Pasta Aglio e Olio
serves 2 – 4
1 lb pasta (reserve 3 Tablespoons of the pasta cooking liquid)
1/4 cup extra virgin olive oil
1 1/2 Tablespoons fresh garlic, chopped
1 1/2 Tablespoons fermented garlic*, chopped
1/2 cup Estero Gold, grated finely (if you can’t find Estero Gold, a good substitute is Pecorino or Parmesan)
1 Tablespoon parsley, chopped
1/4 cup shredded chicken (optional)
1/4 cup kale or any other green / chard / broccoli (optional)
a handful of tomatoes (optional)
*fermented garlic is jarred with our “Kosher Dill” Radishes and Half Sour Cucumbers
Cook pasta according to instructions, to al dente, reserving 3 tablespoons of the cooking liquid.
In a separate pot, sauté the fresh and fermented garlic until tender, about 3 to 5 minutes. If you want, add kale, chicken or tomatoes, along with the cooked pasta and liquid.
Mix in all but 4 tablespoons of cheese and chopped parsley.
Once in bowls, garnish with the rest of your cheese.
Pour yourself a glass of wine, you deserve it!
Herb Crusted Lamb Leg Sandwiches with Apricot Ketchup
Serves 6 to 8
1 whole lamb leg (your local butcher would be happy to help you)
1 really good loaf of bread, we use epi from a local baker, baguette is a great substitute
1/2 cup GSPW Apricot Ketchup
1 bunch parsley
6 sprigs mint
1/2 bunch thyme
2 sprigs Rosemary
1 Tablespoon chopped garlic
3 Tablespoons extra virgin olive oil
Salt and Pepper
Preheat oven to 400 degrees. Roughly chop herbs and garlic. Rub olive oil on lamb leg and season with salt and pepper, and roll in herb-garlic mixture. Set on a sheet tray and roast in oven for twenty minutes, flipping it over half way through. Make sure to rest the lamb at least fifteen minutes after pulling it from the oven before slicing it as thinly as possible, it should be cooked to medium.
Place your epi / baguette in the oven for about three to four minutes, enough to crisp the outside and steam the inside.
Assemble the sandwiches by stuffing the lamb in the bread and dollop a little apricot ketchup.
These lamb sandwiches are great crowd pleaser and packed full of flavor!
Crispy Duck Wings with Peanut – Ginger Sauce, Herbs and Chilies
6 each duck wings (ask your favorite butcher)
1 pint rendered duck fat
2 Tablespoons salt
1 teaspoon freshly ground black pepper
1/2 cup GSPW Peanut-Ginger Sauce
1 each red jalapeño, thinly sliced
1 Tablespoon cilantro, chopped
1 Tablespoon mint, chopped
Preheat your oven to 250 degrees. Generously season duck wings with salt and pepper. Place in a shallow, oven proof pan and let sit for 30 minutes. In the meantime, slowly melt down the duck fat to the liquid state. Pour warm duck fat over the wings, just until submerged. Cook the wings in the oven for 1 hour or so, until the wings are easy to pull apart, but not falling off the bone. Remove from oven and rest about 20 minutes. Using a slotted spoon, remove wings from fat and place on a tray.
Raise your oven to 425 degrees (and if you have the option of a fan). Place the tray of duck wings in the super hot oven for 10 minutes, until they sizzle and form a crispy exterior. Meanwhile, strain the warm duck fat to remove any unwanted duck pieces. Pour into container and keep in your refrigerator until next time.
After wings get crispy, toss in Peanut-Ginger Sauce, sliced chilies and chopped herbs.
You may need a wet towel.
Little Gem Lettuces with Ranch Dressing and Fermented Beets
2 heads little gem lettuces (substitute butter lettuce or romaine)
1 teaspoon salt
4 Tablespoons GSPW Ranch Dressing
3 pieces of Beets with Horseradish, sliced thinly
Chop lettuce into bite sized pieces and place in mixing bowl. Season with salt and toss with ranch dressing. Assemble in a serving bowl and garnish with sliced beets.