CURB YOUR ENTHUSIASM SPECIAL

Toast the bagel.

Spread Whitefish salad on one half of the toasted bagel. Then top with smoked sable, sliced white onions, and capers.

Spread cream cheese on other half of the bagel and join the two together to form a sandwich.

For the Coleslaw:

In a medium sized mixing bowl, combine mayo, cream, white wine vinegar, lemon juice, sugar, yogurt, and garlic. Season with paprika, mustard powder, and celery seed.

Add coleslaw mix and combine

For the Russian Dressing:

In a medium mixing bowl, combine mayo, ketchup, hot sauce, Worcestershire sauce, paprika, and onion.

Mix to combine and refrigerate

For the Sandwich:

Spread mayo on one side of each slice of bread. In a pan over medium heat, place the bread mayo-side down and toast until golden brown. Remove from pan and set aside.

Over low heat, place several slices of turkey to warm and place slices of Swiss on top to melt.

Place turkey and Swiss on a slice of the toasted bread. Top with a generous helping of coleslaw. Smear the opposing bread slice with Russian dressing and stack it up.

For the Dressing:

In a medium bowl, combine the water, red wine vinegar, lemon juice, worcestershire sauce, ground mustard, sugar, salt, pepper, and garlic with a whisk.

After the above ingredients are fully combined, slowly drizzle in the canola oil while still mixing with a whisk.

For the Salad:

Chop lettuce, watercress, and endive. Toss together in a medium bowl and set aside.

Chop bacon, hard boiled eggs, and chicken. Dice avocado and tomatoes and mince chives. Keep all of these ingredients separate.

Place a bed of the lettuce mixture on a plate. Stripe the top with bacon bits, chopped hard boiled eggs, chopped chicken, diced tomatoes, and avocado. Top with the minced chives and drizzle the dressing on.

For the Chicken

In medium bowl, combine yogurt, shallots, lemon zest and juice, cardamom, sumac, dill, salt and pepper, and olive oil. Set aside.

Place raw chicken on cutting board. Using a sharp pair of kitchen shears, cut along each side of the spine. Remove the spine. Snip the breast bone and then crack in half so that the chicken lays flat.

Place chicken into a plastic gallon storage bag. Scoop yogurt marinade into bag. Seal bag completely and massage yogurt marinade into chicken to ensure it is completely coated.

Place the plastic bag containing the chicken and its yogurt marinade onto a cooking sheet. Refrigerate overnight.

Roast in the oven at 450℉ for 45-55 minutes. This is a really great time to make the garlic sauce. See the recipe below!

Remove chicken from oven and let it rest for at least 10 minutes. The skin should be crispy.

After it is slightly cooled, slice the chicken in half and carve the thigh and drumstick off. Serve with a heaping side of garlic sauce.

For the garlic sauce (toum):

Peel and separate the cloves of 2 heads of garlic. Puree the heads in a food processor. Once they are a paste, add ½ cup of the canola oil very slowly.

Add the lemon juice and drizzle the remaining canola oil in very slowly. The mixture should be a thick, spreadable paste. Set aside until ready to use.