Seared Lamb Chops with Herbs and Garlic

Here is another way to prepare lamb chops. The garlic/herbs infuse the oil and crusts the chops.



INGREDIENTS:
6 lamb chops 3/4 “ thick (Loin or rib)
2-1/2 Tbsp extra virgin olive oil
1 Tbs. dried Italian herbs *
1 large clove garlic
¼ tsp freshly ground black pepper

PREPARATION:
Press the garlic through a garlic press. In a dish, mix 2 Tbs. of olive oil with the Italian Herbs Black pepper and garlic.

Wash the lamb chops and remove the large layer of fat including the under lining; Pat dry with paper towels. Rub the paste all over the lamb chops and set aside at room temperature for a half hour. Then season the sides of the chops with pepper.

SEARING:

Heat a 10-inch sauté pan over high heat until hot add the remaining; ½ Tbs. oil let it heat for a minute, add the chops. Sear the chops until browned on one side, 3 to 4 minutes. Turn the chops over cooking until the second side has browned, 2 to 3 minutes. Arrange Romaine leaves on a platter and place the chops neatly. Let them rest for 5 minutes before serving.

The chops will be on the rare side, cook for an additional min or two for medium.

* Italian herbs (Italian Seasoning) thyme, savory, basil, marjoram, rosemary oregano and sage NO RED PEPPER

Rack of Lamb Roasted with Spiced Crust

Here is an exceptional way to prepare a delightful rack of lamb, for a special occasion of just to say – “I love you”

INGREDIENTS:

1 pound trimmed single Rack of Lamb (7 or 8 ribs)

1 ½ Tbsp olive oil ¼ tsp dried hot red pepper flakes 1 garlic clove 3 tablespoons scallions

1 tsp fresh rosemary ¼ cup bread crumbs - plain fresh ground black pepper

Rosemary sprigs for garnish

PREPARATION:

Clean and cut and thinly slice the scallions including the fresh green. Remove the leaves from the rosemary stalks and finely chop. Press the garlic thru a garlic press. Clean and wash the rack removing any remaining waste.

COOKING:

Preheat the oven to 450° F Heat a small skillet over moderate heat until it is hot, add the oil continue heating, but not smoking. Add the red pepper flakes, and stirring for 10 seconds. Add the garlic stirring for 30 seconds. Add the scallion and the rosemary and stir to mix all ingredients. Add the bread crumbs and pepper to taste mixing well then remove the skillet from the heat. Moisten with a dash or two of white wine.

Heat a large skillet over moderately high heat until it is hot, add a dash of olive oil and in it brown the lamb, seasoned with pepper, turning it until the sides and the ends are browned evenly, about 5 minutes or so.

Arrange the lamb, fat and meat side up in an oven proof dish and apply the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 450° F. oven for 15 minutes, or until a meat thermometer registers 135 deg. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes.

Cut into ribs, not dislodging the crust and garnish it with the rosemary. Or carve at the table.

Strawberry Shortcake

The first dissert and one of our favorites!
INGREDIENTS:

2 lb.of fresh strawberries
¼- ½ cup sugar
Heavy whipping cream
ISI Cream Whipper & 1 N2O cartridge **

PREPARATION:

Depending on the size, add ½ pint or 1 pint of heavy whipping cream to the whipper. Put the top on tightly and tighten the nozzil. Insert the cartridge in the holder and screw it in place releasing the gas into the whipper. Shake it several times. Put in the refrigerator ‘till needed.

Wash the strawberries and remove the stems. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add ing sugar (1/4 cup to 1/2 cup of sugar; try one of the berries to see how sweet they are - use the lesser amount if thay are sweet and more according to the sweetness), at a time as each layer is sliced. Chill several hours for the sugar to disolve and sweetern the berries. Juice should form in the bottom of the bowl. Mix the strawberries before serving

“Drop” Baking Powder Biscuits *
PreHeat the oven to 425ºF.

2 cups all purpose flour
1 cup milk
3 tsp baking powder
½ tsp salt
¼ cup shortening (e.g. Crisco )

Add flour, shortning, baking powder, salt and milk to a mixing bowl. Stirr until the dough is soft and evenly moistened. Divide it into 4 or 6 equal portions and drop each from a spoon onto a greased cookey sheet.
Bake at to 425ºF for 12 to 14 minutes until the biscuits are medium golden brown,.

To serve, break one biscuit per person in half into a bowl. Ladle strawberries over the biscuit. Spray whipped cream all over fron the Whipper..

* From an old (1960’s) Betty Crocker recipe
** If you don’t have access to a whipper, alternately whip the cream with a mixer. We don’t add anything to the heavy cream as the flavor is just right as is.

Roasted Cauliflower with Mushroom Sauce

Here’s another tasty way to prepare Cauliflower.

INGREDIENTS:

1 Head cauliflower
2 Tbsp olive oil
1 clove garlic
1 Tbsp fresh rosemary
1 tsp thyme
Pepper to taste
Part II
1-1/2 cups cremini mushrooms
1 Tbsp olive oil
1 Tbsp butter
1 Tbsp shallots
White wine
Pepper
Rosemary sprigs

PREPARATION:

Wash the cauliflower and separate it into split florets, pat dry. Press the garlic with a press. Wash the rosemary, remove the leaves from stalk and chop finely. Place the oil, garlic, rosemary, thyme and pepper in a bowl, stir to mix. Add the florets and mix to coat getting it into the crevices.

Wash and slice the mushrooms, pat dry. Peel and finely minced the shallot
Preheat the oven to 350 deg.

COOKING:

Spread florets on baking sheet and roast for 15 minutes at 350 deg. and brown an additional 15 min at 425 deg. or until edges brown.

Part II Mushroom Sauce:
While the florets are baking, heat the oil and butter on medium-low heat in large skillet. Add mushrooms and shallot. Sauté mushrooms until dark and tender, and add a splash of white wine and a sprinkle of pepper to taste. Pour over the roasted cauliflower, garnish with rosemary sprigs and serve.

Cauliflower with Brown Butter Sauce

Here’s an interesting twist on a usually bland vegetable.

INGREDIENTS:
1 cauliflower head, about 3/4 pound
1 Tbsp butter
1 lemon (small)
1 Tbsp parsley

PREPARATION:

Wash the cauliflower head and cut away anything but the florets. Turn head over; remove the center stalk leaving enough to keep it whole.
Using a grater, remove the zest from the lemon, then cut it in half and juice it with a juicer. Wash and finely chop parsley.

COOKING:

Add about 1 cup of water to a steamer. Put the head in the upper part or in the “basket” and steam checking for doneness with a paring knife. It’s done when there is a small amount of resistance to the knife - 5 to 10 minutes should do it. Remove immediately as it will keep cooking. Place it in a serving dish right side up and cover with foil.

As the cauliflower is steaming, melt the butter in a small saucepan slowly heating until it begins to brown. Stay with it as it happens quickly – Don’t let it burn! Add the lemon juice, zest and parsley to the pan, over very low heat to combine; Spoon sauce over the cauliflower.

Serve whole in a dish along with a knife to slice it into quarters. A little stemmed parsley as a garnish adds a nice touch.

Shrimp with Marsala/Garlic Sauce

Well here it fresh off the press, last nights bill of fair.

INGREDIENTS:

3/4 pound large RAW shrimp (16-20 per Lb.)
2 Tbsp extra virgin olive oil
2 garlic clove
4 tsp minced fresh parsley leaves (divided)
3 Tbsp fresh lemon juice
1/3 cup Marsala wine
Pinch fresh ground white pepper

PREPARATION:

Wash, peel and devein the shrimp removing the tails. Peel and mince the garlic (do not use a press). Mince the parsley, ½ finely and ½ coarsely for garnish. Squeeze the lemon juice. Measure the wine.

COOKING:

Heat a sauté pan over a medium hot burner 'till the rim is warm, add oil and continue until it is hot but not smoking, add the garlic and 2 teaspoons of the parsley, and cook the mixture stirring over moderately high heat until the garlic is lightly browned.

Stir in the lemon juice, the Marsala, and pepper to taste. Add the shrimp, and cook them, stirring, for 4 to 6 minutes, or until they are just firm.

Transfer the shrimp to a heated platter, spoon the sauce over them, and sprinkle with the remaining parsley.