Beef Gogi Wanja (Korean Meatball) September 6, 2018By Chef Ron Desantis , Culinary Institute of America16 meatballs 1 lb (500 g) ground beef 1/2 lb (250 g) red lentil puree 1/2 tsp (2 mL) kosher salt 1/2 tsp (2 mL) black pepper 1/4 lb (125 g) mushroom duxelle 2 scallions, finely chopped 1 fl oz (28 mL) soy sauce 1 Tbsp (15 mL) garlic, minced 2 tsp (10 mL) ginger,
Beef-Lentil-Mushroom Burger September 6, 2018By Chef Ron Desantis , Culinary Institute of AmericaYields 1.5 lbs 1 lb (500 g) ground beef 1/4 lb (125 g) red lentil puree 1/4 lb (125 g) mushroom duxelle 1 tsp (5 mL) kosher salt 1/2 tsp (2 mL) black pepper Mix beef, lentil puree, and duxelle until completely blended. Do not over mix. Form into 4 oz patties. Season surface with
Classic Beef Lentil Burger September 6, 2018By Chef Ron Desantis , Culinary Institute of America6 x 4 oz portions 1 lb (500 g) ground beef 1/2 lb (250 g) red lentil puree 1 tsp (5 mL) kosher salt 1/2 tsp (2 mL) black pepper Mix beef and lentil puree until completely blended. Do not over mix. Form into 4 oz patties. Season surface with kosher salt and black pepper.
Pork Lentil Rillette September 6, 2018By Chef Ron Desantis , Culinary Institute of AmericaYields 10 oz (310 g) 2 fl oz (56 mL) chicken stock 6 oz (170 g) pork shoulder or butt, cubed 1/2 tsp (2 mL) ground coriander 1/4 tsp (1 mL) crushed red pepper 1/2 tsp (2 mL) dried thyme 1/2 oz (15 g) fresh garlic coarsely chopped 1/2 tsp (2 mL) kosher salt 3
Thai Red Curry Pork Sausage September 6, 2018By Chef Ron Desantis , Culinary Institute of AmericaYields 24 oz (700 g) 14 oz (400 g) pork shoulder or butt 3 oz (90 g) red curry paste 7 oz (200 g) whole red lentils, cooked Cube pork and grind through medium blade. Puree red curry paste with cooked lentils. Mix curry-lentil paste with ground pork. Stuff into casings and cook accordingly.
Turkey Lentil Chorizo Sausage September 6, 2018By Chef Tony Seta , Culinary Institute of AmericaYields 11 lbs (5 kg) (2 g) fresh bay leaves, ground fine in a spice grinder 3 oz (90 g) dark chili powder (85 g) sea salt 3 oz (90 g) smoked paprika (22 g) crushed red pepper (25 g) dry Mexican oregano, ground fine in a spice grinder 1.2 oz (36 g) whole cumin
Mediterranean Lentil Meatloaf September 5, 2018By Lentils.orgA blend of beef and lentils with sundried tomato, oats, Feta, onion, garlic, spinach, and ricotta.
Braised Lebanese Lentil Freekeh Bowl August 29, 2018By Lentils.orgBraised freekeh and lentils with cinnamon and currants, mixed with kale, pine nuts, fire roasted red pepper, and ham and served warm.
Lentil Lasagna Roll-ups August 29, 2018By Lentils.orgA blend of turkey and lentils with ricotta, artichoke, herbs and spices, layered between lasagna noodles with marinara sauce and baked.
