Recipe #218: Greek-Inspired Lamb Salad

I bought a pack of two little lamb grillers recently.  I'm not even sure now what the cuts are, but I snatched them up because they were cheap (normally I like the more expensive chops) and reminded me that for all of the lamb dishes I've made, I hadn't yet grilled the lovely meat.  I wasn't sure what I'd make at the time, but I bought them anyway.

This recipe is my own.  I made it up based on looking at several other recipes for ideas.  Nick said it tasted like a restaurant's entree salad.  The amounts are approximate because I threw this together without expecting to blog it, but it really was delicious.

INGREDIENTS:

The lamb:
1lb grillable lamb cut
Garlic Powder
Salt
Pepper
Olive Oil

The topping:
1 can garbanzo beans (chick peas)
1 large or 2 smaller tomatoes, chopped
1/2 cucumber, halved and sliced
Kalamata olives, to taste
Feta cheese, to taste

The dressing:
1/2 cup olive oil
1/2 cup apple cider vinegar
Lemon juice, about 2 tbsp, to taste
Salt, pepper, to taste
1 tsp oregano
1 tsp basil
1/2 tsp garlic powder
1/2 tsp onion powder

And also salad greens.

DIRECTIONS:

Before grilling time, let the lamb sit out, with a light coat of olive oil and seasoned with salt, pepper, and garlic powder.

Preheat grill on high heat.  In the meanwhile, put the garbanzo beans, tomatoes, cucumber, olives, and feta in a mixing bowl.

Mix all ingredients for the dressing in a small bowl.  Drizzle some over the toppings in the mixing bowl and stir them to coat them with the flavors.

Grill the lamb to desired doneness, 5-10 minutes per side, depending on thickness.  When done, cut the lamb into strips.

Spread salad greens on serving plates.  Put topping on the greens.  Put lamb on the toppings.  Drizzle a little more of the dressing on top of everything.

Grilled lamb before cutting.  Mouth-watering!

The dressing and the toppings.

Recipe #217: Paella

I want to go to Spain, eat their food and drink their wine.  That won't happen any time in the very near future, so I just cooked their food and found a bottle of their wine in the grocery store instead.  Where there's a will, there's a way.  PAELLA!  This turned out great although I wish I had cooked the mussels just a little bit longer.  It made a TON and there's a lot of leftovers.  Allrecipes.com provided yet another recipe- my comments/changes are in red.

INGREDIENTS:

4 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 4 ounces chorize sausage, cut into pieces (I used 8oz) 2 skinless, boneless chicken breast halves - cut into 1 inch cubes 1 (12 ounce) package uncooked Arborio rice (I used 8oz package of saffron yellow rice, then arborio) 5 cups chicken broth (I only needed the 3.5 cups) 1/2 cup white wine 1 sprig fresh thyme

1 pinch saffron salt to taste ground black pepper to taste 2 squid, cleaned and cut into 1 inch pieces 2 tomatoes, seeded and chopped 1/2 cup frozen green peas 12 large shrimp, peeled and deveined (or, you know, 15...) 1 pound mussels, cleaned and debearded (dont forget the shaving cream and razors) 1/4 cup chopped Italian flat leaf parsley 8 slices lemon, for garnish

DIRECTIONS:

1.	Heat olive oil in paella pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2.	Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3.	Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.  (BE SURE to leave the heat on.  Mussels are done when they open.  Poke to test their "squishiness" for desired doneness)
4.	Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

The wine I chose to go with dinner.... and lots of leftovers!

Recipe #216 and 217: Grilled Tuna Steaks with Dill Sauce, Grilled Brussels Sprouts

I LOVE that I can grill again!  So satisfying and delicious.  Here are two new recipes in one meal.  The problem is, the pictures don't do either of them justice at ALL.  Actually, the green sauce looks a little weird here but TRUST me, the sauce is amazing, and the sprouts came out perfect.  I even like the blackened leaves.  There was enough sauce to save for something else, too.  The tuna recipe comes from allrecipes.com, and the sprouts from foodnetwork.com, with my changes included.

THE TUNA:

Ingredients:

1/2 cup lemon juice
1/2 cup olive oil
2 1 1/4 inch thick tuna steaks
1/4 cup spicy brown mustard (I used dijon)
1 teaspoon mustard powder
3 tablespoons white sugar (I used 2)
2 tablespoons white wine vinegar
1/3 cup olive oil
3 tablespoons dried dill (I used 2- 3 is probably major overkill)

Directions:

Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake.  Add the tuna steaks and store in refrigerator to marinate while the grill preheats.

Preheat an outdoor grill for high heat and lightly oil the grate.

Whisk the brown mustard, mustard powder, sugar, vinegar and 1/3 cup olive oil together in a bowl; stir in the dill.

Remove the tuna from the marinade and discard the marinade.  Cook the steaks on the preheated grill until the flish flakes easily with a fork, about 6 minutes per side.  Drizzle the steaks with the mustard and dill sauce to serve.

THE SPROUTS:

Ingredients:

1 lb Brussels sprouts
2 tablespoons olive oil
1 tablespoon minced garlic (I used garlic powder so it would stick better)
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

Heat a grill to medium.

Cut off the stem end of the Brussels sprouts and remove yellowing outer leaves.  Place into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes.  Add the olive oil, garlic, mustard, paprika, and salt and pepper and toss to combine.  Skewer the sprouts onto metal skewers (I used wooden ones sprayed with oil).  Place the skewers onto the grill and cook for 5 minutes (I cooked them for 6, timed with the first side of the tuna steaks).  Turn over and cook for 5 minutes (I cook them for about 4 and then put them on the upper rack while the steaks finished).

New York City Food

I had to go to Middletown, Connecticut for work.  I was told that I had to be there from Tuesday, March 26, through Friday the 28th, and then Monday, April 1st through the 5th.  Flying home Friday and then coming back Sunday didn't make much sense, especially once I was told that New York City was just a 2 hour train ride away.  How could I resist?  I LOVE New York City, and I definitely wasn't intimidated about going by myself.

I won't get into details to make you jealous about what an awesome time I had (ok, I really did...) so I'll just limit this to what this blog is about:  FOOD!  I stayed at The Jane Hotel, perfect for one person and fantastically priced (http://www.thejanenyc.com/) and lucked out- there is an amazing cafe on the first floor of that hotel.  I ate there three times, as you will see.

So I will post pics of what I had on my trips, where they came from, and fawn over each dish a little bit.  I will probably try to imitate some of these in my own kitchen.

ITEM:  Chicken satay with peanut sauce and jasmine rice, carrots, with a whiskey
PLACE:  Cafe Gitane (113 Jane St Manhattan)
COMMENTS:  I was in heaven, immediately.  I love anything peanut sauced.  I love jasmine rice.  The chicken was tender and flavorful.  

ITEM:  Baked eggs with smoke salmon, capers, potatoes and cream, and a latte
PLACE: Cafe Gitane (for breakfast)
COMMENTS:  The latte is coffee done right.  And the eggs were fantastic and the salmon had just the right amount of flavor for the dish.  The bread is great too.

ITEM:  Street stand hot dog smothered in relish and mustard
PLACE:  Right smack in the middle of Times Square, below where the ball drops on NYE
COMMENTS:  Obligatory, right?  Obviously, the atmosphere made this gourmet!!!

ITEM:  Spaghetti bolognese (with a chianti)
PLACE;  Il Palazzo, in Little Italy (http://www.littleitalynyc.com/ilpalazzo/)
COMMENTS:  This was exactly what I was hoping for in Little Italy.  I sat under a glass ceiling and enjoyed the sunshine and a great meal.  I had an espresso after!

ITEM:  Steak tartare, with a whiskey (probably Knob Creek or Maker's Mark) 
PLACE:  The Standard Grill (http://www.thestandardgrill.com/)
COMMENTS:  I had several people recommend this place to me, which was a five minute walk from my hotel.  I knew that standing at the bar to eat (because it was so busy) was the price I'd have to pay for delicious food, and I was right.  This was my first steak tartare, and I LOVED it and ate every bit!

ITEM:  Baked eggs with basil, tomato sauce, and cream with Merquez (lamb) sausages
PLACE:  Cafe Gitane (breakfast)
COMMENTS:  I was told I better try these sausages, so I did, and I ate the whole thing.  DELISH!  With an espresso.  I ate all the bread, too, to swab up the sauce.  Great Easter breakfast!

This doesn't include the Belgian truffles I bought at a chocolate shop outside Grand Central Station, or a chai at a coffee shop on the outskirts of Times Square, or an amazing stout I drank at a really cool bar in Little Italy.  I LOVE New York and was sad to leave, especially all the food it has to offer!

Recipe #215: Beef and Ale Pie

Fantastic English dish!  I didn't make it look all that pretty (since I get in fights with anything involving dough), but it was delicious!!!  Can't wait to have the leftovers.  I am pasting this recipe with its European measurements, with my comments and changes.

Ingredients

900g (about 2lbs) good quality stewing beef, diced
25g (enough for coating the meat) flour, seasoned with salt and pepper, plus extra for dusting
100g (6-7tbsp) butter (I ended up skipping the butter completely)
olive oil
2 onions, peeled and roughly chopped (I used one large one)
2 cloves garlic, peeled and roughly chopped
250g (8oz) chestnut mushrooms, trimmed and sliced (I used crimini)
2 sprigs fresh thyme
1 bay leaf
400ml ale (a bottle)
500ml stock (1 beef stock cube)
1tsp tomato puree
3tbsp Worcester sauce
1tbsp Dijon mustard
2tbsp Balsamic vinegar
1 egg and 1 extra yolk, beaten
300g ready-made rolled puff pastry (I used a 2-sheet pack, approx)


Directions

Toss the meat in the seasoned flour. Shake off any excess flour.

Heat a large pan and add ½ (50g) the butter and a drizzle of olive oil (Shockingly, I skipped the butter). Add the meat and cook, turning frequently until golden brown and sealed. This will take around 10 minutes.

Next add the onions, garlic, mushrooms and herbs, then pour in the ale and stock. Add the tomato puree,
Dijon mustard, Worcester sauce and balsamic vinegar and stir well.

Cover the pan with a lid and simmer gently for around 2 hours until the beef is meltingly tender (I cooked it for 1.5 hours and it was very soft). Taste and season the stew if necessary (it wasn't!). If you have too much liquid left, drain some off and thicken the remaining gravy with a little cornflour mixed with water (I didn't do this- I liked the sauce!).

Transfer the mixture to an ovenproof pie dish and cool.  (I had a casserole dish and no time to let it cool.)

Roll out the pastry on a lightly floured work surface. Cut a strip of pastry roughly the width of the rim of the pie dish long enough to fit all the way around the dish. Firmly place the pastry strip along the edge of the pie dish and brush with beaten egg.

Roll out the remaining pastry until you have a piece roughly the size and shape of the top of the pie dish. Lay
the pastry over the top of the filling, pressing the edges firmly together.

Pinch and flute the edges of the pastry, then trim off any remaining from around the edge. Make 2-3 small
slashes in the centre of the pie to allow the steam to escape. Cut out a few decorative leaves if you like, and
stick them into position with a little of the beaten egg around the steam vents.

Brush the pie top with beaten egg and place in the oven for approximately 25 minutes at 220C/Gas mark 7 (425 degrees), until the pastry is golden brown.

Recipe #214: Easy Indian Curried Lamb

Oh how I love lamb.  Here's another recipe.  The flavor is rich and delicious!  If you want it to be saucier, add water or broth to it as it cooks.  I also used minced garlic instead of crushed cloves.

Copied from my favorite site, allrecipes.com:

INGREDIENTS:

3 tablespoons canola oil 1 onion, finely chopped 4 cloves garlic, crushed 1/2 teaspoon cumin seeds, or to taste 1 pound lamb stew meat, cubed 3 tablespoons tomato paste

2 teaspoons ground coriander 2 teaspoons salt, or to taste 2 teaspoons garam masala 1 1/2 teaspoons ground turmeric 1 teaspoon red chile powder, or to taste

DIRECTIONS:

1.

Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

Recipe #213: Pressure Cooker Beef Bourguignon

Sometimes I have to learn things the hard way.  My last (and first) pressure cooker recipe said to release the pressure quickly, so I did, and everything was fine.  This one didn't specify and I was getting hungry, so I tried the same, which ended up with a steamy sauce all over the ceiling, stove, cabinets, floor, and my feet.  It was worth it though... and I learned my lesson.  Anyway, this was really good and hearty, tastes like pot roast but you don't have to spend hours cooking it.  The meat fell apart.

INGREDIENTS:

1 tablespoon oil
3lbs stew meat, cubed
2 large onions, chopped
4 large carrots, sliced
2 cloves garlic, minced
2 parsnips, sliced
Salt and pepper
2 cups red wine
1 bay leaf
5 sprigs parsley
2 cups water
1 beef stock cube
1 rounded tablespoon cornflour

DIRECTIONS:

In a large pressure cooker, heat oil over high heat.  Add meat and brown on all sides for a few minutes.  Add the onions, garlic, carrots and parsnips.  Add salt and pepper and mix well.

Pour in red wine and cook for 2-3 minutes, then add the bay leaf, parsley, stock cube and water, then close the pressure cooker.  Cook for 1 hour.

When themeat is cooked, remove bay leaf and sprigs of parsley.

In a small bowl, combine a few tablespoons of the cooking juices with 1 tablespoon cornflour.  Mix well then pour into the pot.  Thicken over low heat for a few minutes.  Garnish with some parsley and serve hot.

Recipe #212: Spaetzle, Sauerkraut and Sausage Casserole

I was going to do my usual meal with kielbasa and sauerkraut by just cutting up and frying the kielbasa in a pan and then adding the sauerkraut to the pan to warm it up, but I found a recipe in the meanwhile that I modified to make this.  I'm glad I tried it because the meal was good when I ate it, but it was the LEFTOVERS that were phenomenal!

INGREDIENTS:

4 slices bacon, chopped
1/2 large onion, chopped
2 tablespoons butter
1 small Gala (or similar) apple, cored and chopped
2 tablespoons brown sugar
1 16oz package sauerkraut
1 16oz package kielbasa, cut into coins

DIRECTIONS:

Preheat oven to 350 degrees.

Place the bacon in a skillet over medium heat and cook, stirring often, until the bacon is crisp.  Remove the bacon, leaving the drippings in the pan, and set aside.  Cook the onion in the same pan until browned.  Remove the onions.  Add butter, apple, and brown sugar to the pan and cook for about 5 minutes.  In a bowl, mix the spaetzle, onions, butter, apple mixture and sauerkraut together.  Put this mixture into a greased 9x9 casserole dish.

Brown the kielbasa in the pan.  Layer on top of the casserole dish.  Bake for 15 minutes in the oven.

Recipe #211: Sesame Salmon with Lemon and Green Onion

I found this recipe in Cooking Light magazine, and it was really fresh and had a nice combination of flavors and textures.  Unfortunately, I couldn't find black sesame seeds, so it wasn't as pretty as the picture.  It tasted great regardless!

Ingredients

• 
  4 (6-ounce) sustainable salmon fillets (such as wild Alaskan)
• Cooking spray
• 2 tablespoons sesame seeds
• 2 tablespoons black sesame seeds
• 1/2 teaspoon salt, divided
• 1 tablespoon butter 
• 1 tablespoon extra-virgin olive oil 
• 2 cups (1-inch) slices green onions
• 5 thin lemon slices, halved
• 1/4 teaspoon black pepper
• 1 cup baby arugula (I used an arugula spinach mix)

Preparation

1. 1. Preheat oven to 400°.
2. 2. Arrange salmon in a single layer on a baking pan coated with cooking spray. Combine sesame seeds and 3/8 teaspoon salt; sprinkle evenly over flesh sides of fillets, pressing gently into fish. Bake at 400° for 14 minutes or until desired degree of doneness.
3. 3. Melt butter in a medium saucepan over medium heat. Add oil to pan; swirl. Add green onions; cook 2 minutes, stirring occasionally. Add lemon slices; cook 2 minutes. Sprinkle green onion mixture with remaining 1/8 teaspoon salt and pepper. Place 1 fillet on each of 4 plates. Place arugula in a medium bowl. Add green onion mixture to bowl with arugula; toss. Divide arugula mixture evenly among servings.  (I changed this- I added the arugula and spinach to the pot with the onion mixture and wilted it some.)

Recipe #210: Bolognaise Sauce (Pressure Cooker)

My mom gave me a pressure cooker as a gift awhile back, but I was scared of using it.  I finally tried a recipe tonight, and my biggest problem was preventing myself from eating too much!  This was DELICIOUS!  Obviously bacon makes ANYTHING better...  I served it over whole grain spaghetti.

INGREDIENTS:

1 tbsp vegetable oil
4oz bacon, chopped
1 small onion, chopped
1 carrot, chopped
1 rib celery, chopped
1/2 lb ground beef
1 clove garlic, crushed (I used minced garlic instead)
2 tbsp tomato paste
Pinch mixed herbs or Italian seasoning
Salt and pepper
1 bay leaf
375ml beef stock
2 tablespoons cornflour

DIRECTIONS:

Heat the oil in the open cooker and fry the bacon and vegetables until lightly browned.  Remove from pot.

Brown the ground beef in the oil.  Add all ingredients except cornflour to the pot and stir well.  Close the lid, bring to pressure and cook for 15 minutes.

Release the pressure QUICKLY.

Add cornflour to the pot and bring to a boil and cook till thickened.  Serve with spaghetti and grated parmesan cheese.