Baked clams

Ingredients

2 dozen clams
8 tbsp olive oil
10 garlic cloves, minced
1 cup flavored bread crumbs
1 tbsp oregano
Olive oil
Lemon wedges

How to prepare

Place clams in freezer for 15 to 20 minutes to stun them. You’ll see when you go to open them that they open easily. Save the juice and loosen each clam, leaving it in its bottom shell.
In a saucepan, heat the minced garlic gently until golden brown. Spoon a very little on each clam and mix the remainder with the bread crumbs, which you generously sprinkle to cover the clams in their shells.
Sprinkle with oregano and a few more drops of olive oil. Put them in a baking dish and then in a pre-heated 375-degree oven for 25 minutes. Serve hot with plenty of lemon wedges and hot (italian) bread. Serves 1- 24 people.

Share

Stir fry curry chicken with cashew

Ingredients

3 tbsp oil
3 cloves garlic, chopped fine
1 tbsp red curry paste.
1 tbsp chili paste in bean oil
1 lb chicken breast, sliced bite size.
2 tbsp fish sauce
1/2 cup roasted cashew nuts.

2 stems green onions, sliced into small bits.

How to prepare

Heat wok briefly. Add oil, coat sides of wok, then add garlic curry paste, and chili paste and cook until garlic starts to brown add chicken and raise heat, and cook until chicken is done. Add the fish sauce and onion, and stir to blend. Remove from heat, and add cashews.

Share

Silver palate leg of lamb

Ingredients

1 cup red wine
1/2-3/4 cup soy sauce
1 tbsp rosemary leaves, crushed
1 tbsp fresh black pepper
4 cloves garlic, crushed
1 half leg of lamb, butterflied

How to prepare

(1) mix together all of the ingredients except the lamb place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9×13 pan works well)
(2) pour most of the marinade over the lamb swish the lamb around and get it soaked on both sides cover and marinate in the refrigerator for at least several hours, turning occasionally
(3) start a fire in the grill and get the coals very warm but not flaming place lamb on grill 3-4″ from the coals cook on this side for 20 minutes, basting with the extra marinade occasion- ally turn the meat over and cook another 20 minutes
(4) after 10 minutes on the second side, start checking for doneness contrary to many people’s ideas, lamb should not be well done but should still be a little pink when done, slice thin and serve (serves 4-6).

Share

Dill pickle soup

Ingredients

1 cup margarine
1/2 cup flour
1 1/2 qt chicken broth
12 oz dill pickles, shredded or fine chopped (1 1/2 cups)
1 cup white wine/chicken broth
1/2 md onion, fine chopped
3 tbsp sugar
2 tbsp vinegar
1 tbsp worcestershire sauce
4 garlic cloves, minced
2 tsp salt
1 tsp dill weed
1 tsp curry powder
1/2 tsp white pepper
2 bay leaves
2 cup warm milk
Dash green food color, opt
Croutons, opt

How to prepare

In a lg kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients ; bring to a boil over med. Heat. Reduce the heat; add milk. Remove bay leaves. Add food color and garnish with croutons.

Share

Arni lemonato – roast lemon lamb

Ingredients

1 leg of lamb, about 2 kg
2 lemons (juice only)
freshly ground black pepper
2 tbsp butter or margarine
3 garlic cloves
salt
1 tsp dried rigani or oregano

1 cup hot water

How to prepare

Wipe leg with damp cloth. Cut small slits over surface of lamb. Cut garlic cloves into slivers and insert in slits. Rub entire surface with lemon juice and season with salt and pepper. Sprinkle with herb and place in a roasting pan. Cook in a moderate oven for 1 hour. Drain off fat and add hot water to pan. Spread butter on lamb and return to oven. Cook for further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking to brown evenly. Allow lamb to rest in warm place for 15 to 20 minutes before carving. Skim off excess fat from pan juices, reduce if necessary and serve with the lamb.

Share

Yuvetsi

Ingredients

4 lb lamb shoulder or leg
1 minced onion
Salt and pepper to taste
1 3″ stick of cinnamon
2 tbsp of tomato paste
1 cup hot water
1 qt chicken stock
2 cups orzo

How to prepare

Cube lamb into manageable size pieces and brown all over add a minced onion and brown that too now add salt and pepper to taste, a 3″ stick of cinnamon and 2 tbsp of tomato paste mixed with 1 cup hot water cover and simmer for some 20 minutes and then remove cinnamon stick now transfer if necessary to a buttered yuvetsi or oven-proof casserole add 1 qt of stock (chicken is fine or what have you) orzo 2 cups poured over and leveled out now bake at 375f for 40 minutes or so or until the lamb is tender and liquid has absorbed stir, uncover and bake 10 minutes more remove and let stand for 10 minutes or so covered with a dry kitchen towel

Share

Wolfgang Puck’s Meat Loaf

Ingredients

1 lb (about 4 lg), preferrably Japanese, eggplants
5 to 6 tbsp olive oil
1 tbsp salt
1/2 tsp freshly ground white pepper
2 shallots
1/2 lb mushrooms, minced
2 lbs medium ground lamb, veal, or pork, or meat combination
2 eggs, lightly beaten
2 tbsp minced garlic
2 tsp ground cumin
1 tsp chopped fresh thyme
Mushroom Sauce
2 tbsp olive oil
1/2 lb mushrooms, thinly sliced
1/2 cup port
1 cup Brown Veal Stock
6 tbsp (3 ounces) unsalted butter
Salt
Freshly ground pepper

We don’t serve this in any of my restaurants, but I prepare it at home for my friends during the cooler months of the year. The recipe may look complicated, but even a novice in the kitchen will have excellent results and win rave reviews.
– Wolfgang Puck

1. Preheat the oven to 450

Share

Cantonese dinner

Ingredients

1 1/2 lb pork steak, 1/2″ thick, cut into strips
1 8-ounce can tomato sauce
3 tablespoons brown sugar
2 tablespoons oil
1 1/2 tablespoons vinegar
1 large onion, sliced
1/2 teaspoons salt
1 small green pepper, cut into strips 2 teaspoons worcestershire sauce
1 4-ounce can mushrooms, drained

How to prepare

Brown pork strips in oil in skillet to remove excess fat. Drain on double paper towel. Place pork strips and all remaining ingredients into crock-pot. Cover and cook on low 6 to 8 hours. (high: 3 hours). Serve over hot fluffy rice. Serves 4.

Share