Tag: European
Greek Rack of Lamb
Greek Rack of Lamb
I’m a huge fan of lamb; especially of lamb from New Zealand and Iceland. Unlike the numerous amounts of customers I help on a daily basis that buy single-bone lamb rib chops like they’re going out of style, I prefer to cook my lamb on the rack, whole (I know sure-than-shit that these customers are cooking those rib chops well done). By cooking a rack in one piece, you can achieve a nicer outer crust while still maintaining that medium rare center. The rack of lamb I prepared for this recipe has a simple Greek marinade consisting of olive oil, lemon juice and zest, garlic, oregano, thyme, and black pepper. This marinade works great on chicken, beef, pork, and just about all seafood.
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 rack of lamb
- 2 tbsp olive oil
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 3 garlic cloves minced
- 1/2 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp cracked black pepper
- salt to taste
Instructions
- Mix the marinade ingredients together.
- Marinate the rack of lamb for at least 4 hours.
- Let your charcoal turn gray in your chimney starter. Pour the charcoal into the grill in a single layer. Place the grill grate on the grill. Take the rack of lamb and place meat side down directly over the charcoal. Place the cover with the vent open on the grill and grill the rack for 5-6 minutes.
- Flip the rack over and grill for another 5-6 minutes, covered.
- Stand the rack up vertically. Grill for 5 more minutes covered.
- Let the rack rest for 5 minutes.
- Cut each bone off the rack.
Italian Breaded Pork Chops (Cotoletta alla Milanese)
Italian Breaded Pork Chops (Cotoletta alla Milanese)
Italian breaded pork chops originated from Milan, Italy; dating back as far as 1148. The pork chops are simply dredged in flour, dipped in a beaten egg, then coated with seasoned breadcrumbs mixed with parmesan cheese. They are then fried in olive oil until golden brown and crispy. You can use either bone-in or boneless chops; no more than an inch thick.
Ingredients
- 4 boneless pork loin chops 1” thick
- 1 tsp salt
- 1/2 cup flour
- 1 large egg beaten
- 2 tbsp milk
- 1 cup Italian breadcrumbs
- 1/4 cup grated parmesan cheese
- olive oil for frying
Instructions
- Make the assembly line: season the pork chops on both sides with salt; beat the egg and milk together; mix the Italian breadcrumbs with the parmesan cheese. Dredge the pork chops in the flour. Dip into the egg mixture. Coat with the breadcrumb mixture.
- Heat up a 1/4” of olive oil in a sauté pan over medium heat. Add in the pork chops.
- Cook for 5 minutes a side until golden brown and crispy.
Hot Dagos
Hot Dagos
Believe it or not, the hot dago is said to have originated from my hometown of Saint Paul, MN in my neighborhood of W. 7th street by Italian/Americans. This was something I ate all the time growing up and really miss. They are easy and cheap to make; plus they are just damn tasty. Some people make the hot dagos all beef; some all Italian sausage; and others with various percentages of the two meats. Once the patties are browned, they’re simmered in a marinara sauce, topped with mozzarella cheese, and served over toasted Italian bread or ciabatta rolls.
Servings: 4
Ingredients
- 1/2 lb 90% lean ground beef
- 1/2 lb pork Italian sausage mild or spicy
- 1/4 cup breadcrumbs
- 1 large egg
- 3 garlic cloves minced
- 1/4 cup yellow onion finely chopped
- 3 tbsp parsley finely chopped
- 2 tbsp olive oil
- 1 cup mozzarella cheese shredded
- 4 ciabatta roll toasted
Marinara Sauce
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/2 small yellow onion finely chopped
- 1/2 cup cremini mushrooms thinly sliced
- 1 Fresno chili finely chopped
- 1/4 cup parsley finely chopped
- 1/4 cup basil finely chopped
- 1 tbsp oregano
- 1/4 cup tomato paste
- 16 oz canned crushed tomatoes
- 1/2 cup red wine
Instructions
- Mix the hot dago ingredients together in a bowl.
- Form into 4 thin patties.
- Heat up 2 tbsp of olive oil in a sauté pan over medium heat. Add in the patties.
- Cook for 5-6 minutes a side. Remove from the pan.
- Add in another 2 tbsp of olive oil. Sauté the onions, mushrooms, garlic, and Fresno chili for 2 minutes.
- Toss in the parsley, basil, and oregano and cook for another minute.
- Stir in the tomato paste and cook for a minute.
- Pour in the canned tomatoes and red wine. Simmer covered for 5 minutes on low heat.
- Place the hot dagos in the sauce. Cover and continue simmering for 15 minutes.
- Place a 1/4 cup of mozzarella on each of the hot dagos.
- Cook uncovered for another 5 minutes until the cheese has melted.
- Place a patty and sauce on a toasted ciabatta roll.
