Chef Ross Pangilinan to Open at TERRACE at South Coast Plaza

 

TERRACE opening soon!

Chef Ross Pangilinan is gifted with vision, talent and guts. In late 2016, after seven years as executive chef at Leatherby’s in Costa Mesa, he opened Mix Mix Kitchen Bar in Downtown Santa Ana. The globally-inspired eatery has garnered many prestigious accolades.

Chef Ross Pangilinan, owner of Mix Mix in Santa Ana, will bring Terrace by Mix Mix to South Coast Plaza in Fall 2018. (Photo by John Pangilinan)

A second restaurant is in the works and projected to open in early September. TERRACE by Mix Mix is on level 3 of the Crate and Barrel/Macy’s Home Store Wing in the location previously occupied by zpizza.

In 2011, when chef was still at Leatherby’s we shot a video about his fabulous Appetizer Meatballs with Tzatziki. They are perhaps the best meatballs you’ll ever eat. Have a look.

You can read more about Chef Ross and TERRACE in the story I wrote for Orange Coast Magazine at  http://www.orangecoast.com/cathy-thomas-friends/mix-mix-chef-eager-for-return-to-costa-mesa/

Leatherby’s Appetizer Lamb Meatballs with Cucumber Tzaziki
Yield: 6 to 8 portions
1/4 to 1/2 hothouse cucumber, peeled
Meatballs:
1 pound ground lamb
1 pound ground beef
2 cups panko (Japanese breadcrumbs)
1 tablespoon minced garlic
1/2 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon harissa paste (or other chili paste), see cook’s notes
2 tablespoons chopped fresh chives or parsley
6 eggs
1 tablespoon coarse salt
Tzatziki:
2 tablespoons grated and strained cucumber
1 cup plain yogurt
1 tablespoon lemon juice
1 to 2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh cilantro
1 teaspoon minced garlic
Garnish: sliced fresh chives, coarse salt such as fleur de sel, freshly ground black pepper, extra-virgin olive oil and pita chips
Cook’s notes: Harissa is a North African chili paste that is sold in Middle Eastern markets, some natural food stores, and some supermarkets with large imported specialty food sections. It is often packaged in squeeze-able tubes the size of toothpaste.
1. Grate cucumber using the large holes on a box grater. Place in colander; sprinkle with a little salt and set aside to drain.
2. Place all meatball ingredients in large bowl of electric mixer. Using the paddle attachment, thoroughly mix (starting on lowest speed). Cover and chill for 1 hour. If available use a 1-ounce ice-cream scoop to portion the mixture. Form into 1 1/2-inch spheres using lightly-oiled hands.
3. Preheat oven to 375 degrees. Heat a lightly-oiled grill pan on medium-high heat. Place 3 to 4 meatballs on each bamboo skewer. Place in single layer on grill pan in batches. Grill mark the exterior on all sides and place on rimmed baking sheet; place in preheated oven for 4 to 8 minutes, or until thoroughly cooked.
4. Meanwhile, prepare tzatziki. In medium bowl, place 2 tablespoons (packed) grated and strained cucumber. Add remaining tzatziki ingredients and stir to combine.
5. Smear tzatziki on individual serving plates or platter. Top with meatballs. Sprinkle on chives, coarse salt, pepper and a small drizzle of extra-virgin olive oil. Add pita chips, placing them vertically between the meatballs.
Source: Ross Pangilinan

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