GOOD THYME LAMB CHOPS
Ingredients:
8 lamb chops
3 tablespoons chopped fresh thyme or 2 tablespoons dried
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
2 teaspoons salt
½ teaspoon freshly ground pepper
3 minced garlic cloves.
Place lamb chops (cut about an inch thick) in a glass or ceramic dish.
In a small bowl, mix together thyme, fresh lemon juice, extra virgin olive oil, salt, freshly ground pepper, and minced garlic cloves.
Rub seasoning mix into both sides of lamb chops. Cover with plastic wrap and marinate in refrigerator up to 24 hours.
Prepare hot fire and oil grill grate. Place chops on grill and cook (turning once or twice) until browned outside and still pink inside- about 15 minutes. Remove from grill and allow to rest a few minutes before serving.
LEMON-BASIL SHRIMP
Ingredients:
2 pounds large shrimp
¼ cup olive oil
½ cup finely chopped onion
½ cup dry white wine
¼ cup fresh lemon juice
¼ cup chopped parsley
1 tablespoon Worcestershire sauce
1 minced garlic clove
1 teaspoon dried crushed basil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
If frozen, thaw 2 pounds large shrimp (shelled and deveined).
In medium bowl, combine ¼ cup olive oil, ½ cup finely chopped onion, ½ cup dry white wine, ¼ cup fresh lemon juice, ¼ cup chopped parsley, 1 tablespoon Worcestershire sauce, 1 minced garlic clove, 1 teaspoon dried crushed basil, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika.
Place shrimp in plastic zip lock bag set in deep bowl or shallow glass baking dish. Pour marinade mixture over shrimp (reserve about ¼ cup for basting), close bag, and refrigerate for 3 to 4 hours.
Drain shrimp, and place in well-greased, hinged, wire grill basket or 18 inch by 24 inch piece of heavy-duty aluminum foil.
Grill over hot coals for 10 to 15 minutes, turning basket or individual shrimp frequently and basting often with marinade.
Serve immediately. Serves 8.
MIXED VEGETABLE GRILL
8 asparagus spears, ends trimmed
1 medium red or yellow bell pepper, cut lengthwise into 6 strips
1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium yellow squash, cut lengthwise into 1/2-inch slices
1 small sweet potato, cut into 1/4-inch rounds
1 small red onion, cut into 1/2-inch rounds
3 or 4 carrots cut into ¼ inch diagonal slices
2 fresh tomatoes quartered
salt and pepper and Italian seasoning to taste
¼ to ½ stick butter
Place vegetables in an aluminum pan.
Sprinkle with salt and pepper, and Italian seasoning to taste. Dot with ¼ to ½ stick butter.
Cover pan snugly with foil and cook over medium heat for 25 to 30 minutes- stirring several times once butter melts. Serve immediately.
SPICED MIXED FRUIT WITH CARAMEL SAUCE
Ingredients:
1 pound mixed dried fruit halves (peaches, apricots, pears)
½ cup light brown sugar
1 cup dry white wine
5 whole cloves
2 whole star anise
1 cinnamon stick
½ cup melted unsalted butter
Caramel Sauce:
1 cup packed light brown sugar
¾ cup granulated sugar
1 cup cold water
¼ cup corn syrup
1 tablespoon freshly squeezed and strained lemon juice
1 tablespoon vanilla extract
1¾ cups heavy cream
Preheat and oil grill. Place dried fruit halves in heatproof bowl and cover with at least 2 cups of boiling water. Set aside 30 minutes to plump. Drain well, reserving 1 cup of the soaking liquid.
Combine fruit, soaking liquid, and ½ cup light brown sugar in a large non-reactive saucepan over medium heat. Add dry white wine, whole cloves, whole star anise and cinnamon stick. Bring to a simmer, and let simmer 10 minutes or until fruit is soft.
Remove the pan from the heat and strain through a fine mesh sieve, discarding the whole spices.
Lightly brush fruit with ½ cup melted unsalted butter. Grill in a basket over direct medium-high heat about 6 minutes, turning occasionally, or until nicely glazed.
Remove fruit from grill and divide evenly among 4 soup bowls. Drizzle with caramel sauce (see below) and sprinkle with ½ cup chopped toasted pecans. Serve warm.
Caramel Sauce:
Caramel Sauce:
Combine light brown sugar and granulated sugar with 1 cup cold water in a heavy saucepan over medium heat. Bring to a boil.
Boil without stirring, brushing down the sides of the pan with a wet pastry brush to dissolve any sugar crystals that form, 12 minutes or until the syrup is a deep caramel color.
Remove pan from heat and whisk in corn syrup, freshly squeezed and strained lemon juice, and vanilla extract- taking care that the mixture does not boil over. Allow to simmer and carefully whisk heavy cream.
Return pan to heat and bring to a boil. Reduce heat and simmer about 10 minutes or until thick. Remove from heat and serve warm.
