food

Comidas Turcas e um Iate

Inspirado pelos anos passados como chef de iate e viajando pelo mundo, o chef Eduardo traz suas memórias do tempo que passou na Turquia, enquanto grelha kebabs de cordeiro, prepara uma salada Shepard e faz uma berinjela defumada recheada com iogurte, alho e limão.

food

Comidas Turcas e um Iate

Inspirado pelos anos passados como chef de iate e viajando pelo mundo, o chef Eduardo traz suas memórias do tempo que passou na Turquia, enquanto grelha kebabs de cordeiro, prepara uma salada Shepard e faz uma berinjela defumada recheada com iogurte, alho e limão.

Supplies

  • 1 large eggplant
  • 1 cup strained yoghurt
  • 2 garlic cloves, finely minced
  • ½ lemon, juiced
  • 3 sprigs roughly chopped parsley
  • ¼ teaspoon sea salt
  • Pinch cracked black pepper
  • ¼ cup white sesame seeds, lightly toasted
  • 1 tablespoon wildflower honey
  • Pinch Montana Mex seasoning

Passo a passo

  1. Preheat oven to the high Broil setting on your oven.
  2. Line a small baking sheet with aluminum foil and place washed eggplant on a sheet pan.
  3. Set sheet pan in the oven so that the eggplant is 4 inches from the upper oven element.
  4. Broil for 6-10 min. Keep an eye on this as it cooks, as cooking time will vary depending on eggplant size; look for black and charred top skin and an eggplant that is soft inside when poked with a pairing knife.
  5. In a small bowl, stir yogurt, garlic, lemon juice, parsley, salt & pepper.
  6. Remove eggplant and let cool for 10 -15 min.
  7. With a paring knife, slice the top of the eggplant vertically from stem to bottom.
  8. Using a fork, fluff the cooked eggplant for a few seconds until lightly broken up, then add the yogurt mixture and stir until mixed to your desired texture and consistency.
  9. Check for seasoning and adjust to your taste.
  10. To finish, place eggplant on a serving platter. Drizzle with honey.
  11. Sprinkle mild red chile seasoning and top with the chopped parsley.
  12. To purchase Montana Mex oils and spices, check out MontanaMex.com.

Supplies

  • 1 pound Beefsteak Tomatoes, seeded & diced into large 1” pieces
  • ½ pound Cucumbers, cut into 1” pieces
  • 2 Jimmy Nardello or Anaheim peppers, cut into 1” pieces
  • ½ red onion, cut into 1” pieces
  • 1 green onion, chopped
  • ½ bunch flat-leaf Parsley, rinsed and chopped
  • ½ cup Montana Mex extra virgin Avocado oil
  • ½ tablespoon Lemon juice
  • ½ teaspoon Montana Mex Jalapeño seasoning
  • Salt, to taste

Passo a passo

  1. Combine all ingredients into a large bowl and mix until evenly distributed.
  2. Check the seasoning level and adjust as needed.
  3. Add a small handful of chopped parsley and a fresh drizzle of avocado oil to the salad once plated family-style on a serving platter just before serving.
  4. To purchase Montana Mex oils and spices, check out MontanaMex.com.

Supplies

  • 1 pound minced lamb
  • 2 cloves garlic
  • ¼ cup chopped onion
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 egg, beaten
  • 1 ½ teaspoons Montana Mex Jalapeno seasoning
  • ½ teaspoons Montana Mex Sweet seasoning
  • 1 teaspoons Montana Mex Chile seasoning
  • Salt and black pepper, to taste

Passo a passo

  1. Combine and mix all ingredients until thoroughly blended.
  2. Cook a small piece of the kebab to check seasoning. Adjust as needed to suit your preferences.
  3. Form the ground meat mixture into 5-inch kabobs and cook on a medium-high heat grill until cooked through and the internal temperature of the meat reaches 145 degrees Fahrenheit.
  4. To purchase Montana Mex oils and spices, check out MontanaMex.com.