Lamb Meatloaf

• 2 slices white sandwich bread, torn into small pieces
• 1 pound ground lamb
• 1 large egg
• 3 cloves garlic, chopped or minced
• 2 tablespoons fresh thyme leaves
• kosher salt and black pepper

Dill?

• 2 tablespoons balsamic vinegar
• 
  
• EVOO to sauté:
• 1 small red bell pepper, thinly sliced
• 1/3 red onion, thinly sliced
• 1 clove garlic, sliced or minced
• 1 15.5-ounce cans cannellini beans, rinsed
• 1 tablespoon fresh lemon juice

Combine first six ingredients and shape into a 3x6 loaf in a foil lined pan. 

Roast at 400 for 30 minutes.  Brush with balsamic vinegar four times during roasting. Allow to rest for five minutes before serving. 

Sauté pepper and onion till soft.  Add garlic, continue for two minutes.  Add beans and salt and pepper.  Heat through. Add lemon juice to finish. 

Dressing

1/2 c mayo

1/3 c white vinegar

1 t  Vegetable oil

2 T  Light corn oil

2 T  Parmesian

2 T  Romano

1/4 t Garlic salt

1/2 t Italian seasoning

1/2 t Parsley

1 T  Lemon juice

Sugar

Shrimp, Bacon and Rice

4 Slices bacon chopped

Clove of garlic to taste

12 shrimp tail on

1/2 cup rice

1 1/4 cup chicken broth, heated

Parsley

Sauté bacon. Remove to plate reserving drippings

Sauté shrimp in two batches. Just short of being fully cooked. Reserve to plate reserving drippings. 

Sauté garlic lightly. 

Add rice and sauté for 3-4 minutes  

Add broth, bring to boil and simmer for about 20 minutes. 

Stir in bacon. Place shrimp on the rice.  Sprinkle with Parsley. Continue simmer for  5 minutes until rice is ready.

Pork Fried Rice

Pork Fried Rice

Left over Pork Roast

Left over Pork Roast gravy

Bunch of scallions, sliced 1/2" or some onion

Stalk of celery, sliced 1/4 "

Two small peppers

1 Egg

Rice, Uncle Ben's Original, Long Grain

Soy Sauce

Prepare rice per box directions, two servings.  Set aside

Clean-up left over Roast Pork, small bite size pieces. Set aside

Preheat wok.  Beat egg. Add a touch of oil or butter to wok and cook egg as if an omelette.  Remove to plate and slice into strips.

Add a bit more oil to wok and sauté pork.  Heat through.  Browning is good. Reserve.

More oil in wok?  Sauté veges until just a bit of crunch is left. Reserve. 

More oil, if needed.  Sauté the rice.  Add 2 generous tablespoons left over gravy and some Soy Sauce.  

Return veges and pork to wok.  Add salt and pepper and a sprinkle of Soy Sauce. Heat through.

Garnish with egg strips and serve.

Oops, couldn't wait!

Pork and Sauerkraut

Pork and Sauerkraut

3 pound pork sirloin roast, bone in

• Silver Floss Sauerkraut
• 3 tablespoons extra virgin olive oil
• 1 T garlic, minced
• 1-1/2 t kosher salt
• 3/4 t black pepper
• 1-1/2 t sage
• 1-1/2 t rosemary, chopped
• 2 t thyme
• 
  

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, and thyme in a small bowl. Coat the roast completely with the prepared rub.  This can be done up to 24 hours ahead.

Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

Preheat the oven to 475 degrees.

Put the roast, fat side up, onto a rack in a shallow roasting pan.  Place the roast in the center of the oven and cook for 30 minutes.  Remove the roast from the oven and allow to rest for 30 minutes. Meanwhile, reduce the oven temperature to 325 degrees.  During this time the internal temperature of the roast will rise up to 30 degrees as residual heat in the bone is conducted to the adjacent meat, allowing it to continue cooking from the inside out.

Return the roast to the oven to finish cooking.  This will take another 60 minutes, or until the internal temperature reaches 145 degrees.

Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.  This roast can be a bear to carve.  (Save the bones et alle for Pork Fried Rice). 

Sauerkraut

Empty contents into a Corning Ware dish.  Sprinkle with Caraway seeds.  Add 1/4+" of water. Mix. Cover.  Put in oven with roast during the final 60 minutes.

I like mashed potatoes and baked beans with this dinner.

Shrimp and Pasta

Shrimp, Large - 31-40/lb, cleaned and deveined, tail on

1 c Chicken stock

1 T Lemon Juice

2 T Corn Starch. Try less for Marie

Garlic - to taste, sliced thin. Two cloves. 

Red Pepper

Parsley

Parmesan Cheese

EVOO and Butter

Angel Hair Pasta

Combine chicken stock, lemon juice, dash of red pepper and corn starch. Set aside.

Cook pasta per box directions. Rinse with cool water. Set aside.

Heat a large pan over medium high heat. Add enough butter and EVOO to generously coat bottom.  As it begins to froth, add garlic and sauté one minute.  Add shrimp and cook unti just done. Remove shrimp to a plate. Reserve drippings in pan. 

Add chicken stock to pan and heat.  Should create a nice gravy. Add pasta and toss to coat.  Add shrimp and toss.  Sprinkle with parsley and cheese.

Mangia!

BBQ Ribs

BBQ Ribs

Baby back ribs

Rub - Grill Mates Pork

Liquid smoke

Apple Juice

There are a lot of variables in preparing BBQ ribs.  This is an easy technique that uses the oven and the grill and substitutes Liquid Smoke for the real thing.  (If you want to do the real thing, here is a web site that I like.  http://www.amazingribs.com/index.html  The aluminum foil package technique works well.)

Remove the silver skin from the back of the ribs.  This can be a difficult job.  If you give up, run a knife across the bones to break the skin in several places.

Sprinkle on some Liquid Smoke.  A tablespoon is plenty.  Rub it all around.

Apply a dry rub.  There are many recipes for rubs.  I found that the Grill Mates Pork Rub is decent for every day ribs.  put ribs on a rack over a pan for 60 to 90 minutes. 

Preheat oven to 225. 

Prepare a crutch.  Line a shallow roasting pan with aluminum foil.  Add enough apple juice (white wine mixed with some BBQ sauce also works) to cover bottom - 1/8"+.  Transfer the ribs to the pan bone side down.  Cover with aluminum foil. Return to oven for 120+ minutes.  May want to jack up the heat for the first few minutes.

Test for doneness.  Ribs should bend and the meat should just crack at the bend.  No bend - back in the oven.  Anything else, use the result to judge how much time you need on the grill.

Prepare the grill. Ideally, you have a hot and cold side. Grill the bone side of the ribs enough to get some decent browning. Slather with the BBQ sauce. Return to hot side for a few minutes.  Want to just carmalize the sauce - don't burn.  Repeat for the meat side.  Allow to rest for a few minutes before slicing between the bones.

Serve with baked beans and macaroni salad.  Yum!