Executive Chef Stuart Cameron:
Chef Stuart Cameron began his culinary career when he was just 14 while living in his home country of Australia. There, Cameron developed his skills alongside some of the best chefs in the country, using fresh ingredients to create unforgettable dishes. Now, after many years of experience and travel, Cameron brings to Miami the finest flavors and authentic dishes from around the world.
1 tsp ground ancho chili powder
2 tsp sweet Spanish paprika
.5 tsp ground cumin
.25 tsp ground caraway seeds
5 garlic cloves
Salt to taste
1 tbsp olive oil
.25 tsp cayenne pepper
Combine all ingredients in a mortar and pestle, add the garlic and crush.
Pour in canola oil and continue to crush to create a smooth paste. If you don’t have a mortar and pestle, you could use a food processor.
Toum (Shawarma sauce)
2 heads whole garlic
2 tsp salt
2 tbsp lemon juice
400 ml sunflower oil
4 tbsp water
2 egg yolks (optional)
Purée garlic and salt in a blender until smooth.
Ensure that all ingredients remain especially cold, otherwise the toum is at risk to split.
Add 1 tablespoon of lemon juice and then very slowly drizzle in the oil. As the garlic and oil emulsify, the toum will become very thick.
Add cold water to thin out the toum as the blender is running; the result should be similar to a thick pouring cream. Add remaining lemon juice.
Toum can be stored covered in the fridge for up to a week (It’s amazing on everything!)
Note: In order to prevent the sauce from separating you can add 2 egg yolks at the beginning.
Shakshouka sauce recipe
1 large onion diced finely
60 ml olive oil
1 tsp chili paste (see above)
2 tbsp Turkish paste (red chili paste found at Middle Eastern grocery stores)
2 red peppers, seeded and diced finely
4 garlic cloves, sliced thinly
1 tbsp ground cumin
800 g San Marzano tomato seeded and chopped (or good Italian peeled tinned tomato)
Aged hard cheddar to grate on top
Salt and pepper to taste
Pinch of cayenne to taste
Toum to garnish (see above)
Heat olive oil in a saucepan, add the onions and garlic and cook at a low heat till translucent (about 15 minutes).
Add diced red peppers and cook for a further 15 minutes.
Add cumin and chili paste and stir till aromatic.
Add Turkish paste and cook out for a few minutes as you would a tomato paste. (If Turkish paste is unavailable, you could substitute tomato paste).
Add the San Marzano tomatoes (you can add them as a purée) and bring to a low simmer for 10 minutes, or until it reaches the consistency of a tomato sauce.
Season with salt, pepper and Cayenne (add more cayenne if you prefer it spicier!).
Divide the sauce into round ovenproof bowls. At Byblos we use Spanish cazuelas.
Crack two eggs into each bowl over a medium heat and cook until white has set but the yolk remains runny.
When ready, top with grated aged hard cheddar, toum and your favorite crunchy bread.
Executive Chef Stuart Cameron
Tiziano Prosecco, DOC, Veneto Italy, $17.99. Served at 50F, this elegant sparking with its fine and gentile bubbles, refreshes the palate while preparing for the ultimate seduction of the senses. Filled with notes of peach and floral, a touch of honey-like fruit deceptively pops, while caressing the food in your mouth. Sante! Nora Adler, WineAfterDark@aol.com.