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savor Recipes courtesy of chef Ricky Martin POMEGRANATE S AUSAGE STUFFED OYSTERS INGREDIENTS: PREPARATION: Preheat oven to 400 degrees. In a large skillet, brown the ground sau-sage. Remove from the pan with a slotted spoon, leaving the fat in the skillet. At medium heat, add the butter, garlic, shallot, and celery to the skillet. Sweat the mixture until tender crisp. Pour the stock in the skillet. If adding beer, use the half portion of beer first before adding chicken stock. As long as the total volume of liq-uid is 2 cups, your creativity can soar. Bring this mixture to a boil. Place the breadcrumbs and sausage in a 6-quart mixing bowl. Fold in the stock and let rest. (Can be stored in refrigerator overnight.) To prepare oysters for baking, cut under the muscle of the oyster on the half shell. Fold pomegranate seeds into cooled mixture. Place just enough of mix-ture on top to cover the meat of each oyster. Sprinkle a bit of parmesan cheese on top and bake at 400 degrees for 12 minutes. For well done, reduce heat and cook to desired doneness. POMEGRANATE POT DE CREME INGREDIENTS: PREPARATION: Break down the pomegranate and reserve 4 ounces (½ cup) of seeds for garnish. Squeeze the rest of the pomegranate into a sauce pan. Pour creams and sugar into the sauce pan. Add yolks. Heat on medium — stir-ring, not whipping — until mixture coats the back of the spoon. Place chocolate into a mixing bowl and pour mixture over chocolate. Stir until chocolate is melted and a smooth coloring is created. Pour into individual 4-ounce ramekins. Allow to set at room temperature for an hour, until firm but velvety. To serve, add whipped cream and sprinkle pome-granate arils on top. Note: The mixture keeps well in the fridge, but for best texture it needs to sit at room temperature for an hour prior to eating. Recipes courtesy of chef Jaime Chadwick GRILLED LAMB CUTLETS OVER POMEGRANATE COUSCOUS COUSCOUS: In a bowl, cover the couscous with the hot stock. Cover and leave for 5 minutes, then stir in the chick-peas, lemon zest and juice, vinegar, apricots, pomegran-ate seeds and half the mint. LAMB:  Marinate four 5- to 6-ounce lean lamb chops overnight in: 1 tsp Sriracha chili paste ½ tsp thyme ½ tsp tarragon ½ tsp chopped garlic salt and pepper  2 cups Greek yogurt (reserve 2 tsp for garnish) Grill for 2-3 minutes each side, and then pour any cook-ing juices into the couscous and stir. Serve the lamb with the couscous, reserved yogurt and a scattering of mint. SPINACH, PEAR & POMEGRANATE SALAD WITH CHAMPAGNE VINAIGRETTE SALAD INGREDIENTS: 4 ounces baby spinach 4 ounces romaine hearts ¼ cup gorgonzola cheese, crumbled ¼ cup pomegranate arils ½ a pear, sliced ¼ cup walnuts, coarsely chopped CHAMPAGNE VINAIGRETTE INGREDIENTS: ¼ cup champagne vinegar 1 tsp Dijon mustard ½ tsp minced garlic 1 tsp honey 1 Tbsp freshly squeezed lemon juice ¼ tsp freshly cracked black pepper 2 Tbsps olive oil 30 oysters 4 ounces unsalted butter 1 ounce garlic, minced 1 ounce shallot, minced 1 ½ cups celery, finely diced 1 pound mild sausage 12 ounces seasoned breadcrumbs 2 cups of chicken stock/ optional half amount beer 2 cups pomegranate seeds (from 1 pomegranate) Parmesan cheese for garnish 7 large egg yolks, lightly beaten 8 ounces heavy cream 8 ounces half-and-half 3 ounces sugar 8 ounces unsweet baking chocolate chips 1 pomegranate 1 cup couscous 2 cups hot low-sodium vegetable stock ¾ cup chickpeas 1 lemon, zested and juiced 1 Tbsp white wine vinegar 6 dried apricots, chopped ½ cup pomegranate arils (seeds) ¼ cup mint, chopped 86 WBM february 2017


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