Ross Pangilinan of Leatherby's Café Rouge, Part Three

Categories: On the Line
Leatherbys_ChefRossPangilinan-4027 (Small).jpg
Photo by Mary Bell

Today we wrap up our Q&A with Ross Pangilinan, Executive Chef at Leatherby's Café Rouge in Costa Mesa, with a recipe.

If you missed the first or second part, click here and here to read. Otherwise read on after the jump to find out how to make the Chef's lamb meatballs!

Leatherbys_GrilledLambMeatballs-4076 (Small).jpg
Photo by Mary Bell

Lamb Meatball with Cucumber Tzatziki

Yield 6 portions

Ingredients

For the meatball:
1 lb ground lamb
1 lb ground beef
2 c panko bread crumbs
1 T minced garlic
½ T ground ginger
2 T ground cumin
1 T ground coriander
1 T harissa paste
2 T chop chives
6 whole eggs
1 T salt

Method:
Place all ingredients in kitchen aid with paddle attachment and mix until thoroughly combined. Chill for 1 hour. To make balls use 1 oz ice cream scoop and roll between hands. Place four meatballs on wooden skewer and mark each side on grill. Finish in 350 degree oven for 4-6 min.

For the Tzatziki:
1 c plain yogurt
2 oz lemon juice
1 t chop mint
1 t chop cilantro
2 T grated cucumber (strained)
1 t minced garlic
1 t harissa paste
Pinch salt/pepper

Method:
Mix all ingredients in bowl. Season to taste.

Finish:
Serve hot meatballs with tzatziki.

Leatherby's Cafe Rouge, Rene and Henry Segerstrom Concert Hall, 615 Town Center Drive, Costa Mesa, CA 92626, 714-429-7640; www.patinagroup.com

Location Info

Leatherby's Cafe Rouge

615 Town Center Drive, Costa Mesa, CA

Category: Restaurant


Advertisement

My Voice Nation Help
0 comments

Now Trending

From the Vault

 

Loading...