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Video: Try these exotic dishes

updated 3/16/2006 11:01:40 AM ET 2006-03-16T16:01:40

Recipe: Braised Lamb Shank

  • 4 Lamb Shanks
  • 1 lt. Red Wine (cabernet, burgundy, etc.)
  • 1 1/2 lbs. Mire poix (1 lb. onions, 1/2 lb. carrot, 1/2 lb. celery)
  • 2pc. Garlic heads, cut in half
  • 1 C Tomato paste
  • 2 T Harissa paste
  • Herb Sachet (2 bay leaves, 6 thyme sprigs, parsley stem, 2T peppercorns)
  • 1 lt. Chicken stock

Trim the lamb shanks of any thick fat. Place the shanks on to a sheet tray season with salt and pepper. Begin browning the shanks in sauté pans, in hot oil. Once they’re browned set aside, add the mire poix including the garlic to the pan and brown the vegetables well.  Add the tomato paste and the harissa paste to the vegetables, stir and cook until the tomato begins to brown. Place the lamb shanks back to the pot with the vegetables at which time add the sachet, wine and stock. Bring to a boil, place foil tented over the pot to prevent any steam from escaping. Place the pot in a 350 degree oven and let it slowly cook for about 3 hours, check the doneness by piercing the meat with a fork to see if it pulls away from the bone easily. When the lamb is cooked, take out of the pot and set aside. Strain the lamb sauce discarding the vegetables. Add the sauce to a smaller pot and return to a medium high heat to reduce down. This will slightly thicken and intensify the flavors of the sauce. Check the seasoning with additional salt and pepper. Place the lamb shanks on individual plates and spoon the sauce over the lamb. Top with the gremolata and serve.



  • Saffron Israeli cous cous, dried cherries and apricots, toasted almonds, Merguez sausage (lamb) and mint.
  • Horseradish gremolata (shaved horseradish, parsley, lemon zest)
    Equal parts tossed with salt and pepper
Serving Size

Makes 4

Recipe: Sicilian Pistachio Pesto

  • 3 C Sicilian Pistachio Toasted
  • 1 C Pine Nuts Toasted
  • 3 oz. Extra Virgin Oil
  • Salt and Pepper

In a blender, add the pistachios and pine nuts. Puree on high and drizzle in the oil and season with salt and pepper and refrigerate.


Served with Bucatini pasta

Garnished with toasted bread crumbs, Pecorino Romano and toasted pistachio

Recipe: Duck Pastilla Roll with Moroccan Glaze

  • To make the Pastilla
  • 5 Sheets of Feuille de Bric or Phyllo dough
  • 1 lb. Pulled Duck Confit
  • 4 oz. Almonds, sliced and toasted
  • 3 Tbl Hoisin sauce
  • 1/2 tsp. Harrissa
  • 3 Scallions, sliced thin green part only
  • T.T. Salt and pepper
  • Cinnamon ground and 10X sugar for garnish
  • Moroccan Glaze
  • 16 oz. Honey
  • 16 oz. Rice Vinegar
  • 16 oz. Ketchup
  • 1/2 C Lemon juice
  • 2 cinnamon sticks
  • 5 Star Anise
  • 1T Coriander seeds
  • 1t Cardamom, whole
  • 1t whole cloves
  • 3 Garlic Cloves
  • 1t Red pepper flakes
  • 1T green peppercorns, Rinsed
  • 1T Lavender
  • 1T ginger fresh, peeled and chopped
  • 1t mace
  • 1 C Coriander Fresh, rough chopped

To make the Duck Pastilla Roll
Add the duck and almonds, mix gently. Add the hoisin, harrissa, scallions and season with salt and pepper. Lay down the brique sheets, place the duck mixture in the center, fold the sides in and roll the mixture up. Brush the ends with egg white wash.

Served with Moroccan glaze.

To make the Moroccan Glaze
Add to a saucepot the vinegar, honey, ketchup, lemon juice. Wrap all other ingredients in a sealed cheesecloth and place in the pot. Bring to a boil and lower heat to a simmer and reduce by half and strain.

Serving Size

Makes 5

Recipe: Porchetta

  • 1 Whole baby pig 16-20 lbs.
  • Brine
  • 1 1/2 Gallons Water
  • 18 Garlic cloves
  • 1 C Kosher salt
  • 1 1/2 C Sugar
  • 1/2 C Whole peppercorns
  • 1 tsp Whole allspice
  • 2 Bay leaves
  • 10 Thyme sprigs
  • Porchetta stuffing
  • 3 lbs. Sweet sausage out of the casing
  • 4 T Fennel seeds, whole & toasted
  • 4 T Fennel pollen
  • 1 C Pistachios toasted
  • 2 Medium fennel bulbs, small diced
  • 10 oz. Bread crumbs fine
  • 1 C Pecorino grated
  • 6 Egg yolks
  • Salt and pepper

Debone the entire pig and place in a deep hotel pan, skin side down, covered with the brine. Make a plain white stock with all the trimmings to poach the pig in later.

To make the brine
Bring to a boil, cool down completely and strain.

To make the porchetta stuffing
Sweat the fennel in some oil until soft with no color, cool down. Combine all the listed ingredients in a bowl. Mix well. Make a tester piece to check the seasoning.

After the pig has been taken out of the brine pat it dry, meat side up, on a table. Season with pink salt and massage it in well. Stuff and roll the pig, tie it up, wrap in cheesecloth and tie again.

Place the pig in a deep pan, pour over the hot stock and add water to completely cover. Cover with foil and bake in a 300 degree oven for about 3 1/2-4 hours. Take the foil off and let it cool for a half hour in the liquid.

Pull out of the liquid and carefully untie the cheesecloth and all the string. Strain the pork stock and cool down. It is then used for the pork chop sauce.  Cut the pig in half and wrap very tightly (while it is still warm) to mold the cylinder shape. The natural gelatin will help the binding.

Recipe: Whole Baked Orata with Burst Tomatoes, Scallions, Pepperoncini and Extra Virgin Olive Oil

  • For the Orata
  • 3 Sprigs of Thyme
  • 2 Lemon slices
  • T.T. Salt and Pepper
  • drizzle of oil
  • The Garnish
  • 6 Tbl Extra Virgin Olive Oil
  • 2 tsp Minced garlic
  • pinch of Pepperoncini
  • 15 Red and Yellow Grape tomatoes, whole, per fish
  • 2 Tbl Chopped parsley
  • Juice of one lemon
  • 2 Tbl Scallions, sliced on a bias
  • 6 oz. Dry white wine
  • Salt and pepper

To make the Orata
Lay the Orata on a work surface. Snip out the gills and rinse. Open the cavity drizzle with oil, season with salt and pepper. Place a few sprigs of thyme and lemon slices inside. On the pick up, oil the outside of the fish and season with salt and pepper and place on a sizzle plate. Pour some white wine in the plate.

To make the Garnish
Place 2 Tbl extra virgin olive oil in a pan, once hot, add the garlic and half the scallions then add the pepperoncini and tomatoes, cook for ten seconds to blister then add the white wine. Place the Orata in the pan and set in the oven for about 15 minutes at 450 degrees. Remove the fish from the pan onto a serving plate. Return the pan with the tomato mixture back on to med-high heat. Bring the wine to a boil, add the fresh lemon juice and swirl in the remaining olive oil to create a pan sauce. Check the seasoning, add the remaining fresh scallions and parsley and spoon over the whole fish for the presentation.

Serving Size

Makes 2


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