Juan Canary Granite Recipes

JUAN CANARY GRANITE

Steps:

• Crack the coriander seeds by pressing on them with the bottom of a cast-iron skillet. In a small bowl, combine the sugar, almond extract, the fresh coriander and the seeds. Add the melon and stir thoroughly. Macerate for 1 hour, refrigerated.
• Pass the melon and juice through a food mill, or puree in a food processor and then pass through a mesh sieve. Discard the solids.
• Add the remaining teaspoon of minced coriander to the liquid and stir. Pour the liquid into 2 pie dishes and place in the freezer for 4 hours. Using a fork, scrape the ice out of the pan, mashing large chunks as necessary. Mound a spoonful on each of 4 plates, garnish with a leaf or two of coriander and serve.

RACK OF LAMB WITH ROASTED FENNEL AND GARLIC

Steps:

• Preheat the oven to 400 degrees. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard and 1/2 teaspoon of pepper in a small bowl. Rub the mixture over the back of the lamb. Set aside.
• Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, 1/2 teaspoon of salt and pepper to taste. Roast, tossing from time to time, for 35 minutes. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer. Let stand for 10 minutes.
• Carve the lamb. Season the fennel with additional salt and pepper to taste. Divide the lamb and the fennel among 4 plates and serve immediately.

PEDRO XIMENEZ GRANITé

Steps:

• Combine the water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Let cool completely.
• Stir in the sherry, pour into a baking dish, and freeze for at least 8 hours.
• To serve, scrape across the top of the granité with a fork to make small crystals.

JICAMA COLESLAW

Steps:

• In a large bowl, combine the radicchio or cabbage, carrots, onion, jicama, bell peppers and jalapeno. In a small bowl, whisk together the mayonnaise, honey, vinegar, lemon juice, salt and pepper. Add the salad and toss to coat well. Refrigerate until ready to serve.

FIERY FRUIT-AND-PEANUT SALSA

Steps:

• Preheat the oven to 350 degrees. Place the peanuts on a baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
• Combine the garlic, brown sugar, fish sauce, lime zest, lime juice, jalpeno and cilantro in a large glass or ceramic bowl. Add the peanuts, melon, cantaloupe and parsley. Toss well. Cover and refrigerate for a least 1 hour before serving.

JUAN-TONS

Steps:

• Heat the sesame oil in a skillet over medium heat. Stir in the cabbage, onion, celery, carrots, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground round and the egg; cook and stir until the meat is brown and the egg is no longer runny.
• Place a tortilla onto your work surface, then spoon 3 large tablespoons of the filling halfway between the bottom edge and the center of the tortilla. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
• Heat the canola oil in a skillet over medium high heat. Place the tortillas seam side down until lightly browned, about 30 seconds per side. After all sides are brown, make the tortillas are seam side down again and add 1/4 cup water to the skillet. Cover, reduce the heat, and steam until all the water has evaporated.