Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I thought today I would give you some more recipes for a special occasion.
Roast Leg of Lamb
5 pounds leg of Lamb
Rub
1 tablespoon Dijon mustard
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 teaspoon lemon zest
2 tablespoons olive oil
2 cloves garlic minced
1 teaspoon Kosher salt
1 tablespoon fresh lemon juice
Heat oven to 350°F.
Mix rub ingredients together and rub all over the Lamb.
Place in a rack over a baking pan and bake for about 1 1/2 hours or until cooked the way you like it. Medium rare is 145°F.
Tent Lamb with aluminum foil and let rest for 15 minutes.
Makes 8 servings
Mu Shu Pork with Mandarin PancakePancakes
Mu Shu Pork Filling
1/2 pound Pork tenderloin sliced
1 tablespoon low sodium soy sauce
1 tablespoon sherry or rice wine
1/4 teaspoon white pepper
1 teaspoon cornstarch
4 ounces mushrooms sliced
1 cup Napa cabbage shredded
1 clove garlic minced
1 teaspoon ginger root minced
2 whole green onions sliced
1 cup bean sprouts
4 ounces bamboo shoots sliced
2 whole eggs beaten
3 tablespoons vegetable oil
Sauce
2 tablespoons low sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons sherry or rice wine
1 teaspoon sesame oil
1 teaspoon cornstarch
4 tablespoons plum or duck sauce
Mandarin Pancakes
1 3/4 cups all-purpose flour
3/4 cup boiling water
1 tablespoon sesame oil
To make Pancakes make a well in the flour and add the water. Form the dough into a ball and knead until smooth. Cover and rest for 30 minutes.
Roll the dough into a 12 inch log and cut into 12 pieces. With your hands shape into 2 inch rounds. Brush the top of each round with sesame oil. Lay one round on top of the other oil sides together to make 6 pancakes.
With a rolling pin flatten each round into a 9 inch circle. Cook in an ungreased skillet flipping them over until they start to bubble and brown slightly.
When the pancakes come out of the oil find the seam and separate into 2 pancakes. Stack and wrap the pancakes in foil to keep warm.
Mix all the ingredients for the sauce together in a small bowl.
Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Fry the eggs into a large pancake. Remove from pan and cut into strips.
Add another tablespoon of oil to the wok or skillet and cook pork until browned. Remove from the pan.
Add remaining oil to the wok or large skillet and cook the garlic and ginger for 30 seconds. Add mushrooms, bamboo shoots, green onions and bean sprouts. Cook for 1 to 2 minutes.
Add cabbage and cook until it wilts. Add pork back into the wok or large skillet and heat through. Push meat and vegetables to the side.
Add sauce and heat to boiling. Stir and cook until sauce thickens.
Spread the sauce on the pancakes and add meat filing. Fold up like a taco.
Makes 6 servings
Beef Bourguignon
6 slices bacon diced
3 pounds beef chuck roast fat removed cut into 2 inch pieces
1 large carrot diced
1 large onion diced
2 cloves garlic minced
1 tablespoon no salt added tomato paste
1/4 cup brandy
3 cups Burgundy wine
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons all purpose flour
1 whole bay leaf
1/2 teaspoon dried thyme
4 tablespoons unsalted butter
20 small pearl onions peeled
1 pound mushrooms sliced
Heat oven to 325°F.
In a Dutch oven or large saucepan over medium high heat cook bacon until crisp. Drain on paper towels. Discard all but 3 tablespoons of bacon fat.
Mix flour, salt and pepper together on a plate. Dredge the meat and shaking off the excess flour.
Brown the meat in batches removing to a plate after browning.
Add the carrots and onions to the pan and cook until tender about 6 to 7 minutes.
Return the beef to the pan and deglaze with the brandy scraping up all the brown bits.
Add the garlic and tomato paste and cook for 1 minute.
Add the wine bay leaf and thyme to the meat mixture
Cover and bake for 3 to 3 1/2 hours or until tender.
About 15 minutes before the meat is done melt the butter in a medium saucepan over medium heat. Add the mushrooms and the onions and cook until golden. Add to the meat.
Makes 10 servings
Pepper Crusted Steak with Port Wine Sauce
24 ounces or 4 1 1/2 inch filet mignon steaks
1 large shallot thinly sliced
2 tablespoons unsalted butter
1/2 cup Port wine
1/4 cup balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon salt
2 teaspoons cracked black pepper
Melt the butter in a large skillet over medium heat.
Sprinkle steak with the salt and press the black pepper over the sides.
Cook until the preferred doneness. Remove the steaks from the pan and cover and let rest.
Add the shallots to the pan and cook until softened about 3 minutes.
Add the wine and deglaze the pan scraping up the brown bits.
Add the vinegar and Worcestershire sauce to the pan and heat until bubbling. Reduce the heat to medium low and simmer for 8 to 20 minutes or until the sauce has thickened
Serve the sauce over the steaks.
Makes 4 servings
Rare: 120°F to 125°F
Medium Rare: 130°F to 135°F
Medium: 140°F to 145°F
Standing Rib Roast with Port Gravy and Yorkshire Pudding
6 pounds prime Rib beef roast fat trimmed
1 tablespoon olive oil
2 cloves garlic minced fine
1/2 teaspoon dried rosemary
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
Yorkshire Pudding
2 whole eggs
1 cup milk
1/4 teaspoon salt
1 cup all purpose flour
Port Gravy
2 cups low sodium beef broth
3/4 cup Port wine
2 tablespoons all purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Heat oven to 350°F
Trim fat cap to 1/4 inch. Mix olive oil, garlic, rosemary, salt, pepper and thyme together. Rub all over the meat.
Place the meat on a rack over a baking pan. Insert a meat thermometer making sure not to hit a bone.
For medium rare bake for 1 3/4 to 2 1/2 hours or until the thermometer reaches 135°F. Remove from the oven and cover with aluminum foil. The temperature will continue to rise.
Increase the oven heat to 450°F.
Pour off enough of the drippings to make 1/4 cup. Pour into a 9 inch square pan or divide between 12 muffin cups
Place the pan in the oven until hot.
Mix the eggs, milk, salt and flour until very smooth. Pour over the drippings in the pan or the muffin tins. Bake 18 to 23 minutes until golden brown and puffy.
Dispose of all but 2 tablespoons of the remaining beef drippings
Place the pan on the stove over 2 burners at medium high heat. Add the flour and cook briefly to make a roux.
Add the Port and scrape up the brown bits. Bring to a simmer.
Pour in the beef stock pepper and salt and bring back to a simmer. Cook for 10 minutes or until thickened.
Makes 8 servings
New York Style Cheesecake
Crust:
1 1/2 cups Graham crackers crumbs
1 tablespoon sugar
5 tablespoons unsalted butter melted
Filling:
40 ounces cream cheese
1 1/2 cups sugar
1 cup sour cream
1 tablespoon all purpose flour
4 whole eggs
2 teaspoons pure vanilla extract
Heat oven to 300°F. Wrap springform pan in aluminum foil.
Mix the Graham crackers crumbs, sugar and butter together until well moisten. Spread on bottom of a 9 inch springform pan and press down.
Bake for 10 to 15 minutes. Remove to a rack to cool.
Increase the oven temperature to 350°F.
Beat the cream cheese slowly adding the sugar and flour until well combined.
Beat in the sour cream and vanilla extract and mix well.
Pour filling over the crust
Place the pan in a roasting pan
Put the pan in the oven and pour warm water to fill the roasting pan until it comes 1/2 way up the springform pan.
Bake for 1 1/4 hours or until top is light brown and the center barely jiggles.
Remove the Cheesecake from the water bath and allow it to cool for 2 hours. Refrigerate for at least 6 hours.
Makes 12 servings
Pork Parmigiana
1 1/2 pounds pork tenderloin sliced thin
1 whole egg beaten
1 tablespoon panko
1 tablespoon Italian seasoning see recipe
1/4 cup Parmesan cheese grated
1 1/2 cups Quick Spaghetti Sauce see recipe
1/2 cup mozzarella cheese shredded
2 tablespoons olive oil
Beat the egg and water together in a plate. Mix Parmesan cheese, panko and Italian Seasoning together in a second plate.
Pound the pork between plastic until it is 1/4 inches thick. Dip the slices into the egg mixture letting the excess drip off. Place the pork into the panko mixture pressing to coat the meat.
Heat the oil in a large skillet over medium heat and brown the pork on both sides. Remove to a 13x9x2 inch baking dish. Cover with the spaghetti sauce. Bake for 25 minutes.
Top with the mozzarella and bake for 5 minutes until brown.
Makes 6 servings
Italian Seasoning
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried thyme
1/2 teaspoon crushed red pepper flakes
Mix everything together and store in a jar with a lid.
Makes 24 servings
Quick Spaghetti Sauce
2 tablespoons olive oil
1 medium shallot minced
1 clove garlic minced
14 1/2 ounces no salt added diced tomatoes with basil, garlic and oregano drained
8 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 teaspoon Italian seasoning
In a medium saucepan over medium heat add the olive oil. Heat to shimmering.
Add the shallots and garlic and cook until softened about 3 minutes
Add the remaining ingredients and heat to boiling. Reduce the heat to medium low and simmer for 15 minutes.
Makes 4 servings