Yucatan leg of lamb

Ingredients

1 whole leg of lamb (approx 6.5 lb)
1/2 tbsp cumin seeds
3 tbsp black peppercorns
3 tbsp dried oregano leaves
3 tbsp dried thyme leaves
0 5 tsp sea salt
3-4 dried chipotles chile
3 tbsp olive oil
8-10 prickly pear cactus pads (opt.)
6 cups reserved lamb stock or beef
Salt and pepper to taste

How to prepare

Preheat oven to 325. Trim fell and fat from leg of lamb (the fell is what gives lamb its strong taste it is important to remove it as thoroughly as possible) remove hip bone with a boning knife (you can leave this on, it just makes carving the lamb a little more difficult) re-form the lamb and tie tightly with kitchen string make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap in a sm iron skillet, saut

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Balsamic chicken & broccoli

Ingredients

1 tbsp olive oil
1 garlic cloves, minced
1/2 small yellow onion, thinly sliced, cut into thirds
2 tbsp shallots, minced
1/4 cup white wine
2 whole chicken breasts, boneless, cut into strips
3 tbsp balsamic vinegar
2 cup broccoli spears
1 cup mushrooms, oyster or shitake, sliced or whole
1/3 cup chicken stock
1/4 tsp salt pasta or brown rice
freshly ground black pepper to taste

How to prepare

Heat the oil in a heavy pot. Add the garlic, onion and shallots and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine if needed). Remove the chicken and saut

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Chicken and Rice-Cuban

Ingredients

3 tbsp olive oil
3 1/2 to 4 lb whole chicken, cut up into serving pieces
salt and pepper to taste
1 onion, finely chopped
3 cloves garlic, minced
2 tsp bijol
2 cups rice
1 cup beer, at room temperature
1/2 cup mayonnaise
20 Sicilian or Spanish olives, chopped
1 red bell pepper, roasted, cut into thin strips
3 tsp capers, chopped if lg
1 cup fresh or defrosted frozen peas
2 hard cooked eggs, sliced, Optional

How to prepare

Heat oil over med heat in a lg nonstick skillet. Sprinkle chicken with salt and pepper, then add to skillet, turning to brown on all sides. Remove chicken and set aside. Add onion and garlic to pan and cook until soft and golden, about 5 – 10 minutes. Return chicken to pan. Add 2 cups hot water, bijol and more salt and pepper if desired. Bring to a boil, reduce heat and simmer 20 minutes, or until chicken is cooked. Remove chicken and set aside to cool.
Bring remaining water to a boil, add rice, cover, reduce heat and simmer until water disappears, about 10 – 15 minutes. Add beer, replace cover and cook another 10 – 15 minutes, until rice is done and no liquid remains in the bottom of the pan.
When chicken is cool enough to handle shred meat and discard skin and bones.
To serve lay on third of the rice in a flat baking dish. Cover with a third of the mayonnaise, then all the chicken. Next put half the remaining rice, covered with half the remaining mayonnaise, half the olives, half the pimento strips then half the capers. Top with remaining rice, remaining mayonnaise, remaining olives, remaining pimento, capers then cooked peas. If using sliced egg arrange on top before adding peas. Serve warm. Serves 6

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Shrimp in Champagne Sauce with Pasta

Ingredients

1 cup sliced mushrooms
1 tbsp olive oil
3/4 lb med shrimp, shelled
1 1/2 cup champagne (asti)
1/2 tsp corning garlic pepper seas.
2 tbsp minced shallots or scallions
1 lg tomato, diced
1 cup heavy cream
1/2 lb dried thin spaghetti
3 tbsp chopped parsley
grated parmesan cheese

How to prepare

Saute mushrooms in med saucepan in hot olive oil over med-high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside. In same saucepan, combine shrimp, Champagne and garlic pepper seasoning.
Over high heat, heat to simmer. When liquid JUST boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon immediately. Set shrimp aside. Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 cup, approximately 8 min.. When liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 min., till slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more seasoning if needed. Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot.
Toss with remaining 1/4 cup cream and parsley. To serve, divide pasta between two plates. Spoon shrimp and sauce over pasta. Garnish with parmesan to taste. Makes 2 servings.

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Stuffed Green Peppers

Ingredients

6 medium Green peppers
1 1/2 pounds Ground beef
1 cup Minute rice, cooked
1/2 cup Onion(s), diced
1 can Tomato sauce special
1 teaspoon Garlic powder
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Basil
1/2 package Velveeta cheese, diced

How to prepare

Cut tops off of pepper and remove seeds. Cook peppers in boiling water for 3 minutes. Drain and rinse in cold water and set aside. Combine raw beef, cooked rice, onion, tomato sauce special, Velveeta, basil, garlic powder, salt and pepper in a bowl and spoon into peppers. Place in a greased 13x9x2 baking dish. Cover and bake at 350

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Orange chicken

Ingredients

1 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 1/2 tsp minced fresh ginger
1 tsp sesame oil
1 lb boned and skinned chicken, cut into 1/2″ cubes
Sauce
2 tbsp chicken stock
1 1/2 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 tsp sesame oil
Pinch freshly ground white pepper
1/4 cup peanut oil
6 to 8 snow peas
Cooked rice
2 tsp minced fresh orange peel

How to prepare

Combine first five ingredients in small bowl add chicken and toss to coat well cover And marinate at room temperature at least 30 minutes, stirring occasionally Soak orange peel in enough water to cover, about 5 minutes drain and set aside Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper mix set Aside heat 1/4 cup oil drain chicken stir-fry in small batches, about 2 minutes Remove heat peanut oil with orange peel, stir-fry 1 minute return chicken to wok With snow peas and soy mixture, stir-fry 3 minutes serve immediately over rice Yield: 3 servings

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Jamaican Beef Patties

Ingredients

Filling
1 lg onion (or 2 sm), cut into chunks
2 scallions, trimmed
1 lg scotch bonnet pepper, seeded (or 2 sm)
2 1/2 lb lean ground beef
1 cn beef broth
3 tbsp oil
1 tsp thyme
1 tbsp black pepper or to taste
2 1/2 cup dried bread crumbs

Pastry
8 cup allpurpose flour
1 tbsp & 1 tsp turmeric
2 tsp salt
2 cup margarine, butter or other
solid vegetable shortening
12 to 18 tbsp ice water

How to prepare

Preheat oven to 400 F. Make pastry in Cuisinart or with pastry blender or knives in a bowl. Refrigerate 1 hour or overnight.
Put onion, scallions, and pepper in Cuisinart and grind up. heat oil in a lg pot; mix meat and vegetables thoroughly, then saute in the oil, breaking up chunks. Cook until it is brown (about 5 min.). Stir in spices and beef broth. Cover loosely and simmer for 30 min, letting the liquid boil off. Add bread crumbs and salt to taste; the mixture should be moist but not wet. Roll pastry 3/8″ thick, cut into 48 4″ circles, fill as halfmoon shapes and seal with a fork. Put on baking sheet. Bake 20-30 min. (or until cooked) at 400.

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Pork tenderloin with pear sauce

Ingredients

2 tsp dijon mustard
1 shallot, chopped
1/2 tsp ground nutmeg
1/2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp pepper
1 lb pork tenderloin
2 tbsp butter
1 pear, cored, unpeeled, thinly sliced
3/4 cup marsala wine
2 tsp cornstarch
1/4 tsp nutmeg

How to prepare

In a food processor, combine mustard, shallot, nutmeg, thyme, salt, cinnamon and pepper; process until creamy. Rub over pork. Place tenderloin in roasting pan and roast in a 375 degree oven for 25 to 35 minutes.
To make sauce, melt butter in saucepan. Add pear slices and saut

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Thai fish curry

Ingredients

1/3 cup finely chopped onion
2 tbsp minced fresh cilantro stems
2 tbsp minced fresh lemon grass (from bottom 6″ of stalk)
1 tbsp turmeric
1 tbsp minced fresh ginger
1 tbsp ground cumin

3 large garlic cloves, halved
3/4 tsp dried crushed red pepper
1 tbsp vegetable oil
3/4 lb 1 1/2″ thick sea bass fillets, cut into 3″ pieces
1 cup canned unsweetened coconut milk

2/3 cup bottled clam juice
minced fresh cilantro freshly
cooked rice

How to prepare

Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium non stick skillet over medium-high heat. Add 2 rounded tbsp spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice. The mild spice paste is also great used as a base for chicken and shrimp curries. Serves: 2

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Country style ribs & corn

Ingredients

2 1/2 lbs meaty country style pork ribs
3 tbsp all-purpose flour
1/2 tsp garlic powder
2 tbsp butter or margarine
4 medium potatoes, pared and sliced
1/2 tsp salt
1/4 tsp black pepper

1/4 cup chopped onion
1/4 cup chopped green pepper
3/4 cup milk
1 can (16 oz) cream style corn
1 fresh tomato, diced
2 green onions, thinly sliced

How to prepare

1. Dust ribs with flour and sprinkle with garlic powder. Brown in heated butter in a heavy skillet.
2. Layer potatoes in a lightly oiled 13 x 9 baking dish. Sprinkle with salt, black pepper, onion and green pepper.
3. Pour milk over vegetables. Cover with the corn and top with the browned ribs, covering vegetables in a single layer.
4. Cover and bake at 350f for 30 minutes. Remove cover and bake 30 minutes longer or until ribs are tender and potatoes are done. Before serving, sprinkle with potato and green onions. Pork chops be can substituted. Can be made ahead, except for the baking, cover and refrigerate.

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