LAMB RAGOUT IN A WOK

What's a wok? ............Something you throw at a wabbit. Get it? The missus just read this and by the blank look I got I might have to explain it. I always liked that joke. Anyway moving on. My clients love lamb so I'm always trying to do it differently. The wok? The biggest pot I have at work is, you guessed it, a wok. I'm not sure if this could be called Italian Asian cooking but either way it's my lamb ragout in a wok. Here goes.

Recipe:

4 lbs. grass-fed lamb shoulder on the bone

1 medium white onion - sliced

1 tbsp. garlic - minced

1 32oz tin tomatoes

2 cup red wine (I like a syrah/zinfandel)

1 quart (4 cups) broth (veal, veg)

2 tsp. cinnamon

Olive oil

S&P to taste

In medium hot large saute pan season and sear each lamb chop in 1 tbsp. olive oil 'til golden, 3-4 mins. each side. This is done to lock in the juices while you braise the meat. Meanwhile in another pot or as in my case a wok, saute the onions in 1 tbsp. olive oil for 3 mins. on medium heat. Add garlic, cook 1 min. Add red wine and let simmer for 5 mins or 'til liquid is reduced by 1/2. Add chopped tomatoes, cinnamon, broth. Pop your chops in. Make sure the chops are covered by liquid, if not add more broth. Bring to a boil. Once at a boil, reduce to a simmer and partially cover with lid or foil, about 2/3. You want some of the liquid to evaporate so as to naturally thicken the sauce. Cook for 2 1/2 - 3hrs. The meat should be falling off the bone. Sounds good right? If the sauce is reducing too quickly just add more broth.

If you're interested in 'healthifying' your food a little more, I'm big into quinoa pasta. I've been using quinoa for a while but came across their pasta which is dynamite. It's well known for it's nutritional value more so than regular grains. Instead of me pretending I know everything about it, check it out on Wikipedia.
felice 吃
(happy eating)

Lavash pizza w/ blistered tomatoes, pesto and Italian cheese

So you're having a holiday shin-dig and need something quick and delicious for guests to nosh on, not to mention something to soak up the beer! Have no fear--The Healthy Irishman is here! (she made me do it). I'd love to be able to pass this idea off as my own but I'll no doubt be busted. My buddy, Trevor came up with this. We worked together in catering companies a few years back and now he's head honcho at his own company, deuceevents.com. The pizza is a great party idea--not only does it look good, it's simple, quick and people love it. Play around with the toppings to create your own signature version.

Recipe:
1 piece lavash (Trader Joe's)
2 baskets cherry tomatoes - washed
2 cups basil pesto - recipe below
1/2 cup 2% Italian cheese
1 tbsp. olive oil


Pre-heat oven 400 degrees
Brush the lavash with olive oil and par-bake for 5-6 mins. approx or until it begins to crisp. This can be done ahead of time and set aside until you're ready to make your pizzas. Drizzle some olive oil in pan and saute tomatoes on high heat until they begin to blister, 6 mins. approx. Season and set aside.
To make pesto:
2 cups fresh basil leaves
2 garlic cloves
1/2 cup grated Parmesan cheese
1 lemon- zested
1/4 cup toasted pine nuts

Blend basil, garlic, nuts and cheese in food processor for 20 secs. If you don't have one of these gadgets a blender works just fine, just use smaller quantities. With machine running, slowly add olive oil, season and taste. If making this ahead of time make be sure you cover tightly with plastic wrap to prevent it from oxidizing, which turns it brown.

To assemble pizza, simply spread pesto generously and carefully on the lavash. Layer the blistered tomatoes on top and sprinkle the cheese over. Don't do this too far ahead as the lavash will get soggy. Put in the oven for 5 mins. approx or till the cheese melts.

To serve, cut into bite size pieces, top with fresh chopped basil.

How easy is that, even an Irishman can do this!

FRIDAY DINNER

CHICKEN CACCIATORE
4-6 Servings

3x 8 oz skinless grass fed or organic chicken breasts
1x med red onion, thinly sliced
1x red pepper, thinly sliced
1x green pepper, thinly sliced
2x small garlic cloves, minced (smashed)
1/4 tsp. red pepper flakes (or as much as you can handle)
1x 28 oz. tin chopped tomatoes
1x lemon, zested or grated
32 oz. (aka 4 cups/1 qt) chicken broth
1x glass white wine (whatever you're drinking)
2x tbsp olive oil
salt & pepper to taste
1x bay leaf
1x bouquet garni of oregano & thyme
(fresh herbs stacked together, tied with string)

In large pot, saute onions and peppers in two tablespoons of olive oil over med-low heat for 5 minutes. Add minced garlic, sautee for 1 minute. Add chopped tomatoes, chili flakes, herbs, bay leaf and broth. Bring to a boil.
Meanwhile, cut chicken breast in half. Season with salt & pepper. Sear until golden in saute pan over high heat. Add to sauce. Once removed, add wine to same saute pan and cook for 30 seconds and add to sauce. Once liquid has come to a boil, reduce heat to a simmer. Partially cover with lid and cook until chicken is very tender (falling apart), approx. 1-1 1/4 hours. Stir in lemon zest and S&P to taste.

TIPS: If on a calorie controlled diet, omit wine.
For all of you veggies, I tried the recipe with seitan and to my surprise it worked, though I'd recommend cooking it for longer to absorb the flavor.

Whenever possible use Organic ingredients, particularly with meat and dairy products.