Prawn Escabeche with Ancho Chile, Tequila, Lime and Garlic

Recipe by Joey Altman, copyright 2007

Yields: 16-20 pieces

1 red onion, diced

1 pound prawns, size 16-20 completely peeled and deveined and cut in large chunks

1/2 cup olive oil

8 cloves of garlic, minced

2 Ancho chile pods, steeped in 1 cup warm water until soft then pureed w/ 1/2 the water.

1/2 cup Tequila

1/2cup fresh squeezed lime juice

1/2 cup chopped cilantro

salt and pepper to taste

1 cup avocado salsa (see recipe below)

1 bag of quality corn tortilla chips

cilantro sprigs for garnish

 

Directions

In a skillet on medium high heat, sauté the onions until tender in the olive oil. Add the prawns and cook for about a minute. Add garlic, chile puree and cook for 1 minute longer. Add the tequila and lime and cook just until the shrimp are almost done. Transfer shrimp and all the juice to a dish and allow to cool to room temperature. Stir in the chopped cilantro.

 

To serve, place a few spoonfuls of the shrimp mixture on a plate, top with some avocado salsa then garnish with some tortilla chips and cilantro sprigs.

 

Avocado Salsa

2 avocados, peeled, pitted and diced

1 ear of corn, grilled and cut off the cob

1 Roma tomato, halved, seeded and cut in very small dice

1/4 cup minced red onion

2 tablespoon fresh lime juice, (2 limes)

2 jalapeno seeded and minced finely

1/4 cup minced cilantro

Salt and pepper to taste

 

Combine all the ingredients in a mixing bowl

 

GRILLED CHICKEN SALTIMBOCCA with BEURRE BLANC

Recipe by Joey Altman, copyright 2007

Makes 6 servings

6 small (6 ounce) or 3 large (12 ounce) skinless, boneless chicken breasts

6 thin slices fontina cheese (about 4 ounces)

6 paper-thin slices prosciutto (about 6 ounces)

12 fresh sage leaves

Salt and freshly ground black pepper

1/2 cup olive oil

3 tablespoons butter

Parmesan Polenta

Beurre Blanc (see recipe below)

Optional sage leaves fried in a small amount of olive oil for a few seconds or chopped parsley, for garnish

Preparing the chicken for stuffing: place the chicken breast top-side down in quart size, plastic freezer storage bag on a work surface or simply cover the chicken with a piece of plastic film. I like to use these because they are thicker than plastic film and don’t tear as easily. Using a mallet or the flat side of a heavy cleaver, pound them evenly to 1/4- to 1/2-inch thick trying to keep them in a rectangular shape. Remove the plastic and lay on one the right half of the breast a slice of prosciutto, two or 3 sage leaves and then slice or grate a good amount fontina then fold in half, pressing down create somewhat of a seal.

Lightly season each stuffed chicken breast with salt and pepper and grill them each side for about 5-6 minutes. Transfer to a plate and let rest for 3-5 minutes. 

To serve, Slice the chicken breasts on a bias in 1 “ thick slices and place on a mound of Parmesan Polenta. Spoon Beurre Blanc over the cutlet, drizzling a little more onto the plate. Garnish with chopped fried sage leaves or chopped parsley.

 

Parmesan Polenta

Makes 6 servings

2 cups cool tap water

1 cup whole milk

1 teaspoon kosher salt

1/2 cup polenta

2 tablespoons (1/4 stick) unsalted butter

1 cup grated parmesan cheese

Salt and freshly ground black pepper to taste

MAKE THE POLENTA: In a medium saucepan over medium heat, bring the water and milk to a boil. Stir in the salt, then whisk in the polenta in a steady stream. Simmer, stirring frequently, until the polenta is creamy and no longer grainy, 10 to 20 minutes. The timing will depend on the particular polenta you are using. Stir in the butter and cheese until incorporated, then cover and keep warm until serving time.

NOTE: Cooking Polenta Low and Slow

For the creamiest polenta, keep the heat low. Place the saucepan of polenta into a cast iron skillet, then place both over the heat. The cast iron pan will help to diffuse the heat, cooking the polenta more slowly.

Beurre Blanc

1/2 of a small onion, cut in 1/8-inch dice (1/2 cup)

1 small carrot, cut in 1/8-inch dice (1/2 cup)

1 rib celery, cut in 1/8-inch dice (1/2 cup)

1 tablespoon finely chopped fresh sage

2 cups white wine

1/2 cup chicken stock

4 tablespoons cold butter cut in small cubes

Salt and freshly ground black pepper

While the chicken bakes, simmer the onion, carrot, celery and sage in the wine and stock in a medium saucepan over medium heat until reduced to 1/4 its original volume. Whisk in the cold butter just until melted and incorporated. Strain the sauce through a fine mesh strainer into a small saucepot. Season to taste with salt and pepper and keep warm, like on a warm part of the stove, but not directly over a flame or burner.

Jamaican Jerk Pork with Mango-Grilled Red Onion Mojo

Recipe by Joey Altman, copyright 2007

1 pork shoulder, boned and cut across the middle almost all the way through and opened like a book.

3 cups jerk sauce

1. Slather the pork with the jerk sauce and marinate in the refrigerator for 3 hours or over night.
2. On a medium hot grill, preferable using live wood or smoking chips that have been soaked in water, cook the shoulder for 2 hours turning every 10-15 minutes making sure the meat evenly browns. Remove from the grill and let rest for 20 minutes. Slice the shoulder into 2” thick slabs and then grill these with some more sauce brushed on them for about 4-5 minutes per side or until well caramelized. Chop these into grill pieces into chunks.
3. Serve with Mango-Red Onion Mojo on the side. Additionally some warm tortillas or Rice make a great accompaniment

 

Jerk Sauce

4 bunches green onion

1 cup ginger, peeled and sliced

10 cloves of garlic

6 oz  lime juice

1/4 cup allspice berries ground

2 tsp cinnamon

1/2 tsp nutmeg

1 cup malt vinegar

1/3 cup brown sugar

1/4 cup molasses

12 Jalapenos, seeded or 4 habañeros seeded

1/2 tsp ground black pepper

1/4 cup olive oil

1 cup soy sauce

 

Place clean chopped onion, garlic, ginger, chilies and lime juice in a food processor. Blend until smooth. Start adding remaining ingredients. Season to taste with soy sauce, brown sugar and lime juice.

Enough to 6# pork or 2-3# fryer chicken

 

Mango-Grilled Red Onion Mojo

Yield 3 cups of mojo

 

Mojo usually refers to a marinade made with citrus, olive oil, and onions, but here the mixture has been transformed into a condiment.

 

2 mango, peeled, cut off the pit and chopped into small pieces

1 large red onion, peeled and cut into 1/2” thick rings

2 tablespoons + 1/4 cup extra virgin olive oil

2 jalapenos, halved and seeded

1/2 cup lime juice

1/4 cup chopped cilantro

salt and pepper to taste

 

Toss the onion rings and jalapeno halves in a bowl with the 2 tablespoons of oil and season with salt and pepper. Grill them until they are quite tender and lightly caramelized. Chop them both into small pieces and mix with the mango, 1/4 cup oil, lime juice and cilantro. Season to taste.

Spicy Lamb Sliders

Recipe by Joey Altman Copyright 2006^©

Makes 24 small burgers.

2 pounds fresh ground lamb

1pound fresh ground pork

1 cup crumbled feta cheese

1/2  cup pine nuts

1/4 cup olive oil

1 cup minced yellow onions

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh oregano

2 tablespoons minced garlic

1 tablespoon cumin seed, toasted

1 tablespoon chile powder

2 teaspoons cayenne pepper

salt and pepper to taste

24 mini hamburger buns; *available at gourmet grocery stores or bakeries.

Yogurt sauce

2 cups yogurt

2 teaspoons chopped cilantro

1 teaspoon minced garlic

1 tablespoons cumin powder

salt and pepper

In a skillet on medium heat sauté the onions, nuts and garlic in the olive oil until the onions are tender and lightly browned. Add the spices and herbs and cook for one more minute. Transfer this mixture to a plate and place in refrigerator to cool down for 15 minutes.

In a large mixing bowl combine the meats, the cheese and the cooled cooked onions, nuts and spices and season this mixture with salt and pepper. Cook a small amount in a skillet, taste and adjust seasoning accordingly.

Form into 2 ounce patties and place on baking trays an inch apart.

Bake in an oven preheated to 450 for 8 minutes.

Place on the buns and serve with Yogurt sauce on the side as a condiment.