Roasted Rack of Lamb

Ingredients:Rack of Lamb
• 1 head of garlic, cloves peeled
• 1/4 cup rosemary leaves
• 1/4 cup extra-virgin olive oil
• 2 racks of lamb, frenched (2 pounds each)
• Salt and freshly ground pepper

• In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped.
• Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them.
• Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
• Preheat the oven to 450 degrees F.
• Roast the lamb in the upper third of the oven for 25 minutes.
• Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
• Carve the racks in between the rib bones and transfer to plates.
• Serve right away.

Roast Beef

Ingredients:roast beef
3 lb pounds beef eye of round roast
• 1 TB spoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

• Preheat oven to 375 degrees F. If roast is untied, tie at 3 inch intervals with cotton twine.
• Place roast in pan, and season with salt, garlic powder, and pepper.
• Roast in oven for 60 minutes (20 minutes per pound). Till internal temperature reaches 125 degrees F.
• Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Lamb Burger

Ingredients:lamb burger
1 lb ground lamb
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 4 hamburger buns
• 1/3 cups crumbled feta cheese
• arugula

• Combine lamb, salt, pepper, cumin, garlic powder and onion powder.
• Shape into four 3/4-inch-thick patties.
• Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
• Preheat broiler.
• Broil buns until golden, about 2 minutes.
• Top each bun bottom with arugula.
• Place burger on the arugula.
• Place feta cheese atop burgers.
• Cover with bun tops.

Rib Roast

• 1 (5-pound) standing rib roast
• 1 TB spoon salt
• 1/4 TB spoon pepper
• 1/4 TB spoon garlic powder

• Mix the spices in a small bowl.
• Allow roast to stand at room temperature for at least 1 hour.
• Preheat the oven to 375 degree F.
• Rub roast with spices; place roast on a rack in the pan with the rib side down and the fatty side up.
• Roast for 1 hour.
• Turn off oven.
• Leave roast in oven but do not open oven door for 3 hours.
• About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.

Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

Temperatures for Roast
Rib Roast Doneness Remove from Oven at this Temperature Final Cooked Temperature
Rare 130 to 135°F 130 to 140°F
Medium Rare 140°F 145°F
Medium 155°F 160°F
Well Done 165°F 170°F

Russian Sausage

Ingredients:Russian Sausage
2 lb pork butt, cut into 1 inch pieces
• 1 teaspoon  salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic, finely chopped

•  Combine  salt, pepper, and garlic in medium mixing bowl.
• Add pork and mix thoroughly.
• Refrigerate for 1 hour.
• Using the small blade of a grinder, grind the pork.
• Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil.
• Refrigerate for 12 hours.
• Preheat the oven to 325 degrees F.
• Make a few slits in the bottom of the roll to allow the fat to drain.
• Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the  sausage moist.
• Bake for 90 minutes in the preheated oven.
• Remove from pan and cool completely before unwrapping the sausage.
If you use natural casings:
After you grounded the pork:
• After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.
• Stuff meat into casings, trying to avoid air pockets.
• After stuffing is finished lay out on counter and tie off end.
• Pinch and twist to form 4-inch sausages.
• Wrap in parchment paper and refrigerate for 2 to 3 hours.
• Fill a pot with water.
• Bring it to boil.
• Submerge the sausage in water and boil for 40 minutes.
• Saute in a frying pan till golden brown.

Tip: Store  fresh sausage in refrigerator for use within 2 to 3 days or freeze for up to 3 months.

Seared Strip Steak with Mushroom Sauce

Ingredients:Seared Strip Steak with Mushroom Sauce
• 2 TB spoon oil
• 2 New York strip steaks, room temperature, trimmed and seasoned with salt and pepper
8 oz mushrooms, sliced
• 1/4 cup sliced shallots
• 1/4 cup sherry
• 2/3 cup beef stock
• 2 teaspoon minced fresh rosemary
• 2 TB spoons sour cream
• 1 teaspoon cornstarch

• Heat a cast-iron skillet over medium-high until very hot.
• Add 1 TB spoon oil, swirl to coat.
• Sear steaks 6-7 minutes per side for medium-rare; transfer to a plate and tent with foil.
• Add remaining 1 TB spoon oil, mushrooms, and shallots to skillet.
• Season with salt and cook until mushrooms begin to brown, 3-5 minutes.
• Deglaze skillet with sherry, scraping up any brown bits; cook until nearly evaporated.
• Stir in stock, rosemary, and residual steal juices; simmer until reduced to 1/2 cup.
• Whisk together sour cream and cornstarch.
• Whisk into sauce and reduce heat to low.
• Simmer sauce until thickened; season with salt and pepper.
• Serve steaks with sauce.

Milk-Can Supper

Ingredients:Milk-Can Supper
• 1 TB spoon oil
1 lb bratwurst
1 lb small red potatoes, unpeeled
• 1/2 head green cabbage, cored and cut into wedges
• 3 ears corn, husks and silk removed, ears cut into 3 pieces
• 4 carrots, peeled and cut into 2-inch pieces
• 1 onion, halved and cut through root end into 8 wedges
• 4 garlic cloves, peeled and smashed
• 5 springs fresh thyme
• 2 bay leaves
• salt, pepper
• 1 1/2 cups beer
• 2 green bell peppers, stemmed, seeded, and cut into 1-inch-wide strips

• Heat oil in Dutch oven over medium heat until shimmering.
• Add bratwurst and cook until browned all over, 6 to 8 minutes.
• Remove pot from heat.
• Transfer bratwurst to cutting board and halve crosswise.
• Place potatoes in single layer in now-empty Dutch oven.
• Arrange cabbage wedges in single layer on top of potatoes.
• Layer corn, carrots, onion, garlic, thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper over cabbage.
• Pour beer over vegetables and arrange browned bratwurst on top.
• Bring to boil over medium-high heat (wisps of steam will be visible).
• Cover, reduce heat to medium, and simmer for 15 minutes.
• Add bell peppers and continue to simmer, covered, until potatoes are tender, about 15 minutes.
• Transfer bratwurst and vegetables to large serving platter ; discard thyme springs and bay leaves.
• Pour 1 cup cooking liquid over platter.
• Season with salt and pepper to taste.
• Serve, passing remaining cooking liquid separately.

Puerto Rican Pork and Beans

Ingredients:Puerto Rican Pork and Beans
• 1 tablespoon olive oil
2 lb country-style pork loin spareribs
• 7 cups cold water
• 1 medium carrot, peeled and cut into 1/2-inch cubes
• 2 medium onions, cut into 1/2-inch cubes
• 6 garlic cloves, crushed and chopped
• 3 bay leaves
• 1 teaspoon dried oregano
• 1 (14.5-ounce) can diced tomatoes
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 1/2 cups dried red kidney beans, picked over and washed
• 1 bunch cilantro, leaves chopped, stems discarded
• Tabasco sauce

• Heat the oil in a large heavy saucepan.
• When it is hot, add the pork in one layer and brown over high heat for about 15 minutes, turning it occasionally, until it is brown on all sides.
• Add all the remaining ingredients except the cilantro leaves and Tabasco.
• Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2 to 2 1/2 hours, until the meat is tender and the beans soft.
• Divide among four individual plates, sprinkle with the chopped cilantro, and serve with Tabasco.


Meatball Stroganoff

Ingredients:Meatball Stroganoff
16 oz dry egg noodles
8 oz sliced mushrooms
• 2 TB spoons oil, divided
• 1 onion, diced
• 1/2 teaspoon paprika
• 1 TB spoon butter
• 1/4 cup dry white wine
• 2 TB spoons all-purpose flour
• 2 cups chicken broth
• 1 TB spoon lemon juice
• 1/4 cup sour cream
• 1 TB spoon chopped fresh dill
• 1 recipe Make-Ahead Meatballs, thawed
• salt, pepper

• Boil a large pot of salted water for the egg noodles.
• Saute mushrooms in 1 TB spoon oil in a nonstick skillet over medium-high heat until browned, about 5 minutes.
• Transfer to a plate.
• Saute onion, paprika in remaining oil in same skillet until onion is soft, about 5 minutes.
• Prepare noodles according to package directions; drain, toss with butter; set aside.
• Deglaze skillet with wine.
• Simmer until liquid is nearly evaporated.
• Sprinkle flour over onions and stir.
• Whisk in broth.
• Add lemon juice, simmer until thick, 8-10 minutes.
• Stir in cooked mushrooms, sour cream, dill, and meatballs.
• Cook until meatballs are heated through.
• Season with salt and pepper.

Make-Ahead Meatballs

Ingredients:Make-Ahead Meatballs
• 1/2 cup diced onion
• 2 cloves garlic, minced
1 lb ground beef
• 1/2 cup dry bread crumbs
• 4 TB spoons minced fresh parsley
• 1 teaspoon paprika
• 1 teaspoon Kosher salt
• 1 teaspoon pepper
• 2 eggs, beaten
• 2 TB spoons oil

• Preheat oven to 400 degrees F.
•  Saute onion in a skillet over medium heat until softened, about 3 minutes.
• Add garlic to skillet, cook 1 minute.
• Combine ground beef, onion mixture, bread crumbs, parsley, paprika, salt, and pepper in a large bowl.
• Stir in beaten egg.
• Form mixture into 1-inch meatballs and place on broiler pan.
• Bake meatballs until fully cooked, about 10 minutes.

Note: Make a large batch so you always have meatballs on hand. Bake in batches to avoid overcrowding the pan. Freeze meatballs on a baking sheet then transfer to an airtight container and keep frozen until ready to use. If adding frozen meatballs to a dish, allow an additional 5 minutes cook time.

Meatball Stroganoff

Albondigas Soup