Lamb Kidney Tortilla With Oregano Aioli Food

GREEN CURRY FRIED CHICKEN WITH SMOKED OYSTER AIOLI

Steps:

• For the marinade: Toast the mustard seeds, coriander seeds, grains of paradise, black peppercorns, pink peppercorns, green peppercorns, fennel seeds, mace, cinnamon, cloves and star anise in a dry skillet until fragrant, being careful to not burn. Blend the toasted spices in a spice grinder. In a blender or food processor, blend the spices, onions, ginger, spinach, cilantro, garlic, tamari, salt and chiles until smooth. Add the grapeseed oil and blend until emulsified.
• Marinate the chicken in the green curry for 1 hour.
• Add the buttermilk and marinade for 1 more hour.
• For the aioli: Shuck the oysters carefully, reserving their liquor. Strain the liquor through a coffee filter. Use the strained liquor to rinse the oysters and remove any sediment or bits of shell. Strain the liquor one more time, and pour over the cleaned oysters.
• Place the eggs, garlic and oysters into a tall, round container. Add a quarter of the oil and, using an immersion blender, blend until emulsified. Then slowly add the remaining oil while continuously blending to maintain the emulsion and blend until smooth. Transfer the aioli to a wide storage container and cover with plastic wrap to ensure the container will trap the smoke. Place the container over an ice bath. Use a food smoker with the applewood and alfalfa dusk to fill the container with smoke. Allow the smoke to infuse until it completely dissipates. Taste and smoke again if you would like a more pronounced smoke flavor. Reserve the aioli in a container over an ice bath and store in the refrigerator until ready to use.
• For the custard: Sprinkle the yolks with the salt and lightly mix with a whisk.
• Place the yolks into a vacuum-sealed bag and compress under full pressure. Cook in a circulator at 65 degrees C (149 degrees F) for 1 hour. Alternatively, cook the custard in a double boiler set over low heat stirring with a rubber spatula.
• Chill the mixture in an ice bath until completely cooled. Pass the custard through a fine mesh strainer. It should have a thick, smooth texture. Reserve in a squeeze bottle or piping bag.
• For the sea urchin powder: Gently wipe the seaweed with a damp towel and cook it in 1 liter of filtered water at 70 degrees C (158 degrees F) for 1 hour. Strain the seaweed and add the salt to the cooking liquid, mixing until the salt dissolves. Chill the mixture over an ice bath until completely cool.
• Use the mixture to brine the sea urchin for 10 minutes. Remove the sea urchin from the brine and blend with the mirin. Place the mixture in a dehydrator programmed to the medium setting. When the sea urchin is completely dry, blend in a spice mill.
• For the fried chicken: Fill a cast-iron skillet with about 3 inches of grapeseed oil and some schmaltz if using. Heat the skillet until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Strain the chicken from the buttermilk and dust in the flour. Fry the chicken until golden, turning as necessary, 5 to 7 minutes.
• Season the fried chicken with the sal de gusano and sea urchin powder. Dot the fried chicken with egg yolk custard and place a few coriander blossoms and fennel fronds on top. Serve over the smoked oyster aioli.

PEACH MARINATED LAMB POPS WITH SPICY CHINESE BASIL AIOLI

Steps:

• Coat a sheet pan with olive oil. Combine 1/8 cup of olive oil, garlic, sea salt, pepper and peaches in a shallow bowl. Coat each lamb pop the peach mixture, arrange them on the sheet pan and let marinate for 1 hour. Put the lamb into the oven and roast for about 8 to 12 minutes.
• In a small mixing bowl, add the roasted garlic. Using the back of a metal spoon, smash the garlic until soft. Add the mayonnaise, lemon juice, basil, and sea salt. Mix together with a small spoon or a small whisk until fully incorporated. Arrange the lamb pops on a serving platter and serve with the aioli.

RISOTTO BALLS WITH CURRY MAYO AND ASIAN AIOLI

Steps:

• For the risotto: In large rondeau, heat the sunflower and sesame oils. Add the shallots and ginger and cook until translucent. Add the Arborio rice and toast for about 2 minutes. Stir vigorously so as not to get any color on the rice.
• Deglaze the pan with the rice wine. Stir vigorously until the liquid is evaporated.
• Add 3 cups hot chicken stock at a time. Stir vigorously and constantly to create starch. Continue adding stock as needed, until the rice is just past al dente. Stir in the XO sauce. Spread on sheet pan to cool.
• For the rice balls: Heat wok until smoking, add sunflower oil and heat. Add the chicken and stir fry until cooked, then remove. Cool and chop.
• Wipe the wok clean. Re-heat the wok, add the sesame oil and ginger and stir fry until fragrant.
• Add the shrimp, sausage, mustard greens, bamboo, mushrooms, peppercorns, and sesame seeds. Stir fry for a couple of minutes until tender and fragrant. Add the scallions, Chinese chives and chopped chicken. Add the soy sauce and oyster sauce and stir-fry until the rice is coated with the sauce.
• Heat deep fryer to 350 degrees F.
• Combine mixture with risotto and form into balls approximately 1 ounce each.
• Using 3 separate bowls, put the flour into one bowl. Next, beat together the eggs and water in the second bowl and then place the panko breadcrumbs in the third bowl. Roll the balls in flour first, egg-water mixture, then coat with panko (Japanese) breadcrumbs. Deep fry until golden brown.
• For the curry mayo: Combine the mayonnaise, curry powder, and lemon juice and adjust if necessary. Chill.
• For the Asian Aioli: In a small pot, combine teriyaki and Korean BBQ sauce. Bring to a boil and thicken with cornstarch slurry. Cool and add mayonnaise and hoisin sauce. Adjust if necessary. Chill.
• Drizzle the rice balls with with Curry Mayonnaise and Asian Aioli.

LAMB CHOPS WITH OREGANO AND LEMON

Steps:

• Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.
• Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.

ROSEMARY LAMB KEBABS WITH TAPENADE-ROSEMARY AïOLI

Steps:

• Whisk wine, oil, rosemary and garlic to blend in 13 x 9 x 2-inch glass baking dish. Season with salt and pepper. Add lamb and toss to coat with marinade. Let stand at room temperature 2 hours or cover and refrigerate overnight.
• Prepare barbecue (medium-high heat). Thread lamb alternately with onion wedges onto skewers. Grill lamb kebabs to desired doneness, turning frequently, about 12 minutes for medium-rare. Transfer kebabs to plates. Serve with Tapenade-Rosemary Aioli.

ROASTED LAMB WITH GARLIC AND OREGANO

Steps:

• Preheat oven to 475 degrees. In a blender, puree garlic, oil, oregano, 1/2 teaspoon cinnamon, 1 tablespoon coarse salt, and 1 1/2 teaspoons pepper. Place lamb in a roasting pan; rub with garlic mixture. Roast, turning pan once, 30 minutes. Reduce temperature to 350 degrees; roast, until a thermometer inserted in center registers 130 to 135 degrees, 50 to 60 minutes for medium-rare.
• Meanwhile, make yogurt sauce: In a bowl, whisk together yogurt, parsley, and remaining 1/8 teaspoon cinnamon; season with salt and pepper. Refrigerate until ready to serve.
• Transfer lamb to cutting board, and tent loosely with foil; let rest 20 minutes. Remove strings from lamb, and cut into 1/2-inch-thick slices. Serve with yogurt sauce.

LAMB WITH AIOLI

Steps:

• Heat oil in small saucepan; deep-fry thyme briefly, only about 5 seconds til fragrant. Remove thyme from oila and drain on absorbent paper.
• Prehead oven to moderate.
• Cut potatoes into 1cm slices; heat 2 tablespoons of the reserved thyme oil in ovenproof/flameproof baking dish; cook potato slices in batches til lightly browned on both sides. Return all potatoes to baking dish; add lamb and roast, uncovered for about 15 minutes or unil cooked as desired.
• Meanwhile, make aioli.
• Boil, steam or microwave spinach til just wilted; drain. Heat remaining thyme oil with butter in small saucepan; cook mushrooms and garlic til softened. Cut each lamb rack into 4 cutlets; divide among serving plates with spinach, potato and mushrooms. Top with aioli, garnish with fried thyme and drizzle with vinegar.
• Aioli: whisk mustard, vinegar, garlic and egg yolks in a small bowl til combined; gradually add oil in a thin, steady stream, whisking constantly, til aioli thickens. Whisk in lemon juice.

ROAST LEG OF LAMB WITH MINT AïOLI

Steps:

• Marinate lamb:
• Stir together garlic, onion, mint, savory, olive oil, lemon zest and juice, and cumin in a baking dish just large enough to hold lamb. Put lamb in dish and turn to coat, rubbing marinade into entire surface. Marinate lamb, covered and chilled, turning once or twice, at least 12 hours.
• Make aïoli:
• Mash garlic to a paste with kosher salt using a mortar and pestle (or mince and mash with a large heavy knife), then add 1 cup mint and pound to a paste (or mince and mash with knife). Transfer to a bowl and whisk in yolks, then add half of oil, 1 to 2 teaspoons at a time, whisking constantly. Whisk in lemon juice, then slowly add remaining oil, whisking. Season with salt and pepper and stir in warm water.
• Working with several leaves at a time, stack remaining cup mint leaves, then roll up and thinly slice crosswise to make a chiffonade (thin strips). Stir mint into aïoli and chill until ready to use.
• Roast lamb:
• Preheat oven to 400°F.
• Wipe all of marinade from lamb and discard. Pat lamb dry and season both sides generously with salt and pepper. Arrange lamb, boned side up, on a work surface and, beginning with a long side, roll up as tightly as possible and tie tightly with string.
• Heat vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown lamb on all sides, about 8 minutes. Transfer to rack set in roasting pan and roast in middle of oven until an instant-read thermometer inserted into lamb reads an average of 140°F for medium-rare (test in several places, as different muscles cook at different speeds; temperatures should range from 120 to 160°F), 40 to 60 minutes. Let stand 15 to 20 minutes before slicing.
• Serve lamb with aïoli.