Lamb Chili
Lamb Chili Our usual proteins tend to revolve around mostly chicken and fish, occasionally beef and every blue moon, some pork. Fortunately our Food Lion is good about supplying lamb, in chops, ground or in shanks. It’s a nice way to mix things up a bit. Here’s three of my lamb favorites:Gyros: https://goodpointofview.com/2023/05/12/dons-gyro/Lamb Stew https://goodpointofview.com/2024/11/17/lamb-stew/Lamb Chops: https://goodpointofview.com/2023/07/19/greek-lamb-chops-with-lemon-rice-and-cucumbers/ In the Spring, I’ll do a Lamb Robert! For Wednesday night we did something new, Lamb Chili. This is a small batch, two dinners and a lunch. In a pot, caramelize one diced sweet onion.Add 4 cloves of minced garlic, stir for 30 secondsAdd pepper flakes....
Pernil Dominicano
For a New Years dinner, I wanted to try something I’ve never made before. After talking with a friend about our love of Caribbean food, such as Ox Tail Soup and Goat Curry, I began thinking ‘What is an island holiday feast.’ While searching I came up with a Dominican Republic classic, and I had friends heading to the Dominican Republic for a wedding soon, so I dove into this recipe. Pernil Dominicano, pronouced “Per-Nee” The chunk of meat here is a pork shoulder. The sauce is: 1 ½ heads of garlic3 tbs salt for 7lbs of pork1 tbs Dominican Oregano1 tsp Black pepper2tsp Thyme½ tsp Cumin1 red Onion1 Sopita (Chicken Bouillon Cube)Orange : 1Limes : 2¼ cup olive oil In a food processor I finely chopped up the garlic and the onion, then I...
Oven Ribs
I love a good pork rib. As a younger man, for years I tried to get them right, but even in a smoker, I never nailed it. Then I got my first Orion Cooker and I was set for life, making perfect ribs. But sometimes I just want a few ribs, and the Orion didn’t make sense. It’s good at cooking 6 racks, but 1 rack would be a waste of charcoal. Then I got my pressure cooker, and it was certainly fantastic at making my hosian ribs. But tonight I wanted half a rack of ribs. So I worked up this recipe, and it was fantastic! I cut a rack of St. Louis style ribs in half and hit it with my usual Don Rub (pepper, salt, garlic powder, onion powder, a hint of cumin, paprika, smoked paprika, celery salt) and then put it in the pressure cooker for 45 minutes. I added...
Ruth Chris Steakhouse Stuffed Chicken
Or at least my take on it. I had the chicken breasts, and a pile of stuff from Christmas, so when I looked up recipes that matched, this came up. And it was very good. Not something I normally would make, but it was easy and tasty. Most importantly, I had the ingredients. Then I added a little flair of my own. THE FILLING• Boursin Cheese• Worcestershire sauce• Hot Sauce• Cheddar Cheese Bring the Boursin to room temp, mix in the the other ingredients. I’m guessing I did about a tablespoon of the sauces and about 1/4 cup of the shredded cheddar. I put the huge breast on my cutting board under some plastic wrap and pounded it flat. Then fill the breast, fold the sides up and seal with skewers or toothpicks. Here I salted mine with some wonderful Scottish...
A New Lasagna
I had a huge hankering for lasagna tonight. But I wanted it to be less cheese-forward and more veggie-forward. So I worked up my usual sauce, sauteed a diced onion and added garlic at the end, browned up some ground white-meat chicken that I seasoned with Cajun spices. But then tossed in a diced red bell pepper and a couple of finely shredded carrots. I added a large can of crushed tomatoes, two cans of fire roasted diced and one small can of tomato paste. I brought this to a gentle simmer for about an hour. Season with oregano, basil and black pepper. Heavily. When I made a spaghetti sauce for my daughters, I often included non-traditional elements to add veggies in their diets. This would include bell peppers, zucchini and carrots. They turned out pretty good,...
Foley Mashed Potatoes (with a ham steak and peas)
Sunday-night supper. Potatoes were a common side. My mom actually had a calendar marked off on who was in charge of pealing the potatoes that each night. So while the ham steak seems like the feature, it really is the Foley Mashed Potato. I did just one potato tonight, but it goes like this. Peal and slice 3-4 potatoes, place in boiling water with some salt for 25 minutes. Put in a bowl, add a tablespoon of butter, a teaspoon of salt and a teaspoon of poultry seasoning. Add half a cup of milk (I can’t do milk anymore, so I did half a cup of oat milk). Using a hand blender, make it a fine puree. No lumps The ham steak is easy, it doesn’t need anything, just pan sear in a cast iron skillet with some butter on a high heat. Just a minute or two on each...