Venison Tacos Al Pastor w/ Oranges & Olives

• Entree •
3 ancho chiles, stemmed, seeded, cut into pieces
5 garlic cloves
1 teaspoon oregano leaves, dried
1 teaspoon salt
2 tablespoons olive oil
1 cup orange juice
Juice of 1 lime
2 pounds Texas venison loin roast, boneless and cut into ½-inch slices
Corn tortillas
Place everything except the meat in a blender, and blend until the anchos are roughly chopped. Place the meat in a large zipper bag and pour in the marinade. Make sure the meat is coated evenly. Marinate overnight in the refrigerator or for two hours at room temperature.
Roast in the oven for one hour at 350oF. When the meat is cool enough to handle cut it into tiny cubes.
Serve in warm corn tortillas with the oranges and olives.

Yields about a dozen tacos

For the Oranges and Olives
3 Texas oranges
1―2.25 can sliced black olives
½ cup sliced green olives
1/4 cup olive oil
3 garlic cloves, minced
1 teaspoon chile powder
1 teaspoon cumin
½ teaspoon chipotle powder
1 teaspoon salt
½ teaspoon sugar
Handful of chopped cilantro

Peel the oranges, and with a serrated knife cut the segments out of the membranes. Put the orange segments in a bowl along with the olives.
Whisked together the oil, garlic, chile powder, cumin, chipotle, salt, and sugar. Pour over the oranges and olives, add the cilantro and lightly toss. Refrigerate until needed.


Recipe created by Chef Michael H. Flores •
©2009 Mis En Place, LLC
210.545.CHEF (2433) • www.cookwithmichael.com

Texas Grilled Lamb Chops with Lentil Salad

Grilled Lamb

2 double lamb chops from the rib, per person
1 cup red Texas wine
2 cups olive oil
1 bunch rosemary (approximately 2/3 ounce, net weight)
1/4 cup garlic, minced
½ yellow onion, roughly chopped
1 tablespoon freshly ground black pepper
1 bunch mint (approximately 2/3 ounce, net weight)
Salt

Combine all ingredients in a container except for the salt.  The meat must be marinated in the refrigerator at least 12 to 24 hours before cooking.  To cook, remove the lamb from the marinade, season with salt, and grill over a medium flame for about four to seven minutes per side, depending on desired doneness.  Let rest for about 5 minutes before serving.  (Note: If flame flares up during cooking pull meat off with long tongs until it subsides.)

Lentil Salad
8 ounces green lentils
2 garlic cloves, minced
2 tomatoes, diced
½ red onion, diced
½ cup kalamata olives, roughly chopped
1/4 cup mixed Texas herbs, chopped (I like parsley, mint, rosemary, thyme)
1 tablespoon Dijon mustard
2 tablespoons honey
1/4 cup balsamic vinegar
1/4 cup Texas red wine
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup olive oil
1/4 cup extra virgin olive oil

Place the lentils in a pot and cover with water.  Simmer over a low heat for 25 minutes, or until the lentils are just tender.  They should not be mushy.  Drain the lentils if there is any liquid left, allow to cool.
Put the lentils in a bowl along with the garlic, tomatoes, red onion, olives, and herbs.
In a separate bowl, mix together the mustard, honey, vinegar, wine, salt and pepper.  Slowly whisk in the oils.  Taste and adjust the seasonings.  Pour the vinaigrette over the lentil mixture and stir together.  Taste the salad and adjust the seasonings if necessary.  Refrigerate for several hours to overnight before serving.

Makes enough to serve five to six

Recipe created by Chef Michael H. Flores  •  
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com