The Culinary Institute of America

Chef Tucker Bunch demonstrates how to make classic Scotch eggs with a twist. He uses ground lamb merguez sausage flavored with Tunisian spices. This contemporary pub fare is worthy of a craft brewery’s flagship IPA. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe4.html Download Podcast Vide

Chef Tucker Bunch chooses a well-marbled shoulder for this dish, a cut that benefits from this slow-roast treatment. Lamb shoulder has high amounts of connective tissue that softens with slow, moist heat. With time and a low cooking temperature, the meat’s texture transitions to fork-tender and succulent. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe3.html Download Podcast Vide

This Kentucky-style barbequed lamb leg slowly smokes for up to ten hours, until it becomes soft as butter. The pit should be maintained at 250 degrees Fahrenheit. Chef Tucker Bunch coats the leg with a dry rub, which forms a delicious crust and infuses the meat with flavor as it cooks. If you don’t have a smoker, you can alternatively set up a gas grill with one burner turned on to low heat. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe5.html Download Podcast Vide

A lean, tender, and quick-cooking cut, boneless top sirloin makes a succulent stir-fry with seasonal vegetables: try snow peas, snap peas, and green garlic in spring; sweet peppers, onions, and Thai basil in summer; wild mushrooms in autumn; broccoli or baby bok choy in winter. If you don’t have a wok, you can also use a sauté pan on high heat. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe6.html Download Podcast Vide

The fennel seeds and fronds that are used in this grilled lamb T-bone marinade are complemented by the light, refreshing, shaved fennel salad served alongside the meat. Cut each T-bone to about 2 – 3 inches thick per serving. After grilling the T-bones, allow them to rest for a few minutes before plating. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe8.html Download Podcast Vide

This North African stew is named after the earthenware dish in which it is cooked, the cylindrical tagine. The spiced shanks in this dish need long, slow braising to tenderize them, but result in succulently flavored meat. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe9.html Download Podcast Video

These lettuce cups gives lamb loin a Latin beat with seasonings like chipotle chiles, tamarind, cumin, allspice, and lime. Chef Tucker Bunch uses fully prepared loin, with all connective tissues and silver skin removed. These lettuce cups make for a great shared appetizer. Recipe at: www.ciaprochef.com/australian-lamb/recipe1.html Download Podcast Video

We leave the islands reluctantly, but with memories of Puerto Rico’s empanadillas de jueyes, Jamaica’s curried goat, and the tangy condiments that season Trinidad and Tobago’s bake and shark. We return home with taste memories and ideas that will serve as inspiration for a lifetime of good eating. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

We leave the islands reluctantly, but with memories of Puerto Rico’s empanadillas de jueyes, Jamaica’s curried goat, and the tangy condiments that season Trinidad and Tobago’s bake and shark. We return home with taste memories and ideas that will serve as inspiration for a lifetime of good eating. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

We leave the islands reluctantly, but with memories of Puerto Rico’s empanadillas de jueyes, Jamaica’s curried goat, and the tangy condiments that season Trinidad and Tobago’s bake and shark. We return home with taste memories and ideas that will serve as inspiration for a lifetime of good eating. For recipes, visit www.ciaprochef.com/WCA7

No visit to the Caribbean would be complete without a sip or two of rum punch. Port of Spain in Trinidad is home to Angostura, internationally known for its bitters. Angostura’s Chief Mixologist Raymond Edwards, demonstrates to us how to make traditional rum punch. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

No visit to the Caribbean would be complete without a sip or two of rum punch. Port of Spain in Trinidad is home to Angostura, internationally known for its bitters. Angostura’s Chief Mixologist Raymond Edwards, demonstrates to us how to make traditional rum punch. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

No visit to the Caribbean would be complete without a sip or two of rum punch. Port of Spain in Trinidad is home to Angostura, internationally known for its bitters. Angostura’s Chief Mixologist Raymond Edwards, demonstrates to us how to make traditional rum punch. For recipes, visit www.ciaprochef.com/WCA7

On Trinidad's sister Island Tobago, everyone's essential beach treat is crab and dumplings, and Miss Trim’s is the place to indulge. Here's we find a plate of curried crab atop a large, flat, oblong dumpling that is there to sop up some of the curry. It’s a perfect Creole dish: the curry is Indian, the crab comes from local waters, and the dense flour dumpling adds the African touch. Chef Debra Sardinha-Metivier demonstrates how to make crab and dumplings in her kitchen. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

On Trinidad's sister Island Tobago, everyone's essential beach treat is crab and dumplings, and Miss Trim’s is the place to indulge. Here's we find a plate of curried crab atop a large, flat, oblong dumpling that is there to sop up some of the curry. It’s a perfect Creole dish: the curry is Indian, the crab comes from local waters, and the dense flour dumpling adds the African touch. Chef Debra Sardinha-Metivier demonstrates how to make crab and dumplings in her kitchen. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video