American Lamb Ribs Hawaiian Style

American Lamb Ribs Hawaiian Style

2 tablespoons rice wine
1 clove garlic (2 ounces) minced
4 ounces peanut oil
6 ounces granulated sugar
8 ounces honey
8 ounces white vinegar
8 ounces hoisin sauce
1 pint pineapple juice
1 pint soy sauce
2 tablespoons red pepper flakes
25 pounds American lamb spareribs, trimmed
3 1/2 cups plum sauce (two No. 300 cans), warmed

1.    Combine soy sauce, pineapple juice, hoisin sauce, vinegar, honey, sugar, oil, garlic, rice wine and red pepper flakes.  Reserve 2 cups marinade.

2.    Place ribs in deep container, pour marinade on ribs. Cover and refrigerate overnight.

3.    Remove ribs from marinade and discard marinade. Roast ribs in 375ºF oven for 45 minutes. Baste with reserved marinade and roast at 425ºF for 10 minutes or until ribs are golden brown.

4.    Remove from oven. Brush ribs with plum sauce before serving.

American Lamb Loin Napoli

American Lamb Loin Napoli

2 tablespoons olive oil, divided
1 cup finely chopped onion
6 cloves garlic, finely chopped, divided (6 to 8)
1 1/2 cups fresh spinach leaves, shredded
1/2 cup finely chopped roasted red peppers
1/4 cup shredded fresh basil
1/4 cup pomegranate seeds or currants
1 tablespoon lemon pepper, divided
1 teaspoon red wine vinegar
1 tablespoon pomegranate juice
3 1/2 pounds boneless American Lamb loin or sirloin (3 1/2 to 4)
1/2 teaspoon paprika
1/2 teaspoon salt

1.    In a medium skillet, heat 1 tablespoon olive oil; sauté onion and 2 tablespoons garlic for 3 to 4 minutes. Add spinach, red pepper, basil, pomegranate seeds or currents, 2 teaspoons lemon pepper and vinegar. Cook additional 2 to 3 minutes until spinach is wilted; set aside.

2.    Lay boneless loin or sirloin on cutting board, fat-side up. Trim excess fat, leaving 1/8-inch cover. Score fat surface in a 1-inch crisscross pattern, 1/8-inch deep. Turn boneless loin over, fat-side down, on cutting board. Cover surface of meat with plastic wrap. Using a meat mallet or pounding tool, pound meat to 1-inch thickness. Place a 2-inch strip of filling along center and length of roast; roll and tie with string at 2-inch intervals.

3.    In a small bowl, blend 1 tablespoon olive oil, 1 tablespoon chopped garlic, pomegranate juice, paprika 1 teaspoon lemon pepper and salt. Brush on the roast.

4.    Place on rack in roasting pan and roast in 325ºF oven to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees.

All-American Lamb Burger

All-American Lamb Burger

1 teaspoon seasoned salt
3 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves
1 teaspoon garlic powder
1/2 cup finely chopped onion
1/2 cup rolled oats
8 ounces tomato sauce
2 pounds ground American Lamb
8 hamburger buns, split and toasted
8 lettuce leaves
1 teaspoon seasoned pepper
4 thin red onion slices, split into rings
16 tomato slices

1.    In large bowl, combine ground lamb, tomato sauce, oats, onion, basil, garlic powder, seasoned salt and pepper. Mix until all ingredients are blended. Shape into eight 1/2-inch thick patties.

2.    To Grill: Cook over medium-hot coals. Grill 4 inches from coals 5 minutes on each side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.

3.    To Broil: Place lamb patties on broiler pan. Broil lamb 4 inches from source of heat for 5 minutes on each side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.

4.    Arrange lettuce leaf on bottom half of each bun. Top with onion rings, 2 tomato slices, cooked lamb patties and bun top.

Texas Caviar

Texas Caviar

Ingredients:

3 15-oz cans black eyed peas, rinsed and drained
1/2 cup bottled, Italian-style salad dressing
1/2 cup green bell pepper, finely chopped
1/2 cup white onion, finely chopped
1 to 3 jalapeno peppers (preference), seeded and finely chopped
1 to 3 cloves garlic (preference), finely chopped
Salt and freshly-ground pepper to taste

Combine all the ingredients in a bowl and refrigerate covered for at least 2 hours, or at most for 2 days. Serve at room temperature with tortilla chips for dipping.

Yield roughly 5 cups.

Oysters Rockefeller

Oysters Rockefeller

Ingredients:

12 fresh, raw oysters on the half shell
1 cup cooked, finely chopped spinach
2 Tbsp finely chopped shallots
1/4 cup dry bread crumbs
2 Tbsp cooked, finely chopped bacon
1 Tbsp finely chopped parsley
Salt and freshly ground black pepper to taste
Hot pepper sauce (preference)
3 Tbsp fresh-churned melted butter
1 Tbsp anise flavored liqueur (preference)

Place the oyster shells on a baking sheet that has a layer of rock salt to stabilize the shells. Place an oyster on each shell.

Combine the remaining ingredients in a small bowl and stir to combine thoroughly. Spoon the spinach mixture over the oysters.

Bake for about 10 minutes in a preheated 450F oven. Serve quickly.

Yield 2 servings.

Stuffed Rolled Flank Steak

Stuffed Rolled Flank Steak

Ingredients:

1 1/2 to 2 lbs flank steak
2 to 3 cloves garlic, finely chopped
1 tsp dried oregano
1/2 tsp crushed hot red pepper
Salt and freshly ground pepper to taste
1 cup fresh spinach leaves
1 medium carrot, thinly sliced
1 small white onion, thinly sliced
2 hard-boiled eggs, peeled and cut in half
1/4 cup sliced pimiento-stuffed green olives
4 cups prepared beef stock

Butterfly the flank steak by slicing it in half horizontally to within about 1/2 inch of the edge. Open the steak and pound with a mallet to a uniform thickness of about 1/4 inch. Sprinkle with garlic, oregano, red pepper, salt and pepper. Cover with spinach leaves, leaving about 1/2 inch uncovered around the edges.

Arrange the carrot slices, onion, eggs and olives on top of the spinach. Roll in the direction of the grain to form a log and tie at 1-inch intervals with kitchen twine. Place in a baking dish and add the beef stock.

Cover tightly and bake in a preheated 350F oven until the beef is tender, about 1 1/2 to 2 hours. Remove the twine, cut into thin slices and serve with the pan juices.

Serves 4 to 6 or 8 to 12, depending.

Fried Green Tomatoes Americana

Fried Green Tomatoes Americana

Ingredients:

4 medium-sized green tomatoes, sliced 1/4 inch thick
1/2 cup fresh-churned buttermilk
2 eggs
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup flour seasoned with salt and pepper to taste
Vegetable oil (preferably of the peanut variety) for deep frying

In a large bowl combine the buttermilk, eggs, salt and pepper, and mix well. Put the tomato slices in this mixture, toss to coat, and let sit at room temperature for 5 to 10 minutes.

Dip each slice of tomato in the seasoned flour mixture and fry - a few at a time - in a deep fryer with 3 to 4 inches of oil that has been heated to 350F. Fry for 3 to 5 minutes, or until golden brown.

Serves 4 to 6 lovers of green tomatoes.