I Promise To Make Your Mouth Water

Carnitas, Polenta, Pumpkin Seed Pesto, Avocado, Fresh Corn, Spicy Pumpkin Seeds, Mexican Crema, Pickled Radish and Red Jalapeno, Cilantro, Cotija Cheese

Carnitas, Polenta, Pumpkin Seed Kale Cilantro Pesto
with

Avocado, Corn, Pumpkin Seeds, Mexican Crema
Pickled Radish and Red Jalapeno, Cilantro, Cotija Cheese

What started out as an idea to make a deconstructed pork tamale, morphed into one extremely mouth-watering dish. Creamy polenta with fresh corn is topped with a pumpkin seed kale cilantro pesto. Braised pork shoulder is fried in a bit of oil to give it crispy edges, then piled on top. A dizzying array of garnishes make the dish come alive – avocado, somewhat spicy pumpkin superseedz, pickled radish and red jalapeño, cotija cheese, mexican crema, cilantro.

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I am so pleased to be working with SuperSeedz and their marketing team to develop recipes utilizing their amazing pumpkin seeds. SuperSeedz is an innovative snack company that has reimagined the pumpkin seed – adding flavors like cocoa, cinnamon & sugar, cayenne, curry, and more.

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Lamb Medallion Stack, Warm Anchovy-Pine Nut Vinaigrette

Leg of Lamb Medallion, Dijon Mustard Anchovy Crust
Polenta Cake, Spinach, Parsley, Tomato
Warm Anchovy – Pine Nut Vinaigrette

I’ve been testing leg of lamb recipes for an upcoming event. One of the requirements of the challenge is that the entire recipe use no more than 10 ingredients (not including salt & pepper). So my goal is to get as many colors, textures, and memorable flavors into the lamb main-course dish as possible. Another guideline stipulates that all ingredients must be commonly available – so no Italian summer truffle, no foie gras (now banned here in California).

  1. Leg of Lamb Roast
  2. Olive Oil
  3. Polenta
  4. Spinach
  5. Parsley
  6. Tomato
  7. Anchovy
  8. Pine Nuts
  9. Dijon Mustard
  10. Sherry Vinegar

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Farmers’ Market Fantasy

farmers market basket
before

You’ve heard the expression “like a kid in a candy store?” Well that kid was me this past weekend at the Farmers’ Market in Palos Verdes. If it looked tasty, I bought it. No restraint whatsoever. From Japanese eggplant to okra to heirloom tomatoes. And asatsuki, carrots, red serranos, beets, patty pan squash, spinach, garlic, Anaheim chiles, Thai basil, mitsuba…I had no plan, no recipe in mind. I was simply vegetable-crazy.

vegetable stack
after

8-layer farmers’ market fantasy
curried fresh carrot juice sauce with blanched okra & mitsuba
grilled green & yellow patty pan squash
sautéed spinach with sesame, garlic, soy sauce
crispy polenta cake
fire-roasted anaheim chile
fresh goat cheese & asatsuki
cumin dusted grilled beet
spicy smoky heirloom tomato & thai basil
roasted japanese eggplant, maldon smoked sea salt flakes

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