PORTLAND, Maine (NEWS CENTER) - It's back and bigger than ever. We're in the kitchen previewing this year's Harvest on the Harbor - one of the biggest food and wine festivals around, which kicks off Wednesday, October 21 and runs through October 25. For more info & tickets head to http://www.harvestontheharbor.com/
Chef David Turin from David's Restaurantand David's 388
is one of the many Maine chefs whose delicious dishes will be featured during the five day festival. Check out his recipe for Asian BBQ lamb & steam buns.
Yield: 8 Buns
Ingredients:
For Marinade
½ C coffee
½ C Japanese Soy Sauce
¼ C Sesame Oil
1 T fresh chopped ginger
1 T chopped fresh garlic
1 Scallion, Minced
½ t Red pepper flakes
½ T fresh black pepper
1 T Cilantro, Minced
¼ C. Honey
For BBQ Sauce
½ C HOISIN SAUCE
½ C KETCHUP
8 Asian fresh buns
1 Lb lamb sirloin or lamb top round
For Napa Cabbage Slaw
3 C Shredded Napa cabbage
2 T cilantro, roughly chopped
2 T scallions, minced
2 T Red pepper, fine julienne
4 T rice wine vinegar
1 t salt, kosher or sea
2 t sugar
black pepper, pinch
1 t sesame oil
Method of Preparation:
For marinade
1. Combine all marinade ingredients in a mixing bowl
2. Reserve half of the mixture for marinade
3. Slice lamb roast into ¾" thick "Steaks"
4. Cover with marinade and rest at least 2 hours before cooking
For BBQ sauce
Combine reserved half of mixture from above with the Hoisin and ketchup
For Napa cabbage slaw
Combine all ingredients in bowl and serve within 10 minutes
Prepare steam buns
While steaming buns in an Asian steamer grilled marinated lamb "steaks" until medium rare
Rest steaks and then slice thin. Place lamb in hot steamed buns, cover with BBQ sauce and top with Napa cabbage slaw
