Decks’ Bonfire Grilled Marinated Lamb

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Note: This recipe requires advance preparation.

Ingredients

Lamb Marinade:

  • 1 cup finely chopped onions

  • 2 tablespoons mined garlic

  • 3 tablespoons lemon juice

  • 1/2 cup honey

  • 3 tablespoons curry powder

  • 11/2 teaspoons ground cayenne pepper

  • 2 teaspoons dry mustard powder

  • 2 teaspoons ground black pepper

  • 2 tablespoons salt

  • 1 cup water

The Lamb:

  • 3 Lamb Racks (8 ribs each ) trimmed and silverskin removed

  • 1 cup hoisin sauce

Instructions

To make the marinade, combine all the ingredients in a bowl and mix well.

Place the lamb and marinade in a plastic bag, tie, and place in refrigerator for 48 hours, turning occasionally.

Remove the lamb from marinade and let stand at room temperature 1 hour before roasting. Brush the lamb with hoisin sauce.

Decks Roasting Technique: Skewer the lamb on fairly thick sticks or skewers and place it around a bonfire about 3 to 4 feet from the fire and roast for 4 to 5 hours, turning occasionally. See the photo for the technique.

Smoking Technique: Place the lamb on a grill in a smoker with a separate fire box and smoke at 210 degrees F. for about 6 hours.

Grilling Technique: In a covered grill, place the lamb on the grill over indirect heat. Turn the heat to low and grill for several hours until done–this is a judgment call.

Jalapeno Corn Chowder

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Emil O. Topel, Executive Chef of Fancy’s Restaurant, was raised in England, received his culinary training in France, and produces his own line of condiments. Here he presents a wonderful, spicy soup that is a great starter, or a wonderful light lunch.

Ingredients

  • 4 ounces (1 stick) margarine

  • 1 small onion, diced

  • 1 red bell pepper, diced

  • 1 tablespoon chopped garlic

  • 1 tablespoon chopped jalapeño

  • 1 pinch black pepper

  • 1 pinch cayenne pepper

  • 1 pinch thyme

  • 1 16-oz. can of corn, drained (reserve the juice)

  • 1/2 cup all purpose flour

  • Cook on low for 5 minutes; then add:

  • 4 cups chicken broth

  • 1 16-oz. can creamed corn

  • Reserved juice from the can of corn

  • 1/8 cup jalapeño juice (taken from a jar of peppers)

  • Milk, as needed for consistency

Instructions

Sauté the first 9  ingredients on low heat for 10 minutes.  Then add the last 7 ingredients. Bring to a boil, stirring frequently with a whisk. When the mixture starts to thicken, slowly add small amounts of milk to correct the consistency, being careful not to add too much. Let simmer for 15 minutes on low flame. Season with salt and pepper as needed. Add more cayenne pepper to taste.

Capon de Ajo (chopped Garlic Soup with Chiltepins)

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This is a basic Chiltepin soup. This one is for true garlic lovers. Serve with flour tortillas.

Ingredients

  • Another basic Chiltepin soup. This one is for true garlic lovers!

  • 8 to 10 cloves garlic, chopped

  • 1/2 onion, chopped (optional)

  • 1 tablespoon vegetable oil or butter

  • 4 Chiltepins (or more, to taste), crushed

  • 2 cups boiling water

  • 1 thin flour tortilla, heated on a griddle until crisp

Instructions

Sauté the garlic and onion in the oil or butter until soft, then transfer to a soup bowl. Add the Chiltepins and pour in the boiling water. Break the tortilla into pieces and add it to the liquid.

 

Cold Gazpacho with Red Hot Chile Salsa

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This cool soup with a spicy bite is very refreshing on a hot day. Technically not really cooking, it’s a great way to “recycle” any leftover salsa. For a creamier gazpacho, add a ripe avocado.

Ingredients

For the Gazpacho:

  • 1 cup Pico de Gallo (see following recipe)
  • 1 small cucumber, peeled and diced
  • 3 cups tomato juice
  • 2 tablespoons red wine, optional
  • 1 tablespoon lime juice
  • 1 teaspoon Worcestershire sauce
  • Salt to taste
  • Chopped fresh cilantro for garnish

For the Pico de Gallo:

  • 3 jalapeño chiles, stems and seeds removed, chopped very fine
  • 1 small onion, chopped very fine
  • 2 medium tomatoes, chopped very fine
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar 3 to 4 tablespoons olive oil
  • 1/4 cup minced fresh cilantro

Instructions

For the Gazpacho:

Place all the ingredients, except the cilantro, in a blender or food processor and puree until smooth. Refrigerate for a couple of hours until well chilled.

For the Pico de Gallo:

Combine all the ingredients and allow to sit for an hour to blend the flavors.

Jalapenos en Escabeche

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This is a very traditional condiment all over Mexico and the Southwest. The canned versions of these jalapeños are more commonly served, but these are much tastier. Note: This recipe requires advance preparation.

Ingredients

  • 3 tablespoons olive oil

  • 1 small white onion, thinly sliced

  • 8 to 10 jalapeños, left whole

  • 4 cloves garlic

  • 1 medium carrot, peeled and sliced

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano, Mexican preferred

  • 2 bay leaves

  • Salt

  • Freshly ground black pepper

  • ½ cup cider vinegar

Instructions

Heat the oil in a heavy skillet over medium heat until hot. Add the onion and chiles and saute the mixture until the onions soften and the chiles start to roast. Remove from the heat.

Pour ½ cup water into a saucepan and add the carrots and herbs and salt and pepper to taste. Bring the mixture to just under boiling, reduce the heat and simmer until the carrots are tender but still slightly crisp, about 8 to 10 minutes.

Pour the carrot mixture along with the water into a bowl, add the vinegar and stir to mix. Add the onions and jalapeños and toss to coat. Cover the bowl and refrigerate for at least 24 hours before serving.