"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, August 28, 2010

Smoky Bowl O` Reda with Limed Sour Cream

This recipe calls for beef stew meat, but I think goat stew meat or lamb makes this dish something to remember!
Serves 4 to 6
4 tablespoons canola oil, divided
3 pounds lean beef stew meat, cut into l/2-inch cubes
Salt and freshly ground block pepper, to taste
3 cloves garlic, peeled and minced
1 tablespoon cumin seeds, toasted, ground
1 tablespoon dried oregano
2 tablespoons cayenne pepper
1 tablespoon Tabasco
1 tablespoon minced
chipotle in adobo
1 tablespoon kosher salt
1/2 cup tequila
1 (16-ounce) can Lone Star or other cheap beer
4 cups water or Beef Stock low-sodium if using canned
2 tablespoons
maso harina
1/2 cup water

1. Heat 2 tablespoons of the oil in a 5-quart Dutch oven over medium-high
heat. Pat the beef dry with paper towels and season with salt and pepper.
Add 1/3 of the beef a
nd cook for 3 to 5 minute or until evenly browned,
stirring frequently. Remove the pieces from the pan when they are browned.
Repeat with the remaining batch of beef, adding additional oil if needed,
until all the beef is browned, taking care not to overcrowd the pan.

2. Return all the meat to the pan. Add the garlic, cumin, and oregano; cook,
2 minutes, continuing to stir. Add cayenne, Tabasco,
chipotle, salt,
tequila, beer, and water or stock, and bring to a boil.

3. Reduce heat to low and simmer 1 to 11/2 hours, stirring occasionally to
keep the mixture from burning, until meat is tender. Add more water if

4. When the meat is tender, mix together the
maso harina and 1/2 cup water
in a bowl; stir into the chili. Simmer for 30 more minutes, until the meat
is melting into the sauce. Serve with soda crackers and grated Cheddar
cheese, Limed Sour Cream (page 22), and onions or beans on the side.

Limed Sour Cream

Makes about 1/2 cup
1/2 cup sour cream
Juice of 1 lime (about 2 tablespoons)
1/2 teaspoon cumin seeds, toasted and ground
1 dried
chipotle pepper, rehydrate and minced (or squeezed of extra liquid
if canned)
Salt and freshly cracked black pepper, to taste

Combine all the ingredients in a small mixing bowl and stir thoroughly. Will
keep for about 1 week refrigerated in an airtight container.

The Fearless Chef

Tuesday, August 24, 2010

Orange-Mustard Lamb Chops

8 lamb chops, cut 1 inch thick (about 2 pounds)
3 tablespoons orange marmalade
4 teaspeens Dijcn-style mustard

1. Trim fat from chops. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heo.t to desired doneness, turning once. Allow 10 to 15 minutes for medium (l60°F).

2. Meanwhile, in a small saucepan stir together marmalade and mustard. Cook and stir over medium heat until heated through. To serve, spoon over chops.

Serves 4

Nutri'tion Facts per serving: 172 cal., 6 g tota.l fat (23 g sat. fat), 60 mg cbct., 90 mg sodium, 10 g carbo., I g fiber, 20 g pro. Daily Values: 20/0 vito C, 2% calcium, 100/0 iron

Better Homes and Gardens 5 Ingredient Recipes

Healthy-Lamb, Fig & Olive Stew

Not your Irish grandmother's stew, this version was inspired by flavors from the south of France: tlgs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb.

8 ounces lean ground lamb, preferably leg
1 teaspoon extra-virgin olive oil
2 tablespoons plus 1 teaspoon minced garlic, divided
1 teaspoon herbes de Provence (see Note)
1/4 cup dry red wine
14-ounce can reduced-sodium beef broth
1 2 teaspoons cornstarch
2 plum tomatoes, diced
1/4 cup chopped dried figs
2 tablespoons finely chopped, pitted green olives
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest

Heat a large saucepan over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer the lamb to a sieve set over a bowl to drain; discard the fat.

Wipe out the pan; add oil and heat over medium-high. Add 2 tablespoons garlic and herbes de provence and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute.

Stir together broth and cornstarch in a small bowl. Add to the pan, increase heat to high, and bring to a simmer, stirring constantly. Add tomatoes, tlgs, olives and pepper and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, until the tomatoes have broken down, about 5 minutes. Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.

Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.

Serves 2
Active Minutes: 40
Total: 40 minutes

To Make Ahead: Prepare through Step 3. Cover and refrigerate for up to 3 days.

Per Serving: 401 calories; 20 g fat (7 9g sat, 10 g mono); 75 mg cholesterol; 27 g carbohydrate; 24 g protein; 4 g fiber; 695 mg sodium; 677 mg potassium.Nutrition Bonus: Vitamin C (30% daily value), Zinc (29% dv), Potassium (19% dv), Iron & Vitamin A (15% dv).

Taste of Home Everyday light meals

Sticky Dippy Lamb Chops

8 lamb loin chops
1 tbsp. oil
5 tbsps. tomato ketchup
3 tbsps. runny honey
2 tbsps. dark soy sauce
2 cloves garlic, peeled and crushed
1 tsp. mild chilli powder, optional
1 pot sour cream and chive dip

Heat the oil in a large frying pan and fry the chops over a medium heat for 4 to 5 minutes on each  side until nicely browned.  Mix the ketchup, honey, soy sauce, garlic and chilli powder (if using) in a bowl. Stir the ketchup mixture into the pan and heat until bubbling. Cook for a further 2 to 3 minutes, turning the chops once
or twice, until the sauce is thick, sticky and coats the meat. to serve
Serve with sour cream and chive dip, salad and chips.
Serves 4.

Sunday, August 22, 2010

Herbed Cream Cheese-Stuffed Lamb Burgers Recipe

The cream cheese hidden in the center of these herbaceous burgers doesn't just provide a surprise burst of flavor; it also keeps the meat moist and tender.
  • 4 Servings
  • Prep Time: 30 min Total Time: 55 min (incl. refrigerating)


  • 4 oz. (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese, softened
  • 1 Tbsp. each chopped fresh chives and parsley
  • 1-1/2 lbs. ground lamb
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. olive oil
  • 4 onion sandwich rolls, split, toasted
  • 1 bunch watercress, thick stems removed, separated into 4 equal portions

  a.. Mix cream cheese and herbs until well blended. Roll into 4 balls; flatten each into disk on sheet of waxed paper. Refrigerate 15 min. or until firm.
  b.. Combine meat, Worcestershire sauce, salt and pepper. Shape into 8 thin patties. Place cream cheese disks on 4 patties; cover with remaining patties. Press edges together to seal.
  c.. Heat oil in large skillet on medium heat. Add patties; cook about 5-6 min. on each side or until done (160°F). Serve in rolls topped with watercress. Yield: 4 servings.

  Substitute: Prepare using 1/2 cup Philadelphia® Spinach & Artichoke Cream Cheese Spread.