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Lamb Chops with Pomegranate and Dried Fig Relish

Lamb Chops with Pomegranate and Dried Fig Relish

Ingredients

  • 2/3 cup pomegranate seeds
  • 1/4 cup diced dried Calimyrna figs
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon pomegranate molasses
  • 5 teaspoons olive oil, divided
  • 1/2 teaspoon cumin seeds, lightly crushed, divided
  • 2 5-ounce lamb loin chops or shoulder blade chops

Recipe Preparation

  • Mix first 5 ingredients, 3 teaspoons oil, and 1/4 teaspoon cumin in small bowl.

  • Sprinkle lamb with remaining 1/4 teaspoon cumin, salt, and pepper. Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add lamb; cook to desired doneness, about 5 minutes per side for medium. Top with relish and serve.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One serving contains the following: Calories (kcal) 410.5 % Calories from Fat 54.2 Fat (g) 24.7 Saturated Fat (g) 7.9 Cholesterol (mg) 81.6 Carbohydrates (g) 23.1 Dietary Fiber (g) 4.4 Total Sugars (g) 16.9 Net Carbs (g) 18.7 Protein (g) 22.4Reviews Section

Lamb Chops with Pomegranate and Dried Fig Relish - Recipes

Just after the Easter/Passover season I bought a nice-sized leg of lamb. regular price $60 plus. for $18! I brought it home and put in the freezer. it was probably 8-10 lbs. and there are only the two of us. thought I'd save it for company. or can it.

Now with this shower for my daughter coming up and berries coming in and needing the freezer space. I pulled it out the other day and thawed it.

I decided to cook it in our smoker. I salted and peppered it. added a variety of herbs (rosemary, mint, thyme, oregano, basil) to my smoker's water pan. set the temp to 250 and the time to 8 hours and let 'er smoke. adding chips (I used Jack Daniels whiskey barrel chips) every hour or two.

Due to our schedules and such, we weren't gonna get all that lamb eaten any time soon so I canned it.

First, I removed all the meat from the bone and cut it into stew sized chunks, taking care to remove any excess fat and gristly pieces.

Then I boiled my wide-mouth pint jars and put my lids on to simmer.

I packed the jars pretty loosely with the chunks of lamb, leaving a good inch or more headspace.

I added a half teaspoon of canning salt to each pint jar (optional of course!)

Then I filled the jars with boiling water, leaving an inch headspace.

I removed any air bubbles using a plastic chopstick and adjusted the liquid if necessary.

I wiped the jar rims with a damp cloth and tightened my lids on to fingertip tightness (no tighter or you can end up with buckling lids!)

I then processed the jars in my pressure canner at 10 lbs. pressure for 75 minutes (quarts would process for 90 minutes).

After the processing time, (I gotta be honest here!) it was time to leave for work so I turned the stove off and left the canner to cool naturally while I was gone for the day.

When I got back home, I removed the jars from the canner and set them on a folded dish towel on the counter. they'd already cooled AND PINGED. while I was gone so I missed the music! But they all sealed!

I ended up with 7 pints of lamb chunks. lamb stew this winter. I think so!

And now I have this lovely meaty lamb bone left. I'm thinking I'll try making a little lamb broth outta that.


Start your Easter meal off in style with a fresh, tangy watercress yogurt soup. This rich and creamy soup highlights the peppery watercress beautifully, which will wake up your taste buds before the decadent main course arrives. Don't skimp on the full-fat yogurt lower-fat varieties often have thickeners added to compensate for the removed fat, which may not blend properly with the other ingredients.


Lamb Chops with Pomegranate and Dried Fig Relish - Recipes

When I realized I had the day of Mike’s birthday off, I decided that it would become a cooking extravaganza. I asked him what menu he wanted and he selected something with lamb, a risotto, our infamous brussel sprouts, and homemade chocolate peanut butter CUPS for dessert.

After seeing that the price of lamb on Fresh Direct was absolutely outrageous ($45 for a single piece?! WTF?) I went with the lamb shoulder chop. It was billed as being just as flavorful and juicy as its more expensive counterparts. I looked around for recipes for a while and didn’t come up with anything that really jumped out at me. I picked up a Bon Appetit magazine randomly at the hair salon that morning and, there it was… “Lamb Chops with Pomegranate and Dried Figs.” Done. Went to the gourmet food store and had problems finding pomegranate marmalade, so I went with a pomegranate jam instead and hoped for the best.

I decided to go with a mushroom risotto to compliment the other strong flavors and found a recipe that sounded good (see below). It was a bitch to keep stirring while putting everything else together, but I’ve determined that constant stirring of risotto isn’t necessary after the first few additions of liquid. Just gotta go back to it often.




This time I wound up making the brussel sprouts with small diced pancetta. It produced more pancetta grease to brown the brussel sprouts in, however, I missed those big bites of pancetta when we were eating it later. Next time, I’ll go half big dice half little dice.

The plate came together very well, and all the flavors played nicely against each other.

Dessert is where I started to get creative. I made the chocolate peanut butter cups in much the same way I make my chocolate peanut butter bars. I cut cupcake cups in half and then melted down some milk chocolate to fill in the bottom of the cups. I would take the individual cups out into my hand and spread the chocolate up the sides of the cup to the edge. To my surprise, it stayed, forming a perfect bowl in the center. I put these in the fridge to harden. I then whipped up some peanut butter filling. For 12 individual cups, I had plenty of filling by combining 1 cup of peanut butter with 1/2 cup of powdered sugar, 2 TBsp butter, and about 1/2 cup of graham cracker crumbs. I filled these into the hardened chocolate cups then tamped it down on the counter to get a perfectly even surface. I then melted down some more chocolate and poured this over the peanut butter filling and smoothed it over to the edges. Back in the fridge and 20 minutes later I had perfect little homemade reeses. It was SO easy and looked so good. The paper was a wee bit hard to peel off (next time I’ll look for stiffer ones) but it all comes off and tastes so good. I may give these as little gifts this holiday season.


(Making the cup bottoms)


(Filling the cups with peanut butter than putting on the top layer of chocolate)

This was so easy, in fact, that I felt as though I hadn’t done quite enough for Mike’s birthday. The back of the chocolate morsels box had a recipe for “brownies that are more like fudge” so I decided to make some bigger peanut butter cups too. I mixed up a smaller proportion of the brownie mixture and put it into 2 popover pans. Baked these up and, while they were in the oven, got to making some peanut butter mousse (recipe below). Once it was all done and the brownies cooled, I cut out the center of the top of the popover in a cone shape and then filled the inside with the peanut butter mousse. Topped each one with an unwrapped peanut butter cup and v’oila:


(brownies cooked in popover pans)


(one with the center cut out for filling)


(folding together the peanut butter and whipped cream)


What was interesting about the mousse is that it was nice and fluffy and creamy the night I made it, but after refrigerating the leftovers, it definitely thickened and became more the consistency of soft fudge. Delicious either way! Especially when mixed with some vanilla ice cream!

RECIPES
___________________________________________________

Lamb Chops with Fig and Pomegranate Relish

· 1/4 cup diced dried Calimyrna figs

· 1 teaspoon chopped fresh mint

· 1 teaspoon balsamic vinegar

· 1 teaspoon pomegranate molasses

· 5 teaspoons olive oil, divided

· 1/2 teaspoon cumin seeds, lightly crushed, divided

· 2م-ounce lamb loin chops or shoulder blade chops

1. Mix pomegranate seeds (I omitted), diced figs, fresh mint, balsamic vinegar (good quality), and pomegranate molasses (or jam!) with 3 teaspoons oil, and 1/4 teaspoon cumin in small bowl.

2. Sprinkle lamb with remaining 1/4 teaspoon cumin, salt, and pepper.

3. Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat.

4. Add lamb cook to desired doneness, about 5 minutes per side for medium.

5. Top with relish and serve.

Gourmet Mushroom Risotto

Ingredients: (I halved this and it was still enough for 3 meals for the 2 of us)

· 6 cups chicken broth, divided

· 3 tablespoons olive oil, divided

· 1 pound portobello mushrooms, thinly sliced

· 1 pound white mushrooms, thinly sliced

· freshly ground black pepper to taste

· 3 tablespoons finely chopped chives

· 1/3 cup freshly grated Parmesan cheese

1. In a saucepan, warm the broth over low heat.

2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.


Mike’s birthday dinner- Part 1: My kitchen

When I realized I had the day of Mike’s birthday off, I decided that it would become a cooking extravaganza. I asked him what menu he wanted and he selected something with lamb, a risotto, our infamous brussel sprouts, and homemade chocolate peanut butter CUPS for dessert.

After seeing that the price of lamb on Fresh Direct was absolutely outrageous ($45 for a single piece?! WTF?) I went with the lamb shoulder chop. It was billed as being just as flavorful and juicy as its more expensive counterparts. I looked around for recipes for a while and didn’t come up with anything that really jumped out at me. I picked up a Bon Appetit magazine randomly at the hair salon that morning and, there it was… “Lamb Chops with Pomegranate and Dried Figs.” Done. Went to the gourmet food store and had problems finding pomegranate marmalade, so I went with a pomegranate jam instead and hoped for the best.

I decided to go with a mushroom risotto to compliment the other strong flavors and found a recipe that sounded good (see below). It was a bitch to keep stirring while putting everything else together, but I’ve determined that constant stirring of risotto isn’t necessary after the first few additions of liquid. Just gotta go back to it often.




This time I wound up making the brussel sprouts with small diced pancetta. It produced more pancetta grease to brown the brussel sprouts in, however, I missed those big bites of pancetta when we were eating it later. Next time, I’ll go half big dice half little dice.

The plate came together very well, and all the flavors played nicely against each other.

Dessert is where I started to get creative. I made the chocolate peanut butter cups in much the same way I make my chocolate peanut butter bars. I cut cupcake cups in half and then melted down some milk chocolate to fill in the bottom of the cups. I would take the individual cups out into my hand and spread the chocolate up the sides of the cup to the edge. To my surprise, it stayed, forming a perfect bowl in the center. I put these in the fridge to harden. I then whipped up some peanut butter filling. For 12 individual cups, I had plenty of filling by combining 1 cup of peanut butter with 1/2 cup of powdered sugar, 2 TBsp butter, and about 1/2 cup of graham cracker crumbs. I filled these into the hardened chocolate cups then tamped it down on the counter to get a perfectly even surface. I then melted down some more chocolate and poured this over the peanut butter filling and smoothed it over to the edges. Back in the fridge and 20 minutes later I had perfect little homemade reeses. It was SO easy and looked so good. The paper was a wee bit hard to peel off (next time I’ll look for stiffer ones) but it all comes off and tastes so good. I may give these as little gifts this holiday season.


(Making the cup bottoms)


(Filling the cups with peanut butter than putting on the top layer of chocolate)

This was so easy, in fact, that I felt as though I hadn’t done quite enough for Mike’s birthday. The back of the chocolate morsels box had a recipe for “brownies that are more like fudge” so I decided to make some bigger peanut butter cups too. I mixed up a smaller proportion of the brownie mixture and put it into 2 popover pans. Baked these up and, while they were in the oven, got to making some peanut butter mousse (recipe below). Once it was all done and the brownies cooled, I cut out the center of the top of the popover in a cone shape and then filled the inside with the peanut butter mousse. Topped each one with an unwrapped peanut butter cup and v’oila:


(brownies cooked in popover pans)


(one with the center cut out for filling)


(folding together the peanut butter and whipped cream)


What was interesting about the mousse is that it was nice and fluffy and creamy the night I made it, but after refrigerating the leftovers, it definitely thickened and became more the consistency of soft fudge. Delicious either way! Especially when mixed with some vanilla ice cream!

RECIPES
___________________________________________________

Lamb Chops with Fig and Pomegranate Relish

· 1/4 cup diced dried Calimyrna figs

· 1 teaspoon chopped fresh mint

· 1 teaspoon balsamic vinegar

· 1 teaspoon pomegranate molasses

· 5 teaspoons olive oil, divided

· 1/2 teaspoon cumin seeds, lightly crushed, divided

· 2م-ounce lamb loin chops or shoulder blade chops

1. Mix pomegranate seeds (I omitted), diced figs, fresh mint, balsamic vinegar (good quality), and pomegranate molasses (or jam!) with 3 teaspoons oil, and 1/4 teaspoon cumin in small bowl.

2. Sprinkle lamb with remaining 1/4 teaspoon cumin, salt, and pepper.

3. Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat.

4. Add lamb cook to desired doneness, about 5 minutes per side for medium.

5. Top with relish and serve.

Gourmet Mushroom Risotto

Ingredients: (I halved this and it was still enough for 3 meals for the 2 of us)

· 6 cups chicken broth, divided

· 3 tablespoons olive oil, divided

· 1 pound portobello mushrooms, thinly sliced

· 1 pound white mushrooms, thinly sliced

· freshly ground black pepper to taste

· 3 tablespoons finely chopped chives

· 1/3 cup freshly grated Parmesan cheese

1. In a saucepan, warm the broth over low heat.

2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.


Ingredients

For the Pork:

  • 4 boneless center-cut pork chops, 1 to 1-1/2 inches thick (2 to 2-1/2 lb. total)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. olive oil, canola oil, or peanut oil

For the Balsamic-Fig Sauce:

  • 1 cup homemade or low-salt chicken broth
  • 3 Tbs. balsamic vinegar
  • 1/4 cup finely chopped dried figs
  • 1-1/2 Tbs. honey
  • 1 tsp. chopped fresh thyme
  • 2 Tbs. unsalted butter, cut into four pieces
  • Kosher salt and freshly ground black pepper

CLUB MEXICANA’S BBQ PULLED JACKFRUIT

Pulled jackfruit is the vegan.

Vegan Chilli Vegetable Pizza

These chilli pizzas are a.

Brazilian Grilled Pineapple [Vegan]

Credit to SoccerNut @ allrecipes.com

VEGAN Tofu Vegetable Kebabs with.

After reading this tofu kebab.

Simple Vegan Potato Salad

Creamy, vegan potato salad made.

These are just a few of the many recipes for cooking on a barbecue, there is so much more than just a sausage or burger to explore. Remember if you need to buy click on the link below . Happy BBQ-ing .

© 2017 Rectella International.

| Bar-Be-Quick | The home of the "original" disposable barbecue. since 1986. | Call +44 (0)1282 478200 | Rectella International Ltd Bancroft Road Burnley Lancs BB10 2TP.


Mishmishiya -- An Exquisite Lamb Stew with Apricots

Yes, I have returned again to my favorite book, Pleyn Delit.

I made this recipe last month while doing a public historical cooking demonstration. It was perfect for such a demo -- I had one pot over coals simmering the lamb and another pot softening the apricots. I could easily lift the lid to show visitors what was going on, and the resulting scent wafted to their noses and made them wish it was ready to eat.

The original recipe points strongly at Arabic origins: the lamb, the seasonings, the apricots, and the almonds, plus the optional rosewater all say "I'm from the exotic East!"

It is quite easy to make and not as sweet as the apricots might suggest.


Mishmishiya -- "Lamb Stewed in Apricot Sauce" (Recipe #80)

Cut fat meat small, put into the saucepan with a little salt, and cover with water. Boil, and remove the scum. Cut up onions, wash, and throw in on top of the meat. Add seasonings: coriander, cumin, mastic, cinnamon, pepper, and ginger, well ground. Take dry apricots, soak in hot water, then wash and put into a separate saucepan, and boil lightly take out, wipe in the hands, and strain through a sieve. Take the juice, and add it to the saucepan to form a broth. Take sweet almonds, grind fine, moisten with a little apricot juice, and throw in. Some colour with a trifle saffron. Spray the saucepan with a little rosewater wipe its sides with a clean rag, and leave to settle over the fire then remove.

The redacted version:

2 lbs boneless lamb, in chunks
1 tsp salt
1 - 2 onions, finely chopped
1 tsp each ground coriander, cumin
1/2 tsp each ground pepper, cinnamon
1/4 tsp ground ginger
1/2 lb dried apricots, soaked in boiling water for 15 minutes, boiled 5 minutes, and pureed in a blender
2 oz ground almonds
1 tsp rosewater
optional: 1/4 tsp pulverized mastic, pinch of saffron

As directed in the original translated recipe above, cook the lamb with onion and seasonings over a low heat, covered, until tender, at least 1 hour. Meanwhile, prepare apricot puree. Moisten ground almonds with a little of the puree, and add, with the rest of the apricot mixture, for the last few minutes of cooking. Sprinkle on rosewater. Remove from heat, cover, and let stand in a warm place at least 5 minutes before serving.

No spices were in this picture.
The only lamb available to me at the store today was lamb chops, and I managed to get one pound of meat cut from the bones. So I did a half recipe. I think it is important to cut the lamb into bite-sized chunks and remove most of the fat.

The lamb, thinly sliced onions, and spices (sorry, no mastic) all went into one pan, were covered with water, and placed on the stove. I had the heat up high until it started to bubble, then I turned it down to a barely simmering state. At the demonstration, I put a lot of charcoal around the pot until it steamed, then I pulled away the coals until I barely saw bubbling.

I need to point out that the mixture of spices already made my mouth water, before anything started cooking!

Meanwhile, the apricots were soaked in hot water (nearly simmering) for most of the lamb's cooking time. Yes, I know I didn't follow directions but I was replicating what I had to do at the demonstration -- blenders just aren't an Elizabethan cooking implement and sieves are pesky to use in the outdoors, so I simmered the apricots until they were falling apart, then I put them into my big mortar and mashed them with my pestle until they were pretty smooth.

My modern blender made the apricot puree an easy task, although not as fun as using a mortar and pestle.

At the demo, I tend to lose track of time so I think the lamb simmered for at least two hours. It was certainly tender and the water had converted to a luscious broth. Today I simmered it for an hour and the meat was ready.

It was hard to wait the five or so minutes after mixing but I know it is important to allow the flavors to blend. At the demo, it allowed the stew to cool enough so people could taste it without burning their mouths.

Lamb broth, just before the puree was added
The Verdict

Mixing the lamb and onion broth with the pureed apricots and ground almonds created a stew with a thick sauce at the demo and a somewhat thinner one at home. The spices compliment the fruit and creamy nut flavors. The lamb is delicate yet meaty and the onions are an excellent background flavor and texture. The broth brings them all together but still supplies a richness.

Oh yes, most definitely a success.

At the demonstration, when the stew was ready I was surrounded by visitors who wanted a taste. I gave them each a spoon and suggested they get a piece of meat along with enough sauce to get the flavor of it all. I suspect my sauce was thicker there because I had to guess at the right amount of apricots and I probably used more than the recipe called for. The other possibility is that at home I used more water to simmer the lamb than I did before.

The reaction was unanimous: "This is delicious!", "Oh WOW!", "Really good!", and "What was that recipe again?" were the comments I heard. Even the self-proclaimed "picky" eaters liked it.

Just so you know, I didn't use rosewater in the demonstration dish. I know that rosewater is an acquired taste and if you are not expecting it or accustomed to it, the floral scent can shock your taste buds or nose. But I used it on today's recipe and I liked it, although I would probably use a lot less even just for myself until I am more used to it.

One last comment: If all the meat is eaten and there is still sauce left, don't despair! Just sop it up with chunks of bread because that is an excellent combination, too.


Blood orange and radicchio salad

From Persiana: Recipes from the Middle East & Beyond Persiana by Sabrina Ghayour

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  • Categories: Dressings & marinades Salads Side dish Middle Eastern Vegan Vegetarian
  • Ingredients: radicchio Trevisano blood oranges sumac dill pomegranate molasses


Cool Weather, Warm Flavors

Bobby Flay celebrates the tastes of the Southwest he popularized in his Mesa Grill restaurants in his new cookbook, "Bobby Flay's Mesa Grill Cookbook" (Clarkson Potter, October 16, 2007).

Among the perfect-for-a-brisk-fall-evening flavors he's sharing with The Early Show today: pumpkin soup, grilled lamb porterhouse and caramel apple shortcake. Tune in tomorrow and Thursday for even more Mesa Grill goodies.

Pumpkin Soup with Cinnamon Crème and Roasted Pumpkin Seeds
(Serves 6-8)

Says Flay: "It's almost impossible not to have this soup on Mesa's menu in the late fall, both because I love it and the customers wouldn't let me leave it off. It does have all of those classic spices that you pair with pumpkin -- cinnamon, ginger, allspice, nutmeg -- but the addition of chipotles adds some nice heat and makes it anything but standard."

Pumpkin Soup
2 tablespoons unsalted butter
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
2 stocks of celery, coarsely chopped
1 bay leaf
6 peppercorns
5 cups cold water (or if you don't want a vegetarian stock you can substitute 4 cups enriched chicken stock or low sodium canned chicken broth)
3 cups pumpkin puree (not flavored pie filling)
1 teaspoon ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
1 tablespoon chipotle puree
3/4 cup crème fraiche or sour cream
Salt and freshly ground pepper
1 teaspoon Mexican cinnamon (canella) or if you would like to make pomegranate crema, substitute 1 tablespoon pomegranate molasses for the cinnamon.

1. Heat the butter in a medium stock pot over medium heat. Add the onions, carrots, celery, bay and peppercorns and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20-30 minute. Strain the stock into a bowl and discard the cooked vegetables. Place the pumpkin puree in a large saucepan, whisk in 2 cups of the stock and bring to a simmer. Add the spices, honey and chipotle. Cook for 15-20 minutes. Add more stock, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the crème fraiche and season with salt and pepper to taste.

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2. Mix together the remaining crème fraiche and cinnamon (or pomegranate molasses) until combined. Ladle the soup into four bowls drizzle with the cinnamon crème fraiche and sprinkle with roasted pumpkin seeds.

Roasted Pumpkin Seeds
2 cups fresh pumpkin seeds
2 tablespoons vegetable oil
Kosher salt

1. Preheat oven to 350 degrees F. Separate the seeds from the pumpkin strings by rinsing them in a bowl of water. Dry the seeds between paper towels.

2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25-30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. You can also top with blue & white fried tortilla chips.

Grilled Lamb Porterhouse with Fig-Cascabel Sauce & Red-Chile Fig Marmalade
(Serves 4)

Says Flay: "Lamb porterhouse chops are much more interesting than a standard rack of lamb (though of course you could substitute that should you not be able to find these). It's the same cut as that of a T-bone steak, so you get both the tender filet and flavorful strip in each serving. I think the earthy flavor of the cascabel chiles compliments both the figs and the lamb wonderfully."

Fig cascabel sauce
8 dried figs
1-1/2 cups red wine vinegar
1/2 cup rice vinegar
1/2 cup distilled vinegar
1/2 cup port wine
1-1/2 cups granulated sugar
8 cascabel chiles, toasted, stems removed and crushed
4 cups homemade chicken stock

1. Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes. Place the softened figs in a food processor with 1/2 cup of the soaking liquid and process until smooth.

2. While the figs are rehydrating, combine the vinegars and port wine in a medium nonreactive saucepan and reduce by half over high heat. Add the sugar and fig puree and reduce by half again, stirring occasionally.

3. Combine the chicken stock and crushed chiles in a medium saucepan and reduce by half over high heat. Add the reduced vinegar/fig mixture to the chicken stock mixture and reduce by half again, stirring occasionally. Strain the mixture into a clean medium saucepan and reduce to a sauce consistency.

Fig marmalade
2 tablespoons canola oil
1 small Spanish onion, finely diced
1 pound dried figs, stems removed and diced
1/2 cup ruby Port
1/4 cup freshly squeezed orange juice
1/4 cup cascabel or ancho chile puree
1/2 cup granulated sugar
1 tablespoon grated orange zest
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh cilantro

Heat oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the figs, port, orange juice, chile puree and sugar and cook until the figs are softened and the mixture is thick, 25-30 minutes, stirring occasionally. Season with salt and pepper, let cool to room temperature and stir in the cilantro. Serve at room temperature.

Grilled Lamb Porterhouse
2 tablespoons pure olive oil
8 lamb porterhouse chops, 4-5 ounces each
Salt and freshly ground black pepper
Cilantro leaves.

1.Heat grill to high or grill pan over high heat. Brush chops on both sides with the oil and season with salt and pepper.
2. Place the chops on the grill/pan and cook until golden brown and slightly charred, 3-4 minutes. Turn over the chops and continue grilling to medium doneness, about 2-3 minutes longer.
3. Ladle some of the sauce into the center of each dinner plate. Place 2 chops per serving in the center of the sauce and drizzle the edges of the meat with some more of the sauce. Top each chops with a tablespoon of the fig relish and garnish with cilantro leaves.

Serve with Mesa Grill Spinach & Roasted Garlic Tamale with Thyme Butter. (recipes below)

ROASTED GARLIC TAMALE WITH THYME BUTTER
(Serves 8 to 10)

Says Flay: "This tamale makes a wonderful side dish for just about anything!"

24 dried corn husks
4 cups fresh corn kernels
1 small red onion, choppped
1 head roasted garlic, peeled
9 Tablespoons unsalted butter, melted
2/3 cup fine yellow cornmeal
2 Tablespoons honey
Kosher salt and freshly ground pepper to taste
Thyme Butter

1. Two hours before you form the tamales, clean the husks under running water. Soak them in warm water for about 2 hours, or until softened.

2. Puree the corn, roasted garlic, and 1 1/2 cups of water in food processor or blender. Transfer the mixture to a medium bowl and stir in the butter. Add the cornmeal and honey, season with salt and pepper, and mix until there are no visible lumps the mixture will be loose.

3. Remove the corn husks from the water and set aside the best 20 husks. Pat dry. Tear the remaining 4 husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface with the tapered ends facing left and right and the broad centers overlapping each other by about three inches. Place about 1/3 cup of the masa mixture in the center. Bring the long sides up over the masa, slightly overlapping and pat down to close. Tie each end of the the bundle with a strip of corn husk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2 inch beyond the tie. The tamales can be assembled up to four hours ahead and refrigerated.

4. Bring a couple of inches of water to a boil in the bottom of a steamer. Arrange the tamales in a single layer on a steamer rack, cover tightly with aluminum foil, and steam for 45 to 75 minutes, until firm to the touch.

5. To serve, arrange 1 tamale on each of 8 serving plates. Using a paring knife, cut a slit lengthwise in the top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each serving with a heaping tablespoon of thyme butter. DO NOT EAT THE HUSKS.

Thyme Butter (makes about 3/4 cup)

12 Tablespoons unsalted butter, at room temperature
2 Tablespoons finely chopped fresh thyme
1 teaspoon honey
Kosher salt and freshly ground black pepper to taste

Combine the butter, thyme, and honey in a bowl. Season with salt and pepper and mix well. Scrape onto a sheet of plastic wrap, form into a log, and wrap well. Refrigerate until solid -- at least 2 hours -- and up to 24 hours. Remove from the refrigerator 10 minutes before using to soften slightly.

Roasting garlic
Preheat the oven to 300 degrees F. Separate the cloves of a head of garlic, but do not peel. Drizzle the cloves with olive oil and season with salt and pepper. Wrap the garlic securely in aluminum foil and place on a baking sheet. Roast in the oven for 45 minutes to 1 hour until very soft. Squeeze the pulp from the skins, discarding the skins. Roasted garlic will keep covered and stored in the refrigerator for up to 5 days.

Mesa Grill Spinach
(Serves 4)

12 Tablespoons unsalted butter
2 pounds fresh flat-leaf spinach, left slightly damp from washing
Kosher salt and freshly ground black pepper to taste

Heat the butter in a large skillet over medium heat. Add the spinach, season with salt and pepper. Cook until the spinach is just wilted, 2 to 3 minutes.

Caramel Apple Shortcake with Apple Cider Reduction
(Serves 6)

Says Flay: "Perhaps best known with a strawberry filling, we make shortcakes year-round at Mesa Grill by utilizing in-season fruits. Autumn's apples are caramelized to an almost candied sweetness and paired with flaky biscuit-like shortbread and refreshing sour cream whipped cream."

1 quart apple cider
1/2 vanilla bean, split
1 cinnamon stick
2 tablespoons apple cider vinegar
2 tablespoons apple brandy (such as Apple Jack)

Combine all ingredients in a large saucepan and cook over high heat until reduced to a thick syrup, stirring occasionally.

3/4 cup very cold heavy cream
3/4 cup sour cream
Whip heavy cream until slightly thickened. Add the sour cream and continue to whip until soft peaks form.

3 tablespoons unsalted butter
1/2 vanilla bean, split
4 Granny Smith apples, peeled, cored and cut into eighths
1/2 cup granulated sugar
1/4 cup apple brandy (such as Apple Jack)

1. Melt butter over medium-high heat in a large sauté pan. Add the vanilla bean and apple slices and cook until the apples begin to brown. Stir in the sugar and continue to cook until caramelize and the apples are soft, stirring frequently. If the mixture begins to look dry, add a little water.

2. Remove the pan from the heat and stir in the apple brandy, carefully return to the heat and cook for 5 minutes longer, stirring occasionally. Remove from the heat and let cool slightly.

1-1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon plus 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 stick unsalted butter, cut into small cubes and chilled
1 cup buttermilk
2 tablespoons milk or heavy cream
4 tablespoons granulated sugar

1. Preheat 375 degrees F. Line a baking sheet with parchment paper.

2. Whisk together the flour, sugar, baking powder, baking soda and salt and a large bowl.

3. Cut the butter into the mixture with your fingertips until it turns a light yellow and the butter is still visible but in much smaller pieces. Gently stir in 1/2 cup of the buttermilk, keep stirring in more buttermilk until a soft dough is formed. All of the buttermilk may not be used.

4. Pat dough out on a floured surface to 1 1/2-inch thickness. Cut out 2-inch rounds with a metal cutter or the top of a glass dip cutter or glass into flour before cutting each time.

5. Place biscuits on the prepared baking sheet and brush the tops of each biscuit with the milk or cream and sprinkle with the sugar.

6. Bake the biscuits until golden brown, 12-15 minutes. Remove to a baking rack and let cool.

7. Drizzle a few tablespoons of the apple cider reduction onto each plate. Split the shortcakes in half and place the bottoms on the plate. Spoon several heaping tablespoons of the caramelized apples on the shortcake bottoms then top with a dollop of the whipped cream and another drizzle of the apple cider reduction. Place the tops on top.


Tuscan-Style Grilled Pork Chops with Balsamic Glaze

One of my favorite flavors of Italy is balsamic vinegar (aceto balsamico). In Tuscan homes it is a staple ingredient. Dark, glossy, sweetly sour, balsamic vinegar is the perfect condiment for both salads and desserts. Or try the lighter version, an aged white balsamic vinegar, almost like honey — it can transform any dish with just a little dash. If you are after the richest, most complex balsamic vinegar flavors, look for an aceto balsamico tradizionale DOP.

When I came across this recipe, originally for ribs, I knew I had to try it. The blend of spices in the rub adds a complex layer of flavors that doesn’t overwhelm the meat, but simply raises it to a new level. This past weekend, we served these to a group of foodie enthusiasts who had hob-knobbed all over the world. When I heard them explain, “these are the best ribs I’ve ever put in my mouth! Sister, I must have the recipe,” I felt pretty pleased! If it worked for ribs, why not transform an ordinary pork chop into a culinary masterpiece? Fresh off the grill, they are juicy and sweet with the balsamic glaze kicking it up that extra notch.


Watch the video: Recipe Video: Lamb Chops with Pomegranate Relish (January 2022).