A nice tasting lamb entree for those who are tired of winter!
Every year I do post a few spring and summer recipes during the peak winter months. Yesterday, I posted a very nice Tangy Pomegranate BBQ Rib Tips recipe. Today is spring lamb day! The reason that it is important to post a few bright warm weather recipes at this time of year, is because people grow plenty weary of the dreary ice cold winter months and warm weather food has a way of cheering people up. Tropical caribbean recipes or any kind of tropical cuisine is good for those who want to escape from winter for just one meal. Burger, hot dog and BBQ recipes bring memories of summertime fun. Lamb brings spring and early summer thoughts to those sitting at a dining table. Menu planning psychology does not have to obey old traditional standards that are seemingly set in stone. For example, "Only heavy rich food should be offered during winter." A chef has to adapt to any given situation. The two main goals of any chef is to make a profit and ensure customer satisfaction. A chef is supposed to do whatever it takes to satisfy the clientele. Happy customers return to spend more money. Offering a bright cheerful dining experience during the darkest days of winter does make customers happy. Lamb accompanied by braised radicchio was a popular item at fine dining restaurants back in the 1980's and 1990's. Herb crusted lamb has always been popular, but lamb shoulder steaks are rarely offered in restaurants. A lamb shoulder steak is one of the lowest price cuts of lamb that there is. Bone runs through the middle of the shoulder steak. Occasionally a tough strip of outer shoulder meat is part of the steak. A good butcher usually only offers the better lamb shoulder steaks for sale and the outer steaks are usually cut up for stew meat. Experience does help when selecting lamb shoulder blade steaks. Most people do have an eye for knowing when lamb meat looks like it will be tough or tender. The lamb shoulder blade steak was tender and it was perfect for a quick cooking method like pan searing. Pan searing is part of the basic saute cuisson. Part of the definition of the saute cuisson is only small pieces of tender meat are to be used. A steak is considered to fit in with the small piece of meat saute cuisson description, because a steak is not the size of a multi portion roast. The goal of saute cooking of dark meats is to pan fry with a small amount of fat, till a maillard reaction occurs and till caramelization occurs to increase flavor. With this in mind, for a lamb steak that is cooked medium rare to medium, the lamb steak should not be flipped often, or caramelization will not occur. The steak should only be flipped once. A well done seared lamb steak is better if it is flipped twice, to prevent scorching of the meat. I do have twenty plus years of professional fine dining saute cooking experience to share. Saute cooking is the most difficult chef de partie position in a kitchen and it is the most easily criticized food on the menu. Improperly sauteed food does not impress anybody, even if the food is accompanied by a great sauce. Saucier duties are also usually part of saute chef duty. Home cooks rarely get the experience that it takes to become a great saute cook, but by learning from good saute cooks, a home cook can easily master the saute cuisson.
Herb Crusted Lamb Blade Steak Preparation: Select a nice looking thick lamb shoulder blade steak that weighs 8 to 12 ounces. There should be a 3/8" thick layer of fat that runs around one side of the steak. A bone should run through the middle of a lamb shoulder steak. Rub the lamb shoulder steak with 1 clove of minced garlic. Season the lamb shoulder steak with sea salt and black pepper. Sprinkle these herbs on both sides of the steak and press the herbs onto the meat: - 3 pinches of herbs du provence - 2 pinches of oregano - 2 pinches of rosemary - 1 pinch of marjoram - 1 pinch of ground sage Note: Use the French herbs du provence version that has no lavender flowers in the mixture. Fennel, savory, basil, thyme and a few other Provence countryside herbs that may include lavender leaves are in the modern French herbs du provence mixture. Lavender flowers are part of the American herbs du provence herb mixture. In very old French recipes, no lavender of any kind is in herbs du provence! Refrigerate the herb crusted lamb steak for 1 hour, so the herb flavors start to penetrate the meat. Allow the herb crusted lamb steak to reach room temperature, before starting the recipe. Roasted Red Pepper Parmigiana Quinoa Pasta Shells: Quinoa is a traditional ancient Incan grain that is very healthy! Pasta made with quinoa flour is available at most grocery stores. Cook 1 small portion of quinoa small sea shell pasta in boiling water till it becomes al dente. Cool the pasta under cold running water. Drain the water off of the pasta. Set the pasta aside. Heat a sauce pot over medium low heat. Add 1 pat of unsalted butter. Add 1/2 of a minced garlic clove. Saute till the garlic becomes a golden color. Add 1/2 cup of cream. Bring the cream to a gentle simmer. Simmer and reduce the cream by 1/3. Add 2 tablespoons of finely grated parmesan cheese, while stirring. Stir till the cheese melts into the sauce. Add 1 pinch of black pepper. Add 2 tablespoons of chopped roasted red bell pepper. Simmer and reduce the sauce, till it become a thin sauce consistency. Keep the sauce warm over very low heat. Add the reserved quinoa pasta shells shortly before serving.
Braised Radicchio: Heat a saute pan over medium/medium low heat. Add 1/2 tablespoon of olive oil. Add 1 pat of unsalted butter. Add 1/2 of a minced garlic clove. Add 2 thin bias sliced green onions. Saute till the onions start to become tender. Add 1/2 teaspoon of ginger paste. Add 2 1/4 cups of radicchio that is sliced into 1/2" wide ribbons. Saute till the radicchio begins to wilt. Add 1/4 cup of dry white wine. Add 1 teaspoon of white wine vinegar. Add 1/2 tablespoon of sugar. Add sea salt and black pepper. Add 1 small pinch of allspice. Add 1 small pinch of nutmeg. Add 1 small pinch of ground clove. Add 1/2 teaspoon of lemon juice. Add 1/4 cup of light chicken stock. Reduce the temperature to low heat. Cover the pan with a lid. Simmer and steam the radicchio for 4 minutes. Remove the lid. Simmer and reduce the braising liquid, till it nearly evaporates. Keep the braised radicchio warm on a stove top.
Herb Crusted Lamb Blade Steak on Braised Radicchio with Roasted Red Pepper Parmigiana Quinoa Pasta Shells: Heat a large saute pan over medium heat. Add 1 tablespoon of blended olive oil. Add 1 pat of unsalted butter. Add the herb crusted lamb steak. Sear the lamb steak till it lightly caramelizes, before flipping the steak. Sear both side of the steak, till it become the finished temperature of your choice. (A well done lamb steak can be finished in a 350º oven.) Place the seared steak on a wire screen roasting rack. Allow the steak to rest for 1 minute. Place a bed of the braised radicchio on a plate. Place the herb crusted lamb blade steak on the radicchio. Place a small mound of the finished roasted red pepper parmigiana quinoa pasta shells on the plate. Sprinkle 1 pinch of minced Italian parsley over the pasta. Place one bunched pinch of minced Italian parsley on the back end of the steak. No garnish is necessary!
This certainly is a complex combination of agreeable flavors in this lamb entree! The radicchio has German winter spice flavors and the lamb has French springtime flavors. This Roasted Red Pepper Parmigiana Quinoa Pasta Shells entree a superb choice for late February! Yum! ... Shawna
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