86 PUNCHMAGAZINE.COM make it LAMB ALBÓNDIGAS These mouthwatering Spanish lamb meatballs pair especially well with bright, herbaceous sauces like chimichurri or mojo verde. Makes 40. DRESSING 2 lbs ground lamb 1 red bell pepper, minced 2 medium shallots, minced 5 cloves garlic, grated or minced 1 large egg 1½ cups panko breadcrumbs ½ bunch cilantro, finely chopped 1 teaspoon ground cumin 1 tablespoon Spanish paprika 1 teaspoon cayenne pepper 1 tablespoon smoked paprika 2½ tablespoons kosher salt 1 tablespoon black pepper In a stand mixer with the paddle attachment, combine all of the ingredients. Mix on low speed until everything is evenly combined. Increase to medium speed and mix for about 1 minute, until the mixture becomes slightly sticky and holds together well. If mixing by hand, simply knead the mixture gently for 1–2 minutes until well combined. Using about 1 tablespoon of mixture per meatball, roll into small balls. Tip: Lightly dampen your hands with water to prevent the mixture from sticking and to help create smoother meatballs. Refrigerate the meatballs for up to 3 days, freeze them for up to 1 month or cook them immediately. Preheat your oven to 475°F. Generously grease a baking sheet. Arrange the meatballs (defrosted) on the sheet with about ½ inch of space between each one. Bake for 7 minutes, until the bottoms begin to brown and crisp. Carefully shake the pan to roll the meatballs onto another side, then return them to the oven and cook for another 4 minutes, until browned and cooked through. Serve the meatballs hot from the oven. rocket to roger rogerbarandrestaurant.com those at a high level.” It’s certainly not all burgers at Roger. Chad’s creativity takes center stage at NASA Dining and 7 Paintings experiences. Blending food, art and technology, each immersive course draws inspiration from a different painter as artful projections flow across the table narrated by Mona Lisa. For the Jackson Pollock course, guests paint with vegetable purees (a beet root pink, kuri squash orange and coconut spinach green), before repurposing their art supplies as salad dressing. The Banksy course has diners {food coloring} spray an edible canvas— then lift it to reveal Girl with Balloon rendered in beef carpaccio beneath. “Ameswell is one of one,” Chad says with a smile. “It has its own energy. It's very playful. It's very ‘can do’ and it wants to be fun.” That's why at Roger, dinner doesn’t just land—it takes off.
RkJQdWJsaXNoZXIy MTcxMjMwNg==