Meatballs:
4 packs ground bison
2 large sweet onions, diced
2 tablespoons minced ginger
1 tablespoon minced chili pepper
4 Roma tomatos diced
1 teaspoons black pepper
Salt
2 cloves, ground fine
1/4 inch cinnamon ground fine
1 cup minced cilantro
Sauce:
2 tablespoons canola oil
1 tablespoon mustard
1 tablespoon cumin
2 cloves
Salt
1/4 teaspoons cayenne
1 two inch piece of Pasilla de Oaxaca chilies
2 tablespoons tamarind pate
2 cups diced tomato
1 cup mint cut in thick strips
2 cups onion diced
6 cloves garlic minced
2 inches minced ginger
Paneer Cheese:
3/4 gallon non-fat milk
1 tablespoon turmeric
1 cup champagne vinegar
Salt and pepper
Farro:
1 cup farro
3 cups chicken stock
1 bay leave
1 clove
1 inch peeled sliced ginger
1 clove garlic, peeled
1 small sprig rosemary
DIRECTIONS
Meatballs:
1. In a large sauté pan heat the onions over moderate heat and cook until tender. Cool for approximately 15 minutes.
2. Combine all the above ingredients and mix well. Form into meatballs. Flash fry in very hot oil so meat gets golden and seared. Pat dry with paper towels. Lay on a cookie sheet and cook in 350 degree oven for 10 minutes.
Sauce:
1. Heat the oil and add the whole spices and bloom. Add the onions, garlic and ginger.
2. Cook till transparent. Add tomatoes and tamarind and cook for 30 minutes. Add cayenne and sugar if needed
3. Finish with mint
Paneer Cheese:
1. Heat milk to almost boiling. Add salt, turmeric and vinegar
2. When milk boils, whisk for 1-2 minutes more
3. Strain in a cheese cloth discard liquid and pour cold water to cool.
Asparagus:
1. Cut the base of the asparagus at the point it is beginning to turn purple.
2. Blanch asparagus in boiling salted water.
Farro:
1. Dry toast the farro in a small stew pot.
2. Add the ginger, garlic, rosemary, clove, and bay leaf toast for 2 minutes more.
3. Add the stock, salt and pepper and cook for 5 minutes. Cover and season with Salt and pepper
© 2011 CHEF FLOYD CARDOZ
Posted on AllTopChef.com
