LAMB STEW

 LAMB STEW

INGREDIENTS: 2 POUNDS LAMB (CUT FOR STEW), 2 TBS OLIVE OIL, 3 WHITE AND/OR PURPLE CARROTS, 2 PARSNIPS, 2 TURNIPS, 1 ONION, 6 CLOVES GARLIC, 6 CUPS BEEF BROTH, 1 TSP SALT & PEPPER, 1/3 CUP FRESH THYME, 1 CUP BARLEY

GARNISH: 1/2 CUP FRESH PARSLEY & 2 TBS APPLE CIDER VINEGAR

SPRINKLE THE LAMB WITH SALT & PEPPER AND THEN SEAR IT ON A MEDIUM HIGH HEAT SO IT GETS BROWNED ON EACH SIDE. ABOUT 2 MINUTES PER SIDE. TAKE OUT OF THE POT AND SET ASIDE, CHOP UP THE VEGETABLES AND COOK FOR 10 MINUTES IN THE SAME POT (IF IT STICKS, ADD A LITTLE MORE OIL), ADD BROTH & THYME AND SIMMER FOR 1 1/2 HOURS. ADD THE BARLEY AND COOK 30 MINUTES MORE. ADD THE PARSLEY AND VINEGAR, MIX THOROUGHLY AND YOU ARE READY FOR DINER!!!

PESTO

 PESTO

INGREDIENTS: 

1) 2 TSP OLIVE OIL, 4 CLOVES OF SLICED GARLIC, 1/2 CUP SLIVERED ALMONDS

2) 5 SUN DRIED TOMATOES, 4 CLOVES OF GARLIC, 1/2 CUP PARMESAN CHEESE, 4 CUPS PACKED BASIL, 1 CUP FRESH FLAT PARSLEY, 1/2 CUP OLIVE OIL, 1/2 TSP SALT, 1 TSP PEPPER

SAUTE #1 IN A SMALL SKILLET ON MEDIUM LOW UNTIL THE ALMONDS TURN LIGHT BROWN.

ADD EVERYTHING FROM 1 & 2 IN A FOOD PROCESSOR UNTIL SMOOTH. GIVE IT A TASTE. IF IT'S A LITTLE DRY, ADD MORE OIL. 

HONEY CHICKEN WINGS

 HONEY CHICKEN WINGS

INGREDIENTS:  2 DOZEN CHICKEN WINGS, 1 CUP HONEY, 1 STICK OF BUTTER, 1/4 CUP RED HOT

FRY THE WINGS FOR 20 MINUTES, MIX THE OTHER 3 INGREDIENTS IN A SAUCEPAN. MIX EVERYTHING AND ENJOY!

BRUSSEL SPROUTS WITH PANCETTA & PINE NUTS

 BRUSSEL SPROUTS WITH PANCETTA & PINE NUTS

INGREDIENTS: 2 POUNDS BRUSSEL SPROUTS - ENDS CUT OFF AND CUT IN THIRDS, 1/4 CUP LIGHT OLIVE OIL, 12 CLOVES SLICED GARLIC, 1 TSP SALT & PEPPER, 1/2 CUP PINE NUTS, 4 OUNCES PANCETTA, 1/4 CUP DRIED CRANBERRIES, 1 TBS BALSAMIC VINEGAR, 2 TBS OLIVE OIL

MIX THE BRUSSEL SPROUTS IN A BOWL WITH THE 1/4 CUP OF OIL, SALT, PEPPER AND 1/2 THE GARLIC AND COOK FOR HALF HOUR ON 375. 

WHILE IT'S COOKING, SAUTE THE PINE NUTS, PANCETTA, GARLIC, AND 2 TBS OIL UNTIL PINE NUTS GET LIGHT BROWN AND THE PANCETTA GETS A LITTLE CRISPY. TURN OFF STOVE AND MIX IN BALSAMIC AND CRANBERRIES. 

AFTER 3O MINUTES, ADD THE PINE NUT MIX TO THE BRUSSEL SPROUTS AND PUT BACK IN THE OVEN FOR 5-10 MINUTES. 

GRILLED BROCCOLI

 GRILLED BROCCOLI

INGREDIENTS: 1 HEAD OF BROCCOLI, SPRAY OLIVE OIL, ROASTED GARLIC AND HERB SEASONINGS, ADOBO SEASONINGS, HOT CHILI POWDER, 1 LEMON (ANY SEASONINGS WILL DO AND PUT AS MUCH OR AS LITTLE AS YOU WANT ON THEM!)

STEAM THE BROCCOLI FOR 7 MINUTES, TAKE OUT AND COOL, PUT ON SKEWERS, SPRAY ALL SIDES LIBERALLY WITH THE OIL, PUT THE HERBS ON EACH SIDE AND GRILL FOR 10 MINUTES TURNING EVERY COUPLE MINUTES.

TAKE OFF THE SKEWERS, CUT UP AND PUT THE JUICE OF 1 LEMON ON IT!

THAI BASIL CLAMS

 THAI BASIL CLAMS

INGREDIENTS: BAG OF 50 CLAMS THOROUGHLY WASHED, 1/4 CUP THINLY SLICED AND PEELED FRESH GINGER, 8 CLOVES SLICED GARLIC, 2 CHOPPED SCALLIONS, 1/3 CUP LIGHT OLIVE OIL, 1/2 CUP SAKE, 1/2 CUP WHITE WINE, 1/4 CUP MIRIN (RICE WINE), 1/4 CUP SOY SAUCE, 1 TBS RED CURRY PASTE, 1 TBS OYSTER SAUCE, 1 CUP PACKED CHOPPED THAI BASIL

SAUTE THE GARLIC & GINGER IN THE OIL ON MEDIUM LOW FOR 5 MINUTES, ADD THE 3 WINES, SOY, PASTE & OYSTER SAUCE AND COOK ANOTHER 5 MINUTES ON MEDIUM HEAT (0R UNTIL THE PASTE DISSOLVES) ADD THE CLAMS AND COVER THE POT TO STEAM UNTIL THEY OPEN, ADD THE SCALLIONS & BASIL AND MIX THOROUGHLY