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We didn’t invent entertainment—we perfected it. Enjoy star-studded events at the Grand Garden Arena as well as world-class shows, dining and nightlife. Revel in the beauty of our stunning new nightclub Hakkasan with DJs Tiesto, Calvin Harris and Steve Aoki. And live in the moment at KÀ™ by Cirque du Soleil®, Brad Garrett’s Comedy Club, and the intimate Hollywood Theatre, home to world-class entertainers including David Copperfield. MGM Grand is the Entertainment Authority.

And when you can’t be at MGM Grand in person, consider this your daily dose of all things Vegas: updates on what’s new, the inside scoop on our entertainment and guest DJs, recipes from our world renowned chefs, celebrity sightings, and any other fun stuff we come across. It's our way of staying connected with our fans, and bringing you more of what you love about Vegas.

Thanks for visiting.

Indulge with Michael Mina’s Dungeness Crab Cakes with Piquillo Pepper Aioli Recipe!

Yield: 2 cups of aioli
Makes 25 2 oz. crab cakes 

Ingredients:
For the crab cake:

5 lb. Dungeness crab meat, picked, fresh
1 ½ cup red onion, finely diced
3 stalks celery, finely diced
1 tsp. red chili flakes or crushed red pepper flakes
3 lemons, juice and zest, separated
2 cups parsley, chopped
1 ¾ cups mayonnaise
2 tsp. kosher salt, 
2 tsp. Old Bay seasoning mix

For the breading and frying:

4 large eggs, beaten
½ cup all-purpose flour
2 cups panko bread crumbs, finely ground
6 Cups canola oil, for frying

For the piquillo pepper aioli:

6 garlic cloves, minced
4 egg yolks
1 cup piquillo peppers, strained, roughly chopped
1 ½ cups grapeseed oil
½ teaspoon kosher salt, to taste
3 tablespoons fresh lemon juice

Directions 
for the crab cakes:
1.	In a sauté pan over medium heat, sweat onion, and celery for 3-5 minutes until the onion is translucent.  Season with salt, let cool. 
2.	Meanwhile pick the crab meat of any and all shells.
3.	Combine the crab, lemon juice, lemon zest, onion, celery, chili/pepper flakes, salt,        mayonnaise, parsley and Old Bay seasoning. Mix well. Season to taste.
4.	In a deep fryer, or medium pot, heat oil to 350⁰F.  Preheat oven to 350⁰F.
5.	Using a small ring mold, or ice cream scoop, measure and shape 2 oz. crab cakes. 
6.	Evenly coat each cake with the flour, shaking off excess flour.
7.	Dip each cake in beaten egg mixture, covering completely and drain off excess egg mixture.
8.	Roll each cake in panko bread crumbs, coating evenly. 
9.	Fry the crab cake until golden brown, about 4-6 minutes.  Pierce each piece with a toothpick to ensure they are fully cooked, toothpick should come out clean.
10.	Drain onto paper towels and place in preheated oven until all cakes are fried
for the aioli:
1.	In a blender, or food processor, add the garlic and peppers, combine thoroughly.
2.	Add the lemon juice and salt, continuing to puree for about 30 seconds.
3.	With the food processor running, drizzle grapeseed oil in a steady stream until the mixture reached desired thickness.  Aioli should be thick enough so slight peaks form when a spoon is inserted and retracted, but not quite as thick as mayonnaise from a jar.
To serve:
1.	Coat the bottom of a plate with the Piquillo Aioli
2.	Place the crab cake down on top of the aioli.
3.	Garnish with seasonal herbs or micro greens and serve.
4.	Michael Mina suggests pairing these crab cakes with a brut champagne or dry sparkling wine. 

http://bit.ly/1oNDVRy





Pan-Seared Scallops with Jalapeño-Creamed Corn

Serves: 4
Ingredients
3 small jalapeño peppers, seeds removed, cut into ⅛-inch dice
8 ears corn, husk and silk removed and discarded
5 tablespoons unsalted butter
1 bay leaf
Grapeseed oil
12 sea scallops, patted dry and adductor muscle removed (always use dry-packed scallops)
¼ cup cilantro leaves, chopped, for garnish
Kosher salt, to taste
1/2 teaspoon freshly ground black pepper
Directions  
1.	Cut the ends off the jalapeños. Using a paring knife, cut them in half and remove the seeds and ribs. Cut them into 1/8-inch dice. Remember to wash hands thoroughly after handling the chiles. If you’re sensitive to chiles, try wearing rubber gloves.
2.	Break 4 of the ears of corn in half. Hold a box grater over a plate and grate the kernels off the cobs. Set aside pulp.
3.	Using a knife, cut the kernels off the remaining 4 ears of corn. Set kernels aside. 
4.	Set a large sauté pan over high heat. Add 2 tablespoons of butter. Once the butter has melted, add the corn kernels that were cut off the cob. Season with salt and 1/4 teaspoon black pepper. Add the diced jalapeños and bay leaf. Sauté over medium heat until the jalapeño is translucent and the corn is soft, about 3 minutes. If necessary, add water 2 tablespoons at a time during cooking to keep the mixture from sticking.
5.	Add the grated corn and cook, turn down the heat, and stir continuously with a rubber spatula until the mixture thickens. You can tell that the corn has thickened enough when a line drawn down the middle of the pan stays clean and the mixture doesn’t run. It will take about 5 to 7 minutes. Turn the stove off.
6.	Fold the remaining butter into the mixture using a rubber spatula. At this point, it is important not to let the mixture boil – this would cause it to separate.
7.	Transfer the mixture to a small pot and cover the top with a piece of wax paper. This will prevent a skin from forming on the top. Hold warm until ready to serve.
8.	Preheat the oven to broil.
9.	Set a large, ovenproof sauté pan over high heat. Add enough grapeseed oil to form a thin layer on the bottom.
10.	When the oil starts to shimmer the pan is ready. It is important that the pan is very hot – this will ensure that you can caramelize the scallops without them sticking or overcooking. Season scallops on both sides with salt. Place them in the pan, and sear without moving until golden brown, about 1 to 2 minutes. Make sure not to overload the pan with scallops.
11.	  Flip the scallops over carefully with tongs and spatula and sear on the other side for 2 minutes. 
12.	Gently remove scallops from the pan and place on an absorbent towel to remove any excess oil.
13.	To serve, divide the creamed-corn onto four individual plates and top with three scallops each. Season with fresh squeezed lemon juice prior to serving.

Indulge with Michael Mina’s Dungeness Crab Cakes with Piquillo Pepper Aioli Recipe!

Yield: 2 cups of aioli
Makes 25 2 oz. crab cakes

Ingredients:
For the crab cake:

5 lb. Dungeness crab meat, picked, fresh
1 ½ cup red onion, finely diced
3 stalks celery, finely diced
1 tsp. red chili flakes or crushed red pepper flakes
3 lemons, juice and zest, separated
2 cups parsley, chopped
1 ¾ cups mayonnaise
2 tsp. kosher salt,
2 tsp. Old Bay seasoning mix

For the breading and frying:

4 large eggs, beaten
½ cup all-purpose flour
2 cups panko bread crumbs, finely ground
6 Cups canola oil, for frying

For the piquillo pepper aioli:

6 garlic cloves, minced
4 egg yolks
1 cup piquillo peppers, strained, roughly chopped
1 ½ cups grapeseed oil
½ teaspoon kosher salt, to taste
3 tablespoons fresh lemon juice

Directions
for the crab cakes:
1. In a sauté pan over medium heat, sweat onion, and celery for 3-5 minutes until the onion is translucent. Season with salt, let cool.
2. Meanwhile pick the crab meat of any and all shells.
3. Combine the crab, lemon juice, lemon zest, onion, celery, chili/pepper flakes, salt, mayonnaise, parsley and Old Bay seasoning. Mix well. Season to taste.
4. In a deep fryer, or medium pot, heat oil to 350⁰F. Preheat oven to 350⁰F.
5. Using a small ring mold, or ice cream scoop, measure and shape 2 oz. crab cakes.
6. Evenly coat each cake with the flour, shaking off excess flour.
7. Dip each cake in beaten egg mixture, covering completely and drain off excess egg mixture.
8. Roll each cake in panko bread crumbs, coating evenly.
9. Fry the crab cake until golden brown, about 4-6 minutes. Pierce each piece with a toothpick to ensure they are fully cooked, toothpick should come out clean.
10. Drain onto paper towels and place in preheated oven until all cakes are fried
for the aioli:
1. In a blender, or food processor, add the garlic and peppers, combine thoroughly.
2. Add the lemon juice and salt, continuing to puree for about 30 seconds.
3. With the food processor running, drizzle grapeseed oil in a steady stream until the mixture reached desired thickness. Aioli should be thick enough so slight peaks form when a spoon is inserted and retracted, but not quite as thick as mayonnaise from a jar.
To serve:
1. Coat the bottom of a plate with the Piquillo Aioli
2. Place the crab cake down on top of the aioli.
3. Garnish with seasonal herbs or micro greens and serve.
4. Michael Mina suggests pairing these crab cakes with a brut champagne or dry sparkling wine.

http://bit.ly/1oNDVRy

Pan-Seared Scallops with Jalapeño-Creamed Corn

Serves: 4
Ingredients
3 small jalapeño peppers, seeds removed, cut into ⅛-inch dice
8 ears corn, husk and silk removed and discarded
5 tablespoons unsalted butter
1 bay leaf
Grapeseed oil
12 sea scallops, patted dry and adductor muscle removed (always use dry-packed scallops)
¼ cup cilantro leaves, chopped, for garnish
Kosher salt, to taste
1/2 teaspoon freshly ground black pepper
Directions
1. Cut the ends off the jalapeños. Using a paring knife, cut them in half and remove the seeds and ribs. Cut them into 1/8-inch dice. Remember to wash hands thoroughly after handling the chiles. If you’re sensitive to chiles, try wearing rubber gloves.
2. Break 4 of the ears of corn in half. Hold a box grater over a plate and grate the kernels off the cobs. Set aside pulp.
3. Using a knife, cut the kernels off the remaining 4 ears of corn. Set kernels aside.
4. Set a large sauté pan over high heat. Add 2 tablespoons of butter. Once the butter has melted, add the corn kernels that were cut off the cob. Season with salt and 1/4 teaspoon black pepper. Add the diced jalapeños and bay leaf. Sauté over medium heat until the jalapeño is translucent and the corn is soft, about 3 minutes. If necessary, add water 2 tablespoons at a time during cooking to keep the mixture from sticking.
5. Add the grated corn and cook, turn down the heat, and stir continuously with a rubber spatula until the mixture thickens. You can tell that the corn has thickened enough when a line drawn down the middle of the pan stays clean and the mixture doesn’t run. It will take about 5 to 7 minutes. Turn the stove off.
6. Fold the remaining butter into the mixture using a rubber spatula. At this point, it is important not to let the mixture boil – this would cause it to separate.
7. Transfer the mixture to a small pot and cover the top with a piece of wax paper. This will prevent a skin from forming on the top. Hold warm until ready to serve.
8. Preheat the oven to broil.
9. Set a large, ovenproof sauté pan over high heat. Add enough grapeseed oil to form a thin layer on the bottom.
10. When the oil starts to shimmer the pan is ready. It is important that the pan is very hot – this will ensure that you can caramelize the scallops without them sticking or overcooking. Season scallops on both sides with salt. Place them in the pan, and sear without moving until golden brown, about 1 to 2 minutes. Make sure not to overload the pan with scallops.
11. Flip the scallops over carefully with tongs and spatula and sear on the other side for 2 minutes.
12. Gently remove scallops from the pan and place on an absorbent towel to remove any excess oil.
13. To serve, divide the creamed-corn onto four individual plates and top with three scallops each. Season with fresh squeezed lemon juice prior to serving.

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'MERICAN BEER CHEESE & POACHED EGG Recipe
From Michael Mina PUB 1842

INGREDIENTS  
4 Eggs
14 oz. Heavy Cream
8 oz. American cheese
8 oz. Velveeta cheese
3 oz. Calico Amber Beer
4 tsp. Bacon Bits
Pinch of Chive slices
Directions
1.. Place whole eggs in a 145 degree water bath for 45 minutes. It is important that the water does not reach a temperature above 145 or the egg will become hard boiled.  The egg needs to be liquid so you can stir it into the cheese sauce to add a wonderful richness to the cheese. Remove and run hot water over the egg to stop the cooking process but still keep the eggs warm.
2. In a sauce pot over medium heat, heat the heavy cream to a boil, about 4 minutes. Remove from the heat, and add in the Velveeta, American Cheeses and beer. Mix with an immersion blender until fully incorporated and smooth.  
3. To serve. Place 1 cup of the cheese in a bowl and crack the poached egg on top.  Garnish with 1 tsp. bacon bits and a pinch of chives. 

4. Serve with pretzel rods, vegetables or tortilla chips. 
*Cue drooling… 

'MERICAN BEER CHEESE & POACHED EGG Recipe

From Michael Mina PUB 1842

INGREDIENTS 

4 Eggs

14 oz. Heavy Cream

8 oz. American cheese

8 oz. Velveeta cheese

3 oz. Calico Amber Beer

4 tsp. Bacon Bits

Pinch of Chive slices

Directions

1.. Place whole eggs in a 145 degree water bath for 45 minutes. It is important that the water does not reach a temperature above 145 or the egg will become hard boiled.  The egg needs to be liquid so you can stir it into the cheese sauce to add a wonderful richness to the cheese. Remove and run hot water over the egg to stop the cooking process but still keep the eggs warm.

2. In a sauce pot over medium heat, heat the heavy cream to a boil, about 4 minutes. Remove from the heat, and add in the Velveeta, American Cheeses and beer. Mix with an immersion blender until fully incorporated and smooth. 

3. To serve. Place 1 cup of the cheese in a bowl and crack the poached egg on top.  Garnish with 1 tsp. bacon bits and a pinch of chives.

4. Serve with pretzel rods, vegetables or tortilla chips. 

*Cue drooling… 

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emerilsrestaurants wins on bravotv #TopChef and will feature the winning dish from the final episode of “Top Chef” through the month of February. 
 

emerilsrestaurants wins on bravotv #TopChef and will feature the winning dish from the final episode of “Top Chef” through the month of February. 

 

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The elusive #Chupacabra has been found at @PUB1842! 
Chupacabra Ingredients: 
1L Herradura Blanco Tequila 1 Whole Zest of a Grapefruit 20 Kumquats
Chupacabra Recipe: 
1. Combine ingredients in a container 2. Cover the container and allow to steep for no more than 24 hours 3. Strain the ingredients and place into a glass bottle 4. Label the bottle 5. To serve, measure 1.5 oz for shots, neat or on the rocks

The elusive #Chupacabra has been found at @PUB1842! 

Chupacabra Ingredients: 

1L Herradura Blanco Tequila
1 Whole Zest of a Grapefruit
20 Kumquats

Chupacabra Recipe: 

1. Combine ingredients in a container
2. Cover the container and allow to steep for no more than 24 hours
3. Strain the ingredients and place into a glass bottle
4. Label the bottle
5. To serve, measure 1.5 oz for shots, neat or on the rocks

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#ValentinesDay is in less than 1 month - Need help planning? What better way to celebrate than with fresh Japanese food in a romantic setting @ShibuyaLV 

#ValentinesDay is in less than 1 month - Need help planning? What better way to celebrate than with fresh Japanese food in a romantic setting @ShibuyaLV 

Read More
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Bring your wedding to a whole new level of sophistication at Joel Robuchon. Your wedding package is here http://bit.ly/1l1RJmK

Bring your wedding to a whole new level of sophistication at Joel Robuchon. Your wedding package is here http://bit.ly/1l1RJmK

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It’s Friday Eve and you’re ready to take a “Walk on the Wild Side.” You can find this delicious cocktail at Whiskey Down inside the MGM Grand, or make it at home:
·         Wild Turkey American Honey
·         Fresh Lemon Juice
·         Rock Candy Syrup
·         Fresh Raspberries
·         Ginger Beer

It’s Friday Eve and you’re ready to take a “Walk on the Wild Side.” You can find this delicious cocktail at Whiskey Down inside the MGM Grand, or make it at home:

·         Wild Turkey American Honey

·         Fresh Lemon Juice

·         Rock Candy Syrup

·         Fresh Raspberries

·         Ginger Beer

Read More
Holiday cheer you can taste! Check out our new holiday menus at the Grand Buffet, Joel Robuchon, FiAMMA and more http://mgmgrand.com/restaurants/wine-and-dine.aspx 

Holiday cheer you can taste! Check out our new holiday menus at the Grand Buffet, Joel Robuchon, FiAMMA and more http://mgmgrand.com/restaurants/wine-and-dine.aspx 

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Serving the finest Creole cooking this side of the Mississippi! Celebrity Chef Emeril Lagasse and his culinary team cook up New Orleans favorites like gumbo and barbecued shrimp, as well as delicious baby back ribs, at his restaurant in MGM Grand. http://bit.ly/1jUZxZO

Serving the finest Creole cooking this side of the Mississippi! Celebrity Chef Emeril Lagasse and his culinary team cook up New Orleans favorites like gumbo and barbecued shrimp, as well as delicious baby back ribs, at his restaurant in MGM Grand. http://bit.ly/1jUZxZO

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Enjoying your Christmas cheer tonight? Whip up a Winter White Martini with: 
1.5 oz Absolut Vanilla Vodka
3/4 oz White Creme de Cacao 
3/4 oz Godiva White Chocolate Liquor 

Garnish with merriment. :) 

Enjoying your Christmas cheer tonight? Whip up a Winter White Martini with: 

1.5 oz Absolut Vanilla Vodka

3/4 oz White Creme de Cacao 

3/4 oz Godiva White Chocolate Liquor 

Garnish with merriment. :) 

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Happy Hump Day! Start celebrating with the ”Down-Home Punch” from Whiskey Down. All you need is:
- Woodford Reserve MGM Select Barrel Bourbon
- White Peach
- Fresh Mint
- Lemon
- Tea

Happy Hump Day! Start celebrating with the ”Down-Home Punch” from Whiskey Down. All you need is:

- Woodford Reserve MGM Select Barrel Bourbon

- White Peach

- Fresh Mint

- Lemon

- Tea

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'Tis the season to eat, drink and be merry. This also means special *punch* is in order. Give Michael Mina's Pub 1842 holiday punch a try! It's called Nacho Libré and here’s how you can make it at home.
Ingredients:
1.50L Espolon Blanco Tequila 0.75L Ruby Port 0.75L Agave Syrup 0.75oz Lime juice   1.0oz Ginger Beer
8 Easy Steps:
1. Add Tequila, Port and Agave into a container 2. Mix together 3. Store until ready to use 4. To serve, pour 3oz of the batch and lime juice into a cocktail shaker 5. Add ice and shake vigorously 6. Double strain into a collins glass and add fresh ice 7. Top with Ginger Beer 8. Garnish with a cilantro sprig

'Tis the season to eat, drink and be merry. This also means special *punch* is in order. Give Michael Mina's Pub 1842 holiday punch a try! It's called Nacho Libré and here’s how you can make it at home.

Ingredients:

1.50L Espolon Blanco Tequila
0.75L Ruby Port
0.75L Agave Syrup
0.75oz Lime juice 
1.0oz Ginger Beer

8 Easy Steps:

1. Add Tequila, Port and Agave into a container
2. Mix together
3. Store until ready to use
4. To serve, pour 3oz of the batch and lime juice into a cocktail shaker
5. Add ice and shake vigorously
6. Double strain into a collins glass and add fresh ice
7. Top with Ginger Beer
8. Garnish with a cilantro sprig

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Try the Raspbery Shizuku from Shibuya at home! Here’s how:
Raspberry Shizuku

Muddle 4-5 Raspberries


1 oz.Chambord


2 Sweet and Sour Mix


3 oz. Takara Sochu


Shake and Strain into Martini Glass


Garnish with Raspberry in Bottom of Glass

Try the Raspbery Shizuku from Shibuya at home! Here’s how:

Raspberry Shizuku

  • Muddle 4-5 Raspberries

  • 1 oz.Chambord

  • 2 Sweet and Sour Mix

  • 3 oz. Takara Sochu

  • Shake and Strain into Martini Glass

  • Garnish with Raspberry in Bottom of Glass

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'wichcraft chicken salad

with walnuts, pickled red onions & kale
makes 4 sandwiches kosher salt
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
freshly ground black pepper
1 pound boneless  chicken breast
½ cup diced celery
¼ cup chopped walnuts
¼ cup pickled mustard seeds, strained
½ cup aioli
1 tablespoon lemon juice
2 cups kale
½ tablespoon extra-virgin olive oil
8 slices multigrain bread
¼ cup pickled red onions
 
pickled mustard seeds
makes 2 cups
1 cup white wine vinegar
1 cup sugar
1 tablespoon dry mustard
½ cup mustard seeds

 
aioli
makes about 1½ cups
 
1 large egg yolk
½ teaspoon dijon mustard
½ teaspoon chopped garlic pinch of cayenne pepper
1 tablespoon white wine vinegar
1 cup grapeseed oil
¼ cup extra-virgin olive oil
½ teaspoon kosher salt freshly ground black pepper
 
pickled red onions
makes about 3 cups
 
1¼ cups red wine vinegar
¼ cup sugar
1 teaspoon curry powder
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
2 small red onions, sliced

 
Note: This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly or anyone whose health is compromised. Pasteurized eggs may be substituted.
chicken salad
In a pot, bring about 2 quarts of water to a gentle simmer and salt heavily so it tastes like seawater. Add thyme, rosemary, bay leaves and 1 teaspoon pepper. Add the chicken to the poaching liquid
and simmer gently until it reaches an internal temperature of 1° 60 degrees. Allow the chicken to cool in the liquid and remove when ready to use.
Dice the chicken. In a bowl, combine with the celery, walnuts, mustard seeds, aioli and lemon juice and season  with salt and pepper.
In a bowl, toss the kale in the oil and vinegar and season  with salt and pepper. Top with the chicken salad, followed by the onions and the kale. Top with remaining bread slices, cut into halves and serve.
 
pickled mustard seeds
In a saucepan,  bring 1 cup water, vinegar, sugar and dry mustard to a boil. Add the mustard seeds  and simmer for 5 minutes, until the seeds  bloom (double in size). Remove from heat and cool. Store the mustard seeds  in the liquid. Keeps well if refrigerated for up to 2 weeks.
 
aioli
Place the egg yolk, dijon mustard, garlic, cayenne pepper and vinegar in a food processor  or blender.
Start the blender and slowly add the grapeseed oil in a thin, even stream. When half of the oil has been added, add 1 tablespoon water. Then slowly add the remaining grapeseed oil and blend until fully incorporated. If the aioli looks a bit thick, add another 1 teaspoon of water. Slowly add the olive oil and blend until you have a smooth aioli. Season with salt and pepper. Use immediately or store in the refrigerator for 2 to 3 days.
 
pickled red onions
In a saucepan,  combine the vinegar, ½ cup water, sugar and spices and bring to a boil. Remove from the
heat, add the onions and stir. Set aside to cool, stirring occasionally. Keeps well if refrigerated for up to 2 to 3 weeks.
 
recipes from’wichcraft: craft a sandwich into a meal - and a meal into a sandwich by tom colicchio with sisha ortúzar.

'wichcraft chicken salad

with walnuts, pickled red onions & kale

makes 4 sandwiches kosher salt

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

freshly ground black pepper

1 pound boneless  chicken breast

½ cup diced celery

¼ cup chopped walnuts

¼ cup pickled mustard seeds, strained

½ cup aioli

1 tablespoon lemon juice

2 cups kale

½ tablespoon extra-virgin olive oil

8 slices multigrain bread

¼ cup pickled red onions

 

pickled mustard seeds

makes 2 cups

1 cup white wine vinegar

1 cup sugar

1 tablespoon dry mustard

½ cup mustard seeds

 

aioli

makes about cups

 

1 large egg yolk

½ teaspoon dijon mustard

½ teaspoon chopped garlic pinch of cayenne pepper

1 tablespoon white wine vinegar

1 cup grapeseed oil

¼ cup extra-virgin olive oil

½ teaspoon kosher salt freshly ground black pepper

 

pickled red onions

makes about 3 cups

 

1¼ cups red wine vinegar

¼ cup sugar

1 teaspoon curry powder

1 teaspoon black peppercorns

1 teaspoon fennel seeds

1 teaspoon coriander seeds

2 small red onions, sliced

 

Note: This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly or anyone whose health is compromised. Pasteurized eggs may be substituted.

chicken salad

In a pot, bring about 2 quarts of water to a gentle simmer and salt heavily so it tastes like seawater. Add thyme, rosemary, bay leaves and 1 teaspoon pepper. Add the chicken to the poaching liquid

and simmer gently until it reaches an internal temperature of 1° 60 degrees. Allow the chicken to cool in the liquid and remove when ready to use.

Dice the chicken. In a bowl, combine with the celery, walnuts, mustard seeds, aioli and lemon juice and season  with salt and pepper.

In a bowl, toss the kale in the oil and vinegar and season  with salt and pepper. Top with the chicken salad, followed by the onions and the kale. Top with remaining bread slices, cut into halves and serve.

 

pickled mustard seeds

In a saucepan,  bring 1 cup water, vinegar, sugar and dry mustard to a boil. Add the mustard seeds  and simmer for 5 minutes, until the seeds  bloom (double in size). Remove from heat and cool. Store the mustard seeds  in the liquid. Keeps well if refrigerated for up to 2 weeks.

 

aioli

Place the egg yolk, dijon mustard, garlic, cayenne pepper and vinegar in a food processor  or blender.

Start the blender and slowly add the grapeseed oil in a thin, even stream. When half of the oil has been added, add 1 tablespoon water. Then slowly add the remaining grapeseed oil and blend until fully incorporated. If the aioli looks a bit thick, add another 1 teaspoon of water. Slowly add the olive oil and blend until you have a smooth aioli. Season with salt and pepper. Use immediately or store in the refrigerator for 2 to 3 days.

 

pickled red onions

In a saucepan,  combine the vinegar, ½ cup water, sugar and spices and bring to a boil. Remove from the

heat, add the onions and stir. Set aside to cool, stirring occasionally. Keeps well if refrigerated for up to 2 to 3 weeks.

 

recipes fromwichcraft: craft a sandwich into a meal - and a meal into a sandwich by tom colicchio with sisha ortúzar.

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