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Entries in Adam Pearson (43)


recipe: mini falafel sandwiches

1 15 oz can chickpeas drained
2 tblsp tahini
1/2 C yellow onion, minced
2 cloves garlic, minced
3 tblsp parsley, minced
2 tblsp cilantro, minced
1/2 tsp ground cumin
pinch chili flakes
2-4 tblsp all-purpose flour
salt and pepper to taste
vegetable oil for frying
1 package mini pitas
1 C romaine lettuce, shreaded
1/2 C cucumber yogurt sauce
a few pickled turnips and Persian cucumbers, which can be found at Middle Eastern grocery markets
Makes 9-10 sandwiches

1. Combine chickpeas, tahini, onion, garlic, parsley, cilantro, cumin, chili flakes in the bowl of a food processor and pulse to combine. If you like it to be more chunky, just process the mixture less.

2. Remove mixture to a large bowl, season with salt and pepper and stir in flower 2 tablespoons at a time till you have a thick paste.

3. With your hands, form the mixture into small balls, about 1-1/2” in diameter—don’t be surprised they’ll shrink up a little when fried—and place in the refrigerator for 30 minutes or overnight.

4. Heat 2-3” of oil in a sauce pan with a candy thermometer to 350°F and fry the balls in batches until they’re golden brown—about 3-5 minutes. Remove and drain on paper towels.

5. Serve falafel on mini pita topped with cucumber yogurt sauce, shredded lettuce, pickled turnips and cucumbers.

Adam’s hints:
—I recommend making a double batch—they will go quickly.
—you can find mini pitas at most grocery stores like Whole Foods Market and Trader Joe’s.
—bonus: the little squares in the middle are Manchego cheese cut into cubes—served on top of quince paste cut into the same size cubes, rolled in crushed marcona almonds and served it with micro greens. It’s kind of a non-recipe but they’re very good.


recipe: lamb meatballs with cucumber yogurt sauce

to make the cucumber yogurt sauce:
1/3 C cucumber, peeled and diced
3/4 C Greek yogurt
2 tblsp mint, minced
2 tblsp fresh lemon juice
2 tblsp sour cream
2 tblsp honey
1/2 tsp ground cumin
1/4 tsp sweet paprika
salt and pepper

1. Place all the sauce ingredients in a bowl and stir to combine, season with salt and pepper.

2. Cover and refrigerate 30 minutes or overnight.

to make the lamb meatballs:
1 lb ground lamb
1/2 tblsp olive oil
1/2 yellow onion, minced
1 jalapeno, seeded and minced
1 tsp mint, minced
2 tblsp Italian parsley, minced
1 tsp garlic, minced
1/2 tsp kosher salt
1/4 tsp fresh cracked black pepper
pinch of clili flake
1/2 tsp lemon zest
splash olive oil
sliced cucumber, mint and pomegranate seeds are all optional, tasty garnishes
Makes about 18

1. Heat 1/2 tablespoon olive oil in a small skillet over med-high heat. Sauté onions and jalapeno until tender, about 3-5 minutes and set aside to cool slightly.

2. Combine all ingredients in a bowl, mix by hand until combined, then roll into balls about 1” in diameter. Cover meatballs and refrigerate for 2-4 hours or overnight

3. Pre-heat oven to 350°F and remove meatballs from the fridge.

4.Heat olive oil in a large skillet over med-high heat and brown meatballs in batches—be sure to brown them on all sides, about 4-5 minutes per batch.

5. Once browned, place on a baking sheet roast until fully cooked—about 10-15 minutes.

6. Serve warm on sliced cucumber garnished with a sprinkle of pomegranate seeds, sprigs of mint and with the yogurt sauce as a side dip.

Adam’s hints:
These meatballs are awesome served as a sandwich—in a pita with crispy romaine lettuce red onions and cucumber yogurt sauce—and they can easily be prepped the night before.


recipe: adam's gazpacho

1 28oz can diced tomatoes
1 english cucumber, peeled and chopped
1 red bell pepper seeded and chopped
1/2 sweet onion peeled and chopped
2 cloves garlic peeled and chopped
1 japapeno seeded and diced
1/2 tsp ground cumin
12 oz tomato juice
1/4 C extra virgin olive oil
1-2 tblsp sherry vinegar
1 tblsp lemon jiuce
1/4 C blanched almonds toasted
salt and pepper to taste
extra virgin olive oil
croutons, optional for garnishing
Makes 6 cups

1. In blender or food processor, combine canned tomatoes, 1/2 of the cucumber and 1/2 the bell pepper, onion, garlic, jalapeno, cumin and tomato juice. Puree on high. While it’s still running, add olive oil, vinegar, and lemon juice. Season with salt and pepper and adjust to taste. If mixture is to thick, thin it by adding a little water.

2. Refrigerate for 30 minutes to an hour.

3. Serve in small bowls and garnish with the remainder of the diced cucumber and red pepper. Drizzle with extra virgin olive oil and top with it all off with sliced almonds.

Adam’s hints:
—this is fantastic served any time of the year so don’t think it’s just for summer.
—I used can tomatoes because they are canned at the peak of tomato harvest so they’re always great—and if you like it spicy don’t seed the jalapeno.
—lastly, one of the best things about this soup is that it’s served chilled so it can be made a day in advance.


recipe: mediterranean cheese balls

to make the cheese base:
8 oz cream cheese, at room temp
1-1/2 tblsp green onion white parts, chopped
1 teaspoon Worcestershire sauce
1/2 tsp black pepper

to make the flavors:
4 oz blue cheese, crumbled
4 oz cheddar cheese, crumbled or shredded
4 oz feta cheese, crumbled
1 jalapeno, seeded and minced
1 tsp kalamata olives, chopped

to make the coatings:
1/2 C bacon, cooked and chopped into bits
1/2 C parsley, chopped
1/2 C walnuts, chopped

1. In a stand mixer, or in a bowl with a wooden spoon, blend the cream cheese, onions, Worcestershire sauce and pepper until fully combined.

2. Divide cream cheese mixture into three separate bowls. Place blue cheese in one, cheddar and jalapeno in another, and feta and olive in the last. Mix each until combined.

3. Roll into small bite sized balls and coat blue cheese balls in walnuts, cheddar and jalapeno in bacon ‘bits’, and feta and olive in parsley.

5. Refrigerate covered for 30-60 minutes then serve.

Adam’s hints:
—you can really mix these up as you fancy since any flavor combos you like will probably work well.
—and they can be made well in advance. Simply blend the cheese based, roll into balls and pop in the fridge. When ready to serve, roll in the coatings and it’s time to party!


recipe: fried tofu with sweet chili sauce

Directions for sweet chili sauce:
1/2 c rice wine vinegar
1/2 c sugar
2 tblsp hot clili paste (sambal)
1 tblsp minced garlic
1 tblsp cornstarch
2 dashes of fish sauce or to taste
1 tblsp cilantro, chopped fine
2 tblsp roasted peanuts, chopped (divided)
1 green onion sliced for garnish

1. Place vinegar and sugar in a small saucepan and simmer over med-heat until sugar devolves. Stir in chili paste and garlic.

2. In a separate bowl, stir 3 tablespoons cold water and cornstarch. Add to vinegar mixture and whisk until sauce thickens—about 3 minutes. Remove from heat and let cool.

3. Stir in fish sauce, cilantro and 1 tablespoon peanuts—save the remaining peanuts to garnish—and set aside.

Directions for the tofu:
6 oz firm tofu, drained and cut into wedges
1 qt vegetable oil

1. Pre-heat oil in a large heavy pot over med-high heat. Use a candy thermometer to make sure the oil temperature is 375°F. Once oil is hot, carefully place tofu into pot and fry until golden, about 8 minutes.

2. Carefully remove the tofu from the oil and let it drain on paper towels. Serve warm with sweet chili sauce and sprinkle with peanuts and sliced onions.

Adam’s hints:
—make sure to remove as much of the liquid from the tofu as you can.
—in a bowl or on a plate, place tofu on top of a few paper towels and with a few towels on top, gently press to remove moisture.
—replace paper towels and put a plate on top to squeeze out as much as you can, about 15 minutes should do it.

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