Grilled Lamb Chops

http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-lamb-chops-recipe-1942231

  • 2 large garlic cloves, crushed
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • Pinch cayenne pepper
  • Coarse sea salt
  • 2 tablespoons extra-virgin olive oil
  • 6 lamb chops, about 3/4-inch thick

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

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Tuscan White Bean Soup

Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)

Salmon with Anchovy-Garlic Butter

http://cooking.nytimes.com/recipes/1017329-salmon-with-anchovy-garlic-butter?em_pos=medium&emc=edit_ck_20160323&nl=cooking&nlid=74439833

INGREDIENTS

  • 3 tablespoons unsalted butter, softened
  • 4 anchovy fillets, minced
  • 1 fat garlic clove, minced (or 2 small ones)
  • ½ teaspoon coarse kosher salt
  • Freshly ground black pepper
  • 4 (6- to 8-ounce) skin-on salmonfillets
  • 2 tablespoons drained capers, patted dry
  • ½ lemon
  • Fresh chopped parsley, for serving

PREPARATION

  1. Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
  2. In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
  3. Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

Classic Lasagna

http://www.simplyscratch.com/2012/11/classic-homemade-lasagna.html

 

INGREDIENTS:
1 pound Ground Beef (85/25 is good)
1 pound Ground Sausage (I used bulk pork sausage)
1 large Yellow Onion, chopped
2 whole Garlic Cloves, smashed, peeled and minced
1 teaspoon Kosher Salt
1 tablespoon Dried Basil
1 tablespoon Dried Oregano
1 tablespoon Dried Parsley Flakes
1 {28 oz} can crushed tomatoes
12 ounces  (2 cans) Tomato Paste
3 cups Whole Milk Ricotta
2 whole Eggs
1/2 teaspoon Fresh Ground Black Pepper
2 tablespoons Fresh Parsley, chopped
1/2 cup Freshly Grated Parmesan Cheese
4 cups {16 oz} Grated Mozzarella Cheese, divided
16 Oven ready Lasagna Noodles

 

DIRECTIONS:
For the Sauce:

In a large pot over medium heat, sauté chopped onions in a tablespoon of olive oil until they start to soften. Add in minced garlic, ground beef and the ground Italian sausage. Stir occasionally until the meat is browned.

Add in the kosher salt and a tablespoon of each basil, parsley flakes and oregano.

Add in the 12 ounces of tomato paste.

Add tomatoes and enough water to simmer.

Reduce the heat to low and let the sauce simmer for 45 minutes – meanwhile, make the ricotta mixture.

In a large bowl combine the 3 cups of ricotta, two eggs, parsley, black pepper and a half cup of both Parmesan and Mozzarella cheese. Stir and keep in the fridge until ready to assemble the lasagna.

To Assemble the Lasagna:

Lightly coat a 13×9 baking pan with olive oil and preheat your oven to 375 degrees.

Spread 1 cup of sauce on the bottom of the baking pan.

Layer 1: Start with 4 noodles and top with 1/3 of the ricotta mixture {spread it out}. Spread out 1 to 1-1/2 cups of sauce, sprinkle with a 1/2 to 3/4 cup of Mozzarella.

Layer 2: 4 Noodles and top with 1/3 of the ricotta mixture, 1 cup of sauce and sprinkle a 1/2 to 3/4 cup of Mozzarella.

Layer 3: 4 noodles, top with the remaining ricotta mixture, and 1 cup of sauce {no cheese}.

Layer 4: 4 remaining noodles, the remaining sauce and sprinkle with remaining cup or so of Mozzarella.

Bake the lasagna for 30-40 minutes {rotating the pan halfway through} or until cheese is thoroughly melted and golden. After baking let the lasagna sit for 10 minutes before cutting and serving.

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