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Category: Game and Other Meats

Braised Rabbit in Red Wine with Sage Polenta

Braised Rabbit in Red Wine with Sage Polenta

Braised Rabbit in Red Wine with Sage Polenta

2 T. all-purpose flour

1 tsp. salt

A 2 1/2- to 3-pound rabbit, thawed if frozen, cut into 7 or 8 serving pieces

3 T. olive oil

1 large onion, chopped

2 garlic cloves, minced

2 tsp. minced fresh rosemary leaves

1 1/2 cups chicken broth

1 cup dry red wine

2 T. coarsely chopped fresh parsley leaves

2 T. minced fresh sage leaves or 1 tsp. dried, crumbled

1 recipe basic polenta, kept warm

 

In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy skillet heat 2 T. oil over moderately high heat until hot but not smoking — then brown rabbit in batches, transferring pieces to a bowl.  Add onion and remaining T. oil to skillet and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1 minute. Add broth, wine, and rabbit with any juices and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.

 

For basic polenta:

4 cups water

1 tsp. salt

1 cup cornmeal or instant polenta

 

Bring water and salt to a boil in a saucepan and gradually whisk in cornmeal. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using.  Note: Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.

 

Finally, stir sage into warm polenta. Serve polenta topped with rabbit and sauce.

 

The sage polenta with the rabbit was quite amazing and you might ask yourself for white meat why does it look so dark? Well, it absorbs the color of the red wine and the flavor which really gives it that rustic richness.

Rabbit Ragù

Rabbit Ragù

Rabbit Ragù

1/4 cup plus 1 T. extra-virgin olive oil

2 T. unsalted butter

1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice

1 T. finely chopped fresh sage

1 1/2 tsp. finely chopped fresh rosemary

1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

1 cup light dry red wine such as Pinot Noir

1 (14-oz) can Italian plum tomatoes in juice, drained and chopped

1 1/4 tsp. coarse gray sea salt

1/2 tsp. coarsely ground black pepper

Accompaniment: buttered polenta

 

Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.

Blackberry-Zinfandel Quail

Blackberry-Zinfandel Quail

 

1 cup zinfandel or other fruity dry red wine

1/4 cup finely chopped shallots

1 teaspoon juniper berries, crushed (optional)

1/2 teaspoon cracked black pepper

1/3 cup seedless blackberry jam

2 teaspoons butter

4 (4-ounce) semiboneless quail

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray

 

Prepare grill to medium-high heat. Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1/4 cup (about 8 minutes). Strain mixture through a sieve over a bowl, reserving wine mixture. Discard solids. Add wine mixture and jam to pan; cook over medium heat 2 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm. Sprinkle the quail with 1/4 teaspoon kosher salt and ground black pepper. Place quail on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Serve with wine sauce.

Dutch Oven Lemon Lamb

Dutch Oven Lemon Lamb

Dutch Oven Lemon Lamb

 

Olive oil spray

1 shallot, or ½ small yellow onion, chopped

½ cup couscous

½ cup broth (preferably beef) or water

½ to ¾ pound boneless lamb, cubed

Sea salt and freshly ground black pepper

½ tsp. dried oregano

1 T. chopped fresh parsley

2 or 3 garlic cloves, chopped

2 tsp. grated lemon zest

½ cup pitted olives, halved

2 medium tomatoes, sliced ¾ inch thick

10 to 15 asparagus stalks, trimmed, or 2 handfuls spinach, roughly chopped

 

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Scatter the shallot in the pot. Pour in the couscous and add the broth. Stir to make an even layer.  Put the lamb on the couscous and lightly season with salt and pepper. Sprinkle with the oregano, parsley, garlic, and lemon zest. Add a layer of olives. Lay the tomatoes on top followed by the asparagus. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Seared Duck Breast with Ginger-Rhubarb Sauce

Seared Duck Breast with Ginger-Rhubarb Sauce

2 C. dry red wine
1 C. finely chopped rhubarb
2 T. finely chopped shallots
1 bay leaf
1 star anise
1/2 C. ginger preserves
1/2 tsp. kosher salt, divided
2 (12-oz.) packages boneless whole duck breast, thawed, skinned, and cut in half
1/2 tsp. freshly ground black pepper
2 tsp. olive oil

Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 C. (about 18 minutes). Stir in preserves and 1/4 tsp. salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids.
Sprinkle duck with 1/4 tsp. salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add duck; cook 5 minutes on each side or until desired degree of doneness. Cut duck diagonally across the grain into thin slices; serve with sauce. Serve this dish over creamy polenta with steamed baby bok choy.

Yield: 4 servings
Calories: 380
Fat: 9.5g
Fiber: 0.6g

Two-Grain Pilaf with Veal

Two-Grain Pilaf with Veal

1 (1-lb.) veal or beef shank
1/4 tsp. salt
1/4 tsp. pepper
1 T. all-purpose flour
2 tsp. vegetable oil, divided
1 C. diced carrot
1 C. diced celery
1 C. diced yellow onion
2 garlic cloves, minced
1/2 C. dry white wine
1 (14 1/2-oz.) can fat-free beef broth, divided
1 (14.5-oz.) can no-salt-added whole tomatoes, undrained and chopped
1 C. water
1 tsp. dried basil
2/3 C. wild rice
1/3 C. uncooked pearl barley
Carrot curls (optional)
Basil sprigs (optional)

Preheat oven to 350�. Trim fat from veal. Sprinkle salt and pepper over veal; dredge in flour. Heat 1 tsp. oil in a large ovenproof Dutch oven over medium-high heat. Add veal; cook 2 1/2 minutes on each side or until browned. Remove from pan; set aside. Add remaining 1 tsp. oil, carrot, celery, onion, and garlic to pan; cook over medium heat for 5 minutes or until tender. Add wine, scraping pan to loosen browned bits. Return veal to pan; add 1 C. broth, tomatoes, water, and dried basil. Cover and bake at 350� for 30 minutes. Add rice, barley, and remaining broth; cover and cook 1 1/2 hours until veal is tender and rice is done. Remove veal from Dutch oven. Remove meat from bone; discard bone. Shred with 2 forks; return shredded veal to pan. Garnish with carrot curls and basil sprigs, if desired.

Yield: 5 servings
Calories: 258
Fat: 5.4g
Fiber: 5.1g

Southwestern Roasted Quail with Kumquat Sauce

Southwestern Roasted Quail with Kumquat Sauce

6 New Mexico dried red chile peppers
2 tsp. freshly ground black pepper
Lemon juice
2 T. olive oil
12 6-ounce quail, breastbone removed
Kumquat Sauce:
1 T. canola oil
2 large shallots, minced or 1/4 C. minced red onion
12 fresh kumquats, chopped with skin intact
2 fresh jalape�o chile peppers, seeded and minced
1/4 C. red wine vinegar
2 C. fresh orange juice
1 T. honey
1 1/2 C. fat-free, no-salt-added canned chicken broth
salt and freshly ground pepper
fresh kumquats and lemon leaves, for garnish (optional)

Preheat oven to 300�F. Arrange peppers on a baking sheet and roast for 30 to 45 seconds until warmed. Remove the stems and seeds and puree the flesh in a food processor to a fine powder. Stir in black pepper and place in a shallow dish. Set aside. Rinse the quail and pat dry. Sometimes you can buy quail already boned-out, or remove the breastbone by cutting down the bone with a sharp knife and pulling the bone away from the carcass. Rub the quail with lemon juice and brush tops of quail with the olive oil. Sprinkle on the chile pepper mixture and press in gently with your fingers. Increase oven setting to 325�F. Place the quail in a single layer in a large shallow baking pan, breast side up. Add about 1/8 inch water to the pan. Cover with foil and bake for 30 to 45 minutes, until done. To prepare sauce: heat oil in a small heavy saucepan. Add shallots, kumquats and jalape�os. Saute over low heat, stirring, until shallots are limp, about 4 minutes. Stir in vinegar and simmer until liquid almost evaporates. Add orange juice, honey, and chicken broth. Simmer until reduced to about 2 1/2 C. and the sauce lightly coats the back of a wooden spoon. Taste, adding salt (if using) and pepper. Keep warm. To serve, arrange roasted quail on a large serving platter. Nap each quail with 2 T. of the sauce. Place any remaining sauce in a small serving dish to pass separately. Decorate the platter with lemon leaves and kumquats.

Yield: 12 servings
Calories: 243
Fat: 9g
Fiber: 2g

Note: The analysis assumes that you will not eat the skin. If you do, add 50 calories and 5 grams of fat.

Saltimbocca Burgers

Saltimbocca Burgers

 

1 1/2 pounds ground veal

3 cloves garlic, finely chopped

15 leaves fresh sage, thinly sliced

Salt and pepper

1/4 C. extra-virgin olive oil (EVOO)

4 slices prosciutto (about 1/4 pound)

6 ounces fontina cheese, sliced or shredded

Eight 1-inch-thick slices semolina bread

2 C. chopped romaine lettuce from the heart

Juice of 1/2 lemon

 

In a medium bowl, mix the veal, garlic and sage; season with salt and pepper. Form 4 patties, pressing your thumb in the center of each burger to prevent it from bulging while cooking. In a large nonstick skillet, heat 2 T. EVOO, 2 turns of the pan, over medium-high heat. Add the burger patties and cook through, about 3 to 4 minutes on each side. Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes. While the burgers cook, toast the bread and set aside. In a medium bowl, dress the lettuce with the remaining 2 T. EVOO and the lemon juice; season to taste with salt and pepper. Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.

 

Marinated Lamb Cutlets with Zucchini Mash

Marinated Lamb Cutlets with Zucchini Mash

3 lamb cutlets

Juice of one lemon

1 clove garlic, crushed

1 T. olive oil

2 medium zucchini

1 T. olive oil

Salt and freshly ground pepper

70g Bulgarian feta

Big pinch of allspice (or two allspice berries, ground in a mortar and pestle)

Juice of ½ Lemon

 

Combine the lemon juice, garlic and olive oil in a shallow dish that will hold the cutlets. Make sure the cutlets are saturated with the marinade, cover with cling film, and return to the fridge for at least half an hour. Grate the zucchini on the largest hole of a metal grater. Heat a non-stick pan with a little olive oil and add half the zucchini. Cook gently without coloring for 2-3 minutes, and season with salt and pepper. Remove the cooked zucchini and repeat with remaining half.  Return all the zucchini to the pan and heat through. Crumble in feta, add the allspice and toss in the pan until the feta is almost melting but still in small pieces. Drizzle with lemon juice and season to taste.  Heat a griddle or non-stick frying pan and cook cutlets on one side, for about two minutes, until they are brown. Turn and cook on the other side for another two minutes.

Lamb and Sweet Peppers

Lamb and Sweet Peppers

 

8 lamb rib or loin chops, cut 1 inch thick

Salt and black pepper

3 small green, red, and/or yellow sweet peppers, cut into 1-inch pieces

2 cloves garlic, minced

1 T. snipped fresh oregano

1 T. olive oil or cooking oil

1/4 C. sliced pitted green or ripe olives

 

Preheat broiler. Trim fat from meat. Place chops on the unheated rack of a broiler pan. Sprinkle with salt and black pepper. Broil meat 3 to 4 inches from heat for 10 to 15 minutes for medium (160 degrees F), turning meat over after half of the broiling time. Season chops with salt and pepper. Transfer to a serving platter. Meanwhile, in a large skillet cook sweet peppers, garlic, and oregano in hot oil for 8 to 10 minutes or until sweet peppers are crisp-tender. Add olives. Cook and stir until heated through. Spoon over chops.

Rabbit, Mushroom and Tarragon Stew

Rabbit, Mushroom and Tarragon Stew

 

3 rashes of bacon, cut into pieces

1 small onion, diced finely

3 cloves garlic, minced

1 box of button mushrooms, cleaned and sliced lengthwise

1 whole rabbit, cut into pieces

3 sprigs of tarragon – 2 with tarragon leaves removed and chopped and 1 left whole, bruised by back of a chef’s knife

2 1/2 C. of white wine

2 heaping T. of dijon mustard

1 1/2 C. of chicken stock

1/2 C. light cream

 

Heat heavy-bottomed pan/pot to medium-high and cook bacon pieces until almost crispy. Remove with a slotted spoon and set aside. Pour bacon fat into a bowl and, starting with one T., add the fat back to the pot. Cook onion, garlic and mushroom in the bacon fat until medium-soft (about 5-6 minutes). Remove and set aside in the bowl with the bacon. Season the rabbit pieces with salt and pepper. Add a bit more bacon fat (or butter if you’d prefer) back to the heavy-bottomed pan and add your rabbit pieces. Sear the outside on all sides of each piece until they are nice and golden brown (about 6 to 8 minutes). Remove to a plate for a moment. I know, I know… lots of removing of food from the pan. They’ll be back soon. Deglaze the bottom of your pan with wine – keep heat up to medium and scrape all the bits from the bottom of the pan. After about a minute or so, add your chicken stock, tarragon, bruised tarragon sprig and mustard. Stir. Now, add back everything – rabbit, mushrooms, bacon, onions, garlic, etc. – to the pan. Bring to a boil and then lower to medium/medium-low and simmer, covered for 30 minutes. After that, continue to simmer the dish uncovered for another 20 to 30 minutes. It will cook down to a thicker sauce. Finish by stirring in the cream and fishing out the loose tarragon sprig. Enjoy!

Duck Meat Quesadillas with Avocado Cream

Duck Meat Quesadillas with Avocado Cream

8 large flour tortillas (7-1/2-inch diameter)

4 ounces Monterey Jack cheese with jalapenos, grated

4 ounces Montrachet or other soft goat cheese, crumbled

7 cup shredded cooked duck or dark meat chicken

4 large white mushrooms, stems trimmed and thinly sliced

2 scallions (2 inches green left on), very thinly sliced crosswise

1 tsp. finely chopped fresh cilantro leaves or flat-leaf parsley

2 limes, quartered, for serving

Fresh cilantro sprigs, for garnish

1/2 cup Avocado Cream (recipe follows), for serving

Salsa

 

Place 4 tortillas on a work surface and sprinkle each with 1 tsp. Monterey Jack and 1/2 ounce Montrachet, making sure the cheeses are evenly distributed over the surface. Scatter 1/4 cup shredded duck or chicken over each, then sprinkle evenly with the sliced mushrooms, scallions, and chopped cilantro.  Cover with the remaining cheeses. Place a second tortilla over each, creating a sandwich, and press down on the ingredients with the palm of your hand. Head a dry nonstick large skillet over medium heat until very hot. Using a large spatula, place a quesadilla in the skillet and cook, pressing down with the spatula, and turning once, until the cheese melts and the tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven (250 F.) to keep warm. Repeat with the remaining quesadillas. To serve, cut each quesadilla in quarters and serve hot, garnished with quartered limes, cilantro sprigs, and a dollop of avocado cream. Serve with a bowl of salsa alongside. Yield: 4 servings


Avocado Cream

1 ripe avocado,  pitted, peeled, and cut in large pieces

Juice of 1 lime

1/2 C. sour cream

Salt, to taste

 

Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.

 

Duck & Orange Salad

Duck & Orange Salad

Duck & Orange Salad

2x 5-oz duck breast fillets, skin on

1 baguette

1/2 oz shelled walnut halves

3 regular or blood oranges

1 oz watercress

 

Score the duck skin, rub all over with sea salt and black pepper, then place skin-side down in a large non-stick frying pan on a medium-high heat. Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat. Slice 10 thin slices of baguette (keeping the rest for another day). Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates. Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any seeds). Finely slice the duck, place on the toasts, dotting any extra slices of duck in between, then add the oranges in and around. Dress the watercress with any resting juices on the board, then sprinkle over. Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.

Braised Goat Shanks with Prune, Shallot, and Brandy Reduction

Braised Goat Shanks with Prune, Shallot, and Brandy Reduction

Braised Goat Shanks with Prune, Shallot, and Brandy Reduction

2 goat shanks (3/4-1 pound each)

1 T. olive oil

Salt and pepper

1/2 pound shallots, chopped

6 cloves garlic, minced

3/4 C. prunes, minced

1/3 C. brandy

1 C. chicken or beef broth

1 C. white wine

1 sprig rosemary

1 bay leaf

 

Preheat oven to 325. Brown the goat shanks on all sides in a heavy Dutch oven. Salt and pepper liberally and set aside. Heat a little olive oil in the same Dutch oven. Cook the shallots and garlic until softened and fragrant. Add the minced prunes and cook, stirring, for 3-4 minutes. Add the brandy and stir to deglaze. Place the goat on top of the shallot and prune mixture in the Dutch oven. Pour the white wine and broth over top and bring to a light simmer. Add the rosemary and bay leaf. Cover and bake in the oven for two hours. When the meat is tender and pulling away from the bone, remove from the oven. Put the shanks on a plate and cover with foil to keep warm. Scrape out the prune and shallot mixture under the meat and puree it with a stick blender or in a food processor. Return to the Dutch oven over medium-high heat and reheat, stirring. If the sauce is very thick you may want to thin it out by whisking in another C. or two of beef broth or wine. Taste and season with salt and pepper

Sweet and Sour Wild Boar

Sweet and Sour Wild Boar

Sweet and Sour Wild Boar

1/2 lb. (680 g) wild boar roast, cut into 2-inch pieces

1 bottle (750 ml) dry red wine

2 T. (30 ml) extra-virgin olive oil

1 small yellow onion, cut into fine dice

1 carrot, cut into fine dice

1 stalk celery, cut into fine dice

Kosher salt

2 fresh bay leaves

1 clove garlic, smashed

1 28-ounce (793 g) can whole plum tomatoes, chopped with their juices

1 T. granulated sugar

1 1/2 (22 ml) T. white wine vinegar

 

Put the boar and red wine in a 4-quart pot and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook to remove some of the gaminess of the meat, about 15 to 20 minutes. Drain the meat and discard the wine. In an 11-inch straight-sided pan, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt; cook until the vegetables are tender and just beginning to brown, about 6 minutes. Add the bay leaves and garlic and cook until fragrant, 2 to 3 minutes. Add the boar plus a generous pinch of salt and cook for 2 minutes. Add the tomatoes to the pan and bring the mixture to a boil. Reduce the heat, cover partially, and cook at a very slow simmer until the meat is very tender, 2 hours. If the sauce becomes too thick, add a bit of water to it. Stir in the sugar and the vinegar and season to taste with salt. Serve on a large platter.

Pheasant Stir Fry Curry

Pheasant Stir Fry Curry

Pheasant Stir Fry Curry

1-1/2 lbs. pheasant meat cut into 1-inch chunks

3 cloves garlic, minced

3 T. grated fresh ginger

1 handful of raw shelled peanuts (roughly chopped)

2 T. of curry red paste

8 oz. fresh snow peas

1 14 oz. cans coconut milk

1 lime

3 fresh red chili, finely sliced

Small bunch of fresh cilantro (separate the leaves and stems and then finely chop the stems)

Canola oil

 

Put wok or large frying pan on a high heat and add 2-3 T. of Canola oil. Sauté the garlic, ginger, most of the chopped chili, and the cilantro stalks for 30 seconds. Add the curry paste and stir for another 30 seconds. Add in the pheasant, cook for 3-4 minutes, then add the snow peas and coconut milk. Cover and let cook for 3-4 minutes. Taste and season with salt and pepper if needed. Turn off the heat.  Sprinkle with cilantro leaves, the remaining of the chilies, peanuts and a wedge of lime. Serve with wild rice.

Hunter-Style Quail QUAGLIE ALLA CACCIATORA

Hunter-Style Quail QUAGLIE ALLA CACCIATORA

Hunter-Style Quail QUAGLIE ALLA CACCIATORA

 

8 quail (about 5 oz./141 g each)

Kosher salt and freshly ground black pepper

1/4 C. (59 ml) extra-virgin olive oil

3 ounces (85 g) sweet Italian sausage, casing removed, crumbled

1 medium yellow onion, thinly sliced

2 cloves garlic, smashed

4 fresh bay leaves

1 T. chopped flat-leaf parsley

2 tsp. rosemary

1/2 C. (118 ml) white wine

1/2 C. (118 ml) low-salt chicken broth

1/4C. chopped green olives

 

Season the quail generously with salt and pepper. Heat 2 T. of the oil in an 11 -inch straight-sided pan over medium-high heat. Add half of the quail and sear until golden brown all over, about 8 minutes total. Transfer to a plate and repeat with the remaining quail. Add the sausage, onion, garlic, and a pinch of salt to the pan; cook until browned and the onions are tender, 5 to 6 minutes. Add the bay leaves, parsley, and rosemary to the pan and cook until fragrant, about 1 minute. Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and reduce by half. Add the quail and the broth, reduce the heat, and cook, covered, at a gentle simmer until the quail is cooked through and almost falling off the bone, about 20 minutes. Add the olives and cook until the flavors have melded together, about 2 minutes. Season to taste with salt and pepper. Transfer to a platter and serve.

Lamb Ragu with Mint

Lamb Ragu with Mint

Lamb Ragu with Mint

1 lb. rigatoni pasta

2 T. olive oil

2 shallots, chopped

1 clove garlic, minced

1 1/2 lb. ground lamb

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 C. red wine

4 C. marinara sauce, store-bought or home made

1/2 C. fresh mint leaves, torn

1/2 C. ricotta cheese

 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

 

Giada’s Homemade Marinara Sauce:  1/2 C. extra-virgin olive oil , 2 small onions, finely chopped , 2 garlic cloves, finely chopped , 2 stalks celery, finely chopped , 2 carrots, peeled and finely chopped , 1/2 tsp. sea salt , 1/2 tsp. freshly ground black pepper , 2 (32-ounce) cans crushed tomatoes, 2 dried bay leaves In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 tsp. of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta

1 (2-lb.) boneless lamb shoulder roast, halved (see Note)

21⁄2 tsp. kosher salt, or to taste

1 T. extra-virgin olive oil, plus more for finishing

1 large yellow onion, finely diced

1 (6-ounce) can tomato paste

1 C. dry red wine

1 (28-ounce) can whole peeled tomatoes

1⁄2 C. water

1⁄4 C. plus 2 T. fresh oregano leaves

6 cloves garlic, minced

1 tsp. red pepper flakes

11⁄2 lb. dried rigatoni

1 T. minced rosemary

1 T. red wine vinegar

 

1  C. whole-milk ricotta

1⁄2 C. whole milk

1⁄2 C. packed freshly grated Pecorino Romano cheese

1⁄2 tsp. freshly ground black pepper

1⁄2 tsp. kosher salt

 

Season the lamb on all sides with 1 tsp. of the salt. Warm a large Dutch oven over medium-high heat. Add the oil, and when you just begin to see wisps of smoke, add the lamb. Sear on all sides until a deep brown crust forms, 7 to 10 minutes. Transfer the lamb to a plate and set aside. Add the onion to the pot  and  cook until just softened and lightly browned, adjusting the heat as needed, about 4 minutes. Add the tomato paste and cook, stirring almost constantly, until it darkens slightly and a deep brown crust forms on the bottom of the pot, about 2 minutes.  Pour in the wine and scrape up the bits from the bottom of the pot. Stir in the tomatoes, water, 1⁄4 C. of the oregano, the garlic, red pepper flakes, and remaining 1⁄2 tsp. salt. Nestle the seared lamb back into the pot and bring to a rapid simmer. Decrease the heat to maintain a gentle simmer, cover, and braise until the lamb is tender and easily shreds apart, about 2 hours. Remove the lamb from the sauce and shred it into bite-size pieces using two forks. Return the shredded lamb to the sauce. (It will be quite thick now but will be thinned with pasta water later.) Taste and adjust the seasoning. (At this point the ragù can be cooled to room temperature, then covered and refrigerated for up to 3 days before serving.) Return the ragù to a gentle simmer and keep it warm over low heat. Cook the rigatoni in boiling salted water until al dente according to the package directions. Drain, reserving 2 C. of the cooking water, and return the rigatoni to its pot. Stir some of the cooking water into the ragù to loosen it and add the remaining 2 T. oregano, the rosemary, and vinegar. Add a few ladlefuls of the ragù to the pot of rigatoni to lightly coat. Place the rigatoni pot over medium-low heat and cook, stirring often, to allow the pasta to absorb some of the sauce, about 2 minutes. To make the whipped ricotta: In a medium bowl, whisk the ricotta with the milk, cheese, pepper, and salt until it is loose and creamy, about 30 seconds. Use immediately or cover and refrigerate for up to 3 days. Serve the rigatoni in warm bowls, with a ladleful of the ragù spooned over each portion. Top with the whipped ricotta and a drizzle of oil.

Grilled Pheasant with Mojo

Grilled Pheasant with Mojo

Grilled Pheasant with Mojo

2 Whole Pheasants, plucked with skin on

Duck Fat or Oil for Grilling

4 Skewers (2 for each bird)

Dry Rub

1 T. Salt

1 t. Black Pepper

2 t. Dried Oregano

1 t. Cumin

1 t. Red Pepper Flakes

1 t. Onion Powder

1 t. Garlic Powder

1 Lime, Zested on a microplane

Mojo Sauce

½ C. Fresh Orange Juice

¼ C. Fresh Lime Juice

1 C. Olive Oil

8 Cloves of Garlic, smashed

1 C. Fresh Cilantro

1 Jalapeno, roughly chopped (with or without seeds)

Salt + Pepper to Taste

 

Prepare Dry Rub: Make the dry rub by mixing the above listed ingredients in a bowl. The spice mix should be plenty for two whole birds. Save the leftover rub for seasoning side veggies, potatoes, etc.

 

Spatchcocked Pheasant:   Using heavy duty scissors, cut along each side of the spine and remove. Roll the legs out front and flip the bird over so that it faces up. Press down firmly with your hands on the breast plate to it flatten out some.   Pat the pheasant as dry as you can with paper towels. Season generously with the dry rub.  If you kept the skin on, be sure to rub the spice mix under the skin so it covers the meat, being careful not to tear it.   For optimal results, set your birds skin side up on a sheet pan or a container uncovered so that it gets plenty of airflow. Let the pheasants rest and dry out for several hours or overnight in the fridge if possible.  The drier the skin is, the crispier it will be once grilled.

 

Mojo Sauce:   Prepare the Mojo sauce by combining all of the above listed ingredients in a food processor or blender. Puree until smooth and store in the fridge until ready to use.

 

Grill: Remove the pheasant from the fridge about an hour before grilling and let it come to room temperature.  Rub the birds down with about 2 t. of fat/oil per bird. Use 2 skewers per bird to help stabilize it by piercing through the top of the breast and crossing over through the thigh meat (on both sides).  Heat the grill over medium high heat. Grill the pheasant skin side down for about 5 minutes or until the skin begins to char. Flip the Pheasant and then move it to the side of the grill over indirect heat. Turn the burners down to low, close the lid and let it continue to cook for an additional 25- 30 minutes or until the thigh meat registers to 165 degrees. Remove the pheasant from the grill and serve with the Mojo sauce

Curly Tagliatelle with Braised Boar and Olives

Curly Tagliatelle with Braised Boar and Olives

Curly Tagliatelle with Braised Boar and Olives

 

2 T. (30 ml) extra-virgin olive oil

1 yellow onion, finely chopped

1 stalk celery, finely chopped

Kosher salt and freshly ground black pepper

1 1/2 lb. (680 g) wild boar shoulder roast, boned, trimmed of fat, and cut into 1/4-inch pieces

1/2 C. (118 ml) dry red wine

2 C. (473 ml) homemade or low-sodium beef broth

2 fresh bay leaves

2 sprigs flat-leaf parsley

1 sprig rosemary

1/2 C. small green olives, pitted and halved

1/2 C. small black olives, pitted and halved

1 lb. (453 g) mafaldine pasta (or tagliatelle)

 

Heat the oil in a 12-inch straight-sided skillet over medium heat. Add the onion, celery, and a generous pinch of salt; cook until the vegetables are tender and beginning to brown, 6 to 8 minutes. Season the wild boar meat all over with */2 tsp. salt and 14 tsp. pepper. Add the wild boar to the pan and cook, stirring occasionally, until nicely browned all over, 5 to 7 minutes. Pour in the red wine, bring to a simmer, and then reduce by half. Pour in the broth, bring to a boil, and reduce the heat to maintain a gentle simmer. Add the bay leaves, parsley, and rosemary, cover the pan, and cook until the meat is fork-tender, 45 to 50 minutes. Stir the olives into the sauce and cook until warmed through. Season to taste with salt and pepper. Meanwhile, bring a large pot of well-salted water to a boil over medium-high heat. Drop the pasta and cook until al dente, following the package instructions. Reserve 14 C. of water and then drain the pasta. Toss the pasta together with the sauce, adding any reserved pasta water as needed if the sauce seems dry.

Pappardelle with Wild Boar Ragu

Pappardelle with Wild Boar Ragu

Pappardelle with Wild Boar Ragu

Extra virgin olive oil

1 boneless wild boar shoulder (about 2.5 lb.), cut into 1/2-inch pieces

Kosher salt

Freshly ground black pepper

4 garlic cloves, peeled and smashed

2 medium carrots, sliced lengthwise then coarsely chopped

2 celery ribs, sliced lengthwise then coarsely chopped

2 medium red onions, coarsely chopped

½ C. crushed San Marzano tomatoes

1/2 C. tomato paste

2 tsp. juniper berries

2 C. hearty red wine

3 bay leaves

2 large sprigs of fresh rosemary

1 lb. fresh pappardelle pasta

Freshly grated Parmesan for serving

 

Heat a large, heavy-bottomed pot or dutch oven over medium high heat and coat the bottom with a generous amount of olive oil, about 3 T.. Season the meat liberally with salt and freshly ground black pepper add to the hot pan in batches, being careful not to over-crowd the pan.  Let the boar brown and caramelize thoroughly before removing from the pot to set aside. Drain the remaining olive oil from the pot and return it to a burner set over medium-high heat. Add a T. of fresh olive oil, the garlic, chopped carrots, celery, onion and a pinch of salt and pepper to the pan and sauté until nicely browned, about 5-7 minutes. Return the browned boar to the pot with the vegetable mixture and add the crushed tomatoes, tomato paste, and juniper berries. Stir to combine and allow to cook for 2 to 3 minutes. Add the wine, stir, and increase temperature to high. Bring to a boil then reduce to a simmer and allow the wine reduce by about half. Once reduced, add enough water to the pan so it covers the meat mixture by about one inch. Add the bay leaves and rosemary sprigs and season with a generous pinch of salt.  Return the mixture to a boil over high heat and then reduce to low and simmer, covered, for 3 hours, adding water as necessary as the liquid reduces. With about 30 minutes of cooking time remaining, remove the lid and allow the sauce to thicken and reduce while it simmers. Bring a large pot of salted water to a boil and add your pappardelle, cooking until just a dente. Drain the pasta, reserving about ½ C. of the pasta cooking liquid.  Add pasta to ragu, toss, and allow to cook together over low to medium heat for about 3-4 minutes, adding reserved pasta water to thin the sauce if necessary. Divide pasta mixture into bowls, top with fresh Parmesan, and serve.

Leg of Lamb with Wine Marinade

Leg of Lamb with Wine Marinade

1-1/2C. Red wine

1 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 T. chopped fresh parsley

2 T. olive oil

3 cloves garlic, minced

1 T. dried thyme leaves

1 tsp. salt

1 tsp. black pepper

1-1/2 pounds boneless leg of lamb, trimmed

 

Combine all ingredients except lamb in medium bowl. Place lamb in large resealable food storage bag. Add wine mixture to bag. Close bag securely, turning to coat. Marinate in refrigerator 2 hours or overnight. Prepare grill for indirect cooking. Drain lamb; reserve marinade. Place lamb on grid directly over drip pan. Grill, covered, over medium heat about 45 minutes for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast. Brush occasionally with reserved marinade. (Do not brush with marinade during last 5 minutes of grilling.) Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.

Bell Peppers Stuffed with Quail (PIMIENTOS RELLENOS DE CODORNICES)

Bell Peppers Stuffed with Quail (PIMIENTOS RELLENOS DE CODORNICES)

Bell Peppers Stuffed with Quail (PIMIENTOS RELLENOS DE CODORNICES)5 T. olive oil

6– 12 boneless quail

6 slices of bacon

6 – 12 large bell peppers

¼ C. (½ stick) butter

salt

Sauce:

1 onion, finely chopped

20 grapes, peeled and seeded

5 T. red wine

5 T. white wine

a little meat sauce

1 bay leaf

 

Preheat the oven to 400°F. Heat the oil in a skillet. Add the quail and cook over low heat, turning occasionally, for a few minutes, but do not let them brown. Remove the quail from the pan and reserve the oil. Lightly season the quail with salt and put a slice of bacon into the cavity of each one. Cut out the stalks and remove the seeds from the bell peppers. Put each quail into a bell pepper and add a little butter. Put into an ovenproof baking dish and bake for about 1 hour. Meanwhile, make the sauce. Reheat the oil in the skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the grapes, red and white wine, meat sauce, and bay leaf, season to taste with salt, and cook for 10 minutes. Remove and discard the bay leaf. Serve the quail in the bell peppers and offer the sauce separately.

Venison and Wine Stew

Venison and Wine Stew

3-4 lbs. venison

1/3 C. flour

1/2 C. Crisco

1 1/2 C. hot water

1 C. red wine

3 or 4 bay leaves (removes wild taste)

1 tsp. dried parsley

1 lg. onion, peeled and quartered

1 1/2 tsp. Lawry’s seasoning salt

1/2 tsp. pepper

3 carrots, quartered

3-4 lg. potatoes, quartered

 

 Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry’s. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker Variation: Remove fat. Cut meat; roll in flour, season with 1/2 tsp. of Lawry’s. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.

Venison Stew

Venison Stew

2 lbs. venison, cubed

3 cloves garlic

2 onions, sliced

3 tsp. vegetable oil

2 bay leaves

1 head cauliflower

3 potatoes, cubed

6 carrots, cubed

1 can tomato sauce

1 Tsp.. salt

1 C. water

 

Throw all in a crock pot and cook until done.

Venison Pepper Steak

Venison Pepper Steak

2 tsp. butter

1 med. onion, sliced

1 green pepper, sliced

1/2 lb. sliced mushrooms

1 1/2 lbs. sliced venison

2 Tsp.. butter

1/2 tsp. garlic powder

1/4 C. soy sauce

1/2 C. beef stock

1 tsp. tomato puree

1/3 C. cold water

1 1/2 tsp. cornstarch

 

 Sauté onion, green pepper and mushrooms in 1 T. butter. Remove. Sauté venison and garlic in 1 T. butter until meat is medium rare. Bring soy sauce, beef stock and tomato puree to a boil in a saucepan. Mix cold water and cornstarch and add to boiling mixture. Return vegetables to pan with meat. Pour sauce over. Simmer until tender. Serve over rice.

Quail Baked in Wine

Quail Baked in Wine

1/2 C. fat

2 sm. onions, minced

2 whole cloves

1 tsp. peppercorns

2 cloves garlic, cut fine

1/2 bay leaf

6 quail, cleaned & trussed

2 C. white wine

1/2 tsp. salt

1/8 tsp. pepper

Few grains cayenne

1 tsp. minced chives

2 C. cream

 

 Melt fat, add onions, cloves, peppercorns, garlic and bay leaf; cook for several minutes. Add quail and brown on all sides. Add wine, salt, pepper, cayenne and chives and simmer until tender, about 30 minutes. Remove quail to hot serving dish. Strain sauce and add cream and heat to boiling point. Pour over quail.

Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

Veal:
1/4 C. balsamic vinegar
2 T. fresh lemon juice
1/4 tsp. freshly ground black pepper
2 tsp. extravirgin olive oil
1 tsp. grated lemon rind
2 tsp. chopped fresh sage
2 garlic cloves, minced
4 (8-oz.) veal chops, trimmed
Cooking spray
1/8 tsp. salt

Salad:
1 large Walla Walla or other sweet onion, cut into 1/2-inch-thick slices (about 1/2 lb.)
1 lb. portobello mushrooms, stemmed
1/4 C. low-sodium soy sauce or tamari
1 T. fresh lemon juice
1 tsp. honey
1 T. chopped fresh chives
1 T. chopped fresh flat-leaf parsley
1/4 tsp. freshly ground black pepper

Sauce:
1 C. fat-free, less-sodium chicken broth
1 tsp. red currant jelly

To prepare veal, combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add chops; seal bag, tossing gently to coat. Refrigerate for at least 2 hours, turning occasionally. Preheat broiler. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove chops from marinade, reserving marinade. Sprinkle chops with salt. Add to pan; cook 4 minutes on each side or until desired degree of doneness. Remove chops from pan. To prepare salad, place onion and mushrooms, gill sides up, on a broiler pan coated with cooking spray. Combine soy sauce, 1 T. juice, and honey, stirring with whisk. Spoon soy sauce mixture evenly over mushrooms and onion. Broil 3 minutes; turn onion. Broil an additional 3 minutes or until onion is tender. Cut the mushrooms into thick slices. Combine mushrooms, onion, chives, and parsley. Sprinkle with 1/4 tsp. pepper; toss gently. To prepare sauce, combine reserved marinade, broth, and jelly; add to pan, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 C. (about 6 minutes), stirring frequently. Serve sauce with chops and mushroom salad.

Yield: 4 servings
Calories: 391
Fat: 12.7g
Fiber: 3.1g

Blackberry-Zinfandel Quail

Blackberry-Zinfandel Quail

1 C. zinfandel or other fruity dry red wine
1/4 C. finely chopped shallots
1 tsp. juniper berries, crushed (optional)
1/2 tsp. cracked black pepper
1/3 C. seedless blackberry jam
2 tsp. butter
4 (4-oz.) semiboneless quail
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Cooking spray

Prepare grill to medium-high heat.
Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1/4 C. (about 8 minutes). Strain mixture through a sieve over a bowl, reserving wine mixture. Discard solids. Add wine mixture and jam to pan; cook over medium heat 2 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm. Sprinkle the quail with 1/4 tsp. kosher salt and ground black pepper. Place quail on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Serve with wine sauce.

Yield: 4 servings
Calories: 325
Fat: 15.6g
Fiber: 0g

Octopus Tidbits

Octopus Tidbits

2 C. octopus

2 eggs

2 tsp. dill weed

2 T. finely chopped onions

1/2 C. breadcrumbs

1/4 C. butter or margarine, melted

 

Boil fresh octopus for at least 10 minutes. Remove skin. The skin and suckers will “slip” off the tentacles when it is cooked. Prepare cooked octopus for tidbits by grinding as you would hamburger. Once is sufficient. No further tenderizing is necessary. Mix ingredients together. Form into balls no larger than 1″ in diameter. Roll in bread crumbs to coat. Pan fry in butter or margarine until golden brown. Garnish with lemon, lime, tomatoes or lettuce.

Saffron Mustard Veal Chops

Saffron Mustard Veal Chops

Juice of 2 lemons (about 6 T.)
Pinch of saffron threads
2 T. Dijon mustard
3 garlic cloves, minced
Pinch of salt
4 (6-oz.) boneless loin veal chops, trimmed of fat
1 T. olive oil

Whisk together lemon juice, saffron, mustard, garlic and salt in a bowl and set aside to allow flavors to develop. Place veal chops between two pieces of plastic wrap and lightly lb. with the flat side of a meat mallet to tenderize. Massage marinade into chops and let sit at room temperature for 30 minutes or place in a baking dish, cover, and refrigerate up to overnight. Heat olive oil in a large skillet over medium-high heat. Place veal chops in skillet and sear each side for 1 minute. Cook until outside is browned and inside is medium rare, about 3 minutes per side. Transfer to a plate, tent with foil, and allow juices to redistribute. Serve warm with a side of broccoli sautéed with a bit of olive oil, sesame oil and sprinkled with toasted sesame seeds or your choice of cruciferous vegetable.

Yield: 4 servings
Calories: 331
Fat: 16g
Fiber: 0g

Turkish Lamb Kabobs

Turkish Lamb Kabobs

1/4 C. olive oil
2 T. lemon juice
2 tsp. Gourmet Collection® Ground Coriander
1 tsp. Garlic Powder
1 tsp. Ground Cumin
1/4 tsp. Ground Red Pepper
3/4 tsp. salt
1 lb. lamb, lean and boneless, cut into 1 1/4-inch cubes
4 oz. cherry tomatoes
1 small sweet onion, cut into wedges

Combine olive oil, lemon juice, coriander, garlic, cumin, red pepper and salt in a self-closing plastic bag. Add lamb cubes. Refrigerate 30 minutes. Remove lamb from marinade. Discard marinade. Thread onto skewers* alternately with tomatoes and onion. Grill about 10 minutes, turning occasionally, or until lamb reaches an internal temperature of 155°F. Serve with Mint Yogurt, if desired. Mint Yogurt: Combine 1 C. plain yogurt with 2 T. chopped fresh mint and 1/8 tsp. Ground Coriander.

*If using wooden skewers, soak thoroughly in water before threading lamb and vegetables.

Yield: 4 servings
Calories: 246
Fat: 14g
Fiber: 1g

Tangy Grilled Veal Chops

Tangy Grilled Veal Chops

4 6-8 oz Veal Loin Or Rib Chops Well Trimmed — 1- inch thick
3 T. fresh lime juice
2 T. honey
2 tsp. grated fresh ginger
1 tsp. grated lime peel

Place veal chops in a glass dish just large enough to hold chops. In a small bowl, whisk together lime juice, honey, ginger and lime peel; brush mixture liberally over both sides of chops. Cover and marinade in refrigerator 30minutes. Prepare grill. Remove chops from marinade. Place over medium ash covered coals. Grill uncovered 12 to 14 minutes turning occasionally.

Yield: 4 servings
Calories: 213
Fat: 10g
Fiber: 0g

Lemon-Garlic Marinated Lamb Chops

Lemon-Garlic Marinated Lamb Chops

1 T. olive oil

2 T. lemon juice

1/2 tsp. lemon zest, grated

2 T. fresh oregano (or 2 tsp. dried oregano)

6 garlic cloves, minced

1/2 tsp. salt

1/4 tsp. pepper

8 lamb chops (4 oz. each)

 

In a small bowl mix together first 7 ingredients. Pour marinade over chops and let marinade 20 min-1 hours. Preheat grill pan and grill to desired don-ness (I prefer mine med-rare which takes 3-4 minute on each side). Note: You can cook the lamb however you prefer, grill pan, broiler, saute pan etc.

Seared Cumin-Lemon Lamb Chops

Seared Cumin-Lemon Lamb Chops

1 lemon, halved

8 lamb chops (preferably 1 to 2-inch-thick)

kosher salt and fresh ground black pepper

1 T. fresh ground cumin

1 T. fresh ground coriander

1 T. olive oil

 

Preheat the oven to 375F and put the rack in the middle position. Scrub the lemon with a little soap and hot water. Dry it and cut it in half. Season the chops generously on both sides with salt and pepper and press the seasoning into the flesh. Then do the same thing with the cumin and coriander. Heat the olive oil in a large, oven-safe sauté pan over medium-high heat. When the oil is hot and shimmering, add the chops and press them down with the tongs to make sure the whole chop makes contact with the pan. Leave them alone to develop a very brown crust, 2-4 minutes. Turn them over, press again and let them brown for a minute on the second side. Squeeze the lemon juice around the chops, then add both lemon halves face down to the pan. Put the pan in the oven and cook until the chops reach an internal temperature of 140F when an instant-read digital thermometer is inserted in the thickest part, 8-12 minutes. Remove the chops from the pan and let them rest, loosely covered with foil, for 5 minutes. Serve with any accumulated pan juices and a squeeze of the roasted lemon.

Lemon Lamb Chops with Capers

Lemon Lamb Chops with Capers

8 Lamb Chops

Salt and Black Pepper

4 tbsp Butter

1 tbsp Freshly grated Lemon Zest

2 tbsp Fresh Lemon Juice

2 tbsp. Capers, drained and roughly chopped

1 heaped tbsp Freshly Chopped Parsley

 

Preheat the grill to hot. Season the lamb with salt and pepper, place on the grill rack and grill for 5 minutes. Turn the chops and continue to grill for 4 – 8 minutes depending on how well done you like your meat Meanwhile, melt the butter in a small saucepan then stir in the lemon zest, juice, capers, parsley salt and pepper and keep warm. To serve – transfer the chops to warmed serving plates and pour the sauce over the top.

Baby Lamb Chops with Artichoke and Tarragon Dip

Baby Lamb Chops with Artichoke and Tarragon Dip

1 (15-ounce) can quartered artichoke hearts in water, drained

1 (6 ounce) jar marinated baby mushrooms and their liquids

1 shallot, coarsely chopped

4 sprigs fresh tarragon leaves, stripped, plus a few sprigs to garnish

3 T. white wine vinegar

Salt and pepper

1/2 C. extra-virgin olive oil, plus some for drizzling

16 baby lamb chops, cut by butcher

1/2 pound baby cut carrots, available in produce department

1/2 pound sugar snap peas

4 radishes, cleaned and trimmed, greens left on, halved lengthwise

 

Preheat the broiler or grill pan to high. In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 C. of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop. Drizzle chops with a few tsp. of evoo and season with salt and pepper. Grill or broil 2 minutes on each side and remove to rest. To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping. Garnish platter with additional sprigs of tarragon.

Anne’s Celery Root Remoulade with Smoked Duck

Anne’s Celery Root Remoulade with Smoked Duck

1 C. homemade thick mayonnaise

1 tsp. Dijon mustard

1/2 tsp. chopped capers

1 cornichon, finely chopped

Juice of one lemon

1/2 anchovy, rinsed and chopped

1 tsp. champagne vinegar

1 tsp. chopped fresh tarragon

1 tsp. chopped fresh parsley

1 (about 12 oz.) celery root, peeled and grated

Salt and white pepper

2 red bliss potatoes, thinly sliced and blanched

1/2 C. champagne and herb vinaigrette

1 (10-oz.) smoked duck breast seared medium rare

2 T. finely chopped parsley

 

In a mixing bowl, combine the mayonnaise, Dijon, capers, cornichon, lemon juice, anchovies, vinegar, and herbs. Mix thoroughly. Season with salt and pepper. Fold in the grated celery root. Season the sliced potatoes with salt and pepper. In the center of the plate, layer the potatoes forming a 3-inch circle. Using a 3-inch circle cutter, form 1/2 C. of remoulade on top of the potatoes. Thinly slice the smoked duck and wrap around the remoulade. Drizzle the vinaigrette around the plate. Garnish with parsley.

 

Moroccan-Spiced Leg of Lamb

Moroccan-Spiced Leg of Lamb

1 tsp. salt
1 tsp. coarsely ground pepper
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground red pepper
1 (2 1/2-lb.) rolled boned leg of lamb
1 T. vegetable oil
1 C. chopped red onion
1/3 C. dry red wine
6 garlic cloves, chopped
1 (14 1/4-oz.) can fat-free beef broth
1 T. all-purpose flour
2 T. water
1/2 C. Spiced Pear Butter

Combine first 6 ingredients in a small bowl; set aside. Unroll roast; trim fat. Rub ginger mixture into folds and over surface of roast. Place roast in a large zip-top plastic bag; seal and marinate in refrigerator 12 to 24 hours, turning bag occasionally. Remove roast from bag; set aside. Preheat oven to 325°. Heat the oil in a Dutch oven over medium-high heat; add roast, browning on all sides. Add onion, wine, garlic, and broth, and bring to a simmer. Insert meat thermometer into the thickest portion of roast. Cover and bake at 325° for 50 minutes or until thermometer reaches 145° (medium-rare), basting occasionally. Remove from pan; set aside, and keep warm. Strain cooking liquid through a sieve into a bowl, and discard solids. Return cooking liquid to pan. Bring to a boil, and cook 5 minutes or until reduced to 2 C.. Combine flour and water in a small bowl; stir well with a whisk. Add flour mixture to cooking liquid in pan. Bring to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Stir in Spiced Pear Butter; serve sauce with lamb.

Yield: 8 servings
Serving size: 3 oz. lamb and 1/4 C. sauce

Calories: 225
Fat: 7g
Fiber: 1.3g