4 SERVINGS

10 oz ground turkey
8 ½  oz (1/2 package) TOFU drained, cut into ½ “ pieces
½  medium red and yellow bell peppers, diced
1 medium zucchini, diced
8 medium button mushrooms, diced
1 small onion (yellow) diced
4 tbsp AKA (red) MISO
20 pieces Yumi’s Yummy Flavor Peels, chopped in small pieces (recipe available at here)
3 tbsp grape seed oil
2 tsp chicken bouillon powder
1 tsp oregano
1 tsp basil
1 tbsp sugar
1/3 tsp cayenne pepper/red pepper
½  cup fresh cilantro, chopped in 1” long
3 cups Japanese rice, cooked 6 – 8 servings

Step 1.  Stir-fy the ground turkey in a large frying pan over medium heat without oil for 2 minutes, then add 2 tbsp oil.

Step 2.  Raise heat to high, add mushrooms, onions, zucchini, bell peppers, bouillon, basil, oregano, sugar and cayenne pepper stirring constantly for another 2-3 minutes.

Step 3.  Decrease heat to low and stir in MISO, add another 1 tbsp oil and flavor peels until well mixed.  It should be juicy and have a powerful, bold taste at this stage.

Step 4.  Add TOFU and mix gently with veggies and meat, simmer until TOFU gets hot.  Then stir in cilantro.  Serve over hot sticky rice on individual dinner plates.  Yummy!!

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A kitchen staple in Middle East kitchens, Persian Pomegranate Paste is an important ingredient in many of the fragrant stews or Khoresh in the area. With an intense fruity, slightly sour berry like flavor it pair deliciously with the richness of duck, carrots and onions.

Riffing on exotic flavors of saffron and cinnamon we came up with this very easy recipe using Persian Pomegranate Paste. It is great on top of a mound of crisp, buttery Persian rice and braised chard.

Dish up a plate and enjoy with a glass of Mourvedre or Zinfandel.

Duck Breast with Pomegranate Paste and Saffron  Sauce

Ingredients

• 2 tablespoons ghee
• 2 small onions, peeled and thinly sliced
• 1 pound boneless duck breast
• 2 large carrots cut into thin strips
• 1/2 pound shelled walnuts, toasted and ground finely in food processor
• 1 teaspoon salt
• 1/2 cup pomegranate paste diluted in 2 1/2 cups water
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water (optional)

GARNISH

• 1 cup fresh pomegranate seeds
• 1/4 cup walnuts, toasted

Preparation

1. In a medium stainless skillet heat ghee over medium heat until very hot but not smoking
2. Salt duck breast and put breast hot pan skin side down. Sear until skin turns golden brown.
3. Remove breast from pan, cover with foil to keep warm and set aside.
4. Add onions and carrot strips to hot pan. Stir fry about 5 minutes scraping pan to lift brown bits and onions become translucent.
5. Add water to pan
6. Mix ground walnuts, salt, pomegranate paste, sugar, cinnamon and saffron water to create a smooth, creamy sauce. Add to pan and bring to simmer.
7. Return duck breast to pan with sauce, cover and simmer over low heat until internal temperature of duck reaches 122-130 degrees for rare to medium rare. Stir occasionally to prevent nuts from burning.
8. Taste sauce and adjust for seasoning and thickness. It should be sweet and sour and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin with warm water if too thin reduce.
9. Slice breast and serve slices of duck breast over hot over crispy Persian style buttered rice and drizzle with sauce.

Delicious paired with braised chard or kale.

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4 servings

Ingredients:
24 oz (4 pieces) chicken breast or thighs (with some skin preferable)
¼ (each) medium red and yellow bell peppers, and cut into thin strips
2 celery stalks, chopped in ½” pieces
12 small button mushrooms
¾ cup (177 ml) whipping cream
5 tbsp shredded Monterey Jack cheese or mild cheese
1½ cup red grapes (seedless) cut in halves
1 tsp chicken stock
¼ tsp salt
2 tsp oregano
½ cup Yumi’s Yummy Flavor Peels cut in halves
1 cup cilantro, chopped 1” long

Goes well with un-toasted bread for sopping up delectable juices.

1. Place the chicken in a large frying pan over low heat without oil and gradually increase to medium heat, turning occasionally until browned on both sides.
2. Add mushrooms, celery and both bell peppers. Then stir-fry with grapes, salt, bouillon and oregano for 2-3 minutes.
3. Stir in whipping cream and shredded cheese for another 2-3 more minutes.
4. Add flavor peels and stir for 1 minute. After turning off the heat, sprinkle with cilantro and stir.
5. Serve the chicken on individual dinner plates and pour veggies with sauce on top of the chicken.

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Steak tartare can be made with ground or chopped raw beef. Be sure to acquire your meat from a good source, to avoid any risk associated with eating uncooked meats.

Yields 4-6 servings

12 ounces beef tenderloin, ground or chopped
2 egg yolks
1⁄3 cup chopped red onion
1⁄3 cup chopped cornichons
1⁄3 cup chopped capers
1⁄3 cup finely chopped parsley
2 tablespoons brandy (optional)
11⁄2 tablespoons Dijon mustard
1 tablespoon ketchup
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 mini baguettes, toasted

Using a wooden spoon or spatula, combine the meat with egg yolks, red onion, cornichons, capers, parsley, brandy, mustard, ketchup, olive oil, Worcestershire sauce, and Tabasco.

Serve with toasted baguettes.

Tip: Ketchup gives the meat a nice red color. Pommes frites may be served in place of the baguettes.

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Makes 8 Servings

2T        Dried thyme

2 T       Granulated garlic

2 T       Onion powder

2 T       Brown sugar

2 T       Paprika

2 T       Chili powder

2 t        Dried rosemary

2 t        Kosher Salt

2 t        Ground black pepper

2 racks Kobe Beef Back Ribs, about 4 pounds

3 Cups Favorite Sweet and Spicy Barbecue sauce

Prep the Ribs:

1. In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.

Cook

1.      Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.

2.      Just before leaving the house, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.

At the tailgate/party

1.      Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.

Serve the ribs hot, with sauce and handy wipes on the side!

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Recipe by: Cristina Ferrare

Ingredients

• 1   15 pound turkey
• 2 cups dijon mustard
• 4  fresh lemons
• 1 cup low sodium soy sauce
• Cracked pepper , enough to cover the bird with a nice sprinkling
• 2 bunches fresh poultry herbs (you can find them in any market), they  usually consist of parsley, sage, rosemary, thyme, oregano
• 5 cups chicken broth
• 1 to 4 tbsp arrow root
• 1/4 cup dry sherry
• 1/4 cup chives, minced
• Kosher salt and cracked pepper, to taste
• 1/2 cup fresh pomegranates, garnish

Directions
Check the neck and the cavity of the bird. Remove the neck and gizzards that are inside. Rinse the turkey inside and out well, pat dry.

When ready to roast pre-heat oven 350 f. Place the turkey in a roasting pan. Rub the dijon mustard all over the bird.

Rinse your hands and squeeze the juice from all three lemons all over the bird. Place the lemon rinds inside the bird along with half of the fresh herbs. Pour the soy sauce all over the bird. Add the remainder of the herbs on top of the bird and plenty of cracked pepper.

Tie the legs together with twine and cover the tips of the legs and wings with foil (this prevents the tips from burning while roasting). Tie a string around the bird to keep the wings in place.

Spray the inside of foil with cooking spray.  Cover the turkey with foil so steam can’t escape (if you are using a roasting pan with a lid all the better). Roast for 1-1/2 hours undisturbed. Remove the foil and check the turkey. It will look beige.

If the bottom of the roasting pan is dried out or even looks burnt, do not panic. Add 2 to 3 cups of chicken stock and stir the bottom of the pan to loosen the bits that have formed on the bottom. Using a turkey baster, baste the bird all over. Replace the foil loosely on top of bird. You don’t have to cover the pan completely. Just make sure the top of the turkey is covered.

Roast another 1/2 hour. Remove foil and add one cup of chicken stock. Scrap the bottom of the pan again.

Baste. Insert a meat thermometer in the thickest part of the breast. Continue roasting uncovered basting every 15 minutes. Basting is extremely important if you want to have a beautiful moist and golden turkey. Add more broth if necessary.

Continue to baste every 15 minutes until the thermometer registers 175 f. Approximately 3 to 3-1/3 hours for this whole process. Place an instant read thermometer in the thickest part of the breast bone, do not remove. When it reaches 155 f remove from oven. The turkey will continue to cook even after you have removed it from the oven. It is done when it reaches 165 f.

Remove the turkey from the oven and transfer to a cutting board. Cover loosely with foil to keep it warm.  Let it rest at least for 15 to 20 minutes before you carve. Remove thermometer (remember to keep the roasting pan with the pan juices to make the Gravy.)

For the gravy:

Skim the fat from the pan drippings and pour one cup of the chicken stock into the pan drippings. Scrap the sides with a wooden spoon to release any of the bits that are on the bottom or corners of the pan. Strain into sauce pan and add the rest of the chicken broth. Bring to a gentle boil.

In a pyrex cup combine 1/2 cup of the hot chicken broth and 1 tbsp. of arrowroot and mix well. Pour back into the sauce pan and stir to thicken. Repeat process.

If you want thicker gravy, repeat this process each time until you get the consistency you like. It is important to be patient and add the flour increments to avoid lumpy gravy. If you do see small lumps just strain through a strainer to remove them. Add the sherry and simmer for one minute add the chives (optional). Serve hot.

Carve the turkey and put into a platter dividing the white from dark meat. Pour some of the gravy over the top to help keep moist and garnish with fresh parsley and pomegranates!

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• 1 pound Red Colusari Rice
• 6 cups chicken stock
• 6 ounces smoked chorizo sausage
• 6 cups leeks, half moon slice, white parts only
• 2 tablespoons minced garlic
• 1/3 cup extra virgin olive oil
• 6 cups Butternut squash (peeled, seeded and ¼” cubed)
• 1 gallon chicken stock
• 4 cups corn
• 2 cups heavy whipping cream
• Salt and pepper to taste

Directions

1. Bring chicken stock to a boil, add Colusari Red Rice. Bring back to a boil, cover and simmer for 30 to 35 minutes. Drain excess liquid and reserve rice. While rice is cooking, slice and sauté chorizo in a large pot until lightly browned.
2. Stir in garlic and leeks and sauté for 2 to 3 minutes longer. Remove chorizo, leeks and garlic and reserve. Add olive oil to pot and then squash. Sauté squash until soft, then whisk in 2 cups chicken stock. Once squash is broken down with whisk, add remaining chicken stock.
3. Stir in rice, corn, chorizo, garlic and leeks and bring back to a boil. Stir in cream, season with salt and pepper to taste.
4. Simmer for 15 minutes or until desired texture. If thicker chowder is desired, add roux to thicken.

Purchase items in BOLD in-store at Surfas or online at Culinary District!