Minnesota chef competes on Iron Chef America

MINNEAPOLIS -- Chef Sameh Wadi, owner of Saffron Restaurant & Lounge recently competed on Iron Chef America.  Although he dazzled the judges, the win went to Iron Chef Morimoto.

Saffron Restaurant and Lounge is open for dinner Monday through Saturday and is closed Sundays. Late night dining is available Friday and Saturday. The restaurant is located at 123 N 3rd St., Minneapolis. For more information or reservations, call: 612.746.5533, or visit www.saffronmpls.com. 

Whole Fried Mackerel with Traditional Middle Eastern Accompaniments
For the Mackerel:
2 whole mackerel
2 lemons, juiced
4 cloves of garlic, mashed into a paste
3 tablespoons Spice Trail "Garam Masala"
Salt to taste
2 cups all purpose flour
1 tablespoon Spice Trail "Garam Masala"
Oil - to fry

1. Make a small slit in the stomach and clean mackerels from inside and wash thoroughly. Pat dry then make four to five ¼ inch cuts into both sides of the fish.
2. Mix garlic, lemon juice, Spice Trail "Garam Masala" and salt and marinate the fish at least 30 minutes in the refrigerator.
3. Combine the flour with Spice Trail "Garam Masala" and salt, dust the whole fish in the mixture and place in a deep fryer set at 350 degrees for about 5-8 minutes.
Remove for fryer and season with more salt. Serve with accompaniments.

For the Tahini Sauce:
3 tablespoons parsley, chopped
3 tablespoons cilantro, chopped
1 garlic clove, mashed into a paste
1 lemon, juiced
½ serrano chili, finely diced
1 cup tahini
1 teaspoon yogurt
¼ cup yogurt whey
Salt to taste

Place all ingredients in a mixing bowl and combine, may need to add more whey or water to achieve saucy consistency.

For the Tomato & Cucumber Salad:
2 large heirloom tomatoes, cut into 8 wedges
2 lebanese cucumbers, halved and cut into half moons
¼ yellow onion- sliced think and soaked in ice water for 1 hour
¼ cup parsley leaves
1 teaspoon sumac
1 teaspoon extra virgin olive oil
Salt to taste

Place all ingredients in a mixing bowl and combine, let sit in refrigerator for 10 minutes.

For the Spicy Cilantro Salsa:
1 bunch of cilantro, chopped
4 tablespoons sun dried tomatoes, finely chopped
1 tablespoon cumin seed, toasted and ground
1 teaspoon smoked paprika
½ teaspoon Aleppo chili
1 lemon, juiced
¼ cup extra virgin olive oil

In a food processor combine everything but the olive oil, pulse to a chunky paste, then slowly drizzle the olive oil to emulsify. Reserve in the cooler for 20 minutes.

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