Marinated Texel Lamb

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As prepared at De Tropen Restaurant, Amsterdam. Use, young, tender lamb.

Ingredients

  • 1 clove garlic, minced

  • 3 tablespoons minced fresh ginger

  • 5 red Spanish peppers, or substitute 2 red jalapeños, seeds and stems removed, sliced crosswise

  • 3 tablespoons Dijon mustard

  • 6 tablespoons soy sauce

  • 1 sprig rosemary

  • 2 pounds lamb, cut into slices ½-inch thick

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • Cooked ramen noodles

  • Steamed bok choy

Instructions

In a bowl, combine the garlic, ginger, peppers, mustard, soy sauce, and rosemary and mix well. Add the lamb, cover, and marinate in the refrigerator for at least three hours.

In a skillet, add the olive oil and butter. When bubbling, quickly saute the lamb slices for one minute on each side. Then place the slices on a cookie sheet under the broiler for 1 to 2 minutes, taking care not to burn them.

Serve the lamb accompanied by the ramen noodles and bok choy.

Cinnamon Chicken Vera Cruz

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Freelance chef Alejandra Montero created this recipe that was distributed by the Hortus Botanicus. It is usually served with rice that is fried in oil and garlic before it is cooked.

Alejandra suggests adding a half cup of fresh or frozen garden peas during the last 5 minutes.

Ingredients

  • 8 chicken legs

  • 2 tablespoons cinnamon

  • 1/4 cup olive oil

  • 3 shallots, chopped

  • 2 large tomatoes, peeled and chopped

  • 1 cinnamon stick

  • 2 red bell peppers, seeds and stems removed, chopped

  • 1 teaspoon red chile powder

  • Water as needed

  • Salt to taste

Instructions

Sprinkle the chicken legs with cinnamon and let them marinate, covered, for 30 minutes. Add the oil to a deep skillet and heat it. Sear the chicken legs over medium heat for about 8 minutes, turning often. Remove the legs to a plate, add the shallots and saute them until golden brown. Return the legs to the skillet, add the tomatoes and cinnamon stick, and a little water. The legs should be just covered by the liquid.

Cover and simmer for 15 minutes. Remove the cover, add the bell peppers and chile powder, and simmer, uncovered, for 10 minutes. Adjust the salt and stir just before serving.

 

Coconut-Chile Rice

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Coconuts were plentiful in Belize–in fact, Nancy almost was beaned by one while sitting on the porch. Since they were literally falling from the trees, we tried to use them as much as we could in cooking.

Ingredients

  • 3 habanero chiles, minced, or 2 tablespoons ground red chile

  • 1 cup fresh coconut, chopped fine or coarsely grated

  • 2 tablespoons butter

  • 1 small onion, chopped fine

  • 1 cup white rice

  • 1 cup coconut water (from the coconut)

  • 1 cup chicken stock

Instructions

In a saucepan, saute the coconut in the butter for a couple of minutes or until it starts to brown. Add the onion and saute until the onion is soft.

Add the rice to the mixture and continue to saute until the rice turns opaque.

Bring the coconut milk and stock to a boil, add the rice mixture, reduce the heat and simmer, covered, until the rice is done, about 20 to 30 minutes.

Spice Islands Coconut-Chile Pork Kabobs with Sambai

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This recipe and others can be found in the book excerpt

Barbecue Inferno,

by Dave DeWitt and Nancy Gerlach

 

Ingredients

Sambal Marinade

  • ½ cup coconut milk

  • 2 green onions, minced

  • 2 tablespoons Sambal Oelek

  • 1 tablespoon lime juice, fresh preferred

  • 1 tablespoon sugar

  • 1 tablespoon chopped fresh cilantro

  • 2 teaspoons fish sauce

The Pork

  • 1 ½ pounds boneless pork, cut in 3/4-inch cubes

  • Dipping Sauce: Commercial Sambal Oelek


    Three Appetizer Recipes from

Instructions

Combine all the ingredients for the marinade in a bowl and toss the pork in the mixture to coat well. Marinate the pork, covered, in the refrigerator for 2 to 3 hours.

Thread the pork cubes on skewers and grill over a medium-hot grill for about 10 minutes until done. Cut open a sample to check for doneness. They should be browned and crisp. Serve with the dipping sauce.

Grilled Crab-Stuffed Cherry Peppers

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This recipe and others can be found in the book excerpt

Barbecue Inferno,

by Dave DeWitt and Nancy Gerlach

Ingredients

The Peppers

  • 12 pickled “hot” cherry peppers

Crab Filling

  • 1 ½ tablespoons cream cheese

  • 1 teaspoon milk

  • 3 tablespoons crab meat (canned works fine)

  • 1/4 teaspoon garlic salt

  • 2 teaspoons chopped fresh cilantro

  • 4 teaspoons dried bread crumbs

Instructions

Cut out the stems and core the chiles. The opening should be wide enough to fill. The tip of a vegetable peeler works well for this chore.

In a bowl, combine all the ingredients for the filling and mix well. Stuff the cherry peppers with the filling and thread on wooden skewers that have been soaked in water. Be sure to thread the peppers so that the filling side is up.

Grill over a medium fire for about 3 to 4 minutes until hot, and do not turn or the filling could fall out.