t it cool, and remove the skin, then chop into small
>the pancetta; stir in the
Take lamb on the bone; e.g., from the shoulder or back.
If necessary, rinse the meat under cold running water.
Place it in a saucepan.
Measure enough water to cover the meat.
Add 2 teaspoons salt per 1 quart of water.
Bring to a boil.
Skim off thoroughly.
Add peppercorns, carrot and leek.
Cover the saucepan and let the meat simmer over a low heat until tender (1 to 1 1/2 hours).
Strain the liquid.
Keep the meat hot.
Make the gravy.
rozen 2-3 inch corn on the cob with a small pat
ill to high. Lightly brush the beef with oil and season with
Preheat the oven to 300 degrees F (150 degrees C).
Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds.
Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.
rrots and peas in the bottom of the crock pot. Sprinkle
In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).
On a medium heat allow the pot of water to boil. Once the water is boiled, add in the corn into the pot and cover. Cook for 10-15 minutes depending on how soft you want your corn.
Drain water and remove corn on the cob. Be careful as cob will be extremely hot.
Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.
Enjoy.
Preheat the grill on medium heat. Cook the corn in boiling salted water for 5 mins, or until just tender. Drain and cut each cob into 3 pieces.
Place on the grill and cook, turning, until golden all over. Drizzle with the butter.
Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
Put the wood chips in the bottom of the smoker.
Replace the bottom tray
Preheat oven to 400 degrees F.
Place a metal steamer basket in bottom of a large pot and add water to the bottom of the basket.
Stand corn in and bring to a boil.
Cover, then steam for about 6 minutes.
Transfer corn to a roasting pan and let cool.
In a small bowl, beat the butter and cream together with a fork.
Stir in salt and pepper.
Brush half the mixture on the corn and bake for 4 to 5 minutes.
You may also grill the corn over medium heat.
Remove corn from oven or grill and brush with remaining butter mixture.
ry cold water; set aside on the counter near your stove.
b>the cob.
Remove the silk from the corn cob and re-cover the
Carefully remove the \"silks\" from the cornhusks (keeping the husks intact).
Place the corn
n a small bowl. The butter can be prepared up
Mix all spices together in a small dish.
Place a large sheet of foil sprayed with non-stick cooking spray on the top broiler rack, which should be 6-8 inches from the broiling element.
Put the corn on the foil and broil on high.
Check corn frequently, turning every 1-2 minutes to avoid burning.
Corn will be done after about twelve minutes of cooking.
Remove corn from oven, spread sour cream on it as you would butter and season with spice mixture.
Serve with lime wedges, squeezing juice over entire cob just before eating.
ithout removing them. Pull off the silk and throw out. Stand
Roast the corn on a charcoal grill just until tender and you have nice grill marks.
Liberally spread mayo on piece of bread.
Roll hot ears on the bread.
Sprinkle parmesan cheese on.
Sprinkle cayenne pepper on (to taste).
rn, before soaking, peel back the husk enough to remove most