SPICY CUMIN LAMB

Straight from the Xi'an Famous Foods cookbook

Serves 4-6

Ingredients:

20 oz boneless lamb leg, ideally partially frozen

1 T cornstarch

1 T plus 1/4 c olive oil, divided

3 scallions plus 2 scallions, trimmed and sliced (2 are reserved for serving, below)

2" piece ginger, peeled and finely chopped

3 garlic cloves, peeled and sliced

3 T ground cumin

2 t salt

1 T red chili powder

1 medium red onion, sliced

3 longhorn peppers, diagonally sliced into rings

Noodles and sauce (for 2 servings):

Whatever noodles you want to serve this with, cooked according to package instructions

1/2 c cabbage or bok choy, chopped into 2" pieces, blanched 30 seconds in noodle water

2 scallions, reserved from above

1 celery stalk, chopped

4 T noodle sauce, see below (or substitute with 2 T soy sauce, 2 T black vinegar, 1 t oyster sauce)

XFF chili oil, to taste (or chili flakes, optional)

Noodle sauce:

1/2 c soy sauce

3 T black vinegar

2 t oyster sauce

1/4 t sugar

1 star anise pod

1/2 t sichuan peppercorns

1 bay leaf

1/4 t salt

1/2 t fennel seeds

1" piece fresh ginger, peeled and sliced

dash of white pepper, ground

Combine all ingredients in a saucepan with 2 T water, bring to a boil over high heat.  Turn the heat down, simmer for 2 minutes.  Then remove from heat, cover, and let steep 10 minutes.  Strain and refrigerate.

Methodology:

Slice the lamb into 1/4" thick slices.  Place into a large bowl with the cornstarch and 1 T oil and mix together until all the lamb is coated. 

In a large skillet, heat the remaining 1/4 c oil over high heat for 1 minute.  Add the scallions, ginger and garlic and saute for 30 seconds.  Add the lamb and stir fry for about 5 minutes, until fully cooked.

When the meat turns an even brown color, turn the heat to low, add the cumin, salt, chili powder, peppers and onions.  Stir to combine, cook 1 minute, and set aside.

Place one serving of noodles in a large bowl, top with half blanched vegetable, half scallion and celery.  Pour over 2 T noodle sauce, add portion of cumin lamb, add chili oil to taste.  Serve.

LEEKS IN VINAIGRETTE

Straight from Bon Appetit

Ingredients:

4 medium to large leeks, white and light green parts only, any tough layers removed

Kosher salt

1 small shallot, minced

1 small garlic clove, grated

1 T sherry or red wine vinegar

1 t Dijon mustard

1 t whole grain mustard

1/2 t fresh thyme, minced

1/4 t sugar

2 T olive oil*

Black pepper

Methodology:

Trim away any egregious root ends of leeks.  You can trim more after they cook.  Cook in a large pot of  boiling salted water until a knife passes through with no resistance, 15-20 minutes. Transfer to a strainer and drain thoroughly.  Trim remaining root end, if necessary.

Meanwhile, soak the shallot and garlic in the vinegar, then add remaining ingredients and whisk in the oil to form an emulsion.  Taste for seasoning.  

Halve leeks, arrange cut side up on a plate, and dress with the vinaigrette.  Allow to sit 10 minutes before serving.

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*Substitute the olive oil with browned butter if serving this vinaigrette with Dover sole.

CARAMELIZED ONION AND PICKLE DIP

 From @spoonforkbacon's Instagram account.  Makes 1 3/4 c.

Ingredients:

1 1/2 T olive oil

2 sweet onions, diced

1 1/3 c Greek yoghurt

1/2 c kewpie mayonnaise

2/3 c finely diced cornichons (15-20)

1 T minced dill

1 grated garlic clove

1/8 t MSG

salt and pepper to taste

Methodology:

Place a pan over medium-low heat.  Add oil, followed by onion.

Caramelize onion, stirring occasionally, about 12-15 minutes. Remove from heat and set aside to slightly cool.

In a mixing bowl, combine all ingredients, season to taste, and serve.