TODAY | November 08, 2013
>>> your dinner tonight, you bring the flavors of the world to your table.
>> she has done the traveling for you and she is the author of the new book exotic table.
>> thank you for having me.
>> you travel a ton.
>> yes, i do.
>> you find spices and flavors from all over the world. what are some of your favorites recently?
>> i love places where there's a bunch of different cultures that have come together. peru, i was in lima which was amazing. turkey. i kind of went all over. istanbul and south africa .
>> what's great here is you have taken the flavors and brought them together in something recognizable so our kids will eat it.
>> that's what the book is about. global influences on every day food. this is how i cook at home based on my multicultural heritage. my husbands. my travels and it's about familiar foods.
>> get in here and tell us about this.
>> so this is a couple of pounds of ground lamb we have at room temperature . always start with room temperature so it cooks all the way through. and we have shallots that have been cooked with garlic.
>> can you replace this with beef or chicken if you wanted to?
>> you can replace it with your favorite ground meat . we have egg yolk we'll add in there and bread crumbs but it's really the spice blend that gives it all of the flavor. and there's a couple of spices that add smokiness. spanish paprika and then we have a little bit of heat from chili pepper and black pepper as well.
>> can people find them readily or do you have to look far to find the more exotic ones.
>> you can find most of them. you might only find the green kind in your regular grocer which you can substitute.
>> we're going to do it gingerly because meat can toughen up if you work it too much. so you just want to do kind of a claw-like thing and just fold it all together basically.
>> all right. i'll give you that. you're going to scoop it.
>> but these are smaller meatballs. it cooks quicker. these are great for cocktail parties but you can also make some pattys or burger and throw it in the freezer.
>> you're putting these on parchment paper.
>> yes, keep them there before you throw them in the pan. we have these here are browning up and that's real the first step. we're going to just brown them for a few minutes to just get color on them and throw them in the oven for 20 to 25 minutes.
>> do you mind if we taste?
>> oh, yeah.
>> pair it up and make a nice salad and you have a great meal.
>> thank you so much. they're so good that i can't even finish my sentence. great to see you.
>> great to see you.
>> the recipes are at today.com.