This recipe is simplicity itself, and it makes a pleasant switch from the usual Iamb with mint sauce. The preparation reflects the ecumenism of the South African kitchen. Asia is represented by the use of ginger, soy sauce and Chinese mustard. A British influence can be seen in the Worcestershire sauce and brown sugar. Put them together and you get an energizing jolt of flavor-sweet, sour, and spicy---that will give you a whole new perspective on lamb. I like to serve this lamb with equally ecumenical accompaniments:
noun (Tandoori-Baked Flat Breads). Persian-Style Steamed Rice, and Pineapple Achar
FOR THE LAMB:
1 bone-in leg of lamb (6 to 8 pounds), trimmed of any papery skin
6 cloves garlic, cut into thin slivers
6 thin slices fresh ginger, cut Into thin slivers
FOR THE GLAZE:
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons hot Chinese-style mustard or 1 tablespoon dry mustard
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper, to taste
1. Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart. Insert a sliver each of garlic and ginger into each slit. Place the lamb in a non-reactive roasting pan and set aside while you prepare the glaze.
2. Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, and ginger in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Cook until thick and syrupy, about 3 minutes, stirring frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary.
Let cool to room temperature.
3. Pour half the cooled glaze over the lamb in the roasting pan, brushing to coat on alt sides. Cover and let marinate, in the refrigerator, for 3 to 8 hours (the longer the better).
4. Set up the grill for indirect grilling (see page 14 or 16). placing a large drip pan in the center, and preheat to medium.
5. When ready to cook, place the lamb on the hot grate over the drip pan and brush with more glaze. Cover the grill and cook the lamb until done to taste, 2 to 2 1/2 hours; an instant-read meat thermometer inserted in the thickest part of the leg (but not touching the bone) will register 16Q`F for medium. Brush the leg with glaze two or three times during cooking. If using a charcoal grill, add 10 to 12 fresh coals per side every hour.
6. Transfer the lamb to a cutting board and brush one last time with glaze, then let stand far 10 minutes before carving. While the lamb stands, heat any remaining glaze to serve as a sauce with the lamb.
Pepper-Crusted Maple-Glazed Salmon
Off the Eaten Path by Bob Blumer
IF YOU MAKE only one recipe from this book, let this be the one. The deceptively easy yet indescribably delicious maple-soy marinade creates a candied salmon fillet that melts in your mouth, while the black pepper crust provides the perfect savory foil. Even people who don’t like fish become devoted converts after one bite. The closely guarded recipe was divulged to me — after several hours on the torture rack — by Andrew Zimbel, owner of The Amazing Food Service in Toronto. Such a big payoff for so little effort. Now that’s amazing.
3/4 cup maple syrup
1/4 cup soy sauce
4 (6-ounce) salmon fillets, skin removed
1/4 cup coarsely ground black pepper
1/2 teaspoon peanut (or other vegetable) oil, or a spritz of oil spray
In a small deep bowl, or a plastic bag, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long as possible (a minimum of 4 hours, but ideally 24 hours to do it justice). Turn salmon every few hours
Preheat oven to 500°F.
Rub oil on a 10 x 10-inch sheet of aluminum foil.
Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
Bake on the top rack of the oven for 7 minutes. (Syrup may cause fish to smoke when cooking - don’t be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. Don’t even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.
Le secret: The longer the salmon marinates (up to 48 hours) the better it is.
Note When multiplying the recipe for larger groups, it is not necessary to increase the marinade proportionately. Just mix enough marinade (in the same 3 parts maple syrup to 1 part soy sauce proportions) to cover all the fillets. tips for advance prep Although the fish can be placed in its marinade up to 48 hours in advance, it should only be peppered and cooked just before serving.
Gruyere Cheese Soup
1 lb. fresh broccoli or
one 10 oz. frozen pkg
2 med carrots, thinly sliced
1/4 cup sliced green onion
3 Tbs. butter or margarine
3 TBS flour
1/2 tsp ground nutmeg
1/4 tsp white pepper
3 cups milk
2 cups shredded Monterey Jack cheese (8 oz.)
1 cup shredded Gruyere cheese (4 oz.)
1/4 cup dry sherry
If using fresh
broccoli, wash and remove outer leaves and tough parts of stalks. Cut stalks
into small bite-size pieces, about 3/4 by 1/2 inch. (about 4 cups)
Add liquid and milk to green onion mixture all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more.
Add shredded cheeses, stirring till cheeses are melted.
Stir in cooked vegetables and sherry. Heat through.
Makes 6 servings.
Apple Pie Cake
1/4 cups of butter
Cream butter, sugar,
and egg. Beat well.
Herbed Inside Pork Loin
I wanted to make a boneless pork loin on the rotisserie and could not decide how to do it, so I made a combination of two favorite way and it worked well. The inside herbs are usually coated on the outside. Today, I moved them inside to make room for a baste. While this worked well on the rotisserie, it should be as good in the oven or on the grill.
Boneless Pork Loin (I used a third of the full loin)
Butterfly the loin the entire length. Inside rub the herbs, salt and pepper. Sprinkle with Worcestershire Sauce. Wrap the two halves around the spit and tie well with string. Cook at a medium heat, about 350 degrees.
When the pork is
nearing "done", paint the outside with a mix of the Honey Dijon mustard and
lime juice. Repeat about 15 minutes before it is done. Cook to an internal
temperature of 160 degrees. Let stand ten minutes before slicing.
Looking for a "make ahead" meal for when you have no time? When we stayed at the Dragon Run Inn in Virginia last year, this simple but elegant quiche was served for breakfast. The Inn owner gave us the recipe and we have made it a few times since. We make two and freeze one.
1 Lb. of Crabmeat
1 cup condensed milk (one 14 oz. can)
Prick pie shells, set aside. Preheat oven to 350 degrees. Beat eggs slightly, add all other ingredients. Mix together and pour into pie shell.
Bake at 350 degrees for one hour (or until knife inserted in center comes out clean). Cool 20 minutes.
Serves 12. Can be frozen and reheated.
Sue Hertzler Dragon Run
Sometimes the best recipes just "happen" and are created on the fly. That is the case with this chicken recipe that is simple to prepare, yet elegant enough to serve under the fanciest of circumstances.
Boneless skinless chicken thighs (other parts will also
In a shallow dish, mix together the flour and seasonings.
Heat a skillet that can go into the oven. Add oil to brown the chicken and allow it to heat. Preheat the oven to 350 degrees.
Dredge the chicken parts in the flour mix, then brown well in the pan. Turn at least once. When nice and browned, squeeze a half a lime over the chicken. Be sure to get some on each piece. Pour about a 1/4 to 1/2 cup of whine wine into the pan.
Place the skillet into the preheated oven for about 20 minutes to cook the chine through, about 165 degrees on a meat thermometer.
Remove the chicken to a serving platter. Reduce the sauce left in the pan. You may want to add a bit more wine to deglaze the pan, then reduce a bit more. Pour the remaining sauce over the chicken.
Garnish the platter
with a few lime slices and other greens. Serve with a white wine of your
Flambéed Peaches With Mascarpone And Nuts
2 tablespoons butter
Heat butter and sugar until sugar is melted and just starting to brown.
Add peach halves and spoon sauce over them. Push the peaches to one side of the pan and increase the heat. Carefully pour in the brandy and ignite.
Allow the flames to subside, then remove the peaches.
In small dry sauté pan, add almond slices and chopped hazelnuts. Sauté almonds. Remove from heat. (Tip: You don’t need additional oil when sautéing nuts; they have their own.)
Spoon mascarpone in center of peaches, sprinkle nuts and garnish with mint and confectioners’ sugar.