Mystery Box Challenge: Persimmons, Jicama, Anaheim Chili, Mint, Fresh Ginger and Lamb Chops

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Every so often I like to pretend I’m on Chopped (one of my favorite cooking programs) and participating in a Mystery Box Challenge. You know the one, the box of several mystery ingredients that usually don’t pair well, and a limited amount of time to create an awesome dish to present. In my version, I imagine myself closing my eyes and spinning around in circles in the middle of the produce department of my grocery store and throwing the first few items I point at into my basket. In reality I peruse the brightly colored shelves and give myself 1 minute to choose 4 random items that I’ve never worked with before and take them home to play in the kitchen. And I don’t give myself a time limit, just try to engage my creativity and come up with something seasonal and delicious for dinner.

On this particular foggy Tuesday afternoon, I stopped at the produce stand a few blocks from my home. I had gone to pick out a few items for a dining room centerpiece. Hard, colorful little bundles of decorative corn on the cob, a bumpy dark green gourde and a perfectly round white pumpkin. As I shopped, more veggies were being loaded in from the farm truck and I started to get inspired. Persimmons, about 9 different varieties of squash and lots of leafy greens were beginning to stack up near the entrance. Mmmmm! A perfect opportunity for a Mystery Box Challenge!

I glanced at my watch and begun the 1 minute countdown. I knew those perfectly ripe persimmons were coming with me, so I immediately put 4 into my basket. After that, I passed the pyramid of jicama, a yam-like vegetable from Mexico. I had no idea what to do with that, perfect! Into the basket. Next, I walked quickly over to the herb section. Mint and fresh ginger jumped out at me. Not a likely pair. I very rarely cook with mint unless it’s sprinkled on a fruit salad, so that was a great addition. And ginger I’ve mostly only used in smoothies, tea and an occasional pumpkin pie. Into the basket they went. Lastly, I knew I wanted something with a kick. I grabbed the first hot pepper I saw, which happened to be an Anaheim chili. Great! Done! On the way home, I also stopped by the butcher and picked up a couple of lamb chops for protein and snipped a few sprigs of rosemary from my neighbor’s enormous hedge.

Back in the kitchen, my culinary adventure began. Without realizing it initially, several of the ingredients come from the warmer southern region and actually pair together quite nicely. I used the jicama and fresh mint in a slaw with green apples and carrots. The persimmons I made into chutney with the chili and ginger along with golden raisins, green apple and other warming spices. This went perfectly with the lamb chops, for which I made a rub with the fresh rosemary and some garlic and sea salt. It all came together beautifully! In addition I did sauté up some kale and onion with coconut oil as the plate was looking a bit void of greenery.

When is the last time you challenged yourself in the kitchen or in other areas of your life? Where do you become your most creative self? Do you tend to stay within your comfort zone much of the time? There is a popular saying ‘Magic happens outside your comfort zone.” I certainly agree with that sentiment and the delicious meal created that day is a shining example. This week, think outside the box. Pick up an ingredient you’ve never worked, or try a new technique in the kitchen you’ve never tried (wok much?). Challenge yourself, get creative and have fun! Injoy!

 

Jicama and Green Apple Slaw

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Ingredients:

1 cup matchstick-cut Granny Smith apple

1 cup matchstick-cut jicama

1/2 cup matchstick-cut carrots

1/2 cup fresh mint leaves

1/3 cup extra virgin olive oil

1 tablespoons sugar

2 tablespoons white vinegar

1 tablespoon Dijon mustard

1 teaspoon chopped garlic

Instructions:

1. Toss apple, jicama and carrots together in a large bowl.

2 Place mint leaves, olive oil, sugar, vinegar, Dijon mustard and garlic in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.

3. Pour dressing over apple mixture; toss until well mixed. Refrigerate until ready to serve.

 

Persimmon Chili Chutney

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Ingredients:

2/3 apple cup cider vinegar

3/4 cup water

1 cup chopped onion

1 large tart apple – peeled, cored and chopped

1 cup golden raisins

1/4 cup sugar

1/4 cup lemon juice

1 Anaheim chili pepper, chopped fine

1 tablespoon minced fresh ginger root

1 tablespoon lemon zest

1 teaspoon ground coriander seed

1/8 teaspoon ground cloves

4 Fuyu persimmons, peeled and chopped

Instructions:

1. In a large saucepan combine the apple cider vinegar, water, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.

2. Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

 

Rosemary Crusted Lamb Chops

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Ingredients:

1 pound lamb chops or rack of lamb

2 Tbsp minced fresh rosemary

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 garlic clove, minced

4 Tbsp olive oil, divided

Instructions:

1. In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the        olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. Cover and let stand at room temperature for 30 to 45 minutes.

2. Heat the remaining 2 tablespoons olive oil in a sauté pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2 to 3 minutes per side.

3. At this point, if you want your lamb chops rare, they are likely cooked enough. Remove them from the pan; cover them with foil and let sit for 5 to 10 minutes before serving. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, remove from heat, and cover the pan for a few minutes. Then remove from the pan to a plate or cutting board, cover with foil and let rest 5 to 10 minutes before serving

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