Middle Pond Lamb Kabobs

 

Have Southampton Citarella butcher cut leg of lamb into 2″ cubes, trimmed of sinew. Marinate in Maple Chipotle Grill Sauce. Place in  the fridge for a few hours. At the Bridgehampton Green Thumb farmstand, get a couple small red onions, 10 ish large firm mushrooms, 10 ish large cherry tomatoes.

Quarter the onions. Wash and take stems off mushrooms. Wash cherry tomatoes. Dry all veggies and coat with olive oil. Place them on individual skewers. Take the lamb out of the marinade, pat dry and place on 2 skewers.

 

 

Preheat the grill and sear the lamb until blackened all around. Set aside off flame. Cook the veggies until blackened and cooked through. Brush with a little more Maple Chipotle sauce if you want as the meat and veggies cook.

Take off skewers and enjoy!

Dr. G’s Veal Rib Chops

Preheat oven to 425 degrees. Pat veal rib chops dry. Season with ground black pepper and garlic powder.

 

Lightly coat the bottom of a sauté pan with olive oil and place it on the stovetop over medium high heat.  Once the pan is hot add the chops and sear – about 5 minutes on each side. Place the pan in the preheated oven for 8-10 minutes depending on thickness of the chops. Goal is slightly pink medium rare (internal temperature of 135-140 degrees before resting).

 

Remove the pan from the oven and place the chops on a clean plate to rest for 5 minutes.

 

 

While the chops are resting, place the sauté pan containing the juices and cracklings back on the stove on medium heat. Deglaze with a little Balsamic vinegar and stir scraping the cooked bits from the bottom of the pan. Add to the pan 2 large pats of butter and 1/2 cup Stonewall Kitchen Vidalia Onion Fig Sauce and stir well.  Bring the sauce to a slight boil and turn off the heat.

Plate chop and spoon sauce on top, with a potato pancake and roasted asparagus.

 

– Gary Levine

Joey 3 Sticks Grilled Steak

For those lucky enough to have yards and grills during these cloistered times. This is the recipe for Joey 3 Sticks Grilled Steak.

And I quote-

Buy meat
Cook meat
Slice meat
Eat meat
Poop meat

 

 

 

 

And. For all those asking about the cutting board. It was a gift from Joe’s son Chris from personalizationmall.com

– Joe Colitti III

Maple Chipotle Skirt Steak

In a large plastic sealing storage bag, marinate a 1 1/2 lb. skirt steak in enough Stonewall Kitchen Maple Chipotle or your favorite grilling sauce to coat the steak and refrigerate for a few hours or overnight is best. When ready to cook, take out and bring to room temperature. Wipe off excess grilling sauce.

In a cast iron skillet, brown steak on both sides 4-6 minutes depending on thickness. Goal is medium rare. Let rest on a plate. In the same skillet, brown a diced onion and then add 1 can drained black beans. Stir until blended and hot.

Slice steak and serve with beans & onions topped with salsa.

Super Bowl Chili

In a large stock pot, brown two small red onions, diced. Add 1 orange or red, 1 yellow bell pepper, and 2-3  jalapeño peppers, diced. Brown. Add 1+ lb. ground beef, pork and/or sausage (out of casings) of your choice. Brown meat. Add 2 cans low-salt black beans, 2 cans low-salt kidney beans. (Proportions to taste). Stir. Season with 1-2 tsp. garlic powder, 2 tsp. cumin and 1/2 tsp. cayenne, salt to taste. Stir. Add 1 can whole tomatoes and 1 large jar medium hot salsa with corn. Add another 2 tsp. cumin and 1/2 tsp. cayenne. Stir. Adjust seasonings to taste.

Cover and bring to a boil. Simmer covered on low heat for an hour. Stir. Partially uncover and simmer for another hour or longer until thickens. Stir periodically.

When ready to eat, turn it up to high to get it hot. Serve in bowls topped with grated cheddar and side of tortilla chips.

Go Niners!

Braised Boneless Short Ribs

Sal the Butcher at Citarella suggested boneless short ribs. Intuitively not right for this cook. Bones bring flavor. Yet. I okayed the choice. Nicely marbled, trimmed, sans sinew. So. Tried them and a new method, too.

Oven braise was de rigueur in the past. But. New gas stove has a fan which hits at 325 degrees and never shuts off. Not pleasant in an open space when the recipe called for 375 degrees for at least 3 hours. Decided to go for top-of-the-burner. The only caveat. Have to keep up the heat to at least medium low.

Also. Changed up the prep and marinade. In a large glass bowl:

2-3 lbs. boneless short ribs
1 large carrot medium chop
1 large parsnip medium chop
1 leek sliced
1/2 cup Italian parsley leaves
2 stalks celery medium slice
1/4 cup whole multi-colored peppercorns
1 tbs. garlic powder
2 tsp. sea salt
1/4 cup red wine vinegar
1 bottle good dry red wine- this time Oregon Pinot Noir

Cover and refrigerate overnight.

Bring to room temperature when ready to cook. Remove short ribs from the marinade. Place on paper towels to dry. Dredge lightly on all sides in flour, shake off any excess.

Strain the marinated vegetables from the wine liquid. Reserve both in separate bowls.

In a large stockpot on the stovetop, heat olive oil and brown 1 large onion medium chop. Add short ribs in stages so that all sides are golden brown. Remove short ribs to a bowl when they are browned. Deglaze stock pot with a little chicken stock and pour with browned onions over short ribs in the bowl.

Brown the strained vegetables in the stockpot. Add 1 small can tomato paste to the middle of the pot and brown. Stir in the mirepoix vegetables and blend together. Pour over the short ribs in the bowl. Clean the stockpot.

Slice 4-5 carrots and 2-3 parsnips into large diagonal wedges. Slice one leek and 2 celery stalks into thick slices. Quarter 5-6 small onions. In the stockpot, heat olive oil to medium high heat and brown all the vegetables. Season with thyme, garlic powder, salt and pepper to taste. Add the short ribs and mirepoix vegetables to the stock pot. Stir everything together. Add the reserved wine marinade liquid. Stir. Season with more thyme, salt and pepper, garlic powder and a few red pepper flakes. Stir.

Bring to a boil. Cover. Simmer on medium low heat for 2 hours. Partially uncover and simmer on medium low heat for another 1 hour or more until meat is tender and falls apart. Keep meat covered with vegetables and liquid as it simmers.

Serve with horseradish mashed potatoes.

Chicken Cacciatore

Another way to braise chicken thighs. It’s Italian rather than Asian. Serves 4.

Sprinkle 4 bone-in skin-on chicken thighs with garlic powder all around. In a large deep skillet, in a little olive oil, brown the thighs until skin is crisp and golden, then turn and brown on the other side. Set chicken aside on a plate.

In the same skillet, brown 1 medium onion chopped. Add 6 – 8 mushrooms, chopped. Brown. Add 1 chopped zucchini. Brown. Deglaze with 1/4 cup dry red wine. Add back the chicken thighs.

Cover with 1 can San Marzano whole tomatoes, chopped with juices. Add 1 small bunch thinly sliced scallions and another 1/4 cup dry red wine. Season with generous amounts of dry basil, oregano and pepperoncini flakes. Bring to a boil then cover and simmer for 2 hours.

Add 1/2 cup capers and 1 cup chopped black olives. Simmer another 15 minutes.

Serve with pasta and grated cheese. Top with lemon zest.

East Over Brisket

The usual Easter Passover overlap. Brisket is great for either.

A family recipe from the Strahl’s.

First cut brisket. 4-5 lbs. at least for 8 since it shrinks. Pat dry and generously sprinkle paprika and garlic powder over all sides of the meat. In a large baking pan, brown 2-3 large sliced onions in olive oil on the stovetop. The more the better. Push onions to the side and add the brisket. Brown on all sides.

Preheat oven to 375 degrees. Cover the brisket with an 8 oz. can of tomato sauce. Cover with foil. Bake the brisket for at least an hour. Remove from oven and add 1 cup dry red wine (the original calls for Manischewitz– but no). Add salt and ground black pepper to taste. Place back in the oven covered and cook for another hour.

Take the brisket out of the pan and slice against the grain. Medium thick slices. Place sliced meat back into the sauce and cover with a little chicken broth to keep the meat moist. Bake covered for another hour. Uncover and bake until meat falls apart. Serve with latkes. And such.

Marinated Skirt Steak

1 lb. skirt steak for 2 generous servings

Cut the steak into two crosswise pieces. Marinate in S&F carne asada sauce overnight in a large plastic zip-loc bag. When ready to cook take the steaks out of the marinade and pat dry. Discard the sauce and bag.

In a large non-stick skillet brown the steaks on both sides for 2-3 minutes depending on thickness until pink in the middle. Remove steaks to a cutting board. Slice pre-roasted bell peppers and put them in the same skillet without cleaning it and heat the peppers. Slice the steak against the grain and serve with rice and the roasted peppers.