Ginger-Soy-Lime Marinated Shrimp

Ingredients

• 2 large shallots, peeled and chopped
• 1 (2-inch) piece fresh ginger, peeled and chopped
• 4 cloves garlic, smashed
• 3/4 cup soy sauce
• 1/2 cup fresh lime juice
• 2 tablespoons sugar
• 1/4 cup chopped green onions
• 1/4 cup peanut oil
• 1/4 teaspoon coarsely ground black pepper
• 2 pounds large shrimp, shells and tails on

Directions

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.

Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

SOURCE

Shrimp

Roasted Leg of Lamb

Ingredients

• 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
• 8 garlic cloves
• 1 cup flat-leaf parsley
• 1/4 cup fresh mint leaves
• 2 teaspoons lemon zest
• 2 lemons, juiced
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Pita bread, wrapped in foil and warmed in the oven

Directions

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.

Preheat oven to 425 degrees F.

Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.

Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.

SOURCE

Lamb

Red Beef Chili

Ingredients

• 4 tablespoons olive oil
• 2 pounds bottom round beef, cut into 1/2-inch cubes
• Salt and freshly ground black pepper
• 1 tablespoon ground cumin
• 1 (12 ounce) bottle dark beer
• 2 tablespoons finely chopped semi-sweet chocolate
• 1 large red onion, finely diced
• 4 cloves garlic, finely chopped
• 1/2 poblano, seeded and finely chopped
• 1 teaspoon seeded and chopped habanero
• 1 Thai bird chile, seeded and chopped
• 1/2 jalapeno, seeded and chopped
• 1 tablespoon chipotle pepper puree
• 1 tablespoon ancho chile powder
• 1 tablespoon pasilla chile powder
• 1 tablespoon cascabel chile powder
• 1 teaspoon New Mexican chile powder
• 5 cups homemade chicken stock, or canned low-sodium or water
• 1 (16-ounce) can whole tomatoes, drained and pureed
• 2 tablespoons maple syrup, or more, to taste
• Toasted Cumin Crema, recipe follows

Directions

Heat 3 tablespoons of the oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Stir in the chocolate and cook until beer is almost completely reduced.

In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the poblano, habanero, Thai bird, jand alapeno peppers and cook until soft, about 5 minutes. Add the chipotle puree, ancho powder, pasilla powder, cascabel and New Mexican chile powders and cook an additional 2 minutes. Add the chicken stock and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender. Add the beef mixture back to the pan, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from the heat, add the maple syrup, and adjust seasonings.

Serve with a dollop of Toasted Cumin Crema.

Toasted Cumin Crema:

1 tablespoon cumin seed

1 cup Mexican crema or creme fraiche

Salt and freshly ground black pepper

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

SOURCE

Chili Powder