Well, I’m sorry this took so long…I mean REALLY REALLY REALLY long. Well, now thanks for your patience, and here we are. See my last post if you haven’t already. But now, we must focus: Nathan’s Grilled Rack of Lamb with Sorrel Mushrooms and Fava Beans with White Asparagus Puree and Andrew’s Beef Cheek Ravioli with Marinara Sauce and Parmesan and Basil. Here we go: (THESE RECIPES ARE ADVANCED! BEWARE.)
Grilled Herb Rack of Lamb with Sorrel Mushrooms, Fava Beans and White Asparagus Puree
Adapted from seriouseats.com, food.com, Food Network and Saveur
FOR THE LAMB:
- 1 cup fresh bread crumbs
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh mint
- 1 teaspoons minced fresh rosemary
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 tablespoons olive oil
- 2 frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
- 2 tablespoons Dijon mustard
FOR THE SORRELS AND FAVAS:
- salt & freshly ground black pepper, to taste
- 2 garlic cloves, minced, to taste
- 2 teaspoons olive oil
- 2 tablespoons butter
- 4 lbs fresh fava beans, in the pod (yields about 1 1/2 to 2 cups shelled beans)
- tap water
- boiling water
- Vegetable or olive oil
- 1 pound sorrel mushrooms, trimmed, halved or quartered
- 3 cloves garlic, peeled and crushed
FOR THE WHITE ASPARAGUS PUREE:
- 8 cups water
- 1 tbsp. salt
- 2 tbsp. fresh lemon juice
- 2 tbsp. butter
- 1/2-1 lbs. fresh white asparagus
- Start by making the lamb: Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside.
- Let the lamb come to room temperature while preparing the grill. (HAVE AN ADULT DO THIS! ∆) Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. If you don’t have a grill, heat up a grill pan and drizzle with olive oil until smoking slightly.
- While the grill is heating up, start to make the veggies: Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold the mushrooms in single layer. Add the mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.
- While the mushrooms are roasting, make the fava beans: First, shell the beans from the fava pods (I found it’s sometimes easier – especially if you’re new to fava beans – to open the pods when you run the edge of a knife along the seam, cutting away the tough edge so that the pod halves come apart ∆).
- In a large saucepan, bring water to a boil, then add salt – the amount depends on how much water you have, but it should be very salty, like seawater. In a separate bowl, combine ice and tap water to make ice water; set aside.
- Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
- Let the beans cool, then peel the outer skin from each of them.
- Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.
- Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference.
- Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over the coals (or flame). Cover and grill (∆) until well browned, about 8 minutes, rotating 180 degrees halfway through. Remove racks from the grill and place fat side up on a platter or cutting board.
- Bring water, salt, lemon juice, and butter to a simmer in a large pot over medium heat.
- ∆ Meanwhile, trim about 1/2” from the ends of white asparagus. Lay spears on a work surface, then peel thin skin from each with a sharp swivel-blade vegetable peeler, starting 1 1/2” from the top and running the length of the spear. (Spears are brittle and can snap when peeled in midair.)
- Gather spears into 2-4 bundles, tie loosely with kitchen string, and lower into simmering water.
- Cook, increasing heat to medium-high to maintain a simmer if necessary, until tender when pierced with the tip of a knife, 8-30 minutes, depending on thickness of asparagus. Lift bundles from simmering water with kitchen tongs and drain on paper towels.
- Puree by blending the cooled asparagus with water until smooth. Plate and enjoy!
Wow, I know. More craziness coming your way…
Beef Cheek Ravioli with Marinara and Parmesan
Adapted from The Pioneer Woman, Fine Cooking and J. Lohr Vineyards and Wines
No, I won’t make you make ravioli dough. Anyone who has that amount of time is either A) in heaven or B) Ina Garten. Yay! Ree Drummond (one of the lovely ladies of the food world I idolize) had the brilliant idea to make ravioli in Wonton wrappers, but if you are Ina Garten, and want to try dough (I haven’t yet), go ahead with this recipe from Fine Cooking.
- 3 pounds beef cheeks, cleaned and trimmed
- Canola oil
- 3 medium-sized carrots, peeled and medium diced2 onions, peeled and medium-diced
- ½ bunch celery, medium diced
- 2 garlic cloves, peeled
- Extra virgin olive oil
- Salt and pepper
- 3 quarts beef stock
- 1 bay leaf
- Parmesan, grated
- Arugula for garnish
- Chopped basil
- 24 whole Wonton Wrappers
- Olive Oil, For Drizzling
- Kosher Salt & Freshly Ground Bljack Pepper, For Serving
- 1 whole Egg (additional)
- 3 Tablespoons Water
- Your favorite tomato sauce (I recommend Dave’s Heirloom Tomato) or use this great recipe that I love. A note on that: If you don’t want to make homemade sauce, saute Pomí Tomatoes with basil, garlic and oil until thick.
- To prepare beef cheeks for ravioli filling, (∆) sear them in a sautée pan over medium heat with canola oil until caramelized. Remove from pan and set aside.
- In a pot set over medium heat, roast mirepoix (chopped carrots, onion, and celery) and garlic cloves in pot with olive oil for approximately 10 minutes, or until caramelized. Season with salt and pepper. Add beef stock, ½ a bay leaf, and beef cheeks to liquid.
- Bring to a boil, then immediately reduce to a simmer and cover (angle lid to allow stock to breathe a bit). Simmer for approximately 1½ hours, until cheeks are tender.
- Remove beef from stock, shred, and set aside in a bowl. Strain stock into another pot to remove vegetables and reduce stock by half.
- Moisten beef cheeks with stock, season with salt and pepper, and allow to come to room temperature before using as ravioli filling.
- Bring a pot of salted water to a boil.
- Lay one wonton wrapper on the surface. Set a small amount (1/2 to 1 teaspoon) filling in the center of the wrapper. With a pastry brush, brush a 1/2-inch strip along all four sides of the wrapper.
- Place a second wrapper on top, working from the middle first. Carefully press out air bubbles as you carefully press the top wrapper around the base of the filling, then work your way out to the edges, lining the corners up and pressing lightly to seal.
- Set aside and repeat with remaining filling and wonton wrappers.
- Once the ravioli are assembled, drop them four at a time into boiling water. Cook for 3 minutes, then remove with a slotted spoon.
- Serve with sauce, parmesan and chopped basil, and arugula. Enjoy!
Thanks for tuning in y’all..more coming soon!
Keep cooking 😉