Crown Roast of Lamb

Crown Roast of Lamb

by | Meats, Restaurants

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I love lamb and especially a crown roast. They are like lamb popsicles. A crown roast can be created by taking two 7-rib racks of lamb and tying them together (or ask your butcher to prepare for you). It’s a great easy meat to serve a small group of people (5-6 adults). It goes nicely with rosemary & garlic or parsley & mint. I like to marinate the lamb for at least 6 hours before cooking. I have made this roast several times, pairing it with Flageolet beans, seared greens and garlic mashed potatoes, as well as with (see below) roasted rosemary new potatoes with Chive Creme Fraiche sauce.

INGREDIENTS

  • 1/4 cup chopped fresh rosemary
  • 12 garlic cloves, minced
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1 crown roasts of lamb, consisting of 14 chops
  • ¾ cup Olive oil

PREPARATION

Mix chopped rosemary, minced garlic, salt and black pepper in small bowl. Add in the olive oil to the mix. Place crown roasts of lamb, spaced apart, in a large plastic bag and add half of the mixture. Making sure all section of the lamb are covered. Store in refrigerator to marinate for 6 hours. Preheat oven to 450°F. Remove lamb and brush with remaining era/olive oil mixture. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare, about 20 minutes (or 130°F to 135°F for medium-rare, about 30 minutes; or 135°F to 140°F for medium, about 35 minutes).

Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve.

This one I served with roasted rosemary new potatoes. I made a chive-Crème fraîche sauce for the potatoes which ended up going pairing really well the lamb.

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Bresaola Arugula Panini with Balsamic Reduction

Bresaola Arugula Panini with Balsamic Reduction

by | Meats, Sandwiches, TOP Five

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So I finally purchased my first Panini press, and it has transformed my world of sandwiches! My son returned from his month away at camp and asked me to make him lunch… so out came the press that we have both wanted forever, The Brevile Panini Duo! This creation of came together with the help of the balsamic reduction I made for my Buffalo burger.

Ingredients:

  • 2 pieces of white sandwich bread
  • 8 thin slices of Bresaola
  • 4 slices of manchego cheese
  • 4 slices of gouda
  • ½ cup of baby arugula
  • 1 tsp. balsamic reduction + ⅓ cup for dipping
  • 1 fried egg

Directions:

Be sure to butter your bread on the outside so it gets a nice crispy and moist exterior. Place the cheese closest to the bread one type on either side, and layer the arugula and bresaola on top of the cheese. Drizzle the 1 tsp. of the balsamic reduction. Merge the 2 halves and place on the panini press. Close the lid and slide the setting to toast. Meanwhile fry one egg in a non-stick skillet. Cook so whites are fully cooked, but the yolk is still runny.

Remove the melted sandwich after 4 minutes and cut in half. Place egg on top, and serve with the side of balsamic reduction.

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Gourmet Buffalo Burger with Balsamic Reduction

Gourmet Buffalo Burger with Balsamic Reduction

by | Meats, Sauces, TOP Five

Buffalo Burger with Balsamic reduction and fried egg

Buffalo Burger with Balsamic reduction and fried egg

I can honestly say I think my son should be a food critic. My 16 year old, came up with this masterpiece and it’s probably one of THE best burgers I have ever tasted. It has the peppery taste from the Arugula, the sweet from the balsamic reduction, the fruity and nutty taste of parmesan, and then… there’s the fried egg! Seriously?

Make Balsamic reduction – Cook 1 cup of good quality balsamic vinegar + 1 tbsp sugar on medium-high heat. Once boiling, reduce to simmer (low heat with small bubbles along the edges) and let simmer for about 10 minutes until vinegar has reduced down. Stir occasionally. It should be able to stick to a spoon, with it’s thick consistency. Let reduction cool and serve. Save the remaining sauce in a Tupperware and store in refrigerator. If reduction hardens after being in refrigerator for too long just place container in a bowl filled with warm water to soften it up.

INGREDIENTS (per serving)

  • 6-8 oz ground buffalo meat
  • ½ tsp Worcestershire
  • salt and pepper to taste
  • 6-8 leaves of arugula
  • 6-8 slices of parmesan
  • 1 fried egg
  • 1 brioche bun
  • 1 tbsp of softened butter

DIRECTIONS

Turn on your grill or grill pan on high. Make the buffalo patty by gently working in the Worcestershire, salt and pepper to the buffalo meat. (Do not compress, or smack the buffalo patty). Make the center of the patty thinner than the edges, and place on the grill. Cook the buffalo until the internal temperature is 130 degrees. Remove and let sit. Meanwhile, add your egg to an small non-stick skillet and cover. Flip over without breaking the yolk, and be sure to not overcook, as you want the egg yolk still runny. Remove from heat. Add the butter to all side of the brioche bun and grill for 10 seconds on each side. Assemble the burger onto the bun, adding the patty, the egg, arugula, parmesan cheese, and finally drizzle on the balsamic reduction onto the burger and the top half of the bun. My husband actually had a dish of the reduction to dip in the burger into. Enjoy!

Orange Chicken

Orange Chicken

by | Meats, Sauces

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My husband has always loved a tangy Chinese-American Orange Chicken. I found some great recipes online, and made some slight modifications. I’m mainly adding this one to the blog, so I have quick access to it, but beware, it does take a few steps so it might not be for everyone.  Serves 4

INGREDIENTS

For the chicken:

  • 1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese Shaoxing wine or dry sherry
  • 1/2 cup cornstarch
  • About 2 cups canola oil for frying

For the orange sauce:

  • 2-3 oranges
  • 4 teaspoons cornstarch
  • 2 tablespoon canola oil
  • 4 cloves garlic, minced
  • 3 teaspoons minced peeled fresh ginger (from 1-inch piece)
  • 1/4 teaspoon crushed red pepper (more if you like it spicy)
  • 2 tablespoon low-sodium soy sauce
  • 2 teaspoon Chinese Shaoxing wine or dry sherry
  • 2 teaspoon rice vinegar (not seasoned) or cider vinegar
  • 4 tablespoons sugar
  • 4 scallion/green onions (thinly sliced for garnish)
  • Cooked rice for serving

PREPARATION

Prep the chicken:

  • In a medium mixing bowl, combine the wine and soy sauce together. Toss the chicken pieces with the sauce and let stand while you make the sauce.

Make the orange sauce:

  • Using a vegetable peeler, remove the zest from 1 orange and finely chop it.
  • Squeeze 2 oranges to make at least 1 cup of juice (use additional orange if necessary). In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
  • In a 10-inch skillet, heat 1 tablespoon oil over medium heat, add the garlic, ginger, crushed red pepper, and orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.

Fry the chicken:

  • Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
  • In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a thermometer registers 365°F. Or you can use a deep fryer if you have one, which is easier to program the temperature. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add the coated chicken to the hot oil, making sure to space the pieces apart from each other, otherwise they clump together. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a slotted spoon, transfer the chicken to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
  • Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little orange juice if necessary. Add the chicken, and toss until thoroughly coated in sauce.

To serve:

  • Transfer the chicken to a serving dish and garnish with the scallions. Serve immediately with rice.

Another photo: (added some sesame seeds to the recipe)

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Panko Crusted Cod with Pea Puree and Mushrooms

Panko Crusted Cod with Pea Puree and Mushrooms

by | Fish, Vegetables

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Cod is another one of my favorite types of fish, flaky and dense, with a mild flavor. If cod is not available, (as some stocks are severely overfished), you could swap out with some more sustainable fish: i.e. cobia, pollack, hake or whiting. I like a crunchy texture to my fish, so I used some Panko breadcrumbs to create a nice crust. I paired this fish with some crispy mushroom, pea/parsley puree and some crispy shoestring sweet potatoes. Serves 4

INGREDIENTS

FOR THE MUSHROOMS

  • 3 tbsp oil
  • 10-12 ounces mushrooms (cremini, shiitake), cleaned and coarsely chopped
  • Salt and pepper
  • 2 garlic cloves, minced
  • 2 tbsp butter

FOR THE FISH

  • 1 ½ pounds of cod, cobia or pollack (4 pieces)
  •  Salt and freshly ground pepper
  • 1 cup of panko crust, enough to cover each piece
  • 3 tablespoon extra virgin olive oil
  •  Lemon juice, to taste

FOR THE PEA PUREE

  • ¼ cup chopped parsley
  • 1 cup of cooked frozen peas
  • ⅓ cup chopped shallots
  • ⅛ cup EVOO (olive oil)
  • 1 tsp salt
  • 2 oz. Crème Fraîshe

PREPARATION

  1. Make the pea puree. Bring a small pot of water to a boil, salt generously and add parsley leaves. Blanch for 20 seconds only and transfer to a bowl of cold water. Drain and press leaves against strainer to squeeze out water. Using a food processor, add the cooked peas, shallots, parsley and salt. Slowly add in the oil so that all ingredients become a smooth puree. Place the puree into a bowl, and slowly stir in the Crème Fraîshe. Be sure to stir gently with a spoon so it does not separate or turn to butter. Season to taste with salt and pepper, and set aside.
  2. Heat oven to 425 degrees. Place oil into sauté pan and heat on medium-high heat. Salt the fish. Press the panko bread crumbs onto all sides of each piece of fish. Cook the fish on each side (2-3 minutes per side), or until outside crust is golden brown. Place fish into baking dish. Drizzle lemon over the fish and bake 5 to 8 minutes (depending on the thickness of the fillets), until fish is opaque and pulls apart when a fork is inserted.
  3. Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 4 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.
    Reduce heat to medium and add butter and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.
  4. Place a piece of fish on each of 4 plates. Spoon pea sauce onto plate, next to fish. Place mushrooms on pea sauce and serve.
Filet Mignon with Béarnaise Sauce

Filet Mignon with Béarnaise Sauce

by | Meats, Sauces

After reviewing numerous Béarnaise recipes, and being extremely intimidated by the complexity of it, I thought I would give it a try. I made this sauce for filet mignon, (Click here for the different cuts of beef) of that I marinated in garlic, olive oil, salt and rosemary overnight. Searing it on all sides and cooking it medium rare. I served it with an arugula salad (from our garden) with olive oil, a balsamic reduction and goat cheese.

INGREDIENTS

  • ¼ cup white-wine vinegar
  • 1 small shallot, peeled and minced
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon plus 1 teaspoon chopped tarragon leaves
  • 2 egg yolks
  • 12 tablespoons ghee (or clarified butter)
  • salt, to taste

Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a couple of tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.

Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.

In a metal mixing bowl, whisk the egg yokes with a tablespoon of cold water. Add in the cooled shallot-and-tarragon then whisk to combine.

Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.

Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of water. Add the remaining teaspoon of tarragon leaves, and serve.

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