Lamb Loin with Black Bean Sauce

Background: I found this recipe in an Italian cooking magazine. I love it because it is so simple and sooo good. If you don't like lamb you can use chicken breasts, thighs or pork tenderloin cut into 4-6 ounce pieces. xo

2 15 oz Cans Black Beans, drained
2 Cloves Garlic, Crushed
6 Pieces Boneless Lamb Loin, 4-6 ounces each
4 T Extra Virgin Olive Oil
1/2 Cup dry White Wine

Season the lamb with salt & pepper. In a skillet over high heat, warm the olive oil. Cook the Lamb for 8-10 minutes, turning once. Remove from pan and set aside and keep warm. Add the wine, garlic & beans to the pan with the cooking juices. Simmer for 10 minutes and season with salt & pepper. Slice the lamb and place on a bed of arugula, spinach, rice or noodles and top with the black bean sauce. Serves 6.

Chicken Tikka Masala

Background: I first tasted this homemade version while traveling to New Jersey with my friend Susan. We were staying with her friend Barbara and were so excited to know she was making us one of our favorite Indian dishes for dinner. Barbara graciously shared her recipe, we both loved it and couldn't wait to get home and make it! And now we do, often! xo

1 Cup Greek Yogurt, non-fat is fine
2 T Ground Cumin
1 t Ground Cinnamon
2 t Cayenne Pepper
2 t Black Pepper
1 T Ginger, Minced -available in a tube with the fresh herbs at Safeway
1 t salt
3 Boneless Skinless Chicken Breasts cut into Bite-size

In a large bowl combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger & salt. Add chicken and toss to coat. Cover and refrigerate 1 hour or more.

Broil marinated chicken for 10 minutes turning once. Set aside.

1 T Butter
1 Garlic Clove, Minced
1 Jalapeno Pepper, Minced
1/2 t Cumin
1 T Garam Masala
2 t Paprika
1 t salt or to taste
1 8 ounce can Tomato Sauce
1 C Cream, Half & Half, or Greek Yogurt
1/4 C Cilantro, chopped

Melt butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika and salt. Stir in tomato, half of the cilantro and cream. Simmer on low until sauce thickens, about 20 minutes. Add chicken and simmer another 10 minutes. Garnish with remaining cilantro. Serves 4.

Serve with rice and Steamed Vegetables.

Braised Pork with Red Chile Sauce

Background: This recipe is a staple in our house, everyone loves it and it makes a great next day meal in enchaladas. xo

3 lbs Lean Pork
2 T Olive Oil
2 Large Onions, Chopped
4 Cloves Garlic, Minced or Pressed
6 T Chili Powder
1 T Cumin
2 t Oregano, Crumbled
1-2 Fresh Jalapenos or 2-3 t Red Pepper Flakes
1 1/4 Cups Water
1 t Sugar
1 1/2 t Salt
1 Small Can Tomato Paste
1 Cup Half & Half

Trim and discard fat from meat and cut into 1 inch cubes. In a wide frying pan if using a slow cooker, in pressure cooker or large stock pot if that's you're using, heat oil over medium heat. Add meat and brown lightly, add onion, garlic, chili powder, cumin, oregano. Cook until onion is limp. Move into slow cooker. Stir in water, sugar, salt, tomato paste. 
For Slow cooker cook covered all day on medium.
For Stock pot cover and cook on low heat for 2 hours or until meat is shreddable.
For Pressure cooker. Cook on low heat for 1 hour.

Stir in half & half, cook until mixture boils. Shred meat.

Serve over steamed rice garnished with fresh avocado, sour cream and lime.

Can be also be used for tamale or enchalada filling.

Brasciole Braised Short Ribs

Background:  This is a recipe I first tasted at a Cooks with Books dinner with Michael Chiarello at The Left Bank restaurant in Larkspur, CA.  I went with my Mom, sister and friend Lorraine.   I loved this dish!  The original recipe required a brining and grilling process prior to baking.  Last Sunday, I tried the recipe without that process and it tasted great!

4 cross cut short ribs, about 4 lbs or a 4lb brisket, cut into serving size pieces

1/4 cup olive oil, extra virgin or what you have

2 T roughly chopped garlic

2 T fennel seeds

1 1/2 tred pepper flakes

4 cups or one 28 oz can Marinara Sauce, Prego works well

4 t Chicken Broth Powder

1/4 cup capers, drained 

2 bay leaves

2 T finely chopped fresh Italian parsley

1 T grated lemon zest

In a large roasting pan, heat oil over medium heat. Add meat and brown on all sides.  Remove meat,  add garlic and saute' until lightly brown, this happens quickly,  add fennel and red pepper flakes.  Add Marinara, chicken stock powder, capers & bay leaves and mix well.  Return meat to roasting pan.  Cover and put in a 300 degree oven for 3-4 hours or until the meat pulls apart easily.  If using a briskit cut in 3 inch by 3 inch squares.  

Place on creamy polenta and cover with sauce.  Combine Italian parsley and lemon zest and sprinkle over meat and sauce.  

Serves 4-6 

Creamy Polenta:  you can make the polenta or buy it premade in a tube and add 1/4 cup half & half and 2 T butter, microwave per package instructions.

I also serve with French Green Beans sauteed in olive oil, garlic, onions, salt & pepper.

This is so tasty, the meat is like buttah!  It is a great meal when you are having guests as everything can be prepared ahead of time and reheated just before serving! 

Enjoy! xo