As a chef, I've always held a passion for exceptional, adventurous food. Recently I've felt that passion turn into a curiosity around what it takes to bring an exceptional meal together, from field to table. I've been exploring the pathways and processes that bring food to the table: growing and harvesting, raising and butchering, and everything in between. It's been a challenging, rewarding adventure. Inviting friends to join in the harvest and butchery of our sheep was such a fitting way to bring my community into this exciting new food journey. After all, what makes a meal exceptional is who you share it with.
FOLLOW ALONG AS EDUARDO TAKES YOU THROUGH MAKING LAMB SAUSAGE
MERGUEZ INSTRUCTIONS
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Heat all above dry ingredients in oil for color and aroma. Add:
- 42 cloves garlic, finely chopped
- 2 c Fresh mint
- 4 c Fresh cilantro
- Optional: 24 - 30 Tbl Harissa
- Fresh intestine casings
- 40 ft needed for 20 lb @ 2ft intestine / 1lb of meat
PAELLA INGREDIENTS
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DIRECTIONS
- Fry aromatics & merquez until lightly browned
- Add spices & ketchup and cook until aromatic, 1-2 min
- Add rice & ⅓ of broth
- Cook for 30 - 45 min, adding broth at intervals until used up
- Allow the dish to completely reduce and begin to crisp on the bottom layer of rice
- To finish, add chopped parsley, lemon zest and drizzle with avocado oil