I’ve always enjoyed dipping oils in restaurants but had never tried my own version. This was very good; I gently toasted the garlic to bring out a more flavor and used some fresh rosemary too. We had this with a crusty baguette and some fresh steamed broccoli. I actually dipped some of the broccoli in too and it was oh so delicious!
1/4 cup extra virgin olive oil
3 cloves garlic
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp cayenne pepper
1/4 tsp black pepper
1 Tbs balsamic vinegar
1 Tbs rice vinegar
Heat small skillet over medium heat. Add minced garlic and 1 Tbs olive oil. Cook until garlic is very lightly toasted; add rosemary, remove from heat, then stir in remaining oil and the rest of the ingredients. Serve with bread for dipping.
I thought I’d take a new twist on shrimp cocktails today. I decided to pan sear the shrimp instead of boiling. I figured this would enhance the flavors well by not watering down any of the spices or shrimp itself. I liked the results; the shrimp texture was firm and the spices easily clung to the surface but I think I will change up my spice mixture a bit for the next batch ~ still pretty tasty though.
1 tsp rosemary
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1 tsp whole coriander
1/4 tsp brown crushed mustard seed
1 large bay leaf
Combine all ingredients in mortar. Crush together well with pestle and set aside.
1/2 tsp shrimp rub
1/3 cup ketchup
1 tsp horseradish
1 tsp lemon juice
Combine 1/2 tsp of spice blend with ketchup, horseradish, lemon juice. Refrigerate until ready to serve; this will be your cocktail sauce.
12 o.z. large peeled shrimp
Combine remaining spice mixture with 12 o.z. large shrimp. I used 26 – 30 count peeled shrimp with tails on.
Heat large non-stick skillet over medium high heat. Add shrimp and begin cooking for about 2 minutes until shrimp begins to pink up.
Squeeze 1/2 lemon onto shrimp and stir or flip shrimp over. Continue cooking about 2 minutes longer until shrimp is cooked through. Chill for at least an hour before serving.
Lamb is a rare treat around here. I don’t often find it at the grocery store so when I found the 8 pound leg of lamb marked down a few couple of days ago I couldn’t resist giving it a try. I have eaten lamb plenty of times but had never roasted a whole one myself. I suppose I still haven’t roasted one as we decided to grill and I let Charles do all the hard work today!
Grilled Leg of Lamb ~ plus a coriander and rosemary rub recipe
1 Tbs coriander ~ crushed
1 Tbs dried rosemary ~ crushed
1 1/2 tsp black pepper
1 Tbs kosher salt
1 1/2 tsp paprika
1 1/2 tsp garlic powder
7 – 8 pound leg of lamb
Combine first 6 ingredients.
Use as much as needed to coat lamb; rub in well ~ I used all of the rub on ours.
Heat grill to relatively high temperature. We like using charcoal so begin with hot direct coals.
Sear lamb on all sides ~ this should take about 10 minutes.
Move coals to side and indirect grill until desired doneness; we opted for medium and indirect grilled another 2 1/4 – 2 1/2 hours.
Cooking time will vary by the temperature of your grill. A charcoal chimney comes in handy for this type of cooking so you can get more coals hot at anytime (you will need them). Allow roast to rest for at least 15 minutes before carving and serving.
Chicken legs are just so easy and quick to prepare. In about 40 minutes a perfect meal can come together and the legs are so full of flavor. Any cut of chicken will work for this recipe; adjust the time as needed for larger or smaller pieces. The whole inspiration for this recipe came to me when I found a package of fresh rosemary marked down at the grocery. I know rosemary infuses well so I thought I’d try laying the rosemary underneath the chicken before baking.
Preheat oven to 375 degrees. Season legs with salt, pepper, paprika, and garlic. Spread rosemary sprigs on baking rack. Lay chicken on top. Bake for 15 minutes, flip over and bake 20 additional minutes. Increase heat to 425 degrees and bake 5 – 10 minutes until browned.
Charles decided to cook a boneless pork shoulder roast. He opted to go for a garlic and rosemary roast after much debate. We though about going mexican style and shredding the meat for great tacos but a homestyle meal just sounded good tonight.
4 pound boneless pork shoulder
6 cloves garlic ~ minced
1 Tbs rosemary
1 Tbs crushed red pepper
1 tsp salt
1 tsp pepper
juice from one lemon
This particular type of roast should come wrapped in a string sleeve. Temporarily remove the sleeve and unroll the roast.
Mix together remaining ingredients. Rub roast all over with mixture. Roll roast and return to string sleeve.
Bake at 325 degrees for 2 hours. Increase heat to 385 degrees and roast an additional 15 minutes.
Allow to rest for 15 minutes before slicing and serving.
Roast beef is one of those tricky things to get cooked to perfection and keep tender. Charles did a great job with this little eye of round roast. It was medium when finished and deliciously seasoned.
2 1/2 lb eye of round beef roast
1 tsp fresh rosemary
2 large cloves garlic
1 tsp coarse sea salt
1 tsp fresh grated black pepper
Preheat oven to 330 degrees. Chop rosemary and mince garlic; season roast on top and sides with rosemary, garlic, salt, and pepper.
Place on rack in baking pan; bake for about 1 hour and 45 minutes or until desired doneness; next time we will back the time off a little to get a bit more of a medium rare; I think an hour and a half would achieve this.
Allow to rest 5 – 10 minutes before slicing. We enjoyed ours with fresh beets and parmesan pasta. I will post the steak sandwiches we made with the leftovers soon.