| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | American | Eastwest2 | 4 | Servings |
INGREDIENTS
| 2 | c | Shredded leftover lamb shank |
| meat see * Note | ||
| 4 | T | Dijon-Sambal Aioli, see |
| below | ||
| 4 | Sourdough rolls or bread of | |
| choice toasted | ||
| 1 | Tomato, sliced | |
| 2 | c | Shredded iceberg lettuce |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Kosher pickle spears | ||
| optional | ||
| === DIJON-SAMBAL AIOLI === | ||
| 2 | Egg yolks | |
| 1 | T | Sambal oelek |
| 1 | T | Dijon mustard |
| 2 | c | Canola oil |
| 1 | T | Fresh lemon juice |
| 1/2 | T | Finely-chopped garlic |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === SPICY POTATO CHIPS === | ||
| Canola oil, for frying | ||
| 4 | Kennebeck or russet | |
| potatoes thinly sliced | ||
| And stored in ice water | ||
| Chili Salt -, 3:1:1 kosher | ||
| salt | ||
| Sugar, chili powder |
INSTRUCTIONS
Note: See the "Curried Braised Lamb Shank With Three Onion Couscous" recipe which is included in this collection. In a large bowl, combine lamb with aioli and check for seasoning. Dress toasted bread with tomato and lettuce and top with lamb. For the Dijon-Sambal Aioli: In a food processor, add yolks, sambal oelek and mustard. Slowly drizzle in oil to emulsify. Add juice and garlic. Season with salt and pepper. Will keep in the refrigerator for 2 weeks. *The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may have been contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." For the Spicy Potato Chips: Heat oil to 375 degrees in fryer. Fry chips until golden brown. Remove immediately and season before oil dries up. Serve fresh and warm. For Plating: Slice sandwich in half. Plate with chips and garnish with pickles. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B03) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 1003 Calories (kcal); 112g Total Fat; (98% calories from fat); 2g Protein; 2g Carbohydrate; 106mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1233
Calories From Fat: 1015
Total Fat: 114.7g
Cholesterol: 163.2mg
Sodium: 503.4mg
Potassium: 887.9mg
Carbohydrates: 22.9g
Fiber: 3.7g
Sugar: 4.1g
Protein: 31.3g