Skewered Lamb With Rioja Red Wine Vinaigrette And Endive Salad With Blue Cheese Serrano Ham And Pears Recipes

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SKEWERED LAMB WITH SPICY POMEGRANATE-RIOJA RED WINE VINAIGRETTE AND MINT-ALMOND RELISH



Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish image

Provided by Bobby Flay

Categories     main-dish

Time 2h20m

Yield 4 appetizer servings

Number Of Ingredients 17

1 cup canola oil
1 head garlic, cloves separated, peeled and coarsely chopped
2 tablespoons chopped fresh parsley
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
1 pound lamb loin, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 1/2 cups pomegranate juice
1 1/2 cups Rioja red wine
1 teaspoon whole black peppercorns
2 sprigs fresh thyme
1 tablespoon plus 1 tablespoon clover honey
2 tablespoons Dijon mustard
2 tablespoons aged sherry vinegar
1/4 cup lightly toasted almonds, finely chopped
1/4 cup packed fresh mint leaves, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • For the skewered lamb: Combine the oil, garlic, parsley, rosemary and thyme in a bowl. Add the lamb, cover and refrigerate for at least 2 hours and up to 24 hours. The longer the refrigeration time, the better.
  • For the spicy pomegranate-rioja red wine vinaigrette: Combine the pomegranate juice, wine, peppercorns, thyme and 1 tablespoon honey in a small saucepan. Cook over high heat until the syrup is reduced to 1 cup. Remove the syrup from the heat and cool. Remove the thyme and peppercorns with a spoon.
  • Whisk the remaining 1 tablespoon honey, mustard and vinegar in a bowl. Whisk in 1/2 cup of the red wine syrup. Cover and refrigerate the remaining syrup to keep up to 1 month. Yield: about 1 cup.
  • Remove the lamb from the refrigerator 30 minutes before grilling.
  • Preheat a charcoal grill for direct grilling. Remove the lamb from the marinade and pat dry with paper towels. Sprinkle the lamb with salt and pepper on both sides. Thread 2 or 3 pieces of the lamb onto each skewer, so the lamb lays flat. Grill the lamb until golden brown and charred on both sides and cooked to medium doneness, about 2 minutes each side. Transfer the lamb to a sheet pan. Drizzle the lamb with some Spicy Pomegranate-Rioja Red Wine Vinaigrette and let sit for 5 minutes.
  • For the mint-almond relish: Mix the almonds and mint and sprinkle with salt and pepper just before serving.
  • Drizzle the remaining Spicy Pomegranate-Rioja Red Wine Vinaigrette over the lamb and sprinkle with the mint-almond relish.

HAM SALAD IN ENDIVE CUPS



Ham Salad in Endive Cups image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 20 endive cups

Number Of Ingredients 11

1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 dashes hot sauce
1 tablespoon chopped fresh dill, plus fronds for garnish
1/4 teaspoon pepper
8 ounces deli ham, finely chopped
1 hard-boiled egg, peeled and finely chopped
1 stalk celery, finely chopped
1 tablespoon dill pickle relish
20 endive leaves, for serving
2 slices Cheddar, cut into small triangles

Steps:

  • Combine the mayonnaise, mustard, hot sauce, dill and pepper in a small bowl and mix until well blended.
  • In a medium bowl, mix together the ham, egg, celery and relish. Pour the dressing over and mix to combine.
  • To serve, place a spoonful of the ham salad on the wide end of an endive leaf. Garnish with a piece of cheese and some dill.

ENDIVE SALAD WITH BLUE CHEESE DRESSING



Endive Salad With Blue Cheese Dressing image

I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 small garlic clove, finely minced or puréed
1/2 cup plain yogurt, thinned out with a little milk if thick
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
1/2 teaspoon Dijon mustard
4 large or 6 medium endives
Minced chives
1 apple, cut in very small (1/4 inch or smaller) dice and tossed with lemon juice for garnish

Steps:

  • Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
  • Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

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