On occasion we have dinner guests with diverse tastes, and we serve Spicy Teriyaki Chicken as a second entree. It especially complements Grilled Salmon Fillets or Barbecued Spare Ribs.
6 pounds chicken thighs and legs, skinned, backbone removed and trimmed of any fat
1/2 cup soy sauce
1/4 cup honey
2 large garlic cloves, minced
2 teaspoons minced fresh ginger root
1-2 tablespoons hot chili oil*
Combine the marinade ingredients and pour over the chicken pieces. Marinate 2-3 hours, tossing occasionally.
Transfer the marinated chicken to a baking pan just large enough to hold it, allowing a small amount of space between the pieces to ensure even baking. Spoon any remaining marinade over the chicken and bake in a preheated 375 degree oven 45-60 minutes. Turn the chicken every 15 minutes and baste frequently. When finished, the chicken should be a dark honey color, and the juices should run clear when the chicken is pierced with a fork.
Serves 4-5.
* Hot chili oil may be found on the specialty aisle in some grocery stores or in an oriental market.
Showing posts with label Entrees. Show all posts
Showing posts with label Entrees. Show all posts
Sunday, May 19, 2013
SEASONED LAMB in PHYLLO
We buy our lamb whole from a local rancher, rather than specific cuts from the butcher. As a result, we always have quite a quantity of ground lamb to work with. We have developed a number of recipes using ground lamb, but this one, reminiscent of the Middle East, is our favorite.
1 1/4 pounds ground lamb
1 egg
4 whole green onions, minced
1/2 cup minced fresh parsley
1 large garlic clove, minced
1 1/4 teaspoons ground cumin
1/2 teaspoon freshly ground pepper
Salt to taste
1 large carrot, cut in 1" julienne
1/2 cup butter
1 ounce pine nuts
8 small mushroom caps, sliced
1 10-ounce package frozen spinach, thawed and squeezed dry
2 ounces feta cheese, crumbled
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground pepper to taste
2 egg whites, lightly beaten
6 sheets phyllo dough
Combine the lamb, egg, onions, parsley, garlic, cumin, pepper, and a dash of salt. Mix well. Cook a small amount of this mixture in a skillet, taste, and adjust the seasonings. Shape the remaining ground lamb mixture into 3 equal, 3" x 4" x 1/2" thick patties. Saute in a hot skillet just long enough to sear both sides. Remove from the skillet and place on paper towels to drain and cool.
Lightly blanch the julienne carrot in boiling water until tender but crisp. Drain and immerse in ice water to stop the cooking process. Set aside on a towel to drain. Melt 1 tablespoon of the butter in a skillet and add the pine nuts. Toast lightly and remove. Melt an additional 2 tablespoons of butter and add the mushrooms. Saute 2-3 minutes. Remove from the stove and add the carrots, pine nuts, spinach, feta cheese, nutmeg, salt, and pepper. Mix well. Taste and adjust seasonings as necessary. Fold in the egg whites.
Melt the remaining 5 tablespoons of butter in a small pan and remove from the heat. Place one sheet of phyllo dough on a work surface, brush with butter, and top with a second sheet.* Working lengthwise with the dough, place a lamb patty 1/4 of the way down from the top edge. Top with 1/3 of the spinach mixture. Fold the top edge of the pastry over the filling and brush with butter. Fold the sides inward and roll up, brushing the final fold with butter to seal. Continue with the remaining phyllo, lamb, and spinach. Place on an ungreased sheet and brush the tops with butter. Bake in a preheated 400 degree oven 20 minutes, until golden brown. Remove from the oven, cut in half diagonally, and serve.
Serves 4-6.
Note: Cover remaining phyllo dough with a piece of saran wrap and a towel to prevent the dough from drying out. Any unused dough should be tightly wrapped and either refrigerated or frozen.
1 1/4 pounds ground lamb
1 egg
4 whole green onions, minced
1/2 cup minced fresh parsley
1 large garlic clove, minced
1 1/4 teaspoons ground cumin
1/2 teaspoon freshly ground pepper
Salt to taste
1 large carrot, cut in 1" julienne
1/2 cup butter
1 ounce pine nuts
8 small mushroom caps, sliced
1 10-ounce package frozen spinach, thawed and squeezed dry
2 ounces feta cheese, crumbled
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground pepper to taste
2 egg whites, lightly beaten
6 sheets phyllo dough
Combine the lamb, egg, onions, parsley, garlic, cumin, pepper, and a dash of salt. Mix well. Cook a small amount of this mixture in a skillet, taste, and adjust the seasonings. Shape the remaining ground lamb mixture into 3 equal, 3" x 4" x 1/2" thick patties. Saute in a hot skillet just long enough to sear both sides. Remove from the skillet and place on paper towels to drain and cool.
Lightly blanch the julienne carrot in boiling water until tender but crisp. Drain and immerse in ice water to stop the cooking process. Set aside on a towel to drain. Melt 1 tablespoon of the butter in a skillet and add the pine nuts. Toast lightly and remove. Melt an additional 2 tablespoons of butter and add the mushrooms. Saute 2-3 minutes. Remove from the stove and add the carrots, pine nuts, spinach, feta cheese, nutmeg, salt, and pepper. Mix well. Taste and adjust seasonings as necessary. Fold in the egg whites.
Melt the remaining 5 tablespoons of butter in a small pan and remove from the heat. Place one sheet of phyllo dough on a work surface, brush with butter, and top with a second sheet.* Working lengthwise with the dough, place a lamb patty 1/4 of the way down from the top edge. Top with 1/3 of the spinach mixture. Fold the top edge of the pastry over the filling and brush with butter. Fold the sides inward and roll up, brushing the final fold with butter to seal. Continue with the remaining phyllo, lamb, and spinach. Place on an ungreased sheet and brush the tops with butter. Bake in a preheated 400 degree oven 20 minutes, until golden brown. Remove from the oven, cut in half diagonally, and serve.
Serves 4-6.
Note: Cover remaining phyllo dough with a piece of saran wrap and a towel to prevent the dough from drying out. Any unused dough should be tightly wrapped and either refrigerated or frozen.
GARLIC BAKED LEG of LAMB
This combination of garlic, mustard, rosemary, peppery chili sauce, and lamb has become another favorite among our family and guests.
1 5-pound leg of lamb, boned and trimmed
3 large cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons soft butter
1 1/2 teaspoons chili garlic sauce*
1 teaspoon dried rosemary
Combine the garlic, mustard, butter, chili garlic sauce, and the rosemary. Rub the unrolled leg of lamb with the garlic mixture. Fold the leg in half and place, fat side up, on a rack set in a shallow baking pan.
Roast in a preheated 425 degree oven for 10 minutes. Reduce the heat to 375 degrees and continue to cook for 45 minutes. At this point, open up the leg and lay flat on the baking rack. Bake an additional 15 minutes to seal the interior meat {we allow 15 minutes per pound, total oven time, for a rare roast.}
Serves 6-8.
Note: We often pull our meat a little early and let it set 15-20 minutes before carving {it will continue to cook a bit due to residual heat}. This technique will produce a very moist, tender leg of lamb that is neither overdone on the outside nor too rare on the inside.
* Chili garlic sauce can be found on the specialty aisle in some grocery stores or in an oriental market.
1 5-pound leg of lamb, boned and trimmed
3 large cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons soft butter
1 1/2 teaspoons chili garlic sauce*
1 teaspoon dried rosemary
Combine the garlic, mustard, butter, chili garlic sauce, and the rosemary. Rub the unrolled leg of lamb with the garlic mixture. Fold the leg in half and place, fat side up, on a rack set in a shallow baking pan.
Roast in a preheated 425 degree oven for 10 minutes. Reduce the heat to 375 degrees and continue to cook for 45 minutes. At this point, open up the leg and lay flat on the baking rack. Bake an additional 15 minutes to seal the interior meat {we allow 15 minutes per pound, total oven time, for a rare roast.}
Serves 6-8.
Note: We often pull our meat a little early and let it set 15-20 minutes before carving {it will continue to cook a bit due to residual heat}. This technique will produce a very moist, tender leg of lamb that is neither overdone on the outside nor too rare on the inside.
* Chili garlic sauce can be found on the specialty aisle in some grocery stores or in an oriental market.
BARBECUED LAMB CHOPS
A green salad, simple potato, and a bottle of good pinot noir, and you have dinner!
8-10 lamb chops, trimmed of ant fat
1/2 cup red wine
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon lemon juice
2 garlic cloves, minced
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon salt
Place the trimmed lamb chops in a non-corrosive baking dish. Combine the red wine, olive oil, soy sauce, lemon juice, garlic, rosemary, oregano, and salt. Pour over the lamb chops. Marinate 2-4 hours, turning the chops occasionally.
Prepare the barbecue. When the coals are ready, remove the lamb chops from the marinade and place on the barbecue grill. Cook 4 minutes per side for rare. While cooking, baste with remaining marinade.
Serves 4.
8-10 lamb chops, trimmed of ant fat
1/2 cup red wine
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon lemon juice
2 garlic cloves, minced
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon salt
Place the trimmed lamb chops in a non-corrosive baking dish. Combine the red wine, olive oil, soy sauce, lemon juice, garlic, rosemary, oregano, and salt. Pour over the lamb chops. Marinate 2-4 hours, turning the chops occasionally.
Prepare the barbecue. When the coals are ready, remove the lamb chops from the marinade and place on the barbecue grill. Cook 4 minutes per side for rare. While cooking, baste with remaining marinade.
Serves 4.
BARBECUED FLANK STEAK
This flank steak will melt in your mouth as long as it has adequate time in the marinade. For best results, we suggest placing the flank in the marinade first thing in the morning. We have marinated it for as little as 3 hours and have been successful.
1/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoons vinegar
2 tablespoons honey
1 1/2 teaspoons garlic powder
1 1/2 teaspoons powdered ginger
1 whole green onion, finely minced
3 pounds flank steak, trimmed *
Combine the soy sauce, oil, vinegar, honey, garlic powder, ginger, and the green onion. Mix well. Place the trimmed flank steak in a large zip-lock bag and add the marinade. Seal, releasing any air and set the bag in a larger baking pan. Turn on occasion. If preparing early in the day, place in the refrigerator.
Prepare the barbecue Remove the meat from the bag, reserving the marinade. Place the flank steak on the grill. Sear to seal the meat. Cook 8-10 minutes per side for rare, frequently turning and basting. Remove from the grill and slice thinly across the grain.
Serves 4-6.
* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the flank steak, slip the tip of the knife under the membrane and work it away from the meat.
1/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoons vinegar
2 tablespoons honey
1 1/2 teaspoons garlic powder
1 1/2 teaspoons powdered ginger
1 whole green onion, finely minced
3 pounds flank steak, trimmed *
Combine the soy sauce, oil, vinegar, honey, garlic powder, ginger, and the green onion. Mix well. Place the trimmed flank steak in a large zip-lock bag and add the marinade. Seal, releasing any air and set the bag in a larger baking pan. Turn on occasion. If preparing early in the day, place in the refrigerator.
Prepare the barbecue Remove the meat from the bag, reserving the marinade. Place the flank steak on the grill. Sear to seal the meat. Cook 8-10 minutes per side for rare, frequently turning and basting. Remove from the grill and slice thinly across the grain.
Serves 4-6.
* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the flank steak, slip the tip of the knife under the membrane and work it away from the meat.
BARBECUED BEEF TENDERLOIN
A long-standing tradition at our home, this recipe is, without question, the entree most often requested.
3-4 pounds trimmed beef tenderloin
2 cups 7 UP
10 tablespoons Worcestershire sauce
6 tablespoons soy sauce
1 large garlic clove, minced
1 teaspoon minced fresh ginger root
Salt and pepper
Place the trimmed tenderloin in a pan. Combine the 7 UP, Worcestershire sauce, soy sauce, garlic, and ginger. Pour over the beef tenderloin. Marinate 2-3 hours in a cool spot in the kitchen.
Prepare the barbecue. Remove the tenderloin from the pan, reserving the marinade, and place on the grill. Sear the tenderloin on all sides, and lightly salt and pepper the meat. For rare meat, continue cooking 20 minutes, frequently turning and basting the meat.
Serves 6-8.
* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the tenderloin, slip the tip of the knife under the membrane and work it away from the meat.
3-4 pounds trimmed beef tenderloin
2 cups 7 UP
10 tablespoons Worcestershire sauce
6 tablespoons soy sauce
1 large garlic clove, minced
1 teaspoon minced fresh ginger root
Salt and pepper
Place the trimmed tenderloin in a pan. Combine the 7 UP, Worcestershire sauce, soy sauce, garlic, and ginger. Pour over the beef tenderloin. Marinate 2-3 hours in a cool spot in the kitchen.
Prepare the barbecue. Remove the tenderloin from the pan, reserving the marinade, and place on the grill. Sear the tenderloin on all sides, and lightly salt and pepper the meat. For rare meat, continue cooking 20 minutes, frequently turning and basting the meat.
Serves 6-8.
* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the tenderloin, slip the tip of the knife under the membrane and work it away from the meat.
GRILLED SALMON FILLETS
Over the years we have presented salmon to our guests in many forms. We now feel marinating and barbecuing salmon is the best way to retain its fresh flavor. The marinade and barbecuing technique we have developed is a "never-fail" method. The fish remains moist, and the fresh salmon flavor is unencumbered by rich sauce.
1 4-5 pound whole, fresh salmon, filleted {With head and tail on, allow about 1 pound per person}
1/4 cup vegetable oil
2 tablespoons lemon juice
3 tablespoons soy sauce
1 large garlic clove, minced
1/2 teaspoon dried thyme
Place the salmon fillets in a glass or other non-corrosive baking pan. Combine the oil, lemon juice, soy sauce, garlic, and thyme. Pour over the salmon fillets. Marinate 1 hour, turning the fish occasionally.
Prepare the barbecue. Cover the barbecue grate with aluminum foil. Remove the fillets from the baking pan, reserving the marinade, and place skin side down on the foil. Basting with the reserved marinade, grill the fish over medium heat 20-25 minutes, until the fish flakes easily with a fork. Do not turn the fish.
When the fillets are cooked, you should be able to transfer them to a serving platter, leaving the skin behind on the foil!
Serves 4-5.
1 4-5 pound whole, fresh salmon, filleted {With head and tail on, allow about 1 pound per person}
1/4 cup vegetable oil
2 tablespoons lemon juice
3 tablespoons soy sauce
1 large garlic clove, minced
1/2 teaspoon dried thyme
Place the salmon fillets in a glass or other non-corrosive baking pan. Combine the oil, lemon juice, soy sauce, garlic, and thyme. Pour over the salmon fillets. Marinate 1 hour, turning the fish occasionally.
Prepare the barbecue. Cover the barbecue grate with aluminum foil. Remove the fillets from the baking pan, reserving the marinade, and place skin side down on the foil. Basting with the reserved marinade, grill the fish over medium heat 20-25 minutes, until the fish flakes easily with a fork. Do not turn the fish.
When the fillets are cooked, you should be able to transfer them to a serving platter, leaving the skin behind on the foil!
Serves 4-5.
SCALLOPS in FETA CREAM SAUCE
The delicate sweetness of the scallops and the zesty flavor of the pasta are perfect partners in this entree.
1/2 cup flour
3/8 teaspoon cayenne
1/4 teaspoon dried cilantro
Pinch of salt and freshly ground pepper
1 pound bay scallops
6 tablespoons butter
2 garlic cloves, finely minced
1/2 cup fresh cilantro leaves, loosely packed
2 cups whipping cream
3 ounces feta cheese, crumbled
1 recipe Jalapeno Pasta, cooked
Combine the flour, cayenne, dried cilantro, salt, and pepper. Lightly dredge the scallops in the flour mixture, shaking off any excess. Melt 2 tablespoons of the butter in a heavy skillet over medium heat. Add 1/4 teaspoon of the garlic and 1/2 of the scallops to the melted butter. Saute 3 minutes. Remove to a heated platter. Add an additional 2 tablespoons butter, 1/4 teaspoon garlic, and the remaining scallops to the skillet and saute 3 minutes. Remove to the heated platter.
In the same skillet melt the remaining 2 tablespoons butter and add the remaining garlic. Cook 2 minutes, stirring constantly. Do not let the garlic brown. Add the fresh cilantro leaves and toss to coat. Add the whipping cream. Increase the heat. Reduce liquid until the cream starts to thicken. Add the feta cheese and stir until melted. Return the scallops and any accumulated juices to the skillet and cook just long enough to heat through.
Toss a small amount of the sauce with the cooked pasta. Arrange the pasta on 4 serving plates. Top each with an equal amount of the scallops and sauce.
Serves 4.
1/2 cup flour
3/8 teaspoon cayenne
1/4 teaspoon dried cilantro
Pinch of salt and freshly ground pepper
1 pound bay scallops
6 tablespoons butter
2 garlic cloves, finely minced
1/2 cup fresh cilantro leaves, loosely packed
2 cups whipping cream
3 ounces feta cheese, crumbled
1 recipe Jalapeno Pasta, cooked
Combine the flour, cayenne, dried cilantro, salt, and pepper. Lightly dredge the scallops in the flour mixture, shaking off any excess. Melt 2 tablespoons of the butter in a heavy skillet over medium heat. Add 1/4 teaspoon of the garlic and 1/2 of the scallops to the melted butter. Saute 3 minutes. Remove to a heated platter. Add an additional 2 tablespoons butter, 1/4 teaspoon garlic, and the remaining scallops to the skillet and saute 3 minutes. Remove to the heated platter.
In the same skillet melt the remaining 2 tablespoons butter and add the remaining garlic. Cook 2 minutes, stirring constantly. Do not let the garlic brown. Add the fresh cilantro leaves and toss to coat. Add the whipping cream. Increase the heat. Reduce liquid until the cream starts to thicken. Add the feta cheese and stir until melted. Return the scallops and any accumulated juices to the skillet and cook just long enough to heat through.
Toss a small amount of the sauce with the cooked pasta. Arrange the pasta on 4 serving plates. Top each with an equal amount of the scallops and sauce.
Serves 4.
RED SNAPPER with JALAPENO LIME MARINADE
One evening, when preparing a red meat entree, we had a last-minute request for fresh fish. We had experimented with variations of this marinade on pork and realized the flavors would go well with red snapper. It was an unquestioned success!
2 fresh jalapeno peppers, seeded and chopped *
1/3 cup chopped yellow onion
1 heaping tablespoon minced fresh ginger root
1 teaspoon minced fresh rosemary
1 teaspoon salt
1/4 cup lime juice
1/4 cup water
1 1/2 pounds fresh red snapper fillets, bones removed and trimmed of any fat
1/2 cup Seasoned Flour {recipe follows}
2 teaspoons butter
2 teaspoons olive oil
Lime wedges {optional}
Puree the jalapeno peppers, onion, ginger, rosemary, salt, lime juice, and water to make a thick marinade. Place the trimmed fish in a non-corrosive baking pan, cover with the puree, and marinate 1-2 hours, turning occasionally.
Remove the fillets from the marinade and lightly dredge in the seasoned flour, shaking off any excess. Melt the butter and olive oil in a skillet over medium heat. Saute the fillets 3-4 minutes per side until the fish flakes easily with a fork. Arrange on a serving platter and garnish with lime wedges.
Serves 4.
* When working with hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.
SEASONED FLOUR
1/2 cup flour
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Combine all of the above ingredients, mixing well. This flour is easy to keep on hand as it holds well under refrigeration.
For a quick entree, add 1/3 cup freshly grated Parmesan to the above and coat either boned chicken breast or fresh fish fillets. Saute in butter or olive oil until done. The whole process should take less than 10-15 minutes!
2 fresh jalapeno peppers, seeded and chopped *
1/3 cup chopped yellow onion
1 heaping tablespoon minced fresh ginger root
1 teaspoon minced fresh rosemary
1 teaspoon salt
1/4 cup lime juice
1/4 cup water
1 1/2 pounds fresh red snapper fillets, bones removed and trimmed of any fat
1/2 cup Seasoned Flour {recipe follows}
2 teaspoons butter
2 teaspoons olive oil
Lime wedges {optional}
Puree the jalapeno peppers, onion, ginger, rosemary, salt, lime juice, and water to make a thick marinade. Place the trimmed fish in a non-corrosive baking pan, cover with the puree, and marinate 1-2 hours, turning occasionally.
Remove the fillets from the marinade and lightly dredge in the seasoned flour, shaking off any excess. Melt the butter and olive oil in a skillet over medium heat. Saute the fillets 3-4 minutes per side until the fish flakes easily with a fork. Arrange on a serving platter and garnish with lime wedges.
Serves 4.
* When working with hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.
SEASONED FLOUR
1/2 cup flour
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Combine all of the above ingredients, mixing well. This flour is easy to keep on hand as it holds well under refrigeration.
For a quick entree, add 1/3 cup freshly grated Parmesan to the above and coat either boned chicken breast or fresh fish fillets. Saute in butter or olive oil until done. The whole process should take less than 10-15 minutes!
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