Wednesday, January 20, 2010

Spicy Pan-Seared lamb Chops

One of my absolute favorite meals to eat anytime are Lamb Chops! My girls, Hanna and Amani love watching me make my delicious "chops ".... they love eating them even more. I must say I do make the best lamb I'm told! I hope you enjoy making and eating these tasty Chops as much as my family does. Enjoy!

Ingredients Needed:

1 Large zip loc bag
3 lamb chops
2 TBSP curry powder
2 TBSP cumin
2 TBSP black pepper
2 TBSP sea salt
2 TBSP crushed red pepper
3 splashes of Worcestershire sauce
1 teaspoon ACCENT
2 TBSP onion powder
3 crushed cloves of garlic
1 lemon
1/4 cup E.V.O.O

Wash the lamb chops with cold water and rinse. Place them into the Large Zip loc bag and combine all the ingredients. Cut up the lemon in 4 quarters, squeeze into the bag and add the remains to the bag too. Next, seal the bag air tight and mix all the ingredients up. Refrigerate over night.

Preheat the oven on 450 degrees. Heat a large pan with E.V.O.O on High. Once the pan is hot pull the lamb chops out of the bag and place in the pan. With a pair of tongs sear all sides of the lamb chops. Once all sides are seared cook each side for 1 minute. Then, place in the oven for 2 mins (no flipping needed). After 2 mins, pull them out place them on a cutting board, cover with foil and let them rest for a 5 mins. Finally, Plate them in a in a trier (meaning, let them fan out in a circle resting on one another) garnish with a little sprinkle of chopped parsley and ENJOY!

Friday, January 8, 2010

Crushed Lentil Soups

Winter is here....burrrrrrrrrr! This is another one of my childhood recipes. My mother used make this soup like she was cooking for the "Soup Kitchen" for the masses. The masses we were ... with 5 hungry and cold kids, mom always had Crushed Lentil soup on the stove during winter time. During these cold months me and my girls love soup! Crushed Lentil soup is one of our favorites.

Ingredients needed:

2 cups of red lentils
8 cups of water
1/4 cup Extra Virgin Olive Oil
3 cloves of garlic
1/4 white onion
3 Tablespoons Curry
1 teaspoon Cumin
1 teaspoon Accent
salt & Black Pepper t.t

In food processor puree the following:

3 cloves of garlic
1/4 white onion
1/4 water

Place the lentils and water in the pot over HIGH heat for 20 mins. Skim the surface for impurities. Add the puree, chicken base, curry, cumin, accent, olive oil, salt and black pepper. Let simmer for 30 mins. (The longer it simmers the thicker it will be.)

Serve in a bowl with sliced onions, black olives, lemon wedges and toasted pita on the side! Enjoy!

Tuesday, January 5, 2010

NY Strip Steak and Eggplant topped with a Garlic-Lemon Sesame Sauce

Last night my girls and I made a couple of 2in NY Strip Steak with a delicious Eggplant topped with a garlic-lemon sesame sauce...yummy!

I have a great butcher that I found in Eastern Market. I have been buying all my meat from Barry at Embassy Foods for years! His Quality and quantity of meat is so much better and fresher than any chain store. Not too mention he butchers and trims it to your liking.

For the Eggplant:

Garlic-lemon Sesame Sauce:

Combine the following ingredients in a food processor:

1/4 cup tahini (sesame seed oil)
1/4 cup E.V.o.o
1/4 cup water
2-3 cloves garlic
1/4 cup parsley
1-2 teaspoon sea salt
1/2 juice of lemon

Blend and you have Garlic-lemon Sesame sauce.

I thawed out 2-2in NY strip steaks overnight in the fridge. Once thawed, season the steaks with a generous amount of salt, Black Pepper, and accent,let stand at room temperature for 1 hour before cooking. This allows the steak to absorb the seasoning and makes it more tender. Heat a large pan on HIGH with a generous amount of E.V.O.O, place the steaks in the pan and sear all side. Cook each side for 2 mins then place the entire pan in the oven for about 4 mins (Med-Rare). If you like it a little more done add on another minute or so. Pull the pan out and place the steaks on a cutting board to rest for about 5mins.

Peel and slice the eggplant in 1/2 inch slices (Round slices). Lay the Sliced pieces on a flat tray salt both sides and soak in shallow water for 30 mins. (Soaking the eggplant in water reduces excess oil absorbing once fried) Place a medium sauce pan with 3/4 vegetable oil over MED-HIGH heat. Gently squeeze the excess water from the eggplant rings. Place 1-2 eggplant slices/rings into the frying oil. Flipping once...once it is turns a golden brown color then strain and remove.Lay flat on paper towel to absorb the excess oil.

Plate the steak and eggplant side-by-side pour some of that tasty Garlic-lemon sesame sauce on top of the fried eggplant and a sprinkle of chopped parsley for garnish! Enjoy!



Blog Archive