Linda’s Tree House Salad, David’s Grilled Lamb Chops and The Winery at Holy Cross Abbey

June 11, 2011 at 5:20 pm | Posted in Lamb, Salads | 28 Comments
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Pull up a chair and sit back and relax, we’ve got a lot to cover in this post.

From now on, I think I’m going to let our friends Linda and David be my recipe “finders”. Everything passed on from them has been outstanding. Let’s take a look at some great finds, compliments of our friends. This most recent story starts with David being asked to be a judge at a car show in Canon City, CO. They asked us to keep their dog, Sassy, for their overnight stay that Saturday. 

Continue Reading Linda’s Tree House Salad, David’s Grilled Lamb Chops and The Winery at Holy Cross Abbey…

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Lamb Kabobs with Arugula and Creamy Lemon Vinaigrette

May 28, 2011 at 8:52 am | Posted in Lamb, Light Meals | 32 Comments
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I’m sure hoping you’ll sit up and take notice and give this one a try very soon.  And preferably on a work week evening for a quick easy meal that just happens to end up on your plate as restaurant-quality delicious.   Now that’s a treat that deserves a standing ovation.

Continue Reading Lamb Kabobs with Arugula and Creamy Lemon Vinaigrette…

Chipotle Cheddar Bacon Barbeque Burgers

June 1, 2010 at 11:45 pm | Posted in Beef, From the Grill, Lamb | 27 Comments
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Located on one corner of our beautiful Coors Field baseball stadium in downtown Denver is the Sandlot Brewery and Rounders Pub. Years ago when we had season tickets to the Rockies Games, we’d always stop in at Rounder’s for a pre-game burger. 

Sandlot was a test brewpub for Coors and Rounders served up your pre-game grub. During Rockies games it is closed to the public and only accessible from inside Coors Field for attendees of the baseball game.  Even when we arrived early for those afternoon games, we’d have to wait almost 45 minutes for a table.   Worth it…for both people watching and the food.

My favorite burger on the menu was their buffalo burger. A bison patty with melted cheese, barbeque sauce and topped with a couple of slices of bacon and  onion.  Easy enough to recreate at home! 

This time I used some Chipotle Cheddar cheese that I bought at Smith’s Market  when I was in Kansas. This cheese comes from Jason Wiebe Dairy in Durham, Kansas. It’s  not only delicious but some of the best melting cheese I’ve ever worked with. It worked like a charm grated for some nachos last week and beautiful on these burgers. Not to mention a great and unique flavor addition to both dishes.

Chipotle Cheddar Bacon Barbeque Burgers

 (didn’t use bison this time)

1/3 pound ground lamb

1/3 pound 85-15% ground beef

2 slices yellow sweet onion

2 slices bacon, fried and sliced in half

Your favorite barbeque sauce

Chipotle cheddar cheese

Mix the lamb and beef together then form two hamburger patties. Sprinkle with salt, pepper and a dusting of Canadian Steak Seasoning. Grill up your burgers, brush buns with butter toast them on the grill and add your cheese towards the end to melt. To build your burger, place burger on the bun, add a little barbeque sauce, some onion and dig in.

Serves 2

Chipotle Cheddar Bacon Barbeque Burgers…

It’s What’s For Dinner!

1 year ago Rick Bayless Short Ribs

A Great Little Find

May 11, 2010 at 3:58 pm | Posted in Lamb, Light Meals, Salad Dressings | 33 Comments
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I know this doesn’t look like much, but please believe me, it is “much”! 

Maybe I should have put a shiny fork across the salad bowl.  But not to fret, I’ll have plenty more photography chances with this one as I’ll definitely be serving it up over and over. 

I found this on Sunday while leisurely catching up on food magazine reading.   You see, I have this pile of food magazines next to the bed that can get quite unruly if I get behind on my reading. My husband calls it the “Rat’s Nest”. 

Currently in the Rat’s Nest, you’ll find Food and Wine, Bon Appetit, Saveur, Sunset, The Food Network Magazine…Oh, I guess you can count Wine Spectator too, since some of those wineries can put out some great little recipes here and there. 

I’ve been wanting to prepare lamb since Easter and haven’t done it, so this recipe with its interesting combination of lamb and cumin vinaigrette promptly received a sticky note to mark its location.

This salad is as texturally interesting as it is in flavor. Matchstick pieces of jicama, cucumber and carrot all with different levels of “crunch” make a fabulous combination as well as looking quite pretty. And tossed with that Cumin Vinaigrette…Lordy! Delicious. So delicious that you almost forget about those tender slices of grilled leg-0-lamb until they melt in your mouth with flavor. Did I mention easy? Especially easy using a mandolin for those matchsticks. Take a look:

I love Chef Sang Yoon’s comment for this creation:  “Lamb seasoned with cumin is very Indian, as well as Sichuan and Yunnan. But no one in Asia would serve lamb on a salad; that’s just me being Californian”.

You’ll find the recipe below, or hop on over to http://www.foodandwine.com/recipes/grilled-lamb-salad-with-cumin-vinaigrette  to add it to your “favorites” over at foodandwine.com.  It’s really a more high tech method for marking recipes you want to try.  🙂

Grilled Lamb Salad With Cumin Vinaigrette, by Sang Yoon, February 2010 Issue, Food and Wine Magazine:

Ingredients

  1. One 1-pound piece boneless leg of lamb, about 3 inches thick
  2. 1/4 cup vegetable oil, plus more for rubbing
  3. 2 teaspoons ground cumin
  4. Salt and freshly ground black pepper
  5. 3 tablespoons white wine vinegar
  6. 1 teaspoon honey or agave nectar
  7. 1/2 teaspoon dry mustard
  8. Freshly ground white pepper
  9. 4 cups thinly sliced romaine lettuce
  10. One 6-ounce piece of jicama, peeled and cut into matchsticks
  11. 1 large carrot, cut into matchsticks
  12. 1 medium seedless cucumber, peeled and cut into matchsticks
  13. 1/2 cup shredded basil, plus 4 sprigs
  14. 2 red jalapeños, seeded and sliced
  15. 4 cilantro sprigs

Directions

  1. Light a grill. Rub the lamb with oil, sprinkle with 1 teaspoon of the cumin and season with salt and black pepper. Let stand at room temperature for 10 minutes.
  2. Meanwhile, in a bowl, combine the vinegar, honey, mustard and the remaining 1 teaspoon of cumin. Whisk in the 1/4 cup of oil and season with salt and white pepper.
  3. Grill the lamb over moderate heat, turning a few times, until charred and medium-rare, about 12 minutes. Transfer the lamb to a carving board; let rest for 5 minutes.
  4. In a large bowl, toss the romaine with the jicama, carrot, cucumber, shredded basil and jalapeños. Add the dressing and toss well. Transfer to plates. Thinly slice the lamb and arrange the slices on the salad. Garnish with the cilantro and basil sprigs and serve.

Grilled Lamb Salad With Cumin Vinaigrette,
It’s What’s For Dinner!

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