Rosemary Scented Lamb Chops

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Anyone who has eaten at Nancy’s house knows that sooner or later they will have something flavored with two of my favorites–chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.

Ingredients

For the Lamb Chops:

  • 1 cup fresh lemon juice

  • 1 cup dry red wine

  • 1 cup red wine vinegar

  • 3/4 cup South Carolina Mustard Sauce 

  • 3/4 cup chile-and-herb-infused olive oil

  • 4 cloves garlic, minced

  • 2 tablespoons chopped fresh rosemary

  • 2 tablespoons minced onion

  • 2 to 3 chiltepins, crushed

  • Salt and freshly ground black pepper

  • 4 lamb chops

For the Sauce:

  • 3/4 cup yellow “ballpark” mustard

  • 3/4 cup cider vinegar

  • ½ cup sugar

  • 1 ½ tablespoons margarine

  • 2 teaspoons salt

  • 2 teaspoons Worcestershire sauce

  • 1 1/4 teaspoons freshly ground black pepper

  • 2 teaspoons Louisana-style hot sauce, or more to taste

Instructions

For the Lamb Chops:

Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well. Marinate the lamb in the mixture for an hour at room temperature. Remove the lamb and reserve the marinade. Grill or broil the lamb chops to desired doneness. Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes. To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.

For the Sauce:

Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.

Cashew Orange Spice Chicken

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This hot and sweet dish can be made even hotter by using chile-spiked soy sauce. Sichuan peppercorns are readily available in Asian markets as well as in large grocery stores.

Ingredients

  • ½ cup orange juice, fresh preferred
  • 2 tablespoons rice wine
  • 1 tablespoon soy sauce
  • 2 teaspoons orange zest
  • 1 teaspoon crushed Sichuan peppercorns
  • 1 teaspoon peanut oil
  • 1 pound boneless chicken breasts, cubed
  • 2 tablespoons chile oil, either Asian or habanero
  • 6 small dried red chiles, such as japonese or piquin
  • 2 teaspoons grated ginger
  • 2 tablespoons cornstarch mixed with 3 tablespoons water
  • 2 cups cooked rice
  • 1 cup cashews, either pieces or halves
  • 3 green onions, chopped including the tops

Instructions

Combine the orange juice, rice wine, soy sauce, orange zest, Sichuan peppercorns, and peanut oil in a nonreactive bowl. Toss the chicken in the mixture and marinate for 1 hour. Remove, drain, and reserve the marinade.

Heat the chile oil in a wok or heavy pan to about 350 degrees. Add the chiles and sauté for a minute. Add the ginger and stir-fry for an additional minute. Add the chicken and stir-fry until done. Remove and keep warm.

Add the marinade to the wok or pan and heat until boiling. Slowly stir in enough of the cornstarch mixture to thicken the sauce. Return the chicken to the wok and heat thoroughly.

Pour the chicken over the rice, garnish with the cashews and onions and serve

 

Pungent Pork Vindaloo

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Vindaloo describes a style of Indian cooking whereby the meat or fish is marinated in a vinegar- based sauce and then cooked in that marinade. This recipe can also be used for beef or lamb and, like a pasta sauce, is best if prepared a day in advance and reheated. Add ground cayenne if more heat is desired.

Ingredients

  • ½ cup cider vinegar

  • 3 tablespoons vegetable oil

  • 2 teaspoons crushed red chile

  • 2 teaspoons minced ginger

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • ½ teaspoon ground turmeric

  • Crushed black pepper

  • 1 ½ pounds pork, cut in 1-inch cubes

  • 1 to 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 1 medium potato, cubed

  • 2 cups chicken broth

  • 2 cups cooked rice

Instructions

To make the marinade, combine the vinegar, oil, chile, ginger, cardamom, cinnamon, turmeric, and black pepper in a non-reactive bowl. Add the pork and toss the pork in the mixture until well coated. Cover and marinate the pork for 2 to 3 hours or overnight in the refrigerator. Remove the pork, drain, and reserve the marinade.

 

Heat a little of the remaining oil in a heavy skillet, add the pork and brown. Add more oil if needed to keep the meat from burning. Add the onions and potato and continue to saute the mixture until the onions are soft and the potatoes are browned.

Add the reserved marinade and the broth to the pork, bring to a boil, reduce the heat and simmer until the meat is very tender and the sauce is thickened, around 30 minutes. Add more broth if needed

Serve the vindaloo over a platter of hot rice.

 

Southwestern Spiced Squash (Calabacitas)

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This recipe combines two other Native American crops, squash and corn, with chile. One of the most popular dishes in New Mexico, it is also so colorful that it goes well with a variety of foods

Ingredients

Zucchini, onion, corn, milk, monterey jack cheese

Instructions

Spicy Green Beans

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These beans go well with simple meats, such as turkey, or cheese dishes. They add color and just a mild heat to any meal. For a different taste, I’ve also used this recipe substituting zucchini squash for the beans and serrano chiles for more heat.

Ingredients

  • ½ cup chopped onions

  • 1 clove garlic, chopped

  • 1 tablespoon vegetable oil

  • 3 green New Mexico chiles, skinned, seeds removed, chopped

  • 1 pound French-cut green beans

  • 2 tomatoes, peeled and chopped

  • Salt to taste

Instructions

In a heavy skillet over medium heat, saute the onion and garlic in the oil until soft. Add the chiles and continue to saute for an additional 2 or 3 minutes. Add the remaining ingredients along with 1 cup of water, bring to a boil, reduce the heat, and simmer until the beans are done.