Casablanca Burgers

 These are burgers we tried a few months ago.  I wanted to get the recipe blogged before I lose it, they were so good.  It comes from a small magazine supplement of a cookbook, through Better Homes & Gardens.  The spices may sound unconventional for a burger, but you'll have to trust me when I say these burgers are delicious!  It's not like you'll even know there are apricots in the burgers, they are subtle and blend so well with the entire flavor, the ketchup....everything just works!

I may have a picture, but not right here right now.  I will add one soon!  In the meantime, try these yummy burgers!

Casablanca Burgers
Serves 4
Prep 20 minutes
Grill 14 minutes

1 pound ground beef
1/3 cup finely snipped dried apricots
2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
4 kaiser rolls
1 recipe Moroccan Ketchup (recipe below)
4 leaves red leaf lettuce
1 medium tomato, sliced

In a large bowl combine beef, apricots, pine nuts, cilantro, garlic salt, cumin, cinnamon, coriander and pepper.  Shape mixture into four 3/4-inch thick patties.

For a gas grill, preheat grill.  Reduce heat to medium.  Place patties on grill rack over heat.  Cover; grill for 14 to 18 minutes or until done, turning once halfway through grilling.  Serve patties on rolls topped with Moroccan Ketchup, lettuce and tomatoes. 

Moroccan Ketchup:

In a small bowl combine 1/3 cup ketchup, 1/8 teaspoon ground cumin, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground coriander, and 1/8 teaspoon black pepper.

Kafta - Lebanese Meatballs on a Stick

Once a month, I post a recipe over at Our Krazy Kitchen. I used to post once a week, but life got in the way. Our Krazy Kitchen is a bunch of people who contribute recipes, kind of a nice recipe sharing community. Because there are so many people (I've honestly lost count), you never know what the recipes will be, so I check in just about every day to see what's cooking!


When Lyndsey of The Tiny Skillet posted this one for Kafta, I knew I wanted to make these meatballs right away. I couldn't find lamb, so I just used beef from one of our cattle. The only thing we would do differently is add salt. (we added it on top this time). We did try both ways of cooking the meatballs, and the grill worked easier for us than the grill pan + oven method. Do whatever floats your boat, but make these soon!

formed & ready to grill!

Kafta - Lebanese Meatballs on a Stick

1 1/2 pounds ground lamb (we used ground beef)
4 green onions chopped
1 bunch parsley chopped
2 cloves garlic chopped
a handful of mint chopped
1 tablespoon Lebanese seven spice or sometimes called mixed spice
1 egg, lightly beaten
1/2 teaspoon sea salt

Mix all ingredients together. Cover and rest in the fridge for about 30 minutes to get the flavors merging all together nicely and the meatball will form easily. If using wooden skewers soak them for the same 30 minutes so they won't burn on the grill. Lyndsey says, "I don't like to form the meatball too firm so it won't be too dense after cooking...just my preference." Also prepare the Cucumber Sauce during this time.

You can grill them or make them on a grill pan stove-top, Lyndsey suggested browning them on the grill pan first, then transferring the pan to the oven to finish them off. Grill them like you would burgers, just make sure the meat is cooked no longer pink, but try not to overcook them.

We tried both methods, and preferred the meatballs on the grill. We served them with pita bread and Lyndsey's Cucumber Sauce (below).



Cucumber Yogurt Sauce

1 cup Greek yogurt
1/2 cucumber, chopped
1/2 tsp dill
a dash of garlic powder
a squeeze of lemon juice

Mix everything together and let sit in the fridge while preparing the meatballs.

Beef Wellington

I pulled the recipe for this from allrecipes.com.

I'll be back with the recipe and helpful hints I found surfing the internet which went into making this an incredible, aromatic, delectable and impressive dish.

Baked Venison Chimichangas

This recipe comes from Venison Cookery (The Complete Hunter), which is an amazing little cookbook. If you eat venison or elk at all, you need this book! Every recipe we have tried is a winner, and they would all be great with beef as well!

The first time we made these enchiladas, I didn't use nonstick spray on the pan (because the recipe doesn't suggest it!) and that was a big mistake. Use the spray, or you'll be sorry. Also, I omitted the egg to "seal" the chimichangas, it's just an unnecessary step in my opinion, so I've labeled it optional.

Delicious, slightly spicy, and filling! Make some chimichangas today!


Baked Venison Chimichangas
Baking these chimichangas makes them more healthful and less messy than the fried version, and they taste just as good.
6 servings

1 pound lean ground venison, crumbled (or elk or beef)
1 medium onion, chopped (1 cup)
1 clove garlic, minced
1 can (10oz.) diced tomatoes with chiles
1/4 cup water
1/4 cup slivered almonds (optional)
1 tablespoon chile powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
6 flour tortillas (10-inch)
1 egg, beaten (optional)
2 tablespoons butter, melted

Heat oven to 450 degrees F. Spray a baking sheet with nonstick spray. In a 12-inch nonstick skillet, cook venison, onion and garlic over medium heat for 6 to 8 minutes, or until meat is no longer pink, stirring occasionally. Drain.

Return to heat. Add tomatoes, water, almonds, chile powder, oregano, cumin, salt and cinnamon to skillet. Bring to a simmer. Simmer for 8 to 10 minutes, or until liquid is nearly gone but mixture is still moist, stirring occasionally.

Spoon about 1/2 cup meat mixture onto center of 1 tortilla. Fold bottom third of tortilla over filling. Fold in sides. Brush top edge of tortilla with beaten egg.* Fold down top of tortilla to seal. Place chimichangas seam-side-down on baking sheet. Repeat with remaining tortillas and meat mixture.

Brush tops of chimichangas with melted butter. Bake for 12 to 15 minutes, or until tops are browned. Serve chimichangas with sour cream, shredded Cheddar cheese and salsa, if desired.

*I skip the beaten egg step, simply fold the tortilla and place it on the pan.

Steak Marinade

This is a great all-around marinade for any kind of steak you want to throw on the grill! I found it in Big Sky Cooking by Brokaw/Wright. The original recipe calls for Elk steaks... being that that isn't readily available where I am, I settled for a couple thin sirloin steaks.

Here's what you'll need to marinate 6-8 (6-8oz each) steaks.

1/2 cup soy sauce

1/4 cup olive oil

3 Tbs honey

3 cloves garlic, minced

1 Tbs fresh ginger root, minced

Juice of 2 limes

• Combine all ingredients in a nonreactive pan, add your steaks.
• Cover and refrigerate for 3-4 hours or overnight.
• Remove from the refrigerator about 1 hour prior to grilling to bring steaks up to room temperature.
• Grind black pepper generously over each side of the steaks.
• Grill as usual!!!

Beef Braciole

"What is this?" you ask? Well, aside from my dad's "newest favorite" of my concoctions, it is the Italian version of a roullade (thinly sliced meat with a stuffing, rolled up and then braised). It is pronounced brah-zhol (long 'o'). You can use any kind of thinly sliced beef -- I like top round. Have the butcher trim the fat and slice it about 1/4 inch thick for you and it will be ready to go when you get home. I've adapted a Rachel Ray recipe for this. It makes 4 servings. Hope you enjoy!

Ingredients:

4 slices very thinly sliced beef (1/4 inch)

Kosher salt and freshly ground black pepper

6 slices prosciutto di Parma

1-1/2 cups plain bread crumbs (doesn't have to be exact)

1/2 cup of milk

2/3 cup of grated parmesan cheese (about 3 handfuls -- again, doesn't have to be measured exactly)

1 shallot, minced (or 1 small onion if you prefer)

1/2 cup flat leaf parsley, chopped (a couple of handfuls)

1 cup chopped fresh baby spinach (or you could use arugula instead of spinach)

plain round toothpicks

For the Sauce: (I love extra sauce, so I always double these amounts)

2 Tablespoons of Extra virgin olive oil

2 cloves of garlic, grated (I use a microplane so you don't have big chunks)

2 Tablespoons of butter

12 cremini mushrooms, cleaned, trimmed and sliced (baby portabellas)

2 Tablespoons flour

1 cup dry white wine

1 cup beef broth

1 rounded Tablespoon tomato paste

Directions:

Season the meat to taste with kosher salt and freshly ground black pepper. Top each slice of beef with 1-1/2 slices of prosciutto di Parma. In a medium bowl, combine the bread crumbs, milk, parmesan cheese, shallot, parsley and spinach. Season the mixture with salt and pepper and mix until well combined. Place 1/4 of the bread crumb mixture on each slice of beef and spread it out into a thin layer (do not spread it to the edges -- leave about 1/2 inch around the stuffing or it will squish out when you roll the beef). Roll the beef tightly and fasten with toothpicks. I have found it is neater (and easier) if you fold over the long sides and then start rolling -- the stuffing won't squish out if you do this.

Heat a large skillet over medium-high heat. Add meat to the pan and brown on all sides, about 6 minutes. Remove the meat from the pan. Add the butter and let it get foamy. Add the mushrooms and saute for about 5 minutes. Add the garlic and saute just until fragrant (about 1 minute). Add the flour to the pan (sprinkle it around) and cook for about 2 minutes. Whisk the wine into the mushroom-flour mixture and scrape up any pan drippings. Reduce the wine for about 1 minute and then whick in the beef broth and tomato paste. Let come to a bubble and return meat and any juices back to the pan. Reduce heat to medium-low. Place lid on pan but leave ajar about 1 inch. Simmer meat for about 15 - 20 minutes. To serve, remove toothpicks and transfer rolls to a platter and pour gravy down over the beef rolls and serve.

I like to serve it with cheesy, creamy polenta (to soak up the yummy gravy) or wild mushroom risotto (pictured above, left), and make a nice spinach salad with the leftover baby spinach. A nice glass of Sangiovese or Chianti goes well too! Enjoy!! Adrienne

Steak & Shrimp with Parsley Potatoes

For the main course of our At Home Valentine's Dinner, we'll be having Steak & Shrimp, along with these delicious-sounding Parsley Potatoes, Caesar Salad and Black Forest Upside-Down Cakes! Of course we're doubling the recipe to serve our family of four. All recipes are from Everyday Food magazine.

We decided at the last minute not to make the shrimp. I wasn't able to find large shrimp, forgot to get them out of the freezer ahead of time and didn't feel like peeling a bunch of size 51/60 per pound shrimp. Although H-Bomb was most disappointed, we'll have to have those another night.

We cooked the steaks as directed, and I have to say that the spooning of hot butter has fabulous results. You've got to try it! These steaks were great! I can't remember what cut I bought, but they were delicious.


Because we didn't make the shrimp, I just tossed the potatoes in the pan we took the steaks out of (no wiping) and added the butter and parsley. YUM. Even H-Bomb, not a potato lover~the kid doesn't even like french fries!~said they were the best potatoes ever.


I'll report back on the shrimp!

Steak & Shrimp with Parsley Potatoes
Serves 2
Active time: 20 minutes
Total time: 25 minutes

This classic surf and turf is easy to make at home. Spooning hot butter over the beef is a steakhouse trick that helps it cook evenly and enhances its flavor.

1/2 pound small new red potatoes, halved or quartered if large
coarse salt and ground pepper
1 tablespoon vegetable oil
2 filet mignon, sirloin, or flat-iron steaks (6 ounces each)
3 sprigs thyme
3 tablespoons unsalted butter
8 extra-large shrimp (6 ounces total), peeled and deveined, tails left on
1/4 cup chopped fresh parsley

1. Place potatoes in a medium pot and cover with cold water by 1 inch. Season with salt; bring to a boil over medium, then reduce to a rapid simmer. Cook until tender, about 8 minutes. Drain potatoes and return to pot.

2. Meanwhile, heat oil in a medium skillet over medium-high. Pat steaks dry with a paper towel and season generously with salt and pepper. When oil just begins to smoke, add steaks to skillet. Cook until browned well on all sides, turning with tongs as needed, about 10 minutes total (reduce heat to prevent burning as needed). Reduce heat to medium, top steaks with thyme, and add 1 tablespoon butter to skillet. When butter froths, tilt skillet slightly so butter pools and repeatedly spoon it over steaks, 1 minute. Transfer steaks to a plate and tent with foil.

3. Briefly rinse skillet under cold water and return to medium heat. Add 1 tablespoon butter to skillet; when it froths, add shrimp and cook until beginning to brown at edges, about 2 minutes, turning halfway through. Season with salt and pepper, add half the parsley and toss. Transfer to a plate.

4. Return skillet to medium heat and add cooked potatoes. Cook, stirring, until potatoes are heated through and starting to break down, 1 minute. Add 1 tablespoon butter and remaining parsley and toss to coat. Season potatoes with salt and pepper. Serve steak and shrimp with potatoes.

Shepherd's Pie AKA Hunting Rancher's Pie

I was looking for something new to do with our ground beef (we have a lot in the freezer right now), and was paging through the new (Feb. 2010) Martha Stewart Living when I ran across her recipe for Shepherd's Pie. I was intrigued by the use of parsnips and yogurt in the mashed potato topping, but not by the ground turkey or the weird chili powder in the filling. (chili powder? in shepherd's pie??) Not that I've ever had shepherd's pie, but chili powder just doesn't sound right to me.

I pulled out my American Classics cookbook, written by the editors of Cook's Illustrated magazine. You know, the people who test the daylights out of recipes to come up with the "Best" way to make them? So they suggested using diced lamb shoulder chops for the best flavor, which is probably true, but I've got ground beef. If I remember today I'll check the freezer in town for some lamb to add to the beef.

Then I remembered Shell's Shepherd Pie recipe that she posted back in November. It looks quite similar to the American Classics recipe, except doesn't call for wine. I like wine. The measurements are almost identical, but Shell's also adds corn. I like corn, too.

So this is what I decided. I'm going to use ground beef, and maybe some lamb. I'm going to use the Martha's topping and Shell's/American Classic's filling, with wine and Shell's corn. I won't even have to go to the store for this!

I think it will be the Best of Three Worlds. I guess we'll see. It doesn't sound very fast, but I'm still making it on a weeknight.

~~~~~

I couldn't find lamb in the town freezer, but I did grab a package of ground elk. Should be interesting. And delicious!

Okay. Had there not been excitement on the way home and subsequent emailing and reporting, I would have started this dish much earlier. Oh well. You can't eat on time every night, right?

I didn't really end up following any of the three recipes, except for ingredient lists, so we'll see how this goes. It's such a mishmash of ingredients and techniques and amounts, I believe I've changed more than enough to take credit for it now! It is smelling and looking delicious...but dinner was served almost an hour late. I could have left it in the oven for 5 more minutes to get just a bit more golden, but we were hungry!


And it IS delicious! I really like how it turned out, and ate too much. Number One and H-Bomb liked it too. Sawed Off wasn't really into eating tonight, but I'm sure he would have liked it, if he had tasted it. I guess technically with the elk and beef it should be called more of a Hunter's Pie or a Ranching Hunter's Pie, a Hunting Rancher's Pie? What do you think?


Min's Shepherd Pie
Inspired by Martha Stewart, American Classics, Shell & Alton Brown!

For the topping:
1 1/2 pounds potatoes, cleaned and cut into 1-inch pieces (I don't peel potatoes)
3 parsnips (6 ounces), peeled and cut into 1/2-inch pieces
1 cup plain yogurt
salt and freshly ground pepper

For the filling:
2 tablespoons olive oil
1 pound ground beef
1 pound ground elk (or lamb)
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 medium onions, chopped coarse
2 medium carrots, cut into 1/4-inch slices
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/4 cups low-sodium chicken broth
1/4 cup full-bodied red wine
1 teaspoon Worcestershire sauce
1 teaspoon thyme leaves (dried, or chopped if fresh)
1 teaspoon rosemary (dried, or chopped if fresh)
1 cup peas (I used canned, drained; if frozen, thaw first)
1 cup corn (I used canned, drained; if frozen, thaw)

Preheat the oven to 400 degrees F.

Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, return to saucepan, add yogurt and 3/4 teaspoon salt. Mash and mix together; season with pepper.

Make the filling: Heat 2 tablespoons of oil in a 12-inch skillet over medium heat. Add meat and start cooking. Add onions and carrots, cook until vegetables are softened and meat is browned. Add garlic, flour and tomato paste and cook until the garlic is fragrant, about 1 minute.

Add the broth, wine and Worcestershire sauce. Bring to a boil, reduce heat and simmer for about 10 minutes until some of the liquid has been absorbed.

Remove from heat. Stir peas, corn, thyme and rosemary into meat mixture and check the seasonings. Pour the meat mixture evenly into a 2 1/2-quart casserole dish. With a large spoon, place the potato topping over the entire filling. Starting at the sides to ensure a tight seal, use a rubber spatula or a spoon to smooth out the potatoes and anchor them to the sides of the baking dish. (you should not see any filling).

Bake until the top turns golden brown, 20 to 25 minutes. Let rest for 5 to 10 minutes and serve.

Lazy Day Braised Pot Roast

This recipe comes from Not Your Mother's Slow Cooker Cookbook, which has some interesting recipes in it. I turn to it from time to time, but it seems like there are a lot of ingredients that are not typical pantry fare, so I don't end up trying the recipes. Then I forget what ingredient it was that I needed, or what recipe the ingredient I picked up was for, and so I still don't try the recipes. I think my system needs some fine-tuning.

Anyway, I got a couple roasts out the other day, when we thought we might be having company for dinner. Good thing I didn't cook the roasts, because they didn't show up! It did give me some time to look for a new recipe to try.

Number One isn't a fan of roast, so I'm hoping this is a good one. He says they are "too dry" but maybe this one will be different...The cider vinegar is interesting; I'm eager to see how it turns out. I'm typing this up and publishing before I know the results...I will update after the roast is done and dinner is served!

Oh, and I always spray my slow cooker insert with PAM Cooking Spray before I put the ingredients in there--it helps to prevent that stubborn, stuck-on stuff that's so hard to clean.

After Dinner Update: The pot roast has a nice flavor, it cooked just over 6 hours. I think it could have cooked longer (the potatoes were not quite as mushy as I like), but Number One disagrees. He said this roast wasn't too dry, but he thought if it cooked longer, it would have been. Who knows.

I can tell you: that weird little beurre manie? While it sounds like a nice idea for making gravy, it just didn't do a darn thing for mine. I started out turning the crock pot on HIGH as directed, whisking away, but after 10 or 15 minutes of Nothing Happening, I gave up and dumped everything into a saucepan. On high heat. Still nothing (or not enough for me to call it gravy).

I had plated the roast and vegetables and stuck it in a 200 degree F oven to keep warm--thank goodness. Finally, Number One asked if he could take the meat out and serve the boys. Of course. I tried longer to make the gravy, I really did, whisking in front of the stove while everyone else ate and I knew my portion of dinner was getting cold. I whipped up another mixture of butter and flour, whisked it in, the gravy boiling away (hoping for a bit of reduction).

Still not enough to call it gravy. I gave up. I poured some into a bowl, and as you can see it is just thin thin thin. I am disappointed in the gravy ordeal, which normally isn't a problem for me. But, thankfully my dinner wasn't quite cold, and the gravy was flavorful if not thick.

I'd make this again. I'll just plan an extra hour for the gravy-making time.


Lazy Day Braised Pot Roast

This is lazy because there's no browning, no fussing. Just load up the cooker and later in the day thicken the flavorful juices collected in the crock. This recipe has much more liquid than the others, and that is the basis for your gravy. The meat stays moist and tender, just the way we like our pot roast. It is just as good the next day.

Serves 6 to 8

Cooker: Medium oval or large round or oval
Setting and cook time: LOW for 6 to 8 hours

One 4-pound boneless chuck roast, trimmed of as much fat as possible and blotted dry
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large carrots, cut into 3-inch lengths (I peeled mine)
4 large potatoes, peeled and quartered
1 large yellow onion, peeled and quartered
2 bay leaves
3 cups water
1/2 cup cider vinegar
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour

1. Put the roast in the slow cooker and sprinkle with the salt and pepper. Add the carrots, potatoes, onion and bay leaves. Pour the water and vinegar over the meat and vegetables. Cover and cook on LOW for 6 to 8 hours.

2. Transfer the meat and vegetables to a heated platter and cover with aluminum foil. Turn the cooker to HIGH. You will have about 3 full cups of liquid. In a small bowl, mash together the butter with the flour to make a beurre manie (using a fork or small food processor, mash or pulse together until the mixture becomes a semi-firm mass). Add to the hot liquid in the cooker and stir with a whisk until melted and the liquid thickens. Ladle some gravy over the meat and vegetables and serve the remainder in a bowl.

Chicken Fried Steak & Gravy

Chicken Fried Steak is a favorite of mine to order in restaurants, usually for breakfast. There's just something comforting and familiar about it, especially if it's good. I don't think we've ever made it before though.

This recipe comes from Betty Crocker's Country Favorites. The recipe description reads: This fried steak and gravy dish, popular in Texas and throughout the Southwest, was invented out of necessity on cattle drives. To feed hungry cowboys, trail cooks would slice beef off a hind quarter, tenderize it by pounding it with a meat cleaver, roll it in seasoned coating and fry it hot sizzling oil like chicken--hence it's name. If you'd like to save a bit of time, substitute cubed steaks for the round steak.

Whatever the recipe's origins, it is delicious. And pretty easy too. The other night we served it for dinner, with mashed potatoes and salad.


Chicken Fried Steak
6 servings Prep time: 35 minutes Start to finish: 35 minutes

1 1/2 pounds boneless beef round steak, about 1/2 inch thick
1 tablespoon water
1 egg
1 cup soda cracker crumbs (28 squares) [we used oyster crackers]
1/4 teaspoon pepper
1/4 cup vegetable oil
Milk Gravy (recipe below)

1. Cut beef into 6 serving pieces. Pound each piece until 1/4 inch thick to tenderize. (we put the beef into a ziploc bag, then pounded it for much less of a mess)

2. Beat water and egg; reserve. Mix cracker crumbs and pepper. Dip beef into egg mixture, then coat with cracker crumbs.

3. Heat oil in 12-inch skillet over medium-high heat until hot. Cook beef in oil 6 to 7 minutes, turning once, until brown. Remove beef from skillet; keep warm. (We kept our steaks warm on a plate in a 200 degree F oven)

4. Reserve drippings for Milk Gravy. Make gravy and serve with steak.


Milk Gravy
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk

Measure reserved drippings (from step 4 above). (I didn't measure. I just tipped the pan up, eyeballed the drippings, and decided it didn't need more oil. You can measure if you'd prefer). Add enough vegetable oil to drippings, if necessary, to measure 1/4 cup. Return drippings to skillet. Stir in flour and salt. Cook over low heat, stirring constantly to loosen brown particles from skillet, until smooth and bubbly; remove from heat. Slowly pour milk into skillet, stirring constantly. Heat to boiling over low heat, stirring constantly. Boil and stir 1 minute.

Lamb You Can Eat with a Spoon

We had a lamb roast in the freezer we needed to eat. We usually make our fabulous Lamb Tacos, but it's not the weekend yet and I just didn't feel like I had the time. I was looking through some of my slow cooking cookbooks, and ran across this recipe in Slow Cooker Cooking by Lora Brody. I was excited that I'd finally be able to use my precious jar of herbes de Provence!

As I was reading through, and looking at the clock, I knew this meal wouldn't be ready until tomorrow. There are actually two recipes in one, the lamb and then the side dish of Flageolet beans with rosemary, so it definitely takes a long time. I went ahead with it, so tomorrow's dinner will just need a quick reheat after I make the beans.

It doesn't take long to put together, and it smells really good. I love shallots, and the wine mixture smelled great too. I can't wait to taste this.

Note: This is most definitely NOT a fast recipe. You need to plan ahead, get up early, or even prepare the dish for tomorrow's dinner. The lamb itself takes 10 to 12 hours, and if you're making the beans too, add another 2 to 6 hours on top of that!

While I wouldn't say you can eat "with a spoon," this lamb is delicious! I cooked it for just over 10 hours, then stuck the crock pot insert in the fridge until morning. I heated the pot on the "warm" setting for a couple hours while I ran H-Bomb to school, and when I got home I proceeded with slicing the meat and starting the beans.

The beans are another story. Let's just say dinner is over and we didn't eat beans with it. You can read about them here.

The lamb reheated in the oven beautifully. I completely forgot to take a picture. I'm blaming it on the beans.

Lamb You Can Eat with a Spoon
Yield: 8 servings
Cooking time: 10 to 12 hours on LOW
Slow Cooker Size: 5 1/2 to 6-quart oval

2 tablespoons olive oil
3 shallots, peeled and minced
3 medium carrots, peeled and chopped
3 tablespoons packed dark brown sugar
1/3 cup balsamic vinegar
1 cup low-sodium beef broth
1 cup dry red wine
1/4 cup Dijon mustard
2 tablespoons soy sauce
1 (6-pound) shoulder of lamb, boned and rolled (4 to 5 pounds after boning) *I just used a lamb roast we had, and left the bone in*
10 garlic cloves, peeled and quartered lengthwise to form 40 slivers
1 tablespoon dried herbes de Provence (see Note)

Flageolets with Fresh Rosemary, optional

Heat the oil in a small saute pan over medium heat and saute the shallots until softened. Scrape them into the insert of the slow cooker.

Strew the carrots in the insert with the shallots. In a medium mixing bowl whisk together brown sugar, vinegar, broth, wine, mustard, and soy sauce, and then pour the mixture over the carrots.

Use a small sharp knife to make tiny slits all over the surface of the lamb. Insert a sliver of garlic into each one. Place the meat in the slow cooker and sprinkle with the herbes de Provence. Cover and cook on LOW for 10 to 12 hours, or until the meat is extremely tender.

Transfer the meat to a cutting board and cut into 1-inch slices. Transfer the slices to an oven-proof serving platter. If you are not making the beans, simply serve the lamb. If you are making the beans, cover the lamb on the platter with foil and refrigerate for 2 to 6 hours while you prepare the Flageolets with Fresh Rosemary. Use the vegetable solids and cooking liquid in the slow cooker to make them.

When ready to serve, reheat the lamb. If you haven't already done so, place the lamb on an ovenproof platter, cover with aluminum foil, and place in a preheated 250 degree F oven for 30 minutes. For each serving, spoon some beans and their cooking liquid onto a dinner plate and top with slices of lamb.

Note: If you cannot find herbes de Provence, you can make your own by combining equal amounts of dried tarragon, rosemary, chervil, basil and thyme.

Shepherd's Pie

I have an alternative version of the traditional shepherd's pie that is made with just vegetables and is EXCELLENT. I wanted to attempt a more traditional shepherd's pie with meat and here it is! I found it on foodnetwork.com and it's a Alton Brown recipe. Mighty tasty and very easy to make! With mounds of mashed potatoes and meat & veggies in a tasty gravy, it is the ULTIMATE in comfort food for chilly fall evenings!

Here's what you'll need for the mashed potato top (or use your favorite mashed potato recipe!)

• 1 1/2 lbs russet potatoes
• 1/4 cup half n half (I used plain old milk with a bit more butter)
• 2 oz butter
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 egg yolk (I have to admit I've never used eggs in my mashed potatoes and I forgot when I made this recipe. Turned out just fine.

Here's what you'll need for the filling...

• 2 Tbs canola oil
• 1 cup chopped onion
• 2 carrots peeled & diced
• 2 cloves garlic, minced
• 1 1/2 lbs ground lamb, beef or turkey (I've used turkey and beef, both good)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 Tbs flour
• 2 tsp tomato paste (or a squirt of ketchup if you don't have it)
• 1 cup chicken broth (or beef broth if you're using beef)
• 1 tsp Worcestershire sauce
• 2 tsp fresh rosemary (or about 1/2 tsp or so of dry)
• 1 tsp fresh thyme leaves (or about 1/4 tsp of dry)
• 1/2 cup fresh or frozen corn
• 1/2 cup fresh or frozen peas

Peel potatoes and cut into 1/2 inch cubes. Place in a medium saucepan with water and bring to boil. Decrease heat to a simmer and cook until tender (10-15 minutes). Drain and return to pan. Add butter, salt & pepper and mash with masher or mixer. Add half n half (or milk) when the butter has melted and continue mashing/mixing until smooth. Add the yolk (if using) and stir until well combined.

Preheat oven to 400 degrees.

While the potatoes are cooking, prepare the filling. Place the oil into a large saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color (3-4 minutes). Add garlic and stir to combine. Add the meat, salt & pepper and cook until browned and cooked through. Sprinkle the meat with flour and toss to coat. Add tomato paste, broth, Worcestershire, rosemary and thyme and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly (10 minutes or so) until the sauce is thickened slightly.

Add corn and peas and stir to combine. Spread evenly in a 11 x 7 baking dish. Top with mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling thru. Place on middle rack and bake for 25 minutes or just until the potatoes begin to brown.

Let set for at least 15 minutes before serving.

Venison Roast with Blueberry-Maple Sauce

Not having this recipe here is an oversight! I was reminded of it when my friend Karen was looking for savory blueberry recipes. It's from the Venison Cookery cookbook, and I am not exaggerating when I say every single recipe of the more than one dozen we've tried from this cookbook has been a winner. (If you have venison or elk, go buy this cookbook today!)

The sauce is wonderful, and I know it would be a great, natural accompaniment on pork as well as venison. We served ours on venison steaks instead of roast. Let me know what you think!

We will be making this again, stay tuned for a picture!

Venison Roast with Blueberry-Maple Sauce
Serves 8

2-pound boneless venison loin roast
2 cloves garlic, slivered
1 tablespoon vegetable oil
Coarsely ground pepper
1/2 teaspoon salt

SAUCE:

1 1/2 cups dry red wine
1/4 cup finely chopped shallots or onion
1 cup beef or venison stock
1/2 cup dried blueberries
3 tablespoons butter, softened
2 to 3 tablespoons maple syrup
1/2 teaspoon rubbed sage
Salt and pepper to taste

Heat oven to 450 degrees F. Make shallow slits in roast with tip of sharp knife. Insert garlic sliver into each slit. Place roast on rack in roasting pan. Brush with oil. Sprinkle roast with pepper. Roast for 10 minutes. Reduce heat to 350 degrees F. Roast to desired doneness, 20 to 30 minutes per pound. Sprinkle roast with salt.

Meanwhile, in 2-quart saucepan, combine wine and shallots. Bring to a boil over medium-high heat. Reduce heat to medium. Simmer for 8 to 10 minutes, or until liquid is reduced by half. Stir in stock and blueberries. Return to a simmer. Simmer for 8 to 10 minutes, or until liquid is again reduced by half, stirring occasionally. (For a thicker sauce, stir in 1 teaspoon cornstarch mixed with 1 teaspoon water at this point).

Whisk in butter, 1 tablespoon at a time. Stir in syrup, sage, salt and pepper. Serve sauce with roast.

Grilled Citrus Pork

Our friend came over today and brought pork chops for dinner. I decided on a citrus marinade because we had a bunch of oranges that needed to be used up. I found a recipe, but it called for reducing the juice, added some super spicy peppers, etc. I just combined a couple recipes that called for ingredients that sounded good, and went for it.

The pork was tasty, tangy and delicious, perfectly grilled by Number One. Try this marinade, you won't be sorry! Just don't overcook your pork, or you will be sorry!


Citrus Marinade

Juice of 4 oranges (just over 1 cup)
Juice of 2 limes (about 1/4 cup)
4 cloves garlic, minced
1 teaspoon orange zest
2 teaspoons dried oregano
1 teaspoon cumin seeds
1 tablespoon red wine vinegar
freshly ground pepper
kosher salt

Combine all ingredients in a large plastic bag. Add pork, seal and refrigerate for several hours, turning bag about every half hour.

Heat grill, remove pork from marinade and grill until pork is done, being sure not to overcook it.

Min's Gourmet Burgers

We love burgers. We always try to add a little something to our ground beef for flavor and variety. Usually, it's ground pork and whatever fresh herbs (marjoram, rosemary, oregano, etc) we happen to have on hand. This time, inspired by just having made and loved Alessandra's Meatballs, we decided to add some olives too.


The olives we have are a mix of different kinds, stuffed with different things like jalapenos, little onions, peppers. They are delicious, and they made a fabulous addition to our burgers. We also added garlic and fresh parsley. The pork gives the beef a boost of flavor and keeps it juicy on the grill. The spices and everything else just make it all delicious. You will be amazed what just a few simple additions do to transform your burgers.

I also got some fancy cheese slices to top our burgers off, Applewood Smoked Bacon Cheddar and a nice Pepper Jack. We grilled the burgers, then served them with White Bean and Tuna Salad, and a fruit salad that Wifey brought over. It made an excellent meal.

Min's Gourmet Burgers
Serves about 8
Addition measurements are approximate; feel free to change or substitute!

2 pounds ground beef
1 pound ground pork
6 cloves garlic, minced
1 cup chopped fresh parsley
3/4 cup mixed stuffed olives, chopped

Place all ingredients in a large bowl. Mix gently with your hands, not working the meat too much or too roughly but until all ingredients are incorporated. Cover and let rest in refrigerator for one to two hours, or more.

Form into patties and grill until they are done to your liking. Serve with your favorite burger toppings.

Taste & Create: Alessandra's Meatballs

My partner for this month's Taste & Create was Susan of Life at Quail Hollow. Taste & Create is a monthly food blog event hosted by my friend Nicole of For the Love of Food. Participants are randomly paired off and asked to prepare a recipe from their partner's blog. It is very fun, and I encourage each and every one of you to sign up!

So Life at Quail Hollow certainly seems idyllic, and Susan seems to always be hosting gatherings of friends and family in her lovely home. I enjoyed perusing her blog, and it didn't take me long to decide on Polpettine d'Oliva, AKA Alessandra's Meatballs. I am a sucker for an "authentic" recipe for anything, and after reading that Alessandra's kitchen is IN Italy, Tuscany to be exact, and that Susan learned to prepare this meal AT Alessandra's house in Tuscany, I was hooked.

I will admit that cooking the meat prior to forming the meatballs seemed counter intuitive to me, but I did it. I even doubled the recipe from the start because they just sound so delicious.

Although the recipe calls for green olives, I decided to use a mix of Paesana stuffed olives we had in the refrigerator, and just chopped them up. We simply had to have a taste before chilling the meat mixture, and it is amazing! We were thinking of other dishes we could use this meat mixture in, and trying not to eat the whole pan with a spoon. We were greatly anticipating the meatballs.

After the meat was chilled, we pulled it out of the fridge and were dismayed to find it difficult to form into balls. We debated adding a couple more eggs, but first we simply stirred up the meat. Some of the binding egg mixture had settled at the bottom, so to our relief just mixing the meat again corrected the problem, no added ingredients necessary.

Number One formed the meatballs (more than 80 of them!) and I dipped the ones we ate tonight in flour, egg and bread crumbs. Just regular bread crumbs, of course, because the store doesn't carry panko. You're not surprised, are you? I wasn't. We fried them in olive oil until golden brown, then served them up an a bed of spinach with some of the dipping sauce as described below.

The rest of the meatballs went onto a cookie sheet and into the freezer. When they are individually frozen, I will put them in a ziploc bag to store them for future use.

These are the best meatballs we have ever had. I'm so glad we have about 80 of them in the freezer!!

Alessandra's Meatballs

2 tablespoons olive oil

3/4 cup onion, chopped

3/4 cup carrots, chopped

3/4 cups celery, chopped

1/2 pound ground chicken

1/2 pound bulk sausage

1 1/4 pound ground beef

1 cup white wine

1/2 cup Parmesan cheese, grated

1 egg, beaten

1/2 cup parsley, chopped

1/2 cup green olives, chopped

1/4 teaspoon nutmeg

Pepper to taste

1/4 cup flour

2 eggs, beaten

Panko bread crumbs

Saute the vegetables in the olive oil in a large skillet. Add the meats and cook until done, stirring to break the meat into small pieces. Drain, if needed.

Return to the skillet and add the wine. Cook until the wine is absorbed.

Remove the mixture from the heat and add the Parmesan, 1egg, olives and the seasonings. Mix well and chill.

Once chilled, form into 1-inch balls. At this point the meatballs can be chilled or frozen.

Roll the meatballs in flour, egg and bread crumbs and fry in olive oil until brown. Serve with mayonnaise seasoned with Worcestershire sauce, basil and oregano. Makes 40 meatballs.

Greek Lamb with Spinach and Artichokes

This is a recipe I pulled out of a Better Homes and Gardens magazine, I can't remember which month. I've had it in the back of my mind since then, trying to remember to pick up all the ingredients at the store (and waiting to go to a real grocery store to get some orzo since our grocery store doesn't carry it. of course.)

I finally remembered to grab some lamb out of the freezer in town. Of course, when I set out to actually put the recipe in the crock pot this morning, I realized I needed a roast but had grabbed stew meat instead. So our lamb will have some bones in it. I went ahead with the recipe.

The recipe is a "Prize Tested Recipe" and is attributed to Marie Rizzio of Interlochen, MI (very close to my home town! imagine that).

This dish is excellent! It smelled so good cooking all day long, and it was wonderful to come home to dinner that was basically ready. I cooked mine for 8 hours, and it was perfect. I had a problem with the orzo~it's too small to use any of my colanders. I strained it with the lid from the pot, which is always awkward. Oh well. It was a nice accompaniment. At the last minute, I forgot the feta cheese, but I suppose there is always next time, because there will definitely be a next time with this one. Yum!



Greek Lamb with Spinach and Artichokes
Makes 6 servings

2 to 2 1/2 pounds boneless lamb shoulder roast
1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
1 14.5-ounce can diced tomatoes
1 tablespoon minced garlic (6 cloves)
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
1 14-ounce can artichoke hearts, drained and quartered
3 cups fresh baby spinach
3 cups hot cooked orzo (6 ounces uncooked)
Crumbled feta cheese (optional)

1. Trim fat from meat. Cut meat in 1-inch pieces. In a 3 1/2 or 4-quart slow cooker stir together meat, beans, undrained tomatoes, garlic, salt, and oregano.

2. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Stir in drained artichoke hearts and spinach.

3. To serve, spoon lamb mixture over hot cooked orzo. Sprinkle with feta cheese.

Corned Beef & Cabbage

In an effort to get in touch with my ancestral roots, and to try out a recipe for our March Bunkhouse Brunch, I made Corned Beef and Cabbage. To be honest, the only "Irish" thing I remember my grandma making is "Boiled Dinner," but trust me, you won't ever be seeing that recipe here. I'm sure I still don't like it now that I'm grown, sorry Grandma. And I was afraid of the corned beef resulting in the same sort of scenario, only magnified because I have children: me choking it down, trying not to impose my dislikes on my boys.

Thankfully, this corned beef recipe is fantastic and flavorful. It is worth a try, most definitely. And it will be the star dish at our Irish-themed Bunkhouse Brunch in a couple weeks. The recipe is from The Best Recipe, in which they actually describe a method of "corning" your own beef. You can also choose which vegetables you'd like to include; I used a mix of carrots, parsnips, onions, potatoes and cabbage.

The great thing about this recipe is the vegetables do not get overcooked, so they aren't just a pile of flavorless, indistinguishable mush on your plate. They still have flavor and texture.

I got my corned beef from Costco, and with a dollop of my mom's cousin Jeanie's homemade Horseradish Sauce, it was delicious. The next day, the leftovers were just as good, making this our recipe of choice for the Brunch.

Make Ahead NOTE: If you are going to make this dish ahead, it is important to use a slotted spoon to remove the vegetables from the cooking pot when they are done so they don't continue to cook and get too mushy. I transferred mine to lidded casserole dishes, along with the beef and then some of the liquid, and refrigerated them overnight. To reheat, I simply stuck them in the oven, lids and all, at about 300 degrees F until they were warmed. (you could also cover your serving dishes with foil, just make sure they are oven-safe and leave the foil on when you are reheating so the meat doesn't dry out).

Since I didn't "corn" my own beef, I will omit that part of the recipe. If anyone would like to know how to corn the beef, leave a comment and I will update this post!



Corned Beef and Cabbage, New England Style
Serves 8 with leftovers

The meat is cooked fully when it is tender, the muscle fibers have loosened visibly, and a skewer slides in with minimal resistance. Serve this dish with horseradish or grainy mustard.

1 corned beef roast (4 to 6 pounds)
7 to 8 pounds prepared vegetables of your choice (from each of the two categories below):

Category 1: Once the meat has been removed from the pot, add the desired selection and quantity of vegetables from this category. Return the liquid to a boil and simmer for 10 minutes before adding vegetables from Category 2.

• Carrots - peeled and halved crosswise; thin end halved lengthwise, thick end quartered lengthwise
• Rutabagas (small) - peeled and halved crosswise; each half cut into six chunks
• White turnips (medium) - peeled and quartered
• New potatoes (small) - scrubbed and left whole (I used regular potatoes, quartered)
  

Category 2: At the 10-minute mark, add selected vegetables from this category, return cooking liquid to boil, then continue to simmer until all vegetables are just tender, 10 to 15 minutes longer.

• Boiling onions - peeled and left whole
• Green cabbage, uncored (small head) - blemished leaves removed and cut into six to eight wedges
• Parsnips - Peeled and halved crosswise; thin end halved lengthwise, thick end quartered lengthwise (I added the parsnips with the carrots above)
  
• Brussel sprouts - Blemished leaves removed stems trimed, and left whole

1. Bring the beef to boil with water to cover by 1 inch in large soup kettle or stockpot (at least 8 quarts), skimming any scum that rises to the surface. Cover and simmer until skewer inserted in thickest part of beef slides out with ease, 2 to 3 hours.

2. Heat oven to 200 degrees. Transfer meat to large platter, ladling about 1 cup cooking liquid over it to keep it moist. Cover with foil and set in oven.

3. Add vegetables from Category 1to kettle and bring to boil; cover and simmer until vegetables begin to soften, about 10 minutes. Add vegetables from Category 2 and bring to boil; cover and simmer until all vegetables are tender, 10 to 15 minutes longer.

4. Meanwhile, remove meat from oven and slice across the grain into 1/4-inch slices.

5. Transfer vegetables to meat platter, moisten with additional broth, and serve. (I just put the vegetables in a large bowl and ladled some broth on top).

Taste & Create XVII: Grilled Beef Flank Steak with Double-Mushroom Ragoût

For this month's Taste & Create, I was paired with Dolores of Chronicles in Culinary Curiosity. If you're not familiar with Taste & Create, it is a fantastic event (my favorite, in fact) hosted by the lovely Nicole from For The Love of Food. Participants are randomly paired off, and tasked with creating a recipe from their partner's blog.

Dolores has some delicious looking recipes...but I narrowed it down to a couple from her Christmas Feast '08: Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût.

I decided on this recipe because 1) we like beef and 2) we like mushrooms. Not too complicated. And we were heading to the Big City this month, so I thought I would able to get specialty ingredients including beef tenderloin, dried porcini and fresh cremini mushrooms, without even having to special order anything. =) Perfect timing!

But then. Sheesh. At Costco, beef tenderloin comes in one size: HUMONGOUS. And, it costs in the neighborhood of $50 +. I just couldn't justify it. I decided to look at some other grocery stores. "Some" turned into "a lot" because none of the grocery stores seem to carry beef tenderloin. Pork tenderloin is everywhere. Beef tenderloin, as luck would have it, is nowhere.

At the last store I checked, they did have beef tenderloin! However, despite the fact that it was "on sale" it was still too expensive: about $40 for the size this recipe calls for. On SALE!!! It was late and I was exhausted and we were still an hour from home, so I chose Flank Steak instead. Flank Steak marinates well and cooks up quick. There goes the slow-roasted aspect, but at least I can sleep at night knowing I didn't blow $50 on a little piece of beef for one meal.

Upon my return to the, ahem, cattle ranch, I discovered that the recipe called for "beef tenderloin roast." Is this different than "beef tenderloin?" This cowgirl was too delirious from shopping last night to remember if there was a distinction, or even something in the meat case labeled "beef tenderloin roast." I will check when I get back to the grocery store (clarify with butcher if necessary) and report back.

So this recipe will differ greatly from the original. I will still use the marinade and marinate the flank steak for several hours, but grill it instead of roasting it. Thankfully the only change in the double-mushroom ragoût will be the type of wine (too busy to hunt down a liquor store and search for Marsala, plus the liquor stores close early 'round these parts. Red of some sort will do, I'm certain).

Although I didn't end up having the time, I was pleased to notice that you can make the ragoût up to two days ahead, and start seasoning the tenderloin 6 hours ahead.

The mushroom ragoût is delicious, whichever cut of beef it is atop! Thanks to Number One our flank steak was perfectly grilled, and the subtle marinade complemented the beef and the ragoût very nicely. We will definitely be making this again.



Grilled Beef Flank Steak with Double-Mushroom Ragoût
Serves 6

2 Tbs. extra-virgin olive oil
2 tsp. coarsely chopped fresh thyme
2 tsp. minced garlic
Kosher salt and freshly ground black pepper
1 beef flank steak
1 recipe Double-Mushroom Ragoût

In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt, and several generous grinds of black pepper. Rub oil mixture on flank steak, then put the flank steak in a ziploc bag with any remaining marinade and put the bag on a rimmed sheet pan (to catch any leaks) in the refrigerator. Marinate in the refrigerator for at least two hours, turning bag over about every half hour.

Heat grill to high. Grill flank steak, about 5 to 7 minutes on one side, then flip, reduce grill to medium and grill another 5 to 7 minutes. (it is important not to overcook flank steak). Transfer to a carving board, tent with foil and let rest for at least 5 minutes before serving.

Cut the flank steak against the grain into 1/2-inch slices. Serve with the ragoût.
You can season the tenderloin up to 6 hours ahead and refrigerate.

Double-Mushroom Ragoût
Yields 2 to 2-1/2 cups

1 oz. dried porcini mushrooms (about 1 cup)
3 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
20 oz. cremini (baby bella) mushrooms, sliced 1/4 inch thick
Kosher salt
1/3 cup finely chopped shallot
1/3 cup dry Marsala (I used Merlot)
1 Tbs. coarsely chopped fresh thyme
3/4 cup heavy cream; more for reheating
Freshly ground black pepper
2 Tbs. chopped fresh parsley

Soak the porcini in 1-1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.

In a 10-inch straight-sided saute pan, heat 2 Tbs. of the butter with the olive oil over medium heat. Add the cremini and 1 tsp. salt and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8 to 10 minutes more.

Reduce the heat to medium, add the shallots and the remaining 1 Tbs. butter and cook, stirring, until the shallots are softened, 1 to 2 minutes. Add the Marsala, thyme, porcini, and 1/4 cup porcini-soaking liquid (reserve the remaining soaking liquid if making ahead). Cook and stir until most of the liquid evaporates, 1 to 2 minutes. Add the cream and cook until reduced to a saucy consistency, 1 to 2 minutes. Stir in the parsley and season to taste with salt and pepper.

Make Ahead:
You can make and refrigerate the ragoût up to 2 days ahead. Just before serving, reheat it in a medium saucepan over medium heat. Stir in 1 or 2 Tbs. of the reserved mushroom-soaking liquid and 1 or 2 Tbs. heavy cream, letting both reduce slightly until the ragoût is just loose and saucy enough to spoon around the tenderloin. Stir in the parsley.

Costillas de Puerco con Verdolagas (Tomatillo-Braised Pork Country Ribs)

Instead of exchanging gifts this year, Number One's brother and sister-in-law suggested that we cook fabulous meals for each other and our families during their visit to the ranch. This is an excellent idea; each couple will get a night off to relax, socialize and drink a little more wine, and we will all enjoy splendid meals together.

To that end, I decided to prepare a Mexican feast. We have wonderful memories of our trip to Mexico with Number One's brother and our niece, and we all enjoy authentic Mexican food. H-Bomb declared that he doesn't want my Famous Lamb Tacos, so I pulled out my trusty cookbook. There are several recipes I've been wanting to try in Rick Bayless's Mexican Kitchen, and this is one of them. I plan to follow Rick's menu suggestions:

Golden Squash Blossom Crema
Tomatillo-Braised Pork Country Ribs
Chocolate Pecan Pie, Frontera Grill style

In Spanish, El Menu:

Crema de Flores de Calabaza
Costillas de Puerco con Verdolagas
Pay de Nuez y Chocolate, estilo Frontera Grill

All three recipes sound like there will be some work involved, but not what I would call "labor-intensive." There is enough work that I am excited to tell you: all the dishes above can be made ahead of time! I will post the variations that I am preparing, due in part to an ingredient-deficient grocery store, as well as the original version. What are we waiting for? Let's get to it!




**I had planned to make this in advance. I had every intention of making this in advance. It did not happen. Dinner is in three hours, and I am preparing this dish now. **

Costillas de Puerco con Verdolagas

I doubled the recipe below in order to serve 8 adults and 3 children. The store didn't have country pork ribs, so I used thick pork chops. I don't have a pan large enough to put all the meat in one layer, and I had already used my dutch oven pan for the squash soup, so I used my soup pot and browned the pork in batches. This greatly increased the time it took to prepare this recipe, and we ended up eating much later than anticipated. I also ran out of time and scrapped the dessert plans altogether. It didn't matter--the soup and the pork were so delicious that everyone ate plenty. Wine with dinner, and CG pulled out some store-bought truffles, and it was a perfect meal.

We will definitely make this again. Ahead of time.


Costillas de Puerco con Verdolagas Tomatillo-Braised Pork Country Ribs with Mexican Greens

Serves 4 to 6

FOR 2 1/4 cups Essential Simmered Tomatillo-Serrano Sauce Base:
1 1/2 pounds (15 to 18) tomatillos, husked and rinsed
Fresh hot green chile to taste (roughly 5 serranos), stemmed
1/2 cup chopped fresh cilantro, plus a few sprigs for garnish
Salt, about 1 1/2 teaspoons, plus some for sprinkling on the meat
______________________________________

2 tablespoons vegetable or olive oil
3 pounds (about 6 good-size pieces) pork country ribs (or 1-inch-thick pork blade chops)
2 small white onions, finely chopped, plus a couple of slices separated into rings, for garnish
3 garlic cloves, peeled and finely chopped
8 medium boiling potatoes (like the red-skin ones), quartered
3 cups (about 12 ounces) fresh purslane (verdolagas), rinsed and thick bottom stems removed
OR 6 cups loosely packed, sliced (1/2-inch pieces) chard leaves (you'll need a 12-ounce bunch)
OR two 10-ounce packages frozen leaf spinach, thawed, squeezed dry and roughly chopped **this last "shortcut" variation is the one I have to go with.

1. Making 2 1/4 cups Essential Simmered Tomatillo-Serrano Sauce base. Lay the tomatillos and chiles on a baking sheet and place about 4 inches below a very hot broiler. When they darken and soften, about 5 minutes, turn them over and broil the other side.

Roughly chop the chiles, then transfer them and the tomatillos (along with any liquid) to a food processor or blender. Puree, then add the chopped cilantro, 3/4 cup water, and salt.

2. The meat and potatoes. Over medium-high heat, heat the oil in a Dutch oven or Mexican cazuela large enough to hold the meat in a single layer. Sprinkle the meat with salt, then brown on all sides, 10 to 15 minutes. Transfer to a plate.

Turn on the oven to 325 degrees. Pour off all but a thin coating of oil from the pan. Add the onions and cook until translucent, about 4 minutes; add the garlic and cook 2 minutes longer. Stir in the tomatillo sauce base, let come to a rolling boil, then return the meat to the pan. Cover and bake in the oven until the meat is just tender, about 45 minutes. Remove from the oven and skim off any fat that has risen to the top of the sauce.

Add the potatoes to the hot pot, push them down into the sauce, cover and continue baking until potatoes are tender, about 20 minutes.

3. Finishing the dish. Stir the greens into the meat and potatoes, set the cover in place again, and bake 10 more minutes. Taste and season with a little more salt if necessary.
Transfer the ribs to a warm, deep serving platter. Arrange the potatoes around them, then spoon the sauce and greens over and around the meat. Strew the onion rings over the top, garnish with cilantro, and carry the impressive platter to the table.

ADVANCE PREPARATION--The dish may be prepared very successfully through step 2; cover and refrigerate. Bring to a simmer on top of the stove before continuing with step 3.

SHORTCUTS--Two 10-ounce packages frozen leaf spinach, thawed, squeezed dry and roughly chopped, can replace the fresh greens; add them just before serving.

VARIATIONS AND IMPROVISATIONS: The classic combination of purslane, potatoes and tomatillos can be made as a great vegetable dish or taco filling: Omit the meat, simply fry the onion and garlic, add the sauce base, then let reduce until thick; stir in 1 cup beef broth. Simmer until medium-thick, then add the potatoes, simmer 15 or 20 minutes, add the greens, simmer 5 to 10 minutes more, season, and serve (this is good with cubes of queso fresco as garnish).

An equal weight of chicken thighs or beef short ribs can replace the pork, as can thick tuna or swordfish steaks (thin the sauce base to a spoonable consistency with broth once it has come to a boil; add the potatoes-but not the browned fish-and bake 20 minutes, then nestle in the greens and fish and bake until both are as done as you like).