New Mexico Gov. Michelle Lujan Grisham says she's ready for a culinary duel with her neighbors to the north after the governor of Colorado...
Marinades add flavor — what kind obviously depends on the ingredients and seasonings. You can make (or buy!) anything from a Mediterranean herb- and citrus-centered marinade to a ginger- and soy-based Asian marinade to an Indian, spice-infused yogurt marinade.
Salmon is often roasted in butter, but we wanted a healthier approach that would contrast with the fish's richness. So we made a bright tangerine relish perked up with spicy ginger.
Toasting large cubes of a crusty artisan-style baguette ensured that the bread didn't get too soggy once combined with the tomatoes. After toasting the bread, we added the coarsely chopped tomatoes as well as garlic, a small amount of sugar, and salt and pepper. Just before moving the skillet to the oven, we folded in most of the toasted bread and scattered the remainder over the top along with some Parmesan to create a crusty, savory topping that contrasted with the custardy interior.
After early testing we decided we needed a combination of finely chopped shrimp to help bind the burgers, as well as some larger, bite-size chunks. We achieved this texture with help from the food processor.
All that the ground lamb needed was a flavor boost, so we made a warm spice blend of coriander, oregano, and cinnamon. Slabs of firm, salty halloumi cheese developed a beautiful nutty brown crust when seared and offset the richness of the lamb.
"Today's situation, where you have this global threat, puts a lot more emphasis on this research," said Dr. Luis Rodriguez, who leads the U.S. government lab on foreign animal diseases at Plum Island, New York.
"Our chicken is chicken ... you've got to taste it to believe it," Valeti says.
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