Axoa Lamb with Espelette Pepper

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Lamb axoa is a recipe typical of the Basque region, prepared in the same fashion as a stew. In France, lamb tongue and hooves are used to further flavor the dish, but I have omitted them here. Serve with a crusty French bread and red wine. Again, substitute hot paprika or New Mexican red chile powder for the Espelette. If you wish to make this more of a stew, add two potatoes, finely chopped, and double the bouillon.

Ingredients

  • 1/4 cup olive oil

  • 2 onions, finely chopped

  • 2 cloves garlic, finely chopped

  • 4 green bell peppers, finely chopped

  • 2 red bell peppers, finely chopped

  • 1 ½ pounds lamb, cut into ½ inch cubes

  • 2 tablespoons Espelette pepper powder

  • 1 ½ cups beef bouillon

  • 2 bay leaves

  • Salt and pepper to taste

Instructions

In a large pot, heat the olive oil. Sauté the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and sauté for 5 minutes, stirring occasionally. Add the lamb and sauté another 5 minutes.

Add the Espelette powder, the bouillon, and bay leaves, reduce the heat, and simmer, covered, for 25 minutes. If using potatoes, simmer until the potatoes are tender. Add salt and pepper to taste.

 

Barbecue Shrimp

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Although the title of this Cajun-based recipe is Barbecue Shrimp, the dish is actually cooked, not barbecued. Using the sauce as a condiment reduces the need for a number of ingredients as well as making it very easy to prepare.

Ingredients

  • 24 medium shrimp, peeled and deveined
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 1/4 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 ½ cups beer
  • 3 tablespoons CHILLI PEPPERS HABANERO BBQ SAUCE
  • 1 tablespoon honey
  • 2 teaspoons Worcestershire sauce
  • 3 bay leaves
  • 1 tablespoon butter
  • 2 cups cooked white rice
  • Garnish: Lemon wedges

Instructions

Sprinkle the shrimp with the black pepper and set aside.

In a large saucepan, heat 2 tablespoons of the oil until hot and sauté the onion and garlic for 1 minute. Add half the shrimp and, while shaking the skillet, sear the shrimp for 1 minute. Transfer the shrimp to a bowl and keep warm. Add the remaining oil, and repeat with the remaining shrimp. Set all the shrimp aside.

Add the beer, BBQ sauce, honey, Worcestershire sauce, and bay leaves. Bring the sauce to a boil, reduce the heat and simmer for 30 minutes. Let the sauce cool for 15 minutes and then strain.

Return the sauce to the heat and simmer until it is reduced by one half.

Add the shrimp to the sauce, toss to coat, and simmer for a couple of minutes or until heated through. Stir in the butter until it is thoroughly incorporated.

Serve the shrimp over the rice, garnished with the lemon wedges.

Tri-Tip Roast with Chipotle Meat Sauce #17

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According to Paul Sheehan Jr., owner of Coast Kitchen & Cannery Foods, “After considerable time spent on trial and error, and many additional pounds added, we finally settled on Recipe #17. It’s actually one of the simplest recipes we came up with but is one of the best tasting.” I’ve added a sauce, but the dish is also good served without it.

Ingredients

For the Roast:

  • 1 3-4 pound Tri-Tip roast
  • 2 cups CKC CHIPOTLE MARINADE MEAT SAUCE

For the Sauce:

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 cups red wine
  • 1 cup beef broth
  • 2 tablespoons reserved CHIPOTLE MARINADE MEAT SAUCE
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon butter
  • Salt to taste

 

Instructions

For the Roast:

Place the roast in a heavy duty plastic bag with the CKC meat sauce, then marinate in the refrigerator for 2 to 3 days. The longer the better.

Preheat the oven to 325 degrees F.

Remove the roast from the bag and reserve the sauce. Heat a heavy frying pan until very hot, add the meat and brown the roast very well on all sides. Remove from the pan and place in a roasting pan.

Roast to desired doneness–25 minutes per pound for rare, 35 for medium, and 45 for well done. Remove the meat, reserving the pan drippings, and keep warm.

For the Sauce:

Heat the oil in the roasting pan and sauté the onion and garlic for a couple of minutes. Deglaze the pan with ½ of the wine, making sure to scrape up all the bits and pieces from the pan. Add the remaining wine and broth and bring to a boil. Reduce the heat, add the meat sauce, pepper, and oregano, then simmer for 5 minutes. Stir in the butter until it is thoroughly incorporated and season to taste with salt.

Pour some of the sauce on a serving platter. Slice the meat as thin as possible, arrange the slices on the sauce and serve with the remaining sauce on the side.

Spaghetti alla Puttanesca

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Puttanesca, or the prostitute’s pasta, was so named because it’s so quick and easy to make that working ladies could prepare it between clients. This is a favorite summer entree of mine because it takes advantage of fresh vine-ripened tomatoes.

Ingredients

•    6 ounces dry spaghetti
•    4 ripe tomatoes
•    1 tablespoon olive oil
•    10 Kalmata or Greek black olives, pitted and finely chopped
•    2 tablespoons capers, drained and finely chopped
•    6 cloves PECOS VALLEY GARLIC, finely chopped
•    1 teaspoon anchovy paste
•    1 ½ teaspoons crushed red chile, including the seeds
•    Salt and Freshly ground black pepper

Instructions

Cook the spaghetti in boiling water for 8 to 10 minutes, or until al dente. Drain the spaghetti and keep it warm.
Roast and peel the tomatoes and coarsely chop, reserving all the juices.
Heat the oil in a large skillet until hot, add the olives, capers, and garlic, then sauté the mixture for 1 minute. Add the tomatoes, anchovy, and chile, and season with salt and pepper. Simmer the sauce over a low heat for 10 minutes, stirring occasionally.
Raise the heat, add the spaghetti and mix well to thoroughly coat. Heat until the pasta is hot and then serve.

Goong Nam Pla Wan(Roasted Coconut Shrimp)

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Foo Swasdee at Texas Food Research, Inc. developed this recipe to complement the “unique” flavors of the salsa. Serve this as an entree or as a tasty appetizer.

Ingredients

  • 1 cup all-purpose flour
  • ½ tablespoon baking powder
  • 3/4 teaspoon Satay’s Original South China Seas Seasoning-Garlic/Cilantro
  • 1/4 cup dried, unsweetened coconut flakes
  • 3 cups vegetable oil, canola preferred
  • 20 jumbo shrimp, peeled, deveined, and butterflied
  • 5 pineapple rings, either canned or fresh, quartered
  • 1/4 cup SATAY THAI ROASTED COCONUT SALSA, for dipping
  • Garnish: Lettuce leaves, carrot slices, chopped cilantro, and sliced cucumber

Instructions

Combine the first four ingredients to form a batter.

Heat the oil in a frying pan over medium heat to 370° F.

Coat the shrimp with the batter and fry in the oil until golden brown.

Remove the shrimp, drain, and blot off any excess oil with a paper towel.

Coat the pineapple in the batter and fry in the oil until golden brown.

Remove the pineapple, drain, and blot off any excess oil with a paper towel.

Arrange the fried shrimp and pineapple on a serving platter and garnish with the lettuce, carrot, cilantro, and cucumber. Serve the shrimp with the Satay Thai Roasted Coconut Salsa for dipping.