I posted a recipe for Poached Chicken a bit a go. Made it again tonight and updated the post to include a pic. Check it out here.
Been a while since I got a recipe up for y’all, so here is the first in what will be many ‘from the grill’. I call it Cedar Garlic Lamb with Cilantro Potatoes. Here’s what’s what.
- Lamb loin chops. Rack of Lamb, cut into individual pieces would work just as well
- Cedar plank, soaked in water for at least 1 hour
- Red potatoes, cut 1/4″ slices
- 1/2 cup cilantro
- Lots of garlic. Probably the whole clove
- Olive oil
- Salt and Pepper
To get things started, figure out a way to get the cedar plank on the soak. You can get these at your local BBQ store and sometimes costco. They are spendy, but so worth it. Once on the soak, chop a whole clove of garlic. Don’t worry, you’ll need all of it. Finally, coat your lamb with olive oil, salt and pepper. then, sprinkle about 1/2 the garlic on top. Let it marinade until the plank is soaked, about 1 hour.
Meanwhile, slice your potatoes. Get those in a pan with a fair amount of olive oil. enough to cover the pan about 1/4″. Get it hot and add the potatoes and garlic at the same time. Give ‘em a good fry until they have some color on them. Add the cilantro when they are done and mix it up real nice. Of course, you lit the grill first, right?
Place the lamb on your plank after pulling it out of the water. Put the whole thing on your hot grill, but not the hottest part. You don’t want this to catch on fire completely. Looking for more of a nice smoulder. Leave it on the grill, checking for flame ups and with the lid closed, for about 1/2 hour. Longer if you like your lamb cooked beyond medium rare.
Plate. Any vegetable would go great with this. I picked corn because it was in the freezer. If you have a pot of beans handy, they would go great with this, as would some nice steamed green beans.
Drink suggestion? Just about anything, but a light red or simple ale would be brilliant!
I have so much going on right now it’s not even funny, but there is going to be a ton of stuff coming your way very soon.
But for tonight, how about a new recipe for chicken. As much I love the grill, it’s gets tiring sometimes and I wanted to try something different. And, since I have never poached chicken, let alone anything, before, I thought tonight would be a good night to try it out.
The goods
- 1-2 chicken breasts, cut in 1/2 with tenders* removed
- 1tbls very coarse ground black pepper
- 1 tbls salt
- 1 jalepeno, cut in half stem removed
- 3 lemons, juiced
- 2 tbls butter
*Tenders are the rib meat on the back of the breast. There will be one on each side. And yes, this is the part that chicken tenders are made from.
- In your high-sided frying pan, fill it 1/2 way with water. Add spices and bring to boil.
- Reduce heat and add chicken, lemon juice and the rinds of 1 lemon. Heat should be enough to keep the water below a simmer
- Cook for approx. 20 minutes, covered. Be sure to check for doneness when it’s done. Should be cooked all the way through.
- Drain all but about 1/4 inch of liquid from the pan, remove the lemon and jalepeno and add butter. Turn the heat back up to high and turn to chicken to coat.
- Remove chicken and continue to boil the liquid in the pan until it reaches the consistency you like
- Place chicken on serving platter and cover with the sauce. Serve from the platter
Talk about good. Oh man on man. Easy too. Even the lad liked this enough to say he wouldn’t mind if I cooked it again. Sweet!
Super Bowl XLII
Before I begin, anyone else think they will use the number 50 instead of L for Super Bowl 50?
The game sucks, the commercials aren’t that hot, but, as usual, I had rockin food. In case you want to give it a whirl…
- French Bread
- Provolone cheese
- Ham
- Salami
- shredded lettuce
- Sliced tomato
- shredded carrot
- sliced avocado
- sliced cucumber
- Mustard, mayo, salt, pepper, vinegar, oil
Cut the bread in half and scrape out much of the bread, to make a hallow well, top and bottom. Starting with mayo and mustard on the bottom, build it out as you see fit, making sure to practic proper sandwich building foo so as not to have an avalanche of product. Once it’s done, put the top on and wrap it very tight in plastic wrap or, better yet, vacuum pack it. Stick it in the fridge for an hour or more, slice and serve.
I’m going back to watching commercials.
I just realized that this is one that I haven’t shared with you. I can’t believe it. It’s one of the best tricks-that-I-stole-from-TV recipes I have. Bonus is it is very simple.
The Goods
- 1 head cauliflower. 2 if you have more than 4 people
- butter
- milk
- salt and pepper to taste
The needs
- A big pot
Boil or steam the cauliflower until it is very tender. A fork or knife should easily slide in. Strain. Bring them back to your pot and finish like you would mashed potatoes. The texture won’t be quite as smooth, but you should be able to get it pretty close.
Additions
- A bit of garlic in the pot while you cook would be nice
- Add a small amount of horseradish during the mash to kick them up a bit
- Chopped green onions or parsley would go nicely as well
Best With
Use these like you would mashed potatoes. Serve them with beef, pork, chicken or fish. Keep the gravy boat in the cupboard tho as it will be way to heavy and overpower the taste.
If you cook these ahead and mash them without butter, refrigerate and add a small amount of red wine vinegar. Serve with salad greens.
Enjoy!
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