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

Saturday, September 11, 2010

Grilled Mediterranean-style Mini Burgers

1      Red Onion, cut into 1/2-inch slices
5      Slices unpeeled eggplant, sliced into rounds
       1/2-inch thick
--     Scant amount of olive oil
1      Cup quartered grape tomatoes
--     Splash red wine vinegar
1      Tablespoon minced fresh mint
1      Pound Lean Ground Lamb/Kid
1/4    Cup chopped fresh Italian parsley
2      Cloves garlic, minced
1 1/2  teaspoons cumin
--     Salt and fresh ground pepper, to taste
3      Whole Grain Pita Pocket breads, cut in half
--     Yogurt Dill sauce, recipe below

Heat the Grill to medium-high or allow the coals to burn down to white ash. Lightly brush onions and eggplant with olive oil. Grill until tender, 5-8 minutets, turning midway through for even cooking. Coarsely chop grilled vegetables.  Toss with tomatoes,vinegar, a splash of olive oil and fresh mint. Set aside. Combine ground lamb/kid, parsley, garlic, cumin, salt and pepper. Form into 6 patties. Grill patties, turning halfway through  cooking to brown evenly, 7-9 minutes or until a meat-thermometer reaches 160 degrees. Warm Pita in oven or micro-wave. Open pocket.  Cut burgers in half and place into pocket bread. Top with a generous amount of the grilled vegetable medley.

Yogurt-Dill Sauce:
Combine 1/2 cup plain yogurt, 1 teaspoon lemon juice and 1 teaspoon dill. Serve as a condiment with the
burger if you heart desires.

Makes 6 servings.

Tuesday, September 7, 2010

Texas-Style Honey Barbecue Rub

Makes 4 servings
4 (4 oz. each) boneless beef top sirloin steaks
1/4 cup honey
4 cloves garlic, minced
2 teaspoons salt
2 teaspoons medium-grind black pepper
2 teaspoons ground mustard
2 teaspoons chili powder
Rub each steak with 1 Tablespoon of honey. Combine remaining ingredients and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to desired degree of doneness.

Nutrition: 252 Calories * 7.3 g Fat Total * 26.7 g Protein * 76 mg Cholesterol * 19.9 g Carbohydrates * 1147 mg Sodium * 0.8 g Dietary Fiber * 26% Calories from Fat *

Honey Chutney Glaze for Roast Lamb

Makes 4 to 6 servings
1/3 cup honey
1/4 cup dried fruit bits
1 Tablespoon lime juice
1 teaspoon grated fresh ginger root
1/2 teaspoon grated lime peel
1/4 teaspoon minced garlic
1/4 teaspoon cumin
1 leg of lamb (3-5 lbs.)
In small saucepan, combine all ingredients except lamb until well blended. Bring to a boil over medium-high heat. Reduce heat and simmer 2 minutes. Remove from heat and cool. Place lamb in roasting pan lined with aluminum foil. Roast 30 minutes at 425°F. Reduce oven temperature to 325°F; brush lamb with glaze. Continue to glaze lamb every 15-20 minutes until lamb is cooked, about 40-50 minutes for medium. Let rest 10-15 minutes before carving.
Serving Size: 5 oz. serving

Nutrition: 437 Calories * 36.6 g Protein * 19.3 g Carbohydrates * .31 g Dietary Fiber * 23.4 g Total Fat * 132 mg Cholesterol * 95.6 mg Sodium * 48 % Calories from Fat *

Grilled Lamb with Spanish Sherry Sauce

Recipe By: American Lamb Council
Makes 6 servings
1-1/2 lbs. lean American lamb leg steaks, cut 1-inch thick
3 russet potatoes, cut in 8 wedges each
1 red bell pepper, cut in 8 strips
1 green bell pepper, cut in 8 strips
1 yellow bell pepper, cut in 8 strips
1/2 cup unsweetened apple juice
1/2 cup honey
2 Tablespoons tomato paste
2 Tablespoons red wine vinegar
2 Tablespoons onion, minced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper, freshly ground
Spanish Sherry Sauce: In small saucepan, combine sherry, honey, tomato paste, red wine vinegar, onion, garlic, Worcestershire sauce and pepper. Simmer five minutes. Makes 1 1/4 cups. Ignite coals in barbecue; allow to burn until bright red and covered with gray ash. Grill steaks and vegetables 4 inches from coals, cooking 5-6 minutes. Turn lamb and vegetables and brush with sherry sauce; cook an additional 5 minutes. Turn lamb, brush with sherry sauce and cook 2-3 minutes longer for medium-rare. Grill vegetables to desired degree of doneness. Cut lamb steaks into thirds and serve with grilled vegetables.

Tip: To shorten potato cooking time, microwave potatoes 10-12 minutes before grilling.

Sunday, September 5, 2010

Thyme Lamb Chops

From Redbook

The time-honored blend of garlic and thyme adds zest and zing to these fast, pan-grilled lamb chops.

  • 4  (4 ounce) bone-in center-cut loin lamb chops, (1 1⁄2-inches thick)
  • 1/2 tablespoon(s) kosher salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 1 tablespoon(s) canola oil
  • 2 tablespoon(s) unsalted butter
  • 1 clove(s) garlic, finely chopped
  • 1 teaspoon(s) fresh thyme, chopped

  1. Sprinkle lamb with salt and pepper.
  2. In a large skillet, heat oil over medium-high heat. Add lamb and cook 3 minutes per side, or until well browned. Reduce heat to medium; add butter, garlic, and thyme. Cook, turning lamb occasionally, for 3 minutes, or until instant-read thermometer inserted in side of each chop registers 130 degrees F. Remove skillet from the heat; cover chops loosely with foil and let stand 5 minutes. Serve with melted herb butter.

Slow-cooked lemon and thyme lamb shanks

Slow-cook these delicious lemon and herb shanks for a warming Sunday lunch. If you have any leftover meat, turn it into a speedy second dish in the shake of a lamb's tail!

Ingredients (serves 4)
750g desiree potatoes, peeled, cut into 5cm pieces
40g butter, chopped
1/2 cup milk
1/2 cup grated parmesan cheese
2 tablespoons finely chopped chives
lemon wedges, to serve
Basic lamb shank braise
8 large french-trimmed lamb shanks (see note)
1 cup chicken stock
1 lemon, rind finely grated, juiced
6 sprigs thyme
Make basic lamb shank braise: Preheat oven to 180°C. Place lamb shanks in a large roasting pan. Season with salt and pepper.Combine stock, lemon rind, 2 tablespoons lemon juice and thyme in a jug. Pour over shanks. Cover pan tightly with foil. Roast shanks for 1 1/2 hours. Remove foil and roast, uncovered, for a further 30 minutes or until browned and tender.
Meanwhile, place potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until tender.
Drain and return potatoes to saucepan. Add butter and milk. Mash until smooth. Add parmesan and chives. Season with salt and pepper. Stir until well combined.
Spoon mash into shallow bowls. Top each with 1 lamb shank. Spoon over sauce from roasting pan. Serve with lemon wedges.
Note: You can buy lamb shanks 'French-trimmed' or untrimmed. French trimmed is when all meat and fat is removed from one end of a bone, making it easier to pick up and more appealing for presentation.
Tip: Alternatively, wrap lamb shanks in baking paper, then foil. Store in an airtight container in the fridge for up to 3 days.
Leftovers: Set aside remaining 4 lamb shanks for use in one of the related recipes. When reserved shanks are cool, remove meat from bone and store in an airtight container. You should have about 420g or 3 cups meat. Refrigerate for 3 days or freeze for up to 1 month.
Make the most of seasonal ingredients this winter with pumpkin recipes, potato recipes, apple recipes and pear recipes from

    Sweet Potato Goat Cheese and Ricotta Ravioli

    Sweet Potato, Goat Cheese & Ricotta Ravioli Filling
    2 Cups Baked Sweet Potato (about 2 large sweet potato
    1/2 Cup Crumbled Goat Cheese
    1/2 Cup Ricotta Cheese
    1 tbsp Maple Syrup
    1 tsp Salt
    1/8 tsp Black Pepper

    Oniony Butter Sauce
    2 tbsp EVOO
    3-4 tbsp Butter
    1 Large Sweet Onion (sliced thinnly or chopped)
    Salt & Pepper to Taste

     To create home made ravioli dough, visit  Pasta Dough for Ravioli Recipe by Tyler Florence of Food Network. Use a heart cookie cutter to make the ravioli. See Recipe below:

    Sweet Potato, Goat Cheese & Ricotta Ravioli Filling

      1.. Bake the sweet potatoes in your preheated oven at 400 degrees. First, rub olive oil on the sweet potatoes and pierce holes with a fork to allow the steam to escape. Bake for at least 30 minutes or until soft. Peel skin off, allow to cool and place in the blender.
      2.. Add to the sweet potatoes the goat cheese, ricotta, maple syrup, salt & black pepper and blend well.
      3.. Bring a large pot of salted water to a boil. Add about 8 ravioli's at a time for about 3 minutes.
    Oniony Butter Sauce

      1.. Heat a large skillet on medium/high. Add the EVOO and butter. Then add onions, salt & pepper.
      2.. Reduce heat to medium and saute the onions, tossing occasionally. Allowing the onions to caramelize and brown for about 10-15 minutes.
    Source: Recipe from Lisa @ Korean American Mommy

    Pasta Dough
    2 cups all-purpose flour, plus more for dusting
    1 teaspoon salt
    3 large eggs, plus 1 for egg wash
    2 tablespoons extra-virgin olive oil
    Cornmeal, for dusting
    To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

    *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.

    Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.

    Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.

    Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

    Sesame and Maple Crusted Lamp Steaks

    Ingredients (4 portions)
     30 ml (2 tbsp.) maple syrup
     Zest of 1 lemon
     15 ml (1 tbsp.) fresh ginger, minced
     125 ml (1/2 cup) fresh coriander, chopped
     45 ml (3 tbsp.) sesame seeds
     Salt and pepper to taste
     8 lamb steak of about 2.5 cm (1") each
     45 ml (3 tbsp.) olive oil
      1.. In a bowl, combine maple syrup, lemon zest, ginger, coriander and sesame seeds.
      2.. Season.
      3.. Coat each lamb steak in the mixture making sure to coat evenly.
      4.. In a non-stick pan, heat olive oil and brown the steaks over medium heat, for 3 to 4 minutes on each side (or until desired doneness).
    Source : Fédération des producteurs acéricoles du Québec

    Barbecued Maple Syrup Lamb

    Ingredients (6 to 8 servings)
    Leg of lamb butterflied approx 2.5 kg
    2 cloves garlic cut into thin slivers
    2 sprigs fresh rosemary
    ½ teaspoon baking powder
    Salt and pepper

    100 ml olive oil
    75 ml ml sweet sherry
    2 tblspns maple syrup {Plus extra to brush on}
    1 tblspn balsamic vinegar
    Juice of 1 lemon
      1.. Make small incisions all over the lamb with a sharp knife.
      2.. Poke a sliver of garlic then a small sprig of rosemary into the holes.
      3.. Mix together the marinade ingredients.
      4.. Place lamb into a shallow container season all over and cover with the marinade ensuring the meat is well covered. Cover with cling film and place in the fridge for a minimum of two hours or overnight for more flavour, turning occasionally.
      5.. When ready to cook bring the lamb back to room temperature and get the the barbie nice and hot.
      6.. Place on the hottest part for 3-4 mins each side to sear the meat, then move slightly away to cook more slowly basting with the marinade and turning frequently.Cook for approx 35 to 45 mins for pink, longer if you want it more well done. About 10 mins before the end start to brush with the extra maple syrup, the meat will go quite dark and will start to char, this all adds to the flavour.
      7.. Allow the meat to rest for 10-15 mins so if a little underdone don't worry as it will continue to cook while resting. Ideally the outside will be charred and the inside pink.
      8.. Carve into thin slices and pour over any juices.
    If you want to roast some vine tomatoes simply crush a garlic clove with some salt and mix with olive oil, toss the tomatoes leaving on the vine, and either cook in a hot oven or put on the bbq until they start to blister.

    Source : Camelia's Recipe Blogspot