A chef’s journey, seasoned with heritage and humor

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Credit: Handout

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RECIPES

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Credit: Handout

Black-Eyed Pea Salad

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dalaS

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon peeled and coarsely chopped fresh ginger
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 2 teaspoons kosher salt
• 1⁄4 teaspoon freshly ground black pepper
• 1⁄2 bunch fresh flat-leaf parsley, chopped
• 1 yellow pepper, seeded, and diced
• 1 red pepper, seeded, and diced
• 1⁄2 red onion, diced
• 1 (5-ounce) package arugula
• 1⁄4 cup sunflower seeds, for garnish
• 1 cup goat cheese, for garnish

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• 1⁄4 cup aged balsamic vinegar
• 1 cup extra-virgin olive oil
• 1 tablespoon whole-grain mustard

1. Make the salad: In a medium saucepan over medium heat, combine the olive oil and ginger and sauté for 2 to 3 minutes, until the ginger becomes slightly brown. Stir in the black-eyed peas, salt and pepper, and reduce the heat to a simmer just long enough to warm throughout. Set the pan aside and let the beans cool to room temperature.
2. Using a slotted spoon, scoop the cooled beans into a bowl. Add the chopped parsley, the yellow and red peppers, and the onion and mix well. Adjust the seasoning as needed.
3. Make the dressing: Combine the vinegar, olive oil and mustard in a jar or a pint container with a lid. Seal and shake well.
4. To serve, divide the arugula between 4 plates, then equally portion the black-eyed pea mixture among the servings, placing on top of the greens. Sprinkle the sunflower seeds and some goat cheese on top. Add a few spoonfuls of the vinaigrette over each salad.

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Lamb Burger Helper

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• 1 (28-ounce) can whole San Marzano tomatoes
• 1 tablespoon plus 1 1/4 teaspoons kosher salt, divided
• 1 pound mini rigatoni
• 2 tablespoons extra-virgin olive oil
• 1 pound ground lamb
• 1⁄2 yellow onion, cut into small dice
• 1 fennel bulb, tops trimmed (save to use in a salad), and diced
• 4 garlic cloves, sliced
• 2 bay leaves
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• 2 teaspoons cumin seeds
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 1 tablespoon smoked paprika
• 1 teaspoon red pepper flakes
• 1 ½ cups homemade chicken stock or store-bought broth
• ½ cup shredded Parmesan cheese
• 1 ½ cups shredded mozzarella cheese
• ½ bunch fresh flat-leaf parsley, chopped

1. Heat the oven to 350 degrees. Spray or oil a 9-by-13-inch casserole dish and set aside. Puree the tomatoes in a blender on medium speed and set aside.
2. Bring a large pot of water with 1 tablespoon salt to a boil over high heat. Add the pasta and cook, stirring occasionally, according to the package directions for al dente. Drain the pasta in a colander and transfer to a large bowl.
3. Heat the oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the ground lamb and cook for 5 to 7 minutes, breaking it up as it cooks, until browned. Turn the heat off and use a ladle to discard about half the fat.
4. Turn the heat back on to medium-high and add the onion, fennel, garlic, bay leaves, remaining 1 1/4 teaspoons salt, pepper, oregano, cumin seeds, coriander, ginger, smoked paprika and red pepper flakes. Cook for 10 minutes, stirring occasionally, until the fennel and onion are tender.
5. Add the pureed tomatoes and stock and stir until well combined. Reduce the heat to low, cover and simmer for 20 to 30 minutes.
6. Remove the bay leaves from the sauce and pour the sauce over the pasta. Add the Parmesan cheese and toss with a large spoon until well combined. Transfer the pasta mixture to the casserole dish and top with the mozzarella cheese.
7. Cover the dish with aluminum foil and bake for 20 minutes, until the sauce is bubbly around the edges of the casserole. Remove the foil and bake another 10 minutes, until the cheese is melted and starting to brown. Garnish with chopped parsley.

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sevreS .8

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Credit: Handout

Coffee-Fluff Milkshake

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• 2 cups coffee ice cream, homemade or store-bought
• 3 tablespoons marshmallow creme, divided
• 1⁄4 cup milk
• 6 Nutter Butter cookies, divided
• 2 tablespoons creamy peanut butter
• Whipped cream, for topping (optional)
• Sprinkles, for topping

1. Combine the ice cream, 2 tablespoons marshmallow creme, milk, 4 Nutter Butter cookies and peanut butter in a blender and puree on medium speed until smooth and creamy.
2. Pour the shake into 2 glasses, top with a dollop of the remaining marshmallow creme, some whipped cream, if using, and an additional Nutter Butter cookie to top it off if you wish, and some sprinkles.

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Credit: Handout

Pimento Cheese

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• 1 red pepper, stemmed and seeded
• 4 ounces (1 cup) grated sharp white cheddar
• 4 ounces (1 cup) grated sharp yellow cheddar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne powder
• 1 ½ teaspoons Worcestershire sauce
• ½ cup Duke’s mayonnaise

1. Heat the broiler. Move the center rack to the top position in the oven if you don’t have a broiler rack. Broil the bell pepper for 4 to 6 minutes, until the skin starts to blacken.
2. Place the pepper in a bowl, cover with plastic wrap, and let sit for 10 minutes. Then remove the charred skin from the pepper and discard. Cut the pepper into slices.
3. Combine the grated cheeses, garlic powder, onion powder, cayenne powder, Worcestershire sauce, mayonnaise, and bell pepper slices in a food processor and pulse until well combined.
4. Transfer to a bowl and serve chilled with your favorite bread, crackers, or vegetables. Pimento cheese can be refrigerated in an airtight container for up to 1 week.

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