hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
Strain, and whisk in cold butter.
Season with salt and pepper to taste.
Lamb Chops: Heat a large grill pan.
Brush lamb chops with olive oil and season with salt and pepper.
Grill on each side for 2 to 3 minutes.
Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
Enjoy!
br>Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and
ome of the caramel sauce.
Caramel Sauce:
Place sugar and
Bring a large pot of salted water to a boil.
Add the string beans and cook for 2 minutes. Remove and plunge into cold water to stop further cooking.
Drain well and cut each bean in half.
Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips.
Roughly chop all but 2 tablespoons of peanuts.
In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro.
Garnish with remaining peanuts and cilantro.
rates of the grill (the bobby flay way) or just do it
ith paper towels.).
TOMATO SAUCE: Heat olive oil in a
drizzle liberally with the caramel sauce and sprinkle with the remaining
Make the sauce: Combine the yogurt, blue cheese,
ach breast with some tomato sauce, a few slices of the
Cut four 12-inch squares of aluminum foil.
Cut each peach into eighths and divide among the squares.
Divide the butter, sugar, and cinnamon over the peaches.
Fold the foil and seal the edges.
Cook over a medium grill until the peaches are soft and butter has melted, about 15 minutes. Remove from heat for about 5 minutes.
Scoop the ice cream into four bowls.
Top with peach mixture.
Sprinkle with granola and drizzle on caramel sauce.
Prepare Burger Spread, set aside.
Prepare grill for direct cooking.
Combine beef, parsley,onion powder, Worcestershire sauce, garlic powder, salt and pepper in a medium bowl; mix lightly but thoroughly. Shape into 4 1/2 inch-thick burgers.
Place burgers on grid. Grill,covered, over medium heat 8 to 10 minutes (or, uncovered, 13 to 15 minutes) to medium (160 degrees F) or to desired doneness, turning halfway through grilling time.
Remove burgers from grill. Place burgers between buns; top each burger with \"Recipe#377604\".
ish, cheese, lettuce and tartar sauce. Flip the bun top onto
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Mix the above ingredients together and slather on your burger. Enjoy!
Combine all ingredients.
Use to smear burger buns or if you like, other sandwich breads.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&