-
Your guide to LAMB perfection
Roasting Temperature: 325°F
Rare: 125°F (about 15 minutes per pound)
Medium-Rare: 130°F to 135°F (about 20 minutes per pound)
Medium: 135°F to 140°F (about 25 minutes per pound)
Well-Done: 155°F to 165°F (about 30 minutes per pound) -
Always add fresh rosemary to lamb
Lamb Is Already Tender:
Don't Overdo It!
No HASSLE at ALL!
Hasselback Potatoes!
- Small
fingerling potatoes (wash them well)
- 4 tablespoons extra virgin olive oil (or enough to coat the potatoes)
- 1 clove garlic,
finely chopped
- A handful fresh dill finely chopped + extra for garnish
- 1 teaspoon blood orange zest, grated
- Sea salt and pepper
- Place a potato on a work surface with the cut side down. With a sharp knife cut thin vertical slices from one
end to the other, being careful not to cut all the way through. You can place wooden spoons or chopsticks on either side of the potato to keep your knife from slicing through.
- Place in the oven and bake for 20 minutes.
- Remove from the oven and brush all over with the olive oil mixture, separating the slices slightly with a knife to get some of the mixture between the slices.
- Put them back in the oven for 20 minutes.
- Brush the potatoes with the remaining oil, sprinkle generously with sea salt and return them to the oven for 20/30 minutes or until crisp and golden on the exterior and soft on the inside.
The Grand Finale!
Dessert is served......
Roll out a sheet of puff pastry, slice pears and plums and coat with raspberry jelly, lemon juice and lemon zest then a sprinkling of sugar.
Bake for 20 mins for pure JOY!
Hail to the Z............Z for Zucchini
6-Ingredient Zucchini Fritters
We added shredded cheese to our fritters before we baked them just because we could!
Bake at 350 degrees for 20 mins..........or until golden brown.
😙 Z-LICIOUS!!!!!
-
Ingredients:
4 cups shredded zucchini
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts)
A dollop of Sour cream
Shredded cheese -
Squeeze me please
Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands and a dish towel, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
-
Pull it together
Add the flour, eggs, sliced scallions, 1/4 teaspoon salt, 1/8 teaspoon pepper, cheese and sour cream to the bowl, stirring until the mixture is combined.
Our Version of a Decadent Surf and Turf Menu.....
Sirloin roast topped with truffle butter gravy and crab stuffed mushrooms.
For the Mushrooms.....
Ingredients
1 cup crabmeat
1/2 cup cream cheese
1/2 cup green onions, chopped
1/2 cup chives, chopped
4 tablespoons Parmesan
Make your own house Seasoning using salt, pepper, garlic powder, chili powder
10 to 12 white mushroom caps
1/2 cup bread crumbs
Nonstick cooking spray
Directions
Preheat the oven
to 375 degrees F.
Combine the crabmeat, cream cheese,chives and parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer
to the oven and bake for about 20 minutes, or until the filling is hot and melted.
-
The Main Attraction
For the roast simply sear in a cast iron skillet coated in your house seasoning with added fresh chives and then tuck away in a preheated oven at 350 degrees for 30 minutes.
-
Complimentary Sidekick
Serve creamy mash potatoes along this steak house classic or a nice caesar salad. We opted for the CARBS to go with our CRABS!!!!!
For the tots just cook potatoes until fork tender then toss in heavy cream, butter, salt, pepper and chives. -
Something in Common
There should be one common component that ties these lovelies all together. In todays menu that would be chives!
Jenny Pinder
Oh my goodness the crab stuffed mushroom were to die for. I could get an IV of the bLack truffle butter gravy!!! Thank you for a scrumptious lunch!
Beth
Any time my sweet Jenny!