LUNCH

Roasted Rack of Lamb

Roasted Rack of Lamb

Ingredients :

Original recipe makes 4 Servings

  • 1/2 cup fresh bread crumbs
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 (7 bone) rack of lamb, trimmed and frenched
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard

Directions:

  1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins

Footnotes:

  • Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

Bahamian Mahi Mahi

Bahamian Mahi Mahi

Ingredients

Original recipe makes 4 servings

  • 2 pounds mahi mahi fillets
  • 1/2 cup dark rum
  • 1/2 cup fresh lime juice
  • 2 onion, sliced into thin rings
  • 1 lemon, sliced
  • 2 teaspoons dried oregano
  • 4 tablespoons butter
  • ground black pepper to taste

Directions

  1. Arrange the fish fillets in an oven proof 9×13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.
  4. Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry.

Malaysian Beef Rendang

Bahamian Mahi Mahi

Ingredients

Original recipe makes 4 servings

  • 2 pounds mahi mahi fillets
  • 1/2 cup dark rum
  • 1/2 cup fresh lime juice
  • 2 onion, sliced into thin rings
  • 1 lemon, sliced
  • 2 teaspoons dried oregano
  • 4 tablespoons butter
  • ground black pepper to taste

Directions

  1. Arrange the fish fillets in an oven proof 9×13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.
  4. Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry.

Chinese Pork Tenderloin

Chinese Pork Tenderloin

Ingredients

Original recipe makes 6 servings

  • 2 (1 1/2 pound) pork tenderloins, trimmed
  • 2 tablespoons light soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sherry
  • 1 tablespoon black bean sauce
  • 1 1/2 teaspoons minced fresh ginger root
  • 1 1/2 teaspoons packed brown sugar
  • 1 clove garlic
  • 1/2 teaspoon sesame oil
  • 1 pinch Chinese five-spice powder

Directions

  1. Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
  2. Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
  3. Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

Cedar Planked Salmon

Cedar Planked Salmon

 

Ingredients

Original recipe makes 6 servings

  • 3 (12 inch) untreated cedar planks
  • 1/3 cup vegetable oil
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/3 cup soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon minced garlic
  • 2 (2 pound) salmon fillets, skin removed

Directions

  1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
  3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
  4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.