Broasted Lamb Shanks

Broasted lamb shanks with white beans and kale

Broasted lamb shanks with white beans and kale

Lamb shanks are one of my son, Patrick’s favorite meals. I call my method broasting because I braise them uncovered which allows the shanks to brown. I find it impossible to get them browned all over in a skillet prior to cooking, so this is my solution. You will need to turn the shanks a couple of times and keep an eye on the broth level. I serve them with cannellini beans and mushrooms, a classic combo with lamb for good reason.

Broasted Lamb Shanks

4 lamb shanks 1 1/4- 1 1/2 pound each

2 Tablespoons olive oil

3 shallots thinly sliced

2 celery stalks chopped

2 carrots chopped

1 Tablespoon tomato paste

2 cloves garlic sliced thin

1 Tablespoon minced rosemary

1 Tablespoon Dijon mustard

1/2 cup dry red wine

2-3 cups beef broth

Preheat oven to 325 degrees

1. In a Dutch oven over medium heat wilt the shallots, celery and carrot in the olive oil.

2.Stir in tomato paste, garlic, rosemary and mustard till fragrant.

3. Raise the temp to high and add wine, reduce to about 2 Tablespoons.

4. Add broth and bring to boil. Add the shanks.

5. Cook in oven uncovered for 2-2 1/2 hours turning the shanks 2-3 times to brown.

6. You may cover the shanks with foil on a platter and reduce the broth to a sauce consistency.

Serve with polenta, mashed potatoes or white beans and the sauce.

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Orange Rosemary Chicken

Orange Rosemary Chicken with Roasted Green Beans

Orange Rosemary Chicken with Roasted Green Beans

So easy and so yummy. You can cook for one person or a crowd. My recipe assumes a large (over one pound) boneless, skin on chicken breast for two people. There would be no problem doubling, tripling  or more the recipe. We find about one half pound per person is good but I would allow extra if I was entertaining. I served the orange rosemary chicken with simple roasted green beans. Green beans cleaned and trimmed, tossed with some olive oil salt and pepper. 400 degree oven about 20 minutes. All done!

Orange Rosemary Chicken

1 skin on, boneless chicken breast about 1-11/4 pounds

1 Tablespoon unsalted butter

zest of 1/2 orange

11/2 teaspoons minced fresh rosemary

salt and pepper

Preheat oven to 400 degrees

1. In a small bowl mix butter, orange zest, rosemary and salt and pepper.

2. Put mixture under the skin of the chicken breast.

3. Bake 45 minutes. Let rest 5-10 minutes. Slice and serve.

Lemon Rosemary Grilled Chicken

Lemon Rosemary Chicken

Lemon Rosemary Chicken

Lousy picture great recipe…My dad used to make chicken on the grill using a vinaigrette he invented. He used red wine vinegar, Wesson oil, garlic powder, Worchester sauce and heaven knows what else. This is my version. I still do the grilling his way, low and slow.

Lemon Rosemary Grilled Chicken

  • Servings: 4-6
  • Difficulty: easy
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 Chicken pieces, breasts, thighs etc. I used a cut up fryer

Juice and zest of 1 lemon

1 shallot minced

1 Serrano minced

1 Tablespoon chopped fresh rosemary

1/2 cup olive oil

Preheat grill to medium low to medium heat

1. Season chicken with salt and pepper

2. Whisk lemon, shallot, Serrano, rosemary and olive oil together.

3. Start chicken on grill skin side up, brush with basting sauce. Turn every 5 minutes or so being careful not to let it char too much. Baste each time you turn it. It will take 45-60 minutes depending on the size of the chicken pieces.

 

Mustard Glazed Baby Back Ribs

Mustard Glazed Ribs

Mustard Glazed Ribs

I was in my 20’s before I ever tasted BBQ ribs.  My mom being from Great Britain did not embrace American foods, among a long list of other things, apparently. Now I can not imagine summer without ribs. My favorites are baby backs, they are easiest to tackle in my opinion. Although there is a long list of ingredients, this recipe is very easy. I make a number of different sauces and glazes but this is a favorite. It has evolved over the years to what it is now. The dry rub is pretty basic and of course I make endless variations. These are recipes to play with to please your family and friends.

Mustard Glazed Baby Back Ribs

  • Servings: 4-6
  • Difficulty: easy
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2 Racks of Baby back ribs

Dry Rub

3 Tablespoons brown sugar

2 Tablespoons smoked paprika

1 Tablespoon dry mustard

1 teaspoon each kosher salt and garlic

1/2 teaspoon each fine black pepper and cayenne

Preheat oven to 325 degrees

1. Rub the dry rub all over ribs

2. Bake the ribs for 1 1/2 hours covered with foil. I do this early in the day to avoid using the oven when it gets too warm out.

Glaze

1/2 cup brown sugar

1/4 cup grainy mustard

1/4 cup molasses

1 Tablespoon apple cider vinegar

1 Tablespoon chopped fresh rosemary

Preheat you grill to medium heat

1. The ribs are fully cooked so all you are doing is reheating and glazing. Start fat side up and flip every 3-5 minutes or so. Brush with glaze each time you turn the ribs. Take care not to burn the glaze. This process only takes about 15 minutes. 

Rack of Lamb with Mustard and Rosemary

Rack of Lamb

Rack of Lamb

Rack of lamb is one of my favorite meats. It is a go to for special occasions. Not only is it luxurious and tasty it is easy! One rack has 8 bones and serves 2-3 depending on appetites. Based on where you shop, they will have either USA or New Zealand/ Australian lamb. The latter is smaller and in my opinion sweeter, but both are good. What I like about this recipe is the bit of sugar really brings out the sweetness of the lamb while the mustard and rosemary play with the gamey flavor.

Rack of Lamb with Mustard and Rosemary

2 Racks of lamb

3 Tablespoons grainy mustard

2 Tablespoons melted butter

2 Tablespoons chopped fresh rosemary

1 Tablespoon dark brown sugar

Preheat oven to 450 degrees

1. Score the fat side of the lamb in a diamond pattern

2. Mix the rest of the ingredients in a small bowl.

3. Spread the mixture all over the racks.

4. Roast in oven, fat side up, 25 minutes.

5. Remove from oven and tent with foil. Let rest 15 minutes.

6. Cut into chops and serve .

 

Pork Scaloppini with Caramelized Lemons

Pork Scaloppini with Caramelized  Lemon

Pork Scaloppini with Caramelized Lemon

I have seen a number of recipes using caramelized lemons recently. The idea intrigued me. So I thought of veal picatta only different. I decided pork would fit my budget better. The idea of rosemary and “sweet” lemon sounded like a winner. This is what I came up with. I really like the caramelized lemon…now I am thinking caramelized orange and lime!

Pork Scaloppini with Caramelized Lemons

1 large pork tenderloin ( about 1 1/4 pounds)

1/2 cup flour

olive oil for sautéing

2 lemons

1 Tablespoon butter

1/2 cup dry vermouth

2 cloves garlic grated

1 Tablespoon fresh rosemary chopped

Juice of one lemon

1Tablespoon butter

Preheat oven to 200 degrees

1. Cut the pork into 3/4 inch slices and pound to about 1/4 inch thick between plastic wrap. I use a skillet to pound the meat.

2. Dredge the meat in the flour shaking off the excess.

3. Saute the pork in olive oil over medium high heat about 3 minutes per side. Keep warm on a cookie sheet in the oven.

4. Slice lemons into 8 slices ( not using the ends) Add to the hot pan cook until well browned then flip. Add butter and brown the lemon. Remove the lemon to the oven.

5. Add vermouth and scrape up any browned bits. Add garlic and rosemary. Add the lemon juice and reduce to sauce consistency. Stir in butter.

6. Plate pork topped with lemon. Drizzle sauce over the top.

Hank says,”I think a saison might be just the ticket for this!  Something like Domaine du Page might add a pleasant breadiness to the party while a traditional saison such as Saison DuPont or Great Divide Colette will have some funky and tart notes to emphasize the lemon.”

Cissie says,” I am going to recommend a California Chardonnay, one that is of medium body style wise and barrel aged. An alternative choice would be a medium bodied French Bordeaux Blanc.  A red choice for those who do not appreciate white wine I  would recommend a  California Pinot Noir .”

Rosemary Flank Steak

Rosemary Flank Steak

Rosemary Flank Steak

This is a recipe that morphed out of one I was given about 20 years ago. It was the classic soy, sherry, ginger and onion one. Over the years I played with it and this is one variation I really like. Flank is a great cut of beef as long as you follow two simple rules. One; don’t overcook it, medium is about as far as it will go without toughening up. Two; cut across the grain and at a diagonal from the plate. Flank is a can’t miss success if you follow those easy rules.

ready to cook

ready to cook

 

Rosemary Flank Steak

  • Servings: 4
  • Difficulty: easy
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1 1/2- 2 pound flank steak

Marinade

1/4 cup each soy sauce, balsamic vinegar and brown sugar

1 Tablespoon each minced fresh rosemary and ground mustard

1 shallot minced

1. Combine marinade ingredients.( I often use a slide lock freezer bag but a glass casserole works too) Marinade the steak for 4-5 hours turning every 1/2 hour or so.

2. Broil on high 4-5 minutes per side. Let rest 5 minutes then slice against the grain.

Cissie says ” My choice would be a hearty California Cabernet Sauvignon, I prefer one from Napa Valley, or a  Cabernet/Merlot blend  French Bordeaux. Any of these wines can be found under $20.00.”