Paprika-Roasted Leg of Lamb

Paprika-Roasted Leg of Lamb

It’s spring and the boneless leg of lamb was on sale at Wholefoods and Lyn had pinned this the other day so aside went the traditional Greek style recipe I use and we decided that this would be a good free meal for the week. Last year we tried something similar with lamb kabob and liked it. I thought the that is would be to spicy with the paprika and chili but surprisingly enough it was not and the spice snuck up on you as an after taste pleasant and mild. 


From Food and Wine

Ingredients

  • 3 tablespoons sweet paprika
  • 1 tablespoon pure chili powder, such as ancho or pasilla
  • 1 1/2 teaspoons ground cardamom
  • One 6 1/2-pound boneless leg of lamb, butterflied
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • 6 whole garlic cloves
  • 4 rosemary sprigs
  • 2 thyme sprigs
  • 1 lemon, sliced 1/4 inch thick

ingredients

I used a 2 lbs. boneless leg so I cut everything by 1/3 except the fresh herbs I used more. But watch the cooking time it cooked quickly. Although Lyn likes lamb well done I would have liked it a little less well done.  Even so it came out tasty and very tender.

 

How

Preheat the oven to 500°. In a small bowl, mix the paprika with the chile powder and cardamom. Rub the lamb with the olive oil and season with salt. Sprinkle the spices all over the lamb.

sprinly with the rub

Lay the lamb fat side down on a large rimmed baking sheet. Scatter the garlic cloves, rosemary and thyme sprigs and lemon slices around the lamb and roast on the top rack of the oven for about 25 minutes, or until nicely browned.

roasted

Turn the lamb fat side up and roast for about 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Slice the lamb 1/4 inch thick and serve.

 slice 1/4 " and serve

Suggested Pairing

With their gamey notes and firm tannins (more European than Australian in style), South African Shirazes and Syrahs would pair superbly with this spice-roasted lamb

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STEAK SAUCE

STEAK SAUCE

Ingredients

  • tablespoons  unsalted butter
  • 2   garlic cloves, minced
  • 2 teaspoons  onion powder
  • 1 teaspoon  pepper
  • 1/2 teaspoon  salt
  • 2 teaspoons  soy sauce

First

Melt butter in 8-inch skillet over medium-low heat. Add garlic, onion powder, pepper, and salt and cook until fragrant, about 1 minute.

Pour all but 1 tablespoon butter mixture into bowl and let that cool slightly, about 5 minutes, save to mix in hamburger meat.

From America's Test Kitchen

Then:

  • 2 tablespoons  tomato paste
  • 2/3 cup  beef broth
  • 1/3 cup  raisins
  • 2 tablespoons  soy sauce
  • 2 tablespoons  Dijon mustard
  • 2 tablespoons  balsamic vinegar
  • 1 tablespoon  Worcestershire sauce

How:

Add tomato paste to skillet and cook over medium heat until paste begins to darken, 1 to 2 minutes. Stir in broth, raisins, soy sauce, mustard, vinegar, and Worcestershire and simmer until raisins plump, about 5 minutes. Process sauce in blender until smooth, about 30 seconds; transfer to bowl.

Image from katedeering.com

 

 

Cuts of meat, I know I always have to ask where did it come from

 

butchering-beef

Missi’s Dill Chicken with Tomato-Dill Relish

Missi’s Dill Chicken with Tomato-Dill Relish

I’ve been relatively quiet these days, outside cleanup has taken a lot of my time just getting outside without bundling up is great. Lyn and I took a road trip, the ultimate test of the Prius, and gave a new meaning to a tank full of gas trip. We drove from Milford MA to Washington DC on about 10 gallons of gas about 58 MPG. Spent more of tolls than gas, heck spent more on what they pass off  as food at service areas than on gas. You get closer to DC and it is rural and you soon come to the realization that there is nothing at the exits and the service areas are the only choice.  Traffic gods were nice to us on the way down but on the way back they laid out one traffic jam after another. Amazingly enough after all these years of together we can still stay in a confined place together for long periods of time. Anyway we made it to DC and Missi even gave up her parking spot for us she guided us in over the phone as we drew close. It was a wonderful visit laid back and comfortable, individually they are great, together they are pretty perfect. Missi gently pounded the chicken as the 4 of us along with the cat and dog sat around the kitchen talking. Ever notice that the kitchen is the hang out room?  This chicken immediately made it to my favorite list and yesterday we tried to duplicate, did a good job but I just could not duplicate that missing ingredient “Missi Love”.

Simple and delicious

Ingredients

  • 4 (6-ounces) skinless boneless chicken breast halves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped dill
  • 3 tablespoons finely chopped shallot
  • 1 tablespoon grainy mustard
  • 1 tablespoon white-wine vinegar
  • 1 pint cherry tomatoes, quartered

ingredients

How:

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas)

Pound chicken 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.

pound chicken (1)

Whisk together oil, dill, shallot, mustard, and vinegar in a large bowl. Set aside 1/4 cup.

vinergarette

Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper, then add to dill mixture, turning to coat.

tuen to coat

Toss tomatoes with reserved dill mixture and salt and pepper to taste if you want.

quarter tomatoes add sauce

toss

Grill chicken, turning once, until just cooked through, 3 to 4 minutes total.

grill

Serve topped with relish.

cover

palted

dill chicken

Endive, Radicchio, Fennel, and Watercress Salad

Endive, Radicchio, Fennel, and Watercress Salad

Lyn reminds me that I forgot to mention the salad and also the Wholefoods Cranberry multigrain rolls we had at our Eastover feast. Laurel once made a similar roll but they are much better perhaps someday I will get the recipe but we were there and convenience sometimes rules. We recently decided that Wholefoods bakery is not so good again convenience sometimes rules. I rarely bake to exact a science for me. Although I usually say ½ cup or 2 Tbsp. of this I am guessing for others sake I am really a handful of this a pinch of that kind of guy. Anyway…….

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, carrot root, turnips and carrots, Fennel salad and asparagus.

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, Celery root, turnips and carrots, Fennel salad and asparagus.

Ingredients:

  • 4 endive, thickly sliced on the diagonal

BelgianEndive

  • 1 large bulb fresh fennel, fronds removed and bulb very thinly sliced

fennel

  • 1 bunch watercress, stems removed

watercress

  • 1/2 Head of Radicchio sliced crosswise thinly

radichio

  • 2 tablespoons olive oil
  • Zest of one Meyer lemon
  • Juice of 1 Meyer lemon
  • Salt and pepper, to taste

How:

In a bowl, combine the endive, fennel, radicchio, watercress and Meyer lemon zest then toss gently to mix.

add Myer lemon zest

Whisk the olive oil, lemon juice, salt, and pepper.

Add half of the dressing and toss gently to coat thoroughly. Drizzle with the remaining vinaigrette and serve immediately..

toss

THE HISTORY OF  WATERCRESS

watercress about 1

From http://www.watercress.com/history.aspx

Watercress is the most ancient of   green vegetables known to man and its use can be traced back to the Persians,   Greeks and Romans. In fact, a famous Persian chronicler advised Persians to   feed cress to their children to improve bodily growth. He also strongly   recommended its use to the Greek and Persians soldiers of that time.Although these eminent rulers knew   nothing of such matters as mineral content and vitamins, they did observe   that their soldiers were in better condition when this plant was made part of   their daily diet. The Romans, too, looked with favor upon Watercress as a   salad. The common method of preparation in those days was with oil and vinegar.   It was also served with pepper, cumin seed and lentiscus…leaves of the mastic   tree.

When Hippocrates founded the first   hospital on the Island of Kos around 400 BC, he grew wild watercress in the   natural springs and used it to treat blood disorders.

It is reported that Nicholas   Messier first grew watercress in Erfurt, Germany, in the middle of the 16th   century. English cultivation started in early 1800, when a farmer near London   began to give cress attention as a product of Agriculture to be used in salads.   It was not long before its popularity spread and it became increasingly   difficult to meet the rather sudden increase in demand for watercress.

The herbalist John Gerard extolled   watercress as an anti-scorbutic (remedy for scurvy) as early as 1636. No doubt   in those days it was far easier to come by than oranges – a foreign   extravagance.

According to the book ‘James Cook   and the Conquest of Scurvy’, Captain James Cook was able to circumnavigate   the globe three times, due in part, to his use of watercress in his sailors   diets. And watercress is recorded as being on the menu for the vary first   Thanksgiving with the Pilgrims and the American Indians.

Wherever Watercress has been   reported in history, it has been common to eat the crisp green sprigs out of   hand, combined with other tender greens in salads and as a garnish on hot and cold dishes. In addition,   certain nationalities have made a particular watercress use famous in their   country.

For instance, the French are noted   for delicious thick soup made of potatoes and watercress, Potage Cressionniere.   This is usually served hot, though it is delicious served cold.

The English, of course, are   responsible for popularizing the watercress sandwiches. These are now practically standard service, appearing at   daily family teas and high teas alike. The Italians, too, did their bit by   adding shortcut sprigs of Watercress to their minestrone and other satisfying   and hearty vegetable soups. The Chinese have long used watercress sprays in their egg drop,   wonton and of course watercress soup.

Here in America, B&W   Watercress, Inc. has not only made watercress available easily, but we also   developed interesting recipes for using Watercress. These include: watercress   salad, soups and sandwiches, dips, entrees and of course the vegetable   dishes.

watercress2

Broiled BBQ-Spiced Rubbed Salmon

Broiled BBQ-Spiced Rubbed Salmon

Eastover Sunday rolls around but once a year in years past we used to have larger crowds but with everyone spread out all over the country and others watching from above well we are a smaller group these days. That’s fine with me because two of my favorite people came. Laurel and Mike (our son). In our combined families there are tons of Mikes so I have to distinguish which one when talking about a Mike. Laurel fills the air with excitement this visit she was showing off their new couch (pictures) and later the sweater she was knitting. She enjoys cooking as much as we do and show the correct amount of excitement when I pull out my new carving knife, yes a true foodie. Mike turned Lyn on to Snap Chat a program where you send a still or a 10 second video that once viewed by the recipient disappears forever. She gets so excited and nervous at the same time when she receives on and is remembering to keep pressing to view. She announced this morning that “I got a Snap Chat with Laurel modeling her new sweater!!” I teased and said let me see it. Each year we say the same thing this was the best meal since last Eastover and to me the company made it!  For us this recipe was originally in Sonoma Diet cook book, I can’t believe I never posted it we make it often. When you Google it, it shows up under many names and faces and it should it is quick easy and simply delicious spread the news.

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, carrot root, turnips and carrots, Fennel salad and asparagus.
Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, carrot root, turnips and carrots, Fennel salad and asparagus.

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, celery root, turnips and carrots, Fennel salad and asparagus.

Ingredients

  • 6 – 4-ounce fresh or frozen skinless, boneless salmon fillets, about 1 inch thick
  • 1 tablespoon sweet paprika
  • 1 tablespoon smoked paprika or ground ancho chile pepper
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 3 tablespoons extra-virgin olive oil

Ingredients  Salmon

Note: This rub is good on steaks also.

How

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Set aside.

In a small bowl combine sweet paprika, smoked paprika, chili powder, kosher salt, garlic powder, black pepper, cumin, and oregano. Transfer spice mixture to a piece of waxed paper. Gently roll fish fillets in spice mixture to coat.

BB Spice Rub 1BB Spice Rub 2 Salmon and RUB

Brush about half of the olive oil in the bottom of a broiler pan or 15x10x1-inch baking pan. Place fish fillets in prepared pan; turn any thin portions under to make uniform thickness. Drizzle tops of fish with remaining olive oil. Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, carefully turning once halfway through broiling. Whoops I forgot to do this, this time no wonder Lyn and I remembered crispy skin.

Broiled BBQ-Spiced Rubbed Salmon

This picture does not do it justice, sorry.

Hard Apple Cider Vinaigrette Dressing

crispin_ciders

Ingredients

  • ¾ cup hard apple cider
  • ¼ cup fresh orange juice (about ½ orange)
  • 1 teaspoon honey
  • 1 tablespoon minced shallots
  • 2 tablespoons white balsamic vinegar (used our 18 year old)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste.

How

Bring cider, juice and honey to a boil in a small saucepan.

Cook 10 minutes or until reduced to about 2 tablespoons.

Pour into a medium bowl and let cool slightly. Add shallots, vinegar, Dijon salt and pepper stir with a whisk. Gradually add the olive oil stirring constantly with a whisk.

Set aside.

Caramelized Acorn Squash Salad with Crispy Shallots.

Caramelized Acorn Squash Salad with Crispy Shallots.

The first time I had something similar to this they served with herb goat cheese on a bed of arugula. We had on hand crumbled feta, cut up oranges, pumpkin seeds, served on a bed of mixed greens. In fact it was at Stonewall Kitchen cooking class and they made a salad very similar this is my adaptation using what we had on hand. Here is a good site to read about varieties of winter squash. There were 2 of us and this made one fine meal, I even skipped dessert that night which for some reason this last year I have become a dessert person so strange to me.

acorn-squash

I apologize I was so into cooking that I forgot to take a picture in the pan while cooking.

Ingredients:

  • 1 Acorn squash or any thin skinned winter squash – the thin skin allows you to eat it when cooked.
  • ¼- ½  cup hard apple cider – could use regular cider
  • 3 tablespoons unsalted butter melted
  • ¼ cup light brown sugar packed
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper

100_1401

How:

Cut off the ends of the squash and scoop out the seed

Cut into ½ inch think rings.

Combine the sugar, salt, pepper and butter in a large bowl. Add the squash and coat.

Heat a large sauté pan over medium heat and place the squash in a single layer. Add apple cider to pan. Allow squash to cook and apple cider to reduce until squash is tender and the glaze begins to caramelize. While pan roasting, turn the squash with a spatula to be sure it browns evenly.

Things I might try next time –

  • I think next time I might melt the combination making it easier to coat the squash.
  • My pan was a little too small so I ended up using half rings to fit.
  • Cooking in batches to retain the circles
  • I might try roasting and flipping a few times next time

100_1403

Hard Apple Cider Vinaigrette Dressing

Ingredients

  • ¾ cup hard apple cider
  • ¼ cup fresh orange juice (about ½ orange)
  • 1 teaspoon honey
  • 1 tablespoon minced shallots
  • 2 tablespoons white balsamic vinegar (used our 18 year old)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste.

How

Bring cider, juice and honey to a boil in a small saucepan.

Cook 10 minutes or until reduced to about 2 tablespoons.

Pour into a medium bowl and let cool slightly. Add shallots, vinegar, Dijon salt and pepper stir with a whisk. Gradually add the olive oil stirring constantly with a whisk. Set aside.

Crispy Shallots

Ingredients

  • 1-2 shallots shaved into rings, used our new mandolin
  • I cup rice flour – gluten free which browns more quickly
  • Canal oil as needed.

How

Heat canola oil in a small sauté pan. Toss shallots in rice flour, shaking off excess. Fry rings until crispy and lightly golden. Remove from oil and season with salt. Drain on paper towel. To be honest the first batch burnt, the second was not quite crispy enough, and the next batch was perfect. Sound like a familiar story to you? I used the 2nd and third batch tossed the first. Learned you got to watch them cause they turn real quick.

Caramelized Acorn Squash Salad with Crispy Shallots.

Balsamic BBQ Sauce

Balsamic BBQ Sauce

Ingredients

  • 1 cup good quality balsamic vinegar – I used my 18 year old
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 2 cloves garlic, minced
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Trader Joe’s Dijon – for that extra kick
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper

bbq-chicken-full

How:

Combine the first 8 ingredients together in a small saucepan, and stir until all ingredients are incorporated. Simmer over medium heat until reduced by 1/3, about 15-20 minutes.

Recipe based on Giada DeLaurentiis

Two Good Gumbo recipes from our New Orleans Days

Two Good Gumbo recipes from our New Orleans Days

Two Good Gumbo recipes from our New Orleans Days

Seafood and or Chicken

What is New Orleans without a big bowl of Gumbo ?  Here are two recipes one for the seafood lovers and one for those who are not so crazy about seafood. I found these in the Cane River Cuisine cook book which we got when attending a tour of the plantations festival in Natchitoches, LA. TI was published by one of my favorite customers wife group, while I was with 20th Century Fox. We have had many a good meal either taken for directly or tweaked by us.

Natchitoches_Downtown

Mama’s Seafood Gumbo

Ingredients:

  • 3 large white onions, chopped
  • 3 cloves garlic, minced
  • 3 tbsp. Oil
  • 1 package frozen sliced okra
  • 1 can tomatoes
  • 6 tbsp. Oil
  • 6 tbsp. Flour
  • 2 pounds cleaned deveined shrimp
  • 2 quarts water
  • 1 ½ cups chopped green onion and tops (scullions)
  • 1 cup chopped parsley
  • 4 bay leaves
  • 2 tsps. Thyme
  • Salt, pepper, red pepper flakes, and onion salt to taste
  • 6 dashes of tabasco
  • 1 can lump crabmeat
  • 1 16 ounce jar oysters

 

How:

Sauté white onions and garlic in 3 Tablespoons oil. Add okra and cover until okra becomes tender. Add tomatoes. Cook for about 15 minutes. Make a dark roux using 6 tablespoons flour and 6 tablespoons oil. Add 2 quarts water slowly to roux. Stir constantly. Add okra, onion, garlic and tomato mixture. Add chopped green onions and parsley, bay leafs and thyme. Add black pepper, red pepper flakes, onion, salt and tabasco. Let cook on medium heat for 1 ½ to 2 hours, add crabmeat and oysters, Allow to cook 3 to 5 minutes longer, Serves 8 to 10

Cane River

Chicken and Okra Gumbo

Ingredients

  • 1 (2 pound) Fryer
  • 2 or 3 cups cut okra
  • 1 bell pepper, chopped
  • 1 can tomatoes
  • ½ cup oil
  • 2 tablespoons flour
  • 2 tablespoons oil or bacon drippings
  • Pinch of sweet basil
  • 2 cloves minced garlic
  • Salt and red pepper flakes to taste
  • Green onion tops, chopped fresh parsley or parsley flakes

How:

Cut chicken into pieces and boil in about 1 gallon water. Remove and debone. Cook okra, onions, bell pepper and tomatoes in oil slowly for about 30 minutes or until okra is not slimy. Make a roux with 2 tablespoons of flour and 2 tablespoons oil. Add roux, vegetables and chicken to hot chicken broth. Add other seasonings and cook slowly for about 2 hours. Before serving add fresh onion tops and parsley chopped fine. Serve over rice. Serves 6.

Cane River Cuisine

Make Ahead Gravy

A stainless steel gravy boat.

I ask you, what else can you make ahead?

We are doing whole berry cranberry sauce also.

After Tday I will post more pictures

Ingredients

  • 1/2 cup minced onion
  • 1 medium clove garlic, minced
  • 2 cups canned chicken broth
  • 3 tablespoons flour
  • 1/4 cup apple juice or cider
  • 1 tablespoon lemon juice
  • 1/2 cup evaporated skim milk
  • 1 teaspoon Gravy Master
  • 1 teaspoon finely minced fresh rosemary or 1/2 teaspoon dried
  • 1/4 teaspoon dried thyme, crushed
  • salt and pepper
  • 3 tablespoons turkey drippings Add at end after you cook turkey and reheat gravy

How

1 day ahead: In a medium saucepan over medium heat, sauté onion and garlic in 3 tablespoons chicken broth for 4 minutes. Add flour and stir 1 minute. Slowly add the rest of the broth, stirring constantly. Add apple juice, lemon juice, evaporated milk, Gravy Master, rosemary, thyme, salt and pepper. Bring to a boil, and then reduce heat to low and simmer 10 minutes, until thickened slightly. Remove from the heat and place in a blender. Pulses 30 seconds on liquefy. Place in a covered container and refrigerate.

Next Day: Half an hour before serving, place gravy in a saucepan over low heat. Whisk in 3 tablespoons turkey drippings and simmer on low, stirring occasionally, until serving.

Make Ahead Grvy Ingredients    100_1076100_1077      100_1079