Done correctly, this process produces a very succulent turkey with a wonderful Cajun flavor.
1 (1- to 2-pound) boneless lamb roast, sirloin or top round
2 teaspoons coarse kosher salt
2 teaspoons ground cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chile powder
1/2 teaspoon hot smoked paprika
1/2 teaspoon garlic powder
1/2 cup mint leaves, minced
Stir together salt, cayenne, black pepper, chile powder, paprika and garlic powder in a small bowl. Coat the lamb with olive oil and liberally rub the spice mixture onto the lamb. Let stand at least 30 minutes or up to three hours.
Coat the bottom of a Dutch oven with oil and heat over medium-high heat. Brown the lamb on all sides. Preheat the oven to 350 degrees F. and roast the lamb for 35 to 40 minutes or until a meat thermometer registers 145 degrees F. for medium-rare, 160 degrees F. for medium or 170 degrees F. for well-done. When lamb has reached the desired temperature, remove it from the oven and let it rest 10 minutes. Slice the lamb on the diagonal before serving.
An elegant presentation but easy to prepare even in the dead of winter…A perfectly roasted chicken, tender and juicy, with crispy skin makes a wonderful Sunday dinner when accompanied with roasted garlic mashed potatoes and a green vegetable or tossed salad.
1 (5-pound) roasting chicken
2 tablespoons olive oil
3 tablespoons Cajun spice
1 tablespoon crushed rosemary
2 carrots, peeled and chopped
2 yellow onions, peeled and chopped
2 stalks celery, chopped
2 cups chicken stock
1 tablespoon whole black peppercorns
Preheat the grill to medium high (375 degrees F) and set up for indirect cooking.
Rinse the chicken well, and dry thoroughly with paper towels. Rub olive oil over the outside of the chicken. Rub the Cajun spice and crushed rosemary all over the outside of the chicken.
Put the chopped vegetables in the bottom of a roasting pan. Add two cups of chicken stock and the peppercorns. Put the chicken on a roasting rack in the pan, put the pan on the unheated side of the cooking grate, and roast for 20 minutes per pound or until the thigh has an internal temperature of 175 degrees F.
Let the chicken rest for 10 minutes before carving.
Yield: 2 to 4 servings
Heat Scale: Mild
Neighbors stop by unexpectedly? Don’t panic. You can whip up this fun snack in less time than it takes to polish off a beer or two. Of course, the trick is to have these ingredients on hand at all times. This is easily accomplished, as pumpkin seeds last practically forever when kept in a cool, dry place in an airtight bag or jar
There are many variations on this Creole sauce from Argentina, but this
is my favorite. It is served with grilled, roasted, or barbecued meats,
especially matambre. Variation: Add 1 bell pepper and 1 jalapeño, both
seeded and minced.
2 tablespoons ají chile powder or substitute New Mexican red chile powder
2 teaspoons dry mustard
1/3 cup red wine vinegar
1/2 cup olive oil
2 cloves garlic, minced
2 onions, minced
3 ripe tomatoes, chopped fine
2 tablespoons minced Italian parsley
Salt to taste
Combine the chile powder and the mustard with a little vinegar to make a
paste. Add the rest of the vinegar and the olive oil and beat with a
whisk. Add the remaining ingredients, stir well, and allow to sit for 2
hours to blend the flavors.