Lamb Kabob Marinade

WHAT YOU’LL NEED:

• 2 cup pomegranate molasses*

• 16 garlic cloves, coarsely chopped

• 1/2 cup olive oil

• 4 tablespoon ground ginger

• 4 tablespoon ground cinnamon

• 8 teaspoons ground cumin, divided

• 6 teaspoons paprika

• 2 teaspoon salt

• 1 teaspoon pepper

• 8 pounds lamb loins, cut into 3/4-inch

• pomegranate seeds

• torn basil leaves

• Peppers in between

Egyptian Kofta

What You’ll Need:

• 1 pound ground lamb

• 1 pound ground beef (20% fat)

• 1/4 cup sour cream

• 1 cup parsley leaves

• 1/2 cup mint leaves

• 1 small yellow onion (or red onion)

• 3 garlic cloves (optional)

• 1 TBL salt

• 2 TSP all spice

• 2 TSP sumac

• 1/2 TSP chili flake (or 1/4 if you want it more mild)

• 1 TSP coriander

• 1/2 TSP cinnamon

• 1/4 TSP clove

• 1 TSP white pepper

STEPS:

1. Blend onion, sour cream, herbs, spices and garlic (if using) in a food processor

2. Add the watery mixture to a bowl with both meats

3. Mix very well together

4. Use a 1/4 cup spoon to measure out kofta

5. Shape into long ovals, patties or whatever shape you prefer

6. Grill or use a cast iron to cook through. Should take about 3-4 minutes per side or until the internal temperature reads 145 for medium, 155 for well done.

Penne Alla Vodka

What you’ll need:

• 4 tbl (or a good glug) of Extra Virgin Olive Oil

• 140 grams Mutti tomato paste 

• 1/2 cup finely chopped while onion

• 5 garlic cloves

• 1/2 teaspoon crushed red pepper

• 1/2 cup pasta water 

• 1 cup whole milk 

• 1-2 ounce of Parmesan 

• 2 tbl vodka

• 2 tbl butter

• Freshly ground black pepper (to taste)

• Kosher salt (to taste)

• Fresh torn basil (1/2 cup)

• 1 pound penne

Steps:

1. Add oil to your cold pan and put on medium to high heat

2. Finely chop your white onion

3. Finely chop your garlic. Add a pinch of salt to the garlic and begin to smush the garlic and salt with the back of your knife until it forms a paste

4. Once the oil is hot, add in the onion and allow it to sweat for about 2-3 minutes until translucent.

5. Add the garlic paste and crushed red pepper, being mindful not to burn it. Sometimes this is best to do off the heat if your pan was already quite hot.

6. Add the tomato paste and caramelize it by stirring for about 3-4 minutes until its a deep, rich color and the oil has turned a nice reddish hue.

7. Add the milk in slowly, as to not scorch it. Keep stirring until well mixed and the color of the sauce is now a deep orange. Stir for about 3 more minutes. Add salt and pepper to taste.

8. Take the sauce off the heat

9. Boil the pasta according to package instructions, but reduce the time by about 2 minutes to ensure your pasta is al dente. It will continue to cook in the sauce. Once the water is boiling, add a few tablespoons of salt - your water should taste like the ocean!

10. Once the pasta is ready save 1/2 cup of the liquid and set that aside. Drain your pasta well and place directly into the sauce.

11. Bring the sauce and the pasta back onto the flame on medium low, just to heat and finish the sauce and pasta together

12. Stir together, add in the butter and pasta water slowly until a glossy, rich sauce begins to form. The starch in the water will bind the sauce to the pasta nicely.

13. Drizzle in the cheese, little by little, as to avoid any clumping. Your sauce should now look creamy and thick.

14. Plate your pasta and tear fresh basil right on top for serving

15. Finish with more cheese and a nice crack of freshly ground black pepper

Oven Roasted Branzino

Serves 2-4

• 2 1lb whole gutted Branzino 
• 4 lemons
• 1 bunch Fennel
• Fish Spice mix (see below)
• Salt & Pepper

For Fish Spice Mix

• Dried Lemon
• White pepper

1. Stuff Branzino with lemon slices and sprigs of fennel. 
2. Create incisions across the top of the fish just enough to pierce the skin and expose some flesh.
3. Dust and rub the fish with the Fish Spice Mix and some salt and pepper to taste. Don't over do the pepper as there is pepper in the Fish Spice Mix.
4. Lay the fish on a bed of lemon slices and fennel prawns and place into a 350 degree oven for 25 minutes. 
5. Crank the heat up to 450 for another 10 minutes.
6. Serve with fresh lemon and top with fresh fennel.

Red Harissa Beef Stew

Comforting, mildy spicy and warm, this stew is a must in the winter or fall season. It's full of flavor and sticks to your ribs, leaving you satisfied without spending too much time in the kitchen.

TIME: 1 - 2 hours

SERVES: 2 - 4 people

What you'll need:

• Stock pot or dutch oven 
• 1 lb of 1 inch cubed tri-tip or chuck roast
• 1 small white onion
• 2 medium carrots 
• 2 cloves of garlic
• 5 oz tomato paste (Mutti)
• 5 ounces harissa paste ( 4 ounces for medium heat) (La Femme du Cap Bon)
• 1/2 cup merlot (Coppola is excellent)
• 32 ounces beef broth
• 15 ounce can of garbanzo beans
• 6 smashed cardamom pods
• 1 cinnamon stick
• 1 cup golden raisins
• 2 tbl vegetable oil
• Rustic olive bread

1. Heat dutch oven over medium high heat with vegetable oil
2. Add meat to the hot pan and brown meat. Don't worry about cooking it through, you just want to brown the outside of the meat. Remove the meat from the pan once browned and set aside.
3. Once all the meat has been browned, add the onion and carrots and cook for 1-2 minutes until onions are translucent.
4. Crush cardamom pods with the back of your knife to release the flavor and add to the pan along with the cinnamon stick. This allows the spices to develop.
5. Add the wine and pick up all the bits at the bottom of the pan.
6. Add the meat back in along with the beef broth, harissa paste, tomato paste and garbanzo beans.
7. Simmer for at least 1 hour partially covered to allow the stew to thicken
8. During the last 15 minutes of cooking add 1 cup of golden raisins
9. Serve the stew in a bowl on top of rustic olive bread. The bread soaks up some of the thick sauce and becomes a part of the stew, offering a chewy, creamy texture.

Portuguese Baked Eggs

Shakshuka is one of my favorite crowd pleasers. Why? It's a one pan wonder, cooks quickly and is quite the stunner on the table. Everyone gets to dig in together and it makes for a nice centered conversation piece. This Portuguese spin on baked eggs really just reflects a different use of spices than the traditional Middle Eastern version. It is slightly smokier, a bit spicy and has a nice bite at the end from the Manchego that is shaved on top upon serving.

Here's what you'll need:

1 12 in cast iron or oven proof pan

6 small eggs (4 if they are large)

1 28 ounce can of  Marzano Crushed Tomato

2 roasted red peppers- julienne

1 small brown onion- julienne

4 large garlic cloves- minced

1 tsp smoked paprika

1 1/2 tsp chili powder

1/2 tsp cayenne (or more if you like it hot!)

1/4 cup fresh basil

Manchego cheese for shaving

Olive oil

Salt

Cracked black pepper

1. Heat oven to 350 degrees.

2. Heat your cast iron or oven proof pan on the stove at medium heat. Add a tablespoon of olive oil and allow it to cover the pan.

3. Once hot, add your julienne onions and let sweat until translucent and slightly turning brown on the edges. Add a dash of salt to help them sweat!

4. Add the chili powder, paprika and cayenne to the onions and allow the oil to cook the spices for just another minute or so.

4. Add the chopped garlic and let toast just until golden brown. Once it's a little golden that's your cue it's done and on the brink of burning.

5. Add the roasted peppers, can of crushed tomatoes and let stew for 10 minutes until sauce thickens.

6. Break an egg into a separate small bowl. Be sure to take out any bits of shell just in case.

7. With your cooking spoon, make a little saucer hole in your thickened tomato sauce. Take your bowl with your raw egg and carefully drop your egg into the hole.

8. Repeat with remaining eggs.

9. Place into your 350 degree oven on the top rack and let broil until egg whites are firmed but yolks are still runny. This usually takes about 8-11 minutes.

10. Remove from oven and top with torn or chopped basil. Finish with shredded Manchego cheese or Pecorino Romano.

Serve with warm pita or crusty bread.

Middle Eastern Shredded Lamb TACOS

This recipe happens to be very special to me. It comes from a cheat sheet given to me by a chef I particularly admire from Los Angeles, but I won't tell just in case! This lamb is juicy, flavorful and smells infectious. Your whole house will smell of cinnamon and warmth, and your taste buds will crave the taste of this lamb, over and over.

My favorite way to serve this lamb is as a taco, with my special pickled pomegranate red onions and garlicy lemon yogurt sauce. It's a great make ahead dish that can be done a day or two beforehand and is perfect for serving at parties. However, you can always serve this lamb with cous cous, rice or whatever you like! It's a one pot wonder that you can just set and forget! 

COOK TIME: 8-10 Hours

SERVES: 4-6

Here's what you'll need:

1 large dutch oven (that can hold at least 6 quarts)

1 lamb shoulder with bone in (3.5 lbs)

1 1⁄2 qt veal stock or beef stock (use the best quality you can find)

1 1⁄2 qt red wine (I prefer to use a merlot or a zinfandel. Something with a bit of a sweeter flavor)

1  carrot, roughly chopped

1  yellow onion, quartered

1⁄2 bunch celery, roughly chopped

5  garlic cloves, peeled

4  bay leaves

1 TB black peppercorn

1⁄2 tsp coriander seed

1⁄2 tsp cumin

1⁄2 tsp cayenne

1⁄2 tsp paprika

3  cinnamon stick

Stage 1: The Lamb

1. Add all chopped ingredients, spices, liquids and lamb shoulder into your dutch oven. It's gonna be full! Cook covered at 350 degrees until it's falling off the bone. This takes about 4 hours. You'll know it's done once the meat separates from the bone or when you attempt to shred the meat and it flakes off.

2. Once done, pull it out of the oven and remove the shoulder into a bowl or onto a cutting board. Let it rest for 20 minutes to make sure it retains its juices and to cool down a bit.

3. Strain the sauce to remove all the vegetables and whole spices through a sieve. Pour the strained sauce back into pot and discard the rest. Set this aside on your stove top. 

3.  Time to shred! Using two forks, begin to shred the lamb off the bone. Don't worry about making it too perfect, once it's back in its liquids it will shred down further.

4. Place the shredded lamb in tupperware or a bowl and pour just enough of your strained sauce to cover the lamb. (we wanna keep it moist!). 

 If you're planning on serving this immediately, set the lamb aside fully covered, and continue onto Stage 2.

If you're making this a day ahead, you can place both the shredded lamb covered and tightly sealed into the fridge along with your stock pot (as is) with your strained sauce. The sauce will harden in the fridge, allowing the fat to harden and float to the top, making the next step under stage 2 very easy! 

Stage 2: The Sauce

1.  If you've kept your sauce in the fridge overnight, this will be quite easy. Just lightly tap and break the fat and discard of the white chocolate looking layer! You'll see what I mean. If you did not harden the fat overnight, do your best with a spoon to skim the top of the sauce, trying to remove just the liquid fat. 

2. Next, on your stove top on med-high heat, allow the sauce to reduce down by 1/2. This should take about 2 hours. Doing this will give the sauce depth and more body. 

3. Season the sauce. Adding another 1/2 teaspoon of cayenne, salt and a bit more cinnamon is usually what I like to add.

4. Add the lamb back in! Your lamb can be added in straight from your refrigerated container. You'll see fat from this sauce, and that's ok! Put the whole thing back into the pot! 

5. Now let this sit and simmer together for another 2-3 hours. The lamb will break down and soak up the reduced, concentrated sauce. Now, I realize not everyone can wait that long, so truly it is up to you. I have found that the full 8-10 hours of this recipe gives this lamb the most shredded, rich and flavorful outcome, but it will be good at any stage! 

Serve this with an exotic rice pilaf, cous cous or assemble them as my famous lamb tacos! For the tacos you will need:

• Pomegranate Pickled Relish
• Lemon Garlic Labne
• Arabic Green Herb Salad with Bergamot Lemon Dressing