Grilled Garlic & Honey Lamb Chops

I grill all year long and I live in New England so there are times when I am grilling in the snow; it’s just what we do.  Fortunately, it’s still summer and I grill almost every meal.  I got some lamb chops for a starter last night.  I use a similar marinade for chicken wings and thought it would translate nicely to the lamb chops.

Ingredients & Directions

• 8 Lamb Chops, bones frenched*
• 4 T Butter
• 2 tsp Garlic, minced
• 1 T Soy Sauce
• 2 T Honey
• 1 T Parsley (fresh would be better if you have it)
• 1/8 tsp Cayenne Pepper or 1/4 tsp Crushed Red Pepper Flakes

*One side of a rack of lamb is made up of 8 lamb ribs. Simply cut between the bones to get 8 lamb chops.

Melt the butter in a saucepan over medium heat. Add the garlic and cook for about 3 minutes. Turn the heat to low. Add the soy sauce, honey, parsley, and cayenne/crushed red pepper. Stir to combine. Allow to cook for 2-3 minutes. Set aside to cool.

Sprinkle each lamb chop with a bit of salt & pepper. Divide the sauce into two portions. Set one half aside at room temperature. Use the other half of the sauce to brush one side of each chop. Refrigerate the chops for about an hour.

Heat the grill to medium-high heat. Rub the grill with olive oil to prevent sticking. Place the lamb chops on the grill, brushed side down. Cook for 2-4 minutes. While cooking, brush the other side with the remaining half of the honey-garlic sauce. Then, flip the lamb chops and cook for another 2-4 minutes, until they’ve reached an internal temperature of at least 145 degrees. They cook fast!

Like Ina Garten says, “How is is that?” It’s a perfect starter for any summertime meal, really an anytime starter if you ask me.

(Steven)

Red Velvet Ice Cream

Getting an ice cream maker seemed like the most logical next step in my culinary adventures.  I had already planned making Red Velvet ice cream before I even went through the check out line.  Here’s what I came up with based on this recipe.  The only thing I need to make sure of doing next time is making sure the cocoa is sifted multiple times (I only sifted it once).

Ingredients & Directions:

• 2 c heavy cream
• 6 egg yolks
• 3/4 c sugar
• 1 c buttermilk
• 2 T unsweetened cocoa powder
• 1 T red food coloring
• 1 t white vinegar
• 1 t vanilla extract

Bring cream to a simmer. 

Meanwhile, thoroughly whisk together egg yolks and sugar.

Pour some of the simmering cream into egg yolks while stirring.  Return this mixture to the pan, also while stirring. 

Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon.  Remove from heat. 

Stir in buttermilk, cocoa powder, food coloring, vinegar, and vanilla extract. 

Pour into a bowl and cover with plastic wrap so that the wrap is in contact with the top of your mixture; refrigerate until thoroughly chilled (around 4-8 hours). 

Freeze in an ice cream maker. 

Transfer your ice cream to a covered container and place in your freezer for at least two hours to get the best consistency.  I had to eat all this sherbet so I could reuse this container.  It was a very hard task, trust me.

I topped it with a little mint the first time I ate some and then chocolate sprinkles when I ate it again.  I already have requests from one of my boys for making a green vanilla ice cream and coffee ice cream, so we’ll see what happens!

(Steven)

Vanilla Bean Fig Cupcakes with Honey Cinnamon Buttercream

I have been on a cupcake kick lately and since I’ve been eating them I think you should totally make them too.

Ingredients & Directions:

• 1 1/2 C Flour
• 1/4 tsp Salt
• 1 1/4 tsp Baking Powder
• 1/2 C Butter, room temperature
• 1 C Sugar
• 1 Egg plus 2 egg whites
• 1/2 C Whole Milk
• 1 tsp Vanilla Extract
• 1 Vanilla Bean, halved lengthwise, seeds scraped and reserved, beans discarded

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.

Sift flour, salt, and baking powder into a bowl and set aside.  Beat butter and sugar in a stand mixer on medium speed until very light and fluffy, about 3 to 4 minutes.  Add in the egg and beat to combine. Add in the egg whites, one at a time, and beat to combine.  Combine milk and vanilla extract, vanilla bean seeds together in a cup.  Add the flour mixture and milk mixture to the batter in alternating additions, starting and ending with the flour. Once the last bit of flour has been added. beat just to combine – do not overbeat.

Divide batter among the muffin tins. Bake in the oven for about 15 to 20 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let cool on wire rack.

While cupcakes are cooking start making the Fig and Brown Sugar Filling.

Ingredients & Directions:

• 1 C (about 3-4) Fresh Figs, washed and cut into small pieces
• 1/4 C Water
• 1/4 C Brown Sugar
• 2 tsp Lemon Juice

Combine all the ingredients in a medium saucepan and cook over medium heat, stirring occasionally, for 15-20 minutes, until the mixture thickens.

The figs should turn soft and mushy; mash them with a spoon. Remove from heat and let cool.

If you don’t like the little pieces of fig skin left, you can process the mixture quickly in a food processor.

It should make about 3/4 C once done.

Once cupcakes are done and cooled it is time to fill them with the fig & brown sugar filling.

I cut a small opening in the cupcake to fill with the fig filling.  Make sure you save the top so you can put it back on (you will have to remove about half of cupcake piece you cut out to compensate for the filling, but you can eat it so it doesn’t go to waste.) 

Once all the cupcakes are filled and the cupcake tops are back on set aside and make the Honey Cinnamon Buttercream Frosting.

Ingredients & Directions:

• 1/2 C Butter, room temperature
• 3-3 1/2 C Confectioners’ Sugar
• 2 T Clover Honey
• 1/4 tsp Cinnamon
• 2-3 T Milk (or cream), as needed

Cream butter in mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add honey and cinnamon and mix until combined. Add remaining confectioners’ sugar, 1/2 cup at a time, and beat until well incorporated. Add 1 tablespoon of milk at a time, and mix at medium-high speed until light and fluffy. Add more cream or sugar as necessary to achieve proper consistency.

Pipe or spread onto cooled cupcakes.

I like to sprinkle a tiny bit of cinnamon-sugar mix over the finished cupcakes, but this is completely optional.  (You will want to do this, though, trust me).

(Steven)

Zucchini Fritters

I went to my local farmer’s market this past week; it’s great to have in my city, but it’s really small compared to the markets right in Boston or Cambridge.  I did buy a basil plant and some zucchini, though.  That same day I was in CVS and was reading through the latest Martha Stewart Magazine and noticed that there was a bunch of zucchini recipes.  Pretty much kismet, right?  This recipe is from the August 2011 magazine.

Ingredients & Directions:

• 2 Medium Zucchini
• 1 Medium Onion
• 1/2 C Asiago Cheese (or Pecorino-Romano)
• 1/3 C Flour
• 1/2 C Flat Parsley, chopped
• 1 tsp Fresh Oregano, chopped
• Salt & Pepper
• 2 Lg. Eggs
• Olive Oil, for frying
• Plain Yogurt & Apricot Jam

Grate zucchini on the large holes of a box grater, then squeeze dry in a clean towel.  Repeat with onion.

Mix together zucchini, onion, cheese, flour, parsley, and oregano.  Season with 1 tsp of salt and 1/4 tsp of pepper. Stir in eggs just before frying.

Heat a medium skillet over medium-high heat.  Working in small batches, coat skillet with 1-2 T oil.  Scoop small mounds (about 2 T each) of the zucchini mixture on to the skillet; flatten slightly using a spatula.  Cook until golden brown and cooked through, 2-3 minutes per side.

Transfer fritters to paper towel lined plate to drain.

Serve with a dollop of yogurt and apricot jam.  I also tried a small bit of Sriracha on a few of them and that was so yummy too.

(Steven)

(Just about) 30 Minute Meal: Saffron Risotto

Ingredients & Directions:

• 2 T Butter
• 2 T Olive Oil
• 5 C Chicken Stock (or Vegetable Stock)
• 3/4 White Wine
• 1 Medium Onion, chopped
• 1 Garlic Clove, minced
• 1 1/2 C Arborio Risotto Rice
• 1/4 C Grated Cheese (I used Asiago)
• Large Pinch of Saffron
• Salt & Pepper, to taste

Bring the stock to a simmer in a saucepan over medium heat.  Heat the butter and oil in a large pot over medium heat.  Add the onion and garlic and saute for 2 minutes until it it’s translucent (don’t brown it!).  Add the rice and stir for one minute making sure all the grains are well coated.  Add the wine and saffron and stir until it is completely absorbed.  Begin to add the stock 1/2 cup at a time, stirring frequently.  Wait until each addition is almost absorbed before adding the next 1/2 cup stirring often to prevent sticking.  Reserve 1/4 cup stock to add at the end.  After approx 30 minutes, when rice is tender, but not soft, add reserved broth, cheese, salt, and pepper and stir.  Serve Immediately.

I saved some of the risotto and made Saffron Arancini the next day.

(Steven)

Cold Eggplant Salad

I had this eggplant in my refrigerator and needed to use it before it went bad.  I normally would make a small eggplant parm, but needed a side for a BBQ.  I found this cold eggplant salad from the NY Times Recipe of the Day and followed their instructions exactly.

Ingredients & Directions:

• 1 Large Eggplant
• Salt
• 1 T Sesame Seeds
• 2 T Soy Sauce, or to taste
• 2 T Lemon Juice
• 1/2 tsp Sugar

Trim eggplant and cut into small bite sized cubes. Sprinkle with salt, put in a colander, and let sit at least 30 minutes. Rinse.

Toast sesame seeds in a dry skillet over medium heat, mixing frequently until they turn golden (you do not want to burn them so keep a close eye on them).

Boil large pot of water. Blanch eggplant in boiling water for 2 minutes. It will become just tender. Drain in colander like pasta.

Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve chilled.

(Steven)

Inside-Out S’mores

The first time I made these was at my friend’s house in Los Angeles when I went to visit last month.  We were having a barbecue and needed a dessert and what summer barbecue is really complete without s’mores? 

I was curious as to where the s’more originated so I headed over to wikipedia, “S’more appears to be a contraction of the phrase, “some more”. While the origin of the dessert is unclear, the first recorded version of the recipe can be found in the publication “Tramping and Trailing with the Girl Scouts” of 1927.^[3] The recipe is credited to Loretta Scott Crew, who reportedly made them by the campfire for the Scouts.^[4] It is unknown whether the Girl Scouts were the first to make s’mores, but there appears to be no earlier claim to this snack. Although it is unknown when the name was shortened, recipes for “Some Mores” are in various Girl Scout publications until at least 1971.”  Where ever they really originated what matters most is that they are delicious, right?

Ingredients & Directions:

• Graham Crackers
• Marshmallows
• 1 C Chocolate Chips/Baking Chocolate (you may need more depending on the amount you make)

Turn on broiler to low.  Place half of a graham cracker on baking sheet and place one marshmallow on each cracker.  Put in oven until the marshmallows are toasted to your liking.  Remove from oven and place other half of graham cracker on toasted marshmallow.  Put back in the oven for another minute (Make sure you watch the graham crackers.  You don’t want those to burn).  Remove from oven and let cool for a few minutes.

Melt chocolate (Use whatever method you like.  I usually melt in the microwave a few seconds at a time until melted). Dip one half of the slightly cooled s’more in the chocolate.  Set out a sheet of wax paper and let the chocolate harden (I put them in the freezer for a few minutes).  I have since made these a few times since my trip to LA and just love them.  Trust me you want to make these.

(Steven)

Mango Gaucamole

I planted a garden recently and in that garden included cilantro, but I needed it sooner so I figured what better way to have it than with guacamole?  I also had a mango in the refrigerator that needed to be used, hence the mango guacamole. 

Ingredients & Directions:

• 2-3 Ripe Avocados
• 1 Tomato, chopped
• 1/2 C Mango, chopped
• 1/3 C Onion, chopped
• 1 Clove Garlic
• 1/4 C Scallions
• 1 Small Jalapeno, seeded and chopped
• 1/4 C (or less) of Hot Red Pepper
• 1/2 tsp Sea Salt
• 1/4 tsp Pepper
• Juice of 1 limes
• 1 T Sriracha
• Bunch of Cilantro

Chop all of your ingredients (at least the ones that can be chopped) and set aside.

Combine avocado in a bowl with tomato, jalapeno, red pepper, onion, garlic, scallions, mango and a bunch of torn cilantro. Add salt, pepper, sriracha, and lime juice and mix/mash until desired consistency is reached.

I chilled it for a little bit before I served it with Tortilla Chips.  The best thing about this recipe is that the heat sneaks up on you after the first bite, but it’s a good heat.  Trust me.  This is now my go to guacamole recipe.

(Steven)

Bacon-Wrapped Eggs with Polenta

There was no way I wasn’t going to make these once I saw the recipe a few weeks ago.  I bookmarked it and then last Sunday knew it was time.  I had never made polenta before and this seemed like the perfect excuse to do so.  I mean what better way to try it than with bacon, eggs, and cheese?  I followed the recipe from Epicurious almost exactly (I did make a smaller batch, though).

Ingredients & Directions:

Polenta

• 2 T Butter
• 1/4 C Scallions
• 3 C Water
• 1 tsp Salt
• 1 C Polenta (coarse cornmeal)
• 1/2 C (packed) Grated Parmesan cheese
• 1 T minced fresh thyme (I used dry)

Baked eggs

• Applewood-smoked bacon (2 1/2 pieces per cup)
• 6 OZ Cheddar Cheese, grated
• Eggs (1 per cup)
• 1/4 C Scallions, sliced
• 1 tsp minced fresh thyme (I used dry)

Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil.

Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm.

Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly.

Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon.

Sprinkle 1/4 cup cheese over polenta in each cup. 

Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet.

Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).

Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.

I served it with a little fresh fruit and it was so filling and delicious.  I will definitely be trying to make polenta again.  Send me your favorite polenta recipes in the comments or by email or over on our twitter page!

(Steven)

Cherry Pepper Mayonnaise

Ingredients & Directions:

• 1 Lg Garlic Clove
• 1/2 tsp Salt
• 1 lb Cherry Peppers
• 1/4 C Mayonnaise
• 1/4 tsp Fresh Lemon Juice

Roast Cherry Peppers and then remove skin.  Chop peppers and put into food processor with salt. Dice garlic and transfer to a blender with peppers. Purée until smooth. Add mayonnaise and juice and blend.

I put the Cherry Pepper Mayonnaise into a small container and stored it in the refrigerator until I was ready to use it; it should last in there for awhile.

I used it on a turkey burger with avocado and bacon.  I can’t wait to try it on other things like grilled chicken breast, or a turkey sandwich, or maybe even a fried fish tacos.

(Steven)