An entire generation grew up munching on Chex® party mix. Adding the habanero takes it up a few notches on the Scovie Heat Scale!
Lamb Fesenjan – Lamb with Pomegranate Walnut Sauce
This recipe is courtesy of Saad Fayed. A restaurateur with an avid interest in preparing Middle Eastern cuisine, he has lived and traveled in many Middle Eastern countries, experiencing the flavors and specialties of each region. Saad is currently writing a cookbook that features his family’s favorite dishes. Pomegranate syrup (also known as pomegranate molasses) can be purchased online from The Spice House.
Ingredients
large onion, sliced
1/4 cup olive oil
2 pounds lamb, cut into 1-inch cubes
1/4 cup pomegranate syrup
1 1/2 cup chicken stock
2 cups walnuts, crushed
1 tablespoon plus 1 teaspoon sugar
1 teaspoon black pepper
1 tablespoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon tumeric
1/2 teaspoon cardamom, ground
2 tablespoons lemon juice
Instructions
In a large frying pan, sauté onions in olive oil. Once onions begin to brown add lamb cubes. Simmer on low and allow to cook for about 25 minutes.
In the meantime, prepare pomegranate sauce by combining the chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. Allow to simmer for 10 minutes.
Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 5 minutes.
Add pomegranate sauce and cook over low heat for about 10 minutes.
Serve immediately with white rice. Sprinkle toasted walnuts on top for garnish.
Heat scale: mild
Salsa Fra Diavolo (Running with the Devil Sauce)
“Running with the devil” is my rough translation of salsa fra diavolo, a
pasta sauce redolent with fresh herbs. It can be spread over crusty
bread, sprinkled with cheese, and baked. If cooked until quite thick, it
makes a great pizza sauce, too.
Ingredients
1/3 cup olive oil
1/2 large green bell pepper, seeded and chopped
2 cloves garlic, minced
1/2 small onion, minced
2 tablespoons fresh chopped parsley
4 large tomatoes, peeled, seeded and chopped
3 tablespoons tomato paste
1 teaspoon crushed red New Mexican chile
2 teaspoons minced fresh oregano
1 teaspoon minced fresh thyme
Salt to taste
Instructions
Heat the oil in a large, heavy saucepan over a medium heat. Saute the
bell pepper, garlic, and onion until the onion becomes soft, about 5 to
8 minutes. Lower the heat, stir in the parsley, and simmer for 1 minute.
Add the remaining ingredients and simmer over a very low heat for
approximately 45 minutes, stirring occasionally.
Hungarian Hot Paprika Sauce
Although paprika is more often used in stews than sauces, this sauce was
designed as a condiment for fish. Traditionally, it is served over fried
fillets of river fish.
Ingredients
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon finely ground black pepper
1 cup milk
1 teaspoon minced onion
2 to 3 teaspoons hot paprika
Hint of nutmeg
Instructions
Heat the butter in a saucepan. Add the flour, salt, and pepper and stir
constantly until it starts to bubble. Gradually add the milk, stirring
constantly until the mixture is smooth. Bring the mixture to a boil and
continue to stir for 1 to 2 minutes. Add the onion, nutmeg, and paprika
to the mixture, stir well for 30 seconds, and serve.
Zhug (Yemenite Hot Sauce)
Popular with the Yemenite Jews in Israel and in the Middle East, this
hot sauce starts with a paste of garlic and peppers plus whatever spices
the individual cook chooses, along with cilantro and/or parsley. There
are two versions, this green one and a red one that uses red sweet and
hot peppers. Tomatoes are sometimes added to tone down the sauce, which
can be quite spicy. This quick and easy sauce serves as a table
condiment, as a sauce for grilled fish or meat or for eggs, or can be
added to soups and stews just before serving. It goes especially well
with lamb kabobs.
Ingredients
8 serrano chiles, stems removed (or substitute jalapeño chiles)
6 cloves garlic, coarsely chopped
1 1/2 teaspoons caraway seeds
1 teaspoon cumin seeds
1 teaspoon ground cardamom
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1 tablespoon lemon juice, preferably fresh
1 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 to 3/4 cup olive oil
Salt to taste
Instructions
Place the chiles, garlic, caraway, cumin, cardamom, pepper, cloves, and
lemon juice in a blender or food processor and puree to a smooth paste,
adding some of the oil if necessary.
Add the cilantro and parsley, and while the machine is running slowly,
add the oil until a “soupy” sauce is formed. Season with salt.