| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
American |
Eastwest2 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Shredded leftover lamb shank meat; see * Note |
| 4 |
tb |
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 |
tb |
Sambal oelek |
| 1 |
tb |
Dijon mustard |
| 2 |
c |
Canola oil |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
tb |
Finely-chopped garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== SPICY POTATO CHIPS === |
|
|
Canola oil; for frying |
| 4 |
lg |
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
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