Archive for recipes

A Mother’s Day Dinner to Bring Smiles!

Most of us, including our mothers, love roast leg of lamb. But many are intimidated by cooking this delicious dish. In fact, it’s very easy, takes you very little actual time, although there’s a good deal of time that it spends in the oven. Anyway, here’s how:

2-1/2 to 3 lb. leg of lamb

One or two bulbs of garlic
A good handful of fresh rosemary
1 or 2 Myer lemons and EVOO

Pre-heat your oven to 450 degrees

Take a half dozen cloves of garlic, peeled, and slice each into two or three slices.

Strip as much of the leaves of rosemary off the stems as you can.

While the oven is heating, cut slits about an inch deep every couple of inches all over the lamb. Then, into each slit, put a slice of garlic and as much rosemary as you can squeeze into the slits.

Rub the whole roast with a mixture of lemon juice and olive oil.

Place on rack in roasting pan and put in oven for about an hour and a half for medium rare lamb. Check temperature with an instant read thermometer. It should be about 145 degrees for medium.

If you’d like, you can add some potatoes, carrots and onions to the bottom of the roasting pan, giving you a complete meal with your leg of lamb surrounded by the vegetables.

When you take the roast out of the oven, be sure to cover it with aluminum foil and let it stand for at least 30 minutes to reabsorb its juices.

A perfect appetizer for this would be a shrimp cocktail, and dessert could be lemon or lime sherbet surrounded by fresh strawberries or blueberries…or both!

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A delightful Spring Appetizer

Spring officially arrives in two more days, so let’s celebrate. Try this delightful appetizer and you’ll really know that Spring has Sprung!

Crispy Asparagus Straws Recipe    
Serves: 8-10 persons as an appetizer
Prep Time: 25 minutes  
This is a fast appetizer with great flavor. You can prepare the Crispy California Asparagus Straws ahead of time and bake them just before serving. As an option, you can add a slice of prosciutto when you roll-up the asparagus in the phyllo dough. Phyllo dough can be purchased pre-made in the freezer section of most grocery stores.

Ingredients
36 asparagus spears
4 sheets phyllo dough, thawed
¼ cup butter, melted
4 oz. Parmesan cheese
Parmesan cheese for topping
salt and pepper to taste 
Directions
Preheat oven to 425 degrees.
Trim ends of asparagus. Blanche asparagus in boiling salted water until barely tender to the bite, about 2.5 minutes. Rinse in iced water to stop the cooking.

Place one sheet of phyllo on a cutting board. Set aside the remaining sheets and cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet into 9 rectangles. Make 2 cuts down from the top and 2 cuts from the side. Sprinkle the cut sheet with 1 oz. of grated Parmesan cheese.

Place an asparagus spear on the bottom (narrow end) of each buttered rectangle with the tip sticking out from the dough by about 2 inches. Roll up the spear and seal with butter. Finish the remaining spears.

Place on cookie sheet lined with parchment paper. Brush each stick lightly with butter, sprinkle with Parmesan cheese and season with salt and pepper (optional).

Cover the tips with aluminum foil and bake until crispy and browned, 10 to 12 minutes.

Serve warm.

Makes 36 asparagus straws

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Frog’s Ass Shot or Gin & Tonic with St. Patrick cheer!

 If Kermit tried this one, he would have to admit, “it’s easy being green!”

Here’s how it shakes up in bartender lingo:
1 count, Bacardi 151 Rum
1 count, Bacardi Light Rum
1 count, Malibu Rum
1 count, Jamaican or Caribbean Coconut Rum
A splash of Midori – green melon liqueur

Shake it all up with some ice, strain into a rocks glass, and it’s bottoms up. The taste is tropical, slightly sweet and smooth enough to slide a frog on its a-double-s!

Or take a traditional Gin and Tonic, splash in just enough Midori to tint it green…and bottoms up! Of course, you could use a few drops of green food coloring as they do for the beer, but then you wouldn’t have that lovely melon flavor.

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Shad is Here Again!

When it comes to food, this is without question, my favorite time of the year.  From around the middle of February (despite the last couple of years when it arrived much sooner) till about the middle of April, the shad are running.  With them, of course, is their world-renowned roe.  Shad itself is often, sadly, ignored in much of the world because it is so filled with tiny bones it is almost impossible to filet and de-bone this fish. But here in Savannah, we are enormously lucky, because we have Russo’s, where the art of de-boning shad has been passed on from father to son for years.  So all we have to do is go to Russo’s and buy this delectable catch, take it home, cook it and eat it!    For more about shad and some recipes to use, just click here. 

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For a super lucky year!

In most of the world, there are special dishes to eat on the first day of the New Year, which are said to bring good fortune in the 12 months ahead.  And in a great deal of the America, this food is some form of beans, greens and pork.  The beans are said to bring luck, the pork to give you health, and the greens to offer money.

 

Beans and Greens for New Year’s Day

 

Kielbasa, Chorizo, or Andouille sausage.  1 whole sausage, cut in pieces

Beans – 1 can each  black eyed peas, lentils, red kidney beans

 

Greens –  2 large bags frozen mixed greens

 

1 quart each beef broth and chicken broth

 

1 or 2 lg. cloves garlic

 

1 med. Sized onion, halved

 

Directions:   The sausages are usually sold fully cooked. If not, after cutting them up, microwave till close to fully cooked.  Cut sausage into one or two-bite pieces. Place in large soup pot. Add beans, greens, broth, and seasonings. Bring to a boil, then turn down heat and simmer for an hour.  Enjoy a wonderfully lucky year filled with good fortune, health and wealth!

Will serve 6 hungry people.

Note:  I use three kinds of beans because each was the favored one in one of the places I’ve lived—Red kidney beans in New England, Lentils in Italy, and Black Eyed Peas here in the South.  But obviously, you can use any or some or all of them as you wish.

 

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Savannah Food Day Festival

Sunday, Oct. 28, in Daffin Park 11am-6pm.  Food, Music, Exhibitors, Pet Friendly. Fun for all. Kids Activities, and Educational Workshops!  Sample local, organic food; learn to grow it, cook it, eat it. Have a great time!
 

 

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Irish Recipes for Your St. Pat’s Bash

St. Patrick’s Day is a HUGE event in Savannah.  We have one of the longest parades, everything from the famous Historic Forsyth Park Fountain to the beer is green, and if you’re a local, well then your spare bedroom is likely booked!  If you’re planning on hosting your own St. Pat’s Bash, we’ve got a few Irish recipes to get your party started.

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