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Recipe: Lamb with Mint Infused Oil
- 7 lamb loin chops or rib chops
- 1 t Kosher salt
- 1/2 t Garam Masala
- 1 t Ground Coriander
- 1 1/2 t Brown Sugar
- 1/2 t fresh ground Black pepper
- 2 T finely chopped mint
- 3 T Extra virgin olive oil or grape seed oil
- Make spice rub by combining spices and stirring together.
- Rub over the lamb and let sit for 20 minutes.
- In a small dish, add mint and a little kosher salt to the oil and let sit.
- Grill lamb until done. Let rest for a few minutes.
- Serve lamb topped with mint infused oil.
Copyright © TamaraEsq 2011.
- 2 lbs. pork belly, skin on, washed and patted dry
- 24 oz. hard apple cider, like Lambic or Doc’s (or a sweeter beer if you don’t have cider)
- 2 T juniper berries (if you can’t find these, substitute 1 bay leaf and 1 T carraway seeds)
- 1/4 cup kosher salt
- 2 T sugar
- 1 T mustard seeds
- 1/8 c apple cider vinegar
- 20-30 oz. chicken stock (stock is better than broth here)
- 1/4 c Calvados or American Apple Brandy
- 1 apple- gala or fuji
- To make the cure: add hard cider, mustard seeds, juniper berries, salt and sugar to pot. Heat to just boiling and salt and sugar has dissolved. Remove from heat and cool.
- Score the skin of the pork belly with a sharp knife in a diamond pattern. Add curing liquid and pork belly to large bag (and vacuum seal if you have a sealer). Cure in refridgerator overnight, up to 24 hours, turning bag once in a while to redistribute juices.
- Remove pork belly from curing liquid, wash quickly to remove curing spices and pat dry.
- Sear pork belly in grapeseed or olive oil on all sides- high heat, about 2 minutes per side. Put on plate to allow fat to drain some.
- Add stock, cider vinegar, Calvados, and pork belly to slow cooker. Braising liquid should not reach the top of the pork belly but should come just under the top. Add more or less stock depending on size of slow cooker. Cook on low for 8 hours. (You can also braise in a dutch oven on the stove for 2-4 hours until tender).
- Remove pork belly, reserving 1/2 cup of braising liquid. Pat dry again and then sear in grapeseed or olive oil again on all sides.
- For the apple- peel, core, and slice the apple. Add to small pot with reserved braising liquid and cook until tender. Add ground clove and a little nutmeg if desired.
Recipe courtesy of Dok Suni: Recipes from My Mother’s Korean Kitchen, by Jenny Kwak
- 1 pound lean boneless pork- tenderloin works great, slice thin or pound to get it thin
- 3 T soy sauce
- 2 T crushed garlic
- 1/2 t crushed ginger (I substituted 1/4 t powdered ginger because I didn’t have fresh on hand)
- 2 T brown sugar
- 1 t red pepper flakes (to taste)
- 2 T sake (rice wine)
- 2 T sesame oil (I used chili sesame oil for added kick)
- Combine all ingredients for the marinade and whisk to incorporate oil
- Add meat, let sit for 10-30 minutes to marinate.
- Grill over open flame until pork is cooked through, discarding left over marinade
- 2-3 T kosher salt (I like Diamond Brand best)
- 1 t cayenne pepper
- 1 t ground coriander
- 1 T brown sugar
- 1 T garam masala (if you can’t find this, substitute 1/2 t cinnamon and 1/2 t ground cardamon)
- 1 t fresh ground pepper
- Mix together. Will keep in airtight container for a few months.