Ingredients

• 3/4 tsp. cinnamon
• 4 (1" thick) lamb shoulder chops
• 1 to 2 garlic cloves, pressed
• 2 c. flat-leaf parsley including trimmed stems
• 2 c. mint including trimmed stems
• 1/3 c. distilled white vinegar
• 1/2 c. extra-virgin olive oil
• 1 small package frozen peas
• 3 tbsp. water
• 2 tbsp. unsalted butter

Preparation

Add sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl. Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.

Preheat broiler. Stir together cinnamon and 1 1/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once or twice, 8 to 10 minutes total for medium-rare.

Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.

Gourmet, November 2009

Ingredients

• 1 tbsp. olive oil
• 1 tsp. ghee or butter
• 1 rabbit, cut into serving pieces
• salt and pepper
• 1 large onion, chopped
• 2 tbsp. minced or grated fresh ginger
• 1 tbsp. pressed garlic
• 1 sm. Anaheim or serrano chile
• 1 tbsp. curry powder
• 1 tsp. garam masala
• 1/2 tsp. turmeric
• 1/2 tsp. cayenne pepper
• 1 c. low-sodium chicken broth (or as needed)
• 1 can coconut milk
• 1 lime
• fresh cilantro, chopped rice, for serving

Preparation

1. Preheat the oven to 350 degrees. In a large dutch oven over medium high heat, melt the ghee and oil. Sprinkle the rabbit with salt and pepper. When the oil is hot, brown the rabbit on all sides, about 10-15 minutes.

2. While the rabbit is browning, pulse half of the onion, ginger, and garlic together in a food processor until finely minced.

3. Reduce the heat under the rabbit and add the rest of the onion. Cook until golden, about 5 minutes. Add the mix from the food processor, sautee for 2-3 minutes. Stir in the curry powder, garam masala, turmeric, and cayenne. Cook, stirring constantly, for 2 minutes, then stir in coconut milk, chicken stock, and the juice and hull of 1/2 of the lime. Bring to a simmer. Cover and place in the oven to cook for 90 minutes.

4. Remove the pot from the oven. Stir in the juice of the other 1/2 lime and the cilantro. Taste and adjust for seasoning, possibly adjusting thickness with more broth. Serve over rice.

Lindy’s Fusion, extensively modified by Mom

Ingredients

• 4 (6-8 oz) halibut fillets, ¾ to 1 inch thick
• Salt and pepper
• 6 tbsp. unsalted butter
• 2 fennel bulbs, halved, cored, and sliced thin
• 4 shallots, halved and sliced thin
• ¾ c. white wine
• 1 tsp. lemon juice, plus lemon wedges for serving
• 1 tbsp. minced fresh tarragon

Preparation

1. Sprinkle fish with 1/2 teaspoon salt. Melt butter in 12-inch skillet over low heat. Place fish in skillet, skinned side up, increase heat to medium, and cook, shaking pan occasionally, until butter begins to brown (fish should not brown), 3 to 4 minutes. Using spatula, carefully transfer fish to large plate, raw side down.

2. Add fennel, shallots, and 1/2 teaspoon salt to skillet and cook, stirring frequently, until vegetables begin to soften, 2 to 4 minutes. Add wine and bring to gentle simmer. Place fish, raw side down, on top of vegetables. Cover skillet and cook, adjusting heat to maintain gentle simmer, until fish registers 135 to 140 degrees, 10 to 14 minutes. Remove skillet from heat and, using 2 spatulas, transfer fish and vegetables to serving platter or individual plates. Tent loosely with aluminum foil.

3. Return skillet to high heat and cook until sauce is thickened, 2 to 3 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste. Spoon sauce over fish and sprinkle with tarragon. Serve immediately with lemon wedges.

CI

Ingredients

• 1⁄4 cup ketchup
• 1⁄4 cup prepared horseradish
• 1⁄4 cup creole mustard
• 2 tablespoons prepared yellow mustard
• 2 tablespoons white vinegar
• 1⁄2 lemon, juice of
• 1⁄2 cup finely chopped green onion
• 1⁄4 cup finely chopped celery
• 1⁄4 cup finely chopped parsley
• 1 clove garlic, minced
• 1 tablespoon paprika
• 1⁄8 teaspoon cayenne peppe
• 1⁄4 teaspoon salt
• 1 dash Tabasco sauce
• 1 fresh egg (or pasteurized equivalent)
• 3⁄4 cup vegetable oil

Preparation

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor. Cover and mix at high speed until well blended. Remove cover and gradually add oil in a slow steady stream. Sauce will thicken to a pourable, creamy consistency.

Store in covered container in refrigerator up to 3 days. Serving suggestion: toss boiled shrimp in remoulade sauce. Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Food.com

Ingredients

For filling

• 1 lb. ground beef
• 1 to 2 tbsp. vegetable oil or olive oil
• 1 onion, finely chopped
• 1 bell pepper (any color), finely chopped
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon cinnamon
• cayenne or black pepper, to taste
• 1 generous tablespoon tomato paste
• 1 to 2 handfuls pitted green olives, chopped or sliced

For the dough

• 1 tablespoon yeast
• 1 1/2 cups (236 ml) warm milk
• 4 1/2 cups (or 600g) flour
• 4 tablespoons sugar
• 1 teaspoon salt
• 4 tablespoons butter, very soft or melted
• vegetable oil, for brushing the tops of the baked rolls

Preparation

Make the Filling

1. In a large frying pan or skillet, saute the onion and pepper in the oil over medium heat for several minutes.

2. Add the ground beef and cook until no longer pink, stirring frequently and breaking up any large pieces of meat with your spoon.

3. Stir in the spices, then thoroughly blend in the tomato paste. Stir in the olives, remove the filling from the heat and set aside to cool.

Make the Dough

1. Dissolve the yeast in the warm milk and set aside.

2. In a large bowl, combine the flour, sugar and salt. Add the butter and milk with yeast, and stir the mixture to form a sticky dough barely firm enough for kneading. (Use small additions of flour or milk if necessary to achieve this consistency.)

3. Knead the dough by hand for 10 minutes, or in a mixer with a dough hook for 5 minutes, until very smooth but still a bit sticky. (The dough will lose its tacky quality after rising.)

4. Transfer the kneaded dough to an oiled bowl, turning the dough over once to coat it with oil. Cover the bowl with a towel and leave the dough to rise in a warm, draft free area for an hour or longer, until doubled in bulk.

Shape and Stuff the Rolls

1. After the dough has risen, turn it out onto your work surface. Divide the dough into smooth 1 1/2" balls.

   [CAP: The recipe says that it makes 20–24 appetizer-sized buns. You can make twelve instead, and they come out hamburger-bun size.]

2. Take a ball of dough and pat it out into a flat circle (approx. 3" in diameter) which is thinner around the edges and a little thicker to the touch in the middle.

3. Add a generous tablespoon of filling to the middle of the dough, then gather the edges up around the filling, pinching to seal and fully enclose the dough. Turn the stuffed ball of dough over and gently roll it under your palm against your work surface to smooth its appearance.

4. Transfer the stuffed dough to an oiled baking sheet (or pan lined with oiled parchment paper) and repeat with the remaining dough and filling.

5. When all of the rolls have been shaped, cover the tray with a towel and leave the stuffed dough to rest for 30 to 60 minutes, until light and puffy.

Bake the Stuffed Rolls

1. Preheat your oven to 425° F (220° C).

2. Bake the rolls in the middle of the oven for about 20 minutes, or until medium golden brown.

3. Remove the pan from the oven and, if desired, lightly brush the tops of the hot rolls with vegetable oil or butter. (This is an optional step if a soft crust is desired.) Transfer the rolls to a rack, cover loosely with a towel and allow to cool at least 10 minutes before serving.

About Food, Christine Benlafquih

Ingredients

• ¼ c. olive oil
• 6 garlic cloves, pressed
• ½ tsp. red pepper flakes (JP: reduce to make less spicy)
• Salt
• 8 oz. sweet Italian sausage
• 1 fennel bulb, halved, cored, and sliced thin
• ½ c. pine nuts, toasted and coarsely chopped
• ½ c. coarsely chopped fresh basil leaves
• 2 tbsp. lemon juice
• 1 lb. whole-wheat spaghetti
• 1 oz. grated parmesan (~½ c.)

Preparation

1. Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in small bowl; set aside.

2. Heat sausage in 12-inch nonstick skillet over medium-high heat; cook, stirring to break sausage into ½-inch pieces, until browned and crisp, 5 to 7 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate, leaving rendered fat in skillet. Return skillet to medium-high heat, add fennel and ¼ teaspoon salt, and cook, stirring frequently, until fennel is tender, about 5 minutes.

3. Push fennel to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with fennel and cook for 1 minute longer. Remove skillet from heat and stir in sausage, pine nuts, basil, and lemon juice.

4. Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.

5. Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve.

CI

Ingredients

• One 3-pound corned beef brisket (uncooked), in brine
• 16 cups cold water
• 2 bay leaves
• 2 teaspoons black peppercorns
• 4 whole allspice berries
• 2 whole cloves
• 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
• 8 small new potatoes (about 1 1/4 pounds), halved
• Freshly ground black pepper to taste
• Horseradish sauce

Preparation

Preheat the oven to 300 degrees F. Place the corned beef in a colander in the sink and rinse well under cold running water. Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

Food Network

Ingredients

• 24 oysters
• 1 pound (4 sticks) unsalted butter
• 2 tablespoons minced garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1 teaspoon finely chopped parsley
• 1/4 teaspoon Cajun seasoning
• 1 ½ cups grated Parmesan cheese

Preparation

Melt butter in a medium saucepan over medium heat. Turn off heat and add remaining ingredients (except Parmesan). Stir to combine and set aside. Shuck oysters and place on a hot grill until the oysters start to ruffle around the edges. Pour 1 tablespoon of butter sauce onto each oyster and cook for 1 minute. Scoop 1 tablespoon of Parmesan on top of each oyster and cook until melted and bubbling.

Casamento’s, via Thrillist

Ingredients

• 6 shallots (3 whole, 3 chopped)
• 3 whole cloves, stuck into 3 shallots
• 1 carrot, peeled
• 2 celery stalks
• 6 peppercorns
• 3 bay leaves
• 3 cups chicken stock
• 2 pounds lamb steaks, cubed
• 2 tablespoons butter
• ¼ teaspoon sugar
• 1 tablespoon flour
• ½ cup Crème Fraiche
• ½ cup dill, chopped
• 6 ounces white corn, cooked

Preparation

Place 3 clove studded shallots, carrot, celery, peppercorns, bay leaves and stock in heavy saucepan. Simmer 10 minutes, add the lamb and cook for 2 hours. Discard vegetables and spices. Reserve lamb and stock. In saucepan on low heat, sauté 3 chopped shallots in butter. Stir in sugar and flour. Remove from heat, add reserved stock and stir. Return to heat and stir constantly while adding Crème Fraiche. Fold in lamb cubes and ½ pkg. chopped dill. Season with salt and pepper. Serve over corn. Garnish with remaining sprigs of dill.

Fresh Herbs

Ingredients

• 5 tbsp. olive oil
• 1 onion, chopped fine
• 4 garlic cloves, minced
• Pinch cayenne pepper
• 1½ c. water
• ½ tsp. baking soda
• 1½ lb. green beans, trimmed and cut into 2- to 3-inch lengths
• 1 tbsp. tomato paste
• 14.5 oz can diced tomatoes, drained with juice reserved, chopped coarse
• 1 tsp. salt
• ¼ tsp. pepper
• ¼ c. chopped parsley
• red wine vinegar

Preparation

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds. Add water, baking soda, and green beans and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomato paste, tomatoes and their juice, salt, and pepper.

2. Cover pot, transfer to oven, and cook until sauce is slightly thickened and green beans can be easily cut with side of fork, 40 to 50 minutes (or possibly significantly longer). Stir in parsley and season with vinegar to taste. Drizzle with remaining 2 tablespoons oil and serve warm or at room temperature.

CI