New Spring Recipes
Coconut Milk Marinated Lamb Kabobs Recipe
Provided by SpoonForkBacon.com
3 pounds boneless American Lamb leg
15 ounces coconut milk
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
2 garlic cloves
1 bunch tarragon leaves
1/2 bunch mint leaves
1/4 cup shelled and toasted pistachios
Zest and juice of 1/2 lemon
1/2 to 3/4 cup extra-virgin olive oil
Salt and pepper, to taste
Lamb- Remove as much excess fat as possible from lamb leg; cut into 1-inch cubes. In a shallow baking dish, place lamb cubes; top with milk and vinegar. Gently stir mixture; cover and refrigerate for 1 hour. Remove cubes from marinade; gently pat meat dry. Season liberally with salt and pepper. Skewer 6 to 7 cubes of lamb onto each skewer. Place skewers on an oiled grill rack about 1/2 inch apart. Grill over high heat for 2 to 3 minutes on each side. Remove from heat; allow meat to rest for about 4 to 7 minutes.
In a food processor, add garlic; pulse until chopped. Add tarragon, mint, pistachios and lemon; continue to pulse 6 to 8 times. With the motor running, add oil in a slow and steady drizzle until fully incorporated. Season with salt and pepper.
Serve Tarragon-Mint Pesto with kabobs as a dipping sauce, or drizzle over the lamb.
SERVINGS: 4 to 6 PREP TIME: 1 hour 15 minutes
COOK TIME: 15 minutes
Maple Bourbon Cold Brewed Iced Coffee
Courtesy of Vermont Maple Sugar Makers Association
Makes 4 drinks [cold brewed maple bourbon iced coffee].
Add coarsely ground coffee and water to 32 oz French press and let steep and chill overnight in refrigerator (12-15 hours).
In tall glass or mason jar, add 8 oz coffee, 1 1/2 oz bourbon, 1 Tablespoon maple syrup and cream to taste.
Asian Lettuce Wraps
Recipe courtesy of Sunny Anderson
(We like to add shredded carrots, cabbage or broccoli to this. Just give them a quick saute Also love to toss in some cilantro!)
1 head Boston lettuce, leaves separated, cleaned and dried.
2 teaspoons vegetable oil
1 pound ground beef
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper
In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.