The Culinary Institute of America

Grilled American Lamb Shawarma

Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., shows how she makes shawarma using American lamb loin. Chef Talmor says the key to shawarma is the marinade. The robust warm spices and vinegar help to tenderize the lamb and balance the flavor. Tender American lamb loin is perfect for this dish because it grills quickly on high heat. Serve the grilled lamb with hummus, shirazi, sumac onions, tahini, and amba– all wrapped inside of a fresh pita or a laffa wrap. This tantalizing combination of savory, smoky, aromatic spices, and tangy accents, makes an epic sandwich! This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the Grilled American Lamb Shawarma recipe here!

American Lamb Mrouzia

Mrouzia is a sweet and spicy North African lamb stew that has graced tables for centuries. Chef Mica Talmor of Pomella restaurant in Oakland, Calif., shows us how to prepare Mrouzia with American lamb shank. Her version draws from tradition, but includes some modern updates. The combination of rich, tender lamb, aromatic spices, and sweet, roasted grapes makes this iconic dish a menu favorite. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the American Lamb Mrouzia recipe here!

American Lamb Merguez Bourek

Bourek is a savory pastry made of flaky phyllo stuffed with meat, potatoes, or spinach that is enjoyed all over the Middle East and Central Asia. In this version, Chef Mica Talmor of Pomella restaurant in Oakland, Calf., makes bourek stuffed with bold and spicy American lamb merguez sausage. Merguez is a North African sausage that has been enjoyed for centuries and is popular on menus today. Chef Mica serves the American Lamb Merguez Bourek with tahini-yogurt sauce and a garnish of mint, cilantro and harissa. The dish's combination of spicy lamb and flaky pastry makes it a popular appetizer at Pomella. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the American Lamb Merguez Bourek recipe here!
 

American Lamb Roulade Stuffed with Freekah, Cherries and Mint

Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., demonstrates how to make lamb roulade, a traditional dish that she reimagined for her menu. She stuffs lamb necks with mint, freekeh, and dried sour cherries that she then rolls, ties and braises. Chef Mica slices the roulade and serves it with a salad of grilled romaine lettuce, freekeh, and a preserved lemon vinaigrette. This combination of ingredients elevates and complements the flavor of the lamb neck. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the American Lamb Roulade recipe here!  

Savory Egg Tartlets: Chawanmushi-Style Dan Tats

Chawanmushi is a savory egg custard that is a beloved Japanese comfort food. Chawanmushi means "steamed in a teacup" because the custard is cooked and served in a small serving bowl or cup. In this chawanmushi with a twist, the custard is served like dan tats, or the Chinese egg custard tarts served in Dim Sum. These chawanmushi tartlets are a beautiful shared appetizer, grab and go snack, or amuse bouche.
Get the Savory Egg Tartlets recipe here!

China: Part 2: A market tour of Chengdu with Fuchsia Dunlop

Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet.

Rice Paper “Chimichangas”

Chimichangas are delicious deep-fried burritos popular in Tex-Mex casual dining. These Asian-inspired chimichangas are made with rice paper, and filled with sushi rice, roasted peppers, halibut, and sweet and spicy Thai Chili Sauce. These rice paper chimichangas are a fun and delicious Tex-Mex and Asian mash-up!
Get the recipe for Rice Paper “Chimichangas” here!

Fat Washed Ponzu & Beurre Blanc Sauce

Fat washing is a mixology technique in which you infuse fat into a liquid, and the fat separates and rises to the surface. The result is two flavorful products. The fat is infused with the flavor of the liquid, and the liquid is infused with the flavor from the fat. Mixologists like to fat wash various alcohols to add more depth, mouthfeel, and complexity to cocktails. Chefs can use the infused butter, duck fat or olive oil to make delicious sauces. In this video, Kikkoman Executive Chef Andrew Hunter shows us how to make fat washed citrus seasoned ponzu. Using the fat washed ponzu, he makes a delicate and aromatic beurre blanc served over roasted halibut.
Go to the Fat Washed Ponzu & Beurre Blanc Sauce recipe here!