Tunisian Curry's guest appearances

Tunisian Curry

CookTracks

Alex Guarnaschelli

Neil Patrick Harris

Patti LaBelle

Daniel Holzman

Michael Chernow

Gail Simmons

Geoffrey Zakarian

Rocco DiSpirito

Rachael Ray

Scott Conant

David Burtka

Bobby Flay

Michael Symon

Stephanie Izard

Valerie Bertinelli

OwlTail

Zach Engel

Avocado Labneh

We’re in the kitchen of this James Beard Award winning chef from Galit Restaurant in Chicago, Zach Engel. Listen along as Zach takes you through one of the most popular dishes on his menu. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. COOK’S NOTE: To hear how to make Chef Zach’s Avocado Labneh, fast forward ahead to 40:00. Also, check out CookTracks.com to see Chef Zach’s tehina recipe.Makes 4 servingsINGREDIENTSFor the Tunisian Curry:3⁄4 cup canola oil2 cups whole garlic cloves, pureed in a food processor or minced down to 2⁄3 cup worth5 Tablespoons smoked paprika (hot or sweet, whichever you prefer)1 teaspoon cayenne pepper, ground1 Tablespoon caraway seeds, ground1 Tablespoon cumin, ground1 Tablespoon coriander, ground2⁄3 cup tomato paste2 ½ cups water2 Tablespoons kosher saltFor the dredge:2⁄3 cup all purpose flour1⁄2 cup cornstarch1⁄4 cup cornmeal1 teaspoon salt2 teaspoons sugar1 teaspoon turmeric12-16 oz. catfish (or tilapia, redfish or grouper) filets, cut into 2-inch by 1-inch pieces, skin and small bones removedCanola oil, for frying, about 2-4 cupsCoarsely chopped fresh herbs, to garnishLemon wedges, to garnishFor the Avocado Labneh (if making):1⁄4 cup labneh (or Greek yogurt)4 Tablespoons lemon juice1 whole preserved lemon, pith and insides removed and peels rough chopped3 avocados, pitted and skinnedKosher salt, to tasteEQUIPMENT ESSENTIALS- Medium saucepot, about 4 qt.- Whisk- Medium mixing bowl/shallow dish- Large, 12” stainless skillet- Slotted spoon or spatula or tongs- Blender (if making avocado labneh)For recipe instructions, visit www.CookTracks.com.Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

We’re in the kitchen of this James Beard Award winning chef from Galit Restaurant in Chicago, Zach Engel. Listen along as Zach takes you through one of the most popular dishes on his menu.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: To hear how to make Chef Zach’s Avocado Labneh, fast forward ahead to 40:00. Also, check out <a href="http://CookTracks.com" rel="nofollow" target="_blank">CookTracks.com</a> to see Chef Zach’s tehina recipe. Makes 4 servings INGREDIENTSFor the Tunisian Curry:3⁄4 cup canola oil2 cups whole garlic cloves, pureed in a food processor or minced down to 2⁄3 cup worth5 Tablespoons smoked paprika (hot or sweet, whichever you prefer)1 teaspoon cayenne pepper, ground1 Tablespoon caraway seeds, ground1 Tablespoon cumin, ground1 Tablespoon coriander, ground2⁄3 cup tomato paste2 ½ cups water2 Tablespoons kosher salt For the dredge:2⁄3 cup all purpose flour1⁄2 cup cornstarch1⁄4 cup cornmeal1 teaspoon salt2 teaspoons sugar1 teaspoon turmeric 12-16 oz. catfish (or tilapia, redfish or grouper) filets, cut into 2-inch by 1-inch pieces, skin and small bones removedCanola oil, for frying, about 2-4 cupsCoarsely chopped fresh herbs, to garnishLemon wedges, to garnish For the Avocado Labneh (if making):1⁄4 cup labneh (or Greek yogurt)4 Tablespoons lemon juice1 whole preserved lemon, pith and insides removed and peels rough chopped3 avocados, pitted and skinnedKosher salt, to taste EQUIPMENT ESSENTIALS- Medium saucepot, about 4 qt.- Whisk- Medium mixing bowl/shallow dish- Large, 12” stainless skillet- Slotted spoon or spatula or tongs- Blender (if making avocado labneh) For recipe instructions, visit <a href="http://www.CookTracks.com" rel="nofollow" target="_blank">www.CookTracks.com</a>.Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of <a href="http://www.beyondtheplatepodcast.com" rel="nofollow" target="_blank">Beyond the Plate</a>. Season 2 of CookTracks is made possible with the help of <a href="http://www.vrtx.com" rel="nofollow" target="_blank">Vertex Pharmaceuticals</a>.

Fried Fish with Tunisian Curry, Avocado Labneh, and Tehina / CHEF ZACH ENGEL 