Your Life A to Z Recipe: Monday, November 17th, 2014: Lamb Dumpling in a Pasilla Broth by Chef Eddie Matney

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Lamb Dumpling in a Pasilla Broth
1/2 # Ground Lamb
¼ cup Grilled Corn
2 cloves Shallots chopped
2 cloves Garlic chopped
2 Tbl Olive Oil
1 Tbl Mint chopped

1.    Saute all of the above and place in a bowl
2.    Using a wonton wrapper, place a tsp of filling in each one and fold over sealing the wonton into a triangle.
3.    Use all of the filling – set aside.

2 Qts Chicken Stock
4 Pasilla Peppers
1 Serrano Chili

1.    Bring the stock and peppers to a boil – simmer for 30 minutes.

1 onion chopped
4 cloves Garlic
2 Tbl Cilantro
2 Tbl Cumin
Salt & Pepper to taste

1.    Blend broth with the above spices until smooth.
2.    Place the soup in a pot and simmer. Place dumplings in and cook for 4-6 minutes.
3.    When dumplings are done remove and place in a bowl with broth.

Slaw (for garnish)
1 cup Cabbage sliced
6 Radishes sliced
1 Tbl Mint
Juice of 2 Limes
Salt and Pepper to taste

Pumpkin Cheesecake With Gingersnap Crust
Chef: Eddie Matney
Restaurant: Eddie’s House

2-1/2 cups ground gingersnaps
1 cup butter, melted
1-1/2 cups pumpkin
1 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ginger
1-1/2 lbs. cream cheese
1/2 Tbsp. vanilla
1 cup sugar
4 eggs
2 Tbsp. sour cream
1/4 cup half-and-half
In a medium-sized bowl, combine butter and gingersnaps. Press mixture into a greased spring form pan. Place pan in a 350-degree oven for 5 minutes.

In a large bowl, combine cream cheese, sugar, vanilla, sour cream and half-and-half. Using an electric mixer, beat mixture until light and fluffy. One at a time, beat eggs into the mixture. Add remaining ingredients; beat until well blended. Pour mixture into the spring form pan until the filling comes 1/4 inch from the top of the pan. Wrap outside of the spring form pan twice with aluminum foil. Place the pan in another pan that has been partially filled with water. Place the cheesecake in the water bath in a 300-degree oven for 1 hour. Remove pan from the oven. Remove spring form pan from the water bath. Let cheesecake cool before removing it from the spring form pan.