Ajeen Jerk BBQ Lamb Ribs
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”
5 lbs. lamb ribs
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
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.
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.
Roasted Mexican Fish Dinner
(Picture representation only, see below for actual image)
1 teaspoon granulated garlic or garlic powder
1 teaspoon granulated onion or onion powder
1 teaspoon Mexican oregano
1 teaspoon ancho (mild) or chipotle (hot) chile powder
salt and pepper
Chicken or Fish
4 pieces (6-8 oz each) thick whitefish fillet (such as cod or Pollock)
EVOO for liberal drizzling
2 tomatoes, thinly sliced
1 small red onion, ,thinly sliced
2 cloves garlic, thinly sliced
2 jalapeno chile peppers, thinly sliced
Queso fresco crumbles and a handful of cilantro leaves for garnishing
2 avocados, diced
1/2 of a ripe mango sliced in thin wedges
1 blood orange peeled and sectioned (you can sub ruby grapefruit for the orange)
1 lime, juiced
2 cups baby arugula
Position a rack in the center of the oven and preheat to 450 degrees . Combine the ingredients for the spice blend (use salt and pepper to taste).
On a rimmed baking sheet or baking dish, drizzle the chicken or fish with EVOO, then rub all over with the spice blend. Top each piece with a shingled layer of the tomatoes and onion. Scatter the garlic and jalapenos on top; drizzle with more EVOO. Roast until cooked through, about 15 minutes for the fish.
Top the fish with queso fresco and cilantro. Dress the avocados with the lime juice, salt and pepper. Toss with the arugula and drizzle with EVOO. Arrange the mango in a circular pattern with the salad mix on top placing the piece of fish in the center offset just a bit. (see photo)
Salt runs rampant through our diets these days due to an abundance of processed foods. I am a big fan of cooking with salt unless absolutely not necessary. That being said, I have used this mix for years and have never had any complaints. Many people are suffering from high blood pressure and are trying to reduce their sodium intake.
I love salt. I mean I really love salt to the point that if the food isn’t salted it isn’t worth eating. Did I tell you I LOVE salt.
I am trying to season my food with herbs and spices to give it more flavor so I discovered these recipes for a homemade herbal salt substitute–no, lets call it a homemade flavor enhancer!
BUT, There is more to seasoning food than adding salt. Sodium chloride or salt has an important function in our bodies, however many of us consume more than we need. The recommended daily value of sodium is about 2400 mg and for reference, one level teaspoon of salt has 2300 mg of sodium. Sodium’s purpose in our bodies is to regulate fluids, muscle contraction, nerve impulses, and blood pressure. If you consume too much sodium, your body will retain too much fluid around your cells increasing blood pressure. High blood pressure is a contributing factor to heart attack and stroke.
Flavorful Salt Substitute
1 tablespoon garlic powder
1 tablespoon powdered orange peel
1 tablespoon arrowroot powder
1 tablespoon sugar
2 tablespoons ground black pepper
2 tablespoons celery seed
2 tablespoons onion powder
4-½ teaspoons cream of tartar
1 ½ teaspoons citric acid powder
1 teaspoon ground dill weed
1 teaspoon white pepper
1 teaspoon dried thyme
½ teaspoon powdered lemon peel
½ teaspoon dried cayenne pepper
Place all ingredients in an electric blender, and grind them until they turn into fine powder. Store this flavorful salt substitute in a spice container with appropriate size holes, and keep it tightly sealed in a dark, cool location. With this tasty blend, those on a salt-free diet won’t miss regular table salt.
Spicy Salt Substitute
6 teaspoons onion powder
3 tablespoons paprika
3 tablespoons poultry seasoning
2 teaspoons ground oregano
2 teaspoons white pepper
2 tablespoons mustard powder
1 teaspoon chili powder
1 tablespoon garlic powder
Combine these ingredients in spice shaker, and store it in a cool dry location. Use it to enhance the flavor of foods in place of regular table salt.
Zesty Salt Substitute
3 tablespoons dried oregano
3 tablespoons garlic powder
1 ½ tablespoons paprika
1 ½ tablespoons mustard powder
2 teaspoons dried thyme
1 teaspoon onion powder
½ teaspoon ground dill
Place all ingredients in a blender, and grind them until they turn to fine powder. Place this zesty salt substitute in a spice shaker, and those who must eat salt-free foods can use it on their favorite fare to enhance the flavor without adding sodium to their diet.
Barbecue Eye Round on Mashed Turnips and Potatoes with Roasted Brussels sprouts
The lean eye of round simmers in bottled barbecue sauce, giving it plenty of time to absorb the flavor. Potatoes and Brussels sprouts added to the beef make this a low-fat, yet satisfying, meal. Perfectly seasoned, potato and turnips and roasted sprouts add nothing but taste and texture to this dish. Tender, full layers of exotic flavor to guide your dining experience to new levels. Accompanied by a side salad, a meal definitely worth making!
1 (3-lb.) eye round beef roast, fat trimmed
2 teaspoons ground cumin
2 tablespoons olive oil
2-1/2 pounds onions, cut into 1/3-inch-thick slices
2 celery ribs, chopped
2 garlic cloves, chopped
1 bottle (18 oz.) chipotle or regular barbecue sauce
2 pounds turnips, peeled, trimmed and cut into 1-inch cubes
3/4 pound Yukon Gold potatoes, peeled and cut into 1-1/2-inch cubes
1/4 cup milk
1 tablespoon horseradish sauce
1/4 cup chopped fresh flat-leaf parsley
1-1/4 pounds Brussels Sprouts, trimmed and cut crosswise into 1/8-inch thick slices
1 Rinse beef and pat dry. Sprinkle with cumin. Heat 1 tablespoon oil in a heavy 6- to 8-quart pot over moderately high heat, until hot but not smoking. Add beef and brown, turning, until golden brown on all sides, about 6 minutes. Transfer to a plate.
2 Add onion and celery to same pot; cook over moderately high heat, stirring, until onion is golden brown, about 15 minutes. Add garlic and cook, stirring 1 minute. Transfer half of onion mixture to a bowl; reserve. Add half of barbecue sauce and 1 cup water to onion mixture in pot; stir, scraping up any browned bits on bottom of pot.
3 Return beef to pot; cover with reserved onion mixture and remaining barbecue sauce. Bring to a simmer and cover. Simmer, stirring occasionally, adding 1/2 cup water toward end of cooking time if sauce begins to stick to bottom of pot, until meat is very tender, about 3 hours.
4 Meanwhile, place turnips and potatoes in a 4-quart saucepan, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until very tender, about 20 minutes. Reserve 1/4 cup cooking liquid and drain vegetables in a colander. Return to pot with reserved cooking liquid and the milk. Mash with a handheld potato masher until smooth. Stir in horseradish sauce and parsley. Keep warm, covered.
5 While vegetables are cooking, preheat oven to 425 degree F and arrange rack in lower third. Toss together Brussels sprouts and remaining 1 tablespoon oil in a large shallow baking pan; season with pepper. Roast, stirring occasionally, until golden brown, about 15 minutes. Transfer to a serving bowl and keep warm, covered.
6 Remove beef from sauce and cut into thin slices. Spoon some onion mixture onto serving plates, top with a mound of mashed turnips and potatoes, then slices of beef and more onion mixture. Serve Brussels sprouts on the side. Makes 10 servings.
City chicken is an entrée consisting of cubes of meat (usually pork), which have been placed on a wooden skewer (approximately 4-5 inches long), then fried and/or baked. Depending on the recipe, they may be breaded. The dish is popular in cities throughout the eastern Great Lakes region of Ohio and Michigan as well as the northeastern Appalachian regions of Pennsylvania and Upstate New York, and at least as far south and west as Louisville, Kentucky. City chicken is commonly found in the metropolitan areas of Binghamton, Cincinnati, Cleveland, Detroit, Erie, Pittsburgh and Scranton, hence, the dish’s ‘urban’ title.
Pork is the base meat in the common versions of the dish, although recipes vary regionally. For example, Pittsburgh-area preparations are almost always breaded and usually baked, while in Binghamton, the meat is usually marinated, battered and then deep fried. The Cleveland version is generally baked without breading, but the meat is dredged in flour, browned in a pan, then finished in the oven, and served with gravy. My personal favorite is the way my Mom would make it, alternating beef and pork cubes on the skewers. Grocery stores in both in the Greater Cleveland area as well as those in the Pittsburgh metro area include wooden skewers with pork cubes specifically packaged as city chicken. In Ottawa, Canada, at least one variation involves skewers of three kinds of meat: pork, veal and beef. Another Canadian variation, from Saskatoon, Saskatchewan, was composed entirely of veal.
18 5 inch wood skewers
Cut into 1 X 1 1/2 inch pieces:
1 pound top sirloin steak
1 pound veal steak
1 pound pork steak
Sprinkle them with salt, pepper
Arrange the veal and pork, and beef cubes alternately on 9 skewers. Roll the meat in flour.
Melt in a skillet 1/4 cup shortening (I like bacon fat here. It just tastes better)
Add 1 tablespoon minced onion (optional)
Brown meat well. Cover the bottom of the skillet with heated stock. Put a lid on the skillet and braise the meat over mdeium heat until it is tender. Thicken the gravy with flour ( four tablespoons to one cup of stock.) If preferred, the skillet may be covered and placed in a slow oven 325 degrees F. Until the meat is tender. Serve as shown or with wide egg noodles, or rice.
Crock pot pot roast
2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1 onion, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
4 russet potatoes peeled, and quartered
1.In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside. (optional, Not neccessary to do, or may be done at night and just added to the crock pot in the morning with all the other ingredients)
2.Place the onion, carrots, garlic, potaotes and parsley in the bottom of a six quart slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
3.Cover the slow cooker and cook on low setting for 8 to 10 hours.
4.Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.
Oxtail and Lentil Soup Recipe
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
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
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.