Taste of Summer

Up to now, we had an incredible March weather, it was more like Summer then a Spring – temperature in upper 20’s every day and the food I served reflected that very much.

 Grilled Lamb, Potatoes and Red Peppers. The lamb shoulder chops were marinated overnight in olive oil, garlic, rosemary and crushed white peppercorns and then grilled for 10 minutes on each side for medium done.

Braised Lamb with Rice and Vegetables. The lamb shoulder chops were marinated same way (and at the same time) as grilled chops, seared on both sides and then braised in white wine for 1-1/2 hours. Red pepper and celery were added and cooked for another 15 minutes. Incredibly tender and tasty.

 

 Strawberry Dumplings with Ricotta Cheese and Butter. Recipe is posted here.

Pork Tenderloin Kebab. In this version I used what I had in refrigerator: pork tenderloin, smoked thick sliced bacon, onions, zucchini and red pepper. Hot peppers and grilled King Oyster mushrooms were served on side.

Grilled Rib Eye Steak, Potato and King Oyster Mushrooms. The potatoes were pre-cooked in microwave oven and finished on a grill.

Lamb Loin Chops with Honey-Mustard Sauce

I have cooked these chops few weeks ago and despite the horrendously high price one has to pay for them I had to have them again. This must be the tenderest cut of meat on the planet. I am salivating like a Pavlov’s dog just thinking and writing about them.

This is very simple and quick meal once the meat is marinated. I marinated my chops for 10 hours in refrigerator but they can be marinated for just 2 hours at room temperature. If you marinate in refrigerator take the meat out 1 hour before cooking so come to room temperature.

Marinade for 4 loin chops

2 Tbs. Dijon mustard

2 Tbs. grainy mustard

3 Tbs. dark honey (I use Buckwheat honey for cooking)

2 tsp. garlic, crushed or grated on microplane

1 tsp. chopped rosemary

1 tsp. freshly ground black pepper

1 tsp. salt

Mix all ingredients in mixing bowl. Place chops in sealable plastic bag and pour marinade over them. Close the bag squeezing out as much air as possible and rub the chops to cover them evenly with marinade.  Marinade for at least 2 hours at room temperature or longer in refrigerator.

When ready to cook remove chops from bag, wipe the marinade from them and pat them dry with paper towel. Heat frying pan on medium high heat with 1 Tbs. of olive oil and cook chops for 3 minutes on each side for medium rare. Remove chops to preheated serving plate and cover with foil to keep them warm. Pour the marinade into same frying pan and cook for about 3 minutes. Pour the reduced sauce over chops or on the side and serve with rice.

Pork Cevapcici (Ćevapčići)

Cevapcici is a national dish of Balkan states that formed former Yugoslavia. It consists of grilled minced or ground meat (lamb, beef or pork alone or any combination) formed into an oval sausage and is served with chopped onions, mustard and potatoes or rice. Besides Balkans all countries of Central and Eastern Europe have their own version. Wikipedia has an excellent entry on this summer meal favorite.

I prefer pork and lamb combination.

Ingredients

1 lb ground pork

1 lb ground lamb

1 egg white
1 Tbs. hot Dijon mustard

1 tsp. salt

4 cloves minced garlic

1/2 small onion, minced

1 tsp. hot Hungarian paprika

1 tsp. sweet Hungarian paprika

1 tsp. baking powder

Directions

Preheat a grill to medium-low heat.

In a large bowl, combine the ground pork, lamb, mustard and egg white.

Add the garlic, salt, baking powder, sweet and hot Hungarian paprika.

Mix well using your hands, and form into thick sausages about index finger long.

Oil the grill grate and grill sausages for about 15 minutes or until cooked through, turning till all sides are light gold.

Serve with boiled potatoes, chopped onions and mustard.

I served my Cevapcici on bed of chopped Napa cabbage and arugula.

Note: If grill is not available it is just as good to shallow fry with lard in heavy skillet. It takes about same time to cook on medium high heat.