What a pleasure to have Ruben Blake Griffin on my Cable Cooking Show. Educated in CA at the CIA and after a long restaurant career, Rubin is starting his own catering business called NYA Catering in the Bloomfield/Birmingham area of Michigan. That stands for NOT YOUR AVERAGE Catering Company and I would truly second that emotion! Ruben is far from an average cook and today he brought his expertise into the Flavor Secrets Kitchen. He always kicks everything up a notch… and here, for you, are the recipes for the dishes we made on the show!
APPETIZER: Lamb Kofta Tots
4 cloves garlic,minced
1 tsp. Kosher salt
1 pound ground lamb
3 T grated onion
1 T chopped fresh parsley
2 T chopped fresh mint
1 T ground coriander
1 tsp ground cumin
1/2 T ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. black pepper
BAKE at 375 F for about 10 minutes, or until just done. Serve on a spoon with Tatziki Sauce and a garnish of fresh mint.
ROASTED GARLIC TATZIKI SAUCE:
Roast 6 small garlic cloves in the oven at 375 F for about 30 minutes or a little longer, until slightly browned and soft. You should have 1/4 cup. Mash or purée.
1/4 cup cucumber, puréed and strained to get the water out.
Pinch of cayenne
2 cups Greek yogurt
Just mix it together for some great Tatziki!
APPETIZER: BACON BOURBON JAM
2 pounds bacon, diced
1 onion, diced
1/4 cup garlic, chopped
1/2 pound brown sugar
1 cup maple syrup
1/4 bottle Wild Turkey Bourbon
Cook the bacon until firm. Drain the pan. Add the rest of the ingredients and simmer for 5 to 6 hours.
SIDE: ROASTED CAULIFLOWER
Place a whole cauliflower in a casserole pan or on a baking sheet. Drizzle it with oil and rub it with a BBQ rub. (We used Seasons Harvest BBQ Rub.)
Place in a pre-heated 375 F oven for 30 minutes. Turn the oven off and leave it in there another 30 minutes or until your dinner is ready.
You can also prepare this without the rub, and/or purée it.
SIDE: COOKED BRUSSEL SPROUTS SALAD
Cut 3 cups Brussel Sprouts into thin slices. Add it to the pan after you remove the lamb chops and rosemary sprigs. Stir up any fond in the bottom of the pan and cook until al denté.
Add 1 cup Pancetta or Prosciutto, cut into small pieces. Sauté until the meat is rendered.
Add 1/3 cup blue cheese and stir through. Turn off the heat and leave the salad in the pan until ready to use.
RAW BRUSSEL SPROUTS SALAD
Cut the sprouts into very thin slices. Toss with Deviled Egg Vinaigrette and serve.
DEVILED EGG VINAIGRETTE
1 cup chopped hard boiled eggs
1 cup rice wine or champagne vinegar
1 T Dijon mustard
1 T paprika
1 tsp onion powder
1 tsp. granulated garlic
2 cups vegetable oil
Mix the first six ingredients in a food processor. Then run the processor while you drizzle in the vegetable oil. Mix in just enough to moisten the salad. You will probably have extra for later use. Other things that would taste great in this salad are blue cheese, bacon, turkey bacon and/or nuts.
MAIN COURSE: LAMB CHOPS
Season the chops on both sides liberally with salt and black pepper. Sauté in a little vegetable oil until crispy brown on both sides. Add a few sprigs of fresh rosemary to the pan but don’t pull off the leaves.
(Don’t crowd your pan! Do this in batches if necessary.) Set aside.
When ready to eat, place in a pre-heated 375 F oven and bake for about 10 minutes for medium rare.
Serve with the baked cauliflower and cooked Brussel Sprouts Salad. Serve the raw salad on the side or use it for a different meal.