This is a great during-the-week dinner, Use of multicoloured tomatoes gives this dish some extra pizzazz.
- 1/2 cup plus 2 tbsp. olive oil
- 1/4 cup red wine vinegar
- 2 tbsp. fresh lime juice
- 3 garlic cloves, minced
- 3 tbsp. chopped, fresh oregano, divided
- 3/4 tsp. ground cumin
- 4 lamb chops about 3/4 inch thick each
- 1 x 12 oz.container of grape tomatoes
- 1/4 cup coarsely crumbled feta cheese
- 1/2 cup thinly sliced red onion
Whisk together 1/2 cup olive oil, red wine vinegar, lime juice, minced garlic, 2 tbsp. oregano and ground cumin in a small bowl. Season with a little salt and freshly ground pepper.
Transfer 1/2 cup to a larger bowl and marinate the lamb chops for about 30 minutes, turning often. Add the tomatoes to the remaining dressing, tossing to coat.
Heat the remaining oil in a skillet and saute the chops until browned on both sides for medium (about 4 minutes each side). Transfer to 4 dinner plates.
With a slotted spoon transfer the tomatoes to the same skillet and cook until they just start to wrinkle ( 2 minutes). Top the chops with the remaining dressing, feta cheese and red onion slices.
Now who is the hero at your house? Uhuh!
Seared Steak And Mushrooms With Greens And Ginger
This is a great light, tasty meal with an Asian flair using different spices. Nothing needs to be added except, perhaps, a glass of wine.
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 4 1/2 tbsp. vegetable oil, divided
- 1 tbsp. minced, peeled fresh ginger
- 1/2 tsp. chili garlic sauce
- 2 1/8 tsp. sesame oil, divided (yes I did say 1/8)
- 1/4 cup chopped, fresh cilantro
- 2 x 12 oz. rib-eye steaks
- 2 tbsp. toasted sesame seeds
- 8 oz. mushrooms, quartered
- 8 cups mixed greens
Mix together the soy sauce, rice vinegar, 1 1/2 tsp. vegetable oil and 1/8 tsp. sesame oil in a small bowl. Add the cilantro and stir to blend. Set aside.
Rub 1/4 tsp. sesame oil over each steak. Sprinkle with a little salt and pepper. Press the steaks into the toasted sesame seeds.
Heat 2 tsp. vegetable oil in a non-stick skillet, add the mushrooms and saute until browned, and transfer to a plate. Add 1 tsp. vegetable oil and 1 tsp. sesame oil to the skillet and heat over medium heat.
Add the mushrooms and cook about 8 minutes. Remove to a small bowl. Add the steaks, cooking to the way you like to eat them (3 -4 minutes each side for medium rare). Transfer to a cutting board. Let rest for a couple of minutes. Slice steaks.
Toss the salad greens with the dressing in a small bowl, divide equally on 4 plates, top with the steak slices and mushrooms.
Pour 4 glasses of wine and enjoy the evening.
Marinade For T-Bone Steak
This marinade is enough for 4 steaks at 10 oz. each steak. I don’t know anyone who can eat that much meat at one sitting, so make it 6 steaks at 6-8 oz.each.
- 4 cloves of minced garlic
- 1/2 cup extra virgin olive oil
- 1/2 tbsp. fresh rosemary
- 1/2 tbsp. chopped fresh thyme
- pinch of black pepper
Mix everything in a bowl and turn the steaks into it to coat. Save 2-3 tbsp. of the marinade for grilling. Cover the steaks and let them sit for about an hour.
Preheat your grill. Pat the steaks dry with a paper towel to remove the excess marinade. Grill your steaks over a medium heat for about 4 minutes on each side for medium- rare. Remove from the grill and let rest 5 minutes, covered with tin foil.
While the steak is resting, plate the beans (if you are serving some), salad, and glasses of red wine. What more could you ask for….even between Christmas and New Years. Gives you a rest from turkey.
Did I say YUM?
Apricot Relish for Lamb
Mint is out…..this is a super, duper relish to serve with lamb. Easy to make and best of all, no cooking to do.
- 6-8 fresh apricots, cut into 1/4 inch pieces
- 1 roasted red pepper, peeled, seeded, cut into 1/4 inch pieces
- 2 tbsp. minced shallot
- 2 tbsp. chopped fresh mint
- 2 tbsp. red wine vinegar
- 3 tbsp. fresh orange juice
- 2 tbsp. extra virgin olive oil
- 1 tsp. dark brown sugar
- 3/4 tsp. dried red pepper flakes
- pinch of ground coriander
- pinch of salt
Okay, now the tough part…mix all together, cover and store in the refrigerator until dinner. Slice the lamb, put some relish in a bowl with a spoon and let everyone add as much as they wish.
Yum!
Creole Spice
Soon we will be heading off to New Orleans, for trying all the different food experiences, but I thought I would share Don’s recipe for this spice. It is all dry ingredients and once put together, kept in an airtight container, it will keep for quite awhile.
- 3 tbsp. salt
- 2 tbsp. paprika
- 1 tbsp. garlic powder (not salt)
- 3/4 tbsp. cayenne pepper
- 3/4 tbsp. black pepper
- 1/2 tsp. onion powder
- 1/2 tsp. oregano
- 1/2 tsp. thyme
Now you can go ahead and make gumbo or up the ante on the shrimp you are planning on putting on the bbq this weekend. It can be put on anything…chicken, seafood. You are in charge.
Danish Meat Patties
These are very simple to make and very tasty. Serve with noodles and a salad. Serves 4
- 1 lb. lean ground beef
- 1 medium onion, peeled and chopped coarsely
- 2 tbsp. flour
- 1/4 cup club soda
- 1 egg, beaten
- pinch of salt
- pinch of pepper
- 2 tbsp. Crisco oil
Combine the beef and onion in a bowl and blend well. Stir in the flour, oil, club soda, egg and seasonings and chill in the refrigerator for 2 hours. Shape into 4 x 2 1/2 inch oval patties. Dredge in some additional flour.
Add the oil a skillet on medium-high heat and cook until browned and not pink in the center. Turn only once.
Remove and drain well on paper towelling.
Yum!
Grilled Lamb With Stone Fruit Relish
- The best way to make this dish without having to deal with a whole leg of lamb is to ask your butcher to make you leg top roasts. If you like lamb, you are going to love this.
- 1/4 coarsely chopped fresh oregano
- 2 tbsp. coarsely chopped fresh rosemary
- 1 tbsp. kosher salt
- 1 tbsp. pepper
- 1 tbsp. minced garlic
- 3 tbsp. olive oil
- 2 x 1` lb. lamb leg top roasts
Stir together the herbs, salt, pepper, garlic and oil and rub all over the lamb. Set aside while you make the stone fruit relish.
Stonefruit Relish
- 6 peaches (or apricots) cut into 1/4 inch pieces
- 1 roasted red pepper, outer skin removed, cut into 1/4 inch pieces, (1/3 cup)
- 2 tbsp. minced shallot
- 2 tbsp. coarsely chopped mint (fresh)
- 2 tbsp. red wine vinegar
- 2 tbsp. fresh orange juice
- 2 tbsp. extra virgin olive oil
- 1 tsp. brown sugar
- 1/2 tsp. red pepper flakes
- 1/2 tsp. ground coriander
- pinch of salt
Stir together all the ingredients and set aside.
Preheat the barbecue on high for about 10 minutes. Sear the lamb on a lightly oiled grill rack, covered with the lid, turning once until well browned (9-10 minutes).
Turn off one burner and put the lamb on the shut-off burner, reduce the heat to moderate and grill until the internal temperature registers 135 degrees for medium rare. (about 15-20 minutes). Transfer to a cutting board and tent with foil, letting rest for 15 minutes, before cutting across the grain. Slice thinly and serve with the stone fruit relish.
Serve this with roasted potatoes and root vegetables. Add some garlic toast and a glass or two of a lovely Merlot or Sangiovese red wine.
Shepherd’s Pie
Okay, you cooked a lovely roast on Sunday, ate leftovers Monday, Tuesday and maybe Wednesday and you STILL have leftover roast. What to do? The very same thing your mother did. Make Shepherd’s Pie.
- 4 large potatoes
- 1 garlic clove
- whipping cream
- 1 Laughing Cow triangle
- 2 lbs. roast, put through a grinder
- 1 tbs. herb de Provence
- 1 tsp. ground nutmeg
- 1 1/2 cup frozen peas and/or whole kernal corn
- grated monteray jack cheese for topping
- 1 cup gravy
- paprika
Peel and cut the potatoes and put in a pot with water to cook. Add the garlic clove, peeled, but leave whole. When cooked, drain and with a potato masher, mash the garlic clove with the potatoes, put in a large dollop of butter and enough cream to make it smooth. Add the cheese, let it melt for a minute then mix to incorporate. Set aside.
With the grinder attachment on your electric mixer, cut the roast into pieces and put through. Mix in the herb and spices. With a wooden spoon add the gravy and mix in.
In a baking dish, spray with non-stick spray and layer the roast mixture, add the layer of peas and/or corn, top with the mashed potatoes, and sprinkle the cheese over the surface of the pie. Sprinkle a little paprika on top.
Bake in a 350 0ven for 35 minutes. Raise the temperature to 375 and cook a further 45 minutes. The top should be a lovely golden colour and the cheese should be melted. With the blade of a knife, check the center of the pie to ensure the internal temperature is hot.
Make more gravy (instant from Costco also works) and after making a crisp salad, pouring a glass of wine, sit down to a wonderful “comfort food” dinner.
Enjoy ‘cuz it is yummy! Honey, will you bring the ketchup, please?
Lamb Chops With Fresh Fig Chutney
We are over-the-moon with figs ‘cuz we grow our own. We both love them sooooo much that, when the kids gave us one for a house-warming gift, we were ecstatic. You can change the figs for prunes if you can’t find any in your area.
- 1 1/2 tbsp. butter
- 2 tsp. sugar
- 6 shallots, peeled and cut in half, lengthwise
- 1 tbsp. fig balsamic vinegar
- 1/2 cup chicken stock
- 2 tbsp. dried cranberries
- 18 figs (or prunes), ends cut off and halved
- 1 1/2 tbsp. chopped fresh sprigs of rosemary
- pinch of salt and freshly ground pepper
- 8 lamb chops (2 per person), 3/4 inch thick
- 1 tbsp. good quality olive oil
Melt the butter in a pan, over medium heat, add the sugar and shallots and cook until golden brown (about 15 minutes). Add the vinegar and cook until evaporated.
Add the stock, fruit, 1 tsp. of the chopped rosemary and salt and pepper, to taste. Keep warm.
Season the chops with salt and pepper and remaining rosemary. Heat the oil in a pan on medium heat, add the chops and saute until brown on the bottom. This should take about 3-4 minutes. Turn and cook until meat thermometer reads 110 degrees for medium rare and they are evenly browned. Another 3 minutes more.
Garnish with some fresh rosemary sprigs and serve with the warm chutney, garlic mashed potatoes and chilled salad and, of course, a lovely red wine.
Erika’s Stuffed Cabbage or Toltott Kaposzta
My machine doesn’t put the dots, double dots or apostrophe’s over the letters so go with what you are comfortable with.
As promised, this is one of the recipes our guide, Erika, gave me to post for you.
Filling
This is a little tricky as her measurements are in decagrams, so bear with me.
- 1 lb. ground meat (pork ribs and smoked turkey leg)
- 4-5 cloves of crushed garlic
- 1 medium onion, finely chopped
- pinch each of salt, pepper and ground caraway seed
- 2 tbsp. mild, sweet paprika
- 6 oz. uncooked rice (always one third of the amount of meat)
- 25-30 pickled cabbage leaves
- 2.2 lbs. sauerkraut (no error here)
- 1 bunch fresh dill,
- 2-3 bay leaves,
- smoked sausage, sliced
- apple slices, enough to cover surface
Rinse the sauerkraut under running water.
Combine the meat, garlic, onion and all the ingredients of the filling together until well blended.
Flatten the cabbage leaves and, if necessary, remove the thick stalks from the centre.
Place a small amount (like the size of a walnut in shell) of the meat mixture on each leaf and roll it up firmly, folding the edges under.
Pour a little olive oil in a large stock pot and about one third of the sauerkraut in it, spread some of the fresh dill and smoked, sliced sausage on top. Layer the stuffed cabbage rolls on this and a couple of bay leaves, then repeat the process again with the sauerkraut, dill, sausage slices, bay leaves.
Cover the entire surface with the remaining sauerkraut and layer apple slices on top. Pour water to cover the contents and simmer it over low heat for several hours.
Serve with sour cream and fresh white bread.
This recipe was her grandmother’s and is a keeper. Thanks Erika.
Pizza Burgers
In the dog days of summer, the barbecue is still king. Try these out for size. Young and old alike will definitely enjoy these, wanting more.
- 2 medium size tomatoes
- 1 yellow or green pepper
- Vegetable oil
- 4 homemade burgers (frozen in a pinch)
- 1 tsp. mixture of dried basil and organo
- grated mozzarella cheese
Lightly oil grill and heat the barbecue to a medium temperature. Slice the tomatoes in half and squeeze out the seeds and juice and discard.
Core and seed the pepper and cut into quarters. If using onions (purple), cut into thick rounds. Lightly brush the vegetables with oil and place on the grill. Sprinkle with salt and pepper.
Place the burgers on the grill. Barbecue with the lid down until the veggies are becoming lightly charred. The peppers and onion will take twice as long (up to 7 minutes) as the tomatoes.
Cook the beef for 6-8 minutes on EACH side. As soon as they are removed from the grill, sprinkle each burger with lots of cheese . Chop the veggies coarsely and place in a bowl. Add the seasonings and mix together. Spoon some on each burger.
These will be best and taste best if served on grilled squares of focaccia bread. Now, who wants a glass of wine?
Later…
Braised Leg of Lamb
For those who love lamb this is a nice, easy way to cook your dinner with the meat and veggies – all in one. Here we go.
- 1 leg of Lamb (5 -6 lbs)
- 8 garlic cloves, peeled and halved
- sea salt and pepper
- 1/4 cup extra virgin olive oil
- 1 1/2 cups Chardonnay wine
- 4 cups chicken stock
- sprigs of rosemary
- 1 1/2 lbs baby new potatoes, halved
- 1 cup oil-cured black olives
- 1/2 cup green olives
Preheat oven to 300 degrees. Make 8 slits in the lamb and insert garlic in each one. Season with salt and pepper.
Heat the olive oil in a large roast pan or dutch oven until it begins to simmer. Sear the lamb on both sides until golden – about 5 minutes. Remove from the pan.
Add the wine and return the pan to heat and simmer for about a minute. Add the stock, remaining garlic, rosemary and bring to a boil. Add the lamb back in and cover with a lid. Braise in the oven for 4 hours.
Now add the potatoes and olives and continue braising until the lamb and potatoes are tender (35-40 minutes).
Transfer the lamb to a platter and with a slotted spoon, remove the potatoes and olives. Strain the pan juices and skim the fat from the top. Return to the pan and simmer for about 6 -7 minutes, until reduced by half. Spoon the sauce over the lamb and serve.
Add a salad and you really have a dinner fit for a king.