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

Share

Irish stew

Ingredients

3 lbs boneless lamb shoulder cut into 1-1/2″ cubes
1/2 cup chopped parsley
1/2 cup chopped onions
3 cups sliced potato
1 cup diced potatoes
1 cup cubed white turnips
1-1/2 cups sliced carrots
salt & pepper

How to prepare

Put the lamb, chopped onion and diced potato into a stew pot and pour on boiling water to cover them. Cover the pot and simmer for 1 hour. With a fork, mash up the diced potato to thicken the gravy and then add the other vegetables except the parsley. Season to taste with salt and pepper, cover and simmer 30 to 45 minutes, or until everything is tender. Serve sprinkled with the chopped parsley. Serves: 6 to 8

Share

Snickers cheesecake

Ingredients

1 cup chocolate wafer crumbs
3 tbsp margarine, melted
24 oz cream cheese, softened
3/4 cup sugar
1/4 cup unbleached all-purp. Flour
3 large eggs
1/2 cup sour cream

1 tsp vanilla
1 cup mini snickers bars cut into chunks (about 16 mini-bars)

How to prepare

Combine crumbs and margarine; press onto bottom of 9″ spring form pan. Bake at 350

Share

Herb- crusted lamb with roast potatoes

Ingredients

1 leg of lamb (about 7-8 lbs)
2 large cloves of garlic, slivered
5 tbsp olive oil
2 tbsp + 2 tsp dried thyme
2 tbsp dried rosemary
2 tbsp coarsely ground black pepper

2 tsp ground coriander
30 small red new potatoes, quartered
2 tbsp fresh rosemary leaves, chopped
1 tsp kosher salt
fresh rosemary sprigs for decoration

How to prepare

1. Preheat oven to 425

Share

Spaghetti mizithra

Ingredients

1 lb spaghetti
1/2 lb kasseri cheese, grated
1/4 lb roman cheese, grated
1 cup butter or margarine
1/4 cup chopped parsley

How to prepare

Cook spaghetti until tender but firm to the bite. Drain. Melt butter in large skillet until it turns brown. Meanwhile, combine cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley.

Share

Spaghetti indiavolati – deviled spaghetti

Ingredients

1 lb spaghetti
6 cloves garlic
2 – 3 small, chile peppers
3 tbsp olive oil
1/2 cup grated reggiano
parsley for garnish
salt to taste

How to prepare

Grind up the garlic and the chile peppers in a blender with a pint of hot tap water. Bring a large pot of water (salted if desired) to a boil and add the mixture from the blender, and bring the pot back to a boil. Then reduce the heat and simmer gently for 15 minutes. Pour the contents of the pot through a fine sieve or strainer into a pasta pot, making sure there’s enough water to cook the spaghetti. Add more water if needed. Discard the spent garlic and chiles. Bring the pot to a boil and cook the spaghetti according to directions. Drain and dress with the olive oil, tossing well to coat. Top with the grated cheese and add the parsley.

Share

Gyro

Ingredients

1 lb ground pork
1 lb ground lamb
1 tsp salt
some freshly ground black pepper
6 cloves of crushed garlic
the juice of 1 lemon
1 tsp oregano
2 tbsp ouzo

How to prepare

Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano.

Share

Greek meatballs with egg and lemon sauce

Ingredients

1 1/2 lbs ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
2 tbsp minced parsley
1 tsp dried basil or mint
1/3 cup uncooked rice
1 tsp dried oregano

Salt and pepper to taste
3 eggs
chicken or beef stock
2 tbsp vegetable oil
1/4 cup lemon juice
minced parsley
cooked rice

How to prepare

Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.

Share

paul prudhomme’s egg foo yung

Ingredients

2 tbsp plus 1 tsp chef pau prudhomme’s seafood magic
1/2 tsp ground ginger
6 to 12 tbsp peanut oil, in all
1 cup diced ham
1 tbsp plus 1 tsp fresh minced ginger
1 cup chopped green onion tops
1 1/2 tsp minced fresh garlic
4 cup fresh sunflower, mung, or soybean sprouts
1 lb lump crab meat, picked over
1 lb sm peeled shrimp
8 eggs

How to prepare

If you can’t find the sprouts mentioned, you can use whatever is available in your area, such as radish or alfalfa sprouts the other, however, are larger and juicer, and give the omelets an exciting texture place 3 tbsp oil and the ham in a 10″ skillet over high heat, and cook, stirring occasionally, until the ham is light brown, about 4 mins add the fresh ginger, green onion tops, and minced garlic and cook until the vegetables are light brown, about 4 to 5 mins turn off the heat, turn the contents of the skillet into a lg bowl, and add the sprouts, crab meat, shrimp, all the seafood magic, and the ground ginger in a separate bowl, beat the eggs until light and fluffy fold the eggs into the mixture in the first bowl until all is well blended heat 3 tbsp oil in an 8- or 10″ skmllet over high heat when the oil is hot, add about 1/2 cup of the egg mixture into the skillet cook the individual omelets two at a time until golden brown on both sides, adding oil as needed drain on paper towels makes about 8 omelets serve immediately with or without soy sauce copyright c 1992 by paul prudhomme


Share