By JULIETTE ROSSANT  When you put on a big show, make it count in as many ways as possible. Ebony Magazine is celebrating Black chefs in its second-annual Taste of Ebony -- during this, the 60th year of the magazine: Bill Belamy, of NBC's Last Comic Standing hosts the comedy and the tastings. The chefs include:  |
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Food Writers/Chefs:
Mario Batali
Rick Bayless
Tony Bourdain
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Jacques Pepin
1 tbs olive oil
1/4 tsp paprika
1/2 tsp dried thyme
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put remaining ingredients into a large bowl and mix well. Add potatoes and toss, coating thoroughly. Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again (you should have one of these). Cook on barbecue (grill) for 20 - 30 minutes or until done... you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy. When done remove potatoes and place on paper towel briefly to remove the excess oil.
Allioli
Rick Bayless
Tony Bourdain
Laurie Colwin
Jane Grigson
Nigella Lawson
Jacques Pepin
Grilled Lamb and Vegetable Kebabs; Weekly Menu Planner
Lamb and Vegetable Kebabs with Yogurt Dipping Sauce
lamb shoulder, 12 - 16 oz (400gr) cut into 1 1/2" (3.75cm) pieces
1 red or green bell pepper
1 red onion
1 medium zucchini (courgette)
8 - 12 mushrooms
8 large cherry tomatoes
6 - 8 skewers if wood, soak in water while lamb marinates
Marinade
3 tbs olive oil
2 tbs red wine vinegar
1 tbs Worcestershire sauce
1 tbs sherry
1 1/2 tsp dried rosemary
1 1/2 tsp dried basil
1/2 tsp garlic powder
Soak wooden skewers.
In large, deep bowl whisk together all ingredients for marinade. Cut meat and add to the marinade; let marinate for 20 - 30 minutes or up to 4 hours.
Clean pepper and cut into 1 1/2 " (3.75cm) squares. Peel and cut onion into 8 wedges. Cut zucchini into thick slices, about an 3/4 inch (2cm). Clean mushrooms. Add all vegetables to bowl with meat/marinade and stir to coat.
Cooking: Thread meat, mushrooms and tomatoes on 2 - 3 skewers, alternating.
Thread peppers, onions and zucchini on 2 - 3 skewers, alternating.
Cook vegetable skewers on barbecue grill over direct heat for 10 - 15 minutes, turning once. When vegetables start to brown move to indirect heat and cook for another 5 - 10 minutes. When you move the vegetable skewers, start to cook meat skewers over direct heat. Cook until meat is done to your liking. We cooked ours for about 8 minutes, turning once
Remove and serve on a bed of Couscous.
Note: I cook the vegetables separately because they take longer and I can't be bother with 'pre-cooking' - Besides, I like them grilled!
Grilled Potatoes with Allioli
1 tbs olive oil
1/4 tsp paprika
1/2 tsp dried thyme
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put remaining ingredients into a large bowl and mix well. Add potatoes and toss, coating thoroughly. Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again (you should have one of these). Cook on barbecue (grill) for 20 - 30 minutes or until done... you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy. When done remove potatoes and place on paper towel briefly to remove the excess oil.
The potatoes are great on their own or toss with allioli.
Allioli
4 large cloves of garlic
1/4 tsp sea, kosher or other coarse salt
2 - 3 tbs olive oil
Have I made this crystal clear? If you do not use a mortar and pestle you will get a bland garlic mayonnaise. The pounding pulverizes the cells, releasing allicin which gives it the sharp, hot flavor.
Smack the garlic once with side of a knife to start breaking it down then put it in the mortar along with the salt. The texture of the salt helps break down the garlic. Pound with the pestle until you get a paste. Yes, this will take awhile. (It took 10 - 15 minutes for me to make this.) When you have a thick paste add the olive oil a few drops at a time and work into the garlic. Once the drops are incorporated, add a few more. Continue adding oil until it becomes difficult to incorporate then stop. If you add too much the sauce will break.
A good Chef knows when to leave the kitchen but, a great Chef never leaves....
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