Lamb stew

This basic lamb stew was designed with simplicity in mind. With a few ingredients and some pantry staples – you got yourself a well balanced, flavorful stew. Perfect for any fall, winter, or even spring, occasion.

  • 1 tbsp cooking oil
  • 2 tbsp butter
  • Salt and pepper for seasoning
  • 2 lbs boneless lamb shoulder or 2.5 lbs bone in should fillets or 2.5 lbs lamb shank
  • 1 onion, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 8 oz baby bella mushrooms, quartered
  • 2 tbsp flour
  • 2 tsp dried herbs
  • 2 bay leaves
  • 1 small stick cinnamon or tsp ground (optional)
  • 1 tbsp tomato paste
  • 2 tbsp red wine vinegar or 1/2 a cup of red or white wine
  • 3.5 cups chicken stock
  • 10-12 oz golden Yukon or red bliss potatoes
  • 10-12 oz thick cut carrots, cut on bias
  • Juice of 1 lemon (add at end)
  • Parsley, chopped for garnish

Preheat oven to 325. Season then Brown lamb in a Dutch oven on medium to med/high heat. Do so in batches if you must. Remove lamb from pot, reserve. Add butter to pot, medium heat. Add celery and onion sautée for 5-7 minutes. Add mushrooms, cook another 5 minutes then add tomato paste and flour, stirring. Cook in vinegar to stew base. Season as you go. *add a little water or stock to remove any fond as you go* Add lamb (and any collected juices), potatoes, carrots, dried herbs, bay leaves and stock all back to pot. Bring to boil, then down to simmer. Cover and cook in stove for roughly 1.5 hours, or until lamb is fork tender and potatoes and carrots are tender. Degrease stew if desired. Add juice of 1 lemon to finished stew and stir. Garnish with freshly chopped parsley and flaky sea salt. Serve with fresh toasted bread.

Cauli-orzo with chicken and peas

Ingredients

  • 1 chicken breast, lightly pounded to an inch thick
  • 1/2 cup orzo
  • 6 oz cauliflower rice
  • 1 cup peas
  • 4 oz Parmesan, grated
  • 1 tsp light vinegar or 1/3 cup wine
  • 1.25 cup stock
  • .5 a white or yellow onion
  • 1 tsp dry savory herb
  • Salt and pepper
  • 3 tbsp butter

Pound and season chicken. Dry with towel. Sauté on med high til golden brown, flip. Sauté other side. Add a bit of stock to deglaze. 8-10 min . Remove chicken, reserve. Add onion, sauté 1 min in 1.5 tbsp butter and season. Add herbs and wine or vinegar. Cook a few min then add cauli and orzo, sauté a few min. Add stock stir. Being to boil reduce to simmer. Add lid. Cook 10 min. Remove top. If still liquidy, then cook uncovered medium. Add peas. Still. remove heat and stir in 3oz parm and remaining butter. Stir. Add chicken. Serve

Spatchcock holiday turkey

13-15 lb turkey, backbone removed, flattened, wings akimbo

3-4 tbsp diamond kosher salt

1 tbsp granulated sugar

2 tsp black or lemon pepper

2 tsp baking powder

2 tsp dried sage (optional)

Course chopped mirepoix (optional)

Fresh thyme (optional)

2-3 cups Chicken stock

1-2 cups white Wine

1 tsp dried rosemary, marjoram or any other spice or herb you fancy.

  1. Remove backbone with poultry sheers
  2. On cavity side, cut into breast bone/cartilage.
  3. Turn bird skin side up and press down til flat and tuck wings.
  4. Prep wire rack and jelly roll sheet
  5. Pat bird dry then season all over, both sides on rack
  6. Put in fridge for roughly 48 hours, uncovered
  7. Remove from fridge 1-2 hours before cooking
  8. Preheat @ 400F
  9. On a clean jellyroll pan, add mirepoix and 1 cup stock
  10. Cook uncovered for 40 min
  11. Remove from oven, baste, add remaining stock and wine
  12. Cook another 40 min or so, basting about halfway through. Tent with foil if skin is burning.
  13. Check the temp of the leg, if it’s 160F in the thick part of thigh it’s done.
  14. REST TURKEY under foil for 40 min before carving.
  15. Strain pan juices and veggies, squeezing into a fat separator.
  16. . Use pan juices as they are or make a richer sauce with butter or make a gravy with roux and more stock .
  17. . Carve and serve

Paprikash

  • 4 chicken legs, sectioned if you please (~2 lbs)
  • 3-4 tbsp cooking fat or oil
  • 2-3 yellow onions, sliced thin
  • 3-4 tbsp high quality sweet Hungarian paprika (try to find stuff with a package date or better yet, get at Market south of Danube River in Buda)
  • 1 Cubanelle peppers, de-seed/de-stem left whole or sliced
  • 1 yellow, red or orange bell pepper, de-seed/de-stem left whole or sliced
  • 1 fresh hot pepper, stemmed and de-seeded (opt)
  • 1 cup chicken stock or broth
  • 1.5-2 tsp gelatin or flour
  • 1-2 dry chili de arbol chopped fine (opt)
  • 1 tbsp fish sauce
  • Chopped fresh dill
  • Lemon juice
  • 2 tbsp sour cream
  • 1 tsp Diamond Kosher salt per lb of meat
  1. Season chicken 30 min and up to one day before cooking
  2. Prep all veggies
  3. Add cooking fat or oil to hot dutch oven, add onions and stir to coat.
  4. Cook med/high stirring as needed to avoid browning. 5-7 min.
  5. OFF HEAT. Add paprika to onions. Stir gently to coat.
  6. Add meat and all peppers, stir to coat.
  7. Add about half the stock gelatin mix, stir. Bring to boil and reduce to simmer cover.
  8. Either simmer low for about an hour with occasional stirring or cook in oven at 300 degrees. Add more stock as needed. If too much liquid is the issue, remove the lid.
  9. At 45-60 min mark, remove from heat and reserve chicken and peppers (if left whole) on a side platter. slice or cut whole peppers for serving later.
  10. .Blitz the contents of the pot with a hand blender, until smooth. (Optional)
  11. Add flavorings: lemon, fish sauce, dill (opt), more paprika or salt if desired stir and reduce over medium heat if desired.
  12. . Temper in sour cream. Add chicken and peppers back to pot. Serve with dill and sour cream dollops. Accompany with Hungarian dumplings (galuska or nokedli), potatoes, egg noodles, rice, gnocchi and fresh salad.

Jollaf rice with beef and onion

Jollaf rice is a West African rice dish – this version hails from Nigeria. And it’s bonkers good. Here’s my take for doing it at home. First you have to make Obe Ata. It’s a spicy, saucy base used in a lot of Nigerian and West African cooking. Similar, but not the same as Harissa.

OBE ATA

  • 3 jalapeños or 1 habanero, destemmed
  • 1 red, orange or yellow pepper, broken down, seeds removed
  • 3 cloves garlic
  • 1/2 a red onion
  • 1 inch piece of ginger
  • 8 oz whole canned tomatoes
  • 1 tbs avocado oil

Use about a cup of the Obe Ata in rice, freeze the rest for later. This should yield two cups.

JOLLAF RICE

  • 1.5 cups rice, basmati unwashed (trust me)
  • 2.5 cups chicken, beef, or veggie stock
  • Splash of liquid smoke (optional)
  • 1 lb sliced beef (sirloin, chuck, boneless short rib all good choices)
  • 2 tsp fish sauce
  • 1/2 red onion, sliced
  • 2 cloves garlic, sliced thin
  • 1 tbsp tomato paste
  • 1 tsp turmeric
  • 1 tsp cayenne (optional)
  • 1 tsp paprika, sweet or smoked
  • 2 bay leaves
  • 1 tsp savory dried herbs or 5-6 sprigs fresh thyme

** preheat oven to 350 degrees ** While your Obe Ata cooks, fry the beef, reserve. Then soften onions in the same heavy bottomed pan or Dutch oven. Once softened, reserve about Half, then add Garlic (Cook about a minute, then add tomato paste, spices). Cook another few minutes keeping food from burning with splashes of stock or water.

Add Obe Ata, stir and cook for a few min then

Add herbs, stir

Add rice, stir

Add stock, stir

Add reserved beef, stir

Cover lid, add to stove and cook for 40 min.

Remove and let sit for 15 min – DO NOT PEEK

– after 15 min, add the reserved onion, fluff up but do not stir rice with a heavy hand. Add juice of half a lemon if desired and taste and adjust seasoning.

Top with chopped parsley, scallions, chives an/ or cilantro – serve immediately