CutandBaste.com

• 2 large shallots, finely chopped
• 3 garlic cloves, minced
• 3 jalapenos, chopped
• 3 ears of corn, shucked boiled
• 1 cup white wine
• 2/4 cup fresh blood orange juice, strained
• 1 lb fettucini
• Parmesean Reggiano, shaved

In large saute pan, saute shallots over med-high heat until transparent.  Add jalapenos and cook for another couple minutes. Lower heat, add garlic, and cook for 1-2 minutes.

Return heat to high, add wine, and cook down.  Add blood orange juice and corn and lower heat.

Meanwhile, cook fettucini according to box instructions until almost al dente.

Strain and finish cooking in blood orange mixture.  Add corn as well at this point.

Plate and serve with shaved parm.

Bubby’s Burger on a Parker House Bun

• 3 cups Spicy slaw
  
• 1 cup Guacamole
• 1 Mango, sliced
• 2 cups white cheese, grated (manchego, white cheddar, aged goat, etc)
• Flank steak, seasoned with salt, pepper, and cumin
• Tortillas

Grill or saute steak over high heat until medium rare.  Remove from heat and let rest for ten minutes or so.  Slice thinly.

Warm tortillas in oven, grill or saute pan and assemble tacos.

For the salad: chop 3-4 fresh tomatoes and chiffonade a large bunch of fresh mint.  In a medium bowl, toss with good olive oil, a small amount (1 or 2 T) of champagne vinegar, and some lemon juice.  Salt and pepper to taste.

For the tzatziki:  In a small bowl, mix yogurt (7 oz of Fage Greek yogurt), fresh or sauteed minced garlic (1-5 T depending on your taste), about 2 or 3 T of fresh lemon juice, salt and white pepper.   The important thing here is to taste and adjust according to personal preference.

For the meatballs:

• 1-2 large shallots, finely chopped
• 3 Serrano peppers, finely chopped
• 2-3 cloves of garlic, minced
• 1 T tomato paste
• 2 T curry powder
• 1 egg
• 1 cup bread crumbs
• 1 pound ground lamb, well-seasoned with salt and pepper
• Liquid for braising — some mixture of white wine or beer, stock, and canned tomatoes

In a large oven-proof saute pan, saute shallots and peppers over med-high heat.  Lower heat and saute garlic, tomato paste, and curry powder for a couple minutes.  Remove from heat and add to a large bowl to cool. Add egg and bread crumbs.

Lightly mix or fold lamb with hands until fully incorporated.  Make 4-6 meatballs.

Saute over high heat until well browned.  Add liquid and finish in oven at about 425.

Serve with pita bread, hummus, tomato salad, and tzatziki.