Galen Sampson has settled into a comfortable life with his wife on the edge of the Upper Beaverkill River in the Catskill mountains. As the Chef and General manager of the Beaverkill Valley Inn, Galen works hard to create new and interesting dishes and experiences of all kinds for his guests. Chef Sampson’s recipe is a good example of how he responds to expectations that an Inn on a famous trout stream should serve trout, without pulling fish from the Inn’s private stretch of river. This is a highly prized trout fishing paradise that requires all guests to agree to catch and release practices prior to stepping into the special mile of river.
Turkish Lamb Kebab with Tomato Chutney & Israeli Couscous
Recipe from Scott Mason of the Ketchum Grill, Idaho
Ingredients for Lamb Kebabs:
5 lbs ground lamb 1/2 bunch chopped fresh mint 3 shallots, diced 1/2 cup currants 1/2 cup pine nuts 1 tbsp chopped garlic Salt 3 tbsp cinnamon, ground 1/2 tblsp clove, ground 1/2 tbsp fenugreek
Mix all together. Shape onto skewers and grill. Serve with flat bread, bib lettuce, couscous, chutney and yogurt!Read More »