Tuesday, January 13, 2015

Masquerade Chili or is it Chili Masquerade!

In previous post on Leg of Lamb and not being a big fan - this is what I did with the leftover meat.  This recipe is very easy you dump in what you have in pantry on hand.  Or make a special to town and grab what you need.



You will need:

A leftover chunk of lamb roast , or meat of choice, cut in small chunks or pieces
Chorizo, I used 3/4 pound (I used local)
1 medium onion, diced
2-3 14.5oz cans of Fire Roasted Tomatoes (organic Muir Glen)
3 15oz cans of Chili Beans in sauce (Wild Oats organic)
1 15 oz can of organic red kidney beans (drained opt)
Chili powder (to taste)
1/2 Tbsp or so ground Cumin
Oregano (I threw in some dried maybe 1-2 tsp)

I cut up lamb in small pieces and sat aside.
In a pot I browned chorizo with diced onion and drained excess greased off.  Mostly I tilt pot up on one side and let it drain to other - then soak up with paper tower held with tongs.  (less clean-up)

Dump in tomatoes and seasonings (I used cumin, chili powder, oregano).  The chorizo is already seasoned of course and depending on the heat you want go from there.  (I also used a few cans of chili beans in sauce so it's to your taste).  Add to this your prepared leftover meat.  Let it cook together for a few minutes.

Next add all the beans of choice.  None of this is an exact science just throwing things together that you think will go and that you taste buds might be hungry for.  Let simmer to combine flavor - serve when you are ready!



Serve it up hot in a bowl with cheese.


And , don't forget the cornbread ~ Doesn't the sun look nice hitting that cornbread?  :)

Slow Cooked Leg of Lamb w/ Garlic, Lemon and Rosemary ~

I'm not one to pass on a good buy and bought a boneless grass fed leg of lamb for half price.  It was a perfectly fine piece of meat, it was just close to the sell by date.  Honestly, I'm not a huge fan of lamb but was willing to give it a go.  My husband said his mom made it often enough - roasting it; why not!  I googled for a recipe that would catch my interest and went from there.

Original recipe is made by cooking lamb with a low temp in a Crockpot over a period of six hours or so.  

First you pat dry your leg of lamb and mix some seasonings together.  The smell was fresh and wonderful, filling the kitchen.


Using a mortar and pestle you made a paste of finely grated lemon rind, garlic, rosemary, coarse salt, freshly ground pepper and olive oil.





Smear all over the piece of meat.


Place in crockpot and add liquid of choice, wine, beef stock, chicken, tomato juice or water.  I used chicken - though I thought a nice white wine would have been good.  Squeeze juice from the lemon all over the top and cook till done.


I served it up with roasted red potatoes and green beans.  Very good!  The recipe had a tasty sounding Lemon Potatoes with Garlic and Oregano using Yukon Gold potatoes.  

I had small organic reds that I quartered and tossed with olive oil, salt and chervil, of course you always can use and herb of your choice.  Roasting in the oven at 400 degree on a shallow baking sheet.  Stir occasionally till done.  Very good as well.  Over all very good, even though I'm not a big lamb fan.  I might try this again but roasting on the gill - we'll see.

And for the leftover meat if you have any leftover - or if you really don't care for lamb - you can make what I did.  Chili Masquerade or is it Masquerade Chili ~

Tuesday, October 28, 2014

Milk Marinated Chicken

2 packages of cut up whole chicken, rinsed and patted dry
Combine:
About 6 cups raw goat milk or cow
around 1/2 cup chopped fresh cilantro (stems and leaves)
several fresh garlic cloves crushed and chopped / minced
few turns of pepper from grinder (around 1/2 - 3/4 teaspoon or less)
fresh grated ginger without skin (around a teaspoon or so)



I placed it all in large bowl or you can use large ziploc bags anything large enough to marinade in.  Pour all the liquid mix onto the chicken to coat.  Cover and place in frig marinating 2-4 hours, turning here and there to make sure all is coated.


Remove chicken from marinade, discarding the marinade chicken was soaking in, placing chicken into a roaster and roast/bake in preheated 350 degree oven until done.  Serve with your favorite side.   The chicken has a delicious taste and is moist.  Recipe was adapted from "Chick-Brink" Marinated in Goat Milk & Herbs recipe link below.  Next time I'll cook it with the wrapped bricks!  :)



Recipe adapted from Energy Times.
Marinating with milk tips found here Art of Living Well.
I would like to try Jamie Oliver"s Chicken In Milk recipe next.