Posted in Chef Lane, Food

Chef Lane: Some Lamb, Some Radishes and Some Kale walk into a kitchen…


You all know I got a haul from Bountiful Baskets, and that I had no idea what to do with some of my produce.  Namely, I had two huge bunches of kale and a bunch of radishes, and not a clue what to make of them.  I’ve been hunting down recipes and making them my own, and so far, I’m having a lot of fun and success.  Tonight, I made a dinner of grilled lamb (cooked on The Griddler, thanks Dad and Barbara!), sauteed kale, and grilled radishes.

Sounds disgusting, doesn’t it?  Surprisingly, it was delicious!

Lamb, kale and radishes. Surprisingly delicious.

You will need:

  • 6 boneless Lamb chops (They come 3 to a pack at Kroger)
  • 2 bunches of kale
  • 1 bunch of radishes
  • 3 large cloves of garlic
  • 1 cup veggie/chicken/beef stock (you pick)
  • 3 Tbs Sesame Oil
  • 2 Tbs Sesame Seeds
  • 2 Tbs butter
  • 2 Tbs garlic paste
  • 1 tsp Miso
  • 1 ice cube
  • Salt & Pepper to taste
  • Herbal Sea Salt to taste

I love this herbal sea salt by Caber, called Seasonello.

I use this all the time. I love it for seasoning lamb.

My dad and his nifty wife, Barbara, bought us The Griddler the last time they were here.  They use it in their RV for a lot of cooking, and after telling me how easy it was to use, and to clean, I told B I wanted one for Christmas.  Dad and Barbara brought us one the next day.  It is amazing!  I love it!  I love it most because it is so easy to clean.

Anyway, while your Griddler or grill, or oven are pre-heating, salt your lamb with the herbal salt and set it aside.

I have a really cheap vegetable slicer that I bought at Kroger.  I call it the Slice-o-matic.  It looks something like this:

It slices your vegetables into wafer thin pieces! Just watch your fingers.

Use your Slice-o-Matic, or whatever you have handy, to slice your radishes into very thin rounds.  Do the same with your 3 garlic cloves.  Cut up your butter into tiny pats in a small, broiler safe baking dish, put your radishes and garlic in the dish, drop the ice cube in the center, then cover with foil.  Broil for 25 minutes.  (You can skip the baking dish and just put all of this in foil, edges wrapped up so as not to leak butter everywhere, and put this on the grill for 20 minutes.)

While your radishes are going, put half your sesame oil in a large saucepan with all of the garlic paste.  Heat until the oil is bubbly, then add your cup of stock and Miso.  You will have taken the leaves of the kale off the stalks, and ripped those into smaller pieces.  Put those in your saucepan and mix until your leaves are all covered with the oil, garlic, and stock.  Cover and cook on high for 5 minutes.  Remove cover and reduce heat, simmering until the liquid is nearly gone.  Add in the sesame seeds and stir.

While the radishes are going, and the kale is cooking, throw your lamb on The Griddler.  5 minutes for rare, how B likes it, and 8 minutes to medium, how I like it.

Serve and be surprised!

The kale has a really nice texture and the miso and sesame oil give it a great flavor.  The radishes come out with a very potato-y taste.  I was hoping B would like it, and was thrilled when he ate all the vegetables.  That’s pretty rare.  When Mom came to bring Thor home, I had her give it a taste, and she especially liked the kale.

This recipe yields dinner for 2 adults, with 2 servings of leftovers.

 

Posted in Chef Lane

Chef Lane: Going Greek


I won’t bore you with further pictures of my dinner prep, but I will tell you that the lobster salad turned out very well, and I served Greek-style kebabs tonight, and Thor asked for seconds.

The lobster salad came from my imagination:

  • 1/2 lb of cooked lobster tail, cut into small chunks
  • 1/2 Tbs creamy horseradish
  • 1 1/2 Tbs Miracle Whip
  • 1/2 Tbs Lighthouse Freeze-Dried Herb, Salad Blend (I love those Lighthouse herbs!)
  • Pinch o’salt
  • Put in a lidded bowl and shake ingredients until well blended
  • Serve as is, or rolled up in a tortilla (as I ate it, mmm!), or on a soft roll

 

Tonight’s recipe came from my Mediterranean cooking cookbook.

Tonight’s kebabs are actually beef in the cookbook, but I used ground lamb, and it went like so:

  • 1 lb ground lamb
  • 1/4 tsp paprika
  • 1/4 tsp coriander powder
  • 1/4 tsp brown sugar
  • 1 small onion finely chopped
  • 1 Tsp cilantro finely chopped
  • Salt ‘n Pepa to taste (p-push it real good!)

Once you’ve mixed up all the ingredients, you mold the meat into sausage looking links around 4 skewers.  If you are using wooden skewers, be sure to soak them in water for half an hour first.  I use metal ones because of that one unfortunate incident with me–you don’t want to know.  Just know that there were splinters involved.

You are supposed to grill these over coals, but I put them in the broiler for 10 minutes on one side, and 3 on the other, which was a nice medium on the smaller kebabs, and a nice medium rare on the fatter one I made for B.

I served it over couscous with slices of fresh avocado, and we had honeyed Greek yogurt for dessert.  Not a bad spread!

 

Posted in Chef Lane

Fake Lasagna–Real* Good


Here is an easy, fake lasagna recipe that Thor & B both liked well enough to go seconds on.  It’s been quite a while since either of them asked for seconds out of my kitchen.  Am now self-congratulatory and happy to share the recipe I cribbed from Creamland, then changed up to suit my own tastes.

 

1 box rigatoni pasta

1 jar spaghetti sauce

1lb ground lamb

1 80z container of ricotta cheese

1/4 cup parmesan cheese

1tbs basil

2tbs italian seasoning

1 tsp salt

1 tsp pepper

1 egg

 

Boil the rigatoni while oven pre-heats to 350.

Brown lamb into small chunks with 1/2 the italian seasoning and 1/2 the salt (you may want more salt to taste.)

While rigatoni and lamb are cooking, combine 1/2 of the spaghetti sauce and everything else in a mixing bowl and stir like crazy, until everything is well blended and smooth.  Add the lamb and mix.  Set aside until pasta is finished.

Drain your pasta and add it to the mix.  Stir until pasta is well covered.

Spray non-stick to the bottom of a casserole and pour in a little sauce to cover the bottom.  Pour in the pasta/lamb/cheese mix and cover with more sauce.  Sprinkle more parm or some shredded cheese on top.  Bake for 15 minutes.

Eat.  Tasty!

*I very nearly could not use this title because, grammatically, real is incorrect.  It should be “really good” but that doesn’t scan as nicely as “Fake Lasagna–Real Good”, so…  Footnote.