ISO: ISO: Recipes using Preserved Lemon

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richard-in-cincy

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I have a large crock of preserved lemon that I put up last summer that is just now coming into its element. I made the linked Tyler Florence Tagine, it was very tasty, but not a knock it out of the park dish.

Anyone have any ~~~WOW~~~ recipes using preserved lemon?

Also, great article today in the NYTimes on Moroccan Orange Salad. I love middle-east orange salads and have made quite a few. Still looking for "the one" however. Fenugreek though. Great addition to the orange.

http://www.foodnetwork.com/recipes/tyler-florence/chicken-tagine-with-green-olives-and-preserved-lemon-recipe/index.html

 
We love to make this REC: Moroccan Fried Chicken from Paul Wolfert ...

Moroccan Fried Chicken

Recipe By :paula Wolfert
Serving Size : 4

2 pounds chicken legs -- (8 small) with thighs, separated into 2 pieces and boned
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 cloves garlic -- sliced thin
1 1/2 tablespoons parsley -- chopped
1 pinch ground ginger
1 pinch ground cinnamon
Coarse salt and freshly ground pepper
1 quart vegetable oil -- (about) for deep trying
3 large eggs
1 1/2 tablespoons milk
1 1/2 cans fine dry breadcrumbs
1 cup butter lettuce -- in bit-size pieces, such as Boston
3 lemons
black olives -- Moroccan, for garnish

Red Peppers And Preserved Lemon Peels -- (See Recipe below)

1. Pound each chicken piece until 1/4 inch thick. Trim away any fat and gristle. (Do not worry if the pieces are not all the same size.) In a bowl mix the oil, lemon juice, garlic, parsley, ginger, cinnamon, salt, and pepper. Add the chicken and let it marinate at least 1 hour at room temperature, tossing occasionally, or in the refrigerator for no more than 4 hours.

2. In a deep fryer, heat at least 4 inches of oil to 360 degrees F.

3. In a small bowl, beat the eggs and milk until well combined. Drain the chicken pieces, but do not pat them dry; discard the marinade. Dip the moist chicken pieces in breadcrumbs and arrange them side by side on a large tray.

4. Dip 3 or 4 pieces of breaded chicken at a time (enough to fit in the fryer without crowding) into the beaten eggs and add them one at a time to the hot oil. Fry until the pieces float to the surface and turn golden brown, about 2 minutes. (Cooking time may vary because it depends on the thickness of the chicken.) Turn the chicken and fry until the second side is golden-2 minutes.Remove the pieces with a slotted spoon and drain on paper toweling. Repeat with the remaining chicken pieces.

5. Cover a large platter with the lettuce, Arrange the chicken on top. Decorate with lemon wedges and olives. Sprinkle the chicken with coarse salt.

Red Peppers And Preserved Lemon Peels

1 pound ripe tomatoes -- (2 large), peeled, seeded, and cut into 3/4-inch chunks
2 Red Bell Peppers -- (up to 3) roasted, peeled, stemmed, seeded, and cut into small pieces (3/4 Cup)
3 tablespoons minced red onion -- or scallions (white part only)
3 tablespoons olive oil -- fruity
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pinch sweet paprika
1 pinch cayenne pepper
4 wedges Preserved Lemon
In a medium glass serving dish, combine the tomatoes and peppers. Add the onion, oil, lemon juice, cumin, salt, paprika, and cayenne, and toss to mix. Cover the mixture and refrigerate for 30 to 60 minutes, until well chilled. Rinse the preserved lemon under running water and cut away and discard the pulp. Cut the peel into 1/8- to 1/16- inch dice. Just before serving, sprinkle the preserved lemon peel over the chilled salad.

 
REC: Couscous with Preseved Lemon...Love this one

ISRAELI COUSCOUS WITH BUTTERNUT SQUASH AND PRESERVED LEMON
adapted from this recipe in Gourmet, makes eight generous servings

1 preserved lemon (available at Whole Foods, gourmet shops, and middle-eastern markets)
1 ½ pound butternut squash, peeled and seeded, and cut into 1/4-inch dice*
4 tablespoons olive oil
1 large onion, chopped
1 pound Israeli couscous
1 cup chopped fresh flat-leaf parsley
1 cup roasted salted pecans, chopped**
¾ cup golden raisins
½ teaspoon ground cinnamon
salt & pepper

Preheat oven to 475 degrees.

Toss squash with one tablespoon olive oil on a large, rimmed baking sheet. Sprinkle with salt and pepper, and roast for about twelve minutes, stirring once. Put roasted squash in a large bowl.

Heat two tablespoons olive oil in a large skillet over medium high heat. Saute onions in oil until they are just golden, about seven minutes. Add onions to large bowl with squash.

Cook Israeli couscous in a large pan of boiling water until tender, about ten minutes. Drain but don’t rinse. Add couscous to squash and onion mixture. Salt generously, add a tablespoon of olive oil, and toss.

Scrape the pulp out of the preserved lemon and dice the peel finely. Add diced peel to the couscous and vegetables. Add a tablespoon of the brine from the jar of lemons.

Add nuts, parsley, raisins, and cinnamon to the bowl. Toss. Taste for seasoning and add more salt, cinnamon, or lemon to taste.

*Butternut squash poses a challenge to the lazy cook. The peel is thick and hard, making a vegetable peeler too slow for my money. So here’s my speedier method: With a big knife, I cut the long skinny neck from the bulbous, seed-filled end of the squash. I cut off the stem end, leaving a big cylinder of squash. Then I stand it on a cut end, and cut the peel off from top to bottom using my big knife. I lose some meat, since the knife is straight and the squash is round. But I gain precious serenity not wrestling the squash peel. Once I have a big skinned length of squash neck, I turn it on its side and cut across it forming “rounds.” (They look more like stop signs.) Then I chop them. Unless I need more squash, I don’t even use the bulbous seeded part. I’m not proud of this wasteful practice. I’m just not a patient person.

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