Herb Crusted Rack Of Spamr With Spamcetta Rolls And Crispy Grits And Butternut Squash Puree Recipes

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BUTTERNUT SQUASH PUREE



Butternut Squash Puree image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

2 butternut squash (about 1 pound each)
4 tablespoons softened butter, divided
Salt and pepper, to taste
1 orange, zested
3 tablespoons orange blossom honey
Pinch ground cinnamon

Steps:

  • Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.

HERB CRUSTED RACK OF LAMB WITH HARISSA SAUCE AND SAFFRON ISRAELI COUSCOUS WITH ZUCCHINI AND FENNEL



Herb Crusted Rack of Lamb with Harissa Sauce and Saffron Israeli Couscous with Zucchini and Fennel image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 24

Kosher salt
1 cup Israeli couscous
Extra-virgin olive oil
1/2 bulb fennel, sliced, plus 1 tablespoon chopped fennel fronds
1/2 yellow onion, sliced
1 small zucchini, diced
One 15-ounce can chickpeas, drained and rinsed
Large pinch saffron
1/2 cup chicken stock
1/2 cup flat-leaf parsley leaves, finely chopped
1/4 cup panko breadcrumbs
1/4 cup pistachios, toasted and finely chopped
2 tablespoons extra-virgin olive oil, plus more for cooking
1 sprig rosemary, stem removed and finely chopped
Kosher salt
1 rack of lamb, frenched
2 tablespoons Dijon mustard
1/2 bulb fennel, core removed and diced
1/2 yellow onion, diced
Crushed red pepper flakes
2 Roma tomatoes, diced
2 cloves garlic, minced
3 tablespoons harissa
1 cup chicken stock

Steps:

  • Preheat the oven to 400 degrees F.
  • For the couscous: Set up a small pot of boiling water and season liberally with salt. Add the couscous and cook until al dente, 5 to 6 minutes. Drain and set aside.
  • Heat a large saute pan with some oil over medium-high heat. Add the sliced fennel and onions and season with salt. Cook until softened and translucent, about 5 minutes. Add the zucchini and saute for 2 to 3 minutes. Add the chickpeas, saffron, chicken stock and cooked couscous. Cook, stirring occasionally, until most of the chicken stock has reduced, 4 to 5 minutes. Turn off the heat and toss in the chopped fennel fronds.
  • For the lamb: Add the parsley, panko, pistachios, oil, rosemary and salt to taste to a bowl. Mix well to combine then set aside.
  • Cut the rack of lamb in half so you have two pieces with four bones each. Sprinkle liberally with salt on all sides.
  • Heat a large saute pan with some oil over medium-high heat until the oil shimmers. Sear the lamb, fat side down, until golden brown and a crust begins to form, about 5 minutes. Flip the lamb and sear on the underside as well as each side until golden brown, another few minutes each. Remove the lamb from the pan, place onto a sheet tray and discard the excess fat in the pan. Reserve the pan for the sauce. Place the rack of lamb into the oven and bake until the internal temperature reaches 130 degrees F on an instant-read thermometer when inserted into the center of the meat, 15 to 20 minutes.
  • Remove from the oven and brush the top side of the racks evenly with the mustard. Press the pistachio herb crust onto the rack, ensuring the crust adheres to the mustard. Place the crusted rack of lamb back into the oven until the crust is golden and the lamb reaches 135 degrees F, about 5 minutes. Remove from the oven and allow to rest before slicing. Once rested, slice each lamb rack into double chops.
  • To the same pan that the lamb was cooked in, add some oil, the fennel, onions, crushed red pepper and salt to taste. Saute until translucent, about 5 minutes. Add the tomatoes, garlic and harissa and stir to combine. Add the chicken stock and bring to a boil, then reduce to a gentle simmer and cook until the sauce reduces by half and has slightly thickened, about 10 minutes.
  • Serve the sliced lamb alongside the couscous.

RACK OF LAMB WITH GARLIC AND HERBS



Rack of Lamb With Garlic and Herbs image

Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.

Provided by Shelley Wiseman

Categories     Lamb     Herb     Roast     Summer     Gourmet     Easter     Spring     Meat     Entertaining

Yield 8 servings

Number Of Ingredients 15

For lamb
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil
For herb coating
1/2 head new garlic or 3 large regular garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
Special Equipment
an instant-read thermometer

Steps:

  • Brown lamb:
  • Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
  • Transfer racks to a small (13- by 9-inch) roasting pan.
  • Coat and roast lamb:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
  • Cut each rack into 4 double chops.

BONELESS BARBECUE RIBLETS



Boneless Barbecue Riblets image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 9

1 rack baby back ribs, brushed with oil
Peanut Butter Barbecue Sauce, recipe follows
1/2 cup smoky ketchup
1/2 cup steak sauce
1/4 cup beer
1/4 teaspoon cayenne pepper
3 tablespoons peanut butter, any kind
1 tablespoon minced chives
1 tablespoon minced red peppers

Steps:

  • Season the ribs with a mixture of chili powder, toasted cumin and beer. Wrap the ribs in foil and steam in a steamer for 1 hour or roast in a 250 degree F. oven in a pan with moisture for 2 hours until tender and moist.
  • Coat the ribs with barbecue sauce then slow grill over low heat face down. Coat the backside of the ribs with barbecue sauce. Heat for 5 to 10 minutes to caramelize the outside of the ribs and heat them through. Remove the ribs from the grill and cut the meat away from the bone between the ribs.
  • In a bowl whisk together the ketchup and steak sauce. Whisk in the beer, then the cayenne. Add the peanut butter a tablespoon at a time, whisking until the mixture is smooth. Add the chives and peppers and stir.
  • Grits Cake with Barbecue Riblets: Cut the grits cake mixture into the desired shape using a cookie cutter. Dredge them in flour and reshape. Saute the cakes in an olive oil and butter mixture until crispy on both sides. Place 3 slices of the rib meat over the grits cake and drizzle with extra barbecue sauce.

CRISPY SQUASH BLOSSOMS FILLED WITH PULLED PORK AND RICOTTA



Crispy Squash Blossoms Filled with Pulled Pork and Ricotta image

Provided by Bobby Flay

Categories     appetizer

Time 6h50m

Yield 15 to 20 appetizer servings

Number Of Ingredients 21

1 1/2 cups ricotta cheese
Braised Pork, recipe follows
Salt and pepper
20 squash blossoms
Canola oil or peanut oil, for frying
Rice Batter, recipe follows
Black Pepper Vinaigrette, recipe follows
1 (2-pound) pork butt, cut into 2-inch cubes
2 cups your favorite BBQ sauce
2 cups rice vinegar
1 large red onion, coarsely chopped
Salt and freshly ground pepper
2 cups cold water
2 cups rice flour
Salt
1/2 cup rice vinegar
1 heaping tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon whole black peppercorns
2 teaspoons honey
3/4 cup extra-virgin olive oil

Steps:

  • Place the ricotta in a strainer lined with cheesecloth over a bowl and let drain in the refrigerator for at least 2 hours. Discard liquid.
  • Combine the strained ricotta and shredded pork in a bowl and season with salt and pepper.
  • Fill each squash blossom with the pork-cheese mixture and twist the top of the blossom to secure the filling while frying.
  • Fill a large, heavy saucepan halfway with oil and heat on the stove until the temperature reaches 360 degrees F.
  • Dredge each filled squash blossom in the rice batter to coat completely. Fry the squash blossoms in batches until lightly golden brown, turning once. Drain on a plate lined with paper towels and sprinkle with salt.
  • Drizzle some of the black pepper vinaigrette in the center of a serving plate and place 2 squash blossoms on top for each serving. Serve hot.
  • Preheat oven to 300 degrees F. Place pork cubes in a medium roasting pan. Stir together the BBQ sauce, vinegar, and onion and then pour mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces.
  • Whisk together water and flour until smooth and season with salt. Let sit 10 minutes before using.
  • Combine vinegar, mustard, salt, pepper, and honey in a blender. With the machine running, slowly add the oil until emulsified.

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