Ruby’s Herb Laced Lamb Chops

Sulking in the Horshoe Pit

Our little Ruby has been down in the dumps the past few days.  Very uncharacteristic of our happy go lucky Brit.  Most days she tends to go on lengthy adventures throughout our farm and neighboring fields, mostly sniffing, sometimes hunting and eating who knows what.  She doesn’t have a very discriminating palate.  I could relate some pretty disgusting stories…but being a G rated food type blog, we’ll keep it more chipper.  One thing that does get Ruby back in the saddle are chops!  When we barbecue lamb chops, she knows there is likely a little treat in it for her.  So here’s to you Ruby girl.

parsley, sage, rosemary and thyme

Although it may be sweltering in some parts of our world, here on the island in the Pacific Northwest it’s barely breaking 70° during the day, and in the evening we’re dropping down to the 40’s.   Sometimes it’s difficult to whip together a light, summery meal for dinner when we are in our flannel PJ’s and putting wood in the stove.

serves 4

8 lamb loin chops about 1″ thick, trimmed of excess fat

1/4 cup each of chopped parsley, sage, rosemary and thyme

1/4 cup of canola oil (or other high temp oil)

Salt and pepper

Prepare or preheat barbecue for a medium-high heat, about 350°.  In a small bowl blend oil and herbs.  Salt and pepper chops and rub the herb mixture on all sides.  When the grill is to temp, sear both sides of the chops about 2-3 minutes.  Continue cooking until desired doneness.

Alternatively, preheat oven to 400°.   In a heavy bottom – oven proof pan, sear chops on both sides until browned, about 3 minutes a side.  Place in oven for an additional 5-8 minutes or until internal temperature reaches 145° for medium rare.

Ruby Tuesday

Songwriters: Jagger, Mick;Richards, Keith

She would never say where she came from
Yesterday don't matter if it's gone
While the sun is bright or in the darkest night
No one knows, she comes and goes

Goodbye, Ruby Tuesday
Who could hang a name on you
When you change with ev'ry new day
Still I'm gonna miss you

Don't question why she needs to be so free
She'll tell you it's the only way to be
She just can't be chained to a life where nothing's gained
And nothing's lost, at such a cost

Goodbye, Ruby Tuesday
Who could hang a name on you
When you change with ev'ry new day
Still I'm gonna miss you

"There's no time to lose", I hear her say
Cash your dreams before they slip away
Dying all the time lose your dreams and you
Will lose your mind, ain't life unkind?

Goodbye, Ruby Tuesday
Who could hang a name on you
When you change with ev'ry new day
Still I'm gonna miss you

Goodbye, Ruby Tuesday
Who could hang a name on you
When you change with ev'ry new day
Still I'm gonna miss you

Upright & Outtasite Cornish Game Hen

'juiced' and ready to cook

Crispy on the Outside & Juicy on the Inside

Beer Can Chicken has been around for a while and is still very popular – the reason being it’s a fantastic way to prepare the humble bird or it’s relation the cornish game hen.  We use game hens when we cook for two.  The method is the same with only a few tweaks.  The most obvious one being the size of the can that the bird ‘sits’ on.  A normal beer or soda can is perfect for most chickens, but we found a smaller can such as an energy drink or cold coffee drink can works well with the smaller game hens.

serves 2

1 cornish game hen, cleaned inside and out

1 can sized to fit the bottom hole of the bird

2 tablespoons light olive oil

1 tablespoon herbs de provence

2 teaspoons coarse salt

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon black pepper

Preheat oven to 350° or prepare grill with lid to 350°.  If using an oven, move the rack low enough to accommodate the upright (and Outtasite) bird on the can.  Drain the liquid from the can and rinse.  Fill the can only halfway with water, beer, or soda.  The flavor of the liquid is pretty much indiscernible after cooking.  Place the can on a small sheet pan. Dry the hen inside and out with paper towels and tuck the wingtips behind the back.  Rub oil on the outside and season with herbs and spices.  Carefully mount the bird on top of the half filled can.  For the oven, keep the bird on the sheet pan to cook.  For the grill, place the hen with the can directly on the BBQ grill and cover with a lid.

Roast or grill for approximately 45 minutes or until the internal temperature reaches 165°.

Spicy Mango Wings & Bacon Wrapped Shrimp

A few bottled products are used for these dishes, not necessarily as shortcuts-although welcome, but because they add a truly unique flavor boost!

serves 4 as main or 6 as appetizer

For the Wings:

8 chicken wings

5 ounces of PickaPeppa Spicy Mango Sauce (not so spicy actually)

1 teaspoon coarse salt

Preheat (toaster) oven to 350°. Place wings in a sealable container, add sauce and salt and mix thouroughly.  Let marinate for 1-3 hours in the refrigerator. Spray a sheet pan with non-stick spray and line with foil.  Spray the top of the foil with non-stick spray as well.  Place the wings on the sheet pan so they don’t touch.  Bake wings for about 3o minutes.

Meanwhile, prepare or preheat the BBQ for a 2 station area – one at about 300° and the other about 350°.  Your shrimp will cook over the 300° and your chicken will brown over the 350° area.

For the Shrimp:

8 extra large or jumbo shrimp (26/30 or 21/25)

8 strips of bacon, thick cut

1 tablespoon of maple syrup

salt and pepper

8 toothpicks, soaked in water

Preheat (toaster) oven to 400°.  Place a wire rack into a rimmed pan and lay the strips of bacon on the rack.  Bake the bacon for 10 minutes.  Remove pan from oven.  Add a grind or two of pepper.  Turn bacon over and brush with maple syrup, adding more pepper.  Bake for another 3 minutes. Place bacon maple side up on paper towels.  The bacon should be soft, pliable and just about cooked through.  Cool.

Remove the shells and de-vine shrimp.  Season with salt and pepper.  Wrap each shrimp with maple bacon and secure with a soaked toothpick.

When your BBQ is ready, place the wings over your hotter station and the shrimp on the cooler one.  Watch, and turn each piece so that it browns but doesn’t burn, moving if necessary.  Cook for about 5-10 minutes.  Use Patak’s® Medium Mango Relish as a dip for both the wings and the shrimp.

far tastier than it appears! Patak's Mango

The Patak’s® Mango Relish medium is actually pretty darn spicy so a little can go a long way.  It’s intense and very unique flavor adds an amazing dimension to many dishes.

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Fusion Roll

a mixedsoup creation

You can whip this appetizer up before you can say ‘Kanpai!’

makes 24 mini-rolls

8 ounces of cold smoked salmon lox

4 ounces quality cream cheese

1 tablespoon fresh ginger, peeled and finely grated

1/2 teaspoon lemongrass, peeled and finely grated

caviar, tobiko, wasabi paste, sriracha‘ for garnish

If necessary, cut the lox into smaller pieces about 1 1/2 inches wide by 4 inches long or smaller if preferred.  In a bowl combine ginger, lemongrass and cream cheese until completely blended.  You may want the cream cheese to be closer to room temperature for easier blending.  Spread approximately 1 teaspoon of the filling on each lox piece, leaving a small border so the filling doesn’t ooze out when rolled.  Top with a garnish.

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Fast & Feisty ‘South of the Border’ Pie

from Pamela Karleskint

Grab your most obnoxious matching shirts, your mp3 playlist of kooky retro party music AND this timeless potluck winner.

The great twist on this dish is the surprisingly moist and rich topping verses the more traditional cornbread style, which can get dry and unappetizing.

serves 4-6

1 pound of hamburger or turkey

1 envelope of taco seasonings

4 ounce can of diced green chilies

1 cup of jack cheese, grated

1 cup of canned (drained) or frozen corn

1¼ cup of milk

¾ cup of Bisquick, or similar mix

3 eggs

⅛ teaspoon red pepper sauce

Preheat oven to 400° F. Cook hamburger and drain fat. Stir in taco seasoning mix. Put seasoned meat in a greased oven-proof dish. Sprinkle with green chilies and cheese. Beat remaining ingredients until smooth and pour over top of meat mixture. Bake 30 minutes or until a knife comes out clean. Cool 5 minutes before serving.

from Pamela Karleskint

Asian Inspired Flank Steak with Mandarin, Almond Salad

from Kit and Gary Maestretti

This simple dish hits on just about every flavor point, sweet and sour from the mandarin oranges and dressing, salt and savory from the flank steak, crunch from the almonds and squishy-juicy from both the fruit and the meat.

serves 4

For the Flank Steak:

1   two pound flank steak

2   garlic cloves

1    one inch chunk of fresh ginger

1    cup soy

1 1/2  cup dry white wine

1 tablespoon agave nectar

For the Mandarin, Almond Salad:

1 head of butter lettuce

1/2 cup sliced almonds

1  four inch piece of cucumber

1 fifteen ounce can of mandarin oranges, liquid reserved

1/4 cup of light oil, such as canola

1 tablespoon reserved mandarin juice from the can

1 teaspoon soy sauce

2 tablespoons light vinegar, such as rice or white balsamic

pinch of sugar, salt and pepper

1. For the Flank Steak: Peel the ginger with a spoon or vegetable peeler and slice into approximately 4 pieces.  Peel and smash the garlic into slightly broken cloves.  Place both ginger and garlic into a re-sealable bag.  Pour wine, soy and agave nectar into the bag.  Shake vigorously, then add the flank steak.  Marinate for about an hour.

2. Build your fire or pre-heat your gas grill.  If using  coal let the heat reduce to a 3 second hand fire (about 375°). This is a hot and fast cooking method as the flank steak has little fat and is normally fairly thin.  Grill about 3 minutes a side.  When steak has reached  145° internal temperature, slice thinly across the grain.

3. For the Salad:  Chop, rinse and dry the lettuce.  In a small pan, toast the almonds to a light brown and let cool.  Peel the cucumber and slice thinly.  Place 1 tablespoon of the reserved mandarin orange juice into a cruet or bowl.  Add the oil, vinegar, soy, sugar, salt and pepper and shake or whisk vigorously until fully incorporated.  Toss the lettuce, cucumber and mandarin oranges with the dressing and place in four bowls.  Garnish with toasted almonds.

A helpful BBQ link #mce_temp_url#

Roasted ‘Flatty’ Chicken with Compound Butter

Making a ‘flatty’ chicken is quick and simple allowing for more even cooking.  Using compound butter under the skin gives extra flavor and moisture.

FOR THE CHICKEN:

1  4 pound whole chicken

2 teaspoons coarse salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

FOR THE COMPOUND BUTTER:

4 tablespoons unsalted butter, room temperture

1/2 teaspoon herbs de provence

1/4 teaspoon coarse salt

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

1. FOR THE CHICKEN: Preheat oven to 350°. Remove any loose bits in the chicken cavity and either reserve for another use or discard.  Rinse and pat dry inside and out.  Flatty the chicken (slideshow of this below) rub both sides with olive oil and season with salt and pepper. Place chicken on rack inside a large roasting pan, tucking the wings behind the breasts.  

2.  FOR THE COMPOUND BUTTER: Using room temperature butter, add herbs de provence, salt, smoked paprika and garlic powder until well blended.  Stuff the butter under the skin of the chicken (images shown below).  Roast the chicken until internal temperature reaches 165°.   Once the internal temperature is met, turn the broiler on to 500° to crisp the chicken skin to medium brown (optional). Let cool slightly and quarter.  Serve on warm plates.

How To Flatty a Chicken & Add Compound Butter:

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Hail Caesar Salad!

This is not your purist’s approach to this dish, and it is heavy on the anchovy – perhaps not a ‘First Date’ salad… unless of course you both revel in the beautiful stinkyness of tiny, salty fish.  I don’t recall how I came to start making Caesar salad this way, but it has stuck.  Hope it’s sticks in your repertoire as well.

serves 4-6

FOR THE CROUTONS:

2 cups sourdough bread or any style bread, cubed

1 teaspoon herbs de provence

1/2 teaspoon salt, preferably coarse

1/4 teaspoon freshly ground pepper

1/4 teaspoon garlic powder

olive oil for drizzling

FOR THE DRESSING:

1 3.5 ounce jar or can of anchovy fillets in oil, drained

2 garlic cloves

1/2 cup or more extra virgin olive oil (amount explained below)

1/2 cup or more lemon juice, about 1 to 2 big, juicy lemons

1/4 teaspoon coarse salt

1/8 teaspoon freshly ground pepper

1 to 2 heads of Romaine lettuce

4 ounces plus Parmesan

1. Preheat your (toaster) oven to 350°.  Place the cubed bread into a bowl and drizzle the olive oil while gently stirring.  Add spices and stir again.  Spread the seasoned bread crumbs in a single layer on a sheet pan and bake for 12 to 15 minutes.  Taste

2. Drain the oil from the jar or can of anchovies (preferably not down the sink – or add to your pet’s food for a tasty treat).  Place the anchovies in a small pot and pour in olive oil just enough to cover.  I like to use a more robust oil to match the intenseness of the fish.

3. Give each garlic clove a gentle bash with the side of your chef knife.  Peel and plop the garlic into the pot.  You may choose to mince the garlic and then add it, for a more garlicy taste.   Gently simmer the oil for about 6 minutes on low.  Please do not allow the oil to boil as it will turn the anchovies into jerky. Let cool. Discard garlic cloves.

4. While the oil is simmering, chop, wash and spin your lettuce.  In a small bowl, squeeze the juice of one lemon.  Slowly pour in oil mixture into the lemon bowl while whisking vigorously.  Add more lemon juice to taste.  Salt and pepper.  Taste with crouton or piece of lettuce for seasoning.

5.  Plate the lettuce into bowls.  Using a peeler grate the Parmesan over the lettuce, add a handful of croutons and spoon enough dressing to coat making sure you scoop up anchovies with your drizzle.

The history and origin of Caesar salad is cloudy; some have even suggested it’s creation was directly related to Julius Caesar, the controversial Roman leader.  Slightly less well known, and more likely the creator of this dish was Caesar Cardini originally from Italy.  The confusion of THE real inventor doesn’t stop there.  Cardini and his business partner had a restaurant in Tijuana, MX (choosing Mexico over the U.S. to avoid the then prohibition laws).  It was at this restaurant that Cardini was said to have ‘thrown’ the salad together with great flair and with the only ingredients he had left in the kitchen when a particular group of patrons had wondered in.  The dish, and Cardini’s performance caught on rapidly.  It was then that Cardini’s business partner said that it was he who(m) invented the salad.  A few other individuals wanted their names associated with the dish, but ultimately most people are settling with Caesar Cardini as the father of Caesar salad.

for your listening pleasure (not for the faint of heart):

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