main course – Page 2

Breads, Pasta, Rice, Grains, Chicken, Main Course, Vegetables and Salads

Roasted Chicken, Asparagus and Beets with Farro and Parsley Coulis

April 16, 2013February 7, 2019by Lynda Balslev16 Comments

~ Chicken, Asparagus, Baby Beets, Farro, Parsley ~

If only we people could get along this well. This meal is the happy convergence of 5 simply prepared ingredients, each stand alone good in their own right, which magically conspire to create a wondrous, healthy and satisfying one dish meal. Sriracha marinated chicken breasts, olive oil roasted asparagus and baby beets nestle in a pile of hearty farro drizzled with a bright parsley coulis. A final squeeze of Sriracha electrifies and unites. Call it one stop shopping or an homage to Spring, this earthy and rustic meal is a vibrant balance of flavor and simplicity on a plate.

Roasted Chicken, Asparagus and Baby Beets with Farro and Parsley Coulis

The good news is that each component may be served on their own, next to each other or in a happy tangle of coexistence. The beets and asparagus may be served at room temperature. The parsley coulis is also delicious as a dip or smeared on crostini.

Serves 4 to 6

Chicken:
2 tablespoons Dijon style mustard
2 tablespoons Sriracha
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
1 teaspoon salt
4 skinless, boneless chicken breasts, 6 to 8 ounces each

Beets and Asparagus:
1 pound baby yellow beets, ends trimmed, scrubbed clean
1/2 pound asparagus, ends trimmed
Extra-virgin olive oil
Salt
1/2 lemon

Farro:
3 cups chicken stock or water
2 cups farro
1 teaspoon salt

Parsley Coulis:
2 cups Italian flat leaf parsley
1 jalapeno pepper, stemmed and seeded, minced
2 garlic cloves
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Pinch of sugar

Prepare the chicken: Whisk all of the ingredients except the chicken in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least one hour.
Heat oven broiler (or grill). Remove chicken from marinade and arrange in one layer on a broiler pan. Broil until chicken is thoroughly cooked through, turning once or twice, 10 to 14 minutes, depending on thickness. Remove and cut breasts in half.

While the chicken is marinating, prepare the beets. Heat oven to 400° F (200C). Place the beets in a baking dish. Drizzle with oil and season with salt. Turn to coat. Cover baking dish with foil. Bake until beets are tender when pierced with a knife, 45 to 55 minutes. Cool slightly, then cut beets in half.

Prepare the asparagus: Heat oven broiler. Arrange the asparagus in one layer in a baking dish. Drizzle with oil and season with salt. Broil until asparagus are browned in spots and fork tender, turning once, 6 to 8 minutes, depending on thickness. Remove from oven. Cool slightly, then cut in 1-inch pieces. Squeeze with juice of 1/2 lemon.

Prepare the farro: Combine farro, stock and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to a simmer. Cover and cook until farro is tender, about 30 minutes. Remove from heat and fluff with fork. Add more salt to taste if desired.

Prepare the Parsley Coulis: Place all of the ingredients in the bowl of a food processor. Process until blended. Taste for seasoning. Transfer to a bowl.

To serve, divide farro between serving plates. Top with chicken. Scatter beets and asparagus around the chicken. Drizzle with some of the beet and chicken pan juices. Spoon coulis over chicken. Serve with Sriracha.

Breads, Pasta, Rice, Grains, Chicken, Main Course, Vegetables and Salads

Weeknight Dinners: Spicy Chipotle Chicken and Couscous Salad

April 5, 2013April 4, 2019by Lynda Balslev7 Comments

~ Spicy Chipotle Chicken, Herbed Couscous Salad, Hummus ~

Are you having the weeknight dinner doldrums? Are you hungry and craving something exciting, yet stumped for time and inspiration? Look no further than this easy recipe, packed with spice and chipotle heat. It’s a cinch to make: Begin to marinate the chicken the night or morning before roasting. Then go about your daily whirlwind of work and activities. 30 minutes before dinner, pop the chicken in the oven (or on the grill), and before you know it you’ll have a zingy dish that will shake up any ho hum dinner routine. Serve with salad, rice or couscous. I had some hummus sitting in the fridge, which I served as an accompaniment. A squeeze bottle of Sriracha will stand in nicely.

Spicy Chipotle Chicken and Couscous Salad

Serves 4 to 5

Marinade:
1/4 cup chipotles in adobo sauce
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons brown sugar
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breasts, cut in 1 1/2-inch chunks
Bamboo skewers, pre-soaked at least 30 minutes

Couscous Salad:
1 1/2 cups whole wheat couscous
1 1/4 cups warm water
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
2 scallions, green and white parts thinly sliced
1 small red bell pepper, seeded and diced, finely diced
1 small jalapeno seeded, finely diced
1/2 small red onion, finely chopped, about 1/4 cup
1 garlic clove, minced
1/2 cup mint leaves, chopped
1/4 cup cilantro leaves, chopped
1 teaspoon Tabasco, or to taste
1 teaspoon freshly ground black pepper

For the chicken:
Process all of the marinade ingredients in a food processor until smooth. Place the chicken in a bowl. Add marinade and toss to coat. Cover and refrigerate at least one hour or up to 24 hours.
Preheat oven broiler or prepare grill. Thread chicken on skewers. Discard marinade. Broil or grill over direct medium heat until brown and thoroughly cooked through, turning once or twice, about 10 minutes.

For the couscous:
Place couscous in a large bowl. Add water, lemon juice, olive oil, cumin and salt. Stir once. Cover and let stand until all of the liquid is absorbed, about 5 minutes. Fluff with fork. Add remaining ingredients. Gently mix to thoroughly combine. Taste for salt and seasoning. Serve warm or at room temperature.

Breads, Pasta, Rice, Grains, holiday, Main Course, Meat, meatballs

Spaghetti, Meatballs and Lady and the Tramp

February 13, 2013February 14, 2013by Lynda Balslev12 Comments

Valentines Day and … Meatballs?

You might be surprised to hear this, but I am not a sweet person. That is, I don’t eat lots of sweets. I prefer savory dishes, and if I indulge in any one department it usually involves salt, not sugar. So, this Valentine’s Day when I found myself thinking of a special meal to prepare for my family, a rich chocolate cake was not at the top of my list. Instead, I will make delicious comfort food, something sating and homey, pleasing to the entire family – and savory, not sweet. So, this is on our menu for the big day: Spaghetti and Meatballs. And don’t tell me that isn’t romantic either; you need only to look to Lady and the Tramp for inspiration…

Spaghetti and Meatballs

Makes about 12 (2-inch) meatballs. Serves 4.

For the meatballs:
3/4 pound ground pork
3/4 pound ground beef
1/2 cup panko breadcrumbs
1/2 cup finely grated Parmigiano cheese
2 cloves garlic, minced
2 tablespoons finely chopped Italian flat leaf parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large egg, lightly beaten
2 tablespoons olive oil

For the sauce:
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup dry red wine
1 (28 ounce) can Italian plum tomatoes with juice
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 pound spaghetti
Whole basil leaves for garnish
Finely grated Parmigiano cheese for serving

Combine the pork, beef, garlic, breadcrumbs, cheese, parsley, oregano, salt pepper and red pepper flakes in a bowl. Add the egg and mix in with your hands. Lightly form into 2-inch meatballs. Place on a plate, cover with plastic, and refrigerate for 1 hour.

Heat 2 tablespoons olive in a deep skillet over medium heat. Add the meatballs in batches, without overcrowding. Brown on all sides, turning gently with tongs or a spatula. Remove and set aside on a plate lined with a paper towel. When all of the meatballs are browned, pour off the oil.

Make the sauce: Without cleaning the skillet, add 1 tablespoon olive oil. Add onion and saute until softened, 3 minutes. Add garlic and saute 1 minute. Add wine and cook, scraping up any brown bits, until reduced by 2/3. Add tomatoes, breaking them up with a spoon. Add tomato paste, oregano, salt and pepper. Return meatballs to the skillet. Cover and simmer over low heat until the meatballs are cooked through, about 30 minutes.

Bring a large pot of salted water to a rolling boil. Add spaghetti and cook unitl al dente; drain. Serve spaghetti with meatballs and sauce ladled over. Garnish with basil leaves and grated cheese.

And here are a few sweeter suggestions for your Valentine’s Day from TasteFood:
Chocolate Brownies
Flourless Chocolate Cake
Chocolate Pots de Creme

Fish and Shellfish, one-pot, Soups and Stews

Shellfish Stew with Red Wine and Fennel

January 3, 2013September 30, 2019by Lynda Balslev16 Comments

~ Shellfish Stew with Red Wine and Fennel ~

Enough with the meat already. It’s time to lighten things up. January is the month of bowl-food in our home. Fancy holiday meals, featuring ribs and roasts, sauces and reductions, have taken a New Year’s time out, replaced by vessels brimming with steaming soups and stews, risottos and and noodle concoctions. And while meat is welcome, right now I am craving the lightness of fresh seafood. Served in a bowl, of course.

Shellfish Stew with Red Wine and Fennel

Serves 6 to 8

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large fennel bulb, halved lengthwise, thinly sliced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes, with juices
2 cups chicken stock
1 1/2 cups medium-bodied red wine
1/4 cup tomato paste
1 bay leaf
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon granulated sugar, or to taste
18 littleneck clams (or mussels)
18 medium shrimp, peeled, deveined
6 to 8 large sea scallops
2 cooked crabs, legs cracked, flesh removed from bodies

Fresh Italian parsley, chopped

Heat oil in a large soup pot or Dutch oven over medium heat. Add onion and fennel. Cook, stirring until vegetables begin to soften, about 4 minutes. Add garlic, oregano, thyme and red pepper flakes. Cook, stirring, until fragrant, 1 minute. Add tomatoes, chicken stock, wine, bay leaf, salt and pepper. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes. Taste for seasoning. If necessary add a spoonful of sugar. Add clams. Cover pot and cook until clam shells open, about 5 minutes. Add shrimp and sea scallops. Cook, partially covered until just cooked through. Add the crab legs and meat. Continue to cook until thoroughly heated. Discard any unopened clams. Serve in warm bowls garnished with parsley. Accompany with crusty baguette or garlic bread.

Pasta, Vegetarian

Pasta with Quick Roasted Tomatoes and Arugula

December 18, 2012January 1, 2019by Lynda Balslev13 Comments

~ Roasted Tomatoes, Arugula, Breadcrumbs, Thyme, Parmigiano, Gemelli ~

Things are heating up in our kitchen. All sorts of treats and sweets are baking for the holidays – plus I am busy with a cookbook project. I’ve been hired to write all of the recipes for a cookbook that will be published in early 2014 (yes, that is how the world of publishing works). More details will follow on that soon, but for now suffice to say that my kitchen is a recipe test center cyclone. With all of the cooking, you would think that a nightly dinner would be a sure thing, but frankly after a long day of developing and writing, I don’t have the where-with-all to whip up anything too complicated – which is something we can all relate to during the holidays.

So, here is an easy, low-budget recipe that uses simple ingredients and may be prepared in 30 minutes with delicious results. It also makes use of those grape tomatoes you can’t resist buying in the middle of the winter when you know better. It’s not the fault of the tomato, of course. They do look irresistable, but looks can be deceiving for out of season tomatoes, even when they are shiny and oh-so-red. This recipe will remedy any buyer’s remorse. A little slow roasting will coax out any hibernating tomato-ness, releasing juices and sugars, and deflating the impossibly pert tomatoes to a more relaxed version of themselves. You can save your buyer’s remorse for bigger things this holiday season.

Pasta with Roasted Tomatoes and Arugula
Serves 4.

1 pound grape tomatoes
3 garlic cloves, chopped
Extra-virgin olive oil
Salt and freshly ground black pepper
Handful of thyme sprigs
1/3 cup panko breadcrumbs
2 tablespoons plus 1/3 cup finely grated Parmigiano or Pecorino Romano cheese
1 pound pasta of your choice (I used gemelli)
2 large handfuls of arugula, about 3 cups

Heat oven to 400 F. Scatter the tomatoes and garlic on a large rimmed baking sheet. Drizzle with 1/4 cup olive oil. Sprinkle with salt and pepper. Toss to coat. Scatter the thyme sprigs over the tomatoes. Roast in oven 25 minutes. Remove and reduce oven heat to 350 F. Transfer the tomatoes and garlic to a large serving bowl. Discard the thyme. Sprinkle the breadcrumbs on the same baking sheet and stir to coat in the olive oil. Briefly return to the oven and cook until breadcrumbs are golden brown, 2 to 3 minutes (they will brown quickly so carefully watch them). Remove and immediately transfer the breadcrumbs to a small bowl to stop them from further cooking. Cool slightly, then stir in 2 tablespoons cheese.

While the tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente; drain. Add the pasta to the tomatoes, along with the arugula and 1/3 cup cheese. Toss to combine. Drizzle with a little more olive oil as desired, and taste for salt. Sprinkle the breadcrumbs over the pasta. Serve immediately.

Condiment, Food Blog Events, gluten-free, Lamb, Main Course, Uncategorized

Lettuce Wraps: Pomegranate Lacquered Lamb with Quinoa Pilaf and Spicy Hummus

December 12, 2012August 1, 2016by Lynda Balslev19 Comments

Charleston Wine & Food Festival – Lambs + Clams Contest
Round 3 WINNER!
Pomegranate Lacquered Lamb Lettuce Wraps
Quinoa Pilaf and Spicy Hummus

This month’s Lambs+Clams Contest, sponsored by the BB&T Charleston Wine Food Festival, featured a gorgeous slab of lamb shoulder provided by Border Springs Farm. I knew the lamb was coming and had some time to think about how I would like to prepare the meat. Lamb shoulder is a braising meat, best suited for slow cooking. The French famously do this in an all-day production, aptly named Gigot de Sept Heures, or Seven Hour Lamb. While I appreciate this method of slow cooking a tough cut of meat into supple submission with wine and aromatics, the end result is incredibly rich. After a few mouthfuls I find myself craving acidity and freshness to balance the unctuous meat.

This led me to think of Bo Ssam. Bo Ssam is a Korean specialty of slow roasted pork belly or shoulder, cured in sugar and salt. The pork slowly softens and caramelizes while cooking, finishing in a tender heap of meat that begs to be shredded and scooped into lettuce cups with rice and spicy chile sauce. The difference is that I had lamb, not pork, so I headed to the Middle East for inspiration. I generously salted the meat and coated it with a pomegranate molasses marinade and left it to brine overnight. Quinoa pilaf studded with pomegranate and mint replaced the rice, while a ramped up hummus spiked with harissa and extra lemon added heat and acidity. You might say that this was an around the world tour of inspiration: West meets East meets Middle East.

Don’t be daunted by the length of this recipe. Most of the time involved is braising time. The quinoa and hummus are easy to make and may be prepared in advance of serving (they are also delicious on their own). The hardest part will be waiting while the lamb roasts and its intoxicating aroma wafts through your kitchen.

Pomegranate Lacquered Lamb Lettuce Wraps
with Quinoa Pilaf and Spicy Hummus

Begin the lamb one day before serving. While quinoa is not a Middle Eastern grain, it’s nutty and firm texture nicely complements the tender meat. Bulgur or couscous may be substituted for the quinoa. Serves 8 to 10.

Lamb:
1 (5 pound) lamb shoulder with bone
4 tablespoons kosher salt, divided
1/2 cup pomegranate molasses
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 cup brown sugar
1/4 cup pomegranate seeds
Fresh mint leaves, chopped

Butter lettuce leaves
Spicy Hummus (recipe below)
Quinoa Pilaf (recipe below)
Pomegranate seeds
Fresh mint leaves
Lemon wedges
Hot sauce, optional

One day before serving, prepare the lamb. Score the lamb fat with a knife. Rub the lamb all over with 3 tablespoons salt. Whisk the pomegranate molasses, garlic, cumin and black pepper in a small bowl. Smear over the lamb to thoroughly coat. Arrange meat side-down in a large rimmed baking dish. Cover with plastic wrap and refrigerate 24 hours, turning once or twice.

One hour before roasting, remove lamb from refrigerator and let stand at room temperature. Heat oven to 300 F. Transfer lamb to a roasting pan, meat-side side up. Pour any accumulated juices and marinade into a small saucepan. Roast lamb, uncovered, until very tender, about 5 hours. While the meat is roasting, boil the juices and marinade for 1 minute. Occasionally baste the meat with the marinade while roasting.

When the meat is fork tender, remove from oven and increase oven temperature to 450 F. Sprinkle lamb with 1 tablespoon salt and brown sugar. Return to oven and roast until dark brown and caramelized, about 15 minutes. Remove and cool slightly. When cool enough to handle, shred the lamb meat and place on a serving platter. Skim fat from the pan and drizzle pan juices over the lamb. Sprinkle with pomegranate seeds and mint.

Serve lamb family-style with Quinoa Pilaf and Spicy Hummus. Accompany with a platter of butter lettuce and bowls of pomegranate seeds, fresh mint, lemon wedges, and hot sauce. Scoop a dab of hummus into the center of a lettuce leaf. Spoon a little quinoa over the hummus, then some of the lamb. Garnish with pomegranate seeds, mint and a squeeze of lemon juice – hot sauce optional, but highly recommeded. Pass the napkins.

~ Pomegranate Lacquered Lamb at the 4 hour mark ~

Quinoa Pilaf:
1 1/2 cups quinoa
1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced, green and white parts divided
1 red serrano or jalapeno chile, stemmed and seeded, finely chopped
1 garlic clove
1 1/2 cups chicken stock or water
Juice and zest of 1/2 lemon
1 teaspoon ground cumin
Salt and pepper
1/4 cup pomegranate seeds
1/4 cup Italian parsley leaves, chopped
1/4 cup fresh mint, chopped

Place the quinoa in a fine-meshed sieve and rinse with water until the water runs clear. Drain thoroughly. Heat oil in a large saucepan over medium heat. Add white parts of the scallions, chile and garlic. Saute 2 minutes. Add quinoa and cook, stirring, to coat, 1 minute. Add stock. Bring to a boil, then reduce heat to a simmer. Cover and cook until quinoa is tender and the little white tails are showing on the grains. Remove from heat and fluff with a fork. Add lemon, cumin, salt and pepper, to taste. Cool to luke warm. Stir in the pomegranate, parsley and mint. Transfer to a serving bowl.

Hummus:
1 (15-ounce) can chickpeas, drained
2 garlic cloves, chopped
Juice of 2 lemons, about 1/2 cup
1/4 cup Greek-style whole milk yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
2 to 3 teaspoons harissa paste, or to taste
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander

Combine all of the ingredients in the bowl of a food processor. Process until smooth. Taste for seasoning. Hummus should not be too thick. If necessary, thin with additional olive oil. Transfer to a serving bowl.

Autumn, Fall, Main Course, Meat, one-pot, Soups and Stews, Winter

Beef Stew with Cognac and Red Wine

December 4, 2012September 30, 2019by Lynda Balslev16 Comments

~ Spirited Beef Stew with Cognac and Red Wine ~

For many days I’ve been saying that it’s Beef Bourguignon weather, so I finally stopped the talk and got cooking. I made this stew over the weekend, and the weather did not relent, gifting us with a deluge of rain worthy of an ark – and a cognac and wine infused beef stew. If you have to experience a torrent of rain, I dare say this kind of food makes it enjoyable – especially when accompanied by a creamy potato gratin, a robust bottle of Zinfandel wine, and a crackling fire.

Beef Stew with Cognac and Red Wine

Ideally start the stew a day ahead of serving. Not only does the flavor improve with time, it allows the fat to rise to the top as it cools. The next day, lift off the solidified fat from the surface before you reheat the stew. Serves 6.

Stew:
Extra-virgin olive oil
3 pounds beef chuck, cut into 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 cup cognac
2 large carrots, chopped
1 large onion, chopped
4 garlic cloves, chopped
1 (750-ml) bottle full-bodied red wine
1 cup beef or chicken stock
4 thyme sprigs
2 bay leaves
1 (6-ounce) can tomato paste
1 tablespoon brown sugar

Vegetables:
10 ounces pearl onions
1/2 pound cremini mushrooms, ends trimmed, halved if large
2 to 3 large carrots, peeled, cut on the diagonal 1/2-inch thick
Fresh thyme sprigs

1. Pre-heat the oven to 300°F. Heat 2 tablespoons oil in a large dutch oven or oven-proof pot with a lid over medium-high heat. Season the beef with salt and pepper. Working in batches, add the beef to the pan in one layer without overcrowding. Brown on all sides. Transfer to a plate and repeat until all of the beef is browned.
2. Add the cognac to the pot and deglaze, stirring up any brown bits. Reduce by half, then pour the cognac over the reserved beef.
3. Add 1 tablespoon oil, the carrots, onion, and garlic to the pot. Saute over medium heat until the vegetables begin to soften without browning, about 4 minutes. Return the beef and cognac to the pot. Add the wine, stock, thyme, bay leaves, and tomato paste. Bring to a boil, then turn off the heat, cover the pot aand transfer to oven. Bake in oven until the meat is very tender, stirring occasionally, 2 1/2 to 3 hours.
4. Strain the liquid from the stew into a saucepan. Separate the chunks of meat from the vegetables and return to the Dutch oven. Press down on the remaining vegetables in the sieve to extract as much juice into the drained liquid as possible. Discard the vegetables.
5. Boil the liquid until the sauce is reduced by about 1/3 and somewhat thickened. As the sauce boils, skim the fat from the surface (if you are making the stew one day in advance, you may skip this step since the fat will be removed after refrigeration). Stir in the sugar and season to taste with the salt and pepper. Pour the sauce over the beef. (At this point the stew may be made one day in advance. Cool, then cover and refrigerate overnight. One hour before serving, remove from refrigerator and proceed with recipe).
6. One hour before serving the stew, prepare the vegetables. Blanch the onions in a pot of boiling water for 1 minute; drain. When cool enough to handle, remove the skins; set aside. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the mushrooms and saute until light golden, about 3 minutes. Lightly season with salt and pepper and transfer to a bowl. Steam or saute the carrots until bright in color and al dente. Transfer to the bowl with the mushrooms.
7. Skim any collected fat from the surface of the stew. Heat over medium-low heat on the cooktop to loosen the stew. Add the onions, mushrooms and carrots. Continue to cook over medium-low heat until stew and vegetables are hot. To serve, ladle the stew into warm bowls and garnish with fresh thyme.

Barbeque, Condiment, Food Blog Events, Grilling, Lamb, Main Course, Meat, Middle Eastern

Lambs + Clams: A new contest and a recipe for Moroccan Spiced Lamb

October 8, 2012August 1, 2016by Lynda Balslev14 Comments

I was delighted to be asked by the folks at The Charleston Wine and Food Festival to participate in a food blog event and contest called Lambs + Clams. This event will promote the annual festival while celebrating the purveyors and farmers who supply their products to the Charleston region. Four monthly recipe contests will be held in the lead up to the festival which opens February 28, 2013. Each contest will spotlight either lamb, clams or oysters supplied by Craig Rogers of Border Springs Farm and Travis Croxton of Rappahannock River Oysters, both of whom provide their quality products to top chefs and restaurants all over the Eastern seaboard.

I am flattered and honored to be selected to compete with 7 talented food bloggers (listed below) from around the country in this event. By now you should know I love a good challenge, so I did not hesitate to accept. Let the games begin!

This month the contest kicks off with a challenge to create a recipe for a leg of lamb from Border Springs Farm. You can imagine how excited I was to receive my lamb – the anticipation felt like Christmas. It arrived in a BIG box, and I eagerly unpacked a gorgeous, glistening boneless leg of lamb weighing in at 5.4 pounds. Christmas came early this year.

I love to travel, and when I am not traveling, I bring my bucket list of destinations home to my kitchen for cooking inspiration. With that motivation, I decided to create a lamb recipe fragrant with the heat and spice of northern Africa and made a thick fiery marinade heady with Mediterranean spices, garlic, lemon and mint. One deep whiff made my fingers and toes tingle and transported me to Morocco, the sands of the sahara and an aromatic souk. It was all I could do to keep from slurping it up with a spoon.

I smeared and massaged the lamb with the marinade – yes, that’s right: massaging helps to work the spices into the meat. I could also just say “work the marinade into the meat with your fingers” but massage sounds so much nicer. Then came the hardest part – waiting. The longer the wait, the better. The lamb should marinate overnight, or even for 2 days if you can stand it. (When time is truly an issue, 8 hours will do, but overnight is best).

Once you’ve mastered the waiting part, the recipe is very easy to prepare, and the results are outstanding, yielding a succulent, exotically aromatic leg of lamb with a subtle kick of heat. To serve the lamb, I roasted an assortment of late summer vegetables (chinese eggplant, sweet peppers, onions and zucchini) with olive oil, garlic and salt and scattered them around the meat. There was plenty to share, so a few friends joined us as well, and we all enjoyed this wonderful pre-Christmas gift of lamb.

Moroccan Spiced Lamb with Lemon, Mint and Yogurt

Ground cumin and coriander may be substituted for the seeds, however the flavor is best if you toast and grind your own seeds. Serves 6 to 8.

Marinade:
2 teaspoons whole cumin seeds
1 teaspoon whole coriander seeds
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh cilantro sprigs (or Italian parsley)
1/4 cup chopped fresh mint leaves
4 garlic cloves, minced
Zest from one lemon
1 tablespoon Sriracha or harissa
3 teaspoons kosher salt
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 3-4 pound boned leg of lamb, butterflied

Yogurt Sauce:
1 1/2 cups Greek-style whole milk yogurt
1 large garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon tahini
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh mint
2 teaspoons Sriracha sauce, or to taste
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Prepare the marinade: Toast cumin and coriander seeds in a skillet over medium heat until fragrant, about 1 minute. Transfer to a mortar with pestle and grind to a fine powder. Transfer to a medium bowl. Add remaining marinade ingredients and whisk to blend. Make small incisions in the fat and meat of the lamb. Rub the marinade all over the lamb, massaging it into the meat and folds with your fingers. Place lamb in a rimmed baking dish. Cover tightly with plastic wrap and refrigerate overnight.

One hour before roasting, remove the lamb from the refrigerator and let stand at room temperature. If grilling, prepare the grill for direct and indirect cooking over medium heat. Grill the lamb for 10 minutes over direct heat to sear, skin-side down, turning once. Move to indirect heat and grill, covered, turning once or twice, until medium-rare (a meat thermometer inserted in thickest part will read 130 F), 20 to 30 minutes. If roasting, place lamb in a roasting pan. Roast in a preheated 425 F. oven, skin-side up, for about 30 minutes for medium-rare, turning once. Finish under a broiler, skin side up, for a few minutes to brown meat. Allow lamb to rest for 10 minutes, loosely covered with foil, before carving.

To make the yogurt sauce, whisk all of the ingredients together in a small bowl. Arrange the lamb on a serving platter. If you roasted vegetables, scatter them around the lamb. Garnish with fresh herbs. Serve with the yogurt sauce.

Condiment, Fish and Shellfish, gluten-free, Main Course, Vegetables and Salads

Baked Shrimp and Kale with Chermoula

September 4, 2012June 18, 2021by Lynda Balslev13 Comments

~ Shrimp, Kale, Chermoula, Oven ~

It’s not fair to say that this recipe is all about the chermoula sauce. After all, shrimp and kale are no slouches when it comes to ingredients. It’s just that the chermoula does something wicked to this dish. Let me first tell you what chermoula is: a North African paste including cilantro, parsley, lemon, paprika, cumin and garlic. Typically chermoula is used as a marinade for fish, but I’ve used it with beef, chicken, thick slices of eggplant and cauliflower steaks; it always tastes good. So good, you might be tempted to eat it with a spoon or swipe a hunk of bread through it and call it a snack. In the case of this recipe, I dropped chermoula-coated shrimp over a bed of kale and popped the whole lot in the oven. It was almost too easy considering how good it turned out.

Baked Shrimp and Kale with Chermoula

For a smokier version, substitute the paprika with smoked paprika. Serves 4.

Chermoula:
1/2 cup fresh cilantro sprigs, chopped
1/4 cup fresh Italian parsley leaves, chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 large garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1 teaspoon freshly ground black pepper

1 pound large shrimp, deveined, shells removed
1 bunch lacinato kale, tough ribs removed
Extra-virgin olive oil for drizzling

Heat oven to 375 F. Combine the chermoula ingredients together in a large bowl. Mix well. Add shrimp and toss to coat. Tear the kale leaves into large pieces. Lightly oil a 9-by-13-inch rectangular baking dish. Arrange the kale in one layer in the baking dish. Lightly drizzle with olive oil. Dump the shrimp into the baking dish and arrange in one layer over the kale. Spoon any remaining chermoula over the kale and shrimp. Bake until the shrimp are bright in color and just cooked through, 20-25 minutes. Serve with crusty bread.

If you like this, you might enjoy these TasteFood recipes:
Grilled Sriracha Chicken Skewers
Moroccan Lamb Stew
Coconut Shrimp Curry

Condiment, Main Course, Marinades, Meat

Chipotle Skirt Steak Fajitas

August 24, 2012May 4, 2020by Lynda Balslev13 Comments

~ Chipotle Skirt Steak Fajitas ~

It’s August, but fall is in the air. There is a deep chill to the mornings, while the afternoon sunlight colors everything a hazy golden hue, stretching long shadows into the garden. As if on cue, apples and pears have moved into prominent display in the markets, and school lunches are once again on our mind. The first week of school, with post-summer reunions, orientations, and a significant step into high school, has finished with success. The kids are happy; so then are the parents. I can’t think of a better excuse for a little down-home Margarita-Friday celebration, along with a fiesta-inspired dinner.

Chipotle Skirt Steak Fajitas
Serves 4

For the marinade:
3 garlic cloves, minced
2 chipotle peppers in adobo sauce, minced
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup brown sugar
2 teaspoons salt
1 teaspoon ground cumin

1 1/2 pounds skirt steak

For the Avocado Corn Salsa:
1 15-ounce can black beans drained
Corn kernels from one ear of corn
2 scallions, white and green parts thinly sliced
1 small red bell pepper, stemmed and seeded, finely diced
Juice of one lime
2 tablespoons extra-virgin olive oil
1 teaspoon hot sauce, or to taste
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 ripe, but not too soft, avocado, cut in 1/4 inch chunks
1/4 cup chopped cilantro leaves

Soft corn or flour tortillas
Garnishes: tomato salsa, sour cream, fresh cilantro, fresh lime juice

Whisk all of the marinade ingredients together in a small bowl. Place skirt steak in a shallow rimmed dish (or a zip-lock bag). Pour the marinade over the steak. Cover with plastic and refrigerate, covered, at least 4 hours or overnight, turning once or twice.

To make the salsa, combine all of the ingredients except the avocado and cilantro in a bowl. Toss to combine. Taste for seasoning. (Salsa may be made in advance to this point. Cover and refrigerate). Before serving add avocado and cilantro. Gently toss to combine.

Remove steak from refrigerator 30 minutes before grilling. Discard marinade. Grill steak over direct high heat, turning once, until desired doneness, 4 to 6 minutes for medium-rare. (Or broil in oven, turning once). Transfer to cutting board and rest for 5 minutes. Cut against the grain in 1/2-inch strips.

To assemble fajitas, spoon Avocado Corn Salsa over a tortilla. Top with a few steak strips. Garnish with tomato salsa, sour cream, fresh cilantro and a squeeze of lime. Roll up and eat. Pass the napkins.