Soak the chili in hot water until softened, about 15 min. Chop the chili coarsely.
Heat about 3 tablespoons of the vegetable oil in a saute pan over medium heat. Add the onion and cook until soft, about 10 min. Lower the heat to med-low and add the curry powder. Continue to cook, stirring frequently, until the onion has browned, about 20 min.
Put the onion, ancho chili, dates and sherry in the bowl of a food processor and process until a paste forms.
Transfer the paste to a bowl, mix in the almonds and the chopped mint, and season with salt and pepper to taste.
heat oven ot 425 degrees. Season lamb with salt and pepper. heat the remaining oil in a large saute pan over high heat. Brown the lamb, on rack at a time, meat side first. Turn the other sides. remove the lamb from the pan, but don't clean the pan.
Allow the lamb to cool for a few minutes. Set aside 1/4 cup of the chili-date mixture. Using spatula or your fingers spread a thin layer of he remaining chili-date mixture on the meat side of each lamb rack.
Arrange the lamb in a roasting pan, preferably one with a rack, with the chili-date mixture facing up. Roast the lamb until it registers about 125 on a thermometer for rare; 130 deg for med rare; about 15-20 min (begin checking at 20 min.) remove the lamb to a cutting board, cover loosely with aluminum foil, and allow the meant to rest for at least 5 min.
Pour off any excess fat from the saute pan. Add broth and cook over high heat, scraping up the browned bits, (this is known as "deglazing the pan") unitl the broth is reduced by half. Add the reserved 1/4 cup chili-date mixture to the sauce and whisk to combine. Season with salt and pepper.
Slice the lamb rack into one or tow bone chops, and serve 3 to 4 chops per person. Spoon some of the sauce around the chops and decorate with the whole mint leaves.
I got this recipe from a man that made about 6 briskets for a celebration when his wife finally graduated Law school. She was 50 and he was sooo proud.
One whole brisket
Adoph's meat tenderizer
Lawry's seasoned salt
BBQ Sauce - get a good one like Stubbs
Night before or 6 hours before:
Line a large pan with lots of aluminum foil.
Trim fat off brisket
Liberally sprinkle Adolph's and pierce meat
Liberally sprinkle meat with Lawry's
Wrap in foil and refrigerate overnight or at least 6 hours.
When ready to cook:
Preheat oven to 300 F
Open up aluminum foil package and use about half a bottle of BBQ Sauce - make sure the meat is covered but not drenched.
Cook meat wrapped in foil for about 4-5 hours.
Take out of oven and let set for about 10 min.
Meat will just fall apart and melt in your mouth.
Serve with Potato Salad, and whatever else you want!
that sounds good coolchef... one thing I stumbled across in pan frying pork chops is putting a little olive oil in the bottom of the pan, pour on some soy sauce, pour on some maple syrup and fry them up making sure to get the stuff on both sides... they tasted pretty good.
In a heavy soup pot (6-8 qt) sauted the onion until transparent. Add carrots and celery and garlic. Add potatoes and cook about 5 min. more. (Add green beans.)
Add seasonings and stock and water.
Simmer at least 1 hour.
Add peas about 1/2 before serving.
You can also add 1 can of diced tomatoes - this makes the soup a little more like a meaty minestrone.
I have a 6 quart cooker, so you may need to cut the recipe in half.
2 Pork Butt roasts (4-6 lbs each)
2 large yellow onions, coarsely chopped
2 heads garlic, smashed and chopped.
16 oz bottle of your favorite BBQ sauce. I use Stubbs.
Trim and discard the fat. Put pork, garlic and onions in the slow cooker and set it to Low. Cook for 20 hours. (I just keep resetting it.)
Remove the bones from the meat. Remove the meat and onions and garlic from the cooker and shred it all with two forks. Skim some of the fat - but not all of it - from the drippings in the pan. Put shredded meat back in the cooker and add the whole bottle of BBQ sauce. Cook on High for another two hours.
There's plenty of deer where I live and every year I get plenty of venison...
Get a prime roast cut of about 3 pounds or so...
stab it repeatedly with a sharp knife...each time you stab it, shove a small piece of garlic into the meat until you've got about 2 cloves into that sucker...
cover it with black pepper and then place about 6 slices of bacon over the top of it...put it in a slow cooker on high for about 8 hours or so...cut up potatoes, carrots, onions and whatever else you want to cut up...throw it in and cook it for another 2 hours or so...if you feel froggie, you can pour a cup of red wine over it.
Dooj - The other day I halved your pulled pork recipe - oh my GOD, that was good! I'd never made it before and was stunned with how easy it was and working at home, I got to enjoy the wonderful aroma all day too...
Groucho - I'll try your venison roast recipe real soon - looks good too!
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doojable
Sear-Roasted Rack of Lamb with Curry, Date, Chile and almond Crust
Ingredients:
1 ancho chili, stem and seeds removed
5 Tbs vegetable oil (divided)
1 med onion, chopped
2 Tbs curry powder (Iike a spicy curry powder)
12 dates, pitted and chopped
4Tbs sherry vinegar
1/4 cup slivered almonds, toasted and chopped
3 Tbs chopped fresh mint, plus whole mint leaves for garnish
Kosher salt and freshly ground black pepper
2(7-or-8-bone) lamb racks, Frenched (the meat at the tip is cut away to expose the bone)
1 1/2 cups canned chicken broth (again, prefer Pacific brand)
Directions:
Soak the chili in hot water until softened, about 15 min. Chop the chili coarsely.
Heat about 3 tablespoons of the vegetable oil in a saute pan over medium heat. Add the onion and cook until soft, about 10 min. Lower the heat to med-low and add the curry powder. Continue to cook, stirring frequently, until the onion has browned, about 20 min.
Put the onion, ancho chili, dates and sherry in the bowl of a food processor and process until a paste forms.
Transfer the paste to a bowl, mix in the almonds and the chopped mint, and season with salt and pepper to taste.
heat oven ot 425 degrees. Season lamb with salt and pepper. heat the remaining oil in a large saute pan over high heat. Brown the lamb, on rack at a time, meat side first. Turn the other sides. remove the lamb from the pan, but don't clean the pan.
Allow the lamb to cool for a few minutes. Set aside 1/4 cup of the chili-date mixture. Using spatula or your fingers spread a thin layer of he remaining chili-date mixture on the meat side of each lamb rack.
Arrange the lamb in a roasting pan, preferably one with a rack, with the chili-date mixture facing up. Roast the lamb until it registers about 125 on a thermometer for rare; 130 deg for med rare; about 15-20 min (begin checking at 20 min.) remove the lamb to a cutting board, cover loosely with aluminum foil, and allow the meant to rest for at least 5 min.
Pour off any excess fat from the saute pan. Add broth and cook over high heat, scraping up the browned bits, (this is known as "deglazing the pan") unitl the broth is reduced by half. Add the reserved 1/4 cup chili-date mixture to the sauce and whisk to combine. Season with salt and pepper.
Slice the lamb rack into one or tow bone chops, and serve 3 to 4 chops per person. Spoon some of the sauce around the chops and decorate with the whole mint leaves.
Serve with:
Braised red Onions (Vegetable Thread)
Mashed Potato Cakes (Vegetable Thread)
Lemon Souffle (Dessert Thread)
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doojable
Brisket - not BBQ - but still wonderful
I got this recipe from a man that made about 6 briskets for a celebration when his wife finally graduated Law school. She was 50 and he was sooo proud.
One whole brisket
Adoph's meat tenderizer
Lawry's seasoned salt
BBQ Sauce - get a good one like Stubbs
Night before or 6 hours before:
Line a large pan with lots of aluminum foil.
Trim fat off brisket
Liberally sprinkle Adolph's and pierce meat
Liberally sprinkle meat with Lawry's
Wrap in foil and refrigerate overnight or at least 6 hours.
When ready to cook:
Preheat oven to 300 F
Open up aluminum foil package and use about half a bottle of BBQ Sauce - make sure the meat is covered but not drenched.
Cook meat wrapped in foil for about 4-5 hours.
Take out of oven and let set for about 10 min.
Meat will just fall apart and melt in your mouth.
Serve with Potato Salad, and whatever else you want!
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Abigail
This is great!!!! I love this new forum!!!!
I am looking for a recipe for hot wings, anyone have a good one?
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coolchef
this is real simple but good
pork chops
1/4 cup brown sugar
pinch of white sugar
pinch of cinnoman
white wine
add wine to dry ingredence to desolve
paint the chops and broil or grill them
for ham use pineapple or orange juice in place of the wine
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Guest Guest
I'll have to try those pork chops, cool - thanks!
Here's a copycat recipe to try, Abi.
Copycat recipe for Hooter’s Buffalo Chicken Wings
¼ cup butter or margarine
¼ cup Red Devil hot sauce
¼ tsp granulated garlic
½ cup all-purpose flour
¼ tsp paprika
¼ tsp cayenne pepper
¼ tsp salt
10 chicken wings, tips removed
Vegetable oil for frying
Heat oil in a deep fryer to 350F.
Melt margarine and mix in hot sauce and garlic. Set aside.
Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
Place wings in a large bowl and sprinkle the flour mixture over them,
coating each wing evenly. Put the wings in the refrigerator for 60-90
minutes. This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry about 10 minutes or until they
turn a dark brown. Remove from the oil and place in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.
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bowtwi
:blink: That was me, the post above. I don't know how I did that without being logged in.
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Tom Strange
that sounds good coolchef... one thing I stumbled across in pan frying pork chops is putting a little olive oil in the bottom of the pan, pour on some soy sauce, pour on some maple syrup and fry them up making sure to get the stuff on both sides... they tasted pretty good.
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coolchef
tom yum yum!!
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Abigail
Thanks Dooj!
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Tom Strange
Here's the place to cook those pork chops!
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doojable
Abi - what are you thanking me for?
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Outfield
Looking for a good beef stew recipe! Chas or anyone else will you post it?
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doojable
Beef Stew
2 lbs stew meat
flour for dredging
Olive oil
onions
garlic
celery - 3 or 4 ribs
carrots -4-5 cut into 1" pieces
frozen peas, or green beans (or both!)
yukon gold potatoes (I like the small ones)
salt and pepper
1 tsp celery seed
pinch rosemary
1/2 tsp basil
1 TBS chili powder
4-5 TBS Worcestershire sauce
4 cups beef stock
4 cups (or more) water
dredge meat in flour and brown in heavy skillet.
In a heavy soup pot (6-8 qt) sauted the onion until transparent. Add carrots and celery and garlic. Add potatoes and cook about 5 min. more. (Add green beans.)
Add seasonings and stock and water.
Simmer at least 1 hour.
Add peas about 1/2 before serving.
You can also add 1 can of diced tomatoes - this makes the soup a little more like a meaty minestrone.
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doojable
From The Joy of Cooking:
Beef Stroganoff
This dish freezes well and can be made with fillet ends. (I've used all sorts of cuts in this recipe - beef tips works well)
Cut into 1/2" slices across the grain:
1 1/2 lb. fillet of beef
Pound them util this. Cut into stips about 1" wide.
Melt in a pan:
1 TBS butter
Saute in the butter about 2 minutes:
3/4 TBS grated onion (I use more - about 1/2 an onion and a couple of cloves of garlic.)
Saute beef quickly in the butter about 5 min, until browned evenly. remove and keep hot. Add to the pan:
2 TBS butter
Stir and saute in the butter:
3/4 lb. sliced mushrooms
Drain and add the beef. Season with:
salt and pepper
A grating (or pinch) of nutmeg
1/2 tsp basil
Add and heat briefly:
1/4 cup dry white wine
The add:
1 cup warm whipping cream or cultured sour cream
Serve over noodles.
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Eyesopen
Dooj,
The beef stew was awsome!!!! We all ate it until we were stuffed and then went back for more.
I'll let you know in a day or so how the Stroganoff is received! Thanks!
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likeaneagle
My mom faithfully each year prepared Corned Beef and Cabbage/Potatoes on New Years.
Pre seasoned Brisket
add vegtable stock - 1 large can
add Caraway Seeds-1/3 tsp, S& P
add qrtd potatoes towards the end, cook till tender
Brisket should cook on med-low for several hours.
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likeaneagle
oh, I forgot the Cabbage..whoops!!
1 whole Cabbage head, chopped into small pieces..add to pot.
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doojable
Pulled Pork in a Slow Cooker
I have a 6 quart cooker, so you may need to cut the recipe in half.
2 Pork Butt roasts (4-6 lbs each)
2 large yellow onions, coarsely chopped
2 heads garlic, smashed and chopped.
16 oz bottle of your favorite BBQ sauce. I use Stubbs.
Trim and discard the fat. Put pork, garlic and onions in the slow cooker and set it to Low. Cook for 20 hours. (I just keep resetting it.)
Remove the bones from the meat. Remove the meat and onions and garlic from the cooker and shred it all with two forks. Skim some of the fat - but not all of it - from the drippings in the pan. Put shredded meat back in the cooker and add the whole bottle of BBQ sauce. Cook on High for another two hours.
Serves a whole bunch of folks!
Edited by doojableLink to comment
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GrouchoMarxJr
Venison roast...
There's plenty of deer where I live and every year I get plenty of venison...
Get a prime roast cut of about 3 pounds or so...
stab it repeatedly with a sharp knife...each time you stab it, shove a small piece of garlic into the meat until you've got about 2 cloves into that sucker...
cover it with black pepper and then place about 6 slices of bacon over the top of it...put it in a slow cooker on high for about 8 hours or so...cut up potatoes, carrots, onions and whatever else you want to cut up...throw it in and cook it for another 2 hours or so...if you feel froggie, you can pour a cup of red wine over it.
drink Sam Adams while eating it.
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bowtwi
Dooj - The other day I halved your pulled pork recipe - oh my GOD, that was good! I'd never made it before and was stunned with how easy it was and working at home, I got to enjoy the wonderful aroma all day too...
Groucho - I'll try your venison roast recipe real soon - looks good too!
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doojable
Thanks Bow... sometimes I get it right.
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