Lamb Panini With Bourbon Raisin Sauce Recipes

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY

Steps:

• Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
• Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
• Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

LAMB WITH RASPBERRY SAUCE

Steps:

• Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; transfer puree to a small saucepan. Stir in the cucumber, apple, grape juice and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until cucumber and apple are tender., Meanwhile, in a large skillet, saute garlic in oil until tender. Add lamb chops. Cook, uncovered, for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with raspberry sauce.

GRILLED LAMB CHOPS WITH CURRY, APPLE AND RAISIN SAUCE

Steps:

• In a saucepan over medium heat, melt the butter with olive oil, and cook the onions and garlic until the onion is translucent, about 8 minutes. Stir in curry powder, coriander, cumin, salt, white pepper, thyme, lemon, apples, applesauce, dark raisins, and golden raisins until thoroughly combined. Bring the mixture to a boil, turn down the heat to a simmer, cover, and simmer the sauce until it has the consistency of applesauce and the raisins are plump and starting to break apart, about 1 hour. Mix in a tablespoon of water if sauce starts to become too thick.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Sprinkle the lamb chops with seasoned salt.
• Grill on the preheated grate until the chops are well-browned, cooked to your desired color of pink inside, and show grill marks, 3 to 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center of a chop, not touching bone, should read about 145 degrees C (65 degrees C). Serve the lamb chops with the sauce on the side.

BOURBON RAISIN SAUCE

Steps:

• combine all ingredients in a sauce pan.
• over medium heat whisk until butter melts and sauce thickens about 5 minutes.

LAMB PANINI WITH BOURBON RAISIN SAUCE

Steps:

• For the bread: In a bowl, combine the yeast and water. Let sit for a couple of minutes until the yeast is foamy. Add the olive oil and sugar and mix well. Combine the salt and flour and add a cup at a time to the wet mixture. Turn onto a lightly floured board or counter and knead repeatedly for about 4 to 5 minutes. Put in a greased bowl, cover with a towel, and let rise for about 1 hour or until it has doubled in size.
• Punch down and let it rise for another 30 minutes.
• Preheat oven to 400 degrees F.
• Punch down and separate into 2 portions. Roll each section of dough out into a rectangular shape about 1/2-inch thick. Make indentations on the dough with your fingertips. Lightly rub the dough with olive oil and sprinkle grated Parmesan cheese over the top. Bake in the hot oven for approximately 20 minutes. Ovens vary so keep your eye on the bread. When completed, remove for the oven and let cool.
• For the Bourbon Raisin Sauce: In a skillet over low heat, pour the bourbon. Add the cream cheese and mix until well blended with the bourbon. Add the raisins, maple syrup, salt, allspice, and heavy cream. Mix well. Allow the mixture to simmer over very low heat for a couple of minutes. Set aside.
• For assembly: In a skillet, melt 4 tablespoons of butter over low to medium heat. Add the chopped lamb chunks and stir. Add the onions and bell peppers, mix well and allow the mixture to saute over a low heat for 5 minutes. Add the cheese to the mixture and cover (partially) with a lid.
• Butter the bread slices with the remaining butter and grill the bread to desired crispness.
• Position the bottom of the bread slices on 4 plates. Add the 1 cup (or desired amount) or more of the Bourbon Raisin Sauce to the lamb mixture keeping some off to the side to put in ramekins for a side of sauce when serving the sandwiches. Mix well. Evenly distribute the lamb mixture onto the bread slices. Evenly distribute the mesclun greens and tomatoes over the lamb. Cover with the top slice of bread. Serve immediately.

CHICKEN BREAST IN A PORT AND RAISIN SAUCE

Steps:

• Soak the raisins in the port wine at least 1 hour or, preferably, overnight. Preheat oven to 375 degrees. In a saute pan, heat 1 tablespoon of the olive oil. When hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 minutes. In the meantime, in the saute pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry. Stir in the raisins and their soaking liquid. Cook until the liquid is reduced by half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not bring to a boil. Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY

Steps:

• Mix the seasoned meat in a pressure cooker with the onions, garlic, butter and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.
• Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender. Add the raisins (drained), honey, and ground cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency. Conventional Pot Method:
• Mix the seasoned meat in a heavy-bottomed pot with the onions, garlic, butter, and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns. Add the 3 cups of water, cover, and bring to a simmer.
• Cook for about 2 hours, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins.
• Cover the pot and simmer for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency. Tagine Method:
• In the base of a tagine, mix the seasoned meat with the onions, garlic, butter, and cinnamon sticks. Turn the pieces of meat so that they are bone-side down and add the 3 cups of water. Cover the tagine and place over medium-low heat. (A diffuser is recommended.)
• Leave the tagine to reach a simmer and then cook for about 3 hours (maintain a medium-low heat setting, and watch the level of liquids toward the end of cooking), or until the meat tests tender. Add the raisins (drained), honey, and cinnamon. (If you are planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to almost cover the raisins.
• Cover the tagine and continue to simmer for another 30 minutes, or until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.

BOURBON RAISIN SAUCE FOR HAM

Steps:

• Melt 1 tablespoon butter in a large saucepan over medium heat; cook and stir onion in hot butter until starting to caramelize, 8 to 10 minutes. Add ginger to onion; cook and stir until fragrant and caramelized, 2 to 5 minutes more.
• Stir brown sugar, cornstarch, cinnamon, star anise, mustard, cloves, salt, and pepper into onion mixture; cook until brown sugar and cornstarch dissolve. Slowly mix vinegar into brown sugar mixture. Add apple cider, raisins and bourbon; bring to a boil, stirring frequently, and cook until sauce is reduced by half, 15 to 25 minutes. Remove from heat.
• Whisk 1 pound butter into sauce, 1 tablespoon at a time, until butter melts and sauce is glossy and thick.