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Recipes
Herb-Marinated Rack of Lamb
By rwong083
Clean the rib bones well by scraping off meat and sinew with a small sharp knife
- 2 lamb racks (about 8 to 9 ribs each)
- 1/2 cup extra-virgin olive oil, plus 2 tablespoons
- 4 garlic cloves, unpeeled and crushed
- 2 (4-inch) rosemary sprigs, crushed
- 6 thyme sprigs, crushed
- 4 rosemary sprigs, for garnish
- Freshly ground black pepper
- Sea salt
Perfect Tenderloin Steak / Filets With Mushrooms
By rwong083
Directions: 1 Preheat oven to 350°F
- GARLIC
- 1 head fresh garlic
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
- STEAK
- 2 (6 -8 ounce) beef tenderloin filets (nicely marbled and aged- AKA "filet mignon" 1 1/2 inches thick)
- 1 teaspoon regular olive oil
- 2 teaspoons extra coarse sea salt (or kosher)
- 1 teaspoon pepper (freshly coarsely ground)
- MUSHROOMS
- 1 tablespoon olive oil
- 1 lb sliced mushrooms (white or cremini, or your fav.)
- 3 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon extra kosher salt
- 1/4 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 2 tablespoons brandy ("St. Remy" or "Remy Martin" Napolean or other good brandy, or extra dry Spanish sherry)
- 1 cup beef broth
Roasted Peppers and Seasonal Vegetables
By rwong083
Preparation: In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble
- 1/4 cup olive oil
- 1 garlic clove, crushed
- 1 large red bell pepper, seeded, cut in eighths
- 1 large green bell pepper, seeded, cut in eighths
- 1 large yellow bell pepper, seeded, cut in eighths
- 2 small yellow summer squash, cut in eighths
- 2 green zucchini, sliced in eighths
- 1 onion, peeled, cut in eighths
- salt and fresh ground black pepper to taste
- 1 tbsp rice vinegar, or sherry vinegar
- 2 fresh thyme springs, leaves picked
- 1 fresh rosemary spring, leaves picked
Herb-Crusted Rack of Lamb
By rwong083
"Frenching" the rack of lamb--exposing the ribs and trimming away all the meat, fat and sinew between the bones--gi...
- 2 racks of lamb, about 1-1/4 lb. each, chine bones removed, rib bones frenched, and meat trimmed of all but a thin layer of fat
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 Tbs. chopped fresh thyme
- 1 cup soft fresh breadcrumbs
- 1/4 cup olive oil
- 2 Tbs. Dijon mustard