Category Archives: Lunch

Ajeen Jerk BBQ Lamb Ribs

Ajeen Jerk BBQ Lamb Ribs

Ajeen Jerk BBQ Lamb Ribs    Smoked and BBQed Lamb Ribs  lamb ribs (230x230)

Prep Time: 15 mins  Total Time: 1 hour 15 mins  Serves: 10, Yield: 8 pieces

About This Recipe

“The finest ingredients of the Caribbean prepared beautifully and complement the perfect lamb”

Ingredients

5 lbs. lamb ribs

Lamb Marinade

1 tablespoon red chili pepper flakes

3 garlic cloves

1 ounce grated ginger

2 ounces chopped onions

2 tablespoons olive oil

1 ounce spring fresh basil

1/4 teaspoon salt & pepper, to taste

1 ounce spring thyme Sauce

3 ounces chopped onions

3 cloves garlic cloves

1/2 cup tomato ketchup

2 tablespoons vegetable oil

8 ounces hot sauce ( sambol oelek)

8 ounces brown sugar

2 ounces lemon juice

2 tablespoons honey

1 tablespoon soya sauce

1/4 cup pineapple juice

1 tablespoon Jamaican jerk spice

Directions

1.Wash and season lamb with salt and pepper, combine marinade seasoning and marinate lamb for an hour or more.

2.In a thick pot bring lamb to a boil with marinate and water. Add more salt and pepper if necessary to water. Allow lamb rib to cook for 45 min or until tender.

Directions

3.In a mixing bowl combine of the sauce recipe and mix until sugar is fully dissolve.

4.Dip marinated lamb in sauce and place lamb on BBQ grill and allow to cook for 5-8 min or until lightly brown. Or place on oven proof baking sheet and cook for 15- 20 min and base heavily while cooking.

 

Remaining sauce may be poured in a sauce pan and cook slowly for 5 min and serve on the side with lamb.

 

 

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Southern Red Beans and Rice

Southern Red Beans and Rice

red beans and rice

Prep time: 10 min Cook time: 2 hours Yield: About 4 to 6 servings

Ingredients

1 pound of dried red kidney beans

1/2 pound of bacon, chopped

1 large onion, chopped

1 green bell pepper, chopped

1 large stalk of celery, chopped

2 cloves of garlic, minced

Freshly cracked black pepper, to taste

1/4 teaspoon cayenne pepper, or to taste, optional

1 teaspoon dried basil

2 bay leaves

1/2 tablespoon of canola oil

1 package (14 oz.) smoked sausage or Andouille sausage(very spicy), ham bone, ham hocks, hamchunks, or any combination

2 quarts of water

1/4 cup (1/2 stick) butter, optional

Kosher salt to taste, if needed – BUT ONLY AT THE END!

Hot, cooked rice

Sliced green onion, for garnish, optional

Hot sauce, for the table

Instructions:

Rinse and sort beans and place into a deep pot, adding water to cover beans plus about an inch or so. Discard any malformed or floating beans. 

Do not add any seasonings or salt! Bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside in a large pot.In a separate skillet, cook the bacon until lightly cooked and still limp. Add the onion, bell pepper, and celery to the bacon and sauté the veggies until tender. Add the garlic, black and red pepper, basil and bay leaf into the vegetable mixture and let seasoning meld with the veggies for about 3 minutes, stirring. Add the bacon, veggie & seasoning mixture to the pot of beans. Meanwhile slice sausage in half lengthwise and cut into 1/4-inch chunks. Add oil to skillet you used for the veggies and lightly brown the sausage. Transfer to the bean pot. If you have any leftover ham chunks, cut those up too, brown them and add them in.

Add 2 quarts of fresh water and bring to a boil. Reduce heat to a simmer and cooked uncovered for 1-1/2 to 2 hours, or until beans are tender and slightly thickened. When beans are just about done, slide in a half stick of butter. The butter adds richness to the beans and makes them just super delish, but is totally optional if you want to leave it out. They are good without it. If you need to thicken them up more, just remove about a cup of the beans and mash them with a fork, returning them to the pot. Serve over hot, cooked rice and garnish with sliced green onion, if desired. Pass hot sauce at the table.

~Cook’s Notes~

Note: Do not add any salt until the end, and then only if it needs it. There is some salt present from all the meats involved, so taste and adjust your seasonings toward the end of cooking, adding salt here if needed. I very often find that the pot needs no additional salt at all. Taste, add salt if needed, taste again and adjust seasoning as needed.

Serving  Suggestion:

 

 Southern Red Beans and Rice and cornbread

Genoa Style Minestrone Soup

Genoa Style Minestrone Soup

minestrone-soup

Cook Time 2 – 3 hours, Serves 6 – 8

Ingredients:

4 quarts water

1 pound ham

1 pound bony chicken parts

1/4 pound sliced prosciutto or bacon

2 cups diced potato

2 cups sliced celery

1 16 oz. can stewed tomatoes with juice (unseasoned)

4 small zucchini, sliced in 1/2 -inch pieces

1 1/2 cups sliced leeks

1 pound Italian (Romano) green beans or lima beans, or whatever you may have in your pantry kidney, black beans, navy beans . Canned is good.

1/2 cup salad

macaroni (ditalini,” Little thimbles” in Italian. A smaller cousin of elbow macaroni, ditalini is a straight smooth tubular shape.)

1 pound fresh peas, shelled

3 to 4 cups shredded white cabbage

2 teaspoons salt

1 teaspoon oregano

½ teaspoon basil

Pesto sauce

Directions:

Combine water, ham, chicken, and prosciutto, and bring to boiling.

Cover and simmer 2 hours.

Strain and reserve stock; discard bones.

Bring stock to boiling and add potatoes; cover and simmer 10 minutes.

Remove cover and add celery, zucchini, leeks, green beans, and macaroni and simmer 5 minutes.

Stir in peas and cabbage and cook 4 or 5 minutes more.

Salt and pepper to taste.

Beef Cabbage Carrot Soup

Beef Cabbage Carrot Soup

Total time:3 hrs. 30 mins

Prep time: 30 mins

Cook time: 3 hrs.

This is a delicious, hearty soup full of cabbage, carrots, ground or left over roast beef and onions. Tomato base and just the right amount of herbs and spices.   Beef provides flavor and protein for this delicious soup made with cabbage, vegetables, herbs, and wine. The soup is slow-simmered for 3 hours to tenderize the beef, so plan ahead. This is a restaurant favorite. Wonderful served with … warm crusty buttered bread.**

1 lb. beef cut in small cubes or 1 1/4 lb. course or chili ground beef 85-15 (1/2 inch or less drain off fat)

1 medium head cabbage (chopped)

1 sweet onion (sliced)

4 -6 carrots (sliced)

2 stalks celery (sliced)

1/2 cup good red wine

1 quart (4 cups) beef stock

1 cups chicken stock.(optional, contrasting flavors are always best)

1 (16 ounce) can red kidney beans, undrained (optional, I drain them, and use ½ can of the beans)

3 ounces tomato paste

Water as needed

1 (28 ounce) can tomatoes, chopped and liquid added to soup (I use stewed tomatoes, plain)

Worcestershire sauce to taste.

1/4 teaspoon black pepper

3/4 teaspoon onion powder

1/4 teaspoon garlic powder

Directions:

Chop onion, cabbage, carrots and celery. Sauté in 2 tbsp. olive oil. (Do not brown!) Just sauté till the vegetables are tender. Remove to Large Pot.

Use same pan as above and cook beef then drain off fat. Add to Pot.

Add remaining ingredients to the large pot and stir well.  This is a thin water based soup.

Bring to a boil, then reduce heat to a simmer. Simmer till all vegetables are very tender.  Taste to check and adjust seasoning.  Add as necessary. Serve with a crusty bread and butter. Enjoy!

**You can also add a few Brussels Sprouts to this dish. Cooked with the soup, they enhance the flavor tremendously.

Not Your Every Day Smoked Pork Spare Ribs

Not Your Every Day Smoked Pork Spare Ribs

Not Your Every Day Smoked Pork Spare Ribs

Pork Ribs have a long tradition in the old style world of barbecue, ranking with brisket and pulled pork in the competitions as a true art form.  They are marinated in a dry rub, then smoked low and slow, the sauce is added near the end and sizzled on. Just like the champion pitmasters and the best ribjoints do it.

Ribs are the holy grail. Mastering them marks the difference between the tyro, pyro, and pitmaster.  We’re talking Southern ribs here, a style created by early African Americans and as uniquely American as their other great contributions to our culture: Jazz the Blues, Cajun and Creole Soulfood.

A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork. They are juicy and tender and they tug cleanly off the bone but don’t fall off the bone. Their scent clings to your fingers for hours

 

 

Ingredients

6 whole racks of St. Louis cut pork spareribs

Dry rub:

1/2 cup packed brown sugar

2 tablespoons chili powder

1 tablespoon paprika

1 tablespoon freshly ground black pepper

2 tablespoons garlic powder

2 teaspoons onion powder

2 teaspoons kosher salt

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper or to taste (optional)

Mop Sauce:

1 cup apple cider

3/4 cup apple cider vinegar

1 tablespoon onion powder

1 tablespoon garlic powder

2 tablespoons lemon juice

1 jalapeno pepper, finely chopped (optional)

2 tablespoons hot pepper sauce

kosher salt and freshly ground black pepper to taste

2 cups wood chips, soaked (Sycamore has an absolutely phenomenal flavor)

Directions

In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.

Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.

When the coals are gray and ashed over place 2 handfuls of soaked woodchips directly on the coals. Place the ribs on the grill grate bone side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened ‘bark’, and the meat has pulled away from the bone. Discard any leftover mop sauce.  Total smoking/cooking time 5 to 7 hours, depending on the number of slabs you have.

Serving Suggestion :

  or this  or even this! 

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

2 (12 count each) packages of mushroom stuffer caps

6 tablespoons of butter, divided

1/2 cup of chopped onion, finely minced

1/4 cup of chopped green bell pepper, finely minced

2 slices of white or white wheat bread, toasted

1/2 pound of fresh lump crabmeat

1 egg

Pinch of salt

1/4 teaspoon freshly cracked black pepper

1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)

1/2 teaspoon of Old Bay seasoning

Couple shakes of dried parsley

1 tablespoon of dried bread crumbs

1 tablespoon of shredded Parmesan cheese, optional

Lemon wedges

Preheat oven to 350 degrees F.

Heat 1 tablespoon of the butter in a large skillet over medium heat and add the onion and bell

pepper; cook until softened, remove from heat and set aside to cool slightly. Meanwhile, toast

the bread slices, sprinkle each piece with a good spray of water to wet them thoroughly and

set aside in a bowl to let sit for about 2 minutes. Pick through the crabmeat to check for stray

cartilage and shell; set aside.

 

Melt the remaining butter. Squeeze out the bread and break it up. Add the egg to the bread

and mix. Add the salt, pepper, Cajun seasoning, Old Bay, and parsley; carefully turn until well

mixed. Add the crab and half of the melted butter, gently mix.

 

Brush the tops of the mushroom caps with the butter and bake at 350 degrees F for 5 minutes.

 

Remove, flip the caps over and brush with butter. Using a small cookie scoop, scoop out the

crab mixture and top each mushroom cap. Sprinkle with a tiny bit of bread crumbs and a tiny

sprinkle of Parmesan, or slices of brick or provolove cheese if desired. Drizzle top with remaining butter.

 

Bake at 350 degrees F about 20 minutes, or until mushroom has give to it and is cooked

through. Serve warm with wedges of lemon.

 

Oxtail and Lentil Soup

Oxtail and Lentil Soup Recipe

Oxtail and Lentil Soup

Oxtails provide the flavor boost to this hearty soup of lentils, brown rice, and other vegetables. Serve with a salad for a filling meal.

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Ingredients:

1/2 cup oil or shortening

2 pounds oxtails

2 cups chopped onion

1/2 cup chopped parsley

1/4 cup chopped bell pepper

1 cup raw brown rice

1 gallon ham stock or meat stock

2 Tablespoons Worcestershire sauce

1 Tablespoon minced garlic

1 large turnip, peeled and cut into 1/2-inch chunks

2 cups grated carrots

1 pound dry lentils, washed and picked over

2 medium-sized ripe tomatoes, peeled and seeded

Salt to taste

Louisiana hot sauce or ground cayenne pepper to taste

Preparation:

In a large, heavy pot over medium-high heat, heat the oil, and brown the oxtails. Then remove them and set aside.

In the same pot, saute the onions, parsley, and bell pepper until the onions are clear. Stir in the brown rice, then add the stock, Worcestershire, garlic, turnip, carrots, and lentils. Bring to a boil, then add the oxtails. Squeeze the tomatoes into the pot, add the salt and hot sauce, and stir. Reduce the heat to low, cover, and let simmer for at least 2 hours, stirring occasionally.

The soup is ready to serve when the rice and lentils are tender.

10 servings

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