cajun lamb roast

Cajun Lamb Roast

Dave DeWitt Recipes Leave a Comment

Ingredients

1 (1- to 2-pound) boneless lamb roast, sirloin or top round

Olive oil

2 teaspoons coarse kosher salt
2 teaspoons ground cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chile powder
1/2 teaspoon hot smoked paprika
1/2 teaspoon garlic powder
1/2 cup mint leaves, minced

Instructions

Stir together salt, cayenne, black pepper, chile powder, paprika and garlic powder in a small bowl. Coat the lamb with olive oil and liberally rub the spice mixture onto the lamb. Let stand at least 30 minutes or up to three hours.

Coat the bottom of a Dutch oven with oil and heat over medium-high heat. Brown the lamb on all sides. Preheat the oven to 350 degrees F. and roast the lamb for 35 to 40 minutes or until a meat thermometer registers 145 degrees F. for medium-rare, 160 degrees F. for medium or 170 degrees F. for well-done. When lamb has reached the desired temperature, remove it from the oven and let it rest 10 minutes. Slice the lamb on the diagonal before serving.

lamb vindaloo

Lamb Vindaloo

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Vindaloo, one of many types of curry, originated in the western region of India. It is derived from a Portuguese dish “carne de vinha d’alhos,” pork marinated in wine and garlic. It can be prepared with beef, chicken, lamb or seafood; although not traditional, potatoes sometimes are added. Almost universal on Indian restaurant menus, Vindaloo is one of the hottest curry dishes. Traditionally, it is extremely hot, so adjust the amount of chiles to your tolerance level.

This recipe has three steps: preparing the marinade, making the curry paste, and cooking the curry. The curry paste and marinade may be made one day ahead.

Ingredients

Curry Paste

1/4 cup whole grain mustard

2 to 4 tablespoons crushed red pepper flakes (or four to six dried chiles)

1 1/2 tablespoons ground cumin

1 tablespoon coarse kosher salt

1 tablespoon red wine vinegar

2 teaspoons ground turmeric

Marinade

1 yellow onion

3 tablespoons coriander seed

4 to 6 dried Kashmiri or Thai (hotter) chiles

1 tablespoon cumin seed

8 cloves garlic (about 2 1/2 tablespoons)

1 (two-inch) stick cinnamon

1 teaspoon black peppercorns

2 teaspoons fenugreek seeds

1 teaspoon fennel seed

1 (one-inch) piece fresh ginger, peeled and chopped

1/4 cup white vinegar

 

2 pounds lamb shoulder, trimmed and cut into two-inch cubes

1/4 cup vegetable oil

2 yellow onions, halved and sliced thinly

8 garlic cloves, minced (about 2 1/2 tablespoons)

1 (13 1/2-ounce) can coconut milk

Instructions

Prepare the curry paste by combining all of the ingredients in a glass bowl.

Prepare the marinade by grinding the coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel in a spice grinder or mortar and pestle. Process the chiles with the garlic, onion and ginger to form a paste. Place the meat into a container. Pour the marinade over the meat and marinate, refrigerated, for at least three hours or overnight. Remove the lamb from the marinade and drain. Combine the curry paste with the vinegar. Rub the paste onto the meat.

Put oil in a large pot over medium-high heat. Add the onion and fry until it is dark brown but not burnt. Add the garlic and fry for 30 seconds. Add the meat, stir and brown for about five minutes. Pour in the coconut milk. Add more water, if necessary, to just cover the meat. Bring to a boil, cover the pot, reduce to a simmer, and cook for about an hour or until the lamb is tender. Stir occasionally and add more liquid if necessary.

Garnish with chopped cilantro and serve over hot Basmati rice with mango chutney and Naan bread.

Yield: 2 servings with leftovers
Heat Scale: Very hot

Green-Garbanzo-Radish-and-Chayote-Salad.jpg

Green Garbanzo, Radish, and Chayote Salad

Dave DeWitt Leave a Comment

The first time I bought green garbanzos at the Pro’s Ranch Market in Albuquerque, I looked online for information and found out they’re mixed with chile and lime in Mexico and called guisana. Because chayote and radishes are also commonly mixed with chile and lime I decided to put them all together in a salad and the results were wonderful. You can substitute frozen shelled edamame in this recipe if you can’t find green garbanzo beans.

Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site Cooking in Color.

 

Ingredients

½ c. shelled green garbanzo beans

1 chayote, peeled, seeded, sliced into quarters lengthwise and thinly sliced

1 bunch radishes, thinly sliced


Chile Garlic Dressing:

2 Tbsp. extra-virgin olive oil

3 Tbsp. lime juice

1 ½ tsp. red chile powder (not chili powder), such as Chimayo

2 cloves garlic, minced

¼ tsp. salt or to taste

Instructions

In a small saucepan, cover green garbanzo beans with water and simmer over medium heat for five minutes. Drain well.

In a serving bowl mix chayote, radishes, and green garbanzo beans. In a small bowl, whisk together all dressing ingredients.  Pour over vegetables and mix well. This dish can be made in advance and chilled several hours beforehand as the chayote and radishes will not wilt.

Per Serving (excluding unknown items): 111 Calories; 6g Fat (43.5% calories from fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 94mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

Grilled-Asparagus-and-Peppers

Grilled Asparagus and Peppers

Dave DeWitt Leave a Comment

A simple marinade and quick grilling on a salt block makes for a fast and tasty side dish that pairs well with any entrée. Note: This recipe requires advance preparation. Read the entire article on salt block cooking by Mike Stines here.

 


Ingredients

2 red or yellow bell peppers, cleaned
1/2 pound trimmed asparagus
1 cup zesty Italian dressing

Instructions

Slice the peppers into 1/3-inch wide strips. Place the peppers and asparagus in a container and add the marinade. Marinate the vegetables for an hour or up to four hours. Remove the vegetables from the marinade and drain. Discard the marinade.

Prepare a salt block for high heat cooking and sauté the vegetables for two to three minutes per side or until crisp tender.

snow pea soup

Snappy Snow Pea Soup

Dave DeWitt Leave a Comment

Here’s a soup that’s fast and easy to make. It depends almost entirely on the flavor of the fresh snow pea, one of nature’s great vegetables. Add firm Japanese silken tofu to make a complete protein soup if you like soybean products. For a complete meal, serve this before a entrée of vegetable tempura. Read Dave DeWitt’s entire spicy spring soup article here.

Ingredients

6 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite stock
2 tablespoons sugar
4 tablespoons minced parsley
2 tablespoons minced garlic
4 tablespoons minced scallion
1/2 cup soy sauce
2 teaspoons ground ginger
4 teaspoons freshly ground white pepper
2 tablespoons chopped watercress
2 tablespoons chopped cilantro
2 cups snow peas cut diagonally
3 lemons, sliced thinly
Asian hot sauce, such as Sriracha, to taste

Instructions

In a pan, combine the water, sugar, parsley, garlic, scallion, soy sauce, ginger, and pepper and boil for 5 minutes. Add the watercress, cilantro, and snow peas and boil 3 more minutes. Transfer the soup to bowls, add the hot sauce to taste, and float the lemon wheels for garnish.