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Chef Matthew Spector of JoLe - Calistoga, CA
Chef Matthew Spector
JoLe: Farm to Table
Inside the Mount View Hotel
1457 Lincoln Avenue
Calistoga, CA 94515
(707) 942 5938
Lambís Tongue with Fresh Chick Peas, Serrano Chilies, and Feta on StarChefs.com
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Lambís Tounge with Fresh Chick Peas, Serrano Chili, Feta, and Red Pepper Sauce
Chef Matthew Spector of JoLē - Calistoga, CA
Adapted by StarChefs.com
March 2009
Yield: 6 Servings

INGREDIENTS
Lambís Tounge:
6 lambs’ tongues, rinsed in cold water
2 quarts lamb or chicken stock
2 heads garlic, roughly chopped
Bouquet garni

Red Pepper Sauce:
2 fire-roasted red peppers, peeled and seeded
5 tablespoons sherry vinegar
Juice and zest of 1 orange
1 teaspoon hot smoked paprika
1 cup extra virgin olive oil

To Assemble and Serve:
2 Serrano chiles, sliced
1 cup mint, torn
2 cups fresh chick peas, blanched
2 cups feta
12 gaufrette potato chips

METHOD
For the Lambís Tounge:
Cover the tongues with stock and add the garlic and bouquet garni. Bring the ingredients to a boil, then reduce to a gentle simmer. Simmer the tongue for about 2 hours, or until the skin peels away. Remove the tongues from the stock and allow to rest until they are cool enough to handle. Peel off the skin and set the tongues aside.

For the Red Pepper Sauce:
Add the peppers, vinegar, orange juice and zest, and paprika to a blender. Puree lightly, then slowly pour in the olive oil to make an emulsion. Set aside.

To Assemble and Serve:
Per order, slice one tongue and sauté in olive oil until browned on each side. Add a few rings of chili to the pan with 1/3 cup chick peas. Cook until the peas are heated through. Transfer the ingredients to a mixing bowl and toss with the 1/3 cup feta and a generous pinch of torn mint. Spoon the red pepper sauce onto a plate; place the lamb tongue with salad over the sauce and top with two chips. Serve immediately.


 
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  • Bobby Hellen of Resto Photo Gallery
  • David Slater of Emerilís New Orleans Photo Gallery
  • Matthew Spector of JoLe Photo Gallery
  • Butchering a Lamb
  • Letter from the Editor May 2008

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