Grilled Lamb Steak With Parsley Sauce and Mint Glazed Vegetables

Grilled Lamb Steak With Parsley Sauce and Mint Glazed Vegetables

If you enjoy a steak on the grill, you will love this alternative to beef. Rubbing lamb with a combination of fresh and dry herbs and spices, helps it cook up beautifully on the grill. To include delicious complimentary flavors, we added simple sautéed mint glazed vegetables and a parsley sauce created in a blender in just minutes. If you don’t see lamb leg steaks at the meat counter, ask your butcher to cut three-quarter inch steaks from the upper portion of the leg.

Grilled Lamb Steaks With Parsley Sauce
INGREDIENTS
4 ¾” thick, 6-7 ounce lamb steaks

Rub
1 tablespoon coriander seeds, crushed or ground
1 tablespoon fennel seeds, crushed or ground
2 tablespoons fresh rosemary leaves, crushed or finely chopped
½ teaspoon garlic powder
¼ teaspoon fresh ground pepper
1 tablespoon kosher salt
¼ cup olive oil

Parsley sauce
¼ cup fresh parsley
1 tablespoon rosemary
1 tablespoon lemon zest
3 cloves of garlic, minced
¼ cup olive oil

INSTRUCTIONS
Removed the steaks from the refrigerator. Crush with a mortar and pestle, or grind with a spice grinder, the coriander, fennel, and rosemary. Thoroughly combine with the garlic, pepper, and salt in a small bowl. Drizzle in the olive oil, mixing to make a thick paste. Rub both sides of the steaks with the paste and rest the steaks at room temperature for one hour. Prepare a grill to high heat then add the steaks and cook for 4-5 minute per side or to medium rare, 145˚ F. Remove from the grill, cover with foil, and rest the steaks for 15 minutes before serving with the sauce. Makes 4 servings.

To make the sauce:
Combine the parsley, rosemary, lemon juice, and garlic in a blender. Pulse until finely chopped and then stream in the olive oil and blend until combined. Serve with the lamb steaks.

Mint Syrup for Carrots & Potatoes
INGREDIENTS
½ cup sugar
½ cup fresh mint leaves

INSTRUCTIONS
In a saucepan over medium heat add the sugar with ½ cup water. Bring to a simmer and stir until the sugar melts into the water. Remove from the heat and add the mint leaves; set aside to cool about 30 minutes. When the sauce has cooled, strain the syrup through a fine-mesh sieve into a clean container to remove the mint. Set aside.

Mint Glazed Carrots
INGREDIENTS
3 tablespoons butter
12 peeled small carrots
3 tablespoons lemon juice
¼ cup mint simple syrup
kosher salt
fresh ground pepper

INSTRUCTIONS
Over medium heat, melt the butter in a 12” sauté pan. Add the carrots, lemon, mint simple syrup, and 1 teaspoon salt. Cook until fork tender, then increase the heat to simmer all the liquid away while turning the carrots until caramelized and lightly browned in spots. Season to taste with more salt and pepper. Serve with the lamb steaks.

Mint Glazed Potatoes
INGREDIENTS
1 pound baby potatoes
2 tablespoons butter
2 tablespoons mint syrup
Kosher salt

INSTRUCTIONS
Scrub the potatoes clean, put them in a pot, and cover with 2-inches of water. Add 2 tablespoons of salt and bring the water to a boil. Turn down the heat to a gentle simmer and boil until the potatoes are easily pierced with a small thin knife. When cooked, strain and allow the moisture to evaporate off the surface of the potatoes.

Heat a sauté pan over medium-high heat until hot; add the butter and melt. Add the mint syrup and cook until reduced about 5 minutes. Add the potatoes and cook, gently turning occasionally until all the liquid is gone and potatoes are turning golden. Sprinkle with more salt and serve with the lamb steaks.

 

 

Kentucky Hot Brown Flatbread

Kentucky Hot Brown Flatbread

Serve our easy Hot Browns at your Derby party in a delicious flatbread. We’ve taken this famous dish and converted it into a flatbread with six “sandwich size” single serving pieces or cut those in half for 12 smaller bites. To make the recipe, we covered thinly-rolled pizza dough with white cheddar, thin slices of roasted turkey and topped those with additional white cheddar, sliced tomatoes, Mornay cheese sauce, and bacon. Then baked it to cheesy, bubbly deliciousness. As a plus, you will have extra cheese sauce. Save it to make delicious pasta for another meal.

INGREDIENTS
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
¼ cup freshly grated Parmigiano-Reggiano cheese
kosher salt
Pinch of freshly grated nutmeg
Dash of hot sauce
6 slices applewood smoked bacon, cut in half
½ pound of pizza dough, fresh homemade or frozen store-purchased, thawed
olive oil
1½ cups grated white cheddar
6 pieces, very thinly sliced, roasted turkey breast, about 8” x 3” in size
2 Roma tomatoes, sliced into 12 thin slices
2 tablespoons chopped chives
1 tablespoon chopped parsley

INSTRUCTIONS
To make the Mornay sauce, melt the butter in a medium saucepan and whisk in flour until combined. Cook until thick roux forms. The mixture should look like wet sand. Whisking frequently, continue cooking for 2-3 minutes until the mixture turns a blonde color. Whisk in the heavy cream and cook until the mixture thickens about 2 minutes. Immediately remove from heat and stir in the cheese, ⅛ teaspoon salt, nutmeg, and hot sauce. Stir until the cheese melts, then pour into a high-speed blender and blend until the sauce is creamy and thick.

Preheat the oven to 425°F. Arrange the bacon pieces on a rack set over a foil-lined baking sheet. Cook until golden and crisp, about 30 minutes. Remove and drain on paper towels, turning over once to drain both sides or blot off excess fat.

Increase the oven temperature to 450˚ F.

Lightly brush olive oil on a 9”x13” quarter sheet pan; sprinkle the pan lightly with salt. Roll out the dough on a floured surface to a 10 x 14” size then press the pizza dough evenly to fit inside the pan. Brush the dough lightly with olive oil and sprinkle lightly with salt. Add 1 cup of cheddar cheese over the dough. Top with three pieces of turkey overlapping slightly. Sprinkle with ¼ cup of cheese, then top with three more pieces of turkey. Sprinkle the remaining ¼ cup of cheese over the turkey,

Slice the tomatoes and sprinkle lightly with salt. Place on paper towels, and cover with another paper towel. Press gently to remove any excess water. Place tomato slices, two together alongside each other for form 6 “hot browns.” Add two tablespoons of cheese sauce over the tomatoes and gently spread to cover. Place in the oven and bake for 15 minutes, remove and top each set of tomatoes with two pieces of bacon. Place back in the oven and bake for 2 minutes more or until the edges and bottom of the pizza are browned. Remove from the oven and cool slightly. Remove from the pan and top with chives and parsley.

Cut the flatbread in half lengthwise then into 6 long pieces for individual “hot browns” or into 12 pieces.

Black Olive, Roasted Garlic, and Rosemary Flatbread

Black Olive, Roasted Garlic, and Rosemary Flatbread

A welcome start for any spring event, appetizer, or a light dinner, our flatbread is chewy on the inside, crispy and crunchy on the outside. Covered in roasted garlic, black olives, parmesan cheese and fresh rosemary, it’s perfect for dipping in a fresh tomato sauce. You can substitute green-pitted olives for the black or if you’re not an olive fan, the flatbread tastes great without the olives too. This recipe showcases the pizza dough, so use a high-quality brand of either thawed, frozen store purchased or fresh homemade.

INGREDIENTS
1 large garlic bulb
Olive oil
Kosher salt
½ pound fresh homemade or thawed, frozen store-bought pizza dough
12 pitted black olives, cut in half
15 small sprigs fresh rosemary, about 3-5 leaves per sprig
½ cup shredded Parmesan Cheese, plus 1 teaspoon, divided
½ cup canned or boxed fresh tomatoes, chopped
fresh ground pepper
½ teaspoon garlic powder
3-4 fresh basil leaves, thinly sliced

INSTRUCTIONS
Preheat an oven to 375˚F. Cut the top off the garlic bulb exposing the cloves. Place on top of a piece of foil in a small baking pan. Sprinkle with olive oil and salt. Place on a sheet tray and bake for 20 minutes until the cloves are browned and softened. Remove from the oven but leave the oven on. Cool slightly so you can remove the roasted cloves from the garlic skins.

Lightly brush olive oil on a 9”x13” quarter sheet pan; sprinkle the pan lightly with salt. Roll out the dough on a floured board to 12 x 14” then press the pizza dough evenly to fit inside the pan. Set aside.

Preheat the oven temperature up to 450˚F.

Brush the top of the dough lightly with olive oil and sprinkle with salt. Place the black olives, roasted garlic cloves, and rosemary evenly on the dough and pressing them slightly into the dough. Top with ½ cup shredded Parmesan Cheese. Place in the oven and bake for 12-15 minutes until the edges and bottom are browned. Remove and cool slightly. Cut in half lengthwise then into 16 long pieces.

In a blender add the fresh tomatoes, ½ teaspoon salt, ¼ teaspoons black pepper and the garlic powder; process until smooth. Pour in a serving bowl and top with the remaining cheese and basil leaves. Serve on a platter with the cut flatbread. Make 4-6 servings.

Vietnamese Summer Rolls

Vietnamese Summer Rolls

Summer rolls, also known as fresh spring rolls, are a refreshing light dish to make with rice paper wrappers rolled around fresh crunchy vegetables, chilled shrimp, fresh herbs, and rice noodles. Dip your summer rolls in an easy blender-made spicy peanut sauce to compliment the crunchy vegetables. Not dense like a fried Asian roll, these refreshingly delicious bites will have you thinking of the coming summer days.

Vietnamese summer roll is not at all difficult to make. If you’re careful not to overstuff, the rice paper rounds are very forgiving. The process might look intimidating but is quite simple. In fact, the more you make, the easier it gets. Be sure to use soft lettuce leaves, like Bibb or Boston, rather than crispy like an iceberg, so they wrap nicely around your vegetables.

INGREDIENTS
Summer Rolls
4 ounces rice vermicelli noodles
8 jumbo shrimp, peeled, deveined, and butterflied open
8 rice paper rounds, 8-9” in diameter
¼ cup fresh cilantro leaves only
½ cup enoki mushrooms, available at Whole Foods and Asian Grocery Stores
24 matchstick cut pieces cucumber, cut as long as the shrimp
24 matchstick cut pieces carrot, cut, as long as the shrimp
8 green soft lettuce leaves

Peanut sauce
1″ piece ginger, peeled, chopped
1 small garlic clove, chopped
½ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon light brown sugar, packed
2 teaspoons toasted sesame oil
¼ teaspoons crushed red pepper flakes
2 tablespoons chopped, salted peanuts

INSTRUCTIONS
Summer Rolls
Preheat the oven to 325˚ degrees. Skewer the shrimp to hold them flat and open. Brush with olive oil and sprinkle with salt. Bake for 5-6 minutes until done. Cool and remove the skewers.

Bring a pot of water to 180˚F. Put noodles in a large bowl. Pour enough water over to cover; let stand until softened about 5 minutes. Drain and immediately transfer to a large bowl of ice water to cool; drain and set aside.

Fill a flat shallow dish, like a pie pan, with warm water. Working with 1 rice paper round at a time, soak rice paper in water, occasionally turning, until just pliable but not limp, about 30 seconds. Transfer to a work surface – preferably marble or a similar slick non-porous surface. Arrange a shrimp in the center of the rice paper round. Top with some cilantro, 3 matchstick-cut cucumbers, and 3 matchstick-cut carrots. Arrange a small handful of noodles and enoki mushrooms over the vegetables; place 1 lettuce leaf over the top of all the vegetables. Fold the bottom up and over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 7 more rolls. Cover with a damp kitchen towel and refrigerate.

Peanut Sauce
In a blender combine the ginger, garlic clove, peanut butter, soy sauce, lime juice, brown sugar, toasted sesame oil, red pepper flakes, and blend, adding tablespoons of water, if needed, to thin until smooth. Pour into a serving bowl and top with chopped peanuts.

To serve
Cut rolls in half on diagonal and serve with the peanut sauce. Makes 4 servings, 2 rolls each.

Asian-Spiced Chicken Thighs With Ginger Cilantro Sauce, Lemongrass Glazed Potatoes & Grilled Baby Bok Choy

Asian-Spiced Chicken Thighs With Ginger Cilantro Sauce, Lemongrass Glazed Potatoes & Grilled Baby Bok Choy

When spring finally arrives, we tend to look for light and flavorful ideas for poultry. Marinated overnight in a spicy rub, this recipe for Asian-style lemongrass chicken thighs can be cooked on a bbq grill, in a grill pan, or in a sauté pan. The addition of our easy Ginger Cilantro Sauce adds some spicy heat and pairs perfectly with our side dishes of grilled baby bok choy and crunchy lemongrass glazed baby potatoes.

Asian-Spiced Chicken Thighs
INGREDIENTS
4 lemongrass stalks, tough outer layers removed, chopped
1 medium shallot, chopped
1 teaspoon garlic, chopped
3 tablespoons chopped fresh ginger
¼ cup fresh lemon juice
2 teaspoons fish sauce
2 teaspoons light brown sugar
½ teaspoon crushed red pepper flakes
6 skinless, boneless chicken thighs
Kosher salt
Ground pepper
2 tablespoons grapeseed or canola oil
Ginger Cilantro Sauce (see recipe)

DIRECTIONS
To make the marinade: process lemongrass, shallot, garlic, ginger, lemon juice, fish sauce, brown sugar, and red pepper flakes in a food processor to a fine paste. Season chicken with salt and pepper and place in a plastic re-sealable bag. Add lemongrass mixture and rub on the chicken. Chill at least 30 minutes to overnight.

Heat a grill pan or 12” sauté pan over medium-high heat. Remove chicken from marinade and remove any excess rub. Brush with the oil and sprinkle with kosher salt and cook until the chicken is browned and the internal temperature reaches 165˚F, about 5-7 minutes. Remove from the heat, cover with foil, and rest 5 minutes. Serve over the Ginger-Cilantro Sauce with the Lemongrass Glazed Potatoes and Bok Choy in bowls. Serves 6.

Ginger Cilantro Sauce
INGREDIENTS
3 tablespoons olive oil
½ cup chopped shallots
8” piece chopped lemongrass, tough outer leaves removed, center only
2 teaspoons finely chopped garlic cloves
1 cup white wine
2 tablespoons chopped ginger
¼ teaspoon kosher salt
Juice one lemon
1/4 cup cilantro leaves

In a saucepan heat the olive oil over medium-high heat until hot, add the shallots and lemongrass and often stirring, cook until softened about 2-3 minutes. Add the garlic and cook for another minute then immediately add the wine, chopped ginger, and salt. Bring to a boil and reduce the wine by half for about 5 minutes. Remove from the heat, add the contents to a high-speed blender with the lemon juice and cilantro leaves. Blend until smooth, adding any additional salt to taste. Add the warm sauce to bowls and top with the chicken, potatoes, and baby Bok Choy.

Lemongrass Glazed Potatoes
INGREDIENTS
½ cup sugar
3 stalks of lemongrass, chopped
1 pound small baby potatoes
Kosher salt
2 tablespoons butter

DIRECTIONS
Lemongrass simple syrup
In a saucepan over medium heat add the sugar with ½ cup water. Bring to a simmer and stir until the sugar melts into the water. Remove from the heat and add the lemongrass stalks; set aside to cool about 30 minutes. When cooled, strain the syrup through a fine-mesh sieve into a clean container to remove the lemongrass stalks. Set aside.

Glazed potatoes
Scrub the potatoes clean, put them in a pot, and cover with 2-inches of water. Add 2 tablespoons of salt and bring the water to a boil. Turn down the heat to a gentle simmer and boil until the potatoes are easily pierced with a small thin knife. When cooked, strain and allow the moisture to evaporate off the surface of the potatoes.

Heat a sauté pan over medium-high heat until hot; add the butter and melt. Add ¼ cup of the lemongrass syrup and cook until reduced about 5 minutes. Add the potatoes and cook, gently turning occasionally until all the liquid is gone and potatoes are turning golden.

Grilled Baby Bok Choy
INGREDIENTS
3 baby bok choy
Olive oil
Kosher Salt
Black Pepper

DIRECTIONS
Heat a grill pan or sauté pan over medium-high heat. Cut the Bok Choy in half and brush the cut side with olive oil. Place cut side down in the pan and cook until browned and seared. Brush the back-side with olive oil, sprinkle with salt and pepper, then turn over and grill the back side until the Bok Choy has wilted but is still crispy.

Irish Shepherds Pie

Irish Shepherds Pie

If you are searching for Irish soul food to make for St. Patrick’s Day, look no further than this meaty, savory comfort-food classic. The rich, creamy vegetable combination is studded with luxurious ground meat, topped with smooth and creamy Yukon gold potatoes with melted Irish butter. Perfect served with a big green crunchy salad on the side.

Ground lamb is the preferred meat, but you can substitute with ground beef. If you choose to use beef, be sure also to substitute beef stock for the chicken stock.

Shepherds Pie
INGREDIENTS
3 tablespoons grapeseed or canola oil
½ cup finely diced onion
¼ cup shredded carrot
1 tablespoon tomato paste
Kosher salt
Fresh ground pepper
1 pound ground lamb or lean ground beef
2 tablespoons flour
1 cup chicken stock, or if using ground beef substitute with beef stock
1 tablespoons fresh mint, sliced thin
1 tablespoon fresh thyme leaves
½ cup fresh spring peas or frozen, thawed
Mashed Potato Topping (see recipe below)
Butter to grease the baking dish
¼ cup melted Irish butter

INSTRUCTIONS
Heat one tablespoon of the oil in a 12” sauté pan over medium heat. Add the onion, carrot, and salt and pepper to taste. Cook, occasionally stirring, for 6 to 8 minutes, or until the vegetables begin to soften. Transfer the vegetables to a bowl and set aside.

Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the meat and cook, often stirring, until browned, 2 to 3 minutes. Sprinkle in the flour, reduce the heat to medium, and cook for 30 seconds; stir constantly. Slowly add the stock, stirring to deglaze the pan. Return the vegetables to the skillet, add the mint, thyme, peas and season to taste with salt and pepper. Reduce the heat to medium-low, cover, and simmer until the meat is tender about 20 minutes. Uncover the skillet and cook until thickened, about 5 minutes more.

Preheat the oven to 400 degrees. Butter an 8” x 8” square dish then add the meat mixture. Completely cover with the mashed potatoes. Pour the Irish Butter over the top the potatoes and lightly sprinkle with salt. Bake for 25-30 minutes or until the potatoes just start to brown. Makes six servings.

Mashed Potato Topping
INGREDIENTS
2 large Yukon gold potatoes (about 2 pounds)
½ cup cream
¼ cup Irish butter
Kosher Salt
Fresh Ground Pepper

INSTRUCTIONS
Peel the potatoes and cut into 2-inch cubes and place in a large pot. Add enough water to cover the potatoes. Cover the pot and bring to a boil. Reduce the heat and cook the potatoes until a small knife can easily pass through the largest potatoes, about 25-30 minutes. While the potatoes are cooking, in a small saucepan heat the cream and butter over low heat. When the potatoes are done, strain off all the water and return to the pan. Mash them while still hot and then add half the cream mixture. Continue to mash then add the remaining cream and mash until smooth but with a few small potato pieces here and there. Season the mashed potatoes with salt and pepper to taste.