Chef
Mario Barrone’s Roast Lamb with Rosemary and Juniper*
Ingredients:
3
large garlic
cloves, chopped
2
teaspoons finely
chopped fresh rosemary
5 juniper
berries
Salt and
freshly
ground black pepper
3 lbs. leg
of lamb,
butterflied (but in one piece)
1 cup dry
red wine
Directions:
-
Preheat
oven to 450 degrees. Using a mortar, pound the garlic with the rosemary
and juniper berries into a smooth paste. Season with salt and pepper.
Spread 1/2 the paste over the inside of the lamb. Roll the lamb into a
compact roast and tie at 1 1/2 inch intervals with butcher’s twine.
Using a sharp paring knife, make twelve or more shallow slits all over
the outside of the orast. With the tip of the knife, fill each slit
with the remaining garlic-juniper paste.
-
Set
the lamb in a medium roasting pan and season generously with salt and
pepper. Roast for 30 minutes. Add the wine and, with a wooden spoon or
spatula, scrape up an browned bits in the pan. Continue to roast the
lamb for about 10 minutes longer for medium-rare.
-
Transfer
the lamb to a carving board and let rest for 15 minutes before slicing.
Meanwhile pour the cooking juices into a small saucepan. Skim off
excess fat and simmer over moderate heat until slightly reduced. Cut
the string on the lamb and carve into thick slices. Serve with the pan
juices.
Make
ahead: The
lamb can be prepared through Step 1 and refrigerated overnight. Remove
from the refrigerator 1 hour before roasting and proceed with
Steps 2 and 3.
*This
is a favorite
of the hoity-toity chef who agreed to share it at the grand opening
of Piper’s shop, Spice It Up!
|
|
Piper’s
Chili*
Ingredients:
1
lb. ground beef
1 medium onion,
chopped
1 small green
pepper, diced
1 garlic clove,
minced
1 28-ounce can diced
tomatoes
1 15 oz.can of
tomato sauce
2 tsp. chili powder
(I usually add more for a spicier flavor)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp, oregano
1/4 tsp. cayenne
pepper
1/8 tsp. ground
cinnamon
1 20-ounce can red
kidney beans, drained.
Directions:
-
In
3-quart saucepan, brown meat. Add onions, green pepper, and garlic.
Continue cooking until vegetables are tender. Drain excess grease.
-
Stir
in remaining ingredients.
-
Cook
uncovered, stirring occasionally, for approx. forty-five minutes.
*This
is the recipe
Piper used when she made it for Reba Mae’s son, Caleb, to thank him
for installing a new battery in her car on his lunch break,
|
|
Chocolate
Chess Pie*
Ingredients:
1
1/2 c. sugar
1/2 c.
butter,
melted, slightly cool.
3
tablespoons of
unsweetened cocoa powder
1
tablespoon flour
Pinch of
salt
1/2 cup
whole milk
2 eggs
1 tsp.
vanilla
extract
1 unbaked
9” pie
shell
Directions:
-
Preheat
oven to 350 degrees.
-
Whisk
sugar, cocoa, flour, and salt together. Pour the melted butter into the
sugar and cocoa mixture. Beat on high speed. Add milk, eggs, and
vanilla and beat on high speed for another 3-4 minutes to lighten
-
Pour
mixture into 9” unbaked pie shell. Bake for 35-45 minutes until set.
Allow to cool on a wire rack for at least an hour before slicing.
*Accounts vary on
how this sweet, yummy Southern dessert originated. The most charming
explanation I’ve found is that when a housewife was asked the name
of the delicious dessert she’d served for dinner, she answered,
“Jes’ pie.”
|