| Chef2Chef Recipe Club - Volume 1 Number 069 - December 20, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Welcome to day four in our week of Recipe Club subscriber recipes. Today Chef June and Chef Johnny sent in some delicious recipes for us to try. I'm a big fan of both lamb and garlic, so I think I'll add this dish from Chef June to my list of "Keepers" and this will be the second year that we make Chef Johnny's Holiday Orange Balls at our house. Big hit last year! My friend Laurel will love this Hot Buttered Rum recipe too! We are both fans of Gosling's Black Seal Rum. Well, I hope your tree is up and your shopping is done and all you have to do this weekend is hang around the kitchen with family and friends. Wouldn't that be nice??? NOTE: I've had a number of inquiries about the Rosemary Pork Recipe in Monday's Recipe Club. It calls for a very low cooking temperature. I wrote to Tanya and she replies that the low temperature is correct. Cook the pork at 150 - 180 degrees. She says her oven runs a little hot, so she sets it for 150 degrees. Raising the temperature will overcook the meat and make it tough. Thanks for your questions. Bon Appetit ------------------------------------------------------------------------ Leg of Lamb with Garlic Sauce Everyone who has eaten this dish says it's the best Leg of Lamb they've ever tasted. I agree, and I can verify that it's the highlight of one of the most requested classes I have ever taught. Just be sure you don't overcook the meat. Lamb tastes best when it's rare and juicy. Makes 6 [or so] servings (depends upon how many sides you serve with it) 1 5-pound leg of lamb, with the bone in 6 garlic cloves, slivered 12 anchovy fillets, coarsely chopped 5 tablespoons extra-virgin olive oil 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh thyme, finely chopped Sea salt and freshly ground black pepper to taste Garlic Sauce: 24 garlic cloves, peeled, left whole 1 cup dry red wine (such as Côte du Rhône) 2 tablespoons finely chopped parsley (preferably flat-leaf) 1. Have your butcher prepare the meat by removing most of the fat and skin from the leg, and by removing most of the bare bone that protrudes from the leg. If you want a slightly smaller leg, have him (or her!) shorten it from the hip end. When you're ready to roast it, trim lamb of any excess fat. Make many slits all over the lamb and insert a sliver of garlic and a piece of anchovy in each incision. Finely chop the rosemary and thyme and mix the herbs with sea salt and pepper in a small bowl. Rub the lamb with 2 tablespoons of olive oil, and the herb mixture. Let it stand for 1 to 2 hours. 2. Preheat oven to 425 degrees F. Place the meat on a rack in a roasting pan, and cook, uncovered, for 20 minutes. Reduce the heat to 350 degrees F. and cook for 40 to 45 minutes for medium rare lamb. The temperature on an instant-read thermometer should register 130 degrees F. (That's how it's supposed to be!) 3. Heat 1 tablespoon olive oil in a heavy skillet, and cook the 24 garlic cloves slowly for about 10 minutes, or until they are soft (don't let the edges get crisp -- or brown). Set aside in a small bowl. 4. Remove lamb to a warmed platter, and turn off the oven. Cover meat with an aluminum foil tent and set it in the oven to keep warm while you prepare the sauce. On top the stove, put wine into the roasting pan, scraping the bottom well to loosen any brown bits or caramelized juices, and cook the wine over a high flame to reduce it by about one-third. Add the reduced liquid to the garlic cloves. Mash well with a fork, and add sea salt and pepper to taste. 5. Slice the lamb and grind some fresh black pepper over it. Spoon on the sauce, and sprinkle it all with freshly chopped parsley. BTW: If you live anywhere near an Italian butcher, buy your lamb for this dish from him! The Italian-style leg will have the long bone left intact, and it allows for an extremely attractive presentation not possible with the standard American cut. Wine Tip: There are two wines that pair magnificently with this dish. Not surprisingly, they both come from Provence: Châteauneuf-du-Pape (there are so MANY yummy '98's and '99's out there now!) and Bandol Rouge (I love those from Domaine Tempier inordinately!) If you are on a budget, a Côte du Rhône will do admirably. Bon Appetit! Chef June Jacobs CCP ----------------------------------------------------------------------- Holiday Orange Balls Ingredients 1 12 oz. box Vanilla Wafer Cookies 1 stick butter 1 cup Powdered Sugar 1/4 cup undiluted frozen Orange Juice 1 cup chopped pecans 1 tbsp. orange liqueur Crush the vanilla wafers (makes about 2 2/3 cups). Melt one stick of butter. Add powdered sugar, chopped pecans and orange juice. Add the crushed wafers and form into balls. Roll the balls in more powdered sugar. You cannot stop eating these!! HOT BUTTERED RUM Jacki Bailey-Clark, "Mrs. Chef Johnny" 1 lb. butter 1 lb. light brown sugar 1 lb. powered sugar 2 Tbsp. cinnamon 2 Tbsp. nutmeg 1 qt. Vanilla Ice Cream Combine first five ingredients in a large mixing bowl and beat with whisk until fluffy. Stir in one quart of vanilla ice cream; barely softened. Place in a large freezer container and keep in the freezer until ready to serve. To serve; add 3 Tbl of the mix to each cup of hot water or coffee. Add your favorite rum to taste. "This is Jacki's favorite drink on a cold winter's night." Chef Johnny For more from Chef Johnny, family and friends visit http://www.chefjohnny.com ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |