Devoured – Food And Wine Classic
A deliciously intimate food experience returns to Phoenix this spring. Nestled in the sculpture garden at Phoenix Art Museum, award-winning chefs, brewers and vintners entice festival goers with tantalizing samples that intrigue the palate. Catering to a sell-out crowd, more than 80 restaurants, breweries and vineyards participate in the Devoured Food and Wine Classic that hosts up to 1,800 guests each day. General admission tickets are sold out, but VIP tickets are still available. The VIP tickets allow the ticket holder early access to the event, as well as a VIP lounge with exclusive wine-tasting and chef demonstrations. This recipe is from one of the area’s top local chefs who will be participating in the event. Devoured Food and Wine Classic will be held March 1 and 2 at Phoenix Art Museum, 1625 N. Central Ave., Phoenix. devouredphoenix.com
Moroccan Lamb Sliders and Yogurt-Mint Sauce
Lamb Mixture
2½ lbs. ground lamb
1 large yellow onion pureed
½ cup chopped cilantro
1½ tbsp. minced garlic
½ tbsp. cinnamon
¼ tbsp. ground chili flakes
1 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. paprika
¾ tbsp. sumac
1 tbsp. salt
- Combine everything in mixing bowl by hand.
- Let sit covered in refrigerator for at least 4 hours. Overnight is preferable to let the flavors combine.
- Form into 20 small slider patties.
- Grill patties on a medium high grill until cooked through. (medium well to well done)
- Serve sliders on quartered pieces of pita bread with yogurt-mint sauce (recipe follows), diced tomato, diced cucumber, and cilantro.
- For gluten-free option, substitute romaine or napa cabbage lettuce cups for the pita bread.
Yogurt-Mint Sauce: Yields 1 Quart
2 cups yogurt
½ cup red wine vinegar
1 cup canola oil
1 tbsp. Dijon mustard
1 shallot
¼ cup lemon juice
½ tsp. sugar
1½ tbsp. minced garlic
½ cup finely chopped mint
Handful of basil leaves
1 tbsp. salt
1.5 tsp. pepper
Directions
In a blender, combine everything except yogurt, mint and canola oil.
Blend until smooth. Slowly drizzle in canola oil to make a vinaigrette.
In mixing bowl, whisk the vinaigrette, yogurt, and mint together until smooth. Can be refrigerated for up to a week.
Recipe courtesy of Fez. fezoncentral.com
