Sunday, November 14, 2010

Lamb Flatbread Taco

After a very late night visit to Paco's Tacos in Five Points on Saturday night, we were inspired to make more taco-y goodness on Sunday.

Marinated, grilled lamb shoulder in a warm flatbread with grilled peppers and onions, and fresh pico de gallo.

lamb taco_blog

Lamb Marinade

Blend in a food processor:
1/2 onion
3 garlic cloves
1 small tomato
1 tsp salt
1/4 tsp black pepper
1 Tbsp soy sauce
1/4 tsp chili powders
1/2 tsp cumin
2 whole dried chilis
Add fresh rosemary and oregano

Marinate lamb should chops for at least four hours, grill, and the cut into bite size pieces.

Monday, July 05, 2010

Blueberry Pie

Apparently the cooking gods wanted me to play with blueberries this weekend.

First, Chef taught us about mini blueberry tarts at last week's class at Let's Cook, then one of C's co-workers sent him home with a gallon size ziplock bag filled to the top of fresh picked berries.

Don't you love when a plan comes together.

Prepped and ready for the oven...

Homemade or pre-packaged pie dough (top & bottom crust)

¾ cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
dash vanilla extract
6 cups fresh blueberries, rinsed and dried

Milk or half & half
2 teaspoons granulated sugar

Served a la mode. We couldn't wait for the pie to fully cool to dive in, so the juices didn't have time to thicken. Who can wait?


Prep Pan -- Line a 9 inch pie pan with the bottom pastry. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.

Prepare Filling:
In a medium mixing bowl, combine sugar, cornstarch, cinnamon, nutmeg; stir to combine. Add the blueberries and toss to coat them with the sugar mixture. Let the filling sit for 5 to 10 minutes to let the berry juice develop and the cornstarch dissolve.

Assemble Pie:
Spoon the blueberry mixture into the chilled pie shell, mounding the berries slightly in the center. Add top crust, cover the pie loosely with plastic wrap and refrigerate for 30 to 60 minutes to chill.

While pie is refrigerating, preheat oven to 425 degrees.

Remove pie from refrigerator. Using a pastry brush, lightly brush the pie rim and stars with milk or half and half cream. Sprinkle with sugar.

Line a rimmed baking sheet lined with foil. Place pie on the baking sheet and transfer to the oven.

Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 40 to 50 minutes, or until the juices are thick and bubbling and the crust is a golden brown.

Monday, May 31, 2010

Memorial Day

The unofficial start to summer is here, and while guests wait for the grill to heat up, might I suggest a make-ahead antipasto tray.

Sunday, April 25, 2010

Sunday Dinner, Roasted Cornish Game Hens

A few years ago, C and I got in the routine of roasting a chicken every Sunday. While we don't do it every weekend anymore, a roasted bird is still a fairly common Sunday night dinner. Today, after browsing the meat department, we decided on roasted cornish game hens.

Here are the hens ready for the oven...

My usual preparation is a simple garlic-thyme-butter. For two hens I make a paste of 1 tbsp softened butter, 1 clove minced garlic, minced fresh thyme (or any other fresh herbs you have on hand), salt and pepper. The paste is simply slathered on the skin and then the hens are roasted in a 400° oven for 1 hour.

Despite the name, game hens are not game birds at all... they're actually a typical chicken that is just slaughtered at a young age. For that reason they command a higher price, but they are still quite affordable.