STUDIO CITY (CBS)— Adam Gertler of Food Network stopped by the KCAL 9 studios with his brother Keith Gertler on Thursday to share some fun summer recipes.

The Gertler brothers will be the headlining chefs at the trendy Shade Hotel in Manhattan Beach for one night only on July 8. The brothers will prepare a 4 course meal paired with local craft beers from El Segundo Brewing Company and Strand Brewing Company. The 4 course dinner is $50 per guest, excluding tax and gratuity. Seating in the three sections are at 5:30 p.m., 6:30 p.m. and 7:30 p.m

Shade Hotel

1221 N Valley Drive

Manhattan Beach, CA 90266

For more information on the event, head over the Shade Hotel website.

Salted Cucumbers

1 lb. japanese, kirby, or persian cucumbers

2T kosher salt

2T sugar

1.       Slice cucumbers about 1/8 inch thickness

2.       In a bowl toss cucumbers with salt and sugar

3.       let sit for 2-3 hours

4.       Rinse cucumbers and dry in a salad spinner

5.       Serve as a fresh pickle on sandwiches

Herbed Yogurt sauce

2c Greek yogurt

1T toasted coriander

1T minced garlic

2T lemon juice

2T minced seeded jalapeno

1T chopped dill

1T chopped parsley

1T chopped cilantro

2 tsp kosher salt

1 tsp fresh ground black pepper

1.      Combine all ingredients.

2.      Allow 30 minutes for flavors to combine

3.      Serve with lamb, chicken, beef or fish

Smoked Lamb Shoulder

Lamb- 1 4-6 lb. bone in shoulder (rinsed)


3/4c diamond crystal kosher salt

1/3c brown sugar

2T toasted coriander seeds

10 garlic cloves , cut in half

1 large onion sliced

2T red mutton masala( Indian spice blend, optional)

1T powdered ginger

4   cardamom pods

2T Toasted Coriander

2 star anise

1 qt. water

32oz. (about 8c) of ice

32oz. pomegranate juice or apple Juice

1T fresh thyme

1 bunch fresh parsley chopped

•    Bring brine ingredients to a boil in a large pot (at least 6qt.).  Whisk together ingredients and simmer for for five minutes to start to release the dry spices fragrance.

•    Add ice and stir to cool down brine.

•    Submerge lamb in brine in a non-reactive 8qt. container.  Place lid on container to make sure the lamb is completely submerged.  Refrigerate for 48-72 hours.

•    Remove lamb from brine.  Rinse and pat dry.

•    Place in a smoker and smoke with hardwood such as hickory for 2 hours or on a kettle grill using the indirect heat method with medium heat and 1c of soaked wood chips wrapped in a foil pouch with holes poked in the top. Change wood after the first hour.

•    Transfer lamb to a roasting pan on either a wire rack or a bed of root vegetables.

•    Cover with juice and seal tight with aluminum foil and place in a 300 degree oven for 2-3 hours until internal temperature of 195 degrees is reached.  Remove from oven allow to cool

•    When cool enough to handle remove bones from lamb they should pull out easily.  If not, It’s not cooked enough

•    Pour liquid from roasting pan into an 8 cup pitcher and remove oil from top of liquid

•    Cook pan juices down until reduced by half.  Add fresh thyme and parsley

•    slice or pull lamb and transfer to serving platter.

•    pour reduced pan juices over lamb and serve.

Lamb Shoulder On Rosemary Flatbread

Serves 6-8

2 lbs. pulled or sliced lamb shoulder (recipe follows)

6 or 8 rosemary flatbreads

1c  herbed Greek Yogurt Sauce

1 1/2c salted cucumbers

3/4c  roasted peppers

1.       In a large pan with 2T olive oil heat lamb over medium heat until hot and slightly crispy at the edges.

2.       Warm flatbreads, wrapped in foil,  in 300 degree oven for 10-15 minutes until hot.

3.       Place breads on individual plates or large platter .

4.       Top each bread with 5 oz. lamb, 2T of yogurt sauce, 1/4c of salted cucumbers and 2T of roasted peppers

Rosemary Flatbread

adapted from Baking Illustrated

yield: 8   6-inch or 12 4-inch flatbreads

•               1  cups warm water (105 to 110 degrees F)

•               2 1/2 teaspoon active dry yeast

•               2 tsp sugar or honey

•               2 1/2 cups all-purpose flour

•               1/4 cup whole wheat flour

•               1/4 cup + 1 tablespoon low fat yogurt

•               11/2 teaspoon kosher salt

•               1 tablespoon chopped fresh rosemary

•               1 tablespoons olive oil, plus more for bowl

•               2T melted butter

In the bowl of a stand mixer,  water, yeast and sugar in a large bowl and let stand 5 minutes to proof.

Gradually pour in bread flour and stir, with dough hook, to incorporate.

Add remaining ingredients except butter.  Using dough hook attachment mix for about 5 minutes to form a smooth dough.  The dough should clear the sides of the bowl but stick to the bottom.  If the dough is too sticky, add more bread flour, 1 tablespoon at a time.

Place in a clean oiled bowl and let rise, slowly, about 1hour until doubled in bulk.

Divide dough into 8 or 12 round balls. Cover and let dough rest for 10 minutes more

Using a floured rolling pin, on a lightly floured surface roll balls into 6-inch or 4-inch disks.  Keep all dough covered that you are not working with.

Heat a heavy cast iron skillet over medium-high heat until hot.   Working with 1 disk at a time,  lift dough, stretching 1 inch larger and place in pan.  Cook until small bubbles start to form about 30 seconds. Flip dough and cook for about 2 minutes until speckled. flip and cook about 1 minute more.  Transfer to wire rack and brush with melted butter.  Serve warm or wrap tightly once cooled completely. Breads may also be frozen for up to several weeks.  To re-heat, wrap in foil and warm in 300 degree oven until warm.


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