2.25 lb
rack of lamb, French trimmed, and cut into double-chops (2 chop portions)
20 g
flat leaf parsley, leaves and stalks
30 g
mint, leaves and stalks
30 g
coriander (cilantro), leaves and stalks
4 garlic
cloves, peeled
15 g
fresh ginger, peeled and sliced
3 chillies,
seeded (I left this out because my husband doesn’t eat spicy foods)
pinch
pinch of smoked paprika
½ teaspoon
salt (I used pink Himalayan salt…yum!)
3.5 tablespoons
lime juice
1
lime
4 tablespoons
soy sauce (or tamari)
1/4 cup
sunflower oil
1/4 cup
sesame oil
3 tablespoons
honey
2 tablespoons
red wine vinegar
4 tablespoons
water
Pastry (minimally adapted from Joy of Baking)
2 sticks
or 8 ounces) unsalted butter, at room temperature
6 ounces
cream cheese, at room temperature
2 tablespoons
evaporated cane juice
8.8 ounces
or 250 grams) all-purpose flour (for gluten-free option, use 280 grams of your favorite gluten-free baking mix–for more on converting baking recipes to gluten-free, visit gluten-free-girl and the chef)
gluten
1/4 teaspoon
salt
1 teaspoon
ground chia or ground flax mixed in 2 teaspoons hot water–will get thick and gooey
3 large
sweet potatoes (about 1 1/2 pounds)
2 large
eggs
3/4 cup
evaporated cane juice or coconut sugar (divided into two portions: one 1/2 cup portion separated from one 1/4 cup portion)
1 stick
unsalted sweet butter, at room temperature
12 ounces
(1.5 cups) organic whole milk
1/2 teaspoons
cinnamon (divided into two portions: one 1 teaspoon portion separated from one 1/2 teaspoon portion)
Rinse the ribs under cold water and pat dry with paper towels. Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade
Cut the ribs into single portions, place on a serving platter and serve warm. Today's recipe which blends Korean flavors with All-American barbecue is a new spin on what one might expect when they hear the words "baby back ribs
This week for #SundaySupper we are tailgating with Gallo Family Vineyards on our home turf and we all know with tailgating comes some amazing food with delicious recipes
I've used this sauce with meatballs, so using it with pork chops was something I wanted to try. Simple, quick and delicious are what you get with these pork chops
Press paste firmly onto surface of lambchops. Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed
A little sweet potato flour. Ribs 600g. 1 Wash and drain the medicine materials, adding water into the steamer and steam for about 15 minutes, herbs soup leaching spare. 2 ribs Wash and drain, add all of the marinade and marinate for 1 hour, then add the sweet potato flour and mix for 5 minutes, add the hot oil Zhashu later, turn the fire continued to change deep-fried, remove and drain spare. 3 in the pan in the practice continued into 2 onion slices, red pepper slices and green pepper slices over the oil, remove and drain. 4 Another hot wok, add 1 tablespoon vegetable oil, add tomato sauce, saute, add herbs soup practice 1, put all the seasonings B and practices fried pork and cook until boiling 2. Then add onion slices practice 3, red pepper slices and cook tasty green pepper slices, and finally Drizzle cornstarch water to thicken, add sesame oil. 2 ribs
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And, since I was all about setting and forgetting when I made this recipe, I also fired up my rice cooker and made some brown rice to serve with the chops
But my husband LOVES ribsand our eldest son now loves them too. -)Tonight for dinner we had ribs. and over the next week I will be sharing favourites from my husband, my Dad and my Father-in-Law
Greg Henry over at Sippity Sup described his version of roasted figs as “chewy and jammy. For this recipe, I made a mint pesto and as an homage to mint jelly, I added some honey to the pesto
I made them for our small group, and there were only two to bring home. I loved the chocolate cupcake recipe and you could top it with any icing of your choice
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