Food & Fete: African Lamb Shank

It’s back to the Motherland!

Except the loin cloth please. You may however use it as a couture dish towel while we whip up African Lamb Shank, a sample creation from my upcoming Meats 101 Course at CaterArts2010. (Have you registered?!)  Continuing on the World Cup kick (yep, pun intended), what better place to get acquainted with such a unique and diverse continent than in your kitchen? Africa offers a variety of flavors and aromas not found on your usual dinner table.  Let’s get started!

Ingredients:

Lamb Shank 4 ea Lamb Shanks 2 cups Diced Red Onion 3 oz Butter 2 cups Stock or Demi 2 cups Red Wine 1 tbs Garlic 1 oz Worcestershire Sauce 6 ea Cooked Quail Eggs 2 tbs Berbere Paste

Berbere Paste 2 tsp Cumin seeds 4 Garlic Cloves ¾ tsp Cardamom Seed ½ tsp Black Peppercorns ¼ tsp Whole Allspice 1 tsp Fenugreek Seeds ½ tsp Coriander 4 ea Dry Red Chili Peppers ½ tsp Fresh Ginger ¼ tsp Tumeric 1 tsp Salt 2½ tbs Paprika 1/8 tsp Cinnamon

Method:

Berbere Paste: Toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek, coriander and chili peppers. In a mortar grind the toasted ingredients. Mix in the rest of the ingredients, set aside.

Lamb: Marinate lamb with garlic, Worcestershire sauce. Sautee onions in dry pan until they darken. Add butter and berbere paste. Add lamb to the pan, deglaze with red wine and add stock. Cook until the lamb is tender.

Recommend serving with- Fresh corn and Goat cheese Polenta, Saffron oil brushed flatbread, bitter greens and quail egg.

Unfortunately, Team USA is now out of the running.  The female conglomerate here at AJW seems to be rooting for the team with the most eye candy/potential to bring home to mom!  Having that debate yourself, you say?  Here’s a little something to help pass the time as the lamb shank marinates.  Enjoy!

Food & Fete: Pisco Sour

Jetset Your Happy Hour!

Admit it, lately your cocktail concepts have become a bit dull.  You’ve had your run of Rum & Cokes, Mojitos and Cuba Libres, and while the Caribbean has a great deal to offer, you need something more…exotic.

Well our Executive Chef, Elgin Woodman, was born in beautiful Lima, Peru, so she knows a thing or two about exotic.  Take a break from reading World Cup updates and focus on something even your boss will approve of…only on Friday of course. 

Presenting the Pisco Sour, a staple Peruvian cocktail twist on the Whiskey Sour.  Try it at home, and I am sure that it will become a cocktail favorite for you and your friends!

Ingredients 1 cup of Peruvian Pisco 6 tbsp of Passion Fruit Purée 2 tbsp of Fresh Lime Juice 6 tbsp of Sugar 3 tbsp of Water 2 cups of Ice 1 Egg White Passion Fruit Seeds for garnish

Method

Place sugar and water in a pot. Heat until the sugar dissolves, then cool. In a blender, mix the Pisco, Passion Fruit Purée, Lime J uice and dissolved sugar. Add the ice and crush. Add the egg white and blend (this will add a nice frothy finish). Pour into glasses and garnish with Passion Fruit seeds. *This recipe yields ten servings*

Cheers & Viva Lima!