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For those of you paying close attention to our April issue, here are Bob's recipes we promised to offer online. Cook up, impress and enjoy!
Lamb Chops with Dijon Mustard and Rosemary
This is a quick and easy way to make way to make lamb chops. The mustards and vinegar will cut that lamby taste, while the rosemary adds great flavor.
Prep time: 1 hour to marinade. Cooking time: 25-30 minutes
PREPARATION:
In a small blow whisk together:
2 Tbs Dijon mustard
1 Tbs olive oil
1 Tbs balsamic vinegar
1 Tbs fresh chopped rosemary leaves
Place 6-8 lamb chops in a zip lock back and add mustard mixture. Toss lamb chops in bag until all are evenly coated. Place bag in the refrigerator for at least an hour or over night.
COOKING:
Pre-heat oven to 375.
Heat a 3-qt sauté pan over a medium flame with:
1 Tbs grapeseed oil
A pat of butter
- Once pan is heated, add lamb chops and braise on all sides until brown (about 3-4 minutes per side).
- If pan is oven safe, place it in the oven for about 5-7 minutes to continue cooking. Otherwise, transfer lamb chops to a baking shallow pan to continue cooking in oven.
Serve with roasted potatoes with salt, pepper and rosemary and steamed green beans or bakes brussel sprouts. Garnish plates with fresh sprigs of rosemary.
Pair with a nice Pinot Noir.
Mediterranean Chicken with Capers, Lemon and Olives
Full of flavor, this dish turns out a moist and tasty chicken that practically prepares itself.
Prep time: 10 mins. Cooking time: 20-25 mins.
PREPERATION:
Heat oven to 375. Slice one to two lemons in quarter inch slices. Spread them out on a backing sheet and lightly brush with olive oil. Place in oven until slices brown. About -20 minutes. Remove from oven and set aside.
COOKING:
Heat a 3-qt sauté pan over a medium flame with:
3 Tbs grapeseed oil
- Once pan is heated, add 4-6 boneless, skinless chicken breasts and brown on all sides (about 3-5 minutes per side).
- Once chicken is browned. Add to pan:
2 cups low sodium chicken broth
Juice of a fresh squeeze lemon
1/4 cup capers, drained
1 cup pitted (i.e. sans pits) green olives
Pinch of salt and pepper
Bring pan to a boil until stock is slightly reduced (2-3 minutes) then turn heat to a simmer continue cooking with pan covered for another 10 minutes depending on the size of the breasts.
While chicken simmers, sauté two bags of spinach in a separate pan. The spinach will reduce quickly. Keep turning it. Cover pan and set aside until chicken is finished cooking.
Once chicken in finished remove from heat. Place sautéed spinach in the bottom of shallow bowls. Place chicken breast on top of spinach. Ladle in the broth, olives and capers. Garnish with roasted lemon slices.
Serve with a nice Pinot Grigio or Gavi di Gavi wine
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