- 1 T. olive oil
- ½ pound ground lamb
- 3-4 cloves garlic chopped
- 1 t. crushed red peppers
- ½ t. cumin
- 1 cup cooked French green lentils (from ½ c. dried)
- 1 English cucumber chopped
- ½ cup chopped cilantro
- ½ cup chopped parsley
- 1 ½ cups plain high fat Greek yogurt
Heat oil in medium skillet over medium high heat. Season lamb with salt and pepper and arrange in pan in an even patty about ¼ inch thick. Brown both sides, then add cumin, garlic and red peppers and continue to cook while you break up the meat into crumbs. Transfer to bowl. Place cooked lentils in the skillet and cook tossing occasionally until heated through and starting to crisp. Return lamb mixture to skillet and mix well until all is warmed through. Remove from heat and stir in cubes, cilantro, and parsley. Spoon yogurt onto plates about 1/8 inch, then spoon on lamb mixture. Serve with lemon wedges and homemade pita chips.
- 8 ounces fresh Brussels sprouts
- 1-2 T. olive oil plus ¼ cup
- Kosher salt
- Cracked black pepper
- 4 fresh radishes
- Half small red onion
- 1 Granny Smith apple sliced thin
- 4 ounces bacon diced (I often use pancetta)
- 2 T. brown sugar
- 1 T. Dijon mustard
- ¼ cup champagne vinegar
- 2 ounces pistachios
- 4 ounces of fresh greens (I use arugula)
Halve or quarter the Brussels sprouts and toss in oil, salt and pepper. Either char sprouts on the grill or sauté in a skillet on the stove. Shave the radish, onion and apple as desired and reserve.
Render the diced bacon in a sauté pan until cooked through. Add sugar, mustard, and vinegar to the pan with the bacon and fat and bring to a boil. Pour the mixture into a small mixing bowl. Slowly add ¼ cup of oil while whisking to form an emulsification. Once emulsified, add salt and pepper to taste and keep warm. Mix Brussels sprouts, radish, apple, onion and pistachio with vinaigrette. Once evenly distributed, fold in greens softly to prevent wilting. I actually like the arugula to wilt a bit.
- 1 pound dried pasta
- ½ cup EVO
- 2 shallots thinly sliced
- 5-7 cloves of garlic finely chopped
- 2 ½ pounds of clams scrubbed clean
- ½ cup fresh parsley chopped
- ½ cup dry white wine
- 2 T. unsalted butter cut in small cubes
Heat oil in large sauté pan. Add shallots and garlic and sauté until soft and translucent – about 3-4 minutes. Add clams and wine. Cover and simmer for 6-8 minutes until clams have opened. Add chopped parsley. Whisk in butter to thicken. Open some of the clams, leave others in shell. Cook pasta and add it to sauté pan and mix thoroughly.
- 6 T. EVO
- 1 cub Israeli couscous
- 2 cups water
- 2-3 cups of watermelon, seeded, cubed, diced
- ¾ cup feta, goat or mozzarella cheese
- 1/3 cup chopped basil
- 1 cup arugula chopped
- ¼ cup white wine or sherry vinegar
Heat 1 T. oil, add couscous and brown until toasty (4-5 minutes). Add 2 cups water and salt and bring to boil. Reduce heat, cover and simmer 15 minutes. Spread couscous evenly on baking sheet. Drizzle 2 T. olive oil and stir. Cover with plastic wrap and cool in refrigerator. Prepare all remaining ingredients and combine in a large bowl. Combine cooked couscous, watermelon, cheese, basil and arugula. In separate bowl whisk 3 T. olive oil, vinegar, and salt and toss with watermelon mixture.
- 5 large potatoes, peeled and chopped (use a Russet or Idaho potato)
- 2 cloves garlic minced
- 2/3 cup EVO
- ½ cup white wine vinegar
- 1/3 cup chopped fresh parsley (you can substitute cilantro)
- Finely chopped scallions – optional
Bring a large pot of water to boil. Add potatoes and cook until tender, but still firm, about 15 minutes. Drain, cool and chop. I actually chop mine before I boil them. They cook quicker. In a large bowl, mix garlic, olive oil, vinegar and parsley/cilantro. Add potatoes and toss to evenly coat. Cover and refrigerate overnight.
- 3 ½ POUNDS Yukon Gold potatoes, peeled and cut into 1 ½ inch pieces
- Kosher salt and pepper
- ½ t. baking soda
- 6 T. duck fat
- 1 T. chopped fresh rosemary
Adjust oven rack to top position, place rimmed baking sheet on rack and hear oven to 475 degrees.
Bring 10 cups water to boil over high heat. Add potatoes, 1/3 cup salt and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to bot and place over low heat. Cook, shaking pot occasionally until surface moisture has evaporated, about 2 minutes. Add 5 T. duck fat and 1 t. salt. Mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds. Remove baking sheet from oven, transfer potatoes to sheet and spread into even layer. Roast for 15 minutes. Remove sheet from oven. Using a thin, sharp metal spatula, turn potatoes. Roast until golden brown, another 12-15 minutes. While potatoes are on roast, combine rosemary and remaining 1 T. duck fat in a bowl. Remove potatoes from oven. Spoon rosemary fat over potatoes and turn again. Continue to roast until potatoes are well browned and rosemary is fragrant, about 3-5 minutes. Season with salt and pepper and serve immediately.
- 1 beef tenderloin (3-4 pounds)
- Frozen lemon juice
- Lawry’s season salt
- Garlic powder
- Kitchen Bouquet
Pour 3 T. frozen lemon juice over tenderloin and let sit for 1 hour. Pour off lemon juice. Sprinkle Lawreys to cover all sides of tenderloin. Sprinkle with garlic powder. Let sit. Melt ½ stick of butter. Stir butter and 2 T. Kitchen Bouquet together. Spoon or brush mixture over meat. Cover completely. Cover pan with saran wrap and aluminum foil. Refrigerate overnight. Remove from refrigerator an hour or so prior to cooking. Bake uncovered in low sided pan. Do NOT preheat oven. Bake 45 minutes at 350 degrees for rare or to 140 degrees on a meat thermometer.
- 3 T. flour
- 1 t. salt
- 2 chicken breasts, skinned, boned and halved
- 4 chicken thighs, skinned and boned
- 1 T. butter
- 1 T. oil
- 2 T. curacao
- ¾ cup dry Champagne
- 1 cup chicken bouillon
- 1 cup sliced fresh mushrooms
- 1 T. butter, melted
- ½ cup whipping cream
Combine flour and salt. Coat chicken pieces with flour mixture. Heat 1 T. butter and oil in large skillet. Add chicken and cook for 5 minutes on each side. Place chicken in 9x9x2 baking pan and bake at 350 degrees uncovered. Pour fat from skillet and add curacao, champagne and bouillon. Bring just to a simmer. Add chicken and simmer uncovered for 20 minutes or until tender. Cook mushrooms in 1 T. butter and add to chicken along with cream.
- ½ bottle of chili sauce
- 1 cup oil
- 1 cup cider vinegar
- 2 cups sugar
- Salt 1 small onion crushed
- ½ t. dry mustard
- ½ t paprika
Do NOT use blender. Mix all ingredients except oil. Then incorporate oil.
1 can Eagle Brand milk
- 1 graham cracker crust in 9” pie dish
- ½ cup finely chopped walnuts
- 3-4 ripe bananas
- 1 package dream whip
Cover can of milk with water and boil for 3 continuous hours. You will have to keep adding boiling water as it will boil away. Be sure can is always covered. Then refrigerate can for 24 hours. Open can at both ends and slide out carmel roll. Cut in ½” slices and place on pie crust bottom. Sprinkle chopped nuts over carmel, then sliced bananas. Cover with dream whip. Refrigerate 3 hours.