- ½ lb tilapia cut into pieces and marinated with ½ tablespoon corn starch
- 2 Tbsp black bean sauce
- ½ onion, large dice
- 1 red bell pepper, large dice
- 2 stalk scallions (cut into 1.5 inch length)
- 5 slices fresh ginger
- ¼ teaspoon fish sauce
- ¾ teaspoon sugar
- ¼ teaspoon sesame oil
- ½ tablespoon corn starch (mix with 6 tablespoons water)
Stir fry the ginger, onion and bell pepper in a wok. Add fish, stir fry until almost cooked. Add sauce, stir until thickened.
For the garlic-parsley paste
- 2 heads of garlic
- 2-4 tbsp minced parsley
- Cut top 1/3 off 2 heads of garlic. Drizzle with 1 tbsp olive oil each and wrap tightly in foil. Bake at 400* for 40 minutes.
- In a small bowl, combine parsley and mashed roasted garlic.
For the Lamb
- 5 – 7 pound boneless leg of lamb (~30 minutes)
- Unroll lamb. Following natural seams (delineated by lines of fat), separate into three smaller roasts, using sharp boning knife as needed.
- Trim visible fat and gristle from exterior of each roast. With small, pointed cuts, penetrate deeper to remove interior pockets of gristle, fat, and silver skin.
- Lightly score inside of each roast, making ¼-inch-deep cuts spaced1 inch apart in crosshatch pattern.
- Rub scored surface of brined lamb with garlic-parsley paste, working paste into grooves.
- Roll into compact roast, tucking in flaps, to form log shape. Tie with twine at 1-inch intervals.
- If 2 roasts: 133* for 4-5 hours
- If 3 roasts: 133* for 3 hours
- Sear for 1 minute on each side when done
- 2 lbs bone-in, skinless chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
- 2 lbs potatos, parsnips, or carrots (or a mix), cut into 1.5″ pieces
- 2 large leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly
- ¼ tsp saffron threads
- 2 medium garlic cloves, minced
- 1 Tbsp unbleached all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup white wine
- ½ teaspoon dried thyme
- 2 bay leaves
- 2 tsp fresh lemon juice from 1 lemon
- ¼ cup minced fresh parsley leaves
1. Heat 2 Tbsp olive oil over medium heat in a large pot. Add the leeks, saffron, and ¼ teaspoon salt to the pot and cook, stirring occasionally, until the leeks are softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Whisk in the broth, wine, thyme, and bay leaves, scraping up any browned bits.
3. Nestle the chicken and veggies, into the pot and bring to a simmer. Cover, turn the heat to medium-low, and simmer until the chicken is fully cooked and tender, about 20 minutes for the breasts (160 to 165 degrees on an instant-read thermometer), or 1 hour for the thighs and drumsticks (170 to 175 degrees on an instant-read thermometer). (If using both types of chicken, simmer the thighs and drumsticks for 40 minutes before adding the breasts.)
4. Transfer the chicken to a serving dish. Remove and discard the bay leaves. Return sauce to a simmer until the sauce has thickened slightly, 4 to 6 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Pour the sauce over the chicken, sprinkle with the parsley, and serve.