Recipes

From the Galley of the Papagallo

Chef Leonard constantly receives requests for his recipes - particularly the appetizers and the food & wine pairing items. Always willing to share the pleasure of food, he has offered some of our guests' favorites available for general "consumption". View all Chef Leonard's recipes at www.madspice.com

North African Lamb Burgers

Meat Mixture

Combine all ingredients well. Refrigerate for at least 4-6 hours (overnight is best). To cook, form small patties (2-1/2 inch wide, 1/2 inch thick), sear patties on both sides and finish in low oven to keep moist.

Dressing Mixture

In blender, add Cilantro, Cumin, Paprika, Harissa, Lemon Juice and Oil. Blend until smooth. Whisk blended ingredients into mayonnaise. Season with salt as needed. Refrigerate.

To Assemble

Use mini ciabatta rolls, slice in half, open up and lightly crisp in the oven. Allow rolls to cool, nap each side of the bread with the dressing, add mini burger. Top burger with thinly sliced cucumber sprinkled with lime and mint.

Papagallo Butternut Squash

Saute onion and garlic in butter until soft. Add pecans and allow to brown lightly. Deglaze with Marsala wine.

Add all other ingredients to pan, except topping items. Simmer 5-7 minutes. Transfer to buttered casserole dish. Top with bacon, parmesan cheese and panko crumbs. Bake at 375 for 30-45 minutes. Cover for first half of cooking. Uncover to finish baking. Allow to set for 10-15 minutes before serving.

Makes excellent vegetarian dish with omission of bacon.