Recipes from the Oprah Winfrey Show!

Here are the two recipes that Curtis and I made on the show, enjoy!!

Earth Sandwich

    

Serves 8

Ingredients:

·     1/2 onion , coarsely chopped (about 1 cup)

·     4 cloves garlic

·     1 tsp. ground coriander

·     1 tsp. ground cumin

·     1 tsp. paprika

·     1 tsp. salt

·     1/4 tsp. cayenne pepper

·     1 cup drained canned chickpeas

·     1 cup drained canned pinto beans

·     1/2 cup fresh cilantro leaves

·     1/2 cup fresh Italian parsley leaves

·     6 Tbsp. all-purpose flour

·     1 tsp. baking powder

·     Canola oil for deep-frying

·     1 bulb fennel , very thinly sliced

·     1 cup green cabbage , very thinly sliced

·     1 cup red cabbage , very thinly sliced

·     8 4-inch-diameter pita breads , warmed in oven

·     Tzatziki Sauce

·     Cilantro Pesto

 Combine the onion, garlic, coriander, cumin, paprika, salt and cayenne in a food processor. Pulse until the onions are finely chopped. Add the chickpeas, beans, cilantro and parsley and pulse just until the mixture is blended but chunky pieces of the beans still remain (do not overblend this mixture). Transfer the mixture to a bowl and stir in the flour and baking powder. Cover and refrigerate for 1 hour. 

 

Heat 3 inches of oil to 375° in a deep fryer. Form the chickpea mixture into balls about the size of small walnuts (using about 1 1/2 tablespoons of mixture for each). Working in batches, fry the balls for 2 minutes or until golden brown. Drain on paper towels.

Toss the fennel, green cabbage and red cabbage in a medium bowl. Trim the top 1/2 inch from each pita bread to expose and open the pockets. Stuff each pita pocket with the fennel mixture. Top with the falafel balls and drizzle with Tzatziki and Cilantro Pesto (recipes for the Tzatziki and Cilantro Pesto to follow).

 

 

Surf Sandwich

Serves 8

Ingredients:

For Tartar Sauce:

·     1 cup mayonnaise

·     1/4 cup diced, peeled, cored Granny Smith apple

·     1/4 cup finely chopped dill pickle

·     1/4 cup finely chopped onion

·     2 Tbsp. chopped fresh parsley

·     2 Tbsp. drained capers

·     2 Tbsp. fresh lemon juice

·     2 tsp. chopped fresh tarragon

·     Salt

·     Freshly ground pepper , to taste

For Sandwich:

·     1/4 cup mayonnaise

·     1/4 cup minced green onions

·     2 large eggs

·     2 Tbsp. fresh lemon juice

·     1 Tbsp. finely grated lemon peel

·     4 tsp. finely chopped fresh Italian parsley

·     2 tsp. finely chopped fresh tarragon

·     1/4 tsp. freshly ground black pepper

·     1 pound Alaskan king crabmeat

·     2 cups panko breadcrumbs , divided

·     4 Tbsp. unsalted butter

·     2 Tbsp. canola oil

·     8 3-inch-diameter hamburger buns , split in half

·     2 cups mixed baby green lettuce

 

To make tartar sauce: Whisk all the ingredients in a medium bowl to blend. Season with salt and pepper. Cover and refrigerate at least 1 hour and up to 2 days.

To make the sandwiches: Line a baking sheet with waxed paper. Whisk the first 8 ingredients in a large bowl. Mix in the crabmeat and 1 cup of panko, breaking up the crabmeat slightly. Let stand 15 minutes. Place the remaining panko on a small rimmed baking sheet. Form the crab mixture into 8 3-inch-diameter patties. Press both sides of the patties into the panko. Transfer the patties to the waxed-paper-lined baking sheet. Cover and refrigerate at least 1 hour and up to 1 day.

 

Melt 1 tablespoon of butter with 1 tablespoon of oil in each of 2 heavy large skillets over medium-high heat. Add the crab cakes to the skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Meanwhile, melt 2 tablespoons of butter on a flat griddle pan over medium heat. Set the buns on the griddle, cut side down, and cook until heated through and toasted on the bottom.

 

Set the crab cakes on the bottoms of the toasted buns. Top with the tartar sauce, then mixed greens and the bun tops.

 

ENJOY!!

 

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