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

Buttermilk Pancakes

It's been a very long time since I've made pancakes from scratch.    Now that I have rediscovered this recipe they will show up on our menu often.  These pancakes are VERY light and fluffy and I am positive they will have you coming back for more.

1  Egg

1 cup buttermilk

2 tablespoons shortening, melted or salad oil

1 cup Gold Medal Flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

Beat egg; add remaining ingredients in order listed and beat with rotary beater until smooth.  Grease heated griddle if necessary.  To test griddle, sprinkle with a few drops of water.  If bubbles skitter around heat is just right.

Pour batter from tip of large spoon or from a pitcher onto hot griddle.  Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.  Bake other side until golden brown.

Makes Ten 4-inch pancakes

Variations:

Apple:  Decrease buttermilk to 1/2 cup and stir 1/2 cup applesauce into batter

Blueberry:  Fold 1/2 cup fresh or well drained frozen blueberries (thawed) into batter.

Nut:  Stir 1/4 to 1/2 cup of broken or chopped nuts into batter.

Cheese:  Omit sugar and stir 1 cup shredded Cheddar Cheese into batter.

Cornmeal:  Decrease flour to 1/2 cup and add 1/2 cup cornmeal.

Maple Syrup Glaze for Fish & Meat - Maple Syrup Recipe

If you're looking for sweetness, but with extra richness and flavor, try adding maple syrup to your recipes.

This maple syrup glaze is a great addition to meat or fish - especially good on ham and salmon.

Recipe comes from Sweet Maple: Life, Lore and Recipes from the Sugarbush by James M. Lawrence

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• ¼ cup maple syrup
• 2-3 T. Dijon mustard
• 2 cloves garlic, minced
• 1 T. balsamic vinegar
• 1 t. salt
• ½ t. black peppper

Preparation:

Whisk ingredients together

Cover salmon, halibut or ham steaks with glaze, reserving some for serving.

Refrigerate for 1-6 hours.

Bake, fry or barbecue as usual. Brush remaining glaze on before serving.

Lamb Chops with Asparagus

Lamb
2 (10-ounce) (1/2-inch thick) lamb blade chops

1 tablespoon LAND O LAKES® Butter

Vegetables
1 1/2 cups thinly sliced fennel with tops (anise)

1/2 cup orange juice

1 large (1 1/2 cups) leek, thinly sliced

1 tablespoon honey

1 teaspoon grated orange peel

1/2 teaspoon Worcestershire sauce

1 pound (about 24) fresh asparagus spears

Rice
Hot cooked rice

Sauce
1 tablespoon cornstarch

2 tablespoons cold water

Cut asparagus spears into 2-inch pieces. Set aside.

Melt butter in 10-inch skillet until sizzling; add lamb chops. Cook over medium-high heat, turning once, until browned (4 to 5 minutes). Drain off fat.

Add all vegetable ingredients except asparagus to skillet. Continue cooking until mixture comes to a full boil (3 to 4 minutes). Reduce heat to low. Cover; cook 10 minutes. Add asparagus. Cover; continue cooking until chops are fork tender and asparagus is crisply tender (4 to 6 minutes). Place rice on serving platter; top with chops and vegetables. Keep warm.

Stir together cornstarch and water in small bowl; stir into skillet. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (1 to 2 minutes). Boil 1 minute. Pour over chops and vegetables.

Lemon-Garlic Marinated Lamb Chops

Yield: 8 servings
2 tablespoons olive oil
1 teaspoon grated lemon zest (colored portion of peel)
2 tablespoons freshly squeezed lemon juice
1 tablespoon plus 1 teaspoon dried oregano
3 tablespoons minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds lamb chops, trimmed of all visible fat (see note)
1. In a small bowl, stir together oil, lemon zest and juice, oregano, garlic, salt and pepper.
2. Put chops in one or more resealable plastic bags; add marinade and turn to coat. Seal and marinate for 20 minutes to 1 hour at room temperature, turning occasionally.
3. Heat broiler, grill or grill pan over medium heat. Remove chops from bag and discard marinade.
4. Grill or broil 4 to 5 minutes per side for medium-rare or to desired doneness.
Per serving: 215 calories; 10g fat; 3.5g saturated fat; 91mg cholesterol; 29g protein; no carbohydrate; no fiber; 226mg sodium.
Note: For easier serving sizes, ask your butcher to cut lamb chops about 4 ounces each, for a total of 16 chops

Pan-Seared Lamb Chops

Serves: 6

• Prep Time: 5 min.
• Cook Time: 10 min.

Ingredients:

• 8 lamb loin chops, excess fat removed
• 2 tablespoon(s) butter, divided
• 1/3 cup(s) Lea & Perrins® Worcestershire Sauce
• 2 tablespoon(s) lemon juice
• 1 tablespoon(s) fresh mint, chopped

Cooking Instructions:

1. Season chops with salt and pepper if desired. In a large skillet over medium-high heat, brown chops in 1 Tbsp. of butter for about 4 minutes each side for medium-rare.

2. Reduce heat to medium, and stir in Worcestershire Sauce and lemon juice. When sauce bubbles, remove pan from heat and place chops on serving dish. Add remaining 1 Tbsp. of butter and mint, stirring constantly, until butter has melted and the sauce has a lightly creamy sheen. Spoon sauce over the chops, and garnish with mint sprigs and lemon zest.

Tip:

Although lamb loin chops are especially tender, they can be a little expensive. Shoulder chops can also be used and are less pricey.


If preferred, use freshly squeezed juice from half a lemon.