Dulse Zhug by Chef Trever A. Gilbert
Notes
Chef Trever A Gilbert is an exquisite private chef in Portland, Oregon. You can find him teaching cooking classes, preparing excellent meals at venues and homes across Portland. Trever is no stranger to dulse. He uses it in many, if not all of his meals and recipes.
Check out his offerings at cheftag.org
Ingredients
- 1 Tbsp Whole All Spice
- 1 Tbsp Whole Black Pepper
- 2 Tbsp Whole Corriander
- 2 Tbsp Whole Cumin
- 3 Whole Red Chilis
- 1 Bunch Whole Cilantro Chopped
- 20 Mint Leaves Chopped
- 20 Basil Leaves Chopped
- 1/4 Cup Chopped Pacific Red Dulse
- 8 Cloves Roasted Garlic
- 6 Small Bulbs Roasted Shallots Rough Chopped
- 1 Jalapeno Chopped and Deseeded
- 1 Cup Durant Arbiquina EVOO plus more
- Juice and Zest of 1 Small Lemon
- Salt to Taste
Instructions
- Place oven on broil. As the oven heats up, measure out spices and red chilis onto a small sheet pan and gently toast them in the oven. Let them naturally come up to temperature with the oven as it warms.
- Peel and rough chop shallots and peel the garlic. Coat in Extra Virgin Olive Oil and transfer to a small sheet tray. Roast on the top shelf until small charred spots begin to form on the surface of the garlic and shallots.
- Combine spices and chili’s in mortar and pestle and lightly crush up the spices leaving them half broken.
- Add chopped dulse, jalapeno, roasted shallots and garlic and crush in the mortar until it forms a chunky paste.
- Fold in lemon juice, lemon zest, olive oil, cilantro, basil, and mint gently bruise in the mortar and pestle.
- Add salt to taste.
- Recipe by Chef Trever A. Gilbert , Private Chef , cheftag.org, IG: @cheftag
