Zaalouk, Moroccan Eggplant

Ingredients

2 medium Italian or globe eggplants (about 2 pound)
6T olive oil
1 14.5 oz. can of diced tomatoes
1½ tsp. whole cumin seeds toasted* (or 1 ½ tsp. ground cumin)
¼ tsp. cayenne pepper
½ tsp. paprika
1 tsp. salt
3 cloves garlic, crushed
¼ cup fresh lemon juice
2T parsley, finely chopped

1. Preheat the oven to broil, place an oven rack near the broiler.

2. Cut the eggplants in half and place them skin side up on a baking sheet pan.

3. Place in oven and cook for 15- 20 minutes, or until the skin is black and blistered.

4. Let the eggplant cool slightly. Then scoop out the flesh and place in a colander. Discard the skin and any big chunks of seeds. Press and squeeze any liquid out of the flesh. Transfer to a cutting board and chop into small piece. Set aside.

5. In a sauté pan over medium heat, warm 3 tablespoons of olive oil. Add the tomatoes, ground cumin, cayenne pepper, paprika, salt, and garlic, Cook 15 -20 minutes, stirring occasionally until most of the liquid has been absorbed.

6. Add the chopped eggplant and cook for an additional; 10- 15 minutes, stirring occasionally until the mixture is thick but not completely dry.

7. Add the lemon juice, 2 -3 tablespoon of the remaining olive oil and the parsley. Season with salt and pepper.

8. Transfer to serving bowl. Serve with sliced bread or chips. Serve warm or cold.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.
2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine powder.

TIPS & TRICKS

• For this recipe, you want a total of 2 pounds of eggplant, so you may need 2 or 3 eggplants depending on size. Select eggplants that have a shiny and blemish-free exterior. They should be a little heavy in weight and have greenish stems; these are signs that the eggplants are fresh.
• In the summer, you can substitute fresh tomatoes for the can.
• This recipe doubles very well. You can use it as a dip or spread on sandwiches. Yum!

The Best Dang BBQ Chicken

Ingredients

Sauce:
2 slices bacon
1 medium onion, finely diced
3 cloves of garlic, crushed
3 cups ketchup
¼ cup apple cider vinegar
¼ cup light brown sugar
¼ cup molasses
1T dry mustard
2 tsp. paprika
½ tsp. cayenne pepper
½ tsp. dried thyme
salt & pepper
8-10 pieces chicken, or 1 whole 4-pound chicken cut into parts

1. Sauce: In a sauce pan over medium-high heat, sauté the bacon until crisp, about 4-5 minutes. Remove the bacon from the pan and set aside for another use. Leave the bacon fat in the pan. Add the onions to the pan and sauté until golden brown, about 4-5 minutes. Add the garlic and sauté 1-2 minutes more.

2. Reduce the heat to medium and add the ketchup, apple cider vinegar, brown sugar, molasses, dry mustard, paprika, cayenne pepper and thyme. Bring the liquid to a simmer, lower the heat to low and continue simmering for 20 minutes more. Season with salt and pepper. Set aside.

3. Wash and pat dry the chicken parts. Trim off any extra fat that hangs off the chicken meat. Season with salt & pepper, set aside.

4. Pre-heat oven to 350º F. and preheat your BBQ grill to medium-high.

5. Place the chicken on the grill skin side up and grill for 5-7 minutes, then flip the chicken and grill for an additional 5-7 minutes until skin is nice and brown.

6. Remove the chicken from grill and place skin side down on a cooling rack on top a baking sheet lined with aluminum foil. Spoon the BBQ sauce on top of the grilled chicken pieces; you will have some sauce left over.

7. Place in a 350º F oven for 25-35 minutes or until chicken is cooked to an internal temperature of 165°.

8. Remove the chicken to a platter and serve with the extra BBQ sauce.

TIPS & TRICKS

• This BBQ is sauce is fantastic on beef and pork. I love to make a double batch; it can last in your fridge for weeks.

• I prefer to cook chicken on the bone whenever possible. The bone insulates the meat so that it doesn’t dry out when cooking and they are so flavorful. If you want to use boneless thigh, follow the timing of the recipe. If you wish to use boneless breast they will cook completely on the grill, no need to cook in oven. Top with BBQ sauce before serving.

• Cooking time for bone in thighs & legs are about 35 minutes, bone in breast 25 minutes

• We are going to start the chicken on the grill then finish it in the oven, so we get the smoky grill flavor and a sauce that isn’t burnt.

• Start by preheating you grill. Pat dry your chicken pieces and trim off any excess fat that is hanging off the side of the meat. This prevents the fat from catching on fire on the grill.

• Season with salt & pepper right before cooking so that the salt doesn’t bring out any moisture in the meat.

• When cooking the chicken, if the flames should flare up around the chicken, with your tongs simply pick the piece up and allow the flames to subside then place back on grill. If your fire gets to hot, lower the temperature to medium.

Herb Crusted Leg of Lamb, Mint Salsa Verde

Ingredients

Lamb:
10 cloves of garlic, peeled
½ packed cup mint leaves
4T fresh thyme leaves
1 packed cup parsley Italian leaves
1 T lemon zest
5 T Olive oil
1 4-5 pound leg of lamb
salt and pepper

Mint Salsa Verde:
2 clove garlic, peeled
1 cup fresh mint leaves, packed
1 cup fresh Italian parsley leaves, packed
1 shallot, finely diced
2 T capers, rinsed
1 T lemon zest
¼ cup lemon juice
2/3 cup olive oil
salt & pepper

1. In bowl of the food processor, with the motor running, add the garlic and process until chopped. Add the herbs, parsley, lemon zest, and process into a smooth paste. Scrape down the sides of the bowl. Add the olive oil; pulse until combined.

2. Remove the meat from the netting; wash and pat dry. Place the leg of lamb on a cutting board, using a boning knife to “butterfly” the thickest part of the leg areas so that the overall thickness of the meat is the same. If necessary, trim any large pieces of fat off the leg.

3. Place on a baking sheet. Spread the herb mixture all over both sides of the leg of lamb. Roll the lamb up into a roll. Using butcher twine, secure the roll. Refrigerate for 8 hours or over night.

4. Pre-heat oven to 450° F.
5. Remove the lamb from the refrigerator 1 hour before cooking and let rest at room temperature.

6. Transfer the leg of lamb to a rack in a roasting pan. Sprinkle with the salt and pepper. Add enough water to cover the bottom of pan (2-4 cups) and place in a 450° F oven. Close the oven door and immediately lower the oven temperature to 350° F. Roast for 1 hour and 10 minutes (20 minutes a pound) until the meat reaches 130-135° F in the center for medium rare. Check the temperature at 1 hour and every fifteen minutes thereafter until the desired temperature is reached.

7. Remove the lamb from the pan, place onto a platter, and cover with foil. Let rest for at least 15 minutes. Pour the pan drippings into fat separator. Once separated, pour into a small saucepan and reheat.

8. Slice the lamb, place it on a platter, and serve with mint salsa verde

Tips & Tricks

• Rub the marinade all over the lamb and let it sit uncovered in your fridge over night is best for maximum added flavor.

• I feel lamb has gotten a bad rap a lot of people think that is gamey tasting meat. It’s not, the meat has a delicious mild flavored. If there were any hint of gamey taste it would be in the fat. So remove any large pieces from the center of the meat, but leave a fat cap on the outside of the roast to keep it moist as it cooks. Lamb is high in iron, zinc & vitamin B12.

• Since the size of the boneless legs of lamb vary from low 4 to high 5 pounds a leg. I recommend you cook it 20 minutes a pound, checking the meat at a hour to insure that it is not overcooked.

• Left over lamb, is fantastic in sandwiches. Try it in a pita with tzatziki sauce

Mint Salsa Verde
Makes 2 cups

Preparation:

1. In bowl of a food processor, with the motor running, add the garlic, mint, and parsley leaves. Process until finely chopped, but still has texture.

2. Add the shallots, capers, lemon zest, and juice. Pulse until chopped and combined. Scrape down the sides of the bowl.

3. With machine running, slowly add the olive oil. Mix until smooth.

4. Season with salt & pepper

Tips & Tricks

• I make this sauce right after I make the marinade for the lamb, so I don’t have to wash the food processor twice.

• It can be made 3 days in advance and last a week in your fridge.

• It is wonderful on rack of lamb or on grilled or sautéed fish.

• Replace the mint with oregano and thyme and the sauce is wonderful on other grilled meats.

Classic Sautéed Spinach

Ingredients

3T olive oil
3 shallots, finely chopped
4 cloves garlic, crushed
2 lbs. spinach (12 cups); washed and drained
salt & pepper
10 large or 20 medium mushrooms (baby bella/cremini, or portabello)
2T chopped toasted almonds

1. Pre-heat oven to 375° F.

2. Line a colander with a damp, ugly kitchen towel. Set aside.

3. Spinach: In a large pot, with a lid, over medium heat, add the olive oil; when warm, add the shallots and sauté 3-4 minutes, or until they start to soften. Add the garlic and cook for an additional 2-3 minutes.

4. Add the spinach, toss well, and cover with the lid. Cook about 2-3 minutes.

5. Remove the lid and turn the heat to medium-high. Toss the spinach for another 1-2 minutes until the greens are wilted. Season with salt and 4-5 twists of pepper. Remove from the pot with a slotted spoon and place in the towel-lined colander. Let the spinach cool.

6. Once the spinach is cooled, squeeze all the extra water out of it.

7. Place the spinach on your cutting board and rough chop it. Set aside.

8. With a mushroom brush or damp towel, wipe any dirt from the mushrooms.

9. Using a melon baller or spoon, remove the stem and remove a little of the interior of the mushroom to create a larger opening, if needed.

10. Fill the mushrooms with the spinach and place on a cooling rack on top of a baking sheet pan.

11. Bake at 375° F oven for 10-12 minutes, or until mushrooms are slightly softened and hot.

12. Transfer to a platter or plates. Topped with chopped nuts and serve immediately.

• Nuts: To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be store in an airtight container for weeks.

TIPS & TRICKS

• This is the best way to cook spinach so that all the water cooks out but is doesn’t get mushy or slimy. Serve it as a the perfect side, by doing recipe to step #5. Once cooked place the spinach in a serving dish and enjoy.

• I use a large pot , like the type you would cook pasta in and two wooden spoons to “toss” the spinach as you would pasta so that it wilts evenly.

• Spinach can be prepared the day ahead. Then fill the mushrooms before cooking.

• You can also fill tomatoes instead of mushrooms. You can also fill tomatoes instead of mushrooms.

Arugula Pesto Christmas Tree

Ingredients

2 cloves garlic
2 cups packed arugula leaves
¼ cup toasted walnuts
½ cup Pecorino Romano cheese
½ cup olive oil
salt & pepper
1 package puff pastry (2 sheets), thawed
1 large egg, beaten 1-tablespoon water
2T sesame seeds

1.    For pesto: In a bowl of a food processor with the motor running, add the, garlic and the walnuts and pulse until well chopped.  

2.    Add the arugula and process until chopped.  Scrape down the sides of the bowl.

3.    Add the cheese and pulse until combined.

4.    With machine running, slowly add the olive oil.

5.    Season with salt & pepper.  Set aside.

6.    Place a piece of parchment on your counter; spread one of the puff pastry sheets.  Using a rolling pin, roll the pastry into a 14x11inch rectangle (use a little flour if it sticks).  Set on a baking sheet.  Place in refrigerator while rolling out the other pastry sheet. 

7.    Spread the pesto onto 1 rolled sheet of the pastry sheet.

8.    Top with other pastry sheet.

9.    Cut out the shape of a Christmas tree out of the dough. 

10.    On each side, cut 11 stripes a ½ inch wide leaving a center column. 

11.    Carefully twist each strip.  Place tree in refrigerator for at least 30 minutes to have the dough chill.  This can be prepared 6 hours in advance.

12.    Place the scrapes on a parchment lined baking sheet and cut and twist it as in step 10 and 11 to create a little tree.

13.    Pre-heat the oven 400° F. 

14.    Remove from the refrigerator and brush very well with egg wash. Sprinkle with sesame seeds.

15.    Place in 400° F oven for 15- 20 minutes until golden brown.  Let cool 5 minutes, and then carefully slide off parchment onto a serving platter.

16.    Serve immediately, having guest pull/ rip off the tree branches.

ROASTING NUTS

To roast nuts: preheat oven 350º F.  Place nuts on a baking sheet and bake for 5 minutes.  Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more.  Let them cool. The roasted nuts can be store in an airtight container for weeks.

TIPS & TRICKS

•    This fun whimsical recipe is a great centerpiece for your holiday entertaining. 
It can assemble the morning of your party and is best baked right before serving. 
•    I like to serve it on a cutting board them people can break off the branches and cut up the “trunk”.
•    From the scrape pieces of puff pastry that are left after cutting out the “big” tree. Makes a cute little Charlie Brown style Christmas tree. ☺ 
•    To make a sweet treat substitute the pesto for nutella. 

DOWNLOAD PRINTABLE VERSION

Roasted Beet Hummus

Ingredients

2 small or 1 medium red beet
3 cups cooked* or two 15oz. cans of drained garbanzo beans
2 cloves garlic
1T lemon zest
½ cup lemon juice
¼  cup tahini paste
¼  cup olive oil
salt & pepper
1 acorn squash (optional)
1 Assorted Fresh vegetables; Slice peppers, cucumbers, carrots

1.    Preheat oven 350º F.

2.    Place the drained garbanzo on top of towel then cover with another towel. Gentle rub the beans to dry then. Pinch the beans to remove the outer skin on as many beans as you can. 

3.    Line a baking sheet with foil.  Place the beets on the sheet and roast uncovered for 40-50 minutes, or until the beets are soft to the touch. Once the beets are cool enough to handle, peel and cut into pieces.

4.    With the food processor running, add the beets; pulse until finely chopped. 

5.    Add the garlic; pulse until finely chopped.

6.    Add the drained garbanzo bean and process until smooth.

7.    Add the lemon zest, lemon juice, tahini paste.  Mix until combined.

8.    Drizzle in the olive oil.

9.    Season with salt and pepper.  Adjust the seasoning as needed, adding more salt, pepper, lemon juice or olive oil.  If too thick, add a little water.

10.    Cut the top off the acorn squash. Using a melon baller scoop out the seeds and some of the flesh to create a large opening. 

11.    Place the hummus in the acorn squash or a serving dish. Serve crudité or pita chips.

Preparation for the Beans

1.    Rinse the beans to remove foreign particles.  Place in a bowl and cover with cold water; soak the beans overnight.  Drain beans.
2.    In a large pan, add the soaked, drained beans, and cover with water.
3.    Bring beans to a boil, then lower heat to a simmer; place cover on ¾ of the pot and simmer until beans are tender, about 40-60 minutes.  Add more water if necessary.  Once cooked, drain any remaining water. Remove 1 pound of dried beans equal 6 cups of cooked beans. 

NOTES: TIPS & TRICKS

•    The unbelievable color from roasted beets really gives the hummus a very festive appearance. I just love it!
•    Tahini is a ground sesame seed paste. It can be found at most markets. It is a key ingredient in making hummus. 
•    The hummus can be prepared 3 days in advance
•    When I have the time I prefer to cook my own Chi-Chi/ garbanzo beans. I think the beans taste fresher, creamier and have no salt added. If you use canned beans. Just read the label and select the one that has the lowest amount of salt added.
•    If you’re going to cook a pound of them you might as well cook 2 pounds! They freeze beautifully.