Michael's recipe
ingredients
1-1/2 pounds sweet Italian sausages, casings removed
1-1/2 cups coarsely grated zucchini
1/2 cup finely chopped red onion
1/2 cup minced fresh parsley
1/4 cup fine dry breadcrumbs
1 large egg
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
Fresh rosemary sprigs
preparations
Preheat oven to 350 degrees F.
Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover. Chill)
Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165 degrees F., about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.
Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts
Tuesday, February 3, 2009
Rib-Eye Tacos with Onion Jam and Horseradish Creme Fraiche
Todd English recipe, found by my wonderful Michael
ingredients
Horseradish creme fraiche
1 cup finely grated peeled fresh horseradish root (about 4 ounces)
1 ea 8-oune container creme fraiche or sour cream
1/4 cup white wine vinegar
Course kosher salt
Onion Jan
1-1/2 pounds red onions, very thinly sliced
2 cups dry red wine
2 tablespoons honey
1 tablespoon chopped fresh thyme
2 tablespoons red wine vinegar
Tacos
10 ea 7 to 8 inch diameter flour tortillas, each cut into 5-inch squares
2 tablespoons olive oil
4 ea 9 to 10 ounce boneless rib-eye steaks, excess fat trimmed
Fresh cilantro sprigs
Preparation
For horseradish creme fraiche:
Mix first 3 ingredients in small bowl to blend. Season to taste with kosher salt. (Can be prepared 1 day ahead) Cover and refrigerate.
For onion jam:
Combine onions, wine, honey and thyme in large skillet. Bring to boil. Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes. Mix in red wine vinegar. Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.)
For tacos:
Preheat oven to 350 degrees
Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes. Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillet over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
Transfer steaks to cutting board. Thinly slice steaks crosswise. Divide steak slices among warm tortillas. Top with onion jam, then spoonful of horseradish creme fraiche. Garnish with cilantro sprigs.
ingredients
Horseradish creme fraiche
1 cup finely grated peeled fresh horseradish root (about 4 ounces)
1 ea 8-oune container creme fraiche or sour cream
1/4 cup white wine vinegar
Course kosher salt
Onion Jan
1-1/2 pounds red onions, very thinly sliced
2 cups dry red wine
2 tablespoons honey
1 tablespoon chopped fresh thyme
2 tablespoons red wine vinegar
Tacos
10 ea 7 to 8 inch diameter flour tortillas, each cut into 5-inch squares
2 tablespoons olive oil
4 ea 9 to 10 ounce boneless rib-eye steaks, excess fat trimmed
Fresh cilantro sprigs
Preparation
For horseradish creme fraiche:
Mix first 3 ingredients in small bowl to blend. Season to taste with kosher salt. (Can be prepared 1 day ahead) Cover and refrigerate.
For onion jam:
Combine onions, wine, honey and thyme in large skillet. Bring to boil. Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes. Mix in red wine vinegar. Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.)
For tacos:
Preheat oven to 350 degrees
Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes. Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillet over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
Transfer steaks to cutting board. Thinly slice steaks crosswise. Divide steak slices among warm tortillas. Top with onion jam, then spoonful of horseradish creme fraiche. Garnish with cilantro sprigs.
Liguine Agnello
Janice's Recipe
ingredients
1 pound leg of lamb
2 tablespoons pesto sauce
1 tablespoon garlic, chopped
2 tablespoons fresh basil
1/2 cup balsamic vinegar
4 fresh tomatoes, chopped
1 tablespoon crushed red pepper
1 teaspoon salt
1 cup olive oil
2 pounds fresh linguine
preparation
Marinate the lamb in garlic, pesto, balsamic vinegar, basil, red pepper and salt for 2 hours. Add chopped tomatoes and 2 fluid ounces balsamic vinegar to lamb mixture, then let it cook on stove top in a saute pan until most of the liquid is evaporated. Boil the fresh linguine noodles for 3-1/2 to 4 minutes. Pour lamb mixture over the hot linguine and serve.
ingredients
1 pound leg of lamb
2 tablespoons pesto sauce
1 tablespoon garlic, chopped
2 tablespoons fresh basil
1/2 cup balsamic vinegar
4 fresh tomatoes, chopped
1 tablespoon crushed red pepper
1 teaspoon salt
1 cup olive oil
2 pounds fresh linguine
preparation
Marinate the lamb in garlic, pesto, balsamic vinegar, basil, red pepper and salt for 2 hours. Add chopped tomatoes and 2 fluid ounces balsamic vinegar to lamb mixture, then let it cook on stove top in a saute pan until most of the liquid is evaporated. Boil the fresh linguine noodles for 3-1/2 to 4 minutes. Pour lamb mixture over the hot linguine and serve.
Rack of Lamb with Caramelized Shallot and Thyme Crust
Janice's Recipe
ingredients
1-1/2 tablespoons olive oil
3 large shallots, chopped (about 1/2 cup)
3 tablespoons balsamic vinegar
1/2 cup fine fresh bread crumbs
1-1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1 frenched rack of lamb (7 or 8 ribs) at room temperature, trimmed of fat
1 teaspoon Dijon mustard
preparation
Preheat oven to 400 degrees.
In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
Season lamb with salt and pepper and arrange, rib side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135 degrees F. for medium rare, 25 to 30 minutes. Carefully transfer lamb to a cutting board and let stand 5 minutes.
Slice lamb into chops. Serves 2 generously. May be doubled.
ingredients
1-1/2 tablespoons olive oil
3 large shallots, chopped (about 1/2 cup)
3 tablespoons balsamic vinegar
1/2 cup fine fresh bread crumbs
1-1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1 frenched rack of lamb (7 or 8 ribs) at room temperature, trimmed of fat
1 teaspoon Dijon mustard
preparation
Preheat oven to 400 degrees.
In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
Season lamb with salt and pepper and arrange, rib side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135 degrees F. for medium rare, 25 to 30 minutes. Carefully transfer lamb to a cutting board and let stand 5 minutes.
Slice lamb into chops. Serves 2 generously. May be doubled.
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