Freshly-ground local, pastured lamb is seasoned with sea salt and freshly-ground black pepper before being seared in blazing-hot grass-fed ghee with hulled cardamom, sweet cinnamon shards, mustard seeds, fresh ginger and green chilies, tomatoes and garlic. The pan juices are combined with turmeric, sweet paprika and coconut milk and reduced until thick.
Short grain rice is simmered with 4x its own weight in homemade bone broth with golden fried onions, toasted cumin and coriander, fresh English peas and a pinch of saffron..
Wild Alaskan salmon is lightly seasoned with fine sea salt and freshly-ground black pepper, then quickly seared in butter and olive oil. Minced shallots are added to the pan along with fresh dill, white wine and a teaspoon of the liquor from a jar of preserved lemons. A knob of cold butter is whisked in at the end, then the sauce is poured back over the salmon. Served with a small salad of winter cress, dandelion greens, slivered radishes, preserved lemon peel, champagne vinegar and raw olive oil. The flavors are clean, fresh and distinct..
Posole is a traditional pre-Columbian soup or stew made from cacahuazintle corn (nixtamalized whole hominy) with roasted tomatillos, onions, garlic, fresh green chilies and cilantro. Typically found in Michoacán, Jalisco and the American Southwest, posole is sometimes considered to be more of a delicacy than an everyday dish..
Posole Verde (adapted from a recipe by Rancho Gordo)
1/4 pound posole (whole dried hominy)
2 small white onions, peeled and halved
4 garlic cloves, peeled
15 to 20 tomatillos, paper skins removed & halved through the equator
2 poblano chiles
1 serrano chile
1 teaspoon cumin seeds
2 tablespoons butter
1 cup coarsely chopped cilantro
2 teaspoons dried Mexican oregano
1 1/2 quarts vegetable broth
sea salt and freshly-ground black pepper
Soak posole overnight in cool, filtered water. Drain, rinse and add to a heavy saucepan with 1/2 an onion and enough water to cover. Bring to a boil, then reduce heat and simmer partially covered until barely tender, about 2 hours. Remove from heat and allow to cool to room temperature, then drain and set aside.
Roast garlic, onions, tomatillos and chilies in a hot oven until blistered and partially blackened. Place the chilies in a paper bag or under an inverted bowl for 10-15 minutes to soften, then peel & discard the stem and most of the skin, ribs and seeds.
Working in batches, process the vegetables in a food processor until semi-smooth.
Melt butter in a large, heavy skillet over medium heat. Toast the cumin until fragrant, then add the corn and sauté until lightly browned. Add puréed vegetables and cook, stirring often until thick, about 10 minutes. Add vegetable stock, cilantro and oregano, reduce heat and simmer 10 minutes.
To serve, ladle into bowls and serve hot with fresh guacamole and slivered radishes.
Reminiscent of a New England lobster roll, this recipe uses red swamp crawfish poached in butter, garlic and Meyer lemon. The flavorful tail-meat is then chilled and tossed with homemade mayonnaise, shaved celery, green bell pepper, scallions and Cajun spices. Served on a top-split, toasted roll with dandelion greens, crunchy sea salt, freshly-ground black pepper and Tabasco sauce..
For the Crawfish
1/2 pound red swamp crawfish tail-meat, preferably fresh
3 tablespoons pastured butter
2 cloves garlic, minced
juice of 1/2 Meyer lemon
2 oz semi-dry white wine
2 tablespoons fresh parsley, chopped
Melt the butter in a non-reactive pan set over medium-low heat. Add the garlic and cook until softened, about 3 minutes. Add crawfish, lemon juice and wine and simmer slowly until crawfish is barely done. Remove from heat, stir in parsley and allow to cool. Use a slotted spoon to transfer mixture to a bowl and refrigerate at least 1 hour. The cooking liquid may be reserved for another recipe if desired.
For the Mayonnaise
8 oz olive oil
2 small pastured egg yolks
1 teaspoon fresh Meyer lemon juice
1 teaspoon Cajun seasoning (paprika, cayenne, thyme, oregano, black pepper)
fine sea salt to taste
Whisk lemon juice, egg yolks and seasoning together in a bowl. Add the oil in a very thin stream, whisking continuously to form an emulsion. Season to taste with salt, and store in the refrigerator for up to 1 week.
For the Crawfish Salad
1 cup crawfish from above
1/3 cup mayonnaise from above
1 1/2 tablespoons celery, thinly sliced
1 1/2 tablespoons scallions, thinly sliced
1 tablespoon green bell pepper, diced
salt and pepper
Combine all ingredients together in a bowl. Taste and adjust for seasoning if needed. Chill until ready to use.
Top-split fresh sandwich rolls and toast under broiler until golden brown. Spread with a little butter, then loosely fill with blanched and shocked dandelion greens. Fill with chilled crawfish salad, then dress with Tabasco and lemon juice. Serve immediately.