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January 25, 2008
Floyd Cardoz, Executive Chef/Partner of Tabla and author of One Spice, Two Spice, shares his favorite childhood recipe, inspired by the culture and flavors of home-style Indian fare, Pan-Roasted Cod and Clams with Basmati Kanji.
Watch the segment from TODAY:
Click continue reading for the recipe.
Floyd Cardoz, Executive Chef/Partner of Tabla and author of One Spice, Two Spice, shares his favorite childhood recipe, inspired by the culture and flavors of home-style Indian fare, Pan-Roasted Cod and Clams with Basmati Kanji.
Continue reading Floyd Cardoz: Pan-Roasted Cod and Clams with Basmati Kanji.
January 25, 2008
Secret Sauce Bonus:
Method: Salmon
- Preheat the oven to 350°F.
- Finely grind the coriander seeds, fennel seeds, and peppercorns together in an electric coffee/spice grinder. Stir the ground spices and chutney together in a small bowl.
- Starting at a narrow end of each piece of salmon, cut a slit in each piece with a small paring knife, cutting almost all the way down to the other narrow end. (Don’t go all the way through.) Stuff each piece of fish with a generous tablespoon of stuffing. Season the fish all over the salt and pepper and let sit for 5 minutes.
- Heat the oil in a 12-inch ovenproof skillet over moderately high heat until it shimmers and sauté the fish until golden on the bottom, 2 to 3 minutes. Turn the fish over with a spatula and transfer the skillet to the middle of the oven. Roast the fish until just done, 5 to 6 minutes. Serve the fish in wide shallow bowls or soup plates with the sauce.
Method: Coconut Coriander Chutney
- Pulse the cilantro, coconut, chile, garlic, and ginger in a food processor until finely chopped.
- Puree the onion, olive oil, lime juice, and cilantro mixture in a blender until smooth. (Put the onion, oil, and lime juice into the bottom of the blender and put everything else on top; that way, there will be enough liquid to puree the mixture. If necessary, add 2 to 4 tablespoons water.) Add the mango chutney and puree until very smooth. Season the chutney with salt and pepper and transfer it to a bowl. Refrigerate the chutney, covered, for 2 hours so that flavors meld. The chutney keeps in an airtight container in the refrigerator for 1 week.
- Before serving, taste the chutney and adjust the seasonings.
Yields 6.
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January 25, 2008
Secret Sauce Bonus:
Method:
- Grind the mustard seeds, peppercorns, and cardamom pods in an electric coffee/spice grinder until medium-fine. Set aside half the ground spices (about 1 scant tablespoon) to make the sauce. Put the remaining ground spices in a bowl and stir in the rosemary and oil.
- Coat the lamb with half of the spice rub. Marinate the lamb, covered and refrigerated, for 4 to 8 hours.
- Prepare the sauce: Heat 4 ½ tablespoons oil in a heavy 4-quart pot over moderately high heat until it shimmers and cook the shallot, ginger, and garlic until the shallot is translucent, about 2 minutes. Add the scant tablespoon of ground spices, the tomatoes, and the salt and continue to cook, stirring occasionally, until the tomatoes start breaking down, about 4 minutes.
- While the tomatoes are cooking, heat the reduced stock to boiling. Add the boiling stock and sugar to taste to the tomatoes and cook over high heat, stirring occasionally, until reduced by about a third, about 15 minutes. You should have about 2 ½ cups sauce. Remove the sauce from the heat and keep it warm.
- Preheat the oven to 350°F. Season the lamb with salt.
- Heat the ¼ cup of the oil in a heavy 12-inch skillet over high heat until it shimmers. Sear half of the lamb on one side until golden, about 2 minutes. Turn the lamb over and transfer to a shallow roasting pan. Sear the remaining lamb in the remaining oil the same way. Turn it over and transfer to the roasting pan.
- Put the pan in the middle of the oven and roast the lamb for 5 minutes for medium-rare meat. Remove the lamb from the oven and baste thoroughly with the fat in the pan. Transfer the lamb to a platter and let it rest for 10 minutes.
- Coarsely chop the mint and rosemary and add to the sauce off the heat. Let the sauce sit for 10 minutes, then strain it through to sieve into a small pan, pressing firmly on the solids. Discard the solids and gently reheat the sauce. Slice the lamb and serve with the sauce ladled over.
Yields 6.
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