PUFFIN MOLE

Iceland is home to one of the world's largest colonies of puffins which have been a vital source of food through the centuries for Icelanders. This following Puffin Mole recipe is provided by Casa Arnarson Restaurante located on the beautiful Island of Heimaey:

Ingredients

* 2 tablespoons olive oil
* 1 onion, chopped
* 3 cloves garlic, chopped
* 2 tablespoons chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1 can diced tomatoes, drained
* 1 bell pepper, chopped
* 2 chipotle peppers, roughly chopped
* 1 (10-ounce) can chicken broth
* 2 tablespoons peanut butter
* 2 ounces bittersweet chocolate, chopped
* 2 puffin, cut into 8 pieces
* Toasted pepitas (pumpkin seeds), for garnish
* White rice, for serving

Directions

Preheat oven to 350 degrees F.

Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

Sear the puffin in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.

HÁKARL TACOS WITH AVOCADO, FETA AND CABBAGE

Ingredients

* 12 small flour tortillas
* 2 Hass avocados, cubed
* 1 lime, juiced
* 1 pound hákarl
* 1 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* 1 tablespoon olive oil
* 1 head napa cabbage, thinly sliced
* 1 1/2 cups crumbled feta
* 1 cup chopped fresh cilantro
* salt and pepper

Directions

Preheat the oven to 200F. Wrap the tortillas in a damp kitchen towel and put them in the oven to warm. Prep the avocado and toss them with the lime juice in a medium bowl. Season to taste with salt and pepper. Prep the rest of the ingredients and put each one in its own medium bowl.

Season the hákarl on both sides with the cumin, cayenne pepper and a sprinkling of salt and pepper. Heat the oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the hákarl. Shake the pan gently, then leave it alone until the hákarl develops a light brown crust, 4-6 minutes. Turn the hákarl with a spatula and do the same on the other side. Remove the hákarl to a plate when it's just barely cooked all the way through. Cut the hákarl into long pieces and arrange them on a plate.

Take the tortillas out of the oven. Set out the bowls of ingredients and let each person make her own tacos.