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Malagasy Monkfish Curry
Serve over steamed basmati rice. Garnish with more cilantro and lime wedges.
Moroccan Grilled Rack of Lamb
Moroccan Grilled Rack of Lamb
This is an easy way to prepare a rack of lamb on the grill that will taste like a million bucks. The rack gets rubbed down with spices, seared on the grill, the brushed with dijon mustard and an herb and garlic paste. The rack will only take about 12 minutes to grill. Let rest for a few minutes and cut into individual chops.
Equipment
- food processor
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 rack of lamb
Seasoning
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Herb Paste
- 1/4 cup cilantro
- 1/4 cup parsley
- 3 garlic cloves
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp dijon mustard
Instructions
- Mix all of the spices together.
- Rub the rack of lamb with the spices on all sides.
- Turn the cilantro, parsley, garlic, olive oil, and lemon juice into a paste in a food processor.
- Start your charcoal in the chimney starter. All them to get gray. Poor them into the grill and put on the grate. Place the rack meat side down on the grill for 4 minutes.
- Flip over. Brush on the dijon mustard.
- Spread the herb paste over the rack of lamb. Grill for 4 minutes.
- Flip the rack over paste side down. Grill for another 4 minutes.
- Allow the rack to rest for 5 minutes.
Cut into individual chops and serve.
Arrachera (Mexican Skirt Steak)
Serve the skirt steak on corn tortillas with cilantro, onion, jalapeños, and your favorite hot sauce.
Relleno Negro (Stewed Black Turkey)
Relleno Negro (Stewed Black Turkey)
I was just recently in Belize and my tour guide to the Mayan ruins was telling me about this dish called relleno. He was describing it to look like a pot of mud with shredded turkey in it. He said how flavorful it was and that I should try it out…so I needed to learn how to make it.Relleno negro originated from the Mexican Yucatán, but is also eaten in Belize and Guatemala. The paste is made out of charred arbol and ancho chilies, cloves, cumin, garlic, sour orange, oregano, and achiote. You can only find this paste in Latin markets if you’re not going to make it from scratch. I got mine in Belize for $1. Turkey gets simmered in this paste with giant egg yolk stuffed meatballs known as “the boot”. The turkey gets shredded and the meatballs sliced. The relleno negro is always served on top of tortillas. Not the prettiest looking dish but unbelievably flavorful.
Servings: 6
Ingredients
- 1 tbsp vegetable oil
- 1 small onion diced
- 5 garlic cloves minced
- 1 small tomato diced
- 3 small sweet peppers sliced
- 2 quarts water
- 4 oz recado negro paste
- 2 bone in turkey thighs 3-4lbs total
- salt and pepper to taste
The Boot
- 1 lb ground beef or pork
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 small tomato finely chopped
- 1 egg
- 3 hard boiled eggs yolks and whites separated
- 3 sprigs epazote leaves
- salt and pepper to taste
Instructions
- Heat up the oil in a large pot. Sauté the onions and garlic for 3 minutes over medium high heat.
- Add in the tomatoes and peppers. Sauté for 2 minutes.
- Pour in the water. Dissolve the recado negr0 paste. Add in the turkey thighs. Cover and simmer for an hour.
- While the turkey is simmering, separate the yolks from the whites.
- In a large bowl, mix together the ground beef, chopped egg whites, the raw egg, onion, garlic, tomato, salt and pepper.
- Form into 3 meatballs; stuffing the yolks in the center.
- At the 1 hour mark, add the meatball’s into the pot with the turkey. Simmer for 1 more hour or until the turkey shreds off the bone.
- Season with salt and pepper.
Slice the meatballs and shred the turkey. Serve with tortillas.
Grilled Caramelized Apples
Grilled Caramelized Apples
This is a quick and easy side dish that pairs great with pork. The apples caramelize in the foil pouch with butter, brown sugar, and cinnamon while absorbing a nice smokey flavor. They will only take 5 minutes prep time and 10 minutes to grill.
Servings: 2
Equipment
- chimney starter
- charcoal
- grill
- aluminum foil
Ingredients
- 1 large apple peeled and cored
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
Instructions
- Cut the apple into slices.
- Make a pouch out of the aluminum foil. Mix together the apples with the butter, brown sugar, and cinnamon. Seal the pouch.
- Let the charcoal get grey in the chimney starter. Pour the charcoal in the grill. Place the pouch over the charcoal. Grill for 5 minutes a side.
The apples pair great with pork chops!
