Roasted Beet & Jicama Coconut Curry Slaw

12 10 2011

Here’s an amazing side dish to spice up any tailgating party. Give new life to those sliders and dogs with a spicy and bold slaw with roasted beets, jicama and carrots seasoned with coconut milk, curry, honey and a tang of vinegar.

Proper Fish ‘n Chips

1 12 2010


 I think my friend Rebecca, from Chow & CHatter would agree: sometimes there are few things as satisfying as some proper fish ‘n chips. My good friends Steve and Nancy at Whitney’s hooked us up with some superb cod.  Add a little beer, batter and more beer and there you go. Home made tarter sauce, carrot and beet slaw and some malt vinegar for the handcut chips and off you go.

Proper Fish ‘n Chips

  • 1 Tbs malt vinegar,
  • 1 tsp salt
  • ½ tsp pepper
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 bottle Guinness, cold
  • 1 ½  pounds cod cut into small strips
  • Cornstarch, for dredging

Heat oil to 350 degrees F. In a bowl, whisk together the flour, baking powder, salt. Whisk in beer until the batter is smooth and the consistency of thin pancake batter. Refrigerate for 1 hour.  Lightly dredge the fish strips in cornstarch. Dip the fish into batter and slowly lay it into the oil and cook, turning as needed until golden brown, about 3-5 minutes.

Grilled Lamb Zataar and Roasted Red Beet Risotto

25 05 2010

Zataar is a Middle Eastern spice blend. There is a fantastic explanation and series of recipes on it over at A Taste of Beirut. I was fortunate to get a sample of the real deal from my friend Joumana. A great way to experience a spice profile is to stick with dishes that are simply prepared, dishes in which the spices themselves are forefront and center. I chose to coat a fresh rack of lamb in the Zataar and grill it. Perfection is sometimes knowing when not to do too much. The Zataar adds a subtle exotic herb and sesame note that works perfectly with the grilled meat. We served this meal with the classic risotto preparation, but added two roasted red beets at the end. The beets added a subtle earthiness and an additional textural component that married well with the lamb, not to mention a visually stunning addition to the plate. Serve this with an acidic white (like champagne or chardonnay) or a red with some backbone to cut through the richness of the dish’s components. This is a thirty minute meal worthy of being on any restaurant menu.