RECIPE by Chef Daniel Cary
COMMENTARY by James Justi
The first time I got to try these many years ago. It was perfectly balanced, almost every bite was the perfect mixture of flavors. I had texted him to send me a recipe for the blog and I randomly asked if he could send me this recipe. About 30 minutes later, I receive a text message. It was the photo at the start of the post. He was actually making them when I requested the recipe. This is a great recipe for having company over for a relaxed tasty meal. It won't take all day, so you can still spend time with visitors.
Green Goddess Sauce
6 oz Green Garlic
2 oz Sorel or Green Onions
.75 oz Fresh Cilantro
1 oz Parsley
.5 oz Basil
3.5 oz Spinach
3 cups Grapeseed Oil
1 Egg White
2 Egg Yolks
2 Lemons Juiced
2 oz Pickle Liquid
-Make a Mayo with the eggs
-Using a food processor/ blender/ immersion blender puree ingredients until smooth.
-Mix the homemade mayo with the green puree
-Last step is to thank Dan for a delicious sauce
Lamb Meatballs
2 lbs Ground Lamb
1 Cup Breadcrumbs
2 Eggs
1 Bunch Fresh Cilantro
3 Tbs Sambal
1 Large Shallot
1 tsp Cumin
1 tbspCoriander
1 tbsp Hot Smoked Paprika
1 tbsp Fennel
Salt to taste
Pepper to taste
-Preheat Oven to 350-400 I cook mine on the lower side, then will throw them under the broiler for a few to add some extra crunch.
-Form into small balls. These will be loaded into pitas so you do not want to do a large meatballs.
-Cook until medium
Tomato Salad Preparation
Shallot
Tomato
Feta
Fresh Cracked Pepper
Salt to taste
Basil
Parsley
Apple cider vinegar
Olive oil
Dice all ingredients to your liking and mix together.
Now build your pita and enjoy!
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