Warm spinach salad

1 bag baby spinach

2-4 eggs hard boiled

6-8 fresh mushrooms sliced

6 slices bacon cut into thin slices

2-3 slices of onion chopped

1 clove garlic chopped

1/3 c Dijon mustard

1/3 c white vinegar

1/3 c honey

Be sure to taste test the dressing. May want to start with smaller amounts of vinegar and Dijon. 

Fry bacon till slightly crisp. Reserve bacon to a plate. 

Add onion to bacon fat and sauté until tender. 

Add garlic and sauté two minutes. 

Add mustard, vinegar and honey to pan and mix well. Bring to a slow boil. 

Put spinach in bowl and add the warm dressing. Toss to coat all. 

Sprinkle bacon, sliced eggs and mushrooms over all.  Serve. 

Can add some cheese and cooked chicken to make a complete meal. 

Rack of Lamb

Roasted. 

Remove any excess fat and silver skin. 

Salt and pepper the rack and allow to come to room temperature. One hour. 

Mix together 1 cup of bread crumbs, 1 large clove garlic minced, 1 t Rosemary, 1/2 t salt and 1/2 t pepper. 

Preheat oven 375*. 

Spread Dijon mustard on meat side of rack. Roll rack in bread crumb mixture to coat meat side of rack. 

Add a turn of EVOO to a hot pan. Sear the meat side of rack to a golden brown.  

Remove from heat and use a rack or a ball of aluminum foil to hold the rack upright.  (Bones up 😁). 

Roast in oven for 30 minutes. 

Remove from oven. Tent with foil and allow to rest for ten minutes.   Enjoy!

Grilled. 

Mix together 2+ T EVOO, 2 large cloves garlic minced, 1 t Rosemary, 1 t salt and 1 t pepper. 

Remove any excess fat and silver skin. Slice rack into chops. 

Put chops and marinade in a baggy and allow to rest 1 hour. 

Remove chops from marinade and shake off excess oil.  Grill to your liking. 

Tent with foil and allow to rest for five minutes.  Enjoy!

Pan seared and roasted. 

1T olive oil

1 cube lemon juice 

1/2 t salt

1/2 t pepper

1/2 t rosemary

1/2 t dill

1 clove garlic minced

Mix together and let sit aside marinade while

Slice four chops from a rack

Trim excess fat - go easy. 

Brush lamb w marinade. Put I in quart 

 bag w remaining marinade. 

Allow chops to come to room temp - one hour

Sear in very hot pan- two minutes each side. 

Pan to 400 degree oven four to

five minutes. 

Let sit five minutes before serving. 

Orzo Salad

1 C Orzo prepared per packaged and cooled

1 T Capers

1 Tomato seeded and chopped

Salad Dressing.  I like Garlic Expressions. Have used Italian or just oil and vinegar in a pinch. 

Combine all ingredients. Season with salt and pepper to taste. 

Ravioli with Tomato Butter sauce

14.5 oz can diced Tomato. I like Huntz Fire Roasted. 

3 T butter

1 T Red Wine Vinegar

1 large clove Garlic minced

3/4 T Italian Seasoning

1 t salt

Bring to a boil.  Cover, reduce to a simmer for 30+ minutes stirring occasionally. Crush tomatoes at end.

1 tray prepared Ravioli. Italian sausage variety for the above sauce is very good. 

On high, Heat 2 T butter and a healthy turn of EVOO. In two batches, lightly brown Raviolis - two + minutes. - plate and set aside.  Set heat to high. Add 1/4 cup water to pan and return Raviolis. Cover and steam for two + minutes.  

Remove Raviolis to a large plate. Pour sauce over Ravioli. Sprinkle with Parmesian cheese and Basil.

Enjoy with a salad and red wine.   

Beef and bean stir fry

2 T sugar

3 T soy sauce

2 T lime juice

Pinch crushed red pepper

2 garlic cloves minced

2 T peanut oil

1 Sirloin steak, sliced thinly across grain. 

Green beans

1 red pepper, cut into strips

1 t corn starch

1 cup cooked rice

Combine first six ingredients and steak in a plastic bag.  Allow to marinate 15+ minutes. 

Remove steak and whisk cornstarch into reserved marinade. 

Stir fry steak in 1 T oil. 

Remove steak and stir fry green beans and bell pepper. 

Add marinade to vegetables and fry to thicken. 

Add steak to vegetables to reheat. 

Serve over rice. 

Beer Braised Brisket

6 cloves garlic

2 T brown sugar

2 T Dijon mustard

2 T EVOO

1 T pepper

1 T cumin

1 T paprika

1 t cayenne pepper

1/4 cup kosher salt

Combine ingredients in food processor to make a paste.   Rub on brisket. Wrap in plastic and refrigerate for 1-2 days. Bring to room temp before continuing. 

2 onions thinly sliced

12 oz lager

Scatter onions in large roasting pan. 

Set brisket in pan fat side up.  

Add beer to pan and cover with foil.   

Braise in a 325 oven for 5-6 hours. 

Remove foil and brown brisket under broiler 5-10 minutes. 

Allow Brisket to rest for 30 minutes before slicing. 

Serve with onions and pan drippings. You may want to reduce drippings by boiling for several minutes. 

 

Beef Brisket - Texan

1 Brisket

2 t Liquid Smoke

Spread Liquid Smoke over the Brisket. 

2 T oil

2 T minced garlic

2 T chili powder

2 T Thyme

2 T Oregano

10 shakes of Tobasco

1 T pepper

Mix to make a paste and then spread over Brisket. 

Sear Brisket 5+ minutes both sides.  Alternatively, do this on the grill. 

Wrap Brisket in 4 layers of foil. 

Bake in a large pan for one hour at 350. 

Reduce heat to 225 and continue to bake for 4+ hours. 

Allow Brisket to rest for 30 minutes before slicing. 

Serve with pan drippings. You may want to reduce drippings by boiling for several minutes.
Aim for 160.