Saturday, March 12, 2011

More of the Week's Menu at a Glance: Caldo y' Pollo, BBQ Lamb Meatballs, Bisquick Pizza, Lamb Dardanella, Chicken Wings

Here are the rest of this week's recipes.  The main lamb dishes, a soup, and my version of chicken wings with less fat, and not fried. 
It has been a great week, as we are down to one ewe left to lamb, and she isn't going to do that for a while yet.  It has been really warm, so it was a trick to get the hay delivered to the pen, as it was soft and muddy from all the snow melt.  I was happy to go get hay, as it meant a rare meal out at the Bull Steakhouse.  They have an awesome prime rib sandwich!
As kids, we all loved it when we had pizza.  Now, I'm not talking about Pizza Hut, or Dominoes.  We didn't have such things here then.  I mean thick crusted hamburger pizza made with bisquick.  We missed having this for eating out, but here is the recipe:

Bisquick Pizza
2 1/4 C bisquick baking mix
1/4 C cornmeal
2/3 C milk
Mix together, and press into a baking sheet  that is coated with oil. Dock, or use your fingers to dent the dough and bake at 450*F for 8 minutes, or until it starts to brown.  Take it out of the oven, and top with tomato sauce sprinkled with a tsp of dried basil, a pinch of red pepper, and coarse salt and pepper. Add your favorite toppings.  Traditionally, we ate this with browned hamburger, onions and mozzarella cheese. Put it back in the oven for 8-10 minutes or until the cheese is melted and bubbly.

BBQ Lamb Meatballs

3 pounds ground lamb
1 C buttermilk
1 C dry oatmeal
1 C cracker crumbs
2 eggs
1/2 onion grated
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp chili powder
In a large bowl, mix all ingredients lightly.  Form into small meatballs, walnut size, and place in a large roaster, or casserole that has been greased.  Cover with sauce.
2 C catsup
1/2 C brown sugar, I use splenda brown sugar
1/2 tsp liquid smoke
1 T minced garlic
1/2 onion grated
1 chipotle chili in adobo finely chopped
In a saucepan, combine above ingredients for sauce, and bring to a boil.  Pour over lamb, and bake at   350*F for one hour.  Great leftover for a meatball sandwich!  Yes, you can substitute beef or ground turkey for lamb. 

Lamb Dardanella
1 large eggplant peeled, diced, salted, and drained
1 large onion diced
2 T olive oil
1 1/2 pounds ground lamb
1 tsp salt
1/2 tsp pepper
1 tsp fresh rosemary chopped
1 pint/can of stewed tomatoes
2 tsp dried parsley
1/4 C feta cheese
Heat oven to 350*F.  The original recipe called for American Cheese.  If you like it, go ahead and substitute it for the feta.  After salting, and draining the eggplant, dry it with a paper towel.  This removes any bitter flavor, and keeps it from becoming slimy and too wet in the cooking process.  Brown the eggplant and onion in the oil.  Remove to a casserole, and drain off the oil.  Mix lamb with salt and pepper and rosemary, and form into six patties.  Brown in the skillet, and remove to the casserole.  Top with tomatoes and parsley, and sprinkle cheese over all.  Bake uncovered for 45 minutes.  Serve with flat bread, or potatoes. 

My version of Chicken Wings uses boneless breast and thigh meat instead of the wings.  It is more of a poaching method, and results in very moist morsels without all that fat from frying!

Chicken Wings
2 pounds boneless, skinless breast or thigh meat from chicken
1 C Frank's hotsauce
2 T butter or chicken broth
In a casserole dish with a lid, place chicken meat that you've cut into bite size pieces.  Melt butter in the microwave and mix with hotsauce.  Pour over chicken meat, and season with salt and pepper.  Bake at 400*F for thirty minutes.  You can uncover this, and keep them hot on a low burner on the stove, if your casserole dish is safe for that.  Otherwise, keep uncovered in the oven on low.

Caldo Y Pollo
This soup can be made quickly from leftover cooked chicken.  You could poach the chicken, and shred it to make it from raw chicken also. This is my favorite soup when we go to Sheridan, and eat at Los Agaves.  Here is my version:

2 C shredded  cooked chicken
1 box/quart of chicken stock
1/4 of a yellow onion finely diced
2 tomatoes finely diced
juice of a fresh lime
1 C fresh cilantro leaves
2 Avocados cut in thin wedges

In a stockpot, combine the stock, chicken and vegetables.  Simmer, and adjust for seasoning by adding salt and pepper.  Just before serving, top soup with cilantro, and squeeze  the lime juice.  Add Avocado slices to everyone's bowl. 


No comments:

Post a Comment