A Celebration of Chefs and Community

Home , Cayenne pepper

THE CULINARY INSTITUTE OF AMERICA’S 22ND ANNUAL | VIRTUAL EDITION

WORLD KITCHENS, WORLD TABLES A Celebration of Chefs and Community

Tuesday, November 10, 2020

GENERAL SESSION I WORLD KITCHENS, WORLD TABLES: FOOD, CULTURE AND DISCOVERY

Anne E. McBride, PhD Moderator

Ozoz Sokoh Carme Ruscalleda Mauro Colagreco Presenters

#CIAWOF GRILLED ROMAINE LETTUCE WITH YAJIN KULI SAUCE Yield: 2 Portions

Ingredients Amounts

Yajin Kuli Spice Blend Groundnut/peanut powder, roasted ½ cup Ginger, ground 1 Tbsp. Sweet paprika powder 1 Tbsp. Onion powder 1 Tbsp. Sea salt, fine 1 ½ tsp. Garlic powder 1 tsp. Cayenne pepper ground ½ to 1 tsp. Selim, ground grains of pod, or ½ tsp. grains of paradise (optional) African cubeb pepper, ground ½ tsp. Cloves, ground ¼ tsp.

Yajin Kuli Sauce Coconut sugar 1 tsp. Coconut milk ½ cup Yajin Kuli Spice Blend (see above) 2 Tbsp. Lime juice, fresh 2 Tbsp. Coconut water, to thin as needed

Charred Sweetcorn Salsa Sweetcorn cob, medium 1 ea. Red onion, whole, about ¼ cup 1 ea. Tomatoes, firm, whole, about 1 cup 2 ea. Jalapeno, whole ¼ - ½ ea. Peanut or olive oil 3 Tbsp. Salt as needed Ground black pepper as needed Lime juice 2 tsp. Lime zest 1 tsp. Cilantro, fresh, chopped 1 cup

Grilled Lettuce (see variation) Romaine lettuce head, whole 1 ea. Peanut oil 3 Tbsp. Salt ¼ tsp.

Serving Peanuts, roasted, roughly chopped ¼ cup Lime wedges as needed

Method 1. For the Yajin Kuli Spice Blend: Combine all the ingredients in a large jar. Shake well. Refrigerate or freeze for up to six months. 2. For the Yajin Kuli Sauce: Set a small to medium pot on the heat, add the coconut sugar. Stir and allow to cook on low to medium heat for one to two minutes till brown. Stir in the coconut milk and let cook for a minute. Add the yajin kuli, stir well to combine. Allow it to simmer for thirty seconds. Taste and adjust accordingly. Remove from the heat. Stir in lime juice and a touch of (coconut) water to thin. 3. For the Charred Sweetcorn Salsa: Prep the corn and the onion, tomatoes, and jalapeno by cutting in half. Heat up a skillet and add a couple of tablespoons of oil. Lightly salt the corn and vegetables and char. The corn should be cooked through and the vegetables should take on some color. Remove from the pan, allow to cool then chop up the onions, tomatoes and jalapeno; and shave the corn kernels off the cob. 4. Season with salt and pepper. Allow to sit at room temperature for at least half an hour before serving or refrigerate for up to three days prior. Stir in the lime juice, zest, and cilantro just before serving. 5. For the Grilled Lettuce: Cut the lettuce lengthways into four, top to button. Drizzle 2 tablespoons of peanut oil over the lettuce quarters. Season lightly with salt. Heat a skillet over medium heat, add a tablespoon of peanut oil. When hot, add the lettuce - don’t crowd the pan. Cook on each side for 1 minute, until blackened in part. Remove from the heat 6. For Serving: Put a spoonful of the Yajin Kuli Sauce on a plate, add the Grilled Lettuce and top with the Charred Sweetcorn Salsa. Finish with a sprinkle of peanuts and lime wedges.

Variation: Grilled plantains or sweet potatoes make heftier alternatives to the lettuce.

Note: Everything but the grilled lettuce can be made ahead. If you make the yakin kuli sauce ahead, refrigerate and gently reheat to serve - you can thin with a touch of coconut water or milk.

I prefer the salsa when it has had at least a day to rest - I find it enhances the smokiness.

LAMB MILLEFEUILLE Yield: 6 – 8 Servings

Ingredients Amounts

Dried Leaves Chard leaves 30 ea. Mustard leaves 30 ea. Nasturtium leaves 30 ea. Red orange leaves 30 ea. Sea lettuce leaves 30 ea. Nori seaweed sheets 30 ea. Sorrel leaves 30 ea. Cabbage leaves 30 ea.

Lamb Sea salt, grey as needed Lamb, leg of 1 ea. Extra virgin olive oil as needed Carrot 1 ea. Onion 1 ea. Celery stick 1 ea. Butter 100 g Lamb broth 3 L Bouquet garni (bay leave, thyme, 1 ea. rosemary)

Confit Kombu Water ¼ cup Mirin 50 g Sugar 100 g Soy sauce 150 g Royal kombu leaves 2 ea.

Lamb Sauce Lamb Jus (reserved from cooking the 200 g lamb leg) Confit Kombu Strips (from above) 30 g

White Sesame Flax Water ¾ -1 cup Cornstarch 15 g Caster sugar 5 g Salt 2 g White sesame seeds 100 g

Seaweed Mayo Egg yolks 2 ea. Egg 1 ea. Salt as needed Lemon juice as needed Sunflower oil 300 g Seaweed, dried, different kinds, dulse, 20 g nori, sea lettuce

Serving Lettuce leaves, fresh as needed

Method 1. For the Dried Leaves: Clean the leaves and dry them. Let them dehydrate in a dehydrator 50°C for 6 hours at least. Once dry, store them in a hermetic container. 2. For the Lamb: Salt the lamb leg. In a ceramic Dutch-oven, heat up the olive oil and cook the lamb until it’s browned on each side. Take the lamb leg out and set is aside for later. 3. Chop the vegetables into a mirepoix, all in equal sizes. Then, in the same Dutch-oven, sauté the vegetables. Add the butter, and let it heat up. Put the leg of lamb back in the pan and fill it with the broth, and add the bouquet garni. Cover the Dutch-oven with a lid and place it in an oven at 180°C for at least 3 hours – or until it's entirely cooked and tender). Once tender, take the pot out of the oven, and allow the lamb rest for at least 20 minutes before serving. 4. For the Confit Kombu: In a Dutch-oven put the water, mirin, sugar, and soy sauce. Bring it to boil and lower the heat to the minimum. Add the kombu leaves and let it cook slowly for about 20 minutes. Turn off the heat and let it cool down at room temperature. Once it’s chilled enough, cut the kombu in thin strips. Place the strips back in the cooking liquid. 5. For the Lamb Sauce: In a pan, reduce the Lamb Jus to half of its quantity. At the last minute, add the Confit Kombu strips, without the liquid. 6. For the White Sesame Flax: In a pan the water to a boil, with the cornstarch, sugar, and salt. Add the white sesame and mix to incorporate it. Spread the mixture onto a pan with a non- stick baking liner. Cook the mixture for 8 minutes in an oven at 185°C. Let it cool. 7. For the Seaweed Mayo: Add the egg yolks and the egg to a bowl, and whisk them well. Season with the salt and lemon juice. Slowly, a few drops at a time, pour the oil into the bowl while whisking constantly. Once the mayonnaise has started to thicken, continue to pour the oil in a slow and steady stream. Add the dried seaweed, and adjust the seasoning as needed. Store the mayonnaise in the fridge until ready to serve. 8. To Serve: Portion the lamb and glaze it with the Lamb Sauce. Make a sandwich with two fresh lettuce leaves. On a plate, make a dot of the Seaweed Mayo. Start making a pile while layering different kinds of Dried Leaves, White Sesame Flax, and Seaweed Mayo. In the middle place the lamb sandwich; finish with the rest of the Dried Leaves. Finish the dish with more of the Lamb Sauce over top.