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Apr 4, 2013

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in Mushroom Sauce
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Apr 3, 2013

Boneless Roast Lamb
Fried Chicken
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Adobo Crusted Lamb Loin Chops

Apr 3, 2013

Adobo Crusted Lamb Loin Chops
Lamb’s rich flavor and buttery tenderness make it a star choice for everything from grilling to braising. Lamb is an excellent source of high-quality protein and an average three-ounce serving of lamb has only 175 calories.

Chef Allen Susser believes American lamb, in its own right, adds a full-flavor component to the plate. “It can be combined with any number of forward aromatic seasonings such as garlic, fennel or rosemary. The unique flavor is so delicious and lamb is versatile enough to be presented casually or elegantly,” he says.

 

Adobo Crusted Lamb Loin Chops

Recipe Type: Entree
Author: Chef Allen Susser, Chef Allen’s (Aventura, Florida)
Prep time:
Cook time:
Total time:
Serves: 4
Complement the rich, sweet flavor of American lamb with a savory spice rub. It creates a full flavor without adding calories.
Ingredients
  • 1 tablespoon fennel seed
  • 1 tablespoon cumin seed
  • 2 teaspoons coriander seed
  • 2 teaspoons cracked pepper
  • 1-1/2 teaspoons kosher salt
  • 2 teaspoons minced garlic cloves
  • 2 teaspoons fresh oregano leaves
  • 2 teaspoons lime zest
  • 1/2 teaspoon each fresh thyme and rosemary leaves
  • 8 American Lamb loin chops, 1-inch thick
  • 1/4 cup olive oil
Instructions
  1. In a dry skillet, toast fennel, cumin, coriander and pepper for a few minutes until aromatic; let cool and grind coarsely in a spice grinder or blender. Stir in salt, garlic,oregano and lime zest. Add the thyme and rosemary to the spice mixture. Rub both sides of each lamb chop with about a tablespoon of the spice mixture; cover and marinate for at least 1 hour.
  2. Heat oven-proof large skillet over medium-high heat; add 2 tablespoons of oil, heating until it shimmers.
  3. Place lamb chops in the hot pan and sear for 3 minutes; turn lamb to sear the second side for an additional 3 minutes.
  4. Place the pans into the 400ºF oven; bake for 5 to 10 minutes or until lamb is cooked to your liking.

For those that do not have a lot of experience cooking with lamb, determining when it is done is the biggest challenge. Avoid guessing and use a good meat thermometer. Visit the American Lamb website for Lamb 101 and cooking times.

WINE SUGGESTION: Zonnebloem Pinotage.
By April Gosling Naude. Available at Gosling’s Stores
This ever popular, robust Pinotage has a brilliant red colour with intense cherry and vanilla aromas and nuances of wood on the palate. Savour this full-bodied wine on its own or try it with poultry, game or red meat dishes. Serve slightly chilled; put in the fridge for 25 minutes prior to opening.

Chef Antonio's Bistro Mussels

Apr 3, 2013

by Chef Antonio from Bermuda Bistro at the Beach

Ingredients:

  • 1 tsp olive oil
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1 tbsp chopped scallions
  • 2 cups uncooked mussels
  • 3 tbsp white cooking wine
  • ½ cup heavy cream
  • salt and pepper to taste
  • 1 toasted mini baguette

Preparation:
Heat a frying pan with olive oil and sauté onion, garlic and scallions until the onions are soft. Add white wine and mussels. Let it reduce for 1 – 2 minutes. Add heavy cream, salt and pepper. Cover for 1 – 2 minutes until shells are open. Plate and serve with mini baguette on top. (more…)