Braised lamb shoulder blade Chops ala osso bucco

Braised lamb shoulder blade chops

This method produces incredibly tender, fall-off-the-bone lamb with a rich, savory sauce. •

Ingredients •

• 4-6 lamb shoulder blade chops
• Salt and pepper to taste
• 2 teaspoons Herbes de Provence seasoning
• 1-2 tablespoons olive oil or avocado oil
• 4-5 garlic cloves, peeled and crushed
• 1 large onion, chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 cup red wine or stock
• 1 large onion, chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 cup red wine or stock
• 2 tablespoons pomegranate molasses (optional, can substitute balsamic vinegar)
• Fresh rosemary sprigs
• Fresh parsley, chopped (for garnish)

Instructions

1. Season the lamb chops generously with salt, pepper, and Herbes de Provence.
2. Heat the oil in a Dutch oven or large oven-safe pot over medium-high heat.
3. Sear the lamb chops on both sides until well-browned (about 3-4 minutes per side), working in batches if necessary to avoid overcrowding the pan.
4. Remove the chops from the pot and set aside.
5. Add the chopped onion, carrots, and celery to the same pot and cook until softened, about 5 minutes.
6. Add the garlic and rosemary and cook for another minute until fragrant.
7. Pour in the red wine (or stock) and pomegranate molasses (if using), scraping up any browned bits from the bottom of the pan to deglaze it.
8. Return the lamb chops to the pot, nestling them among the vegetables.
9. Cover the pot and braise in a preheated oven at 325°F (160°C) for 1 ½ - 2 hours, or until the lamb is fork-tender and falling off the bone.
10. Remove the pot from the oven, skim any excess fat from the sauce, and season to taste.
11. Garnish with fresh parsley before serving.

2. Slow cooker

Soy Glazed King Mushroom

 

INGREDIENTS

• ▢ 2 tablespoons unsalted butter
• ▢ 1 tablespoon light soy sauce
• ▢ 1/4 teaspoon dark soy sauce
• ▢ 1/2 teaspoon honey
• ▢ 1 clove garlic (grated or very finely minced)
• ▢ 1/4 teaspoon black pepper
• ▢ 1 pound king oyster mushrooms
• ▢ 2 tablespoons vegetable oil
• ▢ 1 scallion
• 
  

INSTRUCTIONS

• First, prepare the glaze by melting 2 tablespoons of butter in the microwave. Then stir in the light soy sauce, dark soy sauce, honey, grated garlic, and black pepper. Mix well and set aside.
• Carefully slice the mushrooms lengthwise into ¼” thick slices.
• Heat a non-stick or cast iron pan over medium high heat, and generously brush with vegetable oil. Add the first batch mushrooms in 1 layer, leaving them a little space to breathe so the mushrooms fry rather than steam. 
• Pan-fry for about 5 minutes per side, until golden brown. Repeat for another 2 batches to cook the rest of the mushrooms. 
• Add all the cooked mushrooms back to the pan, pour in the glaze, and immediately turn off the heat. Toss the mushrooms in the glaze using the residual heat of the pan. Garnish with chopped scallions and serve.

Steakhouse Kebab

 

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 1/4 cup Worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon freshly squeezed lemon juice from 1 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic (about 3 medium cloves)
• 2 teaspoons dark brown sugar
• 2 teaspoons freshly ground black pepper
• 1 1/2 pounds flap steak.

Marinade meat for 1-2 days

Cook meat on high het on cast iron grill pan (or grill) 1-2 minutes per side 

Serve with potato salad

Sauteed Kale

 INGREDIENTS

• ¼ cup extra-virgin olive oil
• 3 cloves garlic, peeled and sliced
• 2 bacon slices, coarsely chopped
• 1 large bunch kale, stemmed, with leaves coarsely chopped
• ½ chicken stock
• 1 medium tomato (optional)
•  Kosher salt, freshly ground black pepper and red-pepper flakes to taste
• 2 tablespoons red-wine vinegar (or orange juice)

PREPARATION
Cook bacon in hot pan. Add garlic, then tomatoes if using and cook until soft.
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

• 
  

Smothered Pork Chops

FOR THE PORK CHOPS

 1 pound bone-in pork chops, 1-inch thick
 1 teaspoon poultry seasoning or seasoning salt
 1/4 teaspoon fresh ground pepper
 2 tablespoons olive oil
 2 tablespoons unsalted butter
FOR THE ONION GRAVY
 1 tablespoon unsalted butter
 1 large yellow onion, thinly sliced
 pinch of salt
 3 cloves garlic, minced
 1/2 tablespoon chopped fresh thyme
 1/2 cup low sodium chicken broth
 1/4 cup heavy cream
 chopped fresh parsley for garnish

DIRECTIONS

1. Season pork chops with seasoning salt and pepper.
2. Heat oil and butter in a large skillet over medium-high heat until butter is melted.
3. Add pork chops to skillet and sear for 5 minutes per side, until golden brown. If skillet isn't big enough, cook the pork chops in batches.
4. Transfer to a plate and keep covered.
5. Return skillet to heat and add a tablespoon of butter; melt over medium heat.
6. Stir in sliced onions and add a pinch of salt.
7. Cook onions for 12 minutes, or until very soft and caramelized, stirring frequently.
8. Add garlic and fresh thyme; continue to cook for 30 seconds.
9. Pour in chicken broth and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
10. Whisk in heavy cream and simmer for 1 minute.
11. Return pork chops and all the pork juices to the skillet.
12. Reduce heat to medium-low and continue to cook for 3 more minutes, or until pork is completely cooked through and sauce has thickened.
13. Remove from heat; garnish with parsley and serve.

Skirt Steak with Paprika Butter

Ingredients
6 tablespoons unsalted butter
6 garlic cloves (thinly sliced)
1 ½ teaspoons smoked hot paprika
2 tablespoons fresh lemon juice
Salt
5 pounds skirt steaks
Vegetable oil (for rubbing)
Freshly ground pepper 

DIRECTIONS

Step 1
Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.

Step 2
Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away.

Make Ahead
The paprika butter can stand at room temperature for up to 4 hours; reheat the butter gently.

Kefta Dinner

Ingredients

Pita breads

for the kefta
1 pound ground beef 

1 pound ground lamb
1/2 medium sweet onion (chopped very fine or grated)

1 teaspoon smoked paprika
2 teaspoons paprika
2 teaspoon cumin
3 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup fresh parsley (chopped)
1/4 cup fresh mint (chopped)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder
Metal or bamboo skewers

for the rice

1 cup basmati rice

1 3/4 cup water

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp turmeric

1 tsp chicken buillon

salt to taste

for the cucumber salad

2 cups mini cucumber, cut in semicircle disks

1/2 cup halved cherry tomatoes or cut tomatoes on the vine

2 tbsp roughly chopped red onions

1 tsp finely chopped mint

1 tsp finely chopped parsley

salt and pepper

2 tbsp olive oil

1 tsp red wine vinegar

for the mint yogurt

1 cup Greek yogurt
1 tbsp finely chopped mint leaves
1 medium cloves garlic, grated or minced
1 tablespoon fresh juice from 1 lemon
1/2 teaspoon ground cumin 

1 tbsp olive oil
Kosher salt and freshly ground black pepper

Method

1. Mix all of the kefta ingredients together in a large mixing bowl and cover. Chill in the refrigerator for 1 hour or longer to allow the flavors to blend.
2. Make mint yogurt sauce. Place yogurt, mint, garlic, lemon juice, cumin  in a small bowl and stir to combine. Season with salt and pepper to taste. Let sit for 30 minutes, then serve, or transfer to an airtight container and store in refrigerator for up to a week.
3. Make the rice.  Add the oil in a small saucepan, add the rice and cook over medium heat until it starts to toast lightly (this will take a while since the rice is wet) then add the remaining ingredients, bring to a boil, lower the heat to low, simmer for 15 minutes.  Cover then remove from the heat and let it set aside. 
4. Preheat broiler.
5. While preheating oven, make cucumber salad. Combine all salad ingredients to a bowl.
6. Make kefta kebabs, take small amounts of kefta and shape them into cylinders or sausage shapes. Skewer the meat, squeezing it to mold it to the skewer.
7. Cook kebabs approximately 5-7 minutes each side, total of 10-14 minutes.
8. Serve kebab immediately with the rice, pita bread cucumber salad and mint yogurt sauce.

Spatchcocked chicken

Ingredients
4 1/4 lb whole chicken butterflied
generous amount of salt and pepper

for Flavored Butter:
4 Tbsp unsalted butter softened
1 Tbsp olive oil plus more to drizzle
1 Tbsp parsley finely chopped
2 garlic cloves minced
1/2 tsp lemon zest
1 Tbsp lemon juice
salt

Vegetables;

Potatoes

carrots

Instructions

1. Season chicken with salt and pepper about 1 hour before cooking.
2. Preheat oven to 425F.
3. In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.
4. Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.
5. Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste.
6. Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.

*Allow the raw chicken to sit at room temp for 30 min before using for even baking.
**Don't over-bake or the breast will be dry. Keep in mind internal temp will rise another 5-10 degrees after it comes out of oven.

Aldrin's Iberian Chicken

1 whole chicken
one cup garlic clove, peeled
1 tsp thyme
1/2 tsp paprika
1/2 tsp smoked paprika
1 tsp rosemary
1/2 tsp sage
1/2 tsp poultry seasoning (optional)
salt and pepper
1/2 cup olive oil

1. Marinate chicken for at least 1 hour.  Place all garlic cloves inside cavity before roasting.
2. Roast for 1 hour at 400F [or 2 hours at 200F].

Avocado Salad

Ingredients
4 Hass avocados, ripe but firm
1 small sweet onion
lime
salt and pepper

Cut onions in rings and soak in cold water for a few minutes.
Cut avocados lengthwise or in semi circles.  Arrange in a platter.
Squeeze juice of 1/2 lime to avocados.
Drain onions then rinse thoroughly with cold water.
Top avocados with onions.
Sprinkle generously with salt and pepper.

Mango Salad

Mango, julienned

fresh chiles

red onion slivers

red bell pepper

chopped cilantro, mint, basil 

peanuts or cashews

1 tbsp brown sugar

1tbsp lime juice

1 tbsp fish sauce

1 tbsp hot water

Mix everything together in a bowl.

from:  Martina

Lemon and Rosemary Chicken

Serves 4

ingredients
1 (3 1/2 lb) chicken, cut into 8 pcs
1/4 cup Extra-virgin olive oil
1/4 cup fresh rosemary leaves
1/4 cup lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
salt and pepper

instructions

1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, salt and pepper in bowl.
2. marinate for 1 hour.
3. Heat oven to 450F.
4. Arrange chicken in a pan or baking dish; add remaining marinade.
5. Roast, flipping once, until cooked through, 30-40 minutes.

From: Saveur (pollo arrosto)

Duck and Potato

Duck breast
Potatoes, sliced in thin rounds
Salt and pepper to taste
fresh thyme

1. Heat pan in low to medium heat.
2. Put duck in pan, skin side down.
3. Arrange potatoes on the side of the duck.
4. Cook about 8 minutes, then turn and cook another 4 minutes.

From Tom Colicchio's Instagram 

Scalloped Potatoes

Serves 6


3 pounds potatoes, thinly sliced

½ onion, thinly sliced

9 tablespoons all-purpose flour, divided

6 tablespoons butter, diced and divided

3 cups heated whole milk, or as needed

salt and pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish or cast iron pan. 
2. Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more. 
3. Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes. 
4. Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

From Allrecipe

Great Pancakes

Martina's Great Pancakes

Makes 10

1 ½ cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
1 Tbsp. granulated sugar
1 egg
1 ¾ cups milk or buttermilk
2 Tbsp. melted butter

1. Preheat frying pan to medium-low. 
2. Blend together all of the dry ingredients in a small bowl and all of the wet ingredients (starting with butter and egg) in a larger bowl. 
3. Stir the dry ingredients into the wet ones. Stir the mixture until it’s mixed, but still has lumps. 
4. Let it sit a 3-4 minutes for it to thicken a little, then give it a quick stir right before cooking.
5. Using a spoon, drop the batter onto the lightly buttered pan. 
6. Turn once bubbles start to break the surface of the pancakes. 
7. Serve the usual way once done.

Crying Tiger (Thai Style STeak)

Ingredients
For the Steak
4 rib eye or New York strip steaks, about 1 1/2-inches thick (about 12 ounces each)
2 tablespoons dark soy sauce
1 tablespoon oyster sauce (or worcestershire sauce)
1 tablespoon light or dark brown sugar
1 tablespoon olive oil
2 plum tomatoes

For the Jaew (Thai Dried Chili Dipping Sauce)
Combine the following in a small bowl.
1/2 cup fresh lime juice from 6 to 10 limes
1/2 cup Thai fish sauce
1 teaspoon sugar
2 tablespoons finely-chopped fresh cilantro leaves
2 tablespoons finely-chopped green onions
1 1/2 tablespoons toasted rice powder(see below)
1 tablespoon dried red pepper powder

For the Toasted rice powder (Khao Khua)

Heat skillet over medium-low heat and add 1/2 cup raw rice (Jasmine or sticky rice).  Dry roast rice for about 10-15 minutes, stirring and shaking every few seconds for even cooking. Grains should turn to golden brown, and smell like popcorn.  Remove from heat and cool completely.  Grind roasted rice in mortar and pestle (or blender) into a coarse powder (not too fine) and store in airtight container for about 1-2 weeks).

Directions

1. Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate.
2. Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili.
3. Cook steak in grill or cast iron to medium-rare.
4. Let steak rest at least 5 minutes and cut into 1/4-inch slices.
5. Serve with Jaew.

Skirt Steak with Chimichurri

Ingredients
2 lbs skirt steak
salt and pepper

for chimichurri
2 tbsp hot water
1 teaspoon dried oregano
1 teaspoon kosher salt
1 cup finely chopped parsley leaves
1/2 cup finely chopped cilantro leaves
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup EVOO
1/8 cup red wine vinegar
pepper black pepper

Direction

1. Make chimichurri.  Mix oregano with hot water. stir.  Add all remaining ingredients and mix.  Allow to sit at least 5-10 minutes before using, ideally 2 hours.
2. Season steak with salt and pepper.  Cook steak on a hot grill or on cast iron pan 3-4 minutes a side until cooked to medium rare.  Let meat rest at least 10 minutes then cut across the grain.
3. Serve steak with chimichurri.

Dutch Baby

INGREDIENTS
1/2 cup milk

1/2 cup flour

2 eggs

1/4 teaspoon salt

1 teaspoon sugar

3 tablespoons butter

powdered sugar

Strawberries

DIRECTIONS

1. Preheat oven to 425F. Place 10" ovenproof skillet and preheat.
2. Whisk together: Milk, eggs, flour, salt and sugar.
3. Remove heated skillet from oven and and melt butter in it.
4. Pour in the batter and stick in the oven for 15 minutes.
5. Reduce temperature to 350°F and bake 10-15 minutes more or until puffed and browned.
6. Serve with powdered sugar and berries (or lemon, or maple syrup).

Adapted from: The Joy of Cooking instagram post

Pork Stroganoff

INGREDIENTS
½ cup flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 pounds pork tenderloin (or boneless sirloin of beef, or meatballs) trimmed of all exterior fat and cut into 2-by-1/4-by-1/4-inch strips
½ cup (one stick) butter
½ cup finely chopped onion
½ pound mushrooms, thinly sliced
2 cups chicken stock
1 cup sour cream
3 tablespoons tomato paste (optional)

2 teaspoon smoked paprika

1 ½ teaspoon coleman's dry mustard
1 tablespoon Worcestershire sauce
3 tablespoons finely chopped parsley

DIRECTIONS

1. Combine the flour, salt and pepper. Dredge the meat in the mixture.
2. Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
3. Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
4. Add the stock or bouillon and bring to a boil. 
5. Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
6. Turn off heat.
7. Combine sour cream, tomato paste, paprika and Worcestershire sauce in a small dish. 
8. Temper sour cream by adding some of the meat sauce to the sour cream mixture. Add meat and sour cream mixture to pan and turn heat to low, stirring. Do not boil. Sprinkle with parsley. 
9. Prepare wide egg noodles according to the package directions. Drain and toss with 1/4 cup melted butter and 1/4 cup finely chopped parsley.
10. Serve stroganoff with buttered parsley noodles.

Adopted from: NYT Cooking

Columbian Chicken Stew

Ingredients
4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)
1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks
2 bay leaves
Kosher salt and freshly ground black pepper

Directions
Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.