View this_to those who see comes the appetite to pounce on what they see...Bring him the goat!!!
Lamb Chops Au Poivre
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When you're in a hurry for a fancy feast, this entree definitely impresses. The secret lies in the mixed peppercorn blend found in the spice or gourmet sections of supermarkets.
Serves: 6
Ingredients:
• 12 lamb rib or loin chops, cut 1 inch thick (about 3 pounds total)
• 2 to 3 teaspoons dried whole mixed peppercorns
• 5 tablespoons coarse-grain brown mustard
• 4 teapoons snipped fresh rosemary or 3/4 teaspoon dried rosemary, crushed
• 2 cloves garlic, minced
• 1/2 cup soft bread crumbs
• Fresh rosemary sprigs (optional)
1. Trim fat from meat. Cut a pocket in the side of each lamb rib or loin chop; set aside.
2. Crush peppercorns with a mortar and pestle. (Or, place in a plastic bag; seal and crush peppercorns with the flat side of a meat mallet.) In a small bowl combine crushed peppercorns, mustard, rosemary, and garlic. Spread about 1/2 teaspoon of the mixture in the pocket of each chop. Reserve remaining mustard mixture.
3. Place lamb chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 5 minutes.
4. Meanwhile, stir bread crumbs into remaining mustard mixture. Turn chops. Broil 2 minutes more. Spread some of the crumb mixture evenly over each chop. Broil for 3 to 4 minutes more for medium doneness. Garnish with rosemary sprigs, if desired.
Nutrition information: per serving: 291 calories, 14 g total fat, 5 g saturated fat, 112 mg cholesterol, 298 mg sodium, 3 g carbohydrate, 0 g fiber, 35 g protein, 0% vitamin A, 0% vitamin C, 5% calcium, 20% iron.
Roasted Lamb with Sautéed Artichokes
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Serves: 4
Ingredients:
• 1 small leg of lamb, 4 to 6 pounds (bone in)
• 2 cups dry white wine
• 6 tablespoons Ligurian extra virgin olive oil
• 16 baby artichokes, trimmed of outer leaves in acidulated water, whole
• 4 cloves garlic
• 1/4 cup mint leaves
• Salt and pepper to taste
Preheat oven to 425 degrees F.
Rub leg of lamb with salt and pepper and place in roasting pan with 2 cups of wine and place into oven. Roast 1 hour and 20 minutes until cooked through (well done).
Meanwhile, slice artichokes into quarters. In a 12-inch sauté pan, heat oil over medium heat with garlic cloves until bubbling and add artichokes. Cook until very tender, about 15 to 20 minutes, and remove from heat. Sprinkle with mint leaves and season with salt and pepper. When lamb is cooked, remove and allow to rest 10 minutes. Carve into 3/4-inch thick slices and serve with artichokes on the side.
Eggs and Toast Omelet
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Serves: 2
Ingredients:
• 1/2 cup thinly sliced red onion slivers
• 1 teaspoon olive oil
• 1 1/2 cups 1/2-inch-squares of sliced caraway rye bread
• 1/3 cup chopped canned stewed tomatoes, including some juice
• 1 teaspoon red wine vinegar
• 1/2 teaspoon minced fresh marjoram leaves or
• 1/4 teaspoon dried marjoram
• 4 large egg whites
• 2 large eggs
• 2 tablespoons water
• 1/2 teaspoon minced fresh rosemary leaves or 1/4 teaspoon crumbled dried rosemary
• Salt and pepper, to taste
• Fresh marjoram sprigs, for garnish
In a 9- by 13-inch baking pan, combine onion and oil, then mix in bread. Bake in a 400 degree F oven until bread is golden, 10 to 12 minutes. Stir in tomatoes, vinegar, and minced marjoram and spread evenly in pan. Bake until crisp to touch, about 8 minutes; stir halfway through baking. Keep warm.
Meanwhile, in a bowl, whisk egg whites, eggs, water, and rosemary until well blended. Place a 7- to 8-inch nonstick frying pan over medium heat. Add half of egg mixture. As eggs cook, gently lift cooked portion to allow uncooked portion to flow underneath, about 2 minutes; then let stand on burner until top is set, about 1 minute more.
Spoon half of bread mixture onto half of omelet, then turn other half of omelet over bread to cover. Slide onto a plate. Repeat to make second omelet. Garnish with marjoram sprigs.
Nutrition information: Per serving: 243 cal. (30 percent from fat); 8 g fat (2 g sat.); 213 mg chol.; 507 mg sodium
Eggs Benedict
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Serves: 6
Ingredients:
• 1 package English muffins
• 12 slices Canadian bacon
• 8 oz. grated Swiss cheese
• 12 eggs
• 2 cups milk
• black pepper, to taste
• Cayenne pepper, to taste
• Hollandaise Sauce
Grease 12 - 8 oz. ramekins; set aside. Cube English muffins and place enough in each ramekin to fill half way. Sprinkle muffins with a small handful of cheese. Place a slice of Canadian bacon on next and top with more cheese.
Beat eggs slightly; add milk and peppers to taste. Divide among ramekins. Cover and place in refrigerator overnight.
Bake uncovered at 350 degrees for 30 minutes. Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika before serving.
