Text 17281, 99 rader
Skriven 2008-12-04 00:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Adams Morgan
====================
-=> Quoting Michael Loo to All <=-

 ML> Adams Morgan eats....

I wasn't familiar with the name; I even thought it might be a
person and not a place but a little googling enlightened me as to
where it is and how it got its name. It sounds like a great
nightclub and restaurant district.

 ML> There are a lot of interesting eateries in Adams Morgan

So I discovered vicariously.

 ML> Madams Organ, but Susie nixed that for some reason.

The menu overdoses on adolescent single entendres but I'd go anyway
for the music.

 ML> Jonathan ordered "Buffalo oysters,"

That sounds good, blue cheese and all.

 ML> I told him his poop would smell like salami
 ML> tomorrow. Naughty me.

Positively evil. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Basmati Macadamia Nut Tatziki And Masala Rubbed Lamb
Categories: Lamb, Indian
  Servings: 4

           TATZIKI:
      2 c  basmati rice
      1    red onion
      1 ts chives
      1 ts scallions
      1 c  macadamia nuts (raw)
      1    lemon juice (fresh)
    1/4 c  golden raisins
    1/4    fried lamb fat (fried
           crispy)
      2    yogurts (plain)
           salt and pepper
           LAMB:
      1    New Zealand lamb rack; 6- 8
           chops
      1 c  masala spice
    1/4    spicy olive juice
           salt and pepper
           CURRY MISO EMULSION:
      1 c  red miso
      1 ts curry powder
      1 ts garlic powder
      1 ts garam masala
      1 c  heavy cream
      1 ts canola oil
      1 ts cayenne pepper
      3 c  vegetable stock
      1 ts garlic
      1 ts ginger
      1 bn cilantro

Tatziki: 1. Cook basmati rice and set aside. 2. In a mixing bowl,
add onion, chives, scallions, golden raisins, lemon juice, macadamia
nuts, and toss. 3. Add rice and yogurt and mix well and refrigerate.

Lamb: 1. Rub lamb with masala spice, salt and pepper, and spicy
olive juice and put in fridge. 2. Grill lamb rack till rare and
finish in oven at 420 degree till desired temp. 3. Let rest for 2-3
min before cutting.

Curry Rice Emulsion: 1. In a sauce pan, add ginger, garlic,
cilantro, and saute. 2. Add vegetable stock and reduce by 1/4. 3.
Add curry powder, garam masala, cayenne pepper, and heavy cream and
reduce by half. 4. Blend and strain.

Recipe By: Gene Villiatora Published in: Top Chef Season 5

Recipe Notes

Gene had never made Indian food before. What he called Tatziki,
Padma said was a classic South Indian dish called Curds and Rice.
She said every home in southern India made this dish and Gene's was
perfection.

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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