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~ For people who are passionate about respecting the earth, walking in nature, observing wildlife, local diet, making do, repurposing, organic gardening, foraging for wild plants and fungi, natural health, scrumptious healthy cooking, renovations, DIY, crafting, raising children simply and mindfully, taking time for stillness, and living in harmony with the seasons.

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Tag Archives: lamb

dry marinades enhance the flavor of your meat dishes

17 Tuesday Sep 2013

Posted by Delena Rose in cook

≈ 1 Comment

Tags

beef, dry marinade, dry rub, fish, herb, lamb, marinade, meat, mixed spice, poultry, spice

Northern Pike

Liquid marinades made with citrus juice, vinegar or wine are marvelous for breaking down the muscle fiber in tougher cuts of meat and for adding flavor. But here’s the rub: Delicate fish can disintegrate in acidic liquids, and naturally tender cuts of meat need only a flavor boost- not tenderizing. ~Annette Gooch for the Edmonton Journal

On November 4th, 1999, I clipped an article from the Edmonton Journal written by Annette Gooch. It was entitled “Massage food with dried herbs to enhance flavors”. Although I often used a variety of liquid marinades to flavor my meats and vegetables, I was not familiar with the concept of a ‘dry rub’ or ‘dry marinade’. I started with the pork rub for ribs and was hooked. I have since tried the spice mixtures for lamb, beef and fish and have enjoyed them all.

A better technique for flavoring such foods is to treat them to a gentle massage with dried herbs and spices. Not only does a dry marinade enhance flavor without the need for liquid, during the cooking the spice-and-herb coating turns appealingly crusty, sealing in the juices. ~Annette Gooch for the Edmonton Journal

dry rub

Of course, you can buy handy jars of spice mixtures in your grocery stores and gourmet food shops but I like to make mine from scratch as I usually have all of the ingredients on hand and can then claim that there is more ‘love’ in my dish! I also like to use many of the herbs and spices that have been gathered from my own garden and dried. Small jars of handmade herb-and-spice blends would make nice stocking stuffers or added to gift baskets.

Yesterday, Chayton’s grandma and grandpa came over for supper and we enjoyed some fresh Northern Pike caught locally by grandpa Dale, who expertly filets the fish so that there are (almost!) no bones. For this special treat I used the fish rub blend; a spicy blackened Cajun-style which is pan-fried just before serving.

Fish Rub

2 teaspoon grated lemon zest

1 teaspoon garlic powder

1 teaspoon tarragon

1 teaspoon basil

2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1 tablespoon paprika

1/2 teaspoon sea salt

Mix all ingredients together and massage into the fish. The longer the dry rub remains on the fish before cooking, the stronger the flavors. Note: Reduce or omit the cayenne if you do not want the fish to be too spicy.

I look forward to sharing more dry rub recipes with you. In the meantime… Enjoy!

 

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moroccan lamb burgers

04 Wednesday Sep 2013

Posted by Delena Rose in cook

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Tags

BBQ, burger, ground lamb, lamb, Moroccan lamb burger, spelt buns, spicy burger

moroccan lamb burger

Enjoy these delicious and flavorful burgers on one of your late summer barbeque! I baked spelt buns earlier in the day and served these with a thick slice of Monterey Jack cheese.

Moroccan Lamb Burgers

1-3/4 pounds ground lamb (1 package)

1 egg

½ cup breadcrumbs (use wheat-free or gluten-free if desired)

Half of one red onion, minced

2 tablespoons chopped fresh cilantro

1-2 jalapeño chilies, seeded, minced

1 garlic clove, minced

1-1/4 teaspoons salt

1 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon ground cumin

vegetable oil

Combine all ingredients thoroughly (except for the vegetable oil). Shape into four patties. Brush some vegetable oil on your grill and BBQ until done. Serve and eat immediately!

Serve on 4 large hamburger buns, split horizontally and top with mayonnaise, lettuce and sliced tomatoes and Monterey Jack cheese. Enjoy!

morrocan lamb burger

morrocan lamb burger1

morrocan lamb burger3

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slow cooked lamb stew with coconut rice

03 Tuesday Jan 2012

Posted by Delena Rose in buy local, cook

≈ Leave a comment

Tags

Alberta Lamb Producers, coconut milk, coconut rice, hand ground spices, lamb, lamb stew, local lamb, slow cooked stew, slow cooker, tomatoes

Nothing beats slow cooked food for tenderness, flavor and sensuality. The heady aromas and tactile pleasures of hand-grinding spices or hand-grating fresh ginger…  The way your entire home smells warm and delicious all day long as the stew cooks, and of course the intensity of flavor and incredible tenderness as the meat literally falls off of the bone as you enjoy the meal with a glass of full bodied red wine… For this recipe, try and find the freshest prime local lamb in your area by visiting Alberta Lamb Producers.

Slow Cooked Lamb Stew

3 tablespoons coriander seed

2 tablespoons cumin seed

1 cup all-purpose flour

1 teaspoon salt

2 pounds lamb stew meat, trimmed of fat and cut into 1-1/2 inch cubes

¼ cup vegetable oil

2 yellow onions, coarsely chopped

2 cloves garlic, minced

1 tablespoon ginger, finely grated

1 tablespoon paprika

½ teaspoon cayenne pepper

1 (28 oz) can organic diced tomatoes

½ cup plain yogurt

salt and pepper

½ cup packed cilantro leaves, chopped, for garnish

1 fresh tomato, chopped, for garnish (optional)

Put coriander and cumin seed in a mortar and pestle an hand grind to a fine powder.

Combine the flour and salt in a large resealable plastic bag (or plastic container with lid). Add the lamb and shake to coat all pieces completely.

Heat oil in a large skillet over medium-high heat. Add the lamb in batches and cook until browned on all sides. Drain browned meat on paper towels and transfer to slow cooker.

When the meat is done, add the onions to the pan and sauté, stirring frequently for about 10 minutes, or until onions are translucent. Add the ground spice mixture, garlic, ginger, paprika an cayenne and stir for a few minutes. Add the canned tomatoes and cook for another 5 minutes. Add the yogurt and mix well.

Transfer the tomato mixture in the pan to the slow cooker mix together. Cover and cook on low heat for 6-8 hours. Just before serving, season with salt and pepper to taste. Garnish with cilantro.

Coconut Rice

1-3/4 cups Thai fragrant rice

14 fl oz can coconut milk

1-¼ cup water

1-½ teaspoon ground coriander

1-2 inch piece of cinnamon stick

1 lemon grass stalk, bruised

1 bay leaf

salt

deep fried onions (optional) to garnish

Rinse rice with cold water until the water is no longer cloudy. Drain then add to a pot or rice cooker. Pour in the coconut milk and water then add the coriander, cinnamon stick, lemon grass and bay leaf. Season with salt. Bring the mixture to a boil, then cover and simmer for about 10 minutes.

Remove cinnamon stick, lemon grass and bay leaf and fluff up the rice with a fork. Then cover the pot again and continue to cook for another 10 minutes.

Serve rice on a platter and garnish with the crispy, deep fried onions.

This recipe is taken from Rice & Risotto: Cooking with the World’s Best-Loved Grain by Christine Ingram.

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