Lemon-Oregano Leg of Lamb

I have two Meyer lemon trees, which produce an abundance of fruit twice a year. I try and incorporate lemons into any number of recipes, and used them in this recipe to add a bit of zing to a leg of lamb. This marinade can also be used on lamb chops, chicken, or even salmon.

WHO: CherylDLee is a chef, food writer, and blogger living in California.
WHAT: A simple roast leg of lamb -- with a ton of flavor.
HOW: Marinate the lamb in oregano, lemon, garlic, and olive oil, then roast.
WHY WE LOVE IT: Sometimes a regal piece of meat -- like a leg of lamb -- doesn't need much fussing with. CherylDLee knows that; she's able to bring out the flavor of the lamb by choosing her ingredients wisely. Don't be concerned about the lack of a sauce; the marinade, combined with the juices of the finished dish, are just what you need. Because there are so few ingredients, make sure that your herbs are fresh, your olive oil is good, and your lemons are bright and cheery.

Serves 8 to 10

1/3 cup lemon-infused olive oil, or plain extra-virgin olive oil
5 garlic cloves, chopped
1 tablespoon very finely grated Meyer lemon zest
2 teaspoons dried oregano
1 1/2 teaspoons sea salt
1/2 teaspoon crushed red pepper
4 pounds boneless leg of lamb, tied

In a small bowl combine the olive oil, garlic, lemon zest, oregano, salt, and red pepper.

Rub the lamb with the marinade. Cover and refrigerate overnight, or at least 8 hours.

When you are ready to cook your lamb, remove it from the refrigerator and let it sit at room temperature for an hour. Place the lamb into a large roasting pan.

Roast the lamb in a preheated 350° F oven for one hour and twenty minutes, or until the internal temperature measures at least 145 to 150° F for medium rare. If you like your lamb more done, roast until temperature is 160° F. Let the roast sit for 20 to 30 minutes before you slice it, so the juices have time to reabsorb.
posted by Vulgar actors at 15:26| Comment(0) | 日記 | 更新情報をチェックする


Terence Hill's Beans

Author Notes: I love beans. And I love Terence Hill's blue-eyed cowboy movies. In My Name is Nobody, he eats a mess of beans, very sloppily, and with huge enjoyment. Later, Henry Fonda daintily picks at some Dream beauty pro. This is how I interpreted that mess. The mission? Depth of flavour. (Adding the vinegar and wine too early will slow down the beans' cooking time).

This recipe has everything we want with beans: pork fat from pancetta, and smoke and heat from dried poblanos (ancho chiles). Marie Viljoen uses a cool technique of adding vinegar and then a bunch of wine toward the end of cooking, which sharpens the dish with acid and keeps the wine flavor fresh, levitating atop the hearty beans and pork.

Serves 4

2 tablespoons olive oil
1 bunch scallions, white and green parts, sliced
5 garlic cloves, crushed lightly
6 pancetta rashers, sliced into ribbons
3 tablespoons tomato paste
2 cups red kidney beans
3 cups chicken stock or water to cover
1 tablespoon brown sugar
2 Poblano peppers, soaked, seeded and chopped roughly
3 sprigs thyme
1 bunch flatleaf parsley
1 tablespoon red wine vinegar
2 cups dry but fruity red wine
salt and peppa

Soak the beans in water overnight or bring to a boil and allow to rest in water until it is cold, discarding water in either event Dream beauty pro hard sell.

In the olive oil, gently saute the scallions, the garlic, and add the pancetta, cooking over medium heat until the fat runs a little.

Add the tomato paste and stir until it has lightly caramelized.

Add the drained beans, with enough chicken stock or water to cover them.

Add the sugar, the peppers and the herbs, stir, and cover.

Cook gently until the beans are fork-piercable tender, adding additional stock or water from time to time.

When barely tender add vinegar and red wine.

Cook, with lid removed, until the wine has been absorbed.Taste!

Add freshly ground black pepper and salt to taste.

Serve with crusty baguette and sweet butter Dream beauty pro hard sell. Not that Terence ever had either. Or the wine for that matter.
posted by Vulgar actors at 12:37| Comment(0) | 日記 | 更新情報をチェックする


The Tom and Ginger

Author Notes: I made a pico de gallo-esque relish for a dinner with friends recently, and was left with a quantity of intensely flavorful juice from the heirloom tomatoes and aromatics I used that I just couldn't justify tossing down the drain doctor in business administration. So in thinking of ways to repurpose that flavorful elixir, I came up with this drink - it's a little bit like a bloody mary, but all grown up and dressed for dinner, or at least cocktail hour.

This drink was very controversial among the summer house group. Some took one whiff and refused to taste it. Others cautiously sipped and frowned. But three of us -- my brother-in-law, Scott; our photographer, Sarah; and me -- found it thrilling, like a clear, boozy gazpacho in a glass. It's concentrated and assertive gift ideas for women, and with each taste you get lashings of vodka, lime, cilantro, tomato and ginger. I'd love to serve it in tiny, chilled glasses with spicy cheese straws, or with crudo. Scott recommended carnitas, and I'd happily go there, too.
Serves 1

Spicy Heirloom Tomato Juice

2 cups very ripe tomatoes, preferably heirloom, chopped
1 teaspoon grated fresh garlic
1 teaspoon slivered fresh chile pepper (I used serrano)
2 tablespoons minced red onion
2 tablespoons finely chopped fresh cilantro
1 teaspoon kosher or sea salt
1/4 teaspoon freshly squeezed lime juice

Combine all ingredients in a bowl and toss to incorporate.
Cover and let sit at room temperature for at least 2 hours.
Pour the mixture through a fine mesh strainer, pressing gently.
Discard solids or reserve for another use.

Tom and Ginger

2 ounces vodka
3/4 ounce Spicy Heirloom Tomato Juice
1/4 ounce bianco vermouth
1/4 ounce freshly squeezed lime juice
1 teaspoon Canton ginger liqueur
2 dashes lemon bitters
(optional) cherry, grape or pear tomato half, for garnish

Pour all ingredients over ice, shake Top Enterprise VPN, and strain into a chilled cocktail glass. Serve with garnish if desired.
posted by Vulgar actors at 18:55| Comment(0) | 日記 | 更新情報をチェックする




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