cook for 50 minutes longer over mediumlow heat.
9. Remove the pot from heat. Allow to cool on a damp surface for 5 minutes without
uncovering it. This helps to free the crust from the bottom of the pot.
207
10. There are 2 ways to serve the rice. The first is to hold the serving platter tightly over
the uncovered pot and invert, unmolding the entire mound onto the platter. The rice
will emerge as a golden crusted cake. Serve in wedges. The second way is to put 2
tablespoons of rice in a dish, mix with remaining saffron water, and set aside for
garnish. Gently taking 1 spatula full of rice at a time, place it on a serving platter
without disturbing the crust. Mound the rice into a cone. Sprinkle the saffron rice
garnish over the top. Detach the layer of crust from the bottom using a wooden
spatula. Place into a small platter and serve on the side or arrange it around the rice.
Nush-e jan!
208
EGGPLANT AND CHICKEN BRAISE
WITH UNRIPE GRAPES
KHORESH-E GHUREH-O JUJEH-O BADEMJAN
Yield: 4 portions
Ingredients
Amounts
Olive oil
Chicken legs or lamb rib chop
Onion, medium, peeled thinly sliced
Garlic cloves, peeled and crushed
Ground saffron, dissolved in 4 Tbsp.
hot water
Tomatoes, puréed
Unripe grapes (ghureh)
Chinese eggplants (or 3 large)
Garnish
Onion, large, peeled and left whole
Virgin olive oil
Tomato, large, peeled and left whole
3
1½
2
2
1
Tbsp.
lb.
ea.
ea.
tsp.
2 ea.
1 cup
9 ea.
1 ea.
1 cup
1 ea.
Method
1. Heat 2 tablespoons oil in an ovenproof sauté pan, brown the chicken, add the onion
and garlic, and sauté over medium heat, stirring occasionally with a wooden spoon,
for 20 minutes. Add the saffron water
2. Dust chicken or lamb with 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon turmeric,
and 1 tablespoon flour.
3. Pour in 2 cups tomato purée, unripe grapes, and lime juice. Cover and simmer over
low heat for 30 minutes.
4. Peel the eggplants and cut lengthwise in quarters if they are not the small Chinese
variety. Place in a colander; sprinkle both sides with water and 1 tablespoon salt. Set
aside for 20 minutes to remove the bitter taste (disgorging). Rinse and pat dry
thoroughly.
5. Brush each side of the eggplant with oil and place them in a non-stick skillet. Grill
the eggplant on all side until golden brown.
6. For the garnish: Heat the oil in a skillet and deep fry the onion over medium heat
until golden brown; remove from the skillet using a spatula, drain on paper towels,
and set aside. In the same skillet, sauté the whole tomato, remove from the skillet,
and set aside.
7. Preheat the oven to 350ºF. Transfer the chicken and sauce into a deep ovenproof
casserole. Add the eggplant, fried onion, and tomato. Cover and bake for 30 minutes.
Uncover and bake another 15 minutes. Adjust seasoning to taste.
209
8. To serve: Keep warm in the oven until ready to serve. Place a portion of rice on a
large, warm plate; top with 2 pieces of chicken or lamb, a few slender eggplants, and
a few unripe grapes. Add a spoonful of fried onions and 2 tablespoons of the sauce.
Nush-e jan!
210
GERRY DAWES
211
TOMATO BREAD
Yield: 40 portions
Ingredients
Amounts
Bread, cut in rounds, lightly toasted
Tomatoes, small dice
Parsley, chopped
Extra virgin olive oil (Spanish
arbequina only)
Sea or kosher salt
Jamón serrano, sliced
40
15
¼-½
1
to
pc.
ea.
cup
ea.
taste
to taste
40 slices
Method
1. Combine tomatoes, parsley, garlic, and extra virgin olive oil, and season with salt.
2. Place on top of toasted bread at last minute.
Recipe credit: Gerry Dawes, as presented at the 2005 Worlds of Flavor International Conference and
212
GRILLED SCALLION WITH ROMESCO
Yield: 1 portion
Ingredients
Amounts
Scallion, grilled
Romesco sauce
1 ea
as needed
Method
1. Cut scallion into 3 to 4 equal lengths and place in a row in a pool of romesco sauce.
213
STEAMED MUSSELS
Ingredients
Amounts
Tomatoes, small dice
10 ea.
Green pepper, small dice
1 ea.
Red pepper, small dice
1 ea.
Onion, small dice
¼-½ cup
Chickpeas
1–2 cups
Garlic, minced
1 ea.
Parsley, chopped
¼ cup
Extra virgin olive oil from Andalucia
to taste
(such as Nuñuz de Prado)
Sherry vinegar
to taste
Sea or kosher salt
to taste
Mussels
Mussels, steamed with thyme, garlic,
Parsley, a few black peppercorns,
and extra virgin olive oil
40 ea.
Method
1. Remove steamed mussels from shell, reserving shell and meat.
2. Combine ingredients from tomatoes to sherry vinegar. Mix well and season with sea
or kosher salt. Place mussels on half shell and top with a little of the tomato mixture.
214
PINCHO MORUNO
Ingredients
Amounts
Lemon saffron aïoli (don’t make saffron 4 cups
flavor overpowering)
Pork tenderloin, one” cubes
4 cups
Dry fino or manzanilla sherry
2 Tbsp.
Extra virgin olive oil from Andalucia
¾ cup
Cumin, ground, toasted
1 Tbsp.
Thyme, fresh, chopped
3 Tbsp.
Bay leaf, crumbled
2 ea.
Hot red pepper, crushed
½ tsp.
Parsley, chopped
3 Tbsp.
Lemon juice
1 Tbsp.
Garlic cloves, crushed
5 ea.
Smoked Spanish paprika (Pimentón
de la Vera)
Method
1. Combine all the ingredients above. Toss with seasoned pork. Skewer and grill.
2. Serve off skewers on lemon saffron aïoli.
Note: Fresh thyme may be replaced with 1 tablespoon dried Spanish thyme. Smoked
Spanish paprika may be replaced with Picante (hot) Pimentón de la Vera.
215
MUSA DAGDEVIREN
216
STUFFED KIBBEH
ICLI KOFTELERIMIZ
Ingredients
Amounts
Lean lamb, ground
Cumin
Salt
Fine bulgur
Onion
2
50
75
2
1
kg
g
g
kg
ea.
Method
1. Grind the onion and knead the kibbeh with all the ingredients. When the kibbeh
sticks to the pan, it means it is done. Cover kibbeh with a damp cloth.
Fillings
Ingredients
Amounts
Lentils
Walnuts
Parsley
Allspice
Butter
Pomegranate, sour
Onion
Dried mint
Spinach
Salt
250
250
2
25
100
1
1
50
500
to
g
g
bu.
g
g
ea.
ea.
g
g
taste
Method
1. Boil lentils until cooked; drain. Chop onion and cook in butter until transparent.
2. Add chopped spinach and all other ingredients except pomegranate; cook for 20
minutes.
3. Just before removing for fire, add cleaned pomegranate seeds. When cooled, fill
kibbeh balls. Either boil in hot water or deep fry.
Note: Filling may also be prepared with 2 kilograms of ground lamb, mixed with sumac,
yogurt, dried mint, garlic, and pomegranate sauce. They may be boiled, steamed, or
fried.
Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and
217
RAW MEAT KIBBEH WITH ARABIC KEBAB
ARAP KEBABI CIG KOFTE
Ingredients
Amounts
Raw kibbeh
Fine bulgur
Onion
Tomato paste
Hall red pepper, dried
Cumin
Lean lamb
500
1
150
250
30
600
g
ea.
g
g
g
g
Arap kebabi
Lamb, ground
Tomatoes
Red pepper flakes
Onions, chopped
Garlic
Black pepper
Olive oil, light
Parsley, chopped
Salt
Pine nuts
Green peppers, chopped
1
2
100
2
1
50
½
3
50
500
3
kg
ea.
g
ea.
head
g
l
bu.
g
g
ea.
Method
1. Finely chop onions. Add the dried red pepper, cleaning the cores.
2. Add the rest of the ingredients and knead very well.
3. When kibbeh is done, it sticks to the flat pan used for kneading.
4. For arap kebabi: Put meat in skillet. Add part of olive oil, along with the onions, and
sauté. Later add the green peppers, tomato paste, chopped tomatoes, salt, red pepper
flakes, and black pepper.
5. Place arap kebabi in a flat service pan. Place the raw kibbeh around the arap kebabi,
shaping them in small patties.
6. Decorate the hall plate with fried pine nuts and chopped parsley. To eat, take a raw
kibbeh patty, dip in arap kebabi, and eat.
218
SALMON CHUNKS WITH POPPY SEEDS
HASHASLI SOMON LOKMASI
Ingredients
Amounts
For filling
Smoked salmon
Olive oil
Black pepper
Lemons, rind of
Salt
Garlic, mashed
Walnuts, chopped
Red pepper flakes
Parsley, chopped
15
100
100
2
to
3
1
100
4
For dough
Wheat flour
Butter
Poppy seeds, fried
Water
Eggs
Mastic
Salt
Yogurt
ea.
g
g
ea.
taste
heads
kg
g
bu.
2 kg
500 g
250 g
10
100
50
500
ea.
g
g
g
Hazelnut crumbs
Pistachio crumbs
Method
1. Knead all ingredients. Dough should be hard.
2. Cover dough with damp cloth and set aside.
3. For filling: Boil salmon with a lot of salt in a pan for 20 minutes.
4. Remove from fire and mix with mashed garlic. Add also butter, black pepper, red
pepper flakes, lemon rinds, walnuts, and parsley. Blend well.
5. Take some small pieces, as big as a walnut, from the dough, roll out, and fill with
salmon mixture. The shape should be round.
6. Put them on a baking sheet and spread yogurt on top.
7. Shake hazelnut and pistachio nut crumbs on top.
8. Bake in 350˚F oven for 30 minutes.
219
ISKILIP-STYLE DOLMA
ISKILIP DOLMASI
Ingredients
Amounts
Rice
Onions
Lamb, with bones, chopped into
big chunks
Black pepper
Butter
Salt, unrefined
Cotton (muslin) bags
Water
6 kg
10 ea.
20
100
3
5
2
6
kg
g
kg
kg
ea.
l
Method
1. Boil 3 liters of water in a pan. Add 4 kilograms unrefined salt into the pan. Stir well
so salt dissolves; remove from heat. Put the rice in the pan and leave for an hour.
2. Chop 5 onions crosswise. Place butter in a 60 to 70 centimeter deep and 50
centimeter in diameter copper pan; fry onions until transparent.
3. Wash the soaked rice at least 15 times.
4. Pour 3 liters of water on onions; bring to a boil. When water boils add the washed
rice and let the rice absorb all the water. Remove from heat and allow to cool.
5. Place the lamb chops in a deep copper pan. Add chopped onions and cover with
water. Place a little tripod in the pan which should be higher than the water level.
The tripod should also have a little platform on top so a tray can be placed on it.
6. Put the cooled rice in 2 sacks and place them in the tray. The rice sacks should not
touch the water in the pan. Seal the big copper pan top with rolled out, hard dough.
When well sealed, make a little hole in the dough.
7. Allow the cooking fire (preferably oak) to burn under the pan quite high until steam
comes out from the hole in the dough. Decrease fire and put lid on the dough. Place
a heavy stone on top of lid.
8. Cook for 18 hours. Remove heavy stone, and then lid. Clean dough from the pan’s
top.
9. The rice sacks are placed on a large tray, The meat is cooked very well and can be
placed in little pieces on top of rice. Some bouillon is also poured over the rice and
served.
Note: Traditionally, preparations for this dish are made the day before, and the dish is
eaten early in the morning.
220
LIQUID YOGURT WITH CIDER VINEGAR
SIRKELI AYRAN
Ingredients
Amounts
Yogurt, drained
Organic cider vinegar
Cucumber
Salt
Water
Garlic
Dried mint
5
1
3
1
3
1
100
kg
l
kg
Tbsp.
l
head
g
Method
1. Chop the cucumbers into small pieces. Mash the garlic very well.
2. Blend the water with drained yogurt.
3. Add cider vinegar and blend.
4. Add the mashed garlic, cucumber, and mint.
Note: This special drink is to be served with iskilip dolma.
221
SHALLOT KEBAB WITH TARRAGON
TARHINLI SOGAN KEBABI
Ingredients
Amounts
Shallots
Pomegranate sauce
Black pepper
Tomatoes
Tarragon
Lamb
Salt
Walnuts, chopped
200
750
100
3
2
6
150
1
ea.
g
g
kg
bu.
kg
g
kg
Method
1. Finely mince meat.
2. Add walnuts gradually, then add black pepper and salt and blend.
3. Cut shallots into 2 pieces. Put on each skewer one piece of shallot and a small meat
ball.
4. Grill on top of oak tree coal.
5. Take a flat pan, place chopped tomatoes in it.
6. Chop tarragon and place on top of tomatoes.
7. Place grilled kebabs on top of tarragon. Pour pomegranate sauce on top of all, cover,
and heat on low fire for 30 minutes.
222
LENTIL BALLS
MERCIMEK KOFTE
Ingredients
Amounts
Red lentils
Fine bulgur
Garlic cloves
Onion, large
Tomato paste
Pepper paste
Chile pepper
Olive oil
Butter
Cumin
Salt
Black pepper
Parsley
Green onions
Fresh mint
1
1½
3
1
1
1
1
1
1
1
to
1
1
1
cup
cups
ea.
ea.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
taste
tsp.
bu.
bu.
Method
1. Boil the lentils in 3 cups of water. When fully cooked, put the bulgur in, close the lid
and turn the heat off. Let it rest for 10 minutes.
2. Meanwhile, dice the onions and press the garlic. In a pan, melt the butter and add
the olive oil, sauté the garlic and half of the onion, and add the tomato and pepper
paste.
3. Pour the lentil and bulgur mixture onto a large tray, and pour the sautéed onion on
it. Mix it together.
4. Finely chop the parsley, green onions, and fresh mint, and put them on top of the
lentils and onions. Add the chile pepper, black pepper, cumin, and salt. Add the
remaining onion. Mix well. Make small balls out of it and serve it warm.
223
SALAD WITH MUNG BEAN AND BLACK-EYED PEAS
LAVLAZLI MAS PIYAZI
Ingredients
Mung beans
Black-eyed peas
Sun-dried tomato
Garlic chives
Leeks, white parts only
Carrot, large
Eggplant, medium
Pomegranate molasses
Opal basil, chopped
Green onions
Mint
Parsley
Olive oil
Sumac
Salt
Method
100 g
50 g
50 g
1 bu.
3 pieces
1 ea.
1 ea.
2 Tbsp.
1 Tbsp.
1 bu.
1 bu.
2 bu.
3 Tbsp.
1 Tbsp.
to taste
Method
1. Boil the mung beans and black-eyed peas—don’t allow to become mushy.
2. Saute the garlic, leeks, sun dried tomato, and carrots.
3. Dice the eggplant and deep fry.
4. On a tray, put the boiled mung beans and black-eyed peas together. Add the sautéed
vegetables and fried eggplant on top of it.
5. Finely chop the garlic chives, opal basil, green onions, mint, and parsley, and put on
top of the mixture on the tray. Top it with salt, sumac, pomegranate molasses and
mix well.
224
AYDIN DEMIR
225
TURKISH HOMEMADE FRESH PASTA
WITH WALNUTS AND KES CHEESE
KESLI ERISTE
Yield: 10 portions
Ingredients
Amounts
Dough
Flour
Eggs
Salt
Olive oil
Water
1
5
50
80
as
kg
g
g
needed
Butter
Tomato
250 g
300 g
Garnishes
Kes cheese
Walnuts, chopped
300 g
200 g
Method
1. Mix dough until all ingredients are fully incorporated. Allow it to rest for 30
minutes, covered.
2. Roll the dough out and cut into ¼- by 2-inch strips.
3. Cook pasta in butter and tomatoes.
4. Toss with kes cheese and walnuts.
Recipe credit: Aydin Demir, as presented at the 2005 Worlds of Flavor International Conference and
226
TERKIB-I CESIDIYYE
Ingredients
Amounts
Butter
Lamb shoulder
Pearl onions
Garlic cloves
Pomegranate juice
Plum juice
Honey
Warm water
Pomegranate molasses
50
150
10
4
50
50
20
150
20
g
g per piece
ea.
ea.
ml
ml
ml
ml
ml
Meatballs
Lamb, ground twice
Cumin powder
Dried mint
Allspice powder
Salt and pepper
Sunflower oil
250
1
1
1
2
1
g
tsp.
tsp.
tsp.
tsp.
tsp.
Almonds, whole
Dried apricot
Granny Smith apples, quartered and
seeded
Plum, quartered and seeded
Honey
Rose water
Pomegranates, seeds of
30 g
3 ea.
¼ ea.
1 ea.
1 Tbsp.
1 Tbsp.
5 ea.
Method
1. Saute the lamb with butter. Combine the juices, honey, and warm water, and simmer
with the lamb for 2 hours.
2. Meanwhile, mix and knead the ground meat, cumin, allspice, salt, pepper, and
sunflower oil into small balls.
3. Saute meatballs in butter or olive oil.
4. Add the almonds, meatballs, apples, apricots, and plums into the lamb stew and boil
for 1½ to 2 hours.
5. Add the salt, rose water, and honey just before serving.
6. Serve with rice pilaf and pomegranate seeds.
227
MACKEREL DOLMA FILLED WITH FRESH DILL, MINT,
ALLSPICE, PINE NUTS, AND HAZELNUT
Yield: 10 pieces
Ingredients
Amounts
Mackerel
Eggs
Flour
Bread crumbs
2
6
200
500
kg
ea.
g
g
Stuffing
Onions
Olive oil
Pine nuts
Hazelnut
Black currants
Rice
Fresh mint
Dill
Parsley
300
200
50
50
50
100
1
1
½
g
ml
g
g
g
g
bu.
bu.
bu.
Salad mix
Romaine lettuce
Red onions
Roasted red peppers
Lemon
Capers
Dill
1
150
¼
1
1
½
head
g
jar
ea.
jar
bu.
Method
1. Cook the stuffing ingredients.
2. Remove the insides of the fish if keeping whole.
3. Coat in flour, eggs, and bread crumbs. Fry.
4. Toss the ingredients for the salad mix.
5. Decorate and serve.
228
HOMEMADE SALMON PASTRAMI
Yield: 12 portions
Ingredients
Amounts
Fresh salmon fillets
3 ea.
Marinade
Sugar
Salt
Cider vinegar
Lemon juice
Red pepper seeds
Fresh dill, chopped
Fresh rosemary
60
60
500
100
g
g
ml
ml
1 bu.
6 pieces
Cemen
Powdered cemen
Red chile pepper flakes
Powdered sweet cayenne pepper
Powdered cumin
Salt or sea salt
Water
500
300
500
500
200
1½
g
g
g
g
g
l
Method
1. For cemen: Mix all the ingredients well.
2. Marinate the fillets and keep in the refrigerator for 3 days, turning carefully every
day.
3. Dry carefully and cover with “cemen” paste, about 1 centimeter thick.
4. Keep in refrigerator for about 4 days.
5. Clean off the “cemen” when serving.
229
JOYCE GOLDSTEIN
230
TUNA MAYONNAISE
Ingredients
Amounts
Tuna, packed in olive oil
Fresh lemon juice
Wine vinegar
Anchovies, filleted and puréed (about
2 Tbsp. purée)
Pure olive oil
Salt and freshly ground pepper
Water or broth
Salt-cured capers, rinsed
6
¼
2
8
oz.
cup
Tbsp.
ea.
¾ cup
as needed
as desired
Method
1. Pulse the tuna in a food processor along with the anchovies, lemon juice, and
vinegar. When the purée is smooth, start adding the oil slowly, drop by drop as if as
if making a mayonnaise. Season to taste with salt and pepper. If the sauce is too
thick, thin with water.
2. For sandwich: Sliced tomato, roasted peppers, and lettuces on an olive roll
3. For composed salad: Hard cooked egg, green beans, potatoes, tomato, and olives. Thin
the mayonnaise to drizzle on the salad.
Recipe credit: Joyce Goldstein, as presented at the 2005 Worlds of Flavor International Conference and
231
OREGANO GARLIC VINAIGRETTE
Ingredients
Amounts
Olive oil
Dried oregano
Red wine vinegar
Salt
2/3
3
2
3
to
to
cup
Tbsp.
ea.
Tbsp.
taste
taste
Method
1. Rub the oregano with your hands to warm it and release its oils; or toast in a dry
skillet for a minute or two.
2. Whisk all ingredients together. Good on grilled vegetables, salad with tuna, seafood,
or hard-cooked eggs, and also on potato salad, rice salad, cherry tomatoes, tomatoes,
bocconcini, cauliflower, and broccoli.
232
TAHINI DRESSING
TAHINIYEH
Ingredients
Amounts
Tahini
Fresh lemon juice
Water
Salt
Black pepper, freshly ground, or a
pinch cayenne
½
½
1
2
to
cup
cup
cup
ea.
taste
Method
1. Combine all in food processor and purée.
2. Thin to spreadable consistency for dip, thinner for salad dressing. Good on
cucumbers, tomatoes, beets, greens, cooked eggplant, zucchini, and seafood.
233
MIDDLE EASTERN HAMBURGER
Yield: 6 portions
Ingredients
Amounts
Ground beef
2 lb.
Onion, medium, grated ( about ¾ cup)
1 ea.
Parsley, chopped
1/3 cup
Ground cumin
2 tsp.
Salt
1 tsp.
Black pepper
½ tsp.
Method
1. Knead all ingredients together with your hands. Form mixture into two small oval
patties per person, or 12 four-ounce kefta. Grill or fry in a cast iron pan.
2. To serve: Warm the pita bread. Cut the bread in half crosswise. In the bottom of each
half piece of pita, put in about 2 tablespoons each chopped cucumbers and tomatoes,
cut into ½ inch dice, and some tahini dressing. Then slip in the kefta. You may want
to spoon a little more tahini over the meat.
234
ROMESCO SAUCE AND ROMESCO VINAIGRETTE
Ingredients
Amounts
Ancho chiles or 1 rounded tsp.
ancho chile powder
Almonds or hazelnuts, toasted, or a
combination
Garlic cloves, large, minced
Red bell pepper, roasted, peeled,
seeded, and chopped
Tomato, fresh, peeled and seeded, or
canned (or 2 Tbsp. tomato paste)
Sweet pimenton or sweet paprika
Red wine vinegar
Salt
Extra virgin olive oil, preferably
Spanish
2 ea.
1 cup
4 ea.
1 ea.
1 cup
1
3
1
¾
Tbsp.
Tbsp.
tsp.
cup
Method
1. If using whole anchos, soak the chiles in hot water to cover for about 1 hour. Drain,
remove the stems and seeds, and cut up into small pieces. If some peel remains, it’s
okay. Transfer the chile pieces, or ancho chile powder, if using, to a food processor
along with the nuts, garlic, roasted pepper, tomatoes, the pimenton, vinegar, and
salt. Pulse a few times to make a chunky paste. Now start adding the oil a bit at a
time until the mixture emulsifies. Taste.
2. Let the sauce rest for about 15 minutes for the flavors to come together, taste again,
then decide if you want it spicier, saltier, or more vinegary, and adjust accordingly.
The sauce keeps, tightly capped, in the refrigerator for up to 6 months. If the oil has
risen to the top you may want to re-emulsify it in the food processor or you can
remix it back to a smooth consistency with a small whisk.
3. For romesco vinaigrette: Thin ½ cup romesco with ¼ cup olive oil and 2 tablespoons
red wine or sherry vinegar. Serve over salad greens and chunks of tuna or shellfish,
hard boiled eggs, green beans, and potatoes. The vinaigrette will keep for a week.
4. For romesco mayonnaise: In a small bowl, whisk together about ¼ cup mayonnaise and
½ cup romesco. Adjust the seasoning, as you may want more salt or a bit more
acidity. Add the mayonnaise to a fish soup as you might add a dollop of rouille or
aioli, or serve it as a dip for fried potatoes, grilled or steamed asparagus, green
beans, cooked beets, artichokes, or hard-boiled eggs. It also can be a spread for
sandwiches, or tossed with cooked chicken or shrimp for a salad. The mayonnaise
keeps for about 3 weeks in the refrigerator.
235
ISRAELI CHOPPED SALAD WITH AVOCADO
Yield: 1 portion
Ingredients
Amounts
Toasted Cumin Vinaigrette
(recipe follows)
Avocado, cut into 1” chunks
Walnuts, toasted, very coarsely
chopped
Celery, ½” dice
Cucumber, seeded, ½” dice
Red onion, finely chopped
4 Tbsp.
½ ea.
¼ cup
1/3 cup
1/3 cup
2 Tbsp.
Method
1. Toss all ingredients together. If you like you can serve this on a bed of greens,
dressed with the same vinaigrette.
236
TOASTED CUMIN VINAIGRETTE
Ingredients
Amounts
Cumin seeds, toasted and ground
Olive oil
Fresh lemon juice
Salt and freshly ground black pepper
3
1
1/3
2
to
Tbsp.
cup
cup
ea.
taste
Method
1. Toast the cumin seeds in a small skillet over low heat, stirring occasionally, until
fragrant; it will take just a minute or two. Grind the cumin in a spice mill, then whisk
together with the remaining ingredients.
237
PORK LOIN MARINATED IN GARLIC AND PIMENTON
Ingredients
Amounts
Pork tenderloins, well trimmed, or
2
1 pork boneless pork loin
Olive oil
6
1½
Dry oregano
1
Paprika
3
Cumin
1½
Salt
1
½
Additional salt and pepper before cooking
lb.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
Method
1. Put the trimmed pork tenderloins in a shallow, non-aluminum container. Warm the
garlic and oregano with half the olive oil in a small saute pan over low heat for 2 or 3
minutes to release their aroma. Whisk in the rest of the ingredients, cook for a
minute or two over low heat, and then set aside to cool to room temperature. Pour
this marinade over the meat and rub it in well. Refrigerate overnight or for as long as
2 to 3 days.
2. Preheat the broiler or make a charcoal fire. Sprinkle the meat lightly with salt and
pepper. Broil or grill until cooked through, about 10 minutes in all, turning the meat
occasionally.
3. For a sandwich: Place sliced pork loin, sliced piquillo pepper, and toasted cumin
dressing on a soft roll.
238
MOROCCAN CHARMOULA
Ingredients
Amounts
Fresh lemon juice
Paprika
Cayenne pepper
Ground cumin
Parsley, chopped
Cilantro, chopped
Olive oil
Preserved lemon, chopped (optional)
½
6
1
½
2
½
½
1¼
cup
ea.
tsp.
tsp.
tsp.
cup
cup
cups
Method
1. For charmoula vinaigrette: Mix the lemon juice, garlic, paprika, cayenne, and cumin in
a mixing bowl until smooth.
2. Whisk in the parsley, cilantro, and olive oil. If necessary, add more oil so that the
vinaigrette is not too thick.
3. Taste and add more lemon juice or vinegar if needed. Season to taste with salt and
pepper. Makes about 2 cups, enough for 4 salads.
4. For charmoula mayonnaise: Add charmoula to 1 cup mayonnaise.
Note: Good on grilled vegetables, hard cooked eggs, cooked tuna or shrimp, bean
salads, potato salads, grain salads.
239
COUSCOUS SALAD WITH GRILLED SHRIMP, ONION,
CELERY, ALMONDS, AND OLIVES
Yield: 8 portions
Ingredients
Amounts
Shrimp, marinated in charmoula for
1 hour, then grilled
Saffron, steeped in 1/8 cup water
Olive oil
Instant couscous
Water
Cumin
Salt
Red onion, finely minced
Celery, chopped
Toasted almonds, slivered
Charmoula (see index)
Moroccan oil cured olives
32 ea.
¼
2
2
1
½
1
tsp.
Tbsp.
cups
cup
tsp.
tsp.
1 ea.
4 ea.
1 cup
Method
1. Grill the shrimp. Set aside.
2. In a small saucepan combine crushed saffron filaments and water, and bring up to a
boil. Remove from heat to steep.
3. Place couscous in a pan. Combine water, saffron infusion, cumin, olive oil, and salt
and bring to a boil. Pour over the couscous and cover the pan. Let sit for 10 minutes
then fluff with a fork.
4. Toss onions, celery, and almonds with the couscous and a bit of charmoula. Top with
grilled shrimp. Drizzle with additional charmoula and garnish with olives.
240
CATALAN VINAIGRETTE
Ingredients
Amounts
Olive oil
Sherry vinegar
Fresh orange juice
Sliced almonds, toasted and coarsely
chopped
Capers, drained, rinsed, and
chopped medium fine
Grated orange zest
Puréed or anchovies, finely chopped
1
¼
¼
¾
cup
cup
cup
cup
2 Tbsp.
2 Tbsp.
1 Tbsp.
to taste
Method
1. Whisk together all the ingredients and thin with oil to a spoonable consistency.
Note: Good on avocado or avocado and orange salad. Also greens, cooked asparagus,
artichokes.
241
CHARMOULA VINAIGRETTE
Ingredients
Amounts
Fresh lemon juice, or ¼ cup ea.
lemon juice and red wine vinegar
Paprika
Cayenne pepper
Ground cumin
Fresh parsley, chopped
Cilantro, chopped
Olive oil
Preserved lemon, chopped (optional)
½
cup
6
1
½
2
½
½
1¼
ea.
tsp.
tsp.
tsp.
cup
cup
cups
Method
1. Mix the lemon juice, garlic, paprika, cayenne, and cumin in a mixing bowl until
smooth.
2. Whisk in the parsley, cilantro, and olive oil. If necessary, add more oil so that the
vinaigrette is not too thick.
3. Taste and add more lemon juice or vinegar if needed. Season to taste with salt and
pepper. Makes about 2 cups, enough for 4 salads.
Note: Good on grilled vegetables, hard cooked eggs, cooked tuna or shrimp, bean
salads, potato salads, grain salads.
242
HARISSA VINAIGRETTE AND MAYONNAISE
Ingredients
Amounts
Dried ancho or nora chiles, small,
2
ground, or 1 Tbsp. ancho chile powder
Ground coriander
2
Ground caraway
1
Cayenne or ground hot pepper
½
Salt
1
4-5
Olive oil
3-4
Water, warm
Olive oil
Fresh lemon juice
ea.
tsp.
tsp.
tsp.
tsp.
ea.
Tbsp.
Method
1. Combine the spices, the salt, the garlic and some olive oil. This is the harissa.
2. To use as vinaigrette, thin with a bit of warm water and whisk in olive oil and lemon
juice to taste. Adjust salt.
3. For harissa vinaigrette: Thin with a bit of warm water and whisk in 1½ cups olive oil
and 2/3 cup fresh lemon juice. Adjust to taste with salt.
4. For harissa mayonnaise: Fold harissa into ¾ cup mayonnaise. Add lemon juice to taste.
Note: Good on bean salads, pepper, eggplant, potatoes, beets, seafood, hard cooked
eggs.
243
CHICKPEA SALAD WITH GRILLED SHRIMP, MINT,
RED ONION, ROASTED PEPPERS,
AND HARISSA VINAIGRETTE
Yield: 8 portions
Ingredients
Amounts
Chickpeas, soaked overnight in
the refrigerator
Onion, small
Bay leaves
Garlic cloves
Salt
Shrimp, large, shelled and deveined
Harissa Vinaigrette (see index)
Red onion, small, finely minced
Red peppers, large, roasted, peeled,
and seeded
Fresh mint, chopped
Ripe Moroccan black or green olives
1½ cups
1
2
2
1
1
ea.
ea.
ea.
tsp.
lb.
1 ea.
2 ea.
½ cup
½ cup
Method
1. Drain chickpeas and rinse. Place in a medium saucepan and cover with fresh cold
water. Bring up to a boil. Simmer 2 minutes. Let rest for 1 hour. Drain and cover
with fresh cold water. Add the onion, bay leaves and garlic and bring up to a boil.
Reduce heat and simmer covered for about 15 minutes. Add salt and continue to
cook for another 15 to 20 minutes, or until done. Drain.
2. Brush shrimp with harissa vinaigrette and grill or sauté.
3. Cut the red peppers into large dice.
4. Toss chickpeas, onion, and peppers with vinaigrette and let marinate for a few
hours. Adjust seasoning again. Toss in most of the mint and mix well. Top with
shrimp and remaining mint and drizzle with extra vinaigrette. Garnish with olives.
244
MOROCCAN LAMB SAUSAGE
Ingredients
Amounts
Ground lamb, at least 1/3 fat
Garlic, minced
Ground cumin
Ground coriander
Ground black pepper
Cinnamon
Paprika
Cayenne or more, to taste
Salt
Cilantro, chopped
Parsley, chopped
Water
2
1½
1½
1½
½
1¼
2
¾
1¼
2
2
2
lb.
Tbsp.
tsp.
tsp.
tsp.
tsp.
Tbsp.
tsp.
tsp.
Tbsp.
Tbsp.
Tbsp.
Method
1. Mix the ingredients well with your hands. Fry up a small sample and adjust
seasoning to taste. Then form into long lozenge shapes that are about three inches
long, slightly fatter in the middle.
2. To grill: You may put these on skewers and alternate them with pieces of onion and
peppers. Three pieces of sausage per person should do it.
3. Serve as a sandwich with grilled onions and grilled peppers, on soft hot dog-type
rolls topped with cumin seeds.
Note: These spicy sausages need to have certain amount of fat if they are to grill well and
taste like the real thing.
245
PESTO VINAIGRETTE
Ingredients
Amounts
Basil leaves, tightly packed
Pine nuts or walnuts, toasted
Salt
Black pepper
Pure olive oil
2
2
2
1
½
1
cups
tsp.
Tbsp.
tsp.
tsp.
cup
Method
1. Combine all of the ingredients except the olive oil in the container of a food
processor or blender. Add about half of the oil and pulse or purée quickly. Add the
rest of the olive oil, as much as you need to make a thick purée. Do not overblend or
process. You should be able to see tiny pieces of basil leaf rather than a green
homogenous paste. Transfer the pesto to a jar and film the top with a little olive oil to
keep its bright green color.
2. For vinaigrette: Thin 1 cup pesto with 1 cup olive oil and ½ cup wine vinegar.
Note: Pesto can be transformed into a tasty vinaigrette just by thinning it with a little
olive oil and vinegar. For a Sicilian variation called pesto alla Trapanese, add a cup of
diced tomatoes to the basic mixture and use almonds instead of walnuts or pine nuts. Do
not add cheese to the vinaigrette, but you can offer it as an option for sprinkling later on.
Good on tomatoes, mozzarella cheese, roasted peppers, cooked chicken or tuna, rice
salad, bread salads, bean salads, green beans.
246
MINT VINAIGRETTE
Ingredients
Amounts
For the infusion
Lemon juice
Mint, chopped
¼ cup
¼ cup
Olive oil
Lemon juice
Red wine vinegar
Mint
Sugar
Salt
1¼
¼
¼
½
to
to
cups
cup
cup
cup
taste
taste
Method
1. For the infusion: Combine the mint and lemon juice in a small saucepan. Bring up to a
boil and remove from heat. Let infuse for 10 minutes. Strain into a mixing bowl. There
will be about ¼ cup.
2. Add the remaining ingredients and whisk together. Good on spinach salads, salad with
carrots, beets, and citrus fruits, and also on asparagus, potatoes, bean salads, grain
salads, and seafood salads.
247
ANCHOVY-GARLIC VINAIGRETTE
Ingredients
Amounts
Anchovies, finely minced
Pure olive oil
Virgin olive oil
Red wine vinegar
3
1
½
½
1/3
Tbsp.
Tbsp.
cup
cup
cup
Method
1. To make the vinaigrette, combine garlic and anchovies in a small saucepan with the
pure olive oil and warm slightly over low heat. Remove from heat and whisk in
virgin olive oil and vinegar. Season with black pepper.
Note: Good on bitter greens, potatoes, seafood, tuna, hard boiled eggs, green beans,
broccoli, and cauliflower. Ideal for niçoise salad.
248
TAPENADE AND TAPENADE VINAIGRETTE
Ingredients
Amounts
Pitted niçoise olives
Capers, rinsed and chopped
Garlic, minced
Anchovy, chopped
Black pepper
Lemon zest, grated, optional
1
2
1
2
½
1
4-6
cup
Tbsp.
Tbsp.
tsp.
tsp.
Tbsp.
Tbsp.
Method
1. Combine all in the container of a food processor. Adjust seasoning. Keep under
refrigeration.
2. Bring to room temperature before using. For vinaigrette, thin with olive oil and
lemon juice.
Note: Good on grilled vegetables, tuna, rice salads, broccoli.
249
HOT PEPPER VINAIGRETTE
Ingredients
Amounts
Olive oil
1
Dried red pepper flakes
2
Fresh lemon juice, or ¼ cup red wine 1/3
vinegar
Garlic, minced
1
(add ½ tsp. ground caraway for harissa)
cup
Tbsp.
cup
tsp.
Method
1. Heat the olive oil in a small saucepan until quite hot but not boiling. Drop in a
pepper flake; if the flake skips on top of the oil and doesn’t burn or sink, add the rest
of the pepper flakes and remove from the heat. Let the pepper flakes steep in the oil
about 30 minutes, then strain and let cool. This is called olio santo, or hot pepper oil.
2. Whisk the hot pepper oil and lemon juice together in a mixing bowl. Whisk in the
garlic and season to taste with salt and pepper. You may need to add a little more
olive oil if the oil is too hot. Pepper flakes vary wildly in degrees of hotness and so
do people’s capacities to take the heat. Makes about 1 1/3 cups, enough for 4 salads.
Note: Good on greens, broccoli, cauliflower, seafood, hard cooked eggs, and fruit salads.
250
PAELLA SALAD
Yield: 6 portions
Ingredients
Amounts
Chicken breasts, boned and skinned
Olive oil
Red wine vinegar
Oregano
Garlic, minced
Black pepper
Salt
Prawns
White wine or water
Saffron filaments crushed, steeped in
¼ cup water
Basmati rice
Water
6
½
5
4
4
2
to
30
ea.
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
taste
ea.
½ tsp.
2 cups
3 cups
Oregano Garlic Vinaigrette (see index)
Red or green bell peppers, cut into
¼” dice
Red onion, finely diced
Tomato concassé
Olives, optional
2 ea.
1 ea.
½ cup
½ cup
Method
1. Marinate the chicken in the oil, vinegar, spices, and garlic for at least 4 hours or
overnight. Broil or grill for about 2 to 3 minutes per side. When cool, cut chicken into
strips that are about 2 inches long and ½ inch wide. Set aside.
2. Poach the shrimp in water or wine until they turn pink, about 3 minutes. Refrigerate
until needed.
3. In a small saucepan, put the saffron in water and bring up to a simmer. Remove
from heat and set aside to steep.
4. Wash basmati rice, drain and place in a medium saucepan. Cover with 3 cups water
and saffron infusion and bring up to a boil. Add salt, lower heat and cover the pan.
Cook over low heat for about 12 to 15 minutes, until all water is absorbed.
5. When rice is cooked and still warm, toss with most of the vinaigrette. Add bell
peppers, onions, and tomatoes to rice. Toss well. Season with salt and pepper.
6. Toss chicken and shrimp with remaining vinaigrette.
7. Distribute on six plates or place all of the rice salad on a large platter. Top with strips of
chicken and cooked shrimp. Garnish with olives if desired.
251
Note: In the summertime, rice salads are very popular in Italy and Spain. This is a room
temperature variation on a classic Valencian rice dish, paella. Instead of using Spanish
short grain rice, I prefer the fragrant basmati as the rice holds firm in a vinaigrette a great
deal longer than short grain or any other long grain rice.
252
WHITE BEAN PURÉE
Ingredients
Amounts
Dried Great Northern or cannellini beans 1
Water
Salt
2
Extra virgin olive oil, plus more olive
½
oil for drizzling
2-3
Oregano
1
Black pepper, freshly gorund
½
Oregano-Garlic Vinaigrette (see index)
cup
tsp.
cup
ea.
tsp.
tsp.
Method
1. To prepare the beans for salad, pick them over, rinse well, place them in a bowl with
water to cover generously and soak overnight. The next day, drain the beans and place
in a saucepan with water to cover by 2 inches. If you did not remember to soak the
beans, you can use the quick-soak method: Place the beans in a saucepan with ample
water to cover and place over high heat. Bring to a boil, boil for 2 minutes, then remove
from the heat. Cover and let stand for 1 hour, then drain and cover with water to top
the beans by 2 inches. Bring to a boil over medium-high heat. Reduce the heat to low,
cover, and simmer gently until tender but not soft, about 40 minutes. Add 2 teaspoons
of the salt during the first 10 minutes of cooking. When beans are ready, remove from
the heat; you should have about 2 cups cooked beans.
2. White bean purée: Combine 2 cups drained canned white beans, ½ cup extra virgin olive
oil, and 2 or 3 chopped garlic cloves, and the oregano. Combine in a food processor.
Process until smooth. Season with salt and freshly ground black pepp
3. Spread on bruschetta or as a sandwich spread. Top white bean purée with diced
salami, strips of roasted peppers, chopped arugula, and a drizzle of oregano-garlic
vinaigrette on the bread.
253
LEBANESE CRACKED WHEAT SALAD
TABBOULEH
Ingredients
Amounts
Fine bulghur or cracked wheat
Parsley, finely chopped
Tomatoes, chopped
Mint, chopped
Lemon juice
Olive oil
Salt
1
3
1
2
1½
½
½
to
to
cup
cups
bu.
cups
cups
cup
cup
taste
taste
Method
1. Soak wheat in cold water for about 20 minutes, then place in strainer to drain.
Combine with the parsley, green onions, mint, and tomatoes. Whisk together the
lemon juice and olive oil. Toss with grains and season with salt and pepper. Serve
with romaine leaves as scoops.
Variations: ½ cup chopped onion tossed with ½ teaspoon allspice.
Note: This salad is best in the summer, as it is dependent upon good tomatoes. In Turkey it
is called keser and chopped green peppers are added.
254
SPINACH BORANI
Yield: 4 portions
Ingredients
Amounts
Fresh spinach
Olive oil or butter
Yellow onions, chopped
Garlic cloves, minced fine
Basil, chopped
Cilantro, chopped
Thyme, chopped, optional
Yoghurt
Cinnamon
Turmeric
Pomegranate arils for garnish
1
4
3
4
3
2
1
2
½
½
lb.
Tbsp.
ea.
ea.
Tbsp.
Tbsp.
Tbsp.
cups
tsp.
tsp.
Method
1. Wash the spinach well in a few changes of water. Drain well. If the leaves are very
big, it’s okay to tear or cut them into wide strips.
2. Warm the oil in or melt butter in a large sauté pan over moderate to low heat. Add
the onions and cook until they are tender and translucent, about 15 minutes.
3. Add the garlic and cook for a few minutes, then add the herbs. Cook for a few
minutes.
4. Add the spinach a few handfuls at a time and cook until the spinach wilts. It will
look like a lot of leaves but they will shrink quickly. Keep stirring and adding until
all spinach is wilted. Adjust seasoning.
5. Combine the yoghurt with the cinnamon and tumeric and spoon over the spinach at
serving time.
Note: A few fresh pomegranate seeds make an incredible jewel-like garnish.
255
ANTONIO GONZÁLEZ DE LAS HERAS
256
FRIED CLAMS, LIQUIFED CARROT,
AND OIL OF ROASTED VEGETABLES
Ingredients
Amounts
Clams
Carrots
Leek
Onion, tender
Tomato, red
Red pepper
Aromatic spices
Pear, cubed
Virgin olive oil
8
2
1
1
1
1
as
1
as
ea.
ea.
ea.
ea.
ea.
ea.
needed
ea.
needed
Method
1. For the shellfish: Sauté the clams, and when they begin to open, take them out and let
them finish opening. Set aside in sunflower seed oil (without the shell).
2. For the carrots: Liquidize the carrots and reduce them in a double boiler until 1/3 of
the contents remains.
3. For the vegetables: Cut the vegetables into pieces and bake in the oven until they are
brown. Place them in ¼ liter of sunflower seed oil and fry for 30 minutes. Set aside
for 12 hours and then drain.
4. Place the clams in the carrot sauce at the bottom of the plate and pour the oil of
vegetables on top
5. Decorate with aromatic spices and pear cubes.
Recipe credit: Antonio Gonzáles de la Heras, as presented at the 2005 Worlds of Flavor International
257
FRIED SQUID FILLED WITH CREAM OF CHICKPEAS,
WINTER TRUFFLES, AND EGG YOLKS
Ingredients
Amounts
Squid (1 kg)
Chickpeas, boiled
Truffle
Egg yolks
Long bone of beef
Leek
Garlic, head
Olive oil
1
200
1
4
1
1
1
50
ea.
g
ea.
ea.
ea.
ea.
ea.
g
Method
1. For the cream of chickpeas: Boil the chickpeas with the leek, the bone of beef, the head
of garlic, and a bay leaf on low heat for 3½ hours.
2. When cooked, take 200 grams of drained chickpeas and blend in the Thermomix
with 50 grams of olive oil.
3. For the squid: Clean the squid without breaking it, and cut it into 1-inch thick rings.
4. Cut up the rest of the squid as if it were a tartare and set aside.
5. For the truffle: Clean the truffle and boil for 40 seconds.
6. Candy it in sunflower seed oil for 4 minutes, cool, and store.
7. For the egg yolk: Place the eggs in a double boiler and whip.
8. Fry the strips of squid. Remove and fill the center with the cream of chickpeas.
9. Place the laminated truffle on top of chickpeas and then top with the whipped egg
yolks.
10. Place the squid tartare around this with the water reduced from boiling the truffle
and a bit of the broth from boiling the chickpeas.
258
HOMEMADE CURD WITH THREE CHEESES,
FRIED HAZELNUTS, WILD BERRIES, QUINCE,
AND SORBET OF QUINCE
Ingredients
Amounts
Sheep’s milk
1
Sugar
100
Sheep’s cheese (cured for 6 months)
100
Goat cheese
100
Cow cheese
100
Hazelnuts
50
Rennet
10
Wild berries (strawberries, raspberries,
blackcurrant, mulberries, blueberries)
Quince
1
Water
1
Sugar
250
Stabilizer
8
l
g
g
g
g
g
drops
kg
l
g
g
Method
1. For the infusion: Place the sheep’s milk in a pot, bring to a boil, and add the sugar and
the three cheeses to be infused. Stir with a whisk until the cheeses have melted.
Drain.
2. For the curd: When the temperature of the milk is about 30°C, add the curd. Let cool
until it sets.
3. Fry the hazelnuts in sunflower seed oil until they are brown. Set aside to cool in the
oil.
4. For the sorbet: Boil the quince in boiling water, drain, and blend.
5. Make a light syrup with 1 liter of water, sugar, and stabilizer. Set aside for 6 hours.
6. Add the blended pulp of quince and put in ice-cream freezer.
7. On a plate, place a base of homemade curd after having run it through the
thermomix (a light cream). Place the wild berries and fried hazelnuts on top.
8. On one side of the place, place the sorbet and decorate with mint.
259
STEAMED MUSSELS, VEGETABLE BROTH, POTTAGE OF
APPLE, AND PEACH AND CANDIED LEMON
Ingredients
Amounts
Mussels
4 ea.
Vegetables
Carrot
Pepper
Onion
Leek
Apple
Peach
Lemon
Sugar
Water
Water
1
1
1
1
¼
¼
½
50
2
50
ea.
ea.
ea.
ea.
ea.
ea.
ea.
g
l
g
Method
1. Steam the mussels until they open.
2. Boil the vegetables for 2 hours on low heat with the clear water. Drain using
bunting/serge.
3. Blanch the lemon 3 times in cold water. Put the lemon in the syrup obtained from the
water and sugar. Parboil and leave the lemon in its juice.
260
ABDERRAZAK HAOUARI
261
ROAST CHICKEN
POULET MOSLI
Ingredients
Amounts
Chicken
Potatoes, quartered
Garlic
Bell peppers, quartered
Tomatoes, quartered
Lemon, sliced
Olive oil
Salt, pepper, saffron
1
4
1
1
2
1
½
ea.
lb.
head
lb.
lb.
ea.
cup
Method
1. Cut up the chicken; season with salt and pepper. Place on a roasting sheet and coat
with olive oil. Brown in the oven.
2. Dilute the saffron in a little water. When the chicken is half-cooked, add the
potatotes and saffron water.
3. Ten minutes before the chicken is finished cooking, add the peppers, fresh tomatoes,
and lemon slices.
Recipe credit: Abderrazak Haouari, as presented at the 2005 Worlds of Flavor International Conference and
262
LEBLABI
Ingredients
Amounts
Chickpeas
Baking soda
Salt
Harissa, fresh
Cumin
Capers
Tuna, oil-packed
Eggs
Olive oil
Black olives
Lemons, quarters
Bread, stale
2.2 lb.
Method
1. Clean the chickpeas, then rub with baking soda. Cover with water and soak all
night.
2. The following day, cook the chickpeas for 2 hours.
3. Serve hot in bowl with cubes of bread and garnish of your choice: capers, eggs,
mollets, harissa, cumin, olive oil, lemon juice, and olives.
263
LAMB BAKED IN A CLAY JAR
Yield: 4 portions
Ingredients
Amounts
Bone-in shoulder of lamb, trimmed of
excess fat and cut into 12 chunks
Onion, small, finely chopped
Fresh rosemary
Bay leaf
Saffron threads
Tomato, medium
Green or red bell pepper, small
Yukon gold potatoes, medium
Flour, water, and oil ribbon
for sealing the clay pot (optional)
Lemon, juice of
1½ lb.
1
2
1
1
ea., plus 2 Tbsp.
Tbsp.
sprig
ea.
1
1
1
4
¼
pinch
ea.
ea.
ea.
cup
1 ea.
1 Tbsp.
Method
1. Rinse the meat; drain and mix with the small onion, garlic, rosemary, bay leaf, salt,
pepper, and a good pinch of saffron. Marinate in the refrigerator for at least 5 or 6
hours.
2. Core the tomato, cut in half crosswise, and gently squeeze out the seeds. Slice the
tomato. Core, seed, and thinly slice the bell pepper. Peel and halve the potatoes. Mix
the vegetables with the olive oil and the marinated meat, pack into a 3-quart clay
pot, and mix well. Cover with foil. Set the lid on top and seal with a ribbon of dough
made with flour mixed with water and a drop of oil. Place in a cold oven, turn the
temperature to 450˚F, and bake for 1½ hours. Turn off the oven and leave to continue
baking for 30 minutes.
3. Pour the ingredients into a deep serving plate and correct the seasoning. Sprinkle the
lemon juice, chopped onion, and parsley on top and serve.
264
OJJA WITH SMOKED HERRING OR BOTTARGA
Yield: 4 portions
Ingredients
Amounts
Smoked kipper herring or bottarga
di muggine
Italian tomato paste, mixed with
2 Tbsp. of water
Ground caraway
Garlic, crushed
Scallions, whites, finely diced
Harissa
Tomatoes, fresh, grated
Green pepper, seeded, cored, and
deveined, finely chopped
Eggs
Lemon juice
Heavy cream or crème fraiche
¾ cup
¼ cup
3 Tbsp.
1
1½
1
1
¾
½
tsp.
tsp.
ea.
tsp.
cup
cup
8 ea.
1 drop
¼ cup
Method
1. Soak the herring or bottarga di muggine in water for 20 minutes
2. Meanwhile, slowly heat the olive oil in a medium cazuela set over the heat diffuser.
When hot, add the diluted tomato paste and cook, stirring, until it sizzles. Add the
caraway, garlic, scallions, and the harissa, and cook over medium heat, stirring, for 2
minutes. Add the tomatoes and peppers and slowly simmer until thick and well
reduced, about 10 minutes.
3. Meanwhile, separate the yolks and whites in two bowls. Use a fork to lightly break
up the whites.
4. Drain the herring or bottarga; cut into small dice and divide.
5. Stir the whites into the tomato-pepper mixture, then slowly cook until they begin to
congeal, but the sauce remains loose. Add the yolks, half the drained herring or
bottarga di muggine, lemon juice, and cream, and gently stir until the yolks are
creamy and curds form, about 1 minute. Remove the cazuela from the heat, cover,
and let stand while the yolks finish cooking, about 3 minutes. Scatter the remaining
slivers of herring or bottarga on top and serve very hot in preheated individual 5ounce ramekins.
265
ANOOSH SHARIAT
266
MOZZARELLA & ROMANO STUFFED GRAPE LEAVES
Yield: 24 portions
Ingredients
Amounts
Fresh mozzarella, cubed
Romano cheese, shredded
Pine nuts
Basil
Mint
Fresh green chiles, finely chopped
Barberries, stem removed
Angelica
Grape leaves, young, tender, brine
2
1
1
½
¼
1
½
1
¼
24
lb.
lb.
cup
cup
cup
ea.
cup
tsp.
cup
ea.
Method
1. Combine all ingredients into a large bowl. Mix and work it until soft and able to
shape.
2. Section off 2 ounce portions, or the amount that will fit into the grape leaves. Wrap
each portion with a grape leave as if wrapping an egg roll. Brush with olive oil.
3. Grill until slightly charred, or bake in a 375ºF oven for about 10 minutes, or until
cheese is slightly melted.
4. Serve hot with warm pita bread as an appetizer. Serve with yogurt: mix 1 pint
yogurt, 3 cloves of garlic, 1 tablespoons mint, salt, and pepper to taste; mix and serve
along side stuffed grape leaves. Garnish with rose petals.
Recipe credit: Anoosh Shariat, as presented at the 2005 Worlds of Flavor International Conference and
267
AYFER UNSAL
268
RICE PUDDING BAKED IN OVEN
FIRIN SUTLAC
Yield: 60 sarmas
Ingredients
Amounts
Milk
Rice
Flour
Water, to work with flour
Orange rind
Water, hot
Sugar
Egg yolk
Vanilla
Rose water
2
2/3
1
1-2
½
2/3
1/3
1
¼
2
kg
cup
Tbsp.
Tbsp.
Tbsp.
cup
cup
ea.
tsp.
Tbsp.
Method
1. Place milk in a pan on top of the stove and bring to a boil. Add the washed rice and
let boil for 30 minute.
2. Add 2/3 cup of hot water. When the rice absorbs more, add more water. Add 1/3
sugar in the 50th minute. Let it boil another 10 minutes. Now work on the flour with
1 to 2 tablespoon water until a smooth mixture is achieved.
3. Add egg yolk and blend very well. Take 1 to 2 spoonfuls milk and pour into the egg
yolk-flour mixture and mix very well, so the mixture gets warm. When warm
enough pour into the main milk and rice pan.
4. Mix very well and turn off the fire. Mix in the vanilla, orange rind, and rose water.
5. Pour into little bowls. Put the bowls in a tray and put some water in the bottom of
the tray. Place in oven. Turn off grill bottom and let the tops get light brown.
Recipe credit: Ayfer Unsal, as presented at the 2005 Worlds of Flavor International Conference and Festival.
269
WINE LEAVES STUFFED WITH LENTILS
MERCIMEK SARMASI
Yield: 60 sarmas
Ingredients
Amounts
Wine leaves
Red lentils
Fine bulgur
Onion, large
Olive oil
Sugar
Salt
Black pepper
Cumin
Coriander
Tomato paste
Red pepper flakes
Lemon, juice of
Mint
Red pepper paste
300
1
½
1
4
1
g
cup
cup
ea.
Tbsp.
tsp.
½
1
1
1
1
½
2
1
tsp.
tsp.
tsp.
Tbsp.
tsp.
ea.
Tbsp.
Tbsp.
Method
1. Cook red lentils with some water for 10 minutes. Add tomato and red pepper paste
along with bulgur. When it absorbs its water, blend well.
2. Chop the onion finely and sauté with 2 tablespoons of olive oil in a small pan. When
they get transparent turn off the fire. Put salt, red pepper flakes, black pepper,
cumin, coriander, sugar and dried mint on top of lentil. Add sautéed onions. Mix
well and correct seasonings, if necessary.
3. Wash wine leaves well. Get rid of the stems and wash them one by one. Take a flat
plate and place one leaf on it. Put 1 teaspoon of filling on leaf and fold into an
octagonal shape, with either 5 or 6 edges. Place these in a small pan on top of each
other. Pour 1 cup of hot water, 2 tablespoon olive oil, and lemon juice on top. Put a
flat porcelain plate on top of stuffed wine leaves. Be sure it boils. When boiled,
reduce heat and simmer. Cook for 15 to 20 minutes.
Note: Be careful about salt, as the wine leaves may be salty. If the filling is not salty
enough, do not worry; wine leaves’ salt will take care of it.
Recipe credit: Ayfer Unsal, as presented at the 2005 Worlds of Flavor International Conference and Festival.
270
PAULA WOLFERT
271
SAVORY COUSCOUS WITH KADID AND VEGETABLES
MESFOUF DE JERBA
Yield: 6 portions
Ingredients
Amounts
Kadid, with ¼ cup of their oil
Olive oil
Onions, peeled and thinly sliced
Shoulder lamb chops, trimmed of
excess fat and cut into ½” pieces
Tomato paste
Tomatoes, crushed, canned or fresh
Dried red pepper flakes, preferably
aleppo pepper or Near East pepper
Tabil
Ground caraway
Fine sea salt
Fine-grain couscous
Carrots, diced
Potatoes, diced
Ouzef (dried baby sardines), soaked in
warm water 10 minutes and drained
(optional)
Green peas, shelled or defrosted
Parsley, chopped
Green chile, minced
4
¼
½
2
strips
cup
lb.
ea.
2 Tbsp
¾ cup
2 tsp.
1½ tsp.
1 tsp.
2½
1½
1½
15
cup
cups
cups
ea.
1 cup
3 Tbsp.
2-4 Tbsp.
Method
1. Soak the kadid in warm water until soft, about 15 minutes; drain and discard the
bones. Cut the meat into small chunks.
2. Heat 3 tablespoons of the olive oil and the oil from the kadid in the bottom of a
couscous cooker. Add the onions and lamb and sauté for 5 minutes. Cover and cook
over low heat until the meat gives off its moisture and reabsorbs it. Add the kadid
and the tomato paste and cook, stirring, until the meat is well coated and glossy.
3. Add the crushed tomatoes, red pepper flakes, tabil, caraway, salt, and 1 cup water.
Cover and cook 5 minutes, then add 1 quart water and bring to a boil.
4. Rinse the couscous in a sieve, spread it on a baking pan, and let it sit until the grains
swell, 5 to 10 minutes.
5. Break up the lumps by raking your fingers through the couscous. Lightly oil the
inside of the perforated top and fasten it onto the couscous cooker; seal the two
containers, if necessary, with a strip of wet cheesecloth. When steam is rising
272
6.
7.
8.
9.
through the perforated holes, pile the couscous into the top container. Cover and
steam the couscous for 20 minutes.
Transfer steamed couscous onto a baking pan. Gradually break up large lumps with
a long spoon while sprinkling couscous with 1 teaspoon salt and 1½ cups cold water.
When the couscous is cool enough to handle, break up any lumps with moistened
fingertips. Allow the couscous grains to swell for 5 minutes, then sprinkle with
remaining 1 tablespoon olive oil and lightly rake the couscous grains with your
fingertips.
Add the carrots, potatoes, and drained ouzef, if using, to the simmering broth and
check that there is enough water to cover all the solids by 1 inch. Bring the broth
back to a boil; fasten on the perforated top pile the couscous into the top container,
cover, and steam for 15 minutes.
Lift the top container, slip the peas, parsley, and green chile into simmering broth,
return the top container, and steam another 5 minutes.
Tip the couscous into a wide serving dish. Taste the cooking liquid and correct the
seasoning with salt and pepper. The broth should be just thick enough to lightly coat
the back of a wooden spoon. Add the contents of the cooker to the couscous and
gently toss to combine. Cover and let stand 15 minutes before serving.
Note: Ouzef, the silvery dried fish, are the size of whitebait, and can be found in oriental
food stores, where they are called niboshi (in Japanese), ca com (in Vietnamese), joetkal
(in Korean), and chao pai (in Chinese). Look for bright, shiny skinned firm fish, which
will keep indefinitely in a dry place. Though it is not necessary to remove the heads
from the Tunisian ouzef (unless they are sandy), it is wise to do so with the Oriental
substitutes because, according to Jack Passmore, author of The Encyclopedia of Asian Food
and Cooking, some fish heads will turn bitter when cooked.
Recipe credit: Paula Wolfert, as presented at the 2005 Worlds of Flavor International Conference and
273
FISH COUSCOUS DJERBIENNE
Yield: 10 portions
Ingredients
Amounts
White flesh fish (like sea bass),
cut into 4-5 oz. pieces
Olive oil
Swiss chard, cut into fine strips
Parsley, chopped
Cilantro, chopped
Lemons, juice of
Olive oil
Harissa
Mirepoix, rough chopped
Harissa
Tomato paste
Crushed tomatoes
Fish bones and scraps
Water
Cumin, toasted
Vegetable garnish
Fennel bulb
Turnips
Carrots
Zucchini
Yellow squash
3 lb.
¼
1
1
1
4
2
½-¾
2
1½
5
to
½
1
2-3
2-3
to
1
2
3
4
4
cup
bu.
bu.
bu.
ea.
ea.
cup
tsp.
lb.
ea.
taste
cup
lb.
lb.
qt.
taste
ea.
ea.
ea.
ea.
ea.
Method
1.
Toss the fish pieces in the olive oil and harissa to taste.
2.
Mix together the Swiss chard, parsley, cilantro, lemon, cumin, and marinated fish.
Set aside to chill.
3.
Sweat the mirepoix until tender, then add the garlic, harissa, and tomato paste.
After a few minutes add the crushed tomato, then the bones and water. Simmer
this for 30 to 45 minutes. Add some toasted cumin during cooking. Strain.
4.
Steam or boil the vegetable garnish in the stock until tender. Keep them warm or
reheat in the fish couscous later. Often the vegetables are placed under the fish and
cooked at the same time, but we often find it hard to get everything done at the
same time.
5.
To start the final step of this dish, place the marinated fish in a deep skillet and add
the fish stock to almost cover. Place a lid or foil on top and steam the fish on the
stovetop until moist and done, but keep it moist. Add the cooked vegetables and
serve on top of couscous.
274
6.
Serve with harissa and extra stock.
275
MOROCCAN PRESERVED MEAT
Yield: 20 strips
Ingredients
Amounts
Boneless lamb shoulder or beef,
1¼
cut into one long slice, ½” thick
Coarse sea salt
3
Garlic, small head, crushed
1
Crushed hot red pepper
1½
Ground coriander
1½
Ground cumin
1
Cider vinegar
½
Meat fat, hard, preferably trimmed from 2
lamb kidneys, chopped (optional)
lb.
Tbsp.
ea.
tsp.
tsp.
tsp.
tsp.
Tbsp.
Method
1. Divide the meat into 20 strips, each about 3- by 1- by ½-inch. Combine the salt and
garlic and rub into the meat. Stack in a bowl, cover, and refrigerate overnight.
2. The following day, preheat the oven to 175ºF. Dry the meat with paper towels.
Combine the spices and vinegar, rub into the meat, and set out on a wire rack over a
baking sheet to catch the drip. Cook the strips in the oven until dry but still supple, 4
to 8 hours, depending on the density of the flesh.
3. In a large skillet, heat 3 to 4 tablespoons olive oil and the meat fat, if using. When
hot, add the meat and fry until crisp on all sides, about 3 minutes. Remove the skillet
from the heat and allow the fat and meat to cool to room temperature. Have ready a
sterile, dry jar. Place the meat and strained frying fat into the jar; top with plenty of
fresh oil and store in the refrigerator.
276
TUNISIAN POACHED FISH WITH OLIVES,
PRESERVED LEMONS, AND CAPERS
Ingredients
Amounts
Fresh halibut steak
1¾ lb.
Ground cumin
1 tsp.
Fresh hot pepper, small
1 ea.
Baby onion, preferably red
4-6 ea
3 Tbsp.
Red onion, medium, grated
1 ea
Tomatoes, medium, halved, seeded,
2 ea.
and grated
Garlic, cloves separated
1 head
Tomato paste
1 Tbsp.
Le tabil, or ground coriander seed
1 tsp.
Brine-cured green olives, rinsed and
1 cup
drained
Flour, for dusting
Cherry tomatoes
4 ea.
Capers, rinsed and drained
¼ cup
Preserved lemon peel, rinsed, drained, ½ peel
and cut into thin julienne
Celery leaves, chopped
1 Tbsp.
Method
1. Rinse the fish, pat dry with paper towels, and divide into 6 equal pieces. Season each
piece with salt, pepper, and ground cumin. Cover and refrigerate for at least 1 hour.
2. Meanwhile, steam the hot pepper and the baby onions until almost tender, about 10
minutes. Stem, seed, and coarsely chop the pepper. Peel the onions.
3. In a deep-sided medium skillet, heat 2 tablespoons of the olive oil. Add the grated
red onion and cook over medium heat, stirring, for 3 to 4 minutes, until softened.
Add the tomatoes and cook until excess moisture evaporates, about 7 minutes. Add
the garlic, tomato paste, tabil, or ground coriander, olives, steamed chopped hot
pepper, baby onions, and 1 cup water. Cover and cook over medium heat for 10
minutes. The sauce should be thin, light, and very hot.
4. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high
heat. Dust the seasoned fish with flour and fry, skin side down, in the hot oil for 2
minutes, or until the skin is crusty. Turn each piece of fish, fry for 1 minute, then
pour the hot sauce over the fish. Add the cherry tomatoes, capers, and preserved
lemon peel, and simmer over low heat for 1 more minute. Remove from the heat,
cover, and let stand for 15 minutes before serving (the fish will finish cooking in the
receding heat). Garnish with chopped celery leaves.
277
Note: Preserved lemon can be made with either thin- or thick- skinned fruit. Thinskinned lemons make a good garnish, but when preparing this dish I use lemons with
thicker skins, lest they fall apart during cooking. If you only have thin-skinned
preserved lemons on hand, add them at the last minute.
278
TUNISIAN CHICKPEA SOUP WITH EGGS, CAPERS,
OLIVES AND HOT CHILI SAUCE
Yield: 8 portions
Ingredients
Amounts
Dried chickpeas, soaked overnight
in water with a pinch of baking soda
Rich veal stock
Veal bones, optional
Garlic cloves, halved
Salt
Eggs
Peasant-style bread, stale and cubed
Harissa, harous, or harrisa-harous sauce
thinned with olive oil
Ground cumin
Ground pepper
Black olives
Small capers, drained
Roasted red bell pepper, diced
Olive oil, for drizzling
Lemon wedges
½
2
1
4
3
a
8
3
½
lb.
cups
lb.
ea.
Tbsp.
pinch
ea.
cups
cup
to
to
24
1
1
taste
taste
ea.
Tbsp.
ea.
8 ea.
Method
1. Preheat the oven to 225ºF. Drain the chickpeas and rinse thoroughly; place in a deep
heavy pot. Add the veal stock, bones it you have them, garlic, olive oil, a pinch of
salt, and enough water to cover by 1 inch. Bring to a boil, cover, and transfer to the
oven to simmer slowly until tender, about 3 hours.
2. Remove and discard the bones and garlic. Skim off the fat. Correct the seasoning of
the liquid. Keep the chickpeas in the cooking liquid. Up to this point the chickpeas
may be made a day in advance; cover and refrigerate. Reheat to simmering before
continuing.
3. Prepare medium-cooked eggs: Gently lower the eggs in the shells into a saucepan of
lightly vinegared simmering water; remove from the heat. Cover and let stand for 6
minutes in order to cook the eggs. Remove the eggs from the water, and then
transfer to a bowl of ice water to cool quickly; drain. One by one, gently roll the eggs
on a hard surface to crackle the shells. Peel, beginning at the rounder side of each
egg, dipping occasionally in cool water to facilitate peeling.
4. Divide the stale bread among 8 deep soup bowls. Top with a ladleful of chickpeas
and some of the cooking liquid. Set an egg on the chickpeas in each bowl, and then
cut the egg so the yolk runs. Dribble 1 tablespoon of harissa or harissa-harous sauce
279
over each serving, dot with pinches of cumin and sprinkles of salt and pepper.
Divide the olives, capers, and diced red pepper among the bowls. Add more liquid,
if necessary. Dribble on your best olive oil and squeeze a wedge of lemon on top of
each. Serve at once.
280
SPONSOR RECIPES
281
ALASKA SEAFOOD MARKETING INSTITUTE:
MAI PHAM
282
ALASKAN BLACK COD WITH GINGER-LIME SAUCE
Yield: 4 portions
Ingredients
Amounts
Hothouse cucumber, unpeeled
½ ea.
Vegetable oil
¼ cup
Alaskan black cod fillet, skin on,
1 lb.
cut in 4 pieces
Ginger-Lime Dipping Sauce (see recipe)
Method
1. Seed the cucumber and cut into long, thin strips about the thickness of angel hair
pasta. Add the cucumber to the sauce and set aside.
2. Heat the vegetable oil in a large non-stick frying pan over high heat. Cook the black
cod pieces until golden and just done, 2 to 3 minutes depending on the thickness.
Halfway into the cooking, add the whole garlic cloves and cook until they’re soft.
Remove the fish and garlic and drain on paper towels.
3. Arrange the fillets in a serving dish. Scatter the garlic cloves on top. Pull out the
cucumber from the sauce and neatly place them on the fish. Drizzle the sauce on top
and serve the remaining sauce on the side.
Recipe developed for Alaska Seafood marketing Institute by Mai Pham, as presented at the 2005 Worlds of
Flavor International Conference and Festival. Published with permission of the author. All rights reserved.
283
GINGER-LIME DIPPING SAUCE
NUOC MAM GUNG
Yield: Makes about 1 cup
Ingredients
Amounts
Garlic, chopped
Thai bird chiles or 1 serrano, chopped
Sugar
Ginger, minced
Fish sauce
Lime juice
Water
1
3
3
3
¼
2
3
tsp.
ea.
Tbsp.
Tbsp.
cup
Tbsp.
Tbsp.
Method
1. Place the garlic, chiles, sugar, and ginger in a mortar and pound into a paste.
Transfer to a small mixing bowl and add the fish sauce, lime juice, and water. Let sit
for 15 minutes before serving.
284
GREEN MANGO SALAD WITH
GRILLED ALASKAN SALMON
GOI XOAI CA
Yield: 4 portions
Ingredients
Amounts
Lemon grass, minced
Shallots, finely chopped
Fish sauce
Soy sauce
Oyster sauce
Brown sugar
Alaskan salmon fillets, skinless, 8 oz.
Chili-Lime Dipping Sauce
(recipe follows)
Green mango, peeled and cut into
thin strips (about ½” by 2”)
Chopped cilantro
Asian basil leaves, cut into thirds
Fried shallots
Peanuts, coarsely chopped
2
½
1
2
2
1
2
1/3
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
tsp.
ea.
cup
1 ea.
1
¼
2
2
Tbsp.
cup
Tbsp.
Tbsp.
Method
1. Combine the lemon grass, shallots, fish sauce, soy sauce, oyster sauce, and sugar in a
bowl and stir well. Add the salmon fillets and marinate for 20 minutes.
2. Grill or pan-sear the salmon in an oiled skillet over high heat until just done, about 4
to 5 minutes depending on thickness. Transfer to a plate to cool. Using a fork or your
fingers, break the salmon into large bite-size pieces and set aside.
3. In another mixing bowl, combine the ¼ cup chili-lime dipping sauce (or more as
necessary) and mango and toss gently several times. Add the salmon, cilantro, basil,
fried shallots, and peanuts, and toss gently. If you like, serve the salad with the
remaining sauce on the side.
Note: Green mangoes are a special type of mangoes grown to be eaten when they’re
green and tart. If you can’t find them at Asian markets, substitute Granny Smith apples.
285
CHILI-LIME DIPPING SAUCE
NUOC MAM CHANH
Yield: ½ cup
Ingredients
Amounts
Garlic cloves
Thai bird chiles, chopped
Sugar
Fish sauce
Lime juice, freshly squeezed, with
some pulp and segments
Water
1-2
3
3
3
3
ea.
ea.
Tbsp.
Tbsp.
Tbsp.
3 Tbsp.
Method
1. Place the garlic, chiles, and sugar in a mortar and pound into a paste. Transfer to a
small mixing bowl and add the fish sauce and lime juice. Set aside for 15 minutes for
the flavors to develop. This sauce will keep up to 2 weeks in the refrigerator.
Note: For a real authentic touch, add about a cup of thinly cut strips (about 1/16 inch
wide) of cucumber to the sauce.
286
ALLIED DOMECQ WINES USA
287
WINES SERVED AT 2005 WORLDS OF FLAVOR
CONFERENCE & FESTIVAL
Clos du Bois ~ 2004 Pinot Grigio California, 2004 Chardonnay “Reserve”
Alexander Valley, 2002 “Marlstone” Alexander Valley
2002 “Briarcrest” Alexander Valley
Cockburn’s ~ 20 Year Tawny, LBV 1998,
2001 Quinta dos Canais
10 Year Tawny, 2000 Vintage Port
El Tesoro ~ Platinum Paloma
Clos du Bois ~ 2004 “Pinot Grigio” California, 2004 Chardonnay “Reserve”
Alexander Valley, 2002 “Marlstone” Alexander Valley
2002 “Briarcrest” Alexander Valley
Cockburn’s ~ Special Reserve,
10 Year Tawny, 2000 Vintage Port
Geyser Peak Sauvignon Blanc 2004 California
El Tesoro ~ Samples of Blanco, Reposado,
Añejo, and Paradiso
Geyser Peak Sauvignon Blanc 2004 California
288
AMERICAN IRON AND STEEL INSTITUTES/
THE STEEL PACKAGING COUNCIL:
RICHARD SANDOVAL
289
SHRIMP IN A SPICY TOMATO AND BELL PEPPER BROTH
CAMARONES MAYA (PAMPANO)
Yield: 24 portions
Ingredients
Amounts
For the spicy tomato and bell pepper broth
Chicken stock
3 l
White Spanish onion, chopped
3 ea.
Cans of tomatoes, chopped
12 ea.
Serrano chile, stemmed, seeded,
6 ea.
and chopped
6 ea.
6 oz.
Salt
1½ oz.
¾ tsp.
Cans of olives
6 ea.
For the bell pepper in broth
Unsalted butter
6 oz.
Red bell pepper, cut lengthwise into
6 cans
thin julienne strips
Green bell pepper, cut lengthwise into
6 cans
thin julienne strips
White Spanish onion, finely chopped
3 ea.
Spicy tomato and bell pepper broth
6 cups
Chicken stock
1½ l
Sherry vinegar
6 oz.
Honey
4½ oz.
Salt
to taste
to taste
6 oz.
For the shrimp
Jumbo shrimp (11-15 lb.), shelled
and deveined, with tails left on
Canola oil
Salt
120 ea.
12 Tbsp.
to taste
to taste
Garnish
Roasted red pepper sauce
Chive oil
290
Method
1. For the spicy tomato and bell pepper broth: In a small saucepan, combine the stock,
onion, tomatoes, serrano chile, garlic, lime juice, salt, and pepper. Simmer for 20
minutes. Pour into a blender and purée. Reserve 1 cup for this recipe, and store the
remainder tightly covered in the refrigerator for up to 1 week to use in soups and
sauces.
2. For the bell pepper in broth: In a large skillet, heat the butter over medium heat. Add
the bell pepper strips and sauté until slightly softened, about 4 minutes. Add the
chopped onion, the reserved 1 cup spicy tomato broth, and the stock. Continue to
cook over medium heat until the pepper is softened and the liquid is slightly
reduced, 5 to 10 minutes. Season with the vinegar, honey, salt, and pepper, adjusting
the vinegar and honey to taste and adding more if necessary. Stir in the chopped
cilantro and keep warm.
3. For the shrimp: Increase the oven temperature to broil. Rub the shrimp with the oil
and season with salt and pepper. Arrange on a broiler-pan rack and broil 4 to 6
inches from the heat until the shrimp are pink and curled and cooked through,
turning occasionally, about 4 minutes. Be careful not to overcook.
4. To serve: In the center of each of 4 large shallow soup bowls, using tongs, place a
quarter of the bell peppers. Spoon the broth into the bowls around the peppers.
Arrange 5 shrimp in each bowl around the peppers, If desired, garnish the rim of the
bowls with roasted red pepper sauce and chive oil.
Recipe developed for the American Iron and Steel Institute by Richard Sandoval, as presented at the 2005
Worlds of Flavor International Conference and Festival. Published with permission of the author.
All rights reserved.
291
ZENGO’S GIVE & TAKE CHICKEN SALAD
Yield: 24 portions
Ingredients
Amounts
For the chicken
Chicken breasts
Ginger, roughly chopped
Onion, small, roughly chopped
Scallions, roughly chopped
Sea salt and black pepper
Bay leaves
Water
6
6
6
6
to
6
6
lb.
pieces
ea.
ea.
taste
ea.
qt.
For the salad mix
Mixed baby greens
Won bok, julienne
Red cabbage, julienne
Won ton strips, crispy
Candied pecans
Butter
Togarashi
Honey
Mandarin oranges
Water chestnuts
5
5
5
2
1½
6
6
6
12
12
lb.
lb.
lb.
pkg.
lb.
Tbsp.
tsp.
Tbsp.
cans
cans
For the dressing
Onion
Ginger, fresh
Rice vinegar
Soy, less salty
Piloncillo (Mexican sugar)
Salad oil
Salt and pepper
Sesame oil
6
6
6
6
6
6
to
24
cups
cups
qt.
qt.
cups
cups
taste
Tbsp.
Method
1. Place all ingredients for the chicken together in saucepot, bring to a boil, and simmer
for 10 minutes. Drain, cool chicken, and then shred in pieces.
2. Place all dressing ingredients in blender and blend for 5 seconds
3. To plate: Place shredded chicken and salad mix together with dressing, toss lightly,
and serve on 4 plates, and eat with chopsticks, Zengo style!
292
ROASTED CHILE POBLANO WITH TUNA ESCABECHE
CHILE RELLENO DE ESCABECHE DE ATÚN
Yield: 24 portions
Ingredients
Amounts
Poblano chiles, large, fresh
24 ea.
For the tuna stuffing (escabeche)
Tuna, canned in water
4½ lb.
Corn kennels, canned
1½ lb.
Green peas, canned
¾ lb.
White Spanish onion, small, chopped
9 oz.
Serrano chiles
6-12 ea.
Tomato, chopped
1 1/8 lb.
Olive oil
12 Tbsp.
Sherry vinegar
12 Tbsp.
White vinegar
12 Tbsp.
Lemon juice
12 Tbsp.
Salt
to taste
Cilantro, chopped
1½ cups
To serve and garnish
Black bean purée, canned
Chile de Arbol Sauce (recipe follows)
6 cups
Method
1. For the chiles: Prepare a grill or preheat the broiler. Grill or broil whole chiles about 4
inches from the heat, turning over occasionally, until evenly blackened on all sides,
15 to 20 minutes. Place the chiles in a paper or plastic bag and seal. Let stand until
cool enough to handle and the skins have loosened, about 15 minutes. Peel off the
skins. Cut a slit from the top of each down the side. Remove the seeds and veins. Set
a side.
2. For the stuffing: In a bowl, mix together the tuna, corn kennels, green peas, onion, and
serrano chiles, and toss. Add the vinegar and lemon juice. Add salt to taste, and
cilantro. Mix well.
3. To serve: Stuff each chile with the tuna mixture. In the center of each of 4 large salad
plates, spoon ¼ cup of the black bean purée. Place a chile on the purée. Drizzle with
chile de arbol sauce.
293
CHILE DE ARBOL SAUCE
Ingredients
Amounts
Chiles de arbol, dried
12 ea.
Canola oil
6 Tbsp.
White Spanish onion, chopped
1½ cup
Garlic clove, small, chopped
6 ea.
Tomato paste
6 Tbsp.
Fresh cilantro leaves, chopped
12 Tbsp.
Heavy cream
6 cups
Chicken stock or canned chicken broth
6 cups
Honey
12 Tbsp.
Salt
3 tsp.
1½ tsp.
Method
1. Remove the stems, seeds, and membranes from the chiles, and break the chiles into
small pieces. Set aside.
2. In a medium skillet, heat the oil over medium heat. Add the onion and garlic and
sauté for 6 minutes, or until the onion is softened—do not let brown. Add the chile
pieces and sauté until lightly colored, about 45 seconds.
3. Stir in the tomato paste and cilantro, then the cream, stock, and honey. Gently boil
until the sauce is reduced and thickened, 15 to 20 minutes, occasionally scraping the
bottom of the pan with a rubber spatula to prevent scorching.
4. Pour the mixture into a blender and purée. Season with the salt and pepper. The
sauce can be stored, tightly covered, in the refrigerator for up to 3 days.
294
AMERICAN LAMB BOARD:
HEIDI KRAHLING
295
GRILLED AMERICAN LAMB BROCHETTES MECHOUI
Yield: 12 portions
Ingredients
Amounts
American lamb loin, sliver skin
trimmed, cut into ¾” cubes
Skewers, 6”
2 lb.
as needed
Marinade
Yellow onion, medium, diced
Paprika
Cayenne
Fresh ground pepper
Coriander seeds, toasted and ground
Olive oil
Lemon juice
4
1
1
1
¾
¾
1½
1
5½
ea.
ea.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
cup
Tbsp.
Z’atar
Sesame seeds, toasted
Italian parsley, chopped
Shallots, minced
Z’atar herb
Sumac
1½
¾
½
½
¼
¼
cups
cup
cup
cup
cup
cup
1
2
¼
¼
1
½
to
qt.
Tbsp.
cup
cup
Tbsp.
Tbsp.
taste
Yogurt sauce
Goat yogurt
Mint, chopped
Cilantro, chopped
Salt and pepper
For serving
Flat bread or lavash, warmed and
cut into pieces
Condiments: romaine, tomatoes,
mint, cilantro, red onion, chopped
296
12 ea.
as needed
Method
1. For marinade: In blender combine garlic, onion, cumin, paprika, cayenned, pepper,
and coriander. Pulse a few times to blend, not purée. Add oil and lemon juice and
pulse to mix. In a sealable bag, combine lamb and marinade. Close bag and turn to
coat lamb with marinade. Refrigerate and marinate for 4 hours or overnight. Remove
lamb from marinade and discard marinade. Thread 3 pieces onto skewer and season
with salt and pepper. Grill to medium-rare.
2. For z’atar: Combine all ingredients. Serve at room temperature.
3. For yogurt sauce: Place yogurt in cheesecloth and drain for at least 4 hours or
overnight. In bowl, combine drained yogurt, oil, mint cilantro, cumin, garlic, salt,
and pepper.
4. To serve: Spoon 2 tablespoons z’atar over flat bread or lavash. Add your favorite
condiments, such as chopped romaine, tomatoes, mint, cilantro, or red onion. Top
with grill lamb kabob. Drizzle with yogurt sauce.
Recipe developed for the American Lamb Board by Heidi Krahling, as presented at the 2005 Worlds of
Flavor International Conference and Festival. Published with permission of the author.
297
PULLED AMERICAN LAMB “BIRRIA” TACOS
Yield: 12 portions
Ingredients
Amounts
Adobo (yields about 3 cups)
Dried ancho chiles, stemmed
and seeded
Guajillo chiles, stemmed and
seeded
Garlic heads, roasted, peeled and
chopped
Cider vinegar
Salt
Dried oregano leaves, crushed
Ground cinnamon
Ground pepper
Ground cumin
Ground coriander
Ground cloves
10 ea.
10 ea.
2 ea.
½
1
2
1
½
½
½
2
cup
Tbsp.
tsp.
tsp.
tsp.
tsp.
tsp.
pinches
American lamb hindshanks
Salt and pepper
Olive oil
Yellow onions, medium, chopped
Fresh tomatoes, cored and chopped
Bay leaves
Fresh thyme
Ground cumin
Mexican oregano
Adobo
Chicken stock
Fresh orange juice
Salt
Ground pepper
Corn tortillas
4
as
½
2
3
8
2
½
1
1
2
2
2
2
2
24
(about 5½ lb.)
needed
cup
ea.
lb., 8 oz.
ea.
ea.
bu.
Tbsp.
Tbsp.
cups
cups
cups
tsp.
tsp.
ea.
Accompaniments
Black beans
Red onion, chopped
Avocado, chopped
Cilantro leaves
Lime wedges
as
as
as
as
as
needed
needed
needed
needed
needed
298
Method
1. For adobo: Over medium heat, toast chiles in dry skillet, pressing flat with spatula for
about 15 seconds on each side until aromatic. Place roasted chiles in a bowl of hot
water and let stand until softened. Drain chiles. In blender, combine chiles, garlic,
vinegar, salt, oregano, cinnamon, pepper, cumin, coriander and cloves. Blend to
make a smooth paste. Strain paste through a sieve.
2. For lamb: Season lamb shanks generously. In large Dutch oven, heat the oil over
medium-high heat. Add the lamb shanks and sear on all sides until evenly browned.
Transfer to plate and keep warm. Add onions and tomatoes and sauté until soft.
Add garlic, bay leaves, thyme, cumin, and oregano. Saute for 2 minutes. Stir in
adobo, stock, and orange juice, bring to a boil. Add lamb shanks, cover, and braise in
350˚F oven for about 2 hours, or until lamb is falling off the bone. Remove lamb from
sauce. While lamb is still warm, use two forks to finely shred; keep warm and set
aside. Strain the sauce through a medium china cap and season to taste with salt and
pepper; keep warm and set aside.
3. To serve: Arrange lamb and sauce in separate cazuelas. Warm tortillas on grill and
keep warm in towel. Spoon the lamb and sauce onto tortillas. Allow guests to add
their own accompaniments.
299
SONORAN-STYLE AMERICAN LAMB
Yield: 12 portions
Ingredients
Amounts
Adobo (yields about 3 cups)
Dried ancho chiles, stemmed and
seeded
Guajillo chiles, stemmed and
seeded
Garlic heads, roasted, peeled and
chopped
Cider vinegar
Salt
Dried oregano leaves, crushed
Ground cinnamon
Ground pepper
Ground cumin
Ground coriander
Ground cloves
Lamb chorizo
American lamb boneless shoulder,
ground
Pork fat, ground with lamb
Ancho chili powder
Paprika
Salt
Coriander seed
Oregano leaves, crushed
Ground pepper
10 ea.
10 ea.
2 ea.
½
1
2
½
½
½
½
2
2 lb.
11
4
2
2
2½
¾
¾
¾
Sonoran-style lamb
American Lamb shoulder, well trimmed, 5
cut into 1” cubes
Chicken stock, to cover
5
Garlic cloves
5
Bay leaves
1
Cilantro, tied
½
Yellow onions, medium, sliced
3
Garlic cloves, sliced
10
Cumin seed, toasted and ground
2
Coriander seed, toasted and ground
2
Fresh oregano and thyme, chopped
¼
300
cup
Tbsp.
tsp.
tsp.
tsp.
tsp.
tsp.
pinches
oz.
ea.
Tbsp., + 2 tsp.
Tbsp., + 2 tsp.
tsp.
tsp.
teaspoon
teaspoon
lb.
cups, approximately
ea.
ea.
bu.
ea.
ea.
Tbsp.
tsp.
cup
Adobo
Tomato paste
Chipotle, chopped
Lamb chorizo
1
¾
1
2
Garnish
Chiles, cilantro leaves
cup
cup
Tbsp.
lb.
as needed
Method
1. For adobo: Over medium heat, toast chiles in dry skillet, pressing flat with spatula for
about 15 seconds on each aside until aromatic. Place roasted chiles in a bowl of hot
water and let stand until softened. Drain chiles. In blender, combine chiles, garlic,
vinegar, salt, oregano, cinnamon, pepper, cumin, coriander, and cloves. Blend to
make a smooth paste. Strain paste through a sieve.
2. For chorizo: In a stainless steel or glass bowl, blend ground lamb and pork, garlic,
Ancho chili powder, paprika, salt, coriander, oregano, and pepper. Fry a piece of
chorizo, taste, and adjust seasoning. Over medium heat cook and crumble chorizo
until browned. Drain well and set aside.
3. For Sonoran-style lamb: In a medium stockpot, combine lamb and stock. Slowly bring
to a boil, lower heat to simmer. Add garlic cloves, bay leaves, and cilantro. Simmer
for about an hour, until lamb is tender. Skim off grayish foam that rises to the top
during cooking. Strain stock and reserve. Set stock and lamb aside.
4. In stock pot combine cooked lamb, sliced onions, garlic slices, cumin coriander,
oregano, 1 1/3 cups adobo sauce, tomato paste, and chipotle. Simmer for 15 minutes.
Stir in chorizo and simmer for additional 15 minutes. Taste and adjust salt and
pepper.
5. Serve over tamales or fresh polenta. Garnish with chile strips and cilantro leaves.
301
CALIFORNIA RAISIN MARKETING BOARD:
ROBERT DEL GRANDE
302
KOBE BEEF WITH COFFEE RAISIN SALSA,
ROASTED SHALLOTS, & RAISINS WITH CRÈME FRAICHE
Yield: 8 portions
Ingredients
Amounts
Kobe sirloin or flat iron steak (USDA
prime beef may be substituted)
Butter
Garlic cloves, peeled and minced
Raisin recado
Pasilla Oaxaca chiles
Ancho chiles
Water, warm
Almonds, smoked
Butter, melted
California raisin paste
Semisweet chocolate, melted
Salt
Raisin coffee salsa
Coffee, finely ground
Coffee beans, finely crushed
Cocoa powder
Ancho chile, lightly toasted, soaked,
and puréed
Adobo (optional)
Butter, melted
Water
Balsamic vinegar
Salt
Roasted shallots with crème fraiche
Shallots, peeled
Bacon strips, roughly chopped
Raisins
California raisin juice concentrate
Butter, melted
Salt
Black pepper, coarsely ground
Fresh tarragon, finely chopped
303
3 lb.
8 Tbsp.
2 ea.
½
6
1
1
8
3
2½
4
oz.
oz.
qt.
lb.
oz.
oz.
oz.
Tbsp.
4
1
1
1
1
oz
tsp.
Tbsp.
tsp
oz.
1
¼
¼
1
1½
Tbsp.
cup
cup
Tbsp.
tsp.
1
2
2
2
2
¼
¼
2
lb.
ea.
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
Garnish
Crème fraiche
Coarse sea salt
1 cup
1 Tbsp.
Method
1. For the raisin recado: Stem and seed the chiles. Lightly toast the chiles. Combine the
chiles and the warm water and soak until the chiles are soft, approximately 30
minutes. Transfer the chiles and the water to a blender and purée until smooth.
2. In a food processor, combine the almonds and melted butter and process to form a
coarse paste.
3. In a mixing bowl, combine the puréed chiles, ground almonds, and the remaining
ingredients and blend well.
4. For the raisin coffee salsa: Combine all of the ingredients and mix well. Note: the
crushed coffee beans should be added just before serving to maintain the
crunchiness of the coffee beans.
5. For the roasted shallots: In a mixing bowl, combine the shallots, bacon, raisin juice
concentrate, melted butter, salt, and pepper. Toss to evenly coat the ingredients.
Transfer the ingredients to a shallow roasting pan just large enough to hold the
shallots. Roast the shallots at 350ºF for approximately 45 minutes, or until the
shallots are nicely roasted and have softened. Do not allow to burn.
6. For the Kobe beef: Rub the Kobe beef with the raisin recado. Allow to marinate about
30 minutes. Charcoal grill or broil the beef to rare or medium-rare.
7. Combine the butter and the minced garlic. Heat until the butter foams. Remove from
the heat and keep warm.
8. Thinly slice the meat. Drizzle a little of the warm garlic butter over the meat. Spoon a
small portion of the coffee raisin salsa over the meat. Place a few roasted shallots
next to the beef. Drizzle some crème fraiche over the shallots. Sprinkle the shallots
and beef with a little sea salt and serve.
Recipe developed for the California Raisin Marketing Board by Robert Del Grande, as presented at the 2005
.
304
RAISIN COFFEE ADOBADO
Yield: 1 cup
Ingredients
Amounts
Coffee beans, crushed
Coffee, finely ground
Cocoa powder
Chile purée
Adobo (from chipotles)
Butter, melted
Almond butter (ground almonds)
Water
Balsamic vinegar
Salt
Chile purée
Ancho chiles
Pasilla chiles
Guajillo chiles
4
1
1
1
4
1
¼
½
¼
1
1½
oz.
Tbsp.
tsp.
tsp.
Tbsp.
Tbsp.
cup
Tbsp.
cup
Tbsp.
tsp.
2 oz.
2 oz.
2 oz.
Method
1. For the chile purée: Stem and seed the chiles. Lightly toast in an oven at medium heat.
Cover with warm water and soak until softened. Transfer chiles to blender with a
little water as needed to form a smooth purée.
2. To finish: Combine all ingredients in food processor and process to blend well.
305
GRILLED SHRIMP WITH RAISIN ACHIOTE GLAZE AND
CUCUMBER SALAD WITH RAISINS, JICAMA AND
HOJA SANTA, AVOCADO, AND TOMATILLO SALSA
Yield: 6 portions
Ingredients
Amounts
Gulf shrimp (15/20 per lb)
2 lb.
Raisin achiote salsa
Calfornia raisin paste
Achiote paste
Hoja santa leaf, finely chopped
Orange juice or water
Salt
¾
¼
½
1
1
a
Avocado tomatillo salsa
Tomatillos, quartered
White onion, roughly chopped
Garlic clove, roughly chopped
Serrano chile, stemmed, roughly
chopped with seeds
Water
Avocado, ripe, peeled, and seeded
Hoja santa leaf, very lightly toasted,
thick stems and veins removed
Cilantro sprigs
Lime juice
Salt
cup
cup
cup
ea.
Tbsp.
pinch
1 lb.
4 oz.
2 ea.
1 cup
3 ea.
1 ea.
½ cup
1 Tbsp.
1½ tsp.
Cucumber jicama salad with raisins and hoja santa
English cucumber
1 ea.
Jicama
8 oz.
California raisins, plumped in warm
¼ cup
water
Hoja santa leaves, quickly toasted
2 ea.
and minced
Walnut oil
3 Tbsp.
Fresh lime juice
2 Tbsp.
Salt
1 tsp.
Red chile flakes
¼ tsp.
Garnish
Cilantro sprigs
306
Method
1. In a mixing bowl, combine all of the ingredients and mix well.
2. For the avocado tomatillo salsa: Combine all of the ingredients in a blender. Briefly
purée to form a smooth salsa.
3. For the cucumber jicama salad with raisins and hoja santa: Cut cucumber into quarters
lengthwise. Cut each quarter into ¼-inch slices.
4. Cut jicama into ¼-inch cubes.
5. Combine the cucumbers and jicama with the remaining ingredients and lightly toss.
6. For the shrimp: Peel the shrimp, leaving the tails intact. Split the shrimp down the
back and clean.
7. Arrange the shrimp on skewers. Lightly brush with the raisin achiote glaze. Grill
over a charcoal fire or under a hot broiler until done. Do not allow the glaze to over-caramelize or burn.
8. Arrange the shrimp and the cucumber salad on dinner plates. Spoon some of the
avocado salsa over the shrimp. Garnish with the cilantro sprigs.
307
ROASTED QUAIL WITH RAISIN PINE NUT JAM AND
SHAVED FENNEL SALAD WITH GOLDEN RAISINS &
CHANTERELLES
Yield: 6 servings
Ingredients
Amounts
Quail, semi-boneless, wing tips
removed at second joint
Raisin grill mop
Oranges, cut into eighths
Guajillo chiles, stemmed and seeded
Raisin pine nut jam
California golden raisins
Pine nuts, lightly toasted
Garlic cloves, roasted or fried
Fennel seeds, toasted and very
finely minced
Fresh tarragon
Lemon juice
Water
Salt
Black pepper
Shaved fennel salad
Fennel bulb
Fresh chanterelles
California golden raisins
Fresh tarragon leaves
Salt
Black pepper
6 ea.
2
2
1
1
4
4
2
1½
cups
ea.
oz.
oz.
oz.
oz.
ea.
tsp.
2
3
3
3
½
¼
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
1
4
¼
1
½
¼
ea.
oz.
cup.
Tbsp.
tsp.
tsp.
Garnish
Extra virgin olive oil or lemon oil
Tarragon sprigs
Method
1. For the mop: In a sauce pot, combine all of the ingredients. Bring the liquid to a
simmer. Simmer for approximately 30 minutes, or until the orange segments are
cooked through. Cool.
308
2. Transfer the ingredients with all of the liquid to a blender and purée until smooth. If
the grill mop becomes thick, adjust with water.
3. For the jam: Combine the raisins, toasted pine nuts, and roasted garlic. Pass the
mixture through a meat grinder to form a coarse paste. Transfer the paste to a
mixing bowl. Add the remaining ingredients and blend to fully incorporate. Adjust
seasonings if necessary.
4. For the salad: Trim the fennel bulb. On a mandoline, very thinly slice the fennel bulb.
Keep chilled.
5. Quarter the chanterelles. Sauté the mushrooms quickly in a little hot butter. Do not
overcook. The mushrooms should retain a firm texture. Cool.
6. Plump the golden raisin in warm water. Drain and spread over a paper towel to
remove any excess liquid.
7. In a mixing bowl, combine the shaved fennel, cooled chanterelles, raisins, and the
remaining ingredients. Gently toss to distribute.
8. For the quail: Down the back of the quail, split the skin to open the quail. Lay the
quail flat. Brush the skin with the raisin grill mop. Grill, broil, or pan-sear the quail
to carmelize the skin. Keep the breast meat slightly pink.
9. On a dinner plate, arrange each quail with a portion of the fennel salad. Spoon some
of the raisin pine nut jam over the quail. Drizzle some extra virgin olive oil over the
fennel salad. Garnish with sprigs of tarragon.
309
COFFEECAKE WITH CALIFORNIA RAISINS
Ingredients
Amounts
Dry ingredients
All-purpose flour
Sugar
Baking powder
Salt
1½
¾
1½
1½
cups
cup
tsp.
tsp.
Liquid mixture
Buttermilk
Eggs
Vanilla extract
Butter, melted
¾
2
½
4
cup
ea.
tsp.
Tbsp.
Topping
All-purpose flour
Dark brown sugar
Granulated sugar
Butter, cold
Cinnamon
California Raisins
4
4
4
4
¼
½
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
cup
Method
1. Preheat an oven to 350˚F. Lightly butter and flour a 9-inch cake pan.
2. Combine the dry ingredients in a mixing bowl.
3. Combine the buttermilk, eggs, and vanilla, and mix well. Add melted butter and
immediately mix into dry ingredients. Fold to form a light batter. Do not overmix.
Spoon batter into the buttered 9-inch cake pan.
4. To make the topping: Combine all the ingredients for the topping except the raisins.
Mix the ingredients with your fingers to form a moist and crumbly dough. Add the
raisins and mix well.
5. Distribute the topping over the surface of the cake batter.
6. Bake at 350˚Ffor 35 to 40 minutes or until a toothpick comes our clean.
7. Serve warm.
310
MAJOUN
Ingredients
Amounts
Blanched almonds
1
Hazelnuts
9
Raisins
1
Honey
11
Butter
4½
Ras el hanout
2
Ground ginger
1
Almond flour, or finely ground almonds 3
Sesame seeds
5-6
lb., 4 oz.
oz.
lb., 4 oz.
oz.
oz.
tsp.
tsp.
oz.
oz.
Method
1.
Finely chop the almonds, hazelnuts, and raisins in a food processor.
2.
Melt the butter in a large, heavy bottomed pan. Stir in the honey, ras el hanout, and
ginger.
3.
Add the nut and raisin mixture as well as the almond flour. Stir over low heat for
30 seconds.
4.
Allow to cool. Roll into small balls and roll in the sesame seeds.
Note: Ras El Hanout is a truly dazzling combination of spices and herbs that is
traditionally improvised by Moroccan merchants in their souks. Depending on the needs
of the customer and the complexity of the dish, Ras El Hanout can be comprised of over
twenty ingredients. Usually some combination of warm spices like cinnamon, cloves
and nutmeg as well as hot spices such as chiles and black pepper. “Ras el hanout”
means head of the shop, or the “best of the best.”
311
GEORGIA MUFFINS
Yield: 1 dozen muffins
Ingredients
Amounts
Butter, soft
Sugar
Honey
Molasses
Eggs
Yam purée
Buttermilk
50
56.5
28
28
113
160
140
g
g
g
g
g
g
ml
Pastry flour, sifted
Peanut flour, sifted
Baking powder, sifted
Salt
Nutmeg
Wheat bran
160
10
14
¾
¼
30
g
g
g
tsp.
tsp.
g
Raisins, soaked in bourbon overnight
Raw peanuts, toasted and chopped
½ cup
½ cup
Method
1. Use the creaming method, mixing the butter and sugar, then adding the molasses
and honey. When smooth, blend in the eggs and then the yam. Add the buttermilk,
followed by the dry ingredients. Mix until just combined. Stir in raisins and peanuts.
Bake in a 325˚ confection oven.
312
HAZELNUT AND RAISIN RYE BREAD
Ingredients
Amounts
Sourdough
Culture
Cracked rye
Medium rye flour
Water
Salt
3.1%
12.4%
12.4%
31%
0.5%
500 g
2000 g
2000 g
5000 g
80 g
12.4%
6.2%
5%
2.5%
0.75%
24.8%
2000 g
1000 g
800 g
400 g
120 g
4000 g
35%
34.75%
5.25%
34.4%
1%
3%
6.2%
0.5%
2%
2%
12.4%
5640 g
5600 g
850 g
7000 g
160 g
490 g
1000 g
80 g
320 g
320 g
2000 g
Dough temperature: 86 degrees F
Fermentation time: 18 hours
Soaker
Hazelnuts, natural, whole, toasted
Sunflower seeds
Flax
Sesame, brown, roasted
Wheat germ
Water
Soaking time: 2-3 hours
Final dough
Medium rye flour
All purpose flour
Whole wheat flour, fine
Water
Yeast, fresh
Salt
Yogurt
Coriander
Honey
Molasses
Raisins
DDT: 80 degrees F
Method
1. Mixing: 10 minutes, slow.
2. Bulk fermentation: 1 hour.
3. Loaf weight: 600g.
4. Shaping: round or oval in baskets.
5. Final fermentation: 1 hour, 15 minutes at 82˚F.
6. Baking temperature: 460-400˚F, bake with seam side down and steam.
7. Baking time: 50 to 55 minutes.
313
RAISIN & FLAXSEED MULTIGRAIN
BREAKFAST ROLLS
Ingredients
Amounts
Soaker
Flaxseed
Sunflower seed
Cracked rye
Brown sesame seeds, toasted
Rolled oats
Water, warm
Salt
8
8
4
4
4
1
½
oz.
oz.
oz.
oz.
oz.
lb., 4 oz.
oz.
3
4
4
2
1½
1½
½
1
1
1
lb., ½ oz.
lb., 4 oz.
oz.
lb., 14 oz.
oz.
oz.
oz.
lb., 8 oz.
lb.
lb.
Combine in a bowl and soak overnight.
Dough
Soaker
Bread flour
Fine whole wheat flour
Water
Yeast
Salt
Wheat germ
Whole wheat pate fermenté
Golden raisins
Raisin
Method
1. Soak raisins in warm water for 20 minutes.
2. Mix dough on medium speed for 5 to 7 minutes.
3. Add the pate fermente and mix until incorporated.
4. Add the chopped figs.
5. Bulk ferment: 1 hour.
6. Scale: 4 pound presses using the 18 piece cutter.
7. Bench rest for 20 minutes.
8. Divide and round.
9. Shape and proof on lined sheet pans.
10. Bake at 385˚F in a deck oven for 25 to 30 minutes with steam.
314
PEANUT RAISIN GRANOLA
Ingredients
Amounts
Rolled oats
Rye flakes
Multigrain flour
Brown sugar
Maple sugar
Coconut, unsweetened
Sesame seeds
Flax seeds
Peanuts
Canola oil
Honey
Raisins
26
½
8
6
3½
10½
¾
½
11½
11
15½
11½
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
Method
1. Mix all the dry ingredients except the raisins.
2. Add the oil and the honey.
3. Spread on a sheet pan and bake in a 250˚F oven, stirring every 15 minutes. This
could take 1 to 2 hours. The nuts and the grains should be toasted and golden in
color. Stir in the raisins and bake for another 15 minutes.
4. Cool and store in a sealed container.
315
THE COCA-COLA COMPANY
316
SPRITE MOJITO
Yield: 1 portion
Ingredients
Amounts
Minute Maid Lemonade
Bacardi Rum
Monin Mojito Mint Syrup
Sprite
4
1
1
4
oz.
shot
oz.
oz.
Fresh mint
1 sprig
Method
1. Fill a 16-ounce vessel half full with ice.
2. Combine lemonade, rum, and Mojito syrup.
3. Top with Sprite; stir.
4. Garnish with fresh mint.
Pre-batch: Combine lemonade, rum, and syrup; finish with Sprite.
Recipe credit: The Coca-Cola Company, as presented at the 2005 Worlds of Flavor International Conference
317
ITALIAN FRESCA
Yield: 1 portion
Ingredients
Amounts
Campari Liqueur
Limoncello Liqueur
Fresca
Grapefruit twist
1
1
8
1
shot
shot
oz.
ea.
Method
1. Fill a 16-ounce vessel half full with ice.
2. Add Campari and Limoncello liqueurs.
3. Top off with Fresca; stir.
4. Garnish with a grapefruit twist.
Serving Suggestion
1 shot = 1.25 oz.
Serve on the rocks in a tall, slim glass and garnish with a grapefruit twist.
Pre-batch: Combine Campari and Limoncello; finísh with Fresca.
318
MANGO BUBBLE NESTEA
Yield: 1 portion
Ingredients
Black Pearl Tapioca, cooked
Nestea
Bacardi Mango Mixer
Silk Soy Milk
Amounts
2 Tbsp.
2 parts
1 part
1 splash
Method
1. Place marinated Black Pearl into bottom of a 16-ounce vessel.
2. Combine ice (as needed) Nestea, Bacardi Mango Mixer, and Silk Soy Milk.
3. Shake well.
4. Pour into prepared glass.
5. Serve with bubble tea straw.
Serving Suggestion
Marinate the cooked Black Pearl tapioca in Monin Chai Tea Concentrate.
(1 lb. pearls + 4 oz. concentrate)
Prebatch: Combine Nestea, mango mixer, and soy milk. Pre-portion pearls into simple
glasses; pour when ready.
319
FOODS FROM SPAIN:
TERESA BARRENECHEA,
ANTONIO GONZALEZ DE LAS HERAS
320
SPANISH OMELET
TORTILLA ESPAÑOLA
Yield: 20 pinchos
Ingredients
Amounts
Olive oil
Onion, medium, chopped
Potatoes, medium, cracked into
chestnut-size pieces (about 2 lb.)
Salt
Eggs, large
1 cup
1 ea.
4 ea.
4 ea.
Method
1. In a 9-inch nonstick skillet, heat the olive oil over medium-high heat. Add the onion
and fry for about 5 minutes, until light golden. Add the potatoes and decrease the
heat to medium. The hot oil should cover the potatoes and onion. Fry the potatoes
for 20 minutes, or until they are fork-tender. Season with salt.
2. Increase the heat to high, and cook the potatoes for 2 minutes longer, turning with a
slotted spoon until they are crisp and golden outside, and soft inside. Lift the
potatoes and onion from the pan, and remove excess oil by draining them on paper
towels.
3. Beat the eggs lightly in a large mixing bowl and add the fried potatoes and onion.
Let rest for a few minutes.
4. Take a non-stick flat skillet with slightly shallow sides about 9 inches in diameter
and heat 1 tablespoon of the remaining olive oil. Increase the heat to high. When the
oil is almost smoking, move the pan gently to distribute the oil. Slide in the egg and
potato mixture, move the pan in a gentle circular motion to avoid sticking and
burning; cook for about ½ minute. Decrease the heat to medium-low and cook the
tortilla for 3 more minutes, shaking the pan gently. The eggs should be set around
the rim.
5. Take a flat plate or lid slightly wider than the pan and place it on top of the pan.
With one hand firmly holding the pan handle and the other on the plate or lid, lift
the pan slightly and flip it over with a quick and determined move. Place the empty
pan back onto the stove and the plate with the half-cooked tortilla onto your kitchen
counter. Add 1 tablespoon olive oil to the skillet and heat over high heat, making
sure the bottom of the pan is evenly oiled. When the oil is hot again, slide the tortilla,
uncooked side down, into the pan. Shake the pan gently to distribute the tortilla
evenly, decrease the heat to medium-low and cook for 3 minutes. Slide the tortilla
onto a serving platter and allow cool.
6. Depending on your preference, you will find out whether you like your tortilla to be
more or less runny, which can be controlled by the amount of egg used and by how
long you let it cook over medium heat at the end.
321
7. Cut the tortilla into wedges if you are serving it as a main course with salad, or into
small squares if you are serving it as tapa.
Recipe developed for Foods from Spain by Teresa Barrenechea, as presented at the 2005 Worlds of Flavor
322
PIQUILLO PEPPERS STUFFED WITH
SALT COD WITH BISCAYNE SAUCE
PIMIENTOS DEL PIQUILLO RELLENOS
DE BACALAO CON SALSA VIZCAINA
Ingredients
Amounts
Piquillo peppers
Salted codfish
Olive oil
Flour
Milk
Biscayne sauce
12
½
3
1
3
2
Biscayne sauce
Dried red choricero peppers, or 6 dried
red Anaheim or ancho peppers
Olive oil
Yellow onions, medium, chopped
Garlic clove, sliced
Salt
Ripe tomatoes, chopped
ea.
lb.
Tbsp.
Tbsp.
cups
cups
8 ea.
½ cup
2 ea.
1 ea.
2 ea.
Method
1. In a shallow bowl, cover the fish with cold water. Depending on the saltiness,
refrigerate the fish for 24 to 36 hours, changing the water every 8 hours or so. Drain
the fish on paper towels and shred it with your fingers
2. In a skillet or sauté pan, heat the oil over medium heat. Add the fish and sauté for 5
minutes, until lightly browned. Add the flour and mix well. Cook for 15 to 20
minutes, adding the milk a little at a time and stirring until the cod bechamel is
smooth. Set the pan aside, and let the bechamel cool.
3. For the Biscayne sauce: Put the peppers in a bowl and soak them in cold water for at
least 8 hours. Transfer the peppers and soaking liquid to a saucepan and heat them
over medium heat until they are simmering but not boiling. Drain the peppers,
reserving 1 cup of the liquid. Slit the peppers open and scrape out the seeds. Discard
the seeds.
4. In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté
them for about 5 minutes until they are softened. Add the peppers and cook for
about 5 minutes, until the peppers begin to soften. Reduce the heat to low, add the
reserved cooking liquid, and season to taste with salt. Cook, stirring, for 20 to 30
minutes, until the peppers are very soft and the sauce is slightly reduced.
5. Add the tomatoes and cook for about 5 minutes. Pass it through the food mill and
serve it immediately, or store it covered in the refrigerator for up to 3 days.
323
6. Preheat the oven to 350˚F. Using a teaspoon, stuff the peppers with the bechamel.
Arrange the peppers in a casserole just large enough to hold them snugly. Spoon the
Biscayne sauce over the peppers and bake, uncovered, for 5 to 10 minutes, until they
are heated through and the sauce is bubbling. Serve immediately.
Recipe developed for Foods from Spain by Teresa Barrenechea, as presented at the 2005 Worlds of Flavor
324
COD, CANDIED PEPPERS, IBERIAN HAM,
AND PINE NUT CRUNCH
Ingredients
Amounts
Cod
Candy-coated peppers
Dry-cured Iberian ham
Pine nuts
Sugar
50
½
25
3
25
g
piece
g
g
g
Method
1. Desalt the cod in cold water for 36 hours, changing the water every 4 hours.
2. Roast the peppers, clean, and crystallize with sugar.
3. Fry the pine nuts.
4. Put the ham in the oven at 40°C.
Recipe developed for Foods from Spain by Antonio Gonzáles de la Heras, as presented at the
2005 Worlds of Flavor International Conference and Festival. Published with permission of the author.
325
WHITEBAIT IN VINEGAR COVERED WITH
THIN SLICES OF ZAMORAN MANCHEGO CHEESE,
CHIVE OIL, AND RED CHARD
Ingredients
Amounts
Fresh whitebait
White wine vinegar
Zamoran manchego cheese
Sunflower seed oil
Chives
Olive oil
Red chard leaves
2
2
20
100
40
as
6
ea.
Tbsp.
g
cl.
g
needed
ea.
Method
1. Clean the whitebait. Macerate in vinegar for 30 minutes.
2. Remove from vinegar and put in neutral oil.
3. Scald the chives, cool, and grind with the sunflower seed oil.
4. Cut thin slices of cheese (cured for 6 months).
326
HOT CHOCOLATE WITH CRUSHED ALMONDS,
CREAM OF WHITE CHOCOLATE, AND COCOA SORBET
Ingredients
Amounts
Chocolate (70%)
Butter
Glucose
Eggs
Almonds, crushed
White chocolate
Milk
Rice
Sorbet
Cocoa pulp
Clear water
Sucrose
Atomized glucose
Stabilizer
400
400
400
4
75
250
1
70
g
g
g
ea.
g
g
l
g
1
750
350
80
6
kg
cl
g
g
g
Method
1. For the hot chocolate: In a double boiler, melt the butter, taking care that it does not let
off the serum.
2. Add the glucose, and then add the chocolate immediately.
3. Add eggs one at a time, then add the almonds.
4. Place in round molds and put into the oven for 15 minutes at 100°C.
5. For the white chocolate cream: When the milk begins to boil, add the rice and boil for
half an hour.
6. Add white chocolate and blend in the Thermomix until you obtain a light cream.
7. For the sorbet: Place in water at 80°C and add sucrose, glucose and stabilizer.
8. Let cool to 4°C and add cocoa pulp.
9. Put in ice cream freezer.
10. Place the white chocolate cream in a bowl and upon this place the hot chocolate and
then the cocoa.
11. Decorate with mint.
327
LOBSTER, MOUSSE OF ITS CORAL, AND COLD CHICKEN
BROTH WITH MAYONNAISE AND PAPRIKA
Ingredients
Amounts
Lobsters (400 g ea.)
Mayonnaise
Cream
Gelatin
Chicken broth
4
200
100
1
100
ea.
g
cl
leaf
cl
Method
1. Boil the lobsters for 5 minutes, clean, and set aside in sunflower seed oil.
2. Make a broth with leeks, carrots, bay leaves, garlic, onion, and one chicken leg. Boil
for at least 6 hours.
3. With the legs of the lobster, the coral of the head, and one of the claws, combine with
the boiled cream and a leaf of gelatin. Blend and cool.
4. Make mayonnaise with paprika: Fry 25 grams of pimentón in ¼ liter of olive oil. Cool
and use this oil to make the mayonnaise.
5. Combine the mayonnaise with the chicken broth in the Thermomix until a light
cream sauce is obtained.
6. Place in a bowl and add seasonal herbs on top, then add the mousse, and finally the
lobster cut in half with one of its claws.
328
EMULSIFIED BREAD WITH TOMATO,
OLIVE OIL, SHERRY VINEGAR, SHRIMP,
AND PAPRIKA-GARLIC SAUCE
Ingredients
Amounts
White bread
Ripe red tomato
Virgin olive oil
Sherry vinegar
Shrimp
Garlic clove
Olive
Paprika (pimentón)
Maldon salt
10
½
20
to
2
1
30
to
to
g
ea.
g
taste
ea.
ea.
g
taste
taste
Method
1. Mix the tomato, olive, vinegar, and salt in the Thermomix.
2. Fry the garlic, add the paprika, and separate.
3. Scald the shrimp and put in neutral oil.
329
MARINATED MONKFISH FILLED WITH GOAT CHEESE
CURLS, VINAIGRETTE OF NUTS, AND QUINCE
Ingredients
Amounts
Monkfish
Goat cheese
Nuts (walnuts, hazelnuts, almonds)
Olive oil
Cream
White vinegar
Quince
Salt
Sugar
Lemon and orange peels
Chives
50
25
15
as
as
as
1
300
150
as
as
g
g
g
needed
needed
needed
ea.
g
g
needed
needed
Method
1. Marinate the monkfish with the salt, sugar, and citrus peels for 12 hours.
2. With the goat cheese, cream, a few drops of quince (previously made into syrup),
and olive oil, make a hard paste.
3. Add the nuts with olive oil and vinegar and finely chopped chives.
330
OCTOPUS, POTATOES POACHED WITH GARLIC AND
PARSLEY, PEPPERS, OLIVES, AND SCALLIONS
Ingredients
Amounts
Octopus
Potato, small
Garlic clove
Parsley leaves
Olive oil
Scallions
50
1
1
10
to
to
g
ea.
ea.
ea.
taste
taste
Method
1. Boil the octopus for 30 minutes, scalding it 3 times.
2. Poach the potato with the garlic and parsley in virgin olive oil.
331
BREAD PUDDING WITH CHORIZO, MANCHEGO,
AND PIQUILLO PEPPERS
Ingredients
Amounts
Manchego cheese, grated
Spanish chorizo, diced
Onions, diced
Olive oil
Piquillo peppers, diced
Artisan bread, 1 lb., 4 oz. loaves
Eggs
Half and half
Salt
White pepper
1½
1
2
2
2-3
6
2
8
4
4
1
lb.
lb.
ea.
ea.
Tbsp.
oz
ea.
ea.
cups
tsp.
tsp
Method
1. Sauté the onions in the olive oil until tender and lightly golden. Remove from heat
and fold in the diced chorizo, garlic, white pepper, and piquillo peppers. Set aside.
2. Combine the eggs, half and half, and salt. Remove most of the crust from the bread
and cut into 2-inch cubes. Pour the egg mixture over the bread cubes. Allow that to
soak for 10 minutes.
3. Add the chorizo and onion mixture to the bread and egg mixture. Fold in gently
with your hands. Allow to soak for another 15 to 20 minutes or until the bread is
soaked all the way through with the egg mixture.
4. Bake covered in a water bath at 325˚F for 45 to 55 minutes. Remove the cover and
bake at 375˚F until the top just begins to brown.
332
HAZELNUT COUNCIL:
VICTOR SCARGLE
333
HAZELNUT CRUSTED TEMPURA PRAWNS WITH
FUYU PERSIMMONS, ROCKET ARUGULA
AND BANYULS VINAIGRETTE
Yield: 6 portions
Ingredients
Amounts
Prawns, peeled and deveined
16–20
Egg whites
½
Hazelnuts, blanched and roasted,
1½
ground for crust
Hazelnuts, blanched and roasted,
½
ground for tempura batter
All-purpose flour
1¾
Cornstarch
7/8
Sugar
¼
Baking powder
¼
Kosher salt
to
Ice
1
Fuyu persimmons, peeled, quartered,
2
cored, thinly sliced
Rocket arugula
¼
Banyuls vinegar
½
Shallot
2
Grapeseed or canola oil
1¼
Black pepper
to
White pepper
to
Water
as
Canola oil
as
ea.
cup
cups
cups
cups
cup
cup
cup
taste
cup
ea.
lb.
cup
ea.
cups
taste
tasted
needed
needed
Method
1. To make tempura batter: Combine flour, cornstarch, sugar, baking powder, ½ cup
hazelnuts, salt to taste, pepper to taste, and ice in a small mixing bowl. Stir in water
with a whisk until the mixture is the consistency of pancake batter. Place in smaller
container on ice until ready to use.
2. Heat canola oil to 375ºF in a sauce pot. Pot needs only be half full. If the oil gets too
hot, place a potato in the oil to absorb some of the heat.
3. Season both sides of shrimp with kosher salt and one side with ground white
pepper. Dip shrimp in whipped egg whites, then roll in ground hazelnuts. When
ready to cook, dip in tempura batter, shake off excess batter, and place in hot oil. Use
a slotted spoon to make sure shrimp do not stick to bottom when you place them in
oil. Use a mesh skimmer to keep shrimp completely submerged. Cook until light
golden brown. Remove and place on paper towels.
334
4. For dressing: Place shallots and vinegar in a mixing bowl, whisk in oil, and season to
taste with salt and pepper.
5. To serve: Toss persimmons and arugula with vinaigrette and place in center of salad
plate, making sure there are persimmons throughout salad, at the top, middle, and
bottom. Place prawns in a triangle around arugula (3 per plate). Finish with a pinch
of ground hazelnuts over the top.
Recipe developed for the Hazelnut Council by Victor Scargle, as presented at the
335
RAVIOLI WITH DRY ROASTED HAZELNUT
AND SAGE BROWN BUTTER
Yield: 6 portions
Ingredients
Peas, blanched
Butter
Heavy cream
Lemon zest
Pasta sheets
Egg, beaten into water for egg wash
Butter
Hazelnuts, large dice, dry-roasted
Orange juice
Chicken stock, reduced to glace
Sage leaves, julienned
Flour for dusting
Kosher salt
White pepper
Amounts
1 lb.
2 Tbsp.
¼ cup
½ tsp.
as needed
1 ea.
1 lb.
2 Tbsp.
¼ cup
¼ cup
10 ea.
as needed
to taste
to taste
Method
1. For ravioli filling: Place blanched peas in food processor and purée with cream until
smooth. Chunk in butter, add lemon zest, and season with salt and pepper to taste.
Remove and pass through fine strainer. Evenly space a tablespoon of filling on a
pasta sheet to make 12 ravioli (2 per person). Egg wash edges of pasta and place
another pasta sheet over filling. Using a round cookie cutter, first invert it to crimp
edges of ravioli, then use to cut them apart. Pinch edges of raviolis with finger to
make sure they are completely closed. Dust pan with flour to avoid the ravioli
sticking.
2. For brown butter: Place butter in saucepan over medium heat and salt slightly. As
butter begins to brown, add hazelnuts. When butter is dark golden brown, add
orange juice and chicken glace, and lower heat to slightly reduce. Finish with sage
leaves, reserving a few for garnish.
3. Cook ravioli in boiling, salted water until they float. Remove and place in serving
bowls. Spoon sauce over the top of the ravioli, make sure hazelnuts are evenly
distributed among the 6 dishes. Garnish with sage.
Note: For a butternut squash ravioli filling, cut 1 butternut squash into medium-size
pieces and roast in oven for 30 minutes with 2 tablespoons of butter, ½ teaspoon of salt,
and pinch of pepper. Remove when completely cooked through, and purée while warm
in food processor.
Recipe developed for the Hazelnut Council by Victor Scargle, as presented at the
336
PEAR TARTS WITH HAZELNUT AND GORGONZOLA
IN CORN FILO
Yield: 10 portions
Ingredients
Amounts
Corn filo cups
Toasted hazelnuts, chopped
Gorgonzola cheese, crumbled
Red Anjou pear, cored and diced
10
½
4
1
ea.
cup
oz.
ea.
Method
1. Preheat oven to 350˚F.
2. Place filo shells on baking sheets.
3. In medium-size bowl, combine hazelnuts, cheese, and pears.
4. Fill shells with pear mixture.
5. Bake for 15 minutes or until cheese is hot and starting to bubble. Serve warm.
337
MAJOUN
Ingredients
Amounts
Blanched almonds
1
Hazelnuts
9
Raisins
1
Honey
11
Butter
4½
Ras el hanout
2
Ground ginger
1
Almond flour, or finely ground almonds 3
Sesame seeds
5-6
lb., 4 oz.
oz.
lb., 4 oz.
oz.
oz.
tsp.
tsp.
oz.
oz.
Method
1.
Finely chop the almonds, hazelnuts, and raisins in a food processor.
2.
Melt the butter in a large, heavy bottomed pan. Stir in the honey, ras el hanout, and
ginger.
3.
Add the nut and raisin mixture as well as the almond flour. Stir over low heat for
30 seconds.
4.
Allow to cool. Roll into small balls and roll in the sesame seeds.
Note: Ras El Hanout is a truly dazzling combination of spices and herbs that is
traditionally improvised by Moroccan merchants in their souks. Depending on the needs
of the customer and the complexity of the dish, Ras El Hanout can be comprised of over
twenty ingredients. Usually some combination of warm spices like cinnamon, cloves
and nutmeg as well as hot spices such as chiles and black pepper. “Ras el hanout”
means head of the shop, or the “best of the best.”
338
HAZELNUT AND RAISIN RYE BREAD
Ingredients
Amounts
Sourdough
Culture
Cracked rye
Medium rye flour
Water
Salt
3.1%
12.4%
12.4%
31%
0.5%
500 g
2000 g
2000 g
5000 g
80g
12.4%
6.2%
5%
2.5%
0.75%
24.8%
2000 g
1000 g
800 g
400 g
120 g
4000 g
35%
34.75%
5.25%
34.4%
1%
3%
6.2%
0.5%
2%
2%
12.4%
5640 g
5600 g
850 g
7000 g
160 g
490 g
1000 g
80 g
320 g
320 g
2000 g
Dough temperature: 86 degrees F
Fermentation time: 18 hours
Soaker
Hazelnuts, natural, whole, toasted
Sunflower seeds
Flax
Sesame, brown, roasted
Wheat germ
Water
Soaking time: 2-3 hours
Final dough
Medium rye flour
All purpose flour
Whole wheat flour, fine
Water
Yeast, fresh
Salt
Yogurt
Coriander
Honey
Molasses
Raisins
DDT: 80˚F
Method
1. Mixing: 10 minutes, slow.
2. Bulk fermentation: 1 hour.
3. Loaf weight: 600 grams.
4. Shaping: round or oval in baskets.
5. Final fermentation: 1 hour, 15 minutes at 82˚F.
6. Baking temperature: 460-400˚F, bake with seam side down and steam.
7. Baking time: 50 to 55 minutes.
339
CATALAN FALL COOKIES
PANELLETS DE CHOCOLATE
Ingredients
Amounts
Unsweetened chocolate or cocoa
(preferably Dutch process cocoa)
Panellet dough
Hazelnuts, blanched, and ground
Panellet dough
Yam or sweet potato, small
Sugar
Hazelnuts, blanched, finely ground
Egg yolk
Lemon zest
¼ cup
½ recipe
½ cup
¼
1
1½
1
1
lb.
cup
cups
ea.
tsp.
Method
1. For the panellet dough: Boil yam until tender (about 30 minutes, depending on size).
Peel and mash; you should have about ½ cup. In a food processor, mix yam together
with the rest of the ingredients until dough is soft. Let is sit for at least ½ hour before
using in cookies.
2. Mix chocolate powder with dough. Shape dough into walnut-size balls and roll them
in the ground hazelnuts. Place on an oiled baking sheet, 1 inch apart. Bake in
preheated 350ºF oven for 10 to 15 minutes, just until the start to color.
340
ILLYCAFFÉ
341
PEANUT PAVÉ
Yield: 26 ounces
Ingredients
Amounts
Milk chocolate
Coconut fat
Praline paste
1 lb.
4 oz.
6 oz.
Method
1. Melt the milk chocolate and the coconut fat separately.
2. Warm the praline paste to 100ºF.
3. Combine all ingredients until homogeneous.
4. Pour into a ½-inch metal frame on parchment.
5. Allow to set, then cut into rectangular solids.
6. Roll in powdered chocolate or cocoa powder. Remove excess powder.
342
ILLY-EGAL IN DIXIE
Amounts
Ingredients
Southern Comfort
Illy Espresso
Half and half
1 oz.
3 oz.
1 oz.
Method
1. Blend with crushed ice. Pour and top with whipped cream and chocolate powder.
343
BERR-ILLY THERE
Ingredients
Amounts
Torani Raspberry Syrup or Chambord
Liqueur
Illy Liqueur or Torani Coffee Syrup
Illy Coffee
1 oz.
½ oz.
4 oz.
Method
1. Blend with crushed ice. Top with whipped cream if desired. May be served hot.
344
KIKKOMAN INTERNATIONAL:
YO MATSUZAKI, ARMANDO JUSTO
345
GRILLED TORO WITH SPICY MISO
Yield: 24 portions
Ingredients
Amounts
Mirin
Sake
Ginger, chopped
Asian sesame oil
Toro (fatty tuna belly)
Spicy miso
Mirin
Aka (red) miso
Sugar
Shiro (white) miso
Ichini (Japanese red pepper)
Kochu jang (Korean seasoning paste)
Butter garlic mushrooms
Butter
Garlic, chopped
Enoki mushrooms, trimmed
Shittake mushrooms, steamed and
sliced
Shimeji mushrooms, sliced
Sake
Salt and pepper
Leeks, julienned, white part only,
soaked in ice water for 1 hour and
then drained
Red leaf lettuce leaves
1
¼
¼
¼
1
1
3
3
cup
cup
cup
cup
Tbsp.
tsp.
ea.
lbs.
2
2
2
1
1½
1½
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
2
½
¼
¼
¼
1
1½
as
1½
oz.
tsp.
lb.
lb.
lb.
Tbsp.
tsp.
needed
cup
48 ea.
Method
1. To make marinated toro: Whisk together tamari, mirin, sake, green onions, ginger, oil,
and garlic. Marinate toro in tamari mixture 20 minutes; cut into 48 (1-ounce)
rectangles.
2. To make spicy miso: In small saucepan, bring mirin, misos, sugar, ichimi, and kochu
jang to a simmer; cook over very low heat, stirring frequently, until thick.
3. To make butter garlic mushrooms: In large sauté pan over medium heat, melt butter.
Add garlic; cook for 30 seconds, being careful not to let garlic brown. Add
mushrooms, sake and soy sauce. Sauté until mushrooms are soft.
346
4. For each serving, to order: Season 2 pieces toro with salt and pepper. Grill on one side
only; be careful not to overcook. Place each piece on 1 lettuce leaf; top each with ¼
teaspoon spicy miso, ½ tablespoon butter garlic mushrooms, and 1 tablespoon
leeks.
Recipe developed for Kikkoman by Yo Matsuzaki and Armando Justo, as presented at the
347
GRILLED LOBSTER AND MATSUTAKE SKEWER
WITH UNI BISQUE
Yield: 24 portions
Ingredients
Amounts
Kombu seaweed (4” x 6”)
Lobsters, live (1½ lb.)
Matsutake mushrooms, medium,
about 1½ lb., cleaned and
quartered
Bamboo skewers, 6”
2 pieces
6 ea.
24 ea.
24 ea.
Uni bisque
Olive oil
Onions, diced
Carrots, diced
Celery, diced
Tomato, chopped
Garlic cloves
Tomato paste
Bay leaves
Red chile peppers, dried
Sake
Uni (sea urchin)
Shiro (white) miso
Sugar
Mirin
Vegetable oil
1
1
½
½
½
10
½
3
2
1
8
¼
2½
1
1
¼
Tbsp.
cup
cup
cup
cup
ea.
cup
ea.
ea.
cup
oz.
cup
Tbsp.
Tbsp.
Tbsp.
cup
Method
1. In large pot, bring 2 gallons water to a boil with lemons and kombu; remove
kombu. In 2 batches, boil lobsters 10 minutes; remove with tongs and cool. Shell
lobsters, reserving meat and shells separately. Cut tail and claw meat into 96 (¾inch). Thread 4 pieces lobster and 4 mushroom quarters, alternating, on each
skewer.
2. To make uni bisque: In large heavy pot, heat olive oil over medium heat. Add onions,
carrots, celery, chopped tomato, and garlic; cook, stirring occasionally, about 5
minutes or until slightly softened. Add tomato paste, bay leaves, peppers, sake, 2
gallons water, and reserved lobster shells. Simmer over medium heat about 1 hour,
or until liquid is reduced to 5 cups. Strain liquid; combine in blender jar with uni,
miso, sugar, mirin, and soy sauce. Blend until smooth.
348
3. For each serving, to order: Brush 1 skewer with ½ teaspoon vegetable oil. Grill about 5
minutes, turning frequently, until mushrooms start to soften. Place skewer on plate;
spoon 3 tablespoons uni bisque around skewer.
349
GRILLED KOBE BEEF MARINATED IN TAMARI SOY
SAUCE WITH BRAISED PUMPKIN, RADISH AND FIG
Yield: 24 portions
Ingredients
Amounts
Marinated Kobe beef
Mirin
Sake
Green onion, chopped
Fresh ginger, minced
Koji miso
Asian sesame oil
Garlic clove, crushed
Kobe beef ribeye
½
2
2
2
1½
1½
½
1
1½
cup
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
ea.
lb.
Blackcurrant teriyaki sauce
Mirin
Sugar
Crème de cassis
1½
¾
¾
6
cups
cup
cup
Tbsp.
Plum shiso sauce
Kikkoman Plum Sauce
Water
Shiso leaves, chopped
Dashi (Japanese soup stock)
Salt
Daikon radish (1” x 1” x ½”)
Kabocha squash, peeled (1” x 1 x ½”)
Black mission figs, stemmed and halved
Bamboo skewers, 6“
1
¼
1
6
¼
2
48
48
24
48
cup
cup
Tbsp.
cups
cup
tsp.
pieces
pieces
ea.
ea.
Method
1. To make marinated Kobe beef: Whisk together tamari, mirin, sake, green onion, ginger,
miso, oil, and garlic. Cut beef into 48 (1-inch) cubes; marinate in tamari mixture 1
hour.
2. To make blackcurrant teriyaki sauce: In saucepan, simmer all ingredients over medium
heat, stirring frequently, until thickened.
3. To make plum shiso sauce: Whisk together plum sauce, water, and shiso until blended.
4. In large pot, bring dashi, soy sauce, and salt to a simmer. Add daikon and simmer
about 10 minutes, or until still slightly resistant to the point of a small, sharp knife.
350
Remove daikon with skimmer or slotted spoon; cool. Cook squash the same way.
Thread 1 beef cube, 1 piece daikon, 1 piece squash, and 1 fig half on each skewer.
5. For each serving, to order: Grill 2 skewers, turning frequently, about 5 minutes or
until beef is medium-rare. Brush beef with 2 teaspoons blackcurrant teriyaki sauce;
brush vegetables and figs with 2 teaspoons plum shiso sauce. Arrange skewers on
plate; drizzle plate with 1 teaspoon blackcurrant teriyaki sauce.
351
NATIONAL PEANUT BOARD/THE PEANUT INSTITUTE:
HUGH ACHESON
352
SPICY PEANUT SOUP WITH AVOCADO SALSA
Yield: 6 portions
Ingredients
Amounts
Avocado salsa
Red onion, minced
Tomato, chopped
Avocado, pitted, peeled, ½” dice
Lime, juice of
Cilantro, chopped
Ground cumin
Jalapeño, minced
Salt
½
½
2
1
1
¼
1
to
to
ea.
cup
ea.
ea.
Tbsp.
tsp.
tsp.
taste
taste
Peanut soup
Unsalted butter
Red onion, minced
Leak, cleaned and minced
Celery, minced
Sweet potato, peeled and cubed
Tomato, chopped
Curry powder
Chipotle pepper in adobo, chopped
Peanut butter, smooth
Chicken stock
Bouquet garni (thyme, parsley, and bay)
Heavy cream
Salt and pepper
Roasted peanuts, chopped
2
½
1
½
2
2
2
1
2
2
1
1
to
2
Tbsp.
ea.
ea.
cup
cup
cup
Tbsp.
Tbsp.
cup
qts.
ea.
cup
taste
Tbsp.
Method
1. In a large soup pot, melt the butter over medium-high heat. When the butter foams,
add red onion, leek, and celery. Sweat down for 5 minutes, stirring occasionally.
Add sweet potato, tomato, curry, and chipotle. Cook for five minutes.
2. Stir peanut butter into the pot. Add chicken stock and bouquet garni and bring to a
boil. Simmer and cook out for 20 minutes, or until sweet potatoes are soft. Add
cream. Remove from heat and let cool slightly.
3. While still warm, purée soup in batches in a blender, taking care not to overfill the
blender. Once puréed, pass the soup through a fine mesh strainer and season. Heat
when ready to serve, and garnish each bowl with a tablespoon of avocado salsa and
some roasted peanuts.
353
Recipe developed for the National Peanut Board/The Peanut Institute by Hugh Acheson, as presented at
the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author.
354
CITRUS BRAISED PORK SHOULDER
WITH ECUADORIAN PEANUT SAUCE
Yield: 6 portions
Ingredients
Amounts
Pork shoulder, trimmed and trussed
3
6
Fresh oregano, chopped
2
½
Lime juice and zest
1
Orange, juice and zest of
1
Grapefruit, juice and zest of
1
Lemon, juice and zest of
1
Cumin, ground
½
Olive oil
¼
Yellow onion, thinly sliced
2
Chicken stock, boiled and simmered
3
Ecuadorian Peanut Sauce (recipe follows)
lb.
ea.
tsp.
cup
ea.
ea.
ea.
ea.
tsp.
cup
cups
cups
Method
1. Preheat oven to 325ºF.
2. Season pork with salt and pepper.
3. In a small bowl, blend together the garlic, oregano, parsley, scallions, zest and juices
of all citrus fruits, cumin, and olive oil. Rub the seasoned pork with this spread and
set aside.
4. In a large braising pot, pile the onions in a circle in the bottom of the pan. Place pork
on top of the onions and pour the warm chicken stock into the pot. Cover with the
lid of the pot and braise in the preheated oven for 2 hours, or until the pork is very
tender.
5. Remove the pork from braising liquid and let cool. Strain braising jus and reserve.
6. When the pork has cooled enough to handle, remove trussing twine and portion into
6 servings. Gently return the pork to the braising pot and add about 2 cups of the
strained braising jus. Heat, uncovered, over low heat until warmed through. Present
each portion over steamed rice and spoon about 2 tablespoons of the peanut sauce
over each portion. Garnish with cilantro and scallions if you wish.
355
ECUADORIAN PEANUT SAUCE
Yield: 6 portions
Ingredients
Amounts
Vegetable oil
½ cup
Achiote
1 tsp.
Red onion, medium, coarsely chopped
1 ea.
½ tsp.
Cumin
¼ tsp.
Roasted unsalted peanuts, coarsely
2/3 cup
chopped
Milk
½ cup
Cilantro, chopped
¼ cup
Salt
to taste
Method
1. In a small saucepan, warm oil over medium heat. Add achiote and cook out for 2
minutes, stirring all the while. Strain oil to remove achiote, then return oil to
saucepan.
2. Add red onion and sweat down in the achiote oil for 2 minutes. Add the pepper and
cumin, and cook for another 2 minutes.
3. Add the peanuts and milk and bring to a boil. Remove from heat. Purée in blender.
4. Finish with cilantro and season to taste.
356
SEARED PACIFIC HALIBUT WITH BOILED PEANUT
BEURRE BLANC, FENNEL SLAW AND RED MULE GRITS
Yield: 4 portions
Ingredients
Amounts
Water
Salt
Grits
Butter
4 cups
1 tsp.
1 cup
1 Tbsp.
Fennel slaw
Fennel bulb, cored and thinly sliced
against the grain
Red onion, thinly sliced against grain
Kosher salt
Lemon juice
Champagne vinegar
Dijon mustard
Olive oil
Dill, chopped
Thyme, chopped
1 ea.
½
a
1
1
½
2
1
ea.
pinch
ea.
tsp.
tsp.
Tbsp.
Tbsp.
1 tsp.
Peanut beurre blanc
Shallots, minced
Champagne vinegar
White wine
Thyme and tarragon, small
Peppercorns
Unsalted butter, cold, cubed ½”x ½”
Gremolata (equal parts garlic, parsley,
and lemon)
Boiled peanuts
Pacific halibut
Corn oil
Salt and pepper
Halibut, about 1” thick, 5 oz. portions
Butter
2
1
1
1
3
¼
1
ea.
cup
cup
bu.
ea.
lb.
Tbsp.
½ cup
1 Tbsp.
4 ea.
1 Tbsp.
Method
1. For the grits: Bring water to a boil in a heavy-bottom saucepan. When water comes to
a boil, add the salt and then whisk the grits into the water, adding them in a slow,
357
2.
3.
4.
5.
6.
7.
8.
steady stream to avoid clumping. Lower heat and barely simmer. Cook for about 30
minutes, stirring every minute or so.
For the fennel slaw: Place sliced fennel and onion in a bowl and season with salt.
In a small bowl, whisk together the lemon juice, champagne vinegar, mustard, and
olive oil. Pour this over the fennel and onions. Fold in the dill and thyme and let sit
for 1 hour at room temperature to macerate.
For the boiled peanut buerre blanc: Place a medium saucepan over medium-high heat.
Add shallots, vinegar, white wine, bouquet, and peppercorns. Reduce by half.
Remove bouquet and lower heat to low. Slowly add butter, one cube at a time,
madly whisking all the time, until all of the butter has been incorporated.
Finish with gremolata and boiled peanuts. Season and hold warm, preferably in a
bain marie (water bath).
To cook the fish: Bring a large fry pan to high heat on stovetop. Season fish with salt
and pepper.
Add oil to pan. Add fish, presentation side down, and don’t play with it for 2
minutes. When fish begins to pull back from pan, flip it and cook for 1 minute on the
other side. Add butter to pan and put pan in oven for about 8 minutes, or until
cooked.
Spoon finished grits onto 4 plates. Place a small handful of fennel slaw on each plate
and place a portion of fish over the slaw. Pour sauce over, making sure that each one
gets some peanuts.
358
RISOTTO WITH BOILED PEANUTS, COLLARDS, OKRA,
COUNTRY HAM, AND A BOILED PEANUT EMULSION
Yield: 6 portions
Ingredients
Amounts
Peanut emulsion
Leek, white only, minced
Heavy cream
Peanuts, boiled
1 cup
1 cup
¼ cup
Risotto
Unsalted butter
Olive oil
Shallots, minced
Rice, Arborio or Carnaroli
Chicken stock, warm
Peanuts, boiled
Collards, cooked and minced
Okra, cut into ½” rounds
Country ham, cut into matchsticks
Unsalted butter
Parmigiano-Reggiano, grated finely
1
1
¼
2
5
½
½
½
½
1
1
1
Tbsp.
Tbsp.
cup
cups
cups
cup
cup
cup
cup
Tbsp.
Tbsp.
Tbsp.
Method
1. For the peanut emulsion: Place the leek in a small, lidded saucepan. Add 1 tablespoon
of water. Cover and place over low heat to steam for 10 minutes, or until very soft
but not browned.
2. Add cream and peanuts and steep over low heat for 10 minutes.
3. Pour the cream and peanut mixture into a blender. Pulverize and then pass the
emulsion through a fine mesh chinois.
4. For the risotto: Place a medium size heavy-bottom pot over medium heat on your
stovetop and add the olive oil and butter. When the butter froths, add the shallot and
sweat down for 2 minutes. Add the rice and stir until all the grains are coated with a
touch of the oil and butter. Add about 2 cups of the chicken stock, reduce heat to a
simmer, and stir until the stock has been mostly absorbed by the rice. Slowly add
more stock and repeat. Basically this goes on for about 15 to 17 minutes, until the rice
is nicely creamy and coming to a finish point.
5. Once you have added close to your last amount of chicken stock, add the boiled
peanuts, collards, okra, and country ham. Stir and adjust your consistency, adding
more stock if necessary. The consistency should be not tacky or sticky but rather like
359
a looser porridge. It should have a touch of residual crunch on the very interior of
each grain.
6. Finish the risotto with the butter, Parmigiano, and parsley. Season, taking into
account that boiled peanuts are inherently salty.
7. Place a tablespoon of the emulsion in the bottom of each bowl and spoon the risotto
evenly over this. Drizzle a touch more emulsion over each and serve immediately.
360
PEANUT MUD PIE WITH PEANUT BRITTLE
Yield: 6 portions
Ingredients
Amounts
Mud pie
Oreo cookies
Coffee ice cream
Brandy (optional)
Kahlua (optional)
Heavy cream
Peanuts, salted, shelled, and roasted
12
1
1
1
2
1
oz
qt.
Tbsp.
Tbsp.
cups
cup
Peanut brittle
Vanilla bean, split lengthwise
Peanuts, roasted
White granulated sugar
Corn syrup, light
Unsalted butter, cubed
Honey
1
3¼
1
¼
1¼
¼
ea.
cups
cup
cup
cups
cup
Method
1. To prepare the mud pie: Take the ice cream out of the freezer to soften a bit.
2. Using a food processor, pulverize the Oreos until they are the consistency of coarsely
ground coffee. Remove the Oreos from the food processor and evenly press into a 9inch pie pan. Cover lightly with plastic wrap and place in refrigerator.
3. Place the ice cream in a large bowl and mix in the brandy and kahlua, if using.
4. Whip the heavy cream to soft peaks and fold into the ice cream base. Fold in the
peanuts.
5. Remove the pie shell from the refrigerator and carefully mound the ice cream
mixture into the shell. Once the ice cream is mounded in the shell, run a large spoon
under warm water and smooth over the ice cream with the warm spoon. Place the
mud pie in freezer to set.
6. To prepare the peanut brittle: Place all ingredients in a stainless steel pot over high
heat. While stirring continuously, bring the sugar to a deep caramel color without
burning it. When it has thickened up and is nice mahogany color, pull out the vanilla
bean and turn off heat.
7. Quickly spray down a parchment sheet with non-stick spray. Place this on a baking
sheet and pour caramel evenly on the parchment. Cool and then break up to use.
8. Remove the mud pie from the freezer and portion 6 servings out. Garnish with
brittle.
361
TOASTED PEANUT-MINT-GINGER RELISH
WITH BLACK ANGUS FILLET
Ingredients
Amounts
Unsalted peanuts, toasted
Lime juice
Ginger, minced
Fresh chile pepper, minced
Mint, chopped
Molasses
Soy sauce
Salt and cracked black pepper
Beef fillet
Spring onions
1
½
4
1-2
½
4
4
to
1
2
cup
cup
Tbsp.
Tbsp.
cup
Tbsp.
Tbsp.
taste
lb.
bu.
Method
1. Prepare the relish: Combine all ingredients except the beef and onions. Mix well and
set aside.
2. Clean and truss the beef fillet.
3. Sear the fillet and roast it at 400˚F for about 20 minutes, until it reaches an internal
temperature of 135˚F. Chill.
4. Drain relish for 5 minutes.
5. Slice beef on a meat slicer.
6. Place a tablespoon of the relish in the center of a slice of beef and fold the beef
around it like a burrito.
7. To finish, tie with a chive or spring onion.
362
PEANUT BRIOCHE
Yield: 9 dozen
Ingredients
Amounts
Milk (95ºF)
Instant yeast
Bread flour
High gluten flour
Peanut flour
Salt
Sugar
Eggs
Egg yolks
8
2
3
6
10
1½
7
2
8
Butter (cold, but softened)
Peanut butter
oz.
oz.
lb.
oz.
oz.
oz.
oz.
lb.
oz.
2 lb.
1 lb.
Method
1. Combine a small amount of flour and the yeast and add the milk to form a sponge.
2. Place remaining flour and dry ingredients on top and rest in warm area until sponge
rises and breaks through the dry ingredients.
3. Add the whole eggs, mix until incorporated (7 minutes to develop gluten), add the
remaining egg yolks, and continue to mix until the eggs are absorbed and the gluten
is well formed.
4. Slowly add butter and peanut butter in small pieces and continue kneading to
incorporate. Ferment in a warm area for 1 hour. Punch down.
5. Divide dough into 1-pound pieces and roll into a log. Wrap and freeze.
After defrosting, cut each log into 10 pieces and shape into brioche.
6. Proof until ¾ greater than original size, egg wash.
7. Bake at 360°F for 15 to 20 minutes, until golden brown.
363
LAMB AND PEANUT BOREK
Ingredients
Amounts
Ground lamb
Onions, diced
Olive oil
1¾ lb.
2 ea.
3 Tbsp.
Butter
4 Tbsp.
4-6 ea.
Fresh thyme, stemmed and chopped
Tomato, peeled and diced
Allspice, ground
Cinnamon, ground
Salt and black pepper
1
1
¼
½
to
tsp.
ea.
tsp.
tsp.
taste
Peanuts, skinned and lightly toasted
Currants
Kasseri cheese, grated
½
¼
¼
1
cup
cup
cup
cup
Puff pastry
1 lb.
Method
1. Heat a heavy bottomed saucepan over medium heat. Add the olive oil. Once the oil
is hot add the ground lamb and onions. Stir frequently until browned.
2. Add the minced garlic and the butter. Continue to stir until the garlic is tender.
3. Add the tomato, herbs, spices, and salt. Turn the heat down to medium-low and
allow to simmer for 10 to 15 minutes.
4. Lightly chop the peanuts and add to the pan. Add the currants. Let simmer for
another 5 minutes. Remove the pan from the heat and stir in the cheese and chopped
parsley. Drain in a colander or sieve.
5. Roll out half of the puff pastry on a lightly floured surface. Keep the dough as square
as possible. Roll the dough to 1/8-inch thick. Cut the dough into 3-inch squares
using a sharp knife. Place a heaping tablespoon of the filling on the lower half of
each square. Lightly brush each of the 4 sides with water. Fold the dough in half to
make a triangle. Seal the edges with a fork or a crimper. Poke 3 or 4 holes in the top
of the pastry. Repeat until all the dough and filling is used up.
6. Brush the top of each pastry with some egg thinned with milk. Bake in a pre-heated
oven at 375˚F for 15 to 17 minutes or until the pastries are browned.
364
GEORGIA MUFFINS
Yield: 1 dozen muffins
Ingredients
Amounts
Butter, soft
Sugar
Honey
Molasses
Eggs
Yam purée
Buttermilk
50
56.5
28
28
113
160
140
g
g
g
g
g
g
ml
Pastry flour, sifted
Peanut flour, sifted
Baking powder, sifted
Salt
Nutmeg
Wheat bran
160
10
14
¾
¼
30
g
g
g
tsp.
tsp.
g
Raisins, soaked in bourbon overnight
Raw peanuts, toasted and chopped
½ cup
½ cup
Method
1. Use the creaming method, mixing the butter and sugar, then adding the molasses
and honey. When smooth, blend in the eggs and then the yam. Add the buttermilk,
followed by the dry ingredients. Mix until just combined. Stir in raisins and peanuts.
Bake in a 325˚F confection oven.
365
MUDSLIDE COOKIES WITH PEANUTS
Ingredients
Amounts
Chocolate, unsweetened
Chocolate, bittersweet
Butter
Eggs
Sugar
Coffee or mocha extract
Vanilla beans
Cake flour
Baking powder
Salt
Chocolate chips, frozen
Peanuts, frozen, chopped
1
3
8
16
3
2
2
8
1½
a
3
8
lb.
lb.
oz.
ea.
lb.
oz.
ea.
oz.
tsp.
pinch
lb., 8 oz.
oz.
Method
1. Melt chocolate and butter over double boiler.
2. Whip eggs, sugar, and flavorings until foamed.
3. Fold egg foam into chocolate.
4. Sift dry ingredients together and fold into chocolate.
5. Quickly fold chocolate chips and peanuts into chocolate.
6. Scoop batter onto sheet pan with parchment using a large ice cream scoop (3 to 4
ounces).
7. Bake at 350˚F for 14 minutes.
8. Be careful not to overbake.
366
PEANUT BRITTLE
Yield: 5 pounds
Ingredients
Amounts
Sugar
Water
Glucose
Peanuts, raw
Salt
Butter
Vanilla
Baking soda
1
12
1
2
1
2
½
¼
lb., 12 oz.
oz.
lb., 4 oz.
lb.
oz.
oz.
oz.
oz.
Method
1. Combine sugar, water, and glucose in a heavy saucepan and bring to a boil, stirring
constantly.
2. Continue to cook to 115˚C.
3. Add the peanuts and the salt. Continue stirring over high heat to 145˚C.
4. Remove from the heat and stir in the butter and vanilla. Once incorporated, add the
baking soda.
5. Pour onto two Silpat mats and allow to cool until merely warm. Pull thin from the
edges, working around the mass and breaking off pieces as they harden. Continue
pulling until all the brittle is used.
367
PEANUT PAVÉ
Yield: 26 ounces
Ingredients
Milk chocolate
Coconut fat
Praline paste
Amounts
1 lb.
4 oz.
6 oz.
Method
1. Melt the milk chocolate and the coconut fat separately.
2. Warm the praline paste to 100ºF.
3. Combine all ingredients until homogeneous.
4. Pour into a ½-inch metal frame on parchment.
5. Allow to set, then cut into rectangular solids.
6. Roll in powdered chocolate or cocoa powder. Remove excess powder.
368
NATIONAL PORK BOARD
369
RED MOLE PORK BELLY EMPANADAS
Yield: 20 appetizer portions
Ingredients
Amounts
Empanada dough
Masa harina
All-purpose flour
Corn meal
Baking powder
Salt
Black pepper
Unsalted butter
Warm water
2
1½
½
1
1
¾
4
2
cups
cups
cup
tsp.
tsp.
tsp.
Tbsp.
cups
Mole
Ancho chiles, stemmed and seeded
1 oz.
Mulato chiles, stemmed and seeded
½ oz.
Pasilla chiles, stemmed and seeded
¼ oz.
Sesame seeds, toasted
¾ Tbsp.
Vegetable oil
¼ cup
Peanuts, roasted
½ oz.
Yellow onion, thickly sliced
1/8 ea.
Raisins
½ oz.
Garlic clove, small, peeled
1 ea.
Plantain, ripe, small, peeled and diced ¼ ea.
Tomatillo, husked, and simmered
2 oz.
Mexican or unsweetened chocolate
½ oz.
Dried oregano
¼ tsp.
Dried thyme
1/8 tsp.
Pork belly, cut into 1 lb. pieces
2 lb.
Chicken broth
2½ cups
Salt
to taste
Sugar
to taste
Method
1. To make the dough: Combine all of the dry ingredients and mix well.
2. Cut the butter into small pieces and rub into the dry ingredients until well dispersed.
3. Add the water and combine thoroughly.
4. Wrap the dough in plastic wrap and put into the refrigerator for at least 30 minutes.
5. Using a #60 scoop you will get approximately 40 to 45 pieces.
6. Use a rolling pin or a tortilla press to flatten.
7. Place in between some wax paper and keep chilled.
370
8. For the mole: Fry the chiles in 3 tablespoons of vegetable oil, then reconstitute in some
boiling water.
9. In the same frying pan, fry the bread, tortilla, nuts, plantain, onion, and garlic.
10. Add all the fried ingredients to the broth and blend until smooth.
11. Add the tomatoes, tomatillos, chocolate, and spices to the blender and blend until
smooth.
12. Separately season the pork and brown on all sides in a frying pan, the fat side down
first. You do not need to add fat to this process. There is plenty on the belly.
13. Simmer the pork in the sauce until tender.
14. When the meat is tender, remove from the sauce and let it cool down for 30 minutes.
15. Skim off any fat from the sauce. Taste the sauce and adjust the seasoning with the
salt or sugar.
16. Cut or shred the meat and add some sauce back to the meat so it has good flavor and
isn’t dry. The rest of the sauce may be used for dipping.
17. To make the empanadas: Take 1½ teaspoon of the shredded meat and place into the
center of the flattened dough. Fold the dough over the filling and crimp shut with
your fingers. (You should not need to wet the dough to make it stay together.)
18. When they are filled, fry them in a 365˚F fryer until golden brown.
19. Serve while still hot with some of the sauce.
Recipe credit: National Pork Board, as presented at the 2005 Worlds of Flavor International Conference and
371
HONEY & SOY BRINED STEAMSHIP FRESH HAM WITH
STEAMED BUN AND VEGETABLE DIM SUM
Yield: 350 appetizer portions
Ingredients
Amounts
Steamship fresh hams, 15 lb.
Scallions, sliced
Ginger, minced, 4” piece
Star anise
Soy sauce
Honey
Water
Kosher salt
2
2
1
8
12
1
1½
7
4
ea.
bu.
ea.
ea.
ea.
cup
cups
cups
Tbsp.
Steamed buns
Sugar
Water
Yeast, dry active
All-purpose flour
Corn oil
1½ cups + 1 Tbsp.
10 cups
5 Tbsp.
30 cups
15 Tbsp.
Vegetable filling
Olive oil
Carrots, shredded
Napa cabbage, shredded
Shitake mushrooms, julienne
Scallions, sliced thin
Ginger, 4” piece, minced
Salt and pepper
Sesame oil
2
lb.
2
lb.
1½
lb.
4
ea.
8
ea.
1
ea.
to taste
to taste
Method
1. For the ham: Sweat the scallions, ginger, and garlic. Add the star anise at the last
minute.
2. Put in the rest of the ingredients and simmer for 5 minutes then chill down.
3. Using a syringe or brine pump, add some of the brine into the meat around the bone.
4. Than place the meat in a tub and pour over the rest of the brine. These large pieces of
meat will take about 5 days to brine. Turn the meat every day in the brine.
5. Set an oven to 225ºF. Pat the meat dry and place on a rack and cook in the oven for
approximately 5 hours. You want to reach an internal temperature of 145ºF.
372
6. Let the meat rest for at least 20 minutes before you start to carve.
7. For this dish you want to slice small, 1 to 1½ ounce slices.
8. For the steamed bun: Combine water, sugar, yeast, and oil. Add flour and combine
with a wooden spoon.
9. Knead until smooth.
10. Allow the dough to rise for 3 to 4 hours. Cut into 10 equal pieces and roll those into
logs 1-inch in diameter.
11. Cover each log with a little oil so they do not dry out. Let proof again until double in
size.
12. Steam the logs for 8 minutes in a steamer.
13. For the vegetable filling: Sweat all vegetables together and season to taste.
14. At service, keep vegetables hot. Slice the steamed bun log into 1/8th inch slices. Put a
1-ounce slice of pork and a small spoonful of vegetables on each bun slice.
373
HOT ITALIAN SAUSAGE WITH
CREAMED ORZO AND FENNEL
Yield: 3 portions
Ingredients
Amounts
Orzo
1½
Olive oil
3
Cremini mushrooms, quartered
1
Shallots, minced
2
Fennel bulf, small dice
½
Leek, small dice
½
Prairie Grove Farms Hot Italian Sausage 5
Fennel seeds, toasted and ground
2
Chicken broth
2
Heavy cream
1
Monterey Jack cheese, grated
3
2
Fresh Italian parsley, chopped
1
Kosher salt
to
cups
Tbsp.
cup
ea.
ea.
ea.
links
tsp.
cups
cup
oz.
oz.
Tbsp.
taste
Method
1. In a pot over medium-high heat sauté the orzo in the olive oil until at least half of it
turns a nutty brown. Then remove the orzo from the pan and reserve.
2. In the same pot, add the mushrooms and sauté until a golden brown color is
achieved. Then add the shallots, fennel, and leeks, and sweat until translucent.
3. Take 2 sausages, remove the casing, add to the pot, and break apart with a wooden
spoon until it is cooked. Cook the remaining sausage in the oven for slicing.
4. Add the orzo back into the pan with the ground fennel seed.
5. Add the chicken broth in 2 stages, and then the cream. The process is similar to
making a risotto.
6. Finish the pasta with the grated Monterey Jack and chopped parsley.
7. Season with salt to taste.
8. Slice the whole cooked sausage and place on top of each portion with some grated
Parmesan cheese.
374
PEAR BUREAU NORTHWEST
375
ROASTED PEAR, RED ONION, GOAT CHEESE,
AND BALSAMIC VINEGAR GALETTE
Yield: 4 portions
Ingredients
Amounts
Pears, peeled, cleaned, and halved
Olive oil
Butter
Red onion, small
Fresh goat cheese
Fresh thyme, chopped
Puff pastry shee
Salt and freshly ground black pepper
Balsamic vinegar syrup, or aged balsamic
vinegar
3
2
1
1
2
1
1
ea.
Tbsp.
Tbsp.
ea.
oz.
sprig
ea.
1 Tbsp.
Method
1. Finely dice 1 pear with a ¼ of the red onion. Sauté in half the butter. Add a good
splash of water, cover the pan, and let the mixture become soft, about 4 to 6 minutes.
Taste, season with salt and pepper, and purée. Chill and reserve.
2. Roll out the puff pastry very thin and place on a baking sheet sprinkled with flour.
3. Brush the pear-onion purée over the puff pastry, leaving 1 inch around the sides
uncovered by the purée.
4. Slice the remaining pears and red onion very thin. Brush the remaining butter over
the pears slices.
5. Sprinkle the pears and onions all over the pastry, sprinkle with thyme, and bake it
off in a 425˚F oven until the dough looks brown and done. The pears will be done at
this point.
6. Sprinkle the goat cheese on top and drizzle the vinegar on or around the tart once
plated.
376
THE PERFECT PURÉE OF NAPA VALLEY
377
MEYER LEMON CURD
Ingredients
Amounts
Butter
Sugar
Water
Perfect Purée of Napa Valley Meyer
Lemon Concentrate
Egg yolks
10½
9
7
2½
oz.
oz.
oz.
oz.
9 oz.
Method
1. In a heavy bottom saucepan, bring the sugar, half the butter, water, and Perfect
Purée Meyer Lemon Concentrate to a boil.
2. In a mixing bowl, combine the other half of the sugar and the egg yolks. Whisk until
they are just a little lighter in color.
3. While whisking the egg mixture, slowly pour about two-thirds of the boiling liquid
into the egg mixture. Pour the combined mixture back into the saucepan. Cook over
medium heat, stirring the curd until thick. Remove from heat and stir in the
remaining butter.
4. Strain through a sieve into a glass or metal mixing bowl. Cool over an ice bath. Store
in the refrigerator with plastic wrap directly on top of the curd.
378
MANGO LASSI
Ingredients
Amounts
Yogurt
Perfect Purée of Napa Valley Meyer
Lemon Concentrate
Perfect Purée of Napa Valley More
Mango Purée
Water
Cream
Sugar
Honey
Ice cubes, standard size
1 cup
½ tsp.
½ cup
¼
2
2
2
9-10
cup
Tbsp.
Tbsp.
Tbsp.
ea.
Method
1. Put the yogurt, Perfect Purée products, water, cream, sugar, and honey into an
electric blender. Blend for 30 seconds.
2. Add the ice cubes and mix on high for another 30 seconds. Pour the mixture into two
glasses.
379
DONDE EST BANANA
Amounts
Torani Chocolate Syrup or
Godiva Chocolate Liqueur
Perfect Purée Sweet Banana
Half and half
Ingredients
1½ oz.
2 oz.
1 oz.
Method
1. Blend with crushed ice. Pour and top with whipped cream.
380
PERFECT PACIFIC RIM
Amounts
Ingredients
Malibu Mango Rum
Perfect Purée More Mango
Perfect Purée Sweet Ginger
Perfect Purée Lady Lychee
2
1
½
½
oz.
oz.
oz.
oz.
Method
1. Blend with crushed ice. Pour and garnish with a cherry.
381
POM WONDERFUL:
JOYCE GOLDSTEIN
382
LEBANESE MEAT PIES OR MINI PIZZAS
LAHM BIL AJEEN
Yield: 12 portions
Ingredients
Amounts
Yeast
Lukewarm water
All-purpose flour
Salt
Olive oil
1
¾
2½
1½
4
Lamb filling or topping
Olive oil
Onion, very finely chopped
Lamb shoulder, ground
Tomato paste
Flat-leaf parsley
Pine nuts, toasted
Allspice
Cinnamon
Salt
Pepper
Aleppo pepper
POM Wonderful concentrate
POM Wonderful pomegranate arils,
for garnish
3
1
1
2
½
¼
¼
½
1
½
¼
4
envelope
cup
cups
tsp.
Tbsp.
Tbsp.
cup
lb.
Tbsp.
cup
cup
tsp.
tsp.
tsp.
tsp.
tsp.
Tbsp.
Method
1. Dissolve yeast in warm water.
2. Mix flour and salt in a bowl and add yeast mixture with 1 tablespoon of oil. Knead
briefly.
3. Shape dough into a ball and roll dough in oil and place in a bowl.
4. Cover with a towel and let rise in a warm place for about 1½ hours.
5. Filling: Most cooks do not cook the filling at all but simply combine the ingredients
well. Others cook it just a bit. To cook, warm 3 tablespoons oil in a medium sauté
pan over medium heat. Add onion and cook onion for about 3 minutes.
6. Crumble lamb with your fingers and add to the pan. Stir briefly until most of the
redness is gone, about 2 minutes.
7. Add the rest of the filling ingredients and combine well.
8. Preheat an oven to 400˚F.
9. For lahm bil ajeen: Divide dough into 12 balls. On a lightly floured surface, roll each
piece out into a 6-inch circle. Spread 3 to 4 tablespoons lamb mixture on top, leaving
about a ½-inch rim. Bake on a lightly greased pan for 20 minutes, or until golden
brown. Top with pomegranate arils.
383
Recipe developed for POM Wonderful by Joyce Goldstein, as presented at the 2005 Worlds of Flavor
International Conference and Festival. Published with permission of the author.
384
MEATBALL AND POMEGRANATE SOUP
Yield: 8 portions
Ingredients
Amounts
Meatballs
Egg
Yellow onion, small, chopped
Ground beef
Salt
Pepper
Ground cinnamon
Fine dry bread crumbs
Soup base
Onion, large, chopped
Butter
Water (or part poultry or meat stock)
Lentils
Yellow split peas
Basmati rice
Oregano
Salt
Ground black pepper
Parsley, chopped
Scallions, chopped
Cilantro, chopped
POM pomegranate juice
Spinach, chopped, washed
Mint, fresh or dried, chopped
1
1
½
½
½
½
¼
1
4
2
½
¼
½
1
1
½
1
1
2
1½
3
ea.
ea.
lb.
tsp.
tsp.
Tbsp.
cup
ea.
Tbsp.
qt., + 2 cups
cup
cup
cup
Tbsp.
Tbsp.
tsp.
bu.
bu.
Tbsp.
cups
cups
Garlic, minced, optional
POM Wonderful pomegranate arils for garnish
Yogurt, for garnish
Method
1. For the meatballs: Purée the chopped onion and 1 egg in the container of a food
processor (or grate the onion by hand).
2. In a bowl, combine the ground beef, the egg and onion mixture, salt and pepper, and
½ teaspoon of cinnamon (or more to taste.) Add bread crumbs if needed.
3. Mix well with your hands, then form into tiny meatballs. Refrigerate. Yield about 30
to 32 meatballs.
4. For the soup base: Melt 2 tablespoons of butter in a large saucepan over medium heat
and cook the onion until golden.
385
5. Add the water, lentils, split peas, rice, oregano, salt, and pepper. Bring to a boil,
reduce heat to low, and simmer for 10 minutes. Add parsley, scallions, and
pomegranate juice and simmer 10 minutes longer. Adjust seasoning.
6. Add spinach and meatballs and simmer for 10 minutes longer.
7. Melt remaining butter in small sauté pan and add the mint and garlic, if using. Cook
2 minutes, then drizzle this over the soup. Ladle into bowls. Garnish with a dollop of
yogurt and pomegranate arils.
386
POM MARINATED CHICKEN WITH BELGIAN ENDIVE,
PEAR, AND WALNUT SALAD
Yield: 4 portions
Ingredients
Amounts
Walnuts, toasted, coarsely chopped
Pomegranate-walnut vinaigrette
Belgian endive, leaves separated
Comice pear, cored, thinly sliced
POM Wonderful pomegranate arils
Chicken thighs, boneless, marinated
and grilled
Pomegranate-walnut vinaigrette
POM Wonderful concentrate
Fresh lemon juice
Walnut oil
Olive oil, or mild oil
Salt
4
½
2
1
1
4
Tbsp.
cup
ea.
ea.
Tbsp.
ea.
4
2
2
2
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Method
1. Combine vinaigrette ingredients.
2. Toss the walnuts with just enough vinaigrette to coat. Toss the endive and pears
with most of the remaining vinaigrette and arrange the leaves on a salad plate.
3. Top with the sliced chicken and drizzle with a little vinaigrette. Sprinkle with the
walnuts and serve at once.
Note: For the marinade for the chicken, combine ½ cup pomegranate molasses (recipe
follows), 1 cup fresh orange juice, ½ Marsala, ¼ cup honey, 2 tablespoons orange zest,
and salt and pepper to taste.
387
POMEGRANATE MOLASSES (MADE FROM POM JUICE)
Yield: 6 portions
Ingredients
Amounts
POM Wonderful pomegranate juice
Sugar
Lemon juice or citric acid crystals
3 cups
1½ cups
3 Tbsp.
Method
1. Bring juice and sugar to a boil.
2. Reduce heat and cook until bubbly and thickened,but not too thick (about 1½ to 2
cups).
3. Remove from heat and add lemon juice or citric acid. If this is too thick, re-warm and
thin with more juice.
Note: This is pretty close to Lebanese pomegranate molasses but not quite as tart. It
works well for marinades.
388
POMEGRANATE MOLASSES
(MADE FROM POM CONCENTRATE)
Yield: 6 portions
Ingredients
Amounts
POM Wonderful pomegrante
concentrate
Sugar
Fresh lemon juice
1½ cups
¼ cup
4 Tbsp.
Marinade
Fresh lemon juice
Olive oil
Method
1. Combine the concentrate and sugar in a saucepan and bring to a boil.
2. Reduce heat to medium and cook until bubbly and thickened. This takes about 5
minutes. Don’t cook too long, as this is high in pectin and will set up too thick.
3. Remove from heat and add lemon juice or citric acid to taste. You will have about 1½
cups.
389
WHEAT PILAF
Yield: 8 portions
Ingredients
Amounts
Olive oil
Salt
Bulgur wheat, medium
Chicken stock or water, hot
4
1
to
1½
3
For garnish
Green onions and fresh mint, chopped ½
Fresh mint
¼
½
Toasted almonds or pine nuts,
1/3
chopped
Tbsp.
ea.
taste
cups
cups
cup
cup
cup
cup
Method
1. Preheat oven to 350ºF.
2. Heat the oil in a heavy sauté pan over moderate heat. Add the diced onions and
some salt and cook for about 10 minutes, until the onions are tender and translucent.
Add the bulgur and stir until the grains are coated with oil.
3. Add half of the hot chicken stock and stir over low heat until the stock is absorbed.
Add the rest of the stock and bring to a boil. Reduce the heat and simmer over low
heat, tightly covered, for about 15 minutes.
4. Uncover the pan or transfer to a casserole and place in the oven. Bake for 15 to 20
minutes. Stir again. The pilaf should be ready, but if the grains seem sticky, return
the pan to the oven for about 10 more minutes, or until the grains are dry and
separate. Fold in the green onions, nuts, and arils and serve.
390
POMEGRANATE MARINATED GRILLED KEBABS
Yield: 6 portions
Ingredients
Amounts
Boneless leg of lamb, excess fat
removed, cut into 2” cubes
Marinade
POM Wonderful Pomegranate Molasses
(see index)
Dry red wine
Onion, large, grated or puréed
in processor
Ground cloves
Fresh lemon juice
Cilantro, chopped
Black pepper
Olive oil
Red onion, cubed
Olive oil
Salt and pepper
3 lb.
¾ cup
¼ cup
1 ea.
1
3
3
2
½
tsp.
Tbsp.
Tbsp.
tsp.
cup
2 ea.
Method
1. Put meat chunks in a non-corrosive shallow container. Combine all of the
ingredients for the marinade and pour over the meat. Cover the pan and refrigerate
overnight. (You may use this marinade on 18 to 24 baby rip chops, but marinate for
less time.)
2. Preheat the broiler or make a charcoal fire. Remove the meat from the refrigerator
and drain, but save the marinade.
3. Thread the meat on 6 skewers, alternating with some of the onion chunks. Brush the
kebabs or chops with olive oil and sprinkle with salt and pepper.
4. Broil or grill fro about 8 to 12 minutes, depending on the heat of the flame, turning
the skewers so that the meat cooks evenly but remains quite pink in the center. Baste
occasionally with the marinade.
Note: Serve with cracked wheat pilaf garnished with chopped green onions, mint or
cilantro, and pomegranate arils (seeds.)
.
391
PRUNE AND POMEGRANATE CHUTNEY
Yield: 1½ cups
Ingredients
Amounts
Pitted prunes
Water, plus as needed for
thinning
POM Wonderful pomegranate
concentrate
Lemon zest, grated
Fresh basil, chopped
Cayenne
POM Wonderful pomegranate juice,
for thinning
1¼ cups
1½ cups,
4 Tbsp., or as needed
1
1
1
2
½
tsp.
Tbsp.
tsp.
Tbsp.
tsp.
as needed
Method
1. In a small saucepan, cover the prunes with water and POM concentrate and, if you
have time, allow them to soak for about half an hour.
2. Bring them up to a slow simmer over low heat and cover the pan. Cook until tender,
about half an hour. Add lemon zest for the last few minutes.
3. Purée the prunes and their liquids in a blender or food processor. Add the basil,
garlic, cilantro, and cayenne to the prune purée. Season to taste with salt and pepper,
sugar, and POM juice.
4. Thin with additional water until the mixture is the texture of a spoonable thick
ketchup.
5. This sauce will continue to thicken as it sit, so you will want to thin it a bit more at
serving time.
Note: This is also a traditional accompaniment for lamb kebabs. You can also make this
with equal parts pomegranate juice and water.
392
POMTINI
Ingredients
Amounts
Vodka
Grapefruit juice
Fresh lime juice
Simple syrup
Orange peel, for garnish
1
1½
1
½
½
oz.
oz.
oz.
oz.
oz.
Method
1. Combine all ingredients and serve.
Recipe credit: POM Wonderful, as presented at the 2005 Worlds of Flavor International Conference and
393
POM FIZZ
Ingredients
Amounts
Alize Red Passion
7UP
Melon wedge, for garnish
1½ oz.
1½ oz.
4 oz.
Method
394
POM ICED TEA
Ingredients
Amounts
Tea
Simple syrup
Lemon wedge, for garnish
2 oz.
5 oz.
1 oz.
Method
395
POM MIMOSA
Ingredients
Amounts
Dry champagne
Cointreau
POM Wonderful pomegranate arils,
for garnish
½ oz.
1 glass
½ oz.
Method
396
MASCARPONE ICE CREAM WITH POMEGRANATE SYRUP
Yield: 20 portions, 2 ounces each
Ingredient
Amount
Mascarpone Ice Cream (recipe follows)
POM Wonderful pomegranatre
concentrate
POM Wonderful pomegranates, arils of
6 oz.
2 ea.
Method
1. Scoop ice cream into serving glass.
2. Drizzle with POM concentrate.
3. Decorate with pomegranate arils.
397
MASCARPONE ICE CREAM
Ingredients
Amounts
Cream
Mascarpone cheese
Milk
Vanilla beans, split and scraped
Salt
Simple syrup
500
200
50
2
½
450
g
g
g
ea.
tsp.
ml
Method
1. Combine all ingredients and bring to gentle simmer for 5 minutes. Allow to infuse.
2. Strain through chinois.
3. Freeze in an ice cream machine. Be careful, this will over-spin very quickly.
398
POACHED QUINCE IN POMEGRANATE JUICE
WITH PANNA COTTA
Yield: 24 portions
Ingredient
Amount
For the poached quince
Fresh quince, peeled, cored, and sliced
3
Water
1
4
Sugar
2
Cloves, whole
3
Cinnamon stick
2
Vanilla bean, slit open
2
Star anise
2-3
lb.
qt., 2 lb.
lb.
lb.
ea.
ea.
ea.
ea.
For the panna cotta
Plain gelatin
Water, cold
Heavy cream
Sugar
Buttermilk
Salt
Fruit or berries, fresh, sliced
Tbsp.
cup
cups
cup
cups
tsp.
cups
½
¼
2½
1
2 1/3
¼
2
For the garnish
Fresh mint
Method
1. For the quince: Combine all ingredients in a large saucepan. Simmer the quince until
soft (this may take quite awhile). Remove quince from pan and cool.
2. For the panna cotta: In a small bowl, sprinkle the gelatin over the cold water. Let sit
for 3 minutes.
3. Meanwhile, in a large saucepan, heat the cream and sugar over low heat until the
sugar dissolves. Remove from heat and stir the softened gelatin into the warm
cream. Stir in the buttermilk and salt. Fill individual glass bowls or one large glass
bowl with the fruit. Ladle the cream mixture over the fruit. Cover and refrigerate for
at least 3 and up to 24 hours.
4. For the presentation: Put a few quince slices into a glass.
5. Cover with a scoop of the panna cotta.
6. Decorate with a few fresh pomegranate arils and some mint.
399
PLEASURE OF POM-PEI
Amounts
Ingredients
Meyer’s Platinum Rum
Perfect Purée Passion Fruit
Lemon juice
Simple syrup
1½
2
½
1
1
oz.
oz.
oz.
oz.
oz.
Method
1. Blend with crushed ice. Pour and garnish with a lime wheel.
400
SANSO FOODS:
MARICEL PRESILLA
401
TOASTED CUBAN BREAD WITH CHOCOLATE,
DRIZZLED WITH OLIVE OIL AND SEA SALT
TOSTADAS DE PAN CUBANO CON CHOCOLATE,
ACEITE DE OLIVIA Y SAL
Yield: 6 portions
Ingredients
Amounts
Premium chocolate
Cuban or crusty country bread,
cut into thick slices
Coarse sea salt
1 bar
1 loaf
Method
1. Break the chocolate bar into chunks and place them, to taste, on top of the bread.
Place under the broiler until the chocolate begins to melt but is still somewhat
chunky. Sprinkle with the olive oil and salt and serve as a snack or for breakfast.
Note: Alternatively, toast the bread separately and soften the chocolate in a microwave
oven to a spreading consistency. With a butter knife, spread the chocolate onto the bread
and sprinkle with olive oil and salt.
Recipe developed for Sanso Foods by Maricel E. Presilla, as presented at the 2005 Worlds of Flavor
402
CREAMY TOMATO GAZPACHO
WITH YUCA AND SERRANO PICADILLO
SALMOREJO CON PICADILLO
DE JAMÓN SERRANO Y YUCA
Yield: 6 portions
Ingredients
Amounts
Fresh, ripe tomatoes,
seeded and coarsely chopped
Fire-roasted red bell peppers, small,
stemmed, seeded, de-veined and
coarsely chopped
Cuban or Italian bread, cut into
1-2” pieces
Sanso extra virgin olive oil
Spanish sherry vinegar
Salt
Water, cold
Garnish
Spanish Serrano ham, diced into ¼”
cubes
Yuca, cooked, diced into ¼” cubes
Cilantro, finely chopped
Cachucha peppers, stemmed,
seeded,and finely chopped
Habanero or Scotch bonnet pepper,
stemmed, seeded, and finely chopped
Sea salt
1½ lb.
2 ea.
4 oz.
¼
2
to
2
cup
Tbsp.
taste
cups
4-6 oz.
4-6 oz.
1 Tbsp.
4 ea.
½ ea.
to taste
Method
1. Place the tomatoes, roasted red bell peppers, and bread in a large bowl. Add the
olive oil, vinegar, and salt. Stir to mix. Let rest for 15 minutes.
2. Working in batches, purée the mixture in a blender and process with the water. Add
salt to taste. Pass through a medium strainer and chill in the refrigerator.
3. To prepare the garnish: Place the serrano ham, yucca, cilantro, cachucha pepper,
habanero, cilantro, and sea salt in a small bowl; and toss to mix.
4. Serve in small glasses or bowls with some of the garnish and drizzle with a few
drops of olive oil.
403
404
CUCHARAMAMA SLAB BACON OR PORK BELLY
IN GUAVA-BITTER ORANGE ADOBO
TOCINO ENTREVERADO O BARRIGADA EN
ADOBO DE GUAYABA Y NARANJA AGRIA
Ingredients
Amounts
Slab bacon or pork belly, in 1 piece
Dried panca peppers, stemmed and
seeded
Dried mirasol peppers, stemmed and
seeded
Sanso Natural Guava Preserve
Garlic cloves, large
Ground cumin
Dried oregano
Ground cinnamon
Seville bitter orange juice
Orange juice
Salt
Brown loaf sugar, grated
or dark brown sugar
4 lb.
9 ea.
9 ea.
¼
1
14
1
1
¼
½
½
1
1
cup
Tbsp.
ea.
tsp.
tsp.
tsp.
cup
cup
tsp., or to taste
Tbsp.
Method
1. To prepare the slab bacon or pork belly: Rince the bacon or pork and pat dry. Cut a grid
pattern on the meat side; do not cut through.
2. Preparing the adobo: Heat a comal or heavy-bottomed skillet over medium heat. Add
the dried peppers, in batches, and toast lightly, about 3 to 4 seconds on each side.
Place in a medium bowl and cover with warm water to soften. When the peppers are
soft, place in a blender with the guava preserves, the olive oil, garlic, cumin,
oregano, cinnamon, orange juices, salt, and brown sugar, and process to a smooth
paste.
3. Roasting the meat: Place the bacon or pork on a 2-inch deep baking pan that can fit the
meat comfortably. Pour the adobo over the meat and rub thoroughly all over. Cover
with plastic wrap and let marinate for at least 6 hours or overnight. Bake in a 350˚F
oven until golden brown and fork tender.
4. To serve: Transfer the meat to a large cutting board and cut to taste. Serve alongside
or on top of Cuban fresh corn tamales presented in their own corn husk.
405
SHRIMP AND YUCA CEBICHE SALAD WITH BITTER
ORANGE AND AJI CACHUCHA
Yield: 6 portions
Ingredients
Amounts
Shrimp
Ecuadorian white shrimp, medium
Cilantro sprigs
Broad leaf cilantro leaves
Sweet orange, peel of (or ½ bitter)
Allspice berries
Salt
1
4
2
1
1
to
Cebiche salad
Achiote-infused Sanso extra virgin
¼
olive oil
Bitter orange or lime juice, freshly
1/3
squeezed
Orange juice, freshly squeezed
1
Ground cumin
¼
Red onions, small, cut in half lengthwise 2
and thinly sliced
Cachucha peppers, small, stemmed,
14
seeded, thickly slivered
Habanero or Scotch bonnet peppers,
2-3
stemmed, seeded, thinly slivered
Garlic cloves, finely chopped
6
Cilantro, finely chopped
2
Salt
to
lb.
ea.
ea.
ea.
Tbsp.
taste
cup
cup
cup
tsp.
ea.
ea.
ea.
ea.
Tbsp.
taste
Garnish
West Indian (or 2 Haas avocados), pitted 1 ea.
peeled, and cut into 2” chunks or slices
Broad-leaf cilantro leaves
6 ea.
to taste
Method
1. Preparing the shrimp: Peel and devein the shrimp. Place the shells in a medium pot
with the cilantro, orange peel, allspice berries, 4 cups water, and salt. Bring to boil
over high heat. Lower the heat and simmer 10 minutes. Strain, reserving ¼ cup
cooking liquid. Slice the shrimp in half lengthwise and place in a medium bowl;
cover and refrigerate.
2. Preparing the yuca: If using canned rReady-To-Eat Sanso Yuca, drain in a colander
and let rest for 15 minutes. For best results, place on a baking sheet lined with
406
parchment paper, cover loosely, and refrigerate for at least a couple of hours so that
it loses excess moisture. Cut into 1 to 2-inch chunks and set aside.
3. To make the cebiche salad: Place the olive oil in a medium bowl. Whisk in the bitter
orange or lime juice, the orange juice, reserved shrimp cooking liquid, and cumin.
Add the onion, peppers, garlic, and salt, and toss with the shrimp and the yuca. Add
the cilantro and mix well. Refrigerate until ready to serve.
4. To serve family style, put on a large platter and surround with avocado slices and
cilantro leaves. Drizzle with extra virgin olive oil to taste. For appetizer portions,
place on individual plates lined with a plantain leaf square, garnish with slices of
avocado and a cilantro leaf, and finish with a few drops of extra virgin olive oil.
5. For the achiote-infused olive oil: Place ¼ cup Sanso extra virgin olive oil in a small
saucepan with 1 heaping tablespoon of achiote (annatto) seeds. Bring to a gentle
simmer over medium heat. Set aside to cool; strain, discarding the seeds. Store in a
cool, dark place.
407
CUCHARAMAMA CALABAZA AND GRILLED PINEAPPLE
SALAD AITH BROWN LOAF SUGAR VINAIGRETTE,
PUMPKIN SEEDS, AND CACAO NIBS
ENSALADA DE CALABAZA Y PINA A LA BRASA CON
VINAGRETA DE MELADO AROMATICO, PEPITAS DE
CALABAZA Y CACAO
Ingredients
Amounts
Pineapple
Ripe pineapple, peeled, cored, and
cut into slabs or 1” rounds
Fragrant Brown Loaf Sugar Syrup
(recipe follows)
Pumpkin
Caribbean pumpkin (calabaza) or
kabocha squash, peeled, seeded,
and cut into 1” cubes
Bay leaves
True Ceylon cinnamon (Mexican
cinnamon or canela)
Salt
Allspice berries
Brown loaf sugar vinaigrette
Garlic cloves, mashed to a paste with
mortar and pestle
Cider vinegar
Allspice, freshly ground
Salt
(recipe follows)
Garnish
Hulled pumpkin seeds, roasted
Cacao nibs
Spanish hot paprika
408
1 ea.
¼ cup
2 lb.
2 ea.
1 stick
2 tsp.
10 ea.
4 ea.
¼
¼
¼
½
2
cup
cup
tsp.
tsp.
Tbsp.
2 oz.
1 Tbsp.
Method
1. Grilling or broiling the pineapple: Make the syrup. Prepare the grill. When the embers
start getting ashy, place the pineapple on the grill and cook for 10 minutes on each
side. Brush with the syrup and cook for 5 more minutes. Remove from the grill, cut
into 1-inch cubes (discarding the tough core), and set aside. To broil, place the
pineapple on a baking sheet and brush with the syrup. Broil for 8 minutes at
medium heat. Turn over and brush again with the syrup; broil for 8 more minutes at
medium heat. Cut into 1-inch cubes.
2. Cooking the calabaza: Place the calabaza in a 4-quart pot with 8 cups water, bay leaf,
cinnamon, salt, and allspice berries. Bring to a boil over medium heat and cook until
fork tender, about 15 minutes. Drain and set aside.
3. Preparing the piloncillo vinaigrette: Place the garlic, vinegar, olive oil, allspice, salt, and
syrup in a small bowl. Whisk to combine.
4. Assembling the salad: Place the cooked pumpkin and pineapple in a large bowl and
toss with the brown loaf sugar vinaigrette and the roasted pumpkin seeds. Mound
on a serving platter and sprinkle with the cacao nibs and some hot Spanish paprika
to taste. Drizzle with extra virgin olive oil.
409
FRAGRANT BROWN LOAF SUGAR SYRUP
MELADO AROMATICO
Yield: 1½ cups
Ingredients
Amounts
Latin brown loaf sugar, dark
Muscovado, or dark brown sugar
Water
True cinnamon sticks (canela), 3 “;
or cassia bark
Allspice berries
Cloves
Star anise pods
Sweet sherry, or aged dark rum
Orange, peel of
Salt
1 lb.
2½ cups
2 ea.
15
8
2
½
1
1/8
ea.
ea.
ea.
cup
ea.
tsp.
Method
1. Place all ingredients in a medium-size, heavy-bottomed saucepan and bring to a boil
over medium heat, stirring to dissolve the sugar, about 20 minutes. Reduce the heat
to low and cook at a simmer until the liquid thickens to the texture of light molasses,
about 15 minutes. Let cool. Strain into a glass or plastic container and store tightly
covered in the refrigerator. It will last for three months.
410
STOCKPOT
411
SEARED SEA SCALLOPS IN AN AJILI MOJILI SAUCE
WITH MOJITO CHASER
Ingredients
Amounts
Sauce
StockPot Radical Roasted
Vegetable Soup
Jalapeños, diced
Stuffed Spanish olives
Capers
Almonds, roasted and sliced
Cilantro, chopped
Italian parsley, chopped
Red wine vinegar
Mojo marinade
Cilantro
Garlic
Lime juice
White vinegar
Olive oil
Salt
Pepper, freshly ground
2 lb.
2
4
2
2
4
1
1
2
3
1
8
4
2
6
to
to
Scallops, 16-20 ct.
oz.
oz.
oz.
ea.
oz.
bu.
bu.
oz.
oz.
bu.
oz.
oz.
oz.
oz.
taste
taste
1 lb.
Mojito drink
White rum
Mint leaves
Simple syrup
Seltzer
Shaved ice, to fill low ball
1¾
1
4-6
2
1
as
oz.
ea.
ea.
oz.
oz.
needed
Method
1. Make sauce by combining StockPot Radical Roasted Vegetable Soup and next 9
ingredients.
2. Marinate scallops in mojo marinade for 30 minutes. Sear on both sides in hot oil to a
medium doneness.
3. Place scallops back in the scallop shell and top with ajili mojili sauce. Garnish with
fried plantain strips.
4. Serve with chilled Mojitos.
Recipe credit: StockPot, as presented at the 2005 Worlds of Flavor International Conference and Festival.
412
GOAT CHEESE PANNA COTTA WITH GOLDEN-TOMATO
AND FENNEL BROTH AND SWEET RIPE TOMATO AND
BASIL BROTH TOPPED WITH PARMESAN FRICO
AND BASIL OIL
Ingredients
Amounts
Heavy cream
Whole milk
Goat cheese, or mixture of ricotta
and goat cheese
Salt and pepper
Gelatin
Heavy cream, whipped
4 oz.
10 oz.
1 cup
to taste
1¼ tsp.
½ cup
Method
1. Heat the cream, milk, and cheese, salt, and pepper to a boil. Turn off heat.
2. Add in the cheese, whisking well. Strain.
3. Bloom the gelatin, then add to the cooling cream mixture.
4. When cooled enough, add in the whipped cream (for added lightness—may be
omitted)
5. Place in containers and cool for at least 4 hours.
6. Create a ying-yang of StockPot Soups Gold Rush Tomato and Broadway Tomato
Basil. Place the panna cotta in the center. Top with basil oil and a chiffonade of fresh
basil.
413
TOM KHA GAI WITH GRILLED LEMON GRASS SHRIMP
Ingredients
Marinade
Lemon grass, minced
Cilantro, chopped
Kaffir lime leaves, chiffonade
Red Thai bird chiles, sliced
Three Crabs Fish Sauce
Sugar
Amounts
¼
2
1-2
3
3
1
1
6
cup
ea.
Tbsp.
ea.
ea.
Tbsp.
tsp.
Tbsp.
StockPot Tom Kha Gai
6 lb.
Shrimp, 8-10 count, peeled and
12 ea.
deveined, tail on
Lemon grass stalks or bamboo skewers 12 ea.
Coconuts, halved, juice removed
6 ea.
Method
1. Combine marinade ingredients, reserve a small amount to use as baste while
grilling. Add shrimp to remaining marinade and let sit for 45 minutes before
skewering shrimp on lemon grass stalks.
2. Bring StockPot Tom Kha Gai to a simmer and hold around 170˚F.
3. Preheat charcoal grill to medium-high. Grill shrimp for 2 minutes on each side,
basting with reserved marinade.
4. To plate: Ladle hot soup in coconut shell and garnish with grilled lemon grass
shrimp. Garnish with chiffonade of kaffir lime leaves and sliced chiles.
414
SUNKIST GROWERS, INC.:
ALLEN SUSSER
415
SATSUMA SEARED TUNA
Ingredients
Amounts
Olive oil
Sunkist satsuma, zested and juice
reserved, medium
Water
Sugar
Cumin seeds
Black peppercorns
Fennel seed
Thyme
Kosher salt
Tuna steaks, 6 oz.
Garlic, minced
Flat-leaf parsley, freshly chopped
2 Tbsp.
2 ea.
1
¼
1½
½
½
½
1
4
1
1
cup
cup
tsp.
tsp.
tsp.
tsp.
tsp.
ea.
tsp.
Tbsp.
Method
1. To prepare the satsuma: Preheat the oven to 275ºF. Line a baking sheet with foil and
lightly oil the foil. In small pot, combine the satsuma zest with the water and the
sugar. Bring to a boil, then lower temperature to a simmer until syrupy,
approximately 10 minutes. Drain the zests and spread out evenly on the baking
sheet. Bake for about 45 minutes until dried. Let cool completely, and then grind to a
powder in spice grinder.
2. For the spice rub: In a small pan over medium heat, slowly toast the cumin, black
pepper, and fennel seeds together. When they become aromatic, remove from heat
and cool completely. Grind to a rough, coarse ground in a spice grinder. Combine
this with the satsuma zest, thyme, and salt. Generously season and rub spice mixture
over all of the tuna.
3. For the tuna: In a medium-size sauté pan, warm the olive oil over high heat. Just
before it starts to smoke, add in the tuna. Sear the first side lightly and add the garlic.
Lower the heat and continue to cook for 2 minutes on each side, until golden brown.
4. To finish and serve: Finally, pour in the satsuma juice and finish with parsley. Remove
tuna from pan and let rest for 1 minute before slicing to serve. Reduce the pan juices
to a glaze and drizzle around the sliced tuna.
Recipe developed for Sunkist by Allen Susser, as presented at the 2005 Worlds of Flavor International
Conference and Festival. Published with permission of the author.
416
TANGERINE RUM MOJITO
Yield: 4 portions
Ingredients
Amounts
Sugar
Mint leaves
Light rum
Sunkist tangerine juice, fresh
Ice, crushed
Club soda
Sunkist tangerine slices,for garnish
3
6-7
6
6
4
6
tsp.
ea.
oz.
oz.
handfuls
oz.
Method
1. In a large pitcher, combine the sugar and mint leaves. Using a bar mallet, crush the
mint into the sugar. Pour in the rum and tangerine juice, mixing well.
2. Fill tall glasses with crushed ice and pour the Mojito over the ice. Finish with a
splash of club soda and stir lightly. Garnish with tangerine slice.
417
SPICY LEMON DRESSING
Yield: 1½ cups
Ingredients
Amounts
Sunkist lemon juice
Soy sauce
Chili garlic sauce
Kosher salt
Grapeseed oil
½
2
1
½
1
¼
½
cup
Tbsp.
tsp.
tsp.
tsp.
tsp.
cup
Method
1. In a large bowl, combine the lemon juice, soy sauce, garlic, chili garlic sauce, salt, and
pepper. Whisk until salt is dissolved. Drizzle in the oil to emulsify.
418
ROAST ORANGE HARISSA
Yield: 3 cups
Ingredients
Amounts
Sunkist oranges, quartered, large seeds 2 ea
removed
Red chiles, dried
1 lb.
Peanut oil
¼ cup
Salt
½ tsp.
Cumin
1 Tbsp.
White vinegar
¼ cup
Garlic cloves
10 ea.
Method
1. Preheat the oven to 350ºF. In a small baking pan, combine the oranges, chiles, peanut
oil, and salt. Slowly roast the oranges and chiles for 45 minutes. Remove from the
oven and cool. Carefully remove the chiles from the pan. Open the peppers and
remove and discard the seeds and stems.
2. Using a food processor, grind the orange, peppers, oil, cumin, vinegar, and garlic
until smooth but not excessively so. Store in a glass bottle in the refrigerator for use.
419
PRESERVED LEMON AND GREENS SALAD
Yield: 4 portions
Ingredients
Amounts
Sunkist lemon juice
Soy sauce
Chili garlic sauce
Kosher salt
Grapeseed oil
½
2
1
½
1
¼
½
cup
Tbsp.
tsp.
tsp.
tsp.
tsp.
cup
Frisée, outer greens removed
Watercress, trimmed
Flat-leaf parsley, picked
Green onions, thinly sliced
Preserved Lemons (see index), julienned
1
1
1
2
2
bu.
bu.
bu.
Tbsp.
Tbsp.
Method
1. For the dressing: In a large bowl, combine the lemon juice, soy sauce, garlic, chili
garlic sauce, salt, and pepper. Whisk until salt is dissolved. Drizzle in the oil to
emulsify.
2. For the salad: In a large stainless steel bowl, combine the frisée, watercress, parsley,
and green onions. Sprinkle in the preserved lemons, toss in dressing, and tightly
cover.
420
ORANGE PLANTER’S PUNCH
Yield: 4 portions
Ingredients
Amounts
Dark rum
Sunkist orange juice, freshly squeezed
Lime, large, ½ juiced, ½ segmented
Angostura bitters
Ice, crushed
Whole nutmeg, for grating
Sunkist orange slices
6
6
1
2
2
1
4
oz.
oz.
ea.
dashes
handfuls
ea.
ea.
Method
1. In a large pitcher, combine the rum, orange juice, lime juice, and bitters, mixing well.
2. Fill tall glasses with crushed ice and pour the punch over the ice, stirring lightly.
Finish with a grate of nutmeg and garnish with an orange slice and lime wedge.
421
ORANGE-POMELO SALSA
Yield: 2 cups
Ingredients
Amounts
Sunkist California naval oranges, large, 2
segmented
Sunkist pomelo, segmented and torn into 1
small pieces
Red onion, small, finely diced
½
Jalapeño pepper, medium, minced
1
Red bell pepper
½
3
Fresh parsley, chopped
2
Lemon juice
2
1
Garlic, minced
1
Honey
1
Kosher salt
1
ea.
ea.
ea.
ea.
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
Method
1. In a medium stainless steel bowl, combine all ingredients. Mix well and cover. Let
the flavors blend for 1 hour before use.
.
422
LIME SEARED SCALLOP ESCABECHE
Yield: 4 portions
Ingredients
Amounts
¼
Thyme
½
Kosher salt
1
1
Sunkist lime, large, zested and segmented,1
juices reserved
Jumbo scallops, 1½” thick
16
Garlic cloves, thinly sliced
4
Celery, peeled and thinly sliced
1
Jalapeño, small, seeded and minced
1
Capers
1/3
Raisins
1/3
Green Spanish olives, small
1/3
White wine vinegar
2
Sunkist orange, large, segmented, juices 1
reserved
Fresh mint, chiffonade
¼
Pine nuts, toasted
1/3
cup
tsp.
tsp.
tsp.
ea.
ea.
ea.
cup
ea.
cup
cup
cup
Tbsp.
ea.
cup
cup
Method
1. For the scallops: In a large stainless steel bowl, season the scallops with thyme, salt,
and pepper. Zest the lime directly over the scallops. In a large skillet over moderate
high heat, heat the olive oil. Add the scallops and cook until nicely browned, about 2
to 3 minutes on each side. Remove from the pan.
2. For the escabeche: In the same pan, add the garlic and celery and cook about 2
minutes, until golden. Add the jalapeño, capers, raisins, and olives, stirring until
lightly glazed. Return the scallops to the pan and add the vinegar. Cover and cook
for 1 minute. Finish with reserved lime and orange juices and segments.
3. To finish: Spoon the celery-olive mixture into the center of each plate, along with any
remaining pan juices. Arrange the scallops on top of this vegetable mixture. Sprinkle
with fresh mint and garnish with pine nuts before serving.
423
ORANGE SHRIMP MOJITO
Yield: 4 servings
Ingredients
Amounts
Olive oil
Shrimp, jumbo, cleaned and peeled
Garlic, minced
Cumin, ground
Kosher salt
Rum
Sunkist orange juice, freshly squeezed
Mint, freshly chopped
Cilantro, freshly chopped
Red onion, minced
Orange water
Avocado, diced
Sunkist California naval orange, large,
segmented
Jalapeño, minced
Sunkist lemon juice
4
16
1
¼
to
to
3
2
1
½
¼
1
1
1
tsp.
ea.
tsp.
tsp.
taste
taste
Tbsp.
cups
Tbsp.
cup
cup
tsp.
cup
ea.
1 tsp.
1 tsp.
Method
1. For the shrimp: In a large sauté pan, warm the olive oil. Add the shrimp and then the
garlic, cumin, seasoning with salt and pepper. Over high heat cook for 1 minute,
lower the burner temperature and turn the shrimp. Carefully add the rum and then
the freshly squeezed orange juice. Continue to cook the shrimp until rosy pink.
Finish the shrimp with the mint and 1 tablespoon of cilantro.
2. For the orange salsa: In a small stainless steel bowl, combine the onions, cilantro,
orange water, avocado, orange segments, jalapeño, and lemon juice, and season with
salt and pepper. Toss lightly.
3. To finish: Spoon the orange-avocado salsa into the center of plate. Arrange the
shrimp around the salsa. Drizzle with Mojito sauce and garnish with cilantro sprigs.
424
OROBLANCO FINGERLING POTATOES
Yield: 6 portions
Ingredients
Amounts
Fingerling potatoes, medium
12 ea.
Red wine vinegar
½ cup
Olive oil
2 Tbsp.
Garlic cloves, pressed
2 ea.
Parsley, freshly minced
2 tsp.
Cumin seeds, toasted, slightly crushed ¾ tsp.
Salt
½ tsp.
Crushed red pepper flakes
1/8 tsp.
Sunkist oroblanco, large, cut into
1 ea.
segments
Method
1. To prepare the potatoes: Cut the unpeeled potatoes in half. Bring a large pot of salted
water to a boil and add the potatoes. Cook until tender but not mushy, about 15
minutes. Drain well.
2. To finish: Preheat oven to 350ºF. Meanwhile, make the mojo sauce by whisking
together the vinegar and olive oil in a small bowl. Add all of the remaining
ingredients. Whisk again. Pour the sauce over the potatoes and place in the oven for
5 minutes. Add the oroblanco segments and bake 5 more minutes until golden
brown. Serve hot or at room temperature.
425
GRAPEFRUIT LIQUADO
Yield: 4 portions
Ingredients
Amounts
Sunkist grapefruit juice
Water
Dry gin
Superfine sugar
Ice, crushed
2
1
½
3
2
1
cups
cup
cup
Tbsp.
handfuls
Tbsp.
Garnish
Sunkist grapefruit twist
4 ea.
Method
1. Place grapefruit, water, gin, sugar, and ice in a blender. Purée at medium sped for 10
seconds. Pulse in the cilantro and pour into chilled glasses. Garnish with grapefruit
twist.
426
TORANI SYRUPS AND FLAVORS
427
TORANI BASIL CALVADO SIDECARS
Ingredients
Amounts
Calvados
Cointreau or Triple Sec
Lemon juice
Torani Basil Pure Flavor
Apple slices, for garnish
2½
½
½
2
oz.
oz.
oz.
tsp.
Method
1. Combine the liquid ingredients in a cocktail shaker filled with ice and shake
vigorously. Strain into chilled cocktail glass and garnish with an apple slice.
Recipe credit: Torani, as presented at the 2005 Worlds of Flavor International Conference and Festival.
428
TORANI BASIL BUTTERMILK PANNA COTTA
Ingredients
Amounts
Water
Unflavored gelatin
Whipping cream
Sugar
Reduced fat buttermilk, 2%
Vanilla extract
4
2
2
¾
1
1
2½
Tbsp.
Tbsp.
cups
Tbsp.
qt.
tsp.
Tbsp.
Method
1. Fill a bowl with water and sprinkle with gelatin. Let stand until gelatin softens,
about 10 minutes.
2. Combine whipping cream and sugar in a heavy saucepan.
3. Stir over medium heat until the sugar dissolves and the mixture is hot but not
boiling.
4. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved
and mixture is smooth.
5. Cool mixture to room temperature, about 45 minutes.
6. Stir buttermilk, vanilla extract, and Pure Flavor into cream mixture.
7. Pour mixture through fine mesh strainer into a new, clean, and level ½ sheet pan.
Chill overnight.
8. Slice into bite-size squares. Run thin, sharp knife around the sides of pan to loosen. If
required, rub the bottom and sides of pan with a hot towel.
9. Remove squares with a cookie spatula.
10. Serve on small black pepper tuiles or dried Asian pear rounds with a drizzle of
seasonal fruit syrup or aged balsamic vinegar.
429
TORANI CHILE CILANTRO COCKTAIL SAUCE
Ingredients
Amounts
Ketchup
Lemon juice
Torani Ancho Chile Pure Flavor
Torani Cilantro Pure Flavor
4
2
1-1½
1
to
cups
Tbsp.
Tbsp.
Tbsp.
taste
Method
1. Combine all ingredients and allow to sit before serving with seafood or vegetables,
or as a dressing.
430
TORANI SAVORY CILANTRO MARTINI
Ingredients
Amounts
Gin or vodka
Dry vermouth
Torani Cilantro Pure Flavor
Cocktail onion, for garnish
2½ oz.
½ oz.
2 drops
Method
1. Combine liquid ingredients in a cocktail shaker filled with ice. Shake vigorously.
Strain into chilled cocktail glass and garnish with cocktail onions.
431
TORANI PURE FLAVORED FREGULA RISOTTO
Yield: 4 side or 2 entrée portions
Ingredients
Amounts
Fregula pasta
1½ cups
Mushrooms, leeks, apples, pumpkin,
1-2 cups
shredded beets, corn, etc.,
roasted or sautéed
2 Tbsp.
Stock, juice, cream or culinary cream
¾ cup
Freshly grated Parmigiano-Reggiano,
¼ cup
mascarpone or crème fraiche
Torani Pure Flavor (Thai Ginger,
1½ Tbsp.
Lemon Verbena, Garden Mint,
Ancho Chile, Cilantro, or Basil)
Kosher salt and freshly ground pepper to taste
Method
1. Bring 3 quarts meat or vegetable stock or water to a boil and add 1 tablespoon salt.
2. Warm vegetables in oil in a large sauté pan and add additional stock/cream, and
Torani Pure Flavor.
3. In a separate pot, combine 1 quart simmering stock/water and fregula. Simmer 3 to
5 minutes, until stock is absorbed.
4. Add stock, 2 cups at a time, until tender but not cooked through, about 10 to 12
minutes.
5. Add fregula to warm vegetables and increase heat, cooking until the stock boils and
is mostly absorbed into the fregula, about 5 mintues.
6. Add cheese and salt and pepper.
7. Taste and adjust Torani Pure Flavor and seasoning to desired levels.
Note: Fregula (fregola, fregula sarda), originally from Sardinia, are coarse balls of
semolina pasta, toasted or roasted, similar to Israeli couscous.
432
TORANI GINGER JACK MANHATTAN
Ingredients
Amounts
Bourbon
Torani Thai Ginger Pure Flavor
Angostura bitters
Candied ginger slices, for garnish
3 oz.
¼ tsp.
a dash
Method
1. Serve on the rocks or shaken over ice with a candied ginger slice as garnish.
433
TORANI LEMON VERBENA CRANBERRY COSMO
Ingredients
Amounts
Citron vodka
Torani Lemon Verbena Pure Flavor
Lemon juice
Cointreau
Cranberry juice
3
1/8
½
½
1
oz.
tsp.
oz.
oz.
oz.
Method
1. Combine ingredients in a cocktail shaker filled with ice. Shake vigorously. Strain into
chilled martini glass.
434
TORANI LEMON VERBENA CHAMPAGNE MIGNONETTE
Ingredients
Amounts
Champagne vinegar
Dry white wine
Shallots, minced
Superfine sugar
Parsley, chopped
Salt
Pepper
1
1
1½
1
1
to
to
to
cup
cup
Tbsp.
Tbsp.
Tbsp.
taste
taste
taste
Method
or as a dressing.
435
TORANI MAYAN CHILE-CHOCOLATE LOVE POTION
Ingredients
Amounts
Almond milk
Torani European Drinking Chocolate,
Ultimate Dark variety
Torani Vanilla Syrup
Torani Ancho Chile Pure Flavor
Cinnamon sticks, for garnish
24 oz.
12 oz.
2 oz.
1½ Tbsp.
Method
1. Add all ingredients to a 4-cup hot cocoa maker (e.g., Cocoa Latte or Cocomotion) or
pot. If in a pot, stir well. Bring to a simmer and froth.
2. Dispense to espresso cups (1.5 to 2 ounces).
3. Add short shot of Kahlua, if desired.
4. Garnish with cinnamon sticks.
436
TORANI GARDEN MINT N’ HUCKLEBERRY SPRITZERS
Ingredients
Amounts
Club soda or sparkling water
Torani Huckleberry Syrup
Torani Garden Mint Pure Flavor
Mint leaves, for garnish
8 oz.
1 oz.
¼ tsp.
Method
1. In a glass filled with ice, add club soda and top with Torani Syrup and Torani Pure
Flavor. Garnish with a mint leaf.
437
TORANI PEACH N’ BASIL BELLINIS OR SPRITZERS
Ingredients
Amounts
Torani Peach Syrup, regular or sugar-free 1
¼
Prosecco, champagne,
4
or sparkling water
6
Basil sprig, for garnish
Tbsp.
tsp.
oz.
oz.
Method
1. Combine ingredients in a champagne flute or highball glass, stir, and garnish with
basil.
438
TORANI LEMON VERBENA RICOTTA CHEESECAKE
Ingredients
Amounts
Whole milk ricotta cheese
Mascarpone cheese
Sugar
Cornstarch
Lemon juice, fresh
Salt
Eggs, large, lightly beaten
Springform pan, 9”, prepared with
cookie, nut, or short crust
16
8
1
2
2
1½
a
3
oz.
oz.
cup
Tbsp.
tsp.
Tbsp.
pinch
ea.
Method
1. Process cheeses in the food processor until very smooth and silky, stopping to scrape
down the sides once or twice. Add sugar, cornstarch, lemon juice, Torani Pure
Flavor, and salt; process until well blended. Add eggs and pulse several times, just
until mixed in.
2. Scrape the filling into a springform pan with a prepared crust.
3. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to
come 1 inch up the outside of the springform pan. Bake until the edges are set but
the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake
cool in the oven, with the door ajar, for 1 hour.
4. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.
439
TORANI THAI GINGER-APPLE MIGNONETTE
Ingredients
Amounts
Apple cider or juice
Tart apple, finely chopped
Shallot, finely chopped
Flat-leaf parsley, fresh, finely chopped
Cider vinegar
Torani Thai Ginger Pure Flavor
Black pepper, coarsely ground
1
½
2
2
2
1
½
cup
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
Method
or as a dressing.
440
BERR-ILLY THERE
Ingredients
Amounts
Torani Raspberry Syrup or Chambord
1 oz.
Liqueur
Illy Liqueur or Torani Coffee Syrup
½ oz.
Illy Coffee
4 oz.
Method
1. Blend with crushed ice. Top with whipped cream if desired. May be served hot.
441
DONDE EST BANANA
Amounts
Torani Chocolate Syrup or
Godiva Chocolate Liqueur
Perfect Purée Sweet Banana
Half and half
Ingredients
1½ oz.
2 oz.
1 oz.
Method
1. Blend with crushed ice. Pour and top with whipped cream.
442
UBF FOODSOLUTIONS
443
BOURBON, BELLY, AND BEANS
Yield: 12 portions
Ingredients
Amounts
Slab bacon, unsliced
Lawry’s Seasoning Rub
Oil
Onions, diced
Garlic cloves, shaved thin
Bourbon
Heirloom white beans, sorted and
rinsed
Water
Knorr Classic Demi Glace
Lawry’s Seasoned Salt and Pepper
1
as
2
2
2
½
2
ea.
needed
Tbsp.
cups
ea.
cup
lb.
to cover
½ cup
as needed
Method
1. In a large braiser, brown the bacon, onions, and garlic.
2. Deglaze with the bourbon.
3. Add the white beans and cover with water.
4. Cook the mixture until the beans are tender. Remove the bacon and dice into large
chunks.
5. Thicken the pan juices with demi glace and season with salt and pepper seasoning.
Recipe credit: Unilever, as presented at the 2005 Worlds of Flavor International Conference and Festival.
444
IROQUOIS ROASTED WHITE CORN CAKES
WITH SMOKED TROUT HASH
Yield: 12 portions
Ingredients
Amounts
Iroquois roasted white corn cakes
All-purpose flour
Coarse cornmeal
Baking powder
Baking soda
Salt
Sugar
Buttermilk
Butter, melted
Eggs, beaten
White corn, oven-roasted
Scallions, chopped
Smoked trout hash
New potatoes or fingerlings, quartered
Onions, shaved thin
Chives, snipped
Oil
Butter
Lawry’s Seasoning Salt and Pepper
Smoked trout, flaked into large pieces
Horseradish cream
Hellmann’s Real Mayonnaise
Sour cream
Fresh horseradish, grated
¾
½
½
½
1
1
1¼
2
1
1½
½
cup
cup
tsp.
tsp.
tsp.
tsp.
cups
Tbsp.
ea.
cups
cup
3
1
½
2
1
to
1
lb.
cup
cup
Tbsp.
Tbsp.
season
lb.
1½ cups
½ cup
2 Tbsp.
Method
1. For smoked trout hash: Pan-fry the potatoes, onions, and chives. Season with seasoned
salt and pepper. Fold in the smoked trout to warm through.
2. For the horseradish cream: In a small bowl, combine the ingredients.
3. For the corn cakes: Sift the dry ingredients together. In a separate bowl, combine the
buttermilk, butter, and eggs and whisk together. Slowly incorporate the dry
ingredients into the wet ingredients. Fold in the corn and scallions. Cook on a hot
griddle at 350˚F until golden brown. Serve the corn cakes topped with horseradish
cream and smoked trout hash.
445
DRY RUBBED VENISON
WITH CACIOTTA CHEESE ENCHILADA
Yield: 12 portions
Ingredients
Amounts
Venison loin
Dry rub seasoning
5 lb.
1 cup
Dry rub seasoning blend
Lawry’s Dry Barbecue Sauce mix
Fine ground coffee
Paprika
Ground chiles
¾
1
1
1
1
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Caciotta cheese cnchiladas
Caciotta cheese, coarsely grated
Onion, grated and softened in butter
White corn tortillas
Oil, to soften tortillas
Chile Colorado sauce
3
1
24
as
3
lb.
cup
ea.
needed
cups
Chile Colorado sauce
Red chiles, mix of ancho and
New Mexico
Beef Stock, prepared from Knorr
Ultimate Bases
Garlic cloves, thinly shaved
Cumin seed, toasted and ground
Mexican oregano
2 oz.
2 cups
½
2
2
½
cup
cloves
tsp.
tsp.
Method
1. For dry rub blend: Combine all the ingredients in a bowl and sift together.
2. For the venison: Coat the venison with the dry rub. In a cast iron skillet, pan-sear the
venison loin until the outside surface is well caramelized. Finish to medium-rare in a
450˚F oven. Let rest prior to carving.
3. For the chile Colorado sauce: Toast the chiles in an oven or over direct heat in a dry
skillet. Put the chiles and stock in a blender and purée. Place in a saucepan with
onion, garlic, cumin, and oregano and simmer for 45 minutes to meld the flavors.
446
4. For the enchiladas: Combine the cheese and softened onions. Reserve. In a skillet,
soften the tortillas in hot oil until pliable and drain on a towel. Spread each tortilla
with cheese mixture, roll, and top with chile Colorado sauce. Bake 15 minutes in a
350˚F oven until cheese melts. Serve 2 enchiladas with each order.
447
POT LICKER-REVISTED
Yield: 1 gallon
Ingredients
Amounts
Ham hock stock
Smoked ham hocks
Cold water
Mirepoix (carrots, celery, and onions,
medium dice)
Clarified pot licker
Ham hock stock
Mirepoix (carrots, celery, and onions,
medium dice)
Ground pork
Egg whites
Tomato concasse
Knorr Ultimate Pork Base
Salt
10 lb.
6 qt.
1 lb.
1 gal.
1 lb.
2
10
12
1
to
lb.
ea.
oz.
Tbsp.
season
Method
1. For ham hock stock: In a stockpot, combine the hocks, mirepoix, and water. Bring to a
boil. Reduce to a simmer and simmer for 4 hours, or until the hocks are tender. Skim
surface as necessary. Strain, cool, and store.
2. For the clarified pot licker: Combine the mirepoix, pork, and egg whites with the
tomato and the pork base. Add the stock and mix well. Bring to a slow simmer. Stir
frequently until the raft forms. Simmer for approximately 1 hour. Strain and adjust
seasonings. Serve warm in a glass as a starter.
448
BUTTER & CHILE POACHED DUNGENESS CRAB WITH
YUKON GOLD POTATO, AVOCADO AND CILANTRO
SALAD IN A CRISP TART WITH LEMON GRASS AIOLI
AND SMOKED PEPPER OIL
Yield: 24 tarts
Ingredients
Amounts
Yukon gold potatoes, finely diced
Celery, peeled and finely diced
Roasted garlic purée
Red onion, finely diced
Avocado, finely diced
Cilantro, minced
Olive oil
Salt
Pepper
Butter poached Dungeness crab
Won ton tart shells
Lemon grass aïoli
Smoked pepper oil
Butter and chile poached Dungeness drab
Dungeness crab, live
Crab broth
Butter, salted
Water
Rice wine vinegar
Serrano chiles
Crispy won ton tart
Wonton sheet
Chili oil (1 part olive oil, 1/8 part
sesame seed oil, seasoned with
red pepper flakes)
Lemon grass aïoli
Hellmann’s Mayonnaise
Lemon grass purée
Garlic, minced
Ginger, minced
Black pepper
3
1
2
8
1
2
4
to
to
24
24
12
8
lb.
lb.
lb.
oz.
lb.
oz.
oz.
taste
taste
oz.
ea.
oz.
oz.
2
1
4
1
1
4
lb.
gal.
lb.
oz.
oz.
ea.
24 ea.
2 oz.
7
2
½
½
to
449
oz.
oz.
oz.
oz.
taste
Smoked pepper oil
Dried chile peppers
Dried chipolte peppers
Olive oil
Salt
Pepper
3
3
5
to
to
ea.
ea.
oz.
taste
taste
Method
1. For the smoked pepper oil: Purée all the ingredients in a food processor until smooth
and homogenous. Rest the mixture for 12 hours. Strain through cheesecloth.
2. For lemon grass aïoli: Combine all the ingredients.
3. For won ton tarts: Place won ton skin into a 1-ounce muffin pan and baste with chili
oil. Bake in a 325˚F oven until golden brown and crisp.
4. For poached Dungeness drab: Cook the crab in the broth and half the butter. Clean and
gently remove the meat, maintaining the meat in solid pieces. Set aside. Combine the
1 ounce water and 1 ounce rice wine vinegar. Boil the water mixture and gradually
add remaining butter, whisking continually to create an emulsion. When all the
butter has been incorporated, add the chiles and steep for several minutes. Add the
crab and steep to heat thoroughly.
5. Poach potato in crab broth until just tender. Chill.
6. Combine the potato, celery, garlic, onion, avocado, and cilantro. Gently dress with
oil, salt, and pepper.
7. Place into tart shells and garnish with crab meat, aïoli, and pepper oil.
450
ROASTED HOG WITH SAVORY STUFFING
Yield: 1 pig
Ingredients
Amounts
Whole hog, dressed, skin on,
Stuffing
Water
Knorr Ultimate Pork Base
Carolina long grain rice, rinsed
Collard greens, stemmed and cut
into ribbons
Smoked ham hocks, boned and diced
Pork sausage
Lawry’s Seasoned Salt and Pepper
1 ea.
as needed
1
¼
4
6
gal.
cup
cups
bu.
4 lb.
10 lb.
as needed
Method
1. In a large stockpot, dissolve the pork base into the water. Add the rice, greens, ham
hocks, and pork sausage and cook until the rice is tender. Remove from the heat,
taste, and adjust seasoning. Cool before stuffing the pig with this mixture.
2. Bone the hog from the inside, removing all the bones except the trotters. Stuff the pig
with the savory stuffing and lace shut. Slow-roast until the internal temperature is
190˚F. This temperature will allow the bones to slip gently from the shoulder and
hams and result in fork-tender meat.
Recipe credit: Unilver, as presented at the 2005 Worlds of Flavor International Conference and Festival.
451
UNITED STATES POTATO BOARD
452
SCALLOP AND POTATO PINTXO WITH PARSLEY PICADA
Ingredients
Amounts
Scallops, large
Russet potatoes
Curly parsley
Garlic cloves
Lemon, zest of
Salt and pepper
1 bu.
1 cup
1 ea.
½ ea.
Method
1. For the picada: Pound in a mortar first the garlic with the salt until it becomes a paste,
then add the lemon zest. Pound and mix well.
2. Add the parsley and keep pounding until well mixed.
3. Add the olive oil and mix well. Add salt to taste and set aside.
4. Cut the scallops on the bias in half and set in a bowl. Mix with a spoonful or two of
the picada, sprinkle with salt, and set aside.
5. Meanwhile, peel a large russet potato and with the help of a mandolin or an
electrical slicer make thin 1/10-inch slices.
6. Wrap a piece of the scallop around one of the slices and with the help of a toothpick
tie both ends of the potatoes, sprinkle with salt, and fry in vegetable oil at 350˚F for 1
to 1½ minutes (until brown). Sprinkle again with salt and drizzle with a touch of the
picada. Serve it with the toothpick, or remove it.
Recipe credit: US Potato Board, as presented at the 2005 Worlds of Flavor International Conference and
453
SALT CRUSTED FINGERLING POTATOES
WITH PIMENTON CURED SALMON
Ingredients
Amounts
King salmon, skin on
Salt
Sugar
White pepper
Pimenton
Olive oil
Fingerling potatoes
Rock salt
Crème fraiche
Chives
½
1½
1½
½
½
side of filet
Tbsp. per lb. of fish
Tbsp. per lb. of fish
tsp. per lb. of fish
tsp. per lb. of fish
Method
1. In a bowl, mix all of the ingredients except the salmon.
2. In a shallow pan, place the salmon skin down, cover the meat with the mixture, and
refrigerate for 2 days, flipping the salmon every 12 hours. Make sure the whole
salmon is covered with the mixture.
3. When the salmon is cured, rinse, pat dry, and drizzle with olive oil.
4. Preheat an oven to 450˚F. Find a deep container and fill the bottom of it with rock
salt. Place the potatoes on top of the salt and cover them completely with more salt.
Place in the oven and cook for about 30 minutes.
5. Thinly chop the chives and set aside
6. To serve, cut a slice of potato about 2 inches thick, sprinkle with salt, and drizzle
with extra virgin olive oil. Place a thin slice of about 4 ounces of the salmon on top,
pour a dollop of the crème fraîche on the salmon, and sprinkle with the chives. Insert
a toothpick through it and eat.
454
SALT COD BRANDADE
BRANDADA DE BACALLA
Yield: 6 portions
Ingredients
Amounts
Salted cod
Russet potatoes, peeled
Garlic, chopped
Parsley, chopped
Cream
Walnut oil
8 oz.
8 oz.
3 Tbsp.
½-1 cup
2 Tbsp., + extra to sprinkle
½ cup
Method
1. Cook the potatoes by boiling them in salted water. Purée; set aside.
2. Boil water, reduce to a simmer, and cook the cod for 10 minutes. Remove from
water and set aside.
3. Pour the olive oil in a large pan and heat. When hot, add the chopped garlic. Cook
until brown, being careful not to burn it. Add the potatoes and stir well.
4. Add the cod and mix everything well with a fork or wooden spoon. Add the cream
and parsley and cook until it mixes well, about 3 to 4 minutes.
5. To serve, warm the oven to 450˚F. Fill a baking dish almost to the rim and place it in
the oven until the top gets toasted. Drizzle with walnut oil, sprinkle with parsley,
and serve with toasted bread points.
455
VALLEY FIG GROWERS:
SONDRA BERNSTEIN
456
BRAISED SHORT RIBS WITH BLACK MISSION FIGS
Yield: 6 portions
Ingredients
Amounts
Marinade
Garlic, minced
Salt
Pepper
Parsley, chopped
Thyme, chopped
Red wine
Sherry vinegar
3
1
1
1
1
½
½
1
Short ribs
6
Canola oil
2
Celery stalk, medium dice
3
Onions, medium, medium dice
2
Carrot, peeled, medium dice
1
Roma tomatoes, roughly chopped
3
Veal stock, may substitute veal demi
10
Blue Ribbon Orchard Choice or
1
Sun-Maid Dried California Mission Figs
Bouquet garni
1
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
cup + 1 cup
cup
Tbsp.
ea.
Tbsp.
ea.
ea.
ea.
ea.
cups
cup
ea.
Method
1. Mix together the garlic, salt, pepper, herbs, ½ cup red wine, ½ cup olive oil, and
sherry vinegar. Pour over the ribs and marinate at least 12 hours. Preheat grill or
barbecue. Scrape the excess marinade off of the ribs and season with salt and pepper.
Sear the ribs on each side. Set the ribs aside.
2. Heat 2 tablespoons of oil in a large roasting pan. Add the celery, onion, carrot, and
cook over medium heat until the vegetables are carmelized. Add the tomatoes and
cook for 5 minutes. Deglaze with the red wine. Add the veal stock, figs, bouquet
garni, and ribs. Bring to a simmer. Cover and place pan in oven and roast for 4
hours. Every ½ hour turn the ribs and remove excess fat. Remove the ribs, smother
with sauce, and serve.
Recipe developed for Valley Fig Growers by Sondra Bernstein, as presented at the 2005 Worlds of Flavor
457
WARM FIG AND THYME CRISP WITH FIG SYRUP
Yield: One 9-by 12-inch crisp
Ingredients
Amounts
Pastry
Walnut halves
Granulated sugar
Light brown sugar, packed
Salt
Baking powder
Flour
Butter, unsalted, thinly sliced
Vanilla extract
Egg yolks
Jam
Blue Ribbon Orchard Choice or
Sun-Maid Dried California
Calimyrna or Mission Figs
Granulated sugar
Zest of lemons, grated
Thyme, tied with twine
Lemon juice
Fig syrup
Blue Ribbon Orchard Choice
Dried California Mission Figs,
stemmed and sliced
Ruby port
Cinnamon stick
Clove
Granulated sugar
2
6
¾
1½
1½
4½
¾
3
3
cups
Tbsp., + ¾ cup
cup
tsp.
tsp.
cups
lb.
tsp.
ea.
2½ lb.
¾
3
1
3
cup
ea.
bu.
Tbsp.
5 ea.
4
1
1
½
cups
ea.
ea.
cup
Method
1. For the fig syrup: Heat the figs, port, cinnamon stick, and clove in a saucepan over
medium heat and reduce to ½ cup. Strain the sauce, pressing on the figs to get as
much juice as possible. Whisk in sugar and cool.
2. To prepare crisp: Preheat oven to 350ºF.
3. In a food processor, grind the walnuts until medium-fine with the 6 tablespoons
granulated sugar and set aside. In an electric mixer, mix the ¾ cup granulated sugar,
the brown sugar, salt, baking powder, and flour until well combine. Add the butter
and mix until the mixture clumps, about 1½ to 2 minutes. Add the vanilla and egg
yolks to the mixture and mix for 40 seconds. Pack two-thirds of the dough into the
bottom of a 9- by 12-inch ungreased pan and bake until the dough is light brown, 25
to 30 minutes.
458
4. To make the jam: In a heavy-bottom pot, combine the figs, sugar, lemon zest, thyme,
and lemon juice and pour in enough water to cover. Bring to a boil and boil for 10
minutes. Reduce the heat and simmer until the figs are tender, about 30 minutes.
Remove the thyme. Purée the mixture in a food processor until smooth.
5. To assemble the crisp: Spread the jam evenly over the baked dough. In a bowl, crumble
together the remaining third of the dough and the walnut and sugar mixture.
Sprinkle the mixture over the fig jam and bake for 50 minutes. Drizzle with fig
syrup.
Recipe developed for Valley Fig Growers by Sondra Bernstein, as presented at the 2005 Worlds of Flavor
459
WINE-SOAKED FIG BREAD PUDDING
HONGOS
Ingredients
Amounts
Rustic Italian bread, cut in ¾” cubes
½
Milk
2½
Figs, stemmed, diced (use Blue
1
Ribbon Orchard Choice, or Sun-Maid
California Calimyrna or Mission figs)
Pinot Grigio (Gabbiano) or Chianti
1/3
Eggs
2
Sugar
½
Butter, softened
2
Cream, whipped, lightly sweetened
as
Cinnamon
as
lb.
cups
cup
cup
ea.
cup
Tbsp.
needed
needed
Method
1. Preheat oven to 350ºF. Place bread cubes and milk in medium bowl; let stand 15
minutes, stirring once or twice. Bring wine to a boil in small saucepan. Add figs and
simmer 2 minutes or until wine has been absorbed; set aside. Beat eggs with sugar
and stir in bread cubes and soaked figs.
2. Spread butter onto bottom and sides of a 2-quart casserole dish. Spoon bread
mixture into dish and bake 45 to 50 minutes, or until knife inserted into center
comes out clean. Let cool to warm, and serve with sweetened whipped cream. Top
with a sprinkle of cinnamon
Note: You may substitute orange juice for wine.
460
FRESH FIG AND CORN MUFFINS
Yield: 12 muffins
Ingredients
Amounts
Cornmeal
Sugar
All-purpose flour
Baking powder
Baking soda
Salt
1
½
1
2
1
½
cup
cup
cup
tsp.
tsp.
tsp.
Vanilla
Buttermilk
Eggs, lightly beaten
Olive oil
Butter, melted
1
1
2
2
2
tsp.
cup
ea.
Tbsp.
Tbsp.
Fresh figs, diced
¾ cup
Method
1. Combine the cornmeal and sugar. Sift the flour, baking soda and powder, and salt
over the cornmeal. Stir to combine.
2. Combine the vanilla, buttermilk, eggs, olive oil, and melted butter. Beat gently.
3. Fold the dry ingredients into the wet ingredients 75 percent of the way. Add the
diced fresh figs and fold gently until the ingredients are just combined.
4. Scoop into lined muffin tins.
5. Bake in preheated convection oven at 325˚F.
461
VANNS SPICES:
MICHAEL MIR, ABHIJIT SAHA
462
CARDAMOM HIBISCUS LEMON SORBET
Yield: 100 small portions
Ingredients
Amounts
Dried hibiscus flowers, imported
(approximately 4 oz.)
Water
Granulated sugar
Lemons
Cardamom, finely ground, sifted
1 pkg.
4
4
3
2½
qt.
cups
ea.
Tbsp.
Method
1. Bring the water to boil in large stockpot. Quickly rinse the dried hibiscus flowers in a
colander under cold water to wash out any possible dust.
2. Pour the hibiscus into the boiling water. Remove the pot from heat. Wrap the lid
with a clean towel and place lid on top of pot. Allow tea to steep for 30 minutes.
Open lid and allow to cool to warm.
3. Zest lemons into a fine julienne; peels must be thin. Cut into fingernail size. Blanch
in a saucepan with 1 cup of water for about 4 minutes, twice (possibly 3 times if too
bitter). Add 1/3 cup sugar to the last cycle and reduce to half to allow sugar to soak
into skin. Set aside and cool to room temperature.
4. Pour hibiscus tea through a fine mesh colander into another large container. Discard
flowers. Add 2½ tablespoons of cardamom powder.
5. Pour equal amounts of hibiscus liquid into 4 stainless steel containers.
6. Pour an equal amount of candied lemon into each.
7. An ice cream maker can be used to freeze the liquid, or place containers in freezer.
For the latter, remove every 6 hours and mix with fork or whisk. Freeze overnight.
The next day, individual containers may be whipped in a food processor, then frozen
for another 6 hours. Final sorbet should be smooth and able to be served with a
simple ice cream spoon.
Note: In order to achieve the highest aroma from the cardamom, put whole pods into
mill (a coffee grinder will do). Add 1 tablespoon of sugar and grind to a find powder.
Sift powder through a fine sieve and discard the impurities.
Recipe developed for Vanns Spices by Michasel Mir, as presented at the 2005 Worlds of Flavor International
463
SPICY CRAB AND MOONG LENTIL SOUP
Yield: 4 portions
Ingredients
Amounts
Split moong lentils (yellow)
Crabs, large, cleaned and cut into
8 pieces
Coriander stems
Green chiles, slit
Turmeric powder
Lemon juice
Salt
Seafood stock
Water
100 g
2 ea.
16
2
½
2
to
500
1
ea.
ea.
tsp.
Tbsp.
taste
ml
l
For tempering
Ghee
Garlic, minced
Cumin seeds
Asafetida
2
2
½
1
a
Tbsp.
Tbsp.
Tbsp.
tsp.
pinch
Garnish
Coriander leaves
a few
Method
1. In a large saucepan, place the moong lentils with coriander stems, slit green chiles,
turmeric, salt, and 1 liter of water. Bring it to boil, reduce heat to simmer, and cook
for 30 minutes or until the moong cooks to a near mash.
2. Strain liquid to collect the lentil stock.
3. Return the lentil stock to heat with the crab pieces and seafood stock and simmer for
10 minutes or until the crab is cooked.
4. In a separate saucepan, heat ghee and stir-fry the ingredients for tempering for 30
seconds without burning. Pour in the soup and brig it to boil. Adjust seasoning and
finish with lemon juice. Serve garnished with coriander leaves.
Recipe developed for Vanns Spices by Abhijit Saha, as presented at the 2005 Worlds of Flavor International
464
VENTURA FOODS
465
ACHIOTE SHRIMP WITH
CRÈME FRAICHE & OSETRA CAVIAR
Yield: 25 portions
Ingredients
Amounts
Shrimp, peeled, deveined 21-25 ct.
Achiote paste
Olive oil, extra virgin
Salt, kosher
Assembly
French baguette, sliced ¼” thick,
toasted
Grilled achiote shrimp
Crème fraiche
Mascarpone
Osetra caviar
Micro greens
1
¼
½
to
lb.
cup
cup
taste
25 slices
25
1
½
1
6
ea.
cup
cup
oz.
cups
Method
1. Preheat grill to 375-400˚F.
2. Combine achiote paste, olive oil, and salt. Marinade shrimp for at least 3 to 4 hours.
3. Grill shrimp 3 to 4 minutes per side. Keep warm and set aside until ready for use.
4. Place crème fraiche and mascarpone in mixing bowl. Whip to soft peaks.
5. Place micro greens on center of square appetizer plate.
6. Place 1 shrimp on toast point, top with crème fraiche mixture. and dot with caviar.
7. Set on top of greens. Serve immediately.
Recipe credit: Ventura Foods, as presented at the 2005 Worlds of Flavor International Conference and
466
ANGUS BEEF & SONOMA FOIE GRAS SLIDERS
Yield: 120 pieces
Ingredients
Amounts
Angus patties
Angus beef sirloin, ground
Colman’s Mustard, powdered
Sea salt
Foie gras, grade B, finely diced
Micro greens
12
¼
¾
6
5
4
lb.
cup
cup
Tbsp.
lb., 4 oz.
lb.
Citrus pomegranate catsup
Pomegranate concentrate
Roma tomatoes, concasse
Kosher salt
Cayenne, ground
Ginger, fresh, grated
Mustard, ground
Cider vinegar
Celery seed
Cloves, ground
Dark brown sugar
Ventura Foods Beef Base
Lemon juice, fresh
Lime juice, fresh
Orange juice, fresh
Zest of lemon
Zest of lime
Zest of orange
4
3
6
2
¼
½
¼
2
¼
¼
¼
2½
2
1
1
1
1
2
cups
lb.
ea.
tsp.
tsp.
tsp.
tsp.
Tbsp.
tsp.
tsp.
cup
tsp.
ea.
ea.
ea.
ea.
ea.
ea.
Assembly
Mini ciabatta, sliced, toasted
Citrus pomegranate catsup
Micro greens
Grilled Angus/foie gras patties
120
½
½
120
ea.
oz.
oz.
ea.
Method
1. For beef: Preheat grill to 425˚F. Set aside micro greens in cooler for final assembly.
Fold all ingredients together uniformly. Using scooper #60, approximately 2
ounces, press into 1-inch thick patties Grill to medium-rare. Set aside and keep
warm until ready for use.
467
2. For catsup: Combine all ingredients except lemon, lime, and orange in a non-reactive
pot. Heat to a boil, then lower heat to simmer until a thick consistency is reached
(about 4 cups). Cool and then add lemon, lime, and orange juices and zest. Mix well
and set aside in cooler until ready to use.
3. For assembly: Spread catsup on each side of toasted ciabatta. Place grilled patty on
bun, then top with micro greens and top bun. Keep sandwich together with wooden
skewers. Serve immediately.
468
ETHIOPIAN BERBERE SAUCE
Yield: 3½ cups or 27 ounces
Ingredients
Amounts
Apple cider vinegar
Red wine vinegar
Berbere spice blend
Dark brown sugar
Kosher salt
¼
¼
¼
½
1
1
Berbere spice blend
Cumin, whole
Coriander, whole
Ginger, ground
Cardamom, whole
Fenugreek, whole
Nutmeg, freshly ground
Cinnamon, whole
Cloves, whole
Onion powder
Allspice, whole
Cayenne pepper
Sweet paprika
Kosher salt
Black pepper, whole
1
1
1
1
1
1
1
1
1
¼
1¼
½
¼
2
3
cup
cup
cup
cup
Tbsp.
teaspoon
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
cups
cup
cup
Tbsp.
cups
Method
1. For spice blend: Toast the first 9 ingredients of the spice blend (through the onion
powder) in a heavy pan on low heat for 3 to 4 minutes. Stirring constantly. Add
remaining ingredients. Continue toasting for additional 10 minutes. Remove from
heat and cool. Place spice into blender, add olive oil slowly, and purée into a
smooth paste.
2. For sauce: Combine all ingredients together. Mix well.
469
MOROCCAN CHERMOULA WITH HARISSA
Yield: 3 cups
Ingredients
Amounts
Green onions, grated, white only
Lemon zest, grated
Cumin, freshly ground
Harissa
Saffron powder
Kosher salt
Lemon juice, fresh
Harissa
Red chiles, dried
Garlic cloves
Coriander, freshly ground
Cumin, freshly ground
Kosher salt
1
3
4
1
2
2
½
½
½
1
ea.
ea.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
tsp.
cup
Tbsp.
6
6
½
1/3
1/3
2/3
Tbsp.
ea.
cup
cup
cup
cup
Method
1. For harissa: Deseed and soak chiles. Purée with remaining ingredients, then slowly
add olive oil until smooth
2. For chermoula: Combine all ingredients together in mixing bowl. Add more olive oil
for desired consistency.
470
FRIJOLES NEGROS FRITO
Yield: 6 portions
Ingredients
Amounts
Black beans, rinsed
Epazote
Garlic, unpeeled
White onion, medium
Kosher salt
Arbol chile, tops cut
Lard, brown
2½
3
1
4
to
3
½
cups
ea.
ea.
ea., divided
taste
ea.
cup
Method
1. Add beans, epazote, garlic, onions, and salt into pot. Cook until beans are tender.
2. Remove garlic, onions and epazote. Let cool.
3. Add chile de arbol. Let soak until tender. Purée to desired consistency.
4. Cut remaining onions into thin slices. In large pot heat lard and cook onions until
well browned and remove from fat.
5. Add black bean purée and cook for 30 minutes. Adjust salt to taste. Set aside and
keep warm until ready for use.
471
GRILLED KOBE BEEF SALAD
Yield: 64 portions
Ingredients
Amounts
Kobe beef sirloin
Kosher salt
Soba noodles, cooked, cooled, drained
Blood orange vinaigrette
Blood orange juice
Sherry vinegar
Cane sugar, granulated
Grapeseed oil
Foie gras, melted
Shallots, finely chopped
Chives, finely chopped
Orange zest
Kosher salt
Assembly
Kobe beef, thinly sliced
Soba noodles
Micro greens, rinsed, spun-dry
Baby lettuce, separated, trimmed
Cilantro, separated, fried, drained
Blood orange vinaigrette
Spiced salt
Kosher salt
Cardamom, whole
Mixed peppercorns
Fennel seed
2 lb.
to taste
to taste
5
2½
2½
1
5
2½
4
2½
3
to
to
Tbsp.
Tbsp.
Tbsp.
cup
Tbsp.
Tbsp.
ea.
Tbsp.
ea.
taste
taste
½
¼
1/8
12
3
1
oz.
oz.
oz.
heads
bu.
tsp.
1
2
2
1
Tbsp.
tsp.
tsp.
tsp.
Method
1. Preheat grill to 400˚F. Season beef well with salt and pepper. Grill beef to mediumrare. Cool and place in freezer to harden slightly, about 2 hours. Slice thinly with a
deli slicer. Keep cool and set aside until ready for use.
2. Cook soba noodles according to instructions. Set aside until ready for use.
3. For sauce: Combine all ingredients together and mix well. Set aside until ready for
use.
472
4. For assembly: Lay a single lettuce cup on a flat surface, top with soba noodles, micro
greens, and Kobe beef.
5. Drizzle with blood orange vinaigrette and garnish with fried cilantro.
6. For spiced salt: Combine and toast lightly on low heat. Use as garnish.
473
MANGO CILANTRO PISTACHIO CHUTNEY
Yield: 12 cups or 175 1-ounce portions
Ingredients
Amounts
Mangoes, medium, firm, ripe,
medium dice
Cloves, whole, toasted, ground
Chile flakes, toasted, ground
Coriander, whole, toasted
Ginger, freshly grated
Cranberries, dried, finely diced
Kosher salt
Apple cider vinegar
Pistachios, unsalted, shelled,
toasted, chopped
Cilantro, chopped
16
16
4
4
4
4
4
3
2
1
cups, packed
ea.
tsp.
tsp.
Tbsp.
Tbsp.
Tbsp.
cups
cups
cup
1 cup
Method
1. Combine all ingredients except pistachios and cilantro in heavy non-reactive pot.
Bring to a boil; reduce heat to simmer until thick and glossy, about 15 minutes.
2. Remove from heat and add pistachio and cilantro. Mix well.
3. Cool and set aside until ready for use.
474
FRIED SHALLOT NUOC CHAM SAUCE
Yield: 2 cups
Ingredients
Amounts
Garlic, finely diced
Thai bird chiles, finely diced
Rice vinegar
Fish sauce
Water
Shallots, fried confit-style
Reserve oil from fried shallots
1
4
¾
½
1
1
2
¼
Tbsp.
tsp.
cup
cup
cup
cup
ea.
cup
Method
1. Combine all ingredients and let sit 3 hours or overnight. Set aside until ready to use.
475
OAXACAN MOLE ROJO
Yield: 150 1-ounce portions
Ingredients
Amounts
Mole paste
Ancho chile, seeded, toasted
Guajillo chile, seeded, toasted
Garlic cloves, unpeeled, pan-toasted
White onions
Sesame seeds, white, toasted
Black peppercorn, whole
Cinnamon stick, canela, toasted
Cloves, whole, toasted
Oregano, Mexican, dried, toasted
Thyme, dried, toasted
Almonds, shelled, skinned, toasted
Peanuts, shelled, skinned, toasted
Raisins, toasted
Tomatoes, roma, roasted
Chicken broth
Vegetable oil or lard
Mexican chocolate
Kosher salt
Piloncillo
15
8
15
2
1/3
2
2
6
2
2
1/3
1/3
1/3
6
6
½
5
to
to
Mole sauce
Tomatoes, concasse
Mole paste
Chicken broth
Sesame seed, toasted
6
8
8
¾
ea.
ea.
ea.
ea.
cup
Tbsp.
ea.
ea.
Tbsp.
Tbsp.
cup
cup
cup
ea.
cups
cup
oz.
taste
taste
ea.
cups
qt.
cup
Method
1. For mole paste: Place chiles in hot water to hydrate, about 30 minutes. Drain and
reserve liquid.
2. Place reserve chiles, garlic, onions, sesame seeds, black peppercorn, cinnamon,
cloves, oregano, thyme, almond, peanuts, raisins, and tomatoes in blender and
purée until smooth.
3. Add some reserved chile liquid or chicken broth to help purée mixture.
4. Heat oil in a heavy pan and add chile mixture. Simmer. Add Mexican chocolate and
cook for 1 hour.
5. Cool and set aside in refrigerator until ready for use.
6. For mole sauce: Blanch and skin tomatoes, then purée.
7. Combine mole paste and tomato purée a saucepan.
476
8. Add chicken broth to thin paste until it’s the consistency of heavy cream. Simmer
for 30 minutes.
477
TOASTED PUMPKIN SEED SAUCE
Yield: 6 cups
Ingredients
Amounts
Guajillo chile, dried, stemmed,
seeded
Vegetable oil or lard
White onion, sliced
Roma tomatoes, roasted
Pumpkin seeds, unsalted, toasted
White bread, toasted and torn
Chipotle chile in adobo sauce,
canned, seeded
Allspice, freshly ground
Cinnamon, Mexican
Chicken broth
Merlot wine
Cider vinegar
Bay leaves
Kosher salt
Piloncillo
2 ea.
¼
½
3
4
1½
½
2
cup
ea.
ea.
ea.
cups
cup
ea.
½
½
4
½
1
2
to
1
tsp.
tsp.
cups
cup
Tbsp.
ea.
taste
Tbsp.
Method
1. Toast guajillo chile until fragrant and place in hot water to hydrate for 30 minutes.
Drain and discard water.
2. Heat oil in heavy sauté pan. Add onions and garlic. Cook until slightly browned.
Drain and add into blender. Reserve oil.
3. Add the tomatoes and their juices in to the blender along with pumpkin seed,
bread, chipotle, guajillo, allspice, and 2 cups of chicken broth. Blend until smooth
and strain through medium mesh strainer into non-reactive bowl.
4. Heat reserved oil and add strained purée. Cook until it thickens, about 5 minutes.
5. Then add remaining chicken broth, wine, cider vinegar, and bay leaves, and simmer
for 45 minutes.
6. Adjust seasoning with salt and piloncillo.
7. Set aside and keep warm until ready for service.
478
PIQUILLO PEPPERS STUFFED
WITH GOAT CHEESE AND CRAB
Ingredients
Amounts
Filling
Goat cheese
Mascarpone
Crab meat, lump
Phillips Spanish Sweet Paprika, IGO
White pepper, fresh
Kosher Salt
18
17½
16
to
to
oz.
oz.
oz.
taste
taste
½
1½
2
½
1
to
to
cup
cups
tsp.
cup
Tbsp.
taste
taste
Pan fried garlic vinaigrette
Garlic, thinly sliced
Whole grain Dijon mustard
Red wine vinegar
Spanish sweet paprika, IGO
Kosher salt
Black pepper, fresh
Assembly
Spanish piquillo pepper, whole,
roasted, peeled, and seeded
Goat cheese and crab filling
Chives, finely diced
45 ea.
1-1¼ oz.
½ cup
Method
1. For filling: Combine the goat cheese and mascarpone in a mixing bowl. Mix with
paddle until light and fluffy. Fold in crabmeat and seasoning. Set aside and keep
cool until ready to use.
2. For vinaigrette: Heat olive oil to 325˚F, add sliced garlic, and fry until golden brown.
Remove and drain garlic. Set oil aside to cool and reserve. In a bowl combine Dijon
mustard, red wine vinegar, and paprika and slowly whisk in reserved fried garlic
oil. Season with salt and pepper to taste. Set aside until ready for use.
3. For assembly: Preheat salamander/broiler. Place filling in piping bag and pipe filling
into peppers. Place peppers (3 per 5-inch cazuela) with tips pointing toward inside.
Place in salamander for 2 to 3 minutes, or until cheese starts to melt slightly. Drizzle
with pan-fried vinaigrette and garnish with fried sliced garlic and chives in the
center. Serve immediately.
479
VIKING RANGE CORPORATION:
JOHN CURRENCE, MARTHA FOOSE
480
SMOKED CATFISH AND FIELD PEA CAVIAR
Ingredients
Amounts
Fresh field peas
2
Bacon, uncooked, diced small
¾
Garlic purée
2
Red pepper flakes
1
Chicken stock, to barely cover
Red onion, medium, diced small
1
Green bell pepper, diced small
1
Red bell pepper, roasted, diced small
1
Cilantro, chopped
½
6
Garlic purée
2
Lime juice and zest
1
Ground cumin
1
Sherry vinegar
1
Creole mustard
2
Salt and pepper
to
Catfish fillets, brined, smoked, and flaked 1
lb.
cup
tsp.
tsp.
ea.
ea.
ea.
cup
Tbsp.
tsp.
ea.
Tbsp.
Tbsp.
Tbsp.
taste
lb.
Method
1. Cook off bacon in a saucepan until fat is fully rendered.
2. Add garlic and half the red onion, and cook until transparent.
3. Add peas and red pepper flakes and cover, barely, with stock.
4. Bring to a boil and allow to simmer until peas are tender (add more stock if
necessary).
5. Remove from heat, drain, and allow to cool.
6. Stir together with rest of the ingredients in a stainless bowl and combine well.
7. Season with salt and black pepper to taste.
481
BASIC TAMALE DOUGH
Yield: 30 portions
Ingredients
Amounts
Lard
Butter
Baking powder
Masa harina
Corn kernels, roasted
Red onion, small, small dice
Garlic purée
Cumin seeds, toasted and crushed
Chicken stock, hot
Salt and pepper
½
½
2
4
6
1
½
1½
1½
to
cup
cup
tsp.
cups
cups
ea.
Tbsp.
Tbsp.
cups
taste
Method
1. In mixer, beat lard and butter with baking powder until light in texture.
2. Slowly add masa until fully incorporated.
3. Beat in hot stock (dough should reach the consistency of thick cake batter).
4. Stir in onion, garlic, corn, and cumin, and season to taste with salt and black pepper.
482
CATFISH COURTBOULLION
Yield: 2 gallons
Ingredients
Amounts
Catfish fillets, marinated in buttermilk
and black pepper
Creole Seasoning (recipe follows)
Butter
Flour
Celery, minced
Yellow onion, minced
Green bell pepper, minced
Mild green chiles, minced
Garlic purée
Bay leaves
Crushed tomatoes, canned
Shrimp stock
Cayenne pepper
10 lb.
10
2
2
6
3
3
1
6
8
10
12
1
Tbsp.
cups
cups
cups
cups
cups
can
Tbsp.
ea.
lb.
cups
Tbsp.
Method
1. Cut the fish into strips and season with salt and Creole seasoning. Set in cooler.
2. Make a roux with the flour and butter. Stir with whisk until deep caramel colored.
3. Stir in celery, onion, bell peppers, and chiles, stirring until tender.
4. Add bay leaves and garlic and sauté again briefly.
5. Stir in tomatoes, 6 tablespoons Creole seasoning, and half of the stock, bring to a
simmer, and cook uncovered for 45 minutes, stirring constantly.
6. Season lightly with salt and cayenne.
7. At time of service, sauté fish briefly until lightly browned.
8. Add a ladle of the courtbouillion mixture and a ladle of the remaining stock.
9. Stir in a bit of cold butter and garnish with scallions and parsley.
483
CREOLE SEASONING
Yield: 2½ cups
Ingredients
Amounts
Paprika
Salt
Garlic powder
Black pepper
Onion powder
Cayenne pepper
Oregano
Thyme
Fennel seeds, crushed roughly
Red pepper flakes
½
6
6
3
3
3
3
3
3
2
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Method
1. Combine above ingredients and store in air-tight plastic container.
484
ROAST CATFISH AND TASSO SAVORY CHEESECAKE
Yield: 2 cakes
Ingredients
Amounts
Crust
Breadcrumbs
Butter, melted
Creole seasoning
Filling
Garlic olive oil
Red bell pepper, diced small
Salt
Cracked black pepper
Tasso (recipe follows), chopped
Roasted catfish, chopped
Cream cheese, room temperature
Whole eggs, beaten lightly
Heavy cream
Sour cream
Smoked mozzarella, grated
2
2
1
1
cups
cups
cup
Tbsp.
2
1½
1
2
2
1
1
1½
3
8
1
½
1½
Tbsp.
cups
ea.
tsp.
tsp.
tsp.
cup
cups
lbs.
ea.
cup
cup
cups
Method
1. For crust: Combine the above ingredients in a stainless bowl until well blended. Press
into a springform pan.
2. For filling: Heat oil in pan and sauté onion and red bell pepper until soft.
3. Add tasso and catfish and season with salt, pepper, and creole seasoning.
4. In the mixer, beat the cream cheese, sour cream, and eggs until frothy.
5. Add cream, mozzarella, and vegetable mix, and combine well.
6. Pour over crust and bake at 350ºF for 1½ hours or until set.
485
TASSO
Yield: 8 to 10 pounds
Ingredients
Amounts
Pork butt, boneless
Salt
Cayenne pepper
White pepper
Paprika
Cinnamon
Garlic powder
8-10
5
5
3
3
2
2
2
lb.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Method
1. Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4
inches long. Mix together the seasonings and place in a shallow pan. Roll each strip
of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and
refrigerate at least overnight (preferable a couple of days).
2. Prepare a smoker. Place the pork strips on the grill or rod and smoke until done, 5 to
7 hours. Don’t let the smoker get too hot. Remove the meat and let it cool completely,
then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up
to 10 days, and it also freezes very well.
486
CREOLE TARTAR SAUCE
Yield: 6 cups
Ingredients
Amounts
Mayonnaise
Creole mustard
Capers, chopped
Lemon juice and zest
Jalapeño pepper, minced
Tabasco Sauce
Champagne vinegar, mixed
fresh herbs (reduced to 2 Tbsp.)
4
6
6
2
1½
3
1
2
1½
cups
Tbsp.
Tbsp.
ea.
Tbsp.
ea.
ea.
tsp.
cups
Method
1. Whisk together above ingredients in a stainless steel bowl and allow to stand at
room temperature for 30 minutes.
2. Season to taste with salt and fresh cracked pepper.
487
JOHNNY CAKE (HOE CAKE) BATTER
Yield: 8 cups
Ingredients
Amounts
Yellow cornmeal
All-purpose flour
Sugar
Salt
Black pepper
Baking powder
Baking soda
Egg
Shallots, medium, minced
Garlic purée
Cayenne pepper
Buttermilk
Lard
Butter
2
2
½
1
2
2
1
2
2
1
1
2
¼
¼
cups
cups
cup
tsp.
tsp.
tsp.
tsp.
ea.
ea.
tsp.
tsp.
cups
cup
cup
Method
1. Stir baking soda into buttermilk and set aside.
2. Sift dry ingredients together.
3. Add the egg buttermilk, shallot, garlic, cayenne, lard, and butter to dry ingredients
and beat for 1 minute.
4. Season to taste with salt and black pepper.
488
BLACKBERRY COBBLER BASKETS
Ingredients
Amounts
Pastry baskets
Salt
Vegetable shortening, solid, chilled
Butter, unsalted, chilled and
cut into small pieces
Almond extract
Water, very cold
Filling
Blackberries, fresh or frozen
Lemon, zest of
Fresh nutmeg, grated
Cornstarch
Egg white, plus 1 tsp. water, lightly
beaten
Turbinado sugar or granulated sugar
2½
½
6
6
cups
tsp.
Tbsp.
Tbsp.
¼ tsp.
1 Tbsp.
4
1
to
1
1
cups
ea.
taste
Tbsp + 1 tsp.
ea.
1 tsp.
Method
1. In a large bowl, combine flour and salt. Whisk briefly to aerate flour and break up
any lumps. Add shortening and butter, tossing with flour mixture to coat. Using
fingertips, work shortening and butter into flour until it resembles oatmeal. Add
water and almond extract; mix with a fork to combine. Knead dough two or three
times; wrap dough and allow it to rest in refrigerator 30 minutes.
2. Heat oven to 400ºF. In a large bowl, combine lemon zest, nutmeg, ¼ cup sugar, and
cornstarch. Add fruit and toss to coat.
3. Roll dough into one 10 x 20-inch rectangle. Cut dough into eight 5-inch squares.
Brush edges of each square with egg white wash. Place 3 or 4 tablespoons of fruit
mixture in center of each square. Fold edge of each square of dough up around fruit
mixture to form a basket. Place fruit baskets snugly into a 9-inch square non-stick
baking pan. Fold tops of baskets over fruit filling. Brush exposed pastry with
remaining egg wash and sprinkle with remaining teaspoon of sugar.
4. Bake at 400ºF for 50 minutes or until crust is golden and filling is bubbly.
489
HONEY BOURBON PECAN TART
Ingredients
Amounts
Crust
All-purpose flour
Confectioner’s sugar
Salt
Butter, unsalted
Shortening
Pecans, finely chopped
Ice water
1½
2
½
½
4
½
4
cups
Tbsp.
tsp.
cup
Tbsp.
cup
Tbsp.
Honey bourbon filling
Granulated sugar
Butter, melted and cooled
Eggs, large
Light corn syrup
Honey
Vanilla extract
Bourbon
Pecan pieces
1
¼
4
½
¼
2
1
1¼
cup
cup
ea.
cup
cup
tsp
Tbsp.
cups
Method
1. For crust: In a medium bowl, combine flour, sugar, and salt. Add chilled butter and
shortening.
2. Work butter and shortening into dry ingredients until no pieces larger than a blackeyed pea remain. Add pecans.
3. Add water and combine with a fork. Pat moist dough into a disk. Chill 1 hour before
rolling.
4. Line tart pan with dough. Chill 30 minutes before baking.
5. For filling: Heat oven to 400ºF. In a medium bowl, combine butter and sugar. Add
eggs. Whisk to combine. Add vanilla, bourbon, and pecans. Mix thoroughly. Pour
mixture into prepared crust.
6. Bake at 400ºF for 5 minutes. Reduce heat to 325ºF and continue baking until center is
slightly set about 45 minutes. Serve with sweetened cream and honey.
490
SWEET POTATO PIE WITH CANE SYRUP
MARSHMALLOW AND SWEET POTATO CHIPS
Yield: 4 portions
Ingredients
Amounts
Crust
All-purpose flour
1½ cups
Cake flour
½ cup
Salt
1 tsp.
Granulated sugar
1 tsp.
Unsalted butter, chilled, in small pieces 12 Tbsp.
Vegetable shortening, chilled,
¼ cup
in small pieces
Ice water
¼ cup
Filling
Granulated sugar
All-purpose flour
Baking powder
Salt
Ginger, ground
Grated nutmeg, fresh
Allspice
Dark orange sweet potatoes, boiled and
skinned, and mashed
Butter, melted
Dark rum
Lemon juice
Vanilla extract
Egg
Half and half
Cane syrup marshmallow
Granulated sugar
Cane syrup
Water
Salt
Sheet gelatin (or 3 Tbsp. granulated)
Vanilla extract
Egg white, large
Crisps
Sweet potato, large, peeled and
sliced thinly
Peanut oil, for frying
491
¾
1
½
¼
½
½
¼
2
cup
Tbsp.
tsp.
tsp.
tsp.
tsp.
tsp.
cups
¼
1
1
1
1
1
cup
Tbsp.
tsp.
tsp.
ea.
cup
1½
1½
¼
½
15
2
2
cups
cups
cup
tsp.
sheets
Tbsp.
ea.
1 ea.
Sugar
Cinnamon
¼ cup
1 tsp.
Method
1. For crust: In a large bowl, combine flours, salt, and sugar. Add chilled butter and
shortening pieces; toss with flour to coat. Using fingertips, work shortening and
butter into flour until there are no pieces of fat larger then a black-eyed pea. Sprinkle
water over mixture and mix with a fork to combine.
2. Gather dough into a ball. Break off pieces of dough about the size of an egg. Using
the heel of your hand, smear dough with a pushing motion away from you. Repeat
until all dough has been smeared. Gather dough again and pat dough into a ball and
flatten into a disk. Wrap and chill 30 minutes in refrigerator.
3. When ready to use, place disk between two pieces of plastic wrap. Roll dough in one
direction, rotating disk 1/8th of a turn each time to help keep crust circular. Peel and
replace plastic wrap on surface of dough as needed as circle gets larger. Roll dough
into circle 2 inches larger than pie pan. Remove one sheet of plastic and press dough
into pan. Carefully press out any air bubbles. Remove remaining plastic wrap.
Smooth crust and crimp edges with fingers or tines of a fork. Return to refrigerator
to chill 30 minutes before baking.
4. For filling: Heat oven to 425ºF. In a small bowl, combine sugar, flour, baking powder,
salt, and spices. Set aside.
5. In large bowl, combine sweet potatoes and butter. Add spice mixture and combine
well. Add rum, lemon juice, and vanilla extract.
6. In small bowl, whisk egg and half and half. Add to potato mixture.
7. Pour filling into prepared crust. Bake at 425ºF for 10 minutes. Reduce temperature to
375ºF and continue to bake for 40 to 45 minutes, or until pie is slightly raised in
center.
8. For cane syrup marshmallow: In a medium saucepan, combine sugar, cane syrup,
water, and salt. Cook at 240ºF.
9. Meanwhile, soak gelatin in cold water to soften (or sprinkle over water to soften if
using granulated). When gelatin is soft, combine with vanilla extract (heat if
necessary).
10. In large bowl of electric mixer fitted with a whisk attachment, whip egg white until
stiff. Add gelatin vanilla mixture.
11. Pour hot syrup in a thin steady stream into egg whites while whipping at medium
speed. Beat on high speed for 6 to 8 minutes, or until mixture is cool and glossy.
Spoon or pipe onto surface of pie or on parchment paper coated with nonstick
cooking spray. Toast with torch to brown.
12. For crisps: Rinse potato slices in cool water until water runs clear. Dry slices on paper
towel.
13. Fry in small batches. Sprinkle with cinnamon sugar.
492
SWEET TEA PIE WITH CANDIED LEMON AND MINT
Ingredients
Amounts
Crust
Cream cheese
Unsalted butter
Filling
Butter, room temperature
Granulated sugar
Lemon, zest of
Egg yolks
Orange pekoe tea, warm, strong
Vanilla extract
Apple cider vinegar
Lemon juice
Cornmeal
3 oz.
1 stick
1¼ cups
1
2
1
8
¾
1
1
1
2
2
cup
cups
ea.
ea.
cup
Tbsp.
tsp.
Tbsp.
Tbsp.
tsp.
Method
1. In bowl of electric mixer, beat cream cheese and butter until well combined. Add
flour and mix at low speed until dough forms a ball. Pat dough into 9-inch pie pan.
Place pie shell in freezer while preparing filling. Heat oven to 350ºF.
2. In bowl of electric mixer, beat butter until light and fluffy. Gradually add sugar. Add
lemon zest. Add egg yolks a little at a time allowing each addition to incorporate;
scraping bowl often. Slowly add tea, vanilla, vinegar, and lemon juice. Add flour and
cornmeal.
3. Remove crust from freezer and fill. Bake at 350ºF for 50 minutes. Cool on wire rack.
Chill at least 2 hours before serving.
493
WINES FROM RIOJA
494
WINES SERVED AT 2005 WORLDS OF FLAVOR
CONFERENCE & FESTIVAL
Selections of Alta Expression and Vino del Autor Tinto
495
ADDITIONAL RECIPES
496
TURTLES
Yield: 60 portions
Ingredients
Amounts
Pecans, cashews, walnuts, or almonds
Semi-sweet chocolate, melted
1 lb.
8 oz.
Vanilla caramel
Sugar
Corn syrup
Cream, lukewarm
Butter
Vanilla
2
1
2
½
1
cups
cup
cups
cup
tsp.
Method
1. For vanilla caramel: Lightly oil the inside of a 3-quart saucepan. Combine sugar and
corn syrup and cook over low heat, stirring constantly until sugar is completely
dissolved and mixture comes to a boil. Continue cooking until candy thermometer
reaches 250ºF, stirring constantly. Add warmed cream very slowly so mixture never
stops boiling. Cook until temperature returns to 250ºF. Add butter bit by bit,
maintaining the boil. Again return to 250ºF. Remove from heat and add vanilla.
2. Lightly oil sheet pan. Arrange 60 groups of nuts. Allow caramel syrup to cool
slightly in pan, but be sure it is still liquid. Spoon tablespoons of caramel over each
group of nuts. Let cool 10 to 15 minutes. Spoon melted chocolate over top of each
turtle.
Note: If vanilla caramel is to be used alone as caramel candies, pour is a steady stream
into a lightly oiled 9- by 9- by 2-inch pan. Do not scrape pan. Mark into 1-inch squares,
cool completely, and cut on cutting board.
497
CHURROS CON CHOCOLATE
Ingredients
Amounts
Milk
Sugar
Cinnamon stick
Chocolate, finely chopped
Cornstarch
28
2
1
6
1
oz.
oz.
ea.
oz.
Tbsp.
Water
Butter
Salt
Flour
Eggs
1
4
¼
1
3
cups
oz.
tsp.
cup
ea.
Cinnamon sugar
Oil, for frying
Method
1. Melt hot chocolate. Reserve a little of the milk to make a slurry with the cornstarch.
Combine remaining milk with sugar and cinnamon. Bring to a simmer to infuse.
2. Stir in chocolate pieces and melt thoroughly. Stir in cornstarch slurry, then cook over
gentle heat for 5 minutes. Strain out the cinnamon stick, and keep chocolate warm.
3. Heat oil to 360°F.
4. Combine water, butter, and salt. Heat to boiling.
5. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
6. Remove from heat and add eggs all at once.
7. Transfer mixture to a pastry bag fitted with a star tip.
8. Pipe out 4-inch strips of dough directly into the hot oil.
9. Fry until golden brown, turning as needed. Drain thoroughly and roll in cinnamon
sugar.
10. Serve with hot chocolate.
498
ROSEMARY-CURRANT SCONES
Yield: Twenty 4-ounce portions
Ingredients
Amounts
Bread flour
Baking powder
Salt
Sugar
Currants
Balsamic vinegar
Rosemary, finely chopped
Cream
1
1¾
¼
4
12
3
3
2
lb., 14 oz.
oz.
oz.
oz.
oz.
oz.
sprigs
lb.
Method
1. Macerate the currants overnight in balsamic vinegar.
2. Mix the bread flour, baking powder, salt, and sugar together with a paddle in a 20quart bowl.
3. Add drained currants and rosemary.
4. Add cream and mix until just combined.
5. Divide into 2 equal pieces and shape into 10-inch circles.
6. Place in a freezer until firm.
7. Cut each circle into 10 wedges.
8. Bake at 375°F for about 20 minutes.
499
PAN CON LECHE
Ingredients
Amounts
Bread flour
Instant yeast
Whole milk
European-style butter
Eggs
Sugar
Salt
5
1½
40
8
8
12
2
lb.
oz.
foz.
oz.
oz.
oz.
oz.
Method
1. Add the milk, butter, eggs, and sugar to a mixing bowl fitted with a hook
attachment. Combine the yeast with the bread flour and add it to the bowl.
2. Mix for 4 minutes on low speed. Add the salt and continue mixing for 3 minutes on
medium speed.
3. Bulk ferment the dough for about an hour. Gently fold.
4. Cut into 2¼-ounce pieces. Form into rolls, egg wash, and let proof.
5. Gently egg wash the rolls again. Bake at 375˚F in a deck oven until the rolls are
golden brown.
500
PAN CON PASAS
Ingredients
Amounts
Bread flour
Instant yeast
Whole milk
European-style butter
Eggs
Honey
Salt
Currants
Orange zest
Sweet sherry
5
1½
40
8
8
10
2
12
2
4
lb.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
ea.
oz.
Method
1. Soak the currants and the orange zest in the sherry and enough hot water to cover
the fruit. Allow to soak for 30 minutes.
2. Add the milk, butter, eggs, and sugar to a mixing bowl fitted with a hook
attachment. Combine the yeast with the bread flour and add it to the bowl.
3. Mix for 3 minutes on low speed. Add the salt and continue mixing for 3 minutes on
medium speed. Drain the liquid off the currants and orange zest and add to the
dough. Mix on low speed for 1 minute.
4. Bulk ferment the dough for about an hour. Gently fold.
5. Cut into 2¼-ounce pieces. Form into rolls, egg wash, and let proof.
6. Gently egg wash the rolls again. Bake at 375˚F in a deck oven until the rolls are
golden brown.
501
MUDSLIDE COOKIES
Ingredients
Amounts
Chocolate, unsweetened
Chocolate, bittersweet
Butter
Eggs
Sugar
Coffee or mocha extract
Vanilla beans
Cake flour
Baking powder
Salt
Chocolate chips, frozen
1
3
8
16
3
2
2
8
1½
a
3
lb.
lb.
oz.
ea.
lb.
oz.
ea.
oz.
tsp.
pinch
lb., 8 oz.
Method
1. Melt chocolate and butter over double boiler.
2. Whip eggs, sugar, and flavorings until foamed.
3. Fold egg foam into chocolate.
4. Sift dry ingredients together and fold into chocolate.
5. Quickly fold chocolate chips into chocolate.
6. Scoop batter onto sheet pan with parchment using a large ice cream scoop (3 to 4
ounce).
7. Bake at 350˚F for 14 minutes.
8. Be careful not to overbake.
502
RECIPE INDEX
Brothy-Style Corn
A
Esquites..................................................... 155
Achiote Shrimp with Crème Fraiche and
Butter & Chile Poached Dungeness Crab
Osetra Caviar...........................................466
with Yukon Gold Potato, Avocado and
affron Steamed Rice
Cilantro Salad in a Crisp Tart with Lemon
Chelow.......................................................207
Grass Aioli and Smoked Pepper Oil.... 449
Agua de Flor de Jamaica
C
Hibiscus Water ..........................................159
Alaskan Black Cod with Ginger-Lime Sauce
Cardamom Hibiscus Lemon Sorbet ......... 463
...................................................................283
Caspian Olive Tapenade with Pomegranate
Alaskan Black Cod with Lily Buds,
and Angelica
Mushrooms & Cellophane Noodles
Zeytoun Parvardeh.................................... 193
Ca Hap Tuong Bun Tau...............................51
Catalan Fall Cookies
Almond Brittle ...............................................76
Panellets de Chocolate .............................. 340
Amritsari Fried Salmon
Catalan Vinaigrette..................................... 241
Sookhee Masaledaar Machee.......................93
Catfish Courtboullion .............................9, 483
Anchovy-Garlic Vinaigrette .......................248
Catfish in Claypot
Angus Beef & Sonoma Foie Gras Sliders..467
Ca Kho To................................................... 39
Aromatic Chicken Pilaf
Channa Lentil Bitoks
Chicken Yakhni Pulao .................................69
Masala Vada ............................................... 68
Avocado Ajili-Mojili....................................119
Charmoula Vinaigrette................................ 242
Chicken in Coconut Soup
B
Tom Kha Gai .............................................. 99
Banana Blossom Salad with Peanuts ..........42
Chicken Kebab
Bangalore Fish Nuggets................................61
Jujeh Kabab .............................................. 203
Basic Tamale Dough................................8, 482
Chickpea and Chorizo Pasteles with Caldo
Berr-Illy There ......................................344, 441
Santo ........................................................ 120
Blackberry Cobbler Baskets..................16, 489
Chickpea Salad with Grilled Shrimp, Mint,
Bourbon, Belly, and Beans..........................444
Red Onion, Roasted Peppers, and Harissa
Braised Short Ribs with Black Mission Figs
Vinaigrette............................................... 244
...................................................................457
Chile Arbol Salsa
Bread Pudding with Chorizo, Manchego,
Salsa de Chile de Arbol ............................ 141
and Piquillo Peppers ..............................332
503
Ensalada de Calabaza y Pina la la Brasa con
Chile de Arbol Sauce...................................294
Vinaigreta de Melado Aromatico, Pepitas
Chile Morita Salsa
de Calabaza y Cacao ............................ 408
Salsa de Chile Morita.................................142
Cucharamama Slab Bacon or Pork Belly in
Chili-Lime Dipping Sauce
Guava-Bitter Orange Adobo
Nuoc Mam Chanh......................................286
Tocino Entreverado o Barrigada en Adobo de
Chilled Yogurt Soup with Rose Petals and
Guayaba y Naranja Agria..................... 405
Raisins
Abdugh Khiar Ba Tilit ...............................197
D
Chocolate Mousse with Cardamom............71
Date and Raisin Chutney............................. 58
Churan Goli....................................................27
Deluxe Seafood Cocktail
Churros con Chocolate................................498
Coctel........................................................ 111
Citrus Braised Pork Shoulder with
Dog’s Nose Salsa from Yucatán
Ecuadorian Peanut Sauce ......................355
Xnipec....................................................... 131
Cochinita Pibil..............................................127
Donde est Banana ................................380, 442
Coconut Rice ..................................................72
Dry Rubbed Venison Caciotta Cheese
Coconut-Mint Rice.........................................82
Enchilada................................................. 446
Cod, Candied Peppers, Iberian Ham, and
Duck with Orange Sauce ........................... 178
Pine Nut Crunch .....................................325
E
Coffeecake with California Raisins ...........310
Corned Beef Stew ........................................124
Ecuadorian Peanut Sauce .......................... 356
Couscous Salad with Grilled Shrimp, Onion,
Eggplant and Chicken Braise with Unripe
Grapes
Celery, Almonds, and Olives ................240
Khoresh-e Ghureh-o Jujeh-o Bademjan.... 209
Crab Turnovers
Emulsified Bread with Tomato, Olive oil,
Empanadas de Jaiba...................................147
Sherry Vinegar, Shrimp, and Paprika-
Creamy Tomato Gazpacho with Yuca and
Garlic Sauce ............................................ 329
Serrano Picadillo
Ethiopian Berbere Sauce ............................ 469
Salmorejo con Picadillo de jamon Serrano y
Yuca......................................................403
F
Creole Seasoning....................................10, 484
Fillet Kebab from the Tenth-Century Persian
Creole Tartar Sauce ...............................13, 487
Book of Kings
Crispy Okra Salad..........................................92
Kabab-e Shahnameh-ye Ferdowsi ............ 205
Cucharamama Calabaza and Grilled
Fish Couscous Djerbienne ......................... 274
Pineapple Salad aith Brown Loaf Sugar
Floating Lotus Seeds in Coconut
Vinaigrette, Pumpkin Seeds, and Cacao
Khanum Bua Loy...................................... 101
Nibs
504
Melado Aromatico .....................................410
Grilled American Lamb Brochettes Mechoui
Fresh Cheese in Roasted Tomatillo Salsa
.................................................................. 296
Panela en Salsa Verde................................117
Grilled Kobe Beef Marinated in Tamari Soy
Fresh Fig and Corn Muffins .......................461
Sauce with Braised Pumpkin, Radish and
Fried Clams, Liquifed Carrot, and Oil of
Fig............................................................. 350
Roasted Vegetables.................................257
Grilled Kobe Beef Salad ............................. 472
Fried Shallot Nuoc Cham Sauce ................475
Grilled Lobster and Matsutake Skewer with
Fried Squid Filled with Cream of Chickpeas,
Uni Bisque............................................... 348
Winter Truffles, and Egg Yolks.............258
Grilled Pork Ribs in a Chile Habenero Sauce
Frijoles Negros Frito....................................471
Costillas al Carbonen Jugo de Chiltomate 128
Frozen Orange Powder with Wine-Poached
Grilled Scallion with Romesco.................. 213
Pears..........................................................183
Grilled Shrimp Paste on Sugar Cane
Chao Tom ................................................... 48
G
Grilled Shrimp with Raisin Achiote Glaze
Gael’s Tandoori Lamb Chops ......................89
and Hoja Santa, Avocado, and Tomatiloo
Garam Masala ................................................91
Salsa ......................................................... 306
Georgia Muffins...................................312, 365
Grilled Toro with Spicy Miso.................... 346
Ginger-Lime Dipping Sauce
Grouper Pomelo Ceviche........................... 167
Nuoc Mam Gung .......................................284
Guacamole with Crab and Shrimp
Goat Cheese Panna Cotta with Golden-
Guacamole con Mariscos.......................... 161
Tomato and Fennel Broth and Sweet Ripe
Tomato and Basil Broth Topped with
H
Parmesan Frico........................................413
Halibut "En Papillote" with a Mint-Cilantro
Gorditas de Chicharron ..............................134
Chutney ..................................................... 90
Grape Raita.....................................................84
Hanoi Rice Noodles with Grilled Pork
Bun Cha Hanoi ........................................... 45
Grapefruit Liquado .....................................426
Hanoi-Style Alaskan Scallops with Baby Dill
Green Bites
and Rice Noodles ..................................... 40
Doughmaj
Loghmeh-Ye Sabz-E Eshqabad ............194
Harissa Vinaigrette and Mayonnaise....... 243
Green Cardamom Kulfi ................................77
Hazelnut and Raisin Rye Bread .........313, 339
Green Curry Paste .......................................106
Hazelnut Crusted Tempura Prawns with
Green Curry with Chicken .........................105
Fuyu Persimmons, Rocket Arugula, and
Green Mango Salad with Grilled Alaska
Banyuls Vinaigrette ............................... 334
Salmon
Goi Xoai Ca ...............................................285
505
Homemade Curd with Three Cheeses, Fried
Lamb Baked in a Clay Jar .......................... 264
Hazelnuts, Wild Berries, Quince, and
Lamb Barbacoa in Mixiote
Lamb Barbacoa en Mixitoe....................... 157
Sorbet of Quince......................................259
Lamb Chop Pepper Fry
Homemade Salmon Pastrami ....................229
Andhra Pradesh........................................... 57
Honey & Soy Brined Steamship Fresh Ham
Lamb Kebab with Pomegranate and Grape
with Steamed Bun and Vegetable Dim
Syrup Glaze
Sum ...........................................................372
Chenjeh Kabab-e Anar.............................. 201
Honey Bourbon Pecan Tart ..................17, 490
Lebanese Cracked Wheat Salad
Hongos a la Xalapeña..................................173
Tabbouleh ................................................. 254
Hot Chocolate with Crushed Almonds,
Lebanese Meat Pies or Mini Pizzas
Cream of White Chocolate, and Cocoa
Lahm bil Ajeen ......................................... 383
Sorbet........................................................327
Leblabi .......................................................... 263
Hot Italian Sausage with Creamed Orzo and
Lentil Balls
Fennel .......................................................374
Mercimek Kofte........................................ 223
Hot Pepper Vinaigrette...............................250
Lime Seared Scallop Escabeche ................ 423
Hue-Style Peanut Dipping Sauce
Lime Water with Chia
Tuong Goi Cuon ..........................................36
Limon Agua de Chia................................. 150
I
Liquid Yogurt with Cider Vinegar
Sirkeli Ayran............................................. 221
Illy-egal in Dixie...........................................343
Lobster, Mousse of its Coral, and Cold
Iroquois Roasted White Corn Cakes .........445
Chicken Broth with Mayonnaise and
Iskilip-Style Dolma
Paprika .................................................... 328
Iskilip Dolmasi ..........................................220
Israeli Chopped Salad with Avocado .......236
M
Italian Fresca ................................................318
Mackerel Dolma Filled with Fresh Dill,
J
Mint, Allspice, Pine Nuts, and Hazelnut
Johnny Cake (Hoe Cake) Batter...........14, 488
.................................................................. 228
Majoun ..................................................311, 338
K
Manchurian-Style Cauliflower
Kao Soy ...........................................................23
Lahsuni Gobi .............................................. 94
Kobe Beef with Coffee Raisin Salsa, Roasted
Mango Bubble Nestea ................................ 319
Shallot, & Raisins with Crème Fraiche.303
Mango Cilantro Pistachio Chutney .......... 474
L
Mango Lassi................................................. 379
Lamb and Peanut Borek .............................364
Marinated Daikon and Carrots ................... 50
506
Marinated Monkfish Filled with Goat
N
Cheese Curls, Vinaigrette of Nuts, and
Nevzine ........................................................ 187
Quince ......................................................330
O
Masa Snacks Filled with Yellow Beans
Oaxacan Mole Rojo..................................... 476
Tlatloys con Frijoles Amarillo...................156
Octopus, Potatoes Poached with Garlic and
Masala Vada ...................................................59
Parsley, Peppers, Olives, and Scallions331
Mascarpone Ice Cream................................398
Ojja with Smoked Herring or Bottarga .... 265
Mascarpone Ice Cream with Pomegranate
Syrup ........................................................397
ole Negro de Teotitlan del Valle ............... 138
Meatball and Pomegranate Soup ..............385
Onion Chutney.............................................. 63
Meyer Lemon Curd .....................................378
Orange Peppercorns................................... 168
Miang Kum...................................................102
Orange Planter’s Punch ............................. 421
Middle Eastern Hamburger .......................234
Orange Powder ........................................... 184
Mimosa..........................................................179
Orange Reduction....................................... 185
Mint Chutney .................................................62
Orange Shrimp Mojito ............................... 424
Mint Vinaigrette...........................................247
Orange Sole.................................................. 180
Mole Verde ...................................................164
Orange Sorbet with Grilled Foie Gras...... 181
Molotes with Cheese, Chile and Epazote
Orange Spaghetti ........................................ 182
Molotes de Queso con Chile y Epazote
Orange-Pomelo Salsa ................................. 422
Molots de Queso con Chile y Epazote ..135
Oregano Garlic Vinaigrette ....................... 232
Moroccan Charmoula ..................................239
Oroblanco Fingerling Potatoes ................. 425
Moroccan Chermoula with Harissa ..........470
P
Moroccan Lamb Sausage ............................245
Paella Salad.................................................. 251
Moroccan Preserved Meat..........................276
Pan con Leche.............................................. 500
Mozzarella & Romano Stuffed Grape Leaves
Pan con Pasas .............................................. 501
...................................................................267
Peanut Brioche ............................................ 363
Mudslide Cookies........................................502
Peanut Brittle............................................... 367
Mudslide Cookies with Peanuts................366
Peanut Chutney ............................................ 66
Mushroom-Chile Fry.....................................55
Peanut Mud Pie with Peanut Brittle......... 361
My Grand-Uncle’s Khicharee
Peanut Pavé ..........................................342, 368
Mung Daal Kee Khicahree ..........................85
Peanut Raisin Granola................................ 315
My Sister’s Favorite Corn
Peanut Sauce
Makayee Noo Curry ....................................95
Salsa de Cacahuate.................................... 149
Pear Chutney................................................. 87
507
Pear Tarts with Hazelnut and Gorgonzola in
Pork Loin Marinated in Garlic and
Corn Filo...................................................337
Pimenton
Lomo de Cerdo Adobado.......................... 238
Pepper Slaw
Pot Beans
Ensalada de Col y Chiles ...........................171
Perfect Pacific Rim.......................................381
Frijoles de la Olla...................................... 143
Pesto Vinaigrette..........................................246
Pot Licker-Revisted..................................... 448
Pincho Moruno ............................................215
Potato and Chorizo Stew
Patatas a la Riojana ................................... 191
Pineapple Salsa
Prawn Curry with Coconut Milk and
Salsa de Pina..............................................163
Turmeric
Piquillo Peppers Stuffed with Goat Cheese
Chameen Moily........................................... 70
and Crab...................................................479
Prawn Golgappe in Solkadhi ...................... 28
Piquillo Peppers Stuffed with Salt Cod with
Prawn Pepper Masala
Biscayne Sauce
Karnataka.................................................... 56
Pimientos del Piquillo Rellenos de Bacalao
con Sals Vizcaina..................................323
Preserved Lemon and Greens Salad ........ 420
Pistachio Brittle ..............................................79
Preserved Lemons ...................................... 169
Pleasure of POM-Pei ...................................400
Prune and Pomegranate Chutney ............ 392
Poached Quince in Pomegranate Juice with
Puerto Rican Creole Sauce......................... 123
Pulled American Lamb “Birria” Tacos .... 298
Panna Cotta..............................................399
Poc Chuc .......................................................132
R
POM Fizz ......................................................394
Raisin & Flaxseed Multigrain Breakfast Rolls314
POM Iced Tea...............................................395
Raisin Coffee Adobado .............................. 305
POM Marinated Chicken with Belgian
Ravioli with Dry Roasted Hazelnut and
Endive, Pear, and Walnut Salad ...........387
Sage Brown Butter ................................. 336
POM Mimosa ...............................................396
Raw Meat Kibbeh with Arabic Kebab
Pomegranate & Pistachio Meatballs
Arap Kebabi Cig Kofte ............................. 218
Kufteh-Ye Anar-o Pesteh ..........................195
Red Mole Pork Belly Empanadas ............. 370
Pomegranate Marinated Grilled Kebabs ..391
Red Onion Garnish..................................... 129
Pomegranate Molasses (Made from POM
Refried Beans
Concentrate) ............................................389
Frijoles Refritos ........................................ 144
Pomegranate Molasses (Made from POM
Rice Cooler
Juice...........................................................388
Horchata.................................................... 158
Pomegranate Molasses Made from POM
Rice Paper-Wrapped Salad Rolls
Concentrate..............................................389
Goin Cuon................................................... 46
POMtini.........................................................393
Rice Pudding Baked in Oven
508
Firin Sutlac ................................................269
Salt Cod Brandade
Rice Pudding with Apple and Raisin
Brandada de Bacalla ................................. 455
Apple and Raisin Phirni...............................64
Salt Cod, Avocado Ajili Mojili and Chayote
Ripe Plantain & Corned Beef Stew Mini
Salad......................................................... 122
Piononos with Creole Sauce ..................125
Salt Crusted Fingerling Potatoes with
Risotto with Boiled Peanuts, Collards, Okra,
Pimenton Cured Salmon....................... 454
Country Ham, and a Boiled Peanut
Satsuma Seared Tuna ................................. 416
Emulsion ..................................................359
Savory Couscous with Kadid and
Roast Catfish and Tasso Savory Cheesecake
Vegetables
.............................................................11, 485
Mesfouf de Jerba....................................... 272
Roast Chicken
Scallop and Potato Pintxo with Parsley
Poulet Mosli...............................................262
Picada ...................................................... 453
Roast Orange Harissa..................................419
Scallop Ceviche with Orange Ice .............. 177
Roasted Chile Poblano with Tuna Escabeche
Seared Pacific Halibut with Boiled Peanut
Chile Relleno de Escabeche de Atún .........293
Beurre Blanc, Fennel Slaw and Red Mule
Roasted Garlic Tamales with Ricotta and
Grits ......................................................... 357
Swiss Chard
Seared Sea Scallops in an Ajili Mojili Sauce
Tamales de Requeson y Acelgas ...............109
with Mojito Chaser ............................... 412
Roasted Hog with Savory Stuffing............451
Sekerpare ..................................................... 188
Roasted Pear, Red Onion, Goat Cheese, and
Sesame Chutney
Balsamic Vinegar Galette.......................376
Til Chutney ................................................. 67
Roasted Quail with Raisin Pine Nut Jam and
Shahi Tukda................................................... 74
Shaved Fennel Salad with Golden Raisins
Shallot Kebab with Tarragon
& Chanterelles .........................................308
Tarhinli Sogan Kebabi .............................. 222
Romesco Sauce and Romesco Vinaigrette235
Shrimp and Yuca Cebiche Salad with Bitter
Rosemary-Currant Scones ..........................499
Orange and Aji Cachucha..................... 406
Shrimp in a Spicy Tomato and Bell Pepper
S
Broth
Saffron Syrup .................................................75
Camarones Maya (Pampano).................... 290
Salad with Mung Bean and Black-Eyed Peas
Sizzling Garlic Shrimp
Lavlazli Mas Piyazi ...................................224
Gambas al Ajillo ....................................... 190
Salmon Chunks With Poppy Seeds
Slow-Steamed Goat or Lamb with Mild
Hashasli Somon Lokmasi ..........................219
Chile Seasoning
Salsa Chiltomate ..........................................130
Birria de Chivo de Carnero ....................... 113
Salsa Verde ...................................................153
Smoked Catfish & Field Pea Caviar ......7, 481
Salsa Verde con Aguacate ..........................154
509
Sonoran-Style American Lamb..................300
T
Sookhi Mirch ..................................................30
Table Salad
Sour & Hot Surmai
Rai Song...................................................... 38
Ambat Tikhat Surmai ..................................31
Tahini Dressing
Spanish Omelet
Tahiniyeh .................................................. 233
Tortilla Espanola........................................321
Tamarind Barbecue Sauce ......................... 121
Spicy Crab and Moong Lentil Soup ..........464
Tandoori Prawns .......................................... 97
Spicy Lemon Dressing ................................418
Tangerine Rum Mojito ............................... 417
Spicy Peanut Soup with Avocado Salsa ...353
Tangerine Sorbet ........................................... 80
Spinach and Cashew Nut Bitoks
Tangy Yucatecan Grilled Pork with Roasted
Palak Kaju Kebab ........................................65
and Fresh Garnishes
Spinach Borani .............................................255
Poc Chuc................................................... 115
Sprite Mojito .................................................317
Tapenade and Tapenade Vinaigrette ....... 249
Squid Ink Salt Crusted Yellow Tail on
Tasso ........................................................12, 486
Country-Style Chili Sauce
Terkib-i Cesidiyye....................................... 227
Pla ................................................................25
Thai Mochi
Steamed Fish Fillet in Curry Mousse
Khanom Dtom .......................................... 100
Hor Mok ....................................................103
Tinga Poblana for Molotes......................... 136
Steamed Mussels .........................................214
Toasted Cuban Bread with Chocolate,
Steamed Mussels, Vegetable Broth, Pottage
Drizzled with Olive Oil and Sea Salt
of Apple, and Peach and Candied Lemon
Tostadas de Pan Cubano con Chocolate,
...................................................................260
Aceite de Olivia y Sal .......................... 402
Steamed Nopal Cactus in Cornhusks
Toasted Cumin Vinaigrette ....................... 237
Tamalites de Nopalitos ..............................152
Toasted Peanut-Mint-Ginger Relish with
Stuffed Kibbeh
Black Angus Fillet .................................. 362
Icli Koftelerimiz ........................................217
Toasted Pumpkin Seed Sauce ................... 478
Sweet and Sour Butternut Squash with
Tom Kha Gai with Grilled Lemon Grass
Ginger and Chiles
Shrimp ..................................................... 414
Kaddu Kee Sabzi .........................................88
Tomato Bread .............................................. 212
Sweet Potato Pie with Cane Syrup
Tomato Chutney ........................................... 60
Marshmallow and Sweet Potato Chips.18,
Torani Basil Buttermilk Panna Cotta........ 429
491
Torani Basil Calvado Sidecars................... 428
Sweet Tea Pie with Candied Lemon and
Torani Chile Cilantro Cocktail Sauce ....... 430
Mint.....................................................20, 493
Torani Garden Mint n’ Huckleberry
Spritzers................................................... 437
510
Nuoc Cham ................................................. 37
Torani Ginger Jack Manhattan...................433
Vietnamese Rice Noodle Soup with Chicken
Torani Lemon Verbena Champagne
Pho Ga ........................................................ 43
Mignonette...............................................435
Vietnamese Sandwich with Five-Spice Pork
Torani Lemon Verbena Cranberry Cosmo
.................................................................... 52
...................................................................434
Vine Leaf Wrapped Lamb Kebab from
Torani Lemon Verbena Ricotta Cheesecake
Sixteenth –Century Persia
...................................................................439
Kabab-e Barg-e Mo Safvieh ..................... 199
Torani Mayan Chile-Chocolate Love Potion
...................................................................436
W
Torani Peach n’ Basil Bellinis or Spritzers438
Warm Fig and Thyme Crisp with Fig Syrup
Torani Pure Flavored Fregula Risotto ......432
.................................................................. 458
Torani Savory Cilantro Martini .................431
Wheat Pilaf .................................................. 390
Torani Thai Ginger-Apple Mignonette.....440
Wheel of Spices ........................................... 176
Tsukune with Yuzu Teriyaki Sauce ............33
White Bean Purée........................................ 253
Tuna Mayonnaise ........................................231
White Rice with Fried Plantains
Tunisian Chickpea Soup with Eggs, Capers,
Arroz Blanco con Platanos Fritos ............. 148
Olives and Hot Chili Sauce....................279
Whitebait in Vinegar Covered with Thin
Tunisian Poached Fish with Olives,
Slices of Zamoran Manchego Cheese,
Preserved Lemons, and Capers ............277
Chive Oil, and Red Chard..................... 326
Turkish Homemade Fresh Pasta with
Wine Leaves Stuffed with Lentils
Walnuts and Kes Cheese
Mercimek Sarmasi .................................... 270
Kesli Eriste ................................................226
Wine-Soaked Fig Bread Pudding
Turtles ...........................................................497
Hongos...................................................... 460
V
Z
Vietnamese Dipping Sauce
Zengo’s Give & Take Chicken Salad ........ 292
511

F R 2005

Transcription

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