Caramelized Garnet Yams With Garam Masala Food

GRILLED COUNTRY RIBS WITH MELON SALAD

Steps:

• FOR THE VINAIGRETTE: Toast green coriander seeds for approximately 2-3 minutes in a dry skillet. Place the seeds on a cutting board and crush the seeds with the bottom of a skillet. Add them to a mixing bowl. Chop the shallots, adding salt to help with the mincing later. Using a microplane, zest the rind of one lemon over the shallots. Mince these ingredients together. Add this mixture to the coriander seeds. Add lemon juice and vinegar to the mixture. Season the mixture with a pinch of salt and pepper. Macerate for five minutes. Using a whisk, slowly whisk the EVOO into the coriander shallot mixture until well combined. Taste for salt, adjust seasoning as necessary, and set aside.
• FOR THE MARINADE: Combine the onion, garlic, scallions (using most of the white), coarsely chopped cilantro, ginger, sesame oil, chili paste, soy sauce and palm sugar in a large mixing bowl. Smear the Chinese mustard onto the ribs and cover the ribs with the marinade. Marinate the ribs the morning you plan to cook them (6 to 8 hours ahead).
• Light the charcoal using a chimney starter. Place real-wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
• Place the grill grate about 1 to 2 inches above the coals to let it heat up. Remove the ribs from the marinade, reserving the marinade, and wiping off all ingredients from the ribs. Chargrill each rib for approximately 5 minutes per side, or until cooked medium well and caramelized. Dip each rib back into the marinade and continue grilling for an additional minute per side to enhance the charred flavor. Repeat dipping process once more.
• FOR THE TOMATO-MELON SALAD: In a medium mixing bowl, combine the tomatoes and watermelon. Dress with 1/4 cup of the coriander vinaigrette and season with salt and pepper. Toss to combine. Arrange the country ribs on a serving platter. Spoon the tomatoes and watermelon over the ribs. Top with cilantro and serve.

GARNET YAMS WITH MAPLE SYRUP, WALNUTS, AND BRANDIED RAISINS

Steps:

• Combine brown raisins, golden raisins, and brandy in small bowl; toss to blend. Let soak at least 30 minutes and up to 1 hour.
• Cook yams in large pot of boiling salted water until just barely tender, about 8 minutes. Using large slotted spoon, transfer yams to baking sheet to cool.
• Meanwhile, bring 3/4 cup maple syrup, 1/2 cup brown sugar, and 1/4 cup unsalted butter to boil in heavy medium saucepan over medium heat, stirring until brown sugar dissolves. Boil 2 minutes.
• Butter 15x10x2-inch glass baking dish. Drain raisins (reserve brandy for another use). Place raisins in very large bowl. Add cooked yams, then maple syrup mixture and toasted walnut pieces. Toss gently to coat evenly, being careful to keep yams intact. Transfer yam mixture to prepared baking dish. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350°F. Bake yams uncovered until syrup is thick and bubbling, basting occasionally, about 55 minutes. Let stand 10 minutes and serve.

THE PUBLICAN GRILLED WHOLE CHICKEN

Steps:

• Debone and pre-salt the chicken: First, stand the chicken up on its neck and cut down both sides of the backbone to remove it. Trim away the loose fat at the tail end. Make a slit at the breastplate, clear away the membranes on either side with your finger, and pop the breastplate out; remove it in one piece. Slice away the ribcage on both sides. Make a slit on either side of the thigh bone, tuck the knife underneath the bone, scrape the meat to the knee joint, pop the bone out and remove, as well as any cartilage remaining from the backbone.Repeat with other side. Finally, remove the wishbone. Tuck the wings under the chicken. Salt the chicken on both sides with 2 teaspoons kosher salt and refrigerate for 24 hours. (Reserve bones and trimmings for stock.)
• Marinade: Sprinkle remaining teaspoon of salt over coarsely chopped garlic on a cutting board. Chop together until the garlic is minced, then transfer to a bowl. Add black pepper, Espelette pepper, oregano, olive oil, and lemon juice; whisk to combine. Pour the marinade over the chicken and make sure the entire chicken is coated. Cover and refrigerate for 24 hours.
• Heat one side of your grill to medium-high, the other to medium-low. For a charcoal grill, use a chimney stuffed loosely with paper at the bottom; place the charcoal on top, and light the paper. Allow the coals to heat for about 20 minutes before pouring them onto one side of the grill. Replace the grill grate and allow it to heat up for 5 minutes.
• The grill should be very hot. Allow excess marinade to drip off the chicken; then, quickly and carefully place the chicken skin-side down over direct heat and allow to cook for several minutes. (If flames flare up, move the chicken away from the coals.) When the skin is golden and lightly charred, move the chicken to the cooler side of the grill. Keep the breasts furthest from the heat, as the leg and thighs take longer to cook. Cover the grill; control the temperature by using the vents on the lid and under the grill. They should both be open halfway. Continue cooking, 3-4 minutes.
• Check on the chicken and adjust placement as needed to control heat exposure; cover grill and continue cooking, 5-7 minutes. Once the skin is charred golden-brown, flip the chicken and finish cooking over indirect heat with the grill covered, about 10-12 minutes. The chicken is done when it registers 165 degrees F, or the juices from the drumstick run clear.
• Remove chicken from the grill. Rest the chicken prior to carving, 5-7 minutes. Carve the chicken: Cut each breast into two pieces, and separate the legs from the thighs. Arrange on a platter and dress with a squeeze of fresh lemon juice before serving.

GRANDMA MINNIE'S CARROT RING

Steps:

• Peel the carrots. Use the coarse holes on a box grater to grate them; place them in a large bowl.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together. Add the egg, water, and grated carrots, and continue mixing on medium to incorporate. Add the flour, baking soda, baking powder, nutmeg, cinnamon, and salt; mix on medium-low until the batter comes together. Remove from the mixer and set aside.
• Butter a 9½-inch Savarin ring mold. Spread the batter evenly in the buttered mold; wrap tightly with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Remove the carrot ring from the refrigerator and let it temper for 30 minutes. Bake in the preheated oven for 1 hour. Remove the carrot ring from the oven and allow it cool for a few minutes.
• After the carrot ring has cooled slightly, unmold it onto a large, circular platter. Serve with vegetables mounded in the center, if you wish.