Roasted Beet & Jicama Coconut Curry Slaw

Here’s an amazing side dish to spice up any tailgating party. Give new life to those sliders and dogs with a spicy and bold slaw with roasted beets, jicama and carrots seasoned with coconut milk, curry, honey and a tang of vinegar.

Daytime Menu

Applewood Smoked Cherry Balsamic Lamb with Springtime Couscous

For those catching today’s show, here’s the menu for the Applewood Smoked Cherry Balsamic Lamb

A serving consisting of 2 cuts from the rack, two loin chops or one Saratoga chop provides a filling protein portion packed into just several ounces. The glaze adds a wonderful texture to the meat and a plethora of subtle flavors with every bite-note to mention wonderful health benefits from the fruit, rosemary and cinnamon. Several ounces of couscous loaded with flavor and nutrients from garden and root veggies is a perfect complement, both nutritionally and with respect to flavors. And the best thing, it is incredibly easy to make!

Balsamic Cherry Glazed Lamb

• 1 rack of lamb, or 8 lamb loin chops (Saratoga chops also work well)
• 1 Tbs butter
• 1 shallot, chopped
• 6 oz fresh, pitted or 4 oz dried cherries
• 1/3 cup Cherry Kijafa (or other cherry liqueur)
• ¼ cup balsamic vinegar
• 1 tsp dry mustard
• 1 cinnamon stick
• 1 sprig of rosemary

If using dried cherries, let them sit in the liquid for an hour before preparation. Heat the butter in a medium saucepan and melt over medium heat. Add the shallot and soften, 2-3 minutes. Add the rest of the ingredients and simmer for fifteen minutes, the liquid should reduce by ¼ to 1/3.  Remove the rosemary and cinnamon. Using an immersion blender or in small batches in a blender or food processor puree the mixture. It will resemble a thin paste. Remove and coat the lamb. Grill the lamb until done, allow to rest, slice and serve.

Springtime Couscous

• 2 Tbs olive oil
• 2 cups couscous, preferably Israeli type
• 2 ½ cups chicken stock
• 1 cup fresh peas (frozen is OK)
• 1 cup baby carrots cut into a small dice
• 8oz pearl onions, peeled
• 1 Tbs mint, finely chopped

In a medium sauté pan heat 1 Tbs olive oil. Add the couscous and lightly toast, stirring frequently about 3 minutes. While the couscous is toasting, bring the stock to a boil. Remove the couscous and place in a large bowl, add the stock and cover for 8-10 minutes. While the couscous is finishing, heat the remaining 1 Tbs of olive oil and add the onions and cook for 2-3 minutes. Add the carrots, cook for another minute and then add the peas and cook for another 1-2 minutes. Remove and add to the couscous mixture. Add chopped mint and mix well. Season as needed with salt and pepper.

Cottage Pie

What to do with those extra veggies? Add some delicious grass-fed free range ground beef and bison, season and top with Maytag Blue Mashed Potatoes and you have a cottage pie. Often mistakenly labeled as Shepherd’s Pie (Shepherd’s is made with lamb, hence the “Shepherd”) cottage pie is delightfully simple and amazingly satisfying and tasty!

A Perfect Spring Rack

March enters like a lion. As it exists like a lamb the arrival of spring is heralded. What could be better to usher in the springtime than to greet it with a perfect rack, of lamb. This delectable dish could also use lovely lamb loin chops or even Saratoga chops-rack or loin- it just depends on your preference.

We glaze the lamb with a lovely mix of springtime flavors like cherries and fresh herbs. The lamb rests on a bed of tender couscous and springtime vegetables like peas.

Balsamic Cherry Glazed Lamb

• 1 rack of lamb, or 8 lamb loin chops (Saratoga chops also work well)
• 1 Tbs butter
• 1 shallot, chopped
• 6 oz fresh, pitted or 4 oz dried cherries
• 1/3 cup Cherry Kijafa (or other cherry liqueur)
• ¼ cup balsamic vinegar
• 1 tsp dry mustard
• 1 cinnamon stick
• 1 sprig of rosemary

If using dried cherries, let them sit in the liquid for an hour before preparation. Heat the butter in a medium saucepan and melt over medium heat. Add the shallot and soften, 2-3 minutes. Add the rest of the ingredients and simmer for fifteen minutes, the liquid should reduce by ¼ to 1/3.  Remove the rosemary and cinnamon. Using an immersion blender or in small batches in a blender or food processor puree the mixture. It will resemble a thin paste. Remove and coat the lamb. Grill the lamb until done, allow to rest, slice and serve.

Springtime Couscous

• 2 Tbs olive oil
• 2 cups couscous, preferably Israeli type
• 2 ½ cups chicken stock
• 1 cup fresh peas (frozen is OK)
• 1 cup baby carrots cut into a small dice
• 8oz pearl onions, peeled
• 1 Tbs mint, finely chopped

In a medium sauté pan heat 1 Tbs olive oil. Add the couscous and lightly toast, stirring frequently about 3 minutes. While the couscous is toasting, bring the stock to a boil. Remove the couscous and place in a large bowl, add the stock and cover for 8-10 minutes. While the couscous is finishing, heat the remaining 1 Tbs of olive oil and add the onions and cook for 2-3 minutes. Add the carrots, cook for another minute and then add the peas and cook for another 1-2 minutes. Remove and add to the couscous mixture. Add chopped mint and mix well. Season as needed with salt and pepper.

Carrot and Roasted Beet Slaw

 

Carrot and Roasted Beet Slaw

• ½ head red cabbage
• 3-4 medium carrots
• 3 medium beets
• 2 Tbs apple cider vinegar
• 1 tsp sugar
• 1 tsp celery seed
• 1 tsp salt
• ½ tsp fresh ground pepper
• ¼ cup mayonnaise (best is homemade)

Preheat the oven to 325 degrees F. In a shallow roasting dish place the washed beets. Cover with a drizzle of olive oil and lightly with salt and pepper. Roast for about 30-35 minutes. Allow to cool. Peel the beets and finely dice. Using a mandolin, or slicing thinly, cut the carrots and cabbage into thin slices. Combine all the ingredients.

Proper Fish ‘n Chips

 

 I think my friend Rebecca, from Chow & CHatter would agree: sometimes there are few things as satisfying as some proper fish ‘n chips. My good friends Steve and Nancy at Whitney’s hooked us up with some superb cod.  Add a little beer, batter and more beer and there you go. Home made tarter sauce, carrot and beet slaw and some malt vinegar for the handcut chips and off you go.

Proper Fish ‘n Chips

• 1 Tbs malt vinegar,
• 1 tsp salt
• ½ tsp pepper
• 2 cups flour
• 1 tablespoon baking powder
• 1 bottle Guinness, cold
• 1 ½  pounds cod cut into small strips
• Cornstarch, for dredging

Heat oil to 350 degrees F. In a bowl, whisk together the flour, baking powder, salt. Whisk in beer until the batter is smooth and the consistency of thin pancake batter. Refrigerate for 1 hour.  Lightly dredge the fish strips in cornstarch. Dip the fish into batter and slowly lay it into the oil and cook, turning as needed until golden brown, about 3-5 minutes.