Grilled White Fish with Chermoula

Ingredients
Chermoula:
Pinch saffron threads
1/4 cup hot water
1 tablespoon canola oil
3 cloves garlic, finely chopped
1 teaspoon ancho chile powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile de arbol
1/4 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1 lemon
2 red bell peppers, grilled, peeled, seeded and sliced
2 ripe beefsteak tomatoes, diced and seeded
20 fresh mint leaves, torn
3 tablespoons coarsely chopped fresh cilantro
Grilled White Fish:
2 pound halibut fillet (1 1/2-to-2-inches thick)
Canola oil
Kosher salt and freshly ground black pepper

Directions
For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.

Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.

For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.

Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.

SOURCE

Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup

Ingredients
Maple Blueberry Syrup
2 cups fresh blueberries
1 cup maple syrup (grade B)
2 tablespoons sugar
1 stick cinnamon
1 strip lemon zest


Directions
Blueberry Cassis Compote


1 pint blueberries
1/4 cup sugar
2 tablespoons butter
1 cinnamon stick
1/2 vanilla bean, split
Cassis
1 tablespoon chopped fresh mint leaves


Pancakes:
1 1/2 cups unbleached all-purpose flour
3 tablespoons cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 tablespoons vegetable oil
1 1/3 cups buttermilk
1 tablespoon plus 1 teaspoon lemon zest
1/8 teaspoon vanilla extract
Pinch cream of tartar
2 cups fresh blueberries
1 cup fresh ricotta
2 tablespoons whole milk
1 stick butter, (8 tablespoons) cut into pats


For the syrup:
In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.


For the compote:
Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.


For the pancakes:
Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.


Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.


In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.


In a small bowl mix the ricotta and milk. Reserve for garnish.


Preheat oven to 200 degrees F.


Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta.


SOURCE

Roasted Leg of Lamb

Ingredients

• 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
• 8 garlic cloves
• 1 cup flat-leaf parsley
• 1/4 cup fresh mint leaves
• 2 teaspoons lemon zest
• 2 lemons, juiced
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Pita bread, wrapped in foil and warmed in the oven

Directions

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.

Preheat oven to 425 degrees F.

Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.

Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.

SOURCE

Lamb