OK, here it is:
Kick your socks off Falafel
1 cup dried garbanzo beans, soaked in water to cover overnight and drained
1 cup dried shelled fava beans, soaked overnight and drained
1/2 cup peeled and finely chopped yellow onions
3-4 large cloves garlic, peeled and crushed
1 cup water
1/2 cup sesame seeds
1/2 cup garbanzo flour
1/4 cup fine bulgar
1/4 cup finely chopped parsley
1/4 cup finely chopped cilantro
1/4 Tbs. salt
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. baking powder
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. ground cardamom
1/4 tsp. freshly ground black pepper
Oil for deep-frying
Run the drained garbanzo beans and fava beans through the fine blade on your meat grinder or in your food processor. Blend in all the remaining ingredients and let the mixture stand for 1 hour. Add one well scrambled egg if desired to bind the ingredients and thus making balls easier to form. Form into little patties 1/3 inch thick and 1-1/2 inches round. Or, you can form them into balls the size of walnuts. Deep-fry in 375° oil until toasty brown and crunchy on the outside, about 4 minutes.
Fill pita bread with Falafel, sliced tomatoes, sliced onion, lettuce and yogurt.
Makes about 24 patties, enough for 6 sandwiches.
There is more to this recipe, but I don’t give away all my secrets. Fungi have a hidden nature that is impregnable.:)
The Momofuku cookbook is fab. Here's their recipe for rib eye.
NOTE: they use 2-2 1/2 lb bone-in, preferably dry-aged (I used boneless).
MOMOFUKU PAN-ROASTED RIB EYE
METHOD Heat 10-12" cast-iron pan on high about 15 min. While heating, blanket steak w/ k/salt, then pepper. Add to hot pan---should sizzle aggresively W/ lots of smoke (switch on exhaust)---don't do anything for 2 mins.
Flip--should release easily; seared side should be golden side of brown; sear 2nd side 2 mins. Stand wide fatty side opposite the bone in pan 30 secs, then, lay in pan 1st seared side down. Set in 400 deg untouched 8 mins.
FINAL Return to stovetop on low heat. Add 2-4 tbs sweet butter, few sprigs thyme, 3 crushed gar/cl, 4 small shallot halves. As soon as butter melts, start basting: tilt pan 45-deg to pool butter; spoon butter over steak 2 mins.
Poke to check: squishy-soft for rare; remove to plate to rest. For med-rare, baste min or two. Do not cook beyond med-rare (and do not dump fat from pan---fat adds flavour; reheat just before serving, it's dribbled on everything).
Let steak rest 10 mins--heat transfers from outer portions to cooler center. When the meat begins to cool, pressure in meat diminishes; meat fibers are able to hold more moisture, this allows juices distribute themselves more evenly.
AT SERVICE Cut steak off bone, then slice against grain (perpendicular to bone) into 1/2" thick slabs. Plate w/ juices from resting plate and pan drippings.
SERVE steak scattered with Maldon salt.
Just made coleslaw with crushed pineapple, jalapeno peppers, red onion, cabbage, and mayo. .... sugar, carrots, lemon juice. Looks good.
It’s a twist on Malcom Reed’s side dish for the catfish fillets.