Tag: main course
Vietnamese Sweet Lamb Shanks
Vietnamese Sweet Lamb Shanks
Much like Vietnamese sweet pork belly, these lamb shanks are to die for. The shanks are browned with shallots, garlic, lemongrass, chilies, and ginger; then braised with coconut water, dark soy, fish sauce, and brown sugar. The shank meat is so tender that you barely have to chew it. Other cuts of meat that would work well in this recipe include lamb shoulder, beef short ribs, chuck, pork shoulder, baby back or spareribs, pork shanks, and even chicken thighs.
Ingredients
- 3 lbs lamb shanks each cut into 3 pieces
- 3 tbsp olive oil
- 1/2 cup shallots sliced
- 6 garlic cloves minced
- 3 stalks lemongrass finely chopped
- 2 red chilies finely chopped
- 1 thumb ginger split in half
- 2 cups coconut water
- 2 tsp dark soy sauce
- 1/4 cup fish sauce
- 2 tbsp brown sugar
Instructions
- Heat up cooking oil in a large oven sage sauté pan over medium high heat. Brown the lamb shanks on all sides for 10-12 minutes. Remove from the pan.
- Sauté the shallots, garlic, lemongrass, chilies and ginger for 2 minutes.
- Pour in the coconut water, dark soy sauce, fish sauce, and brown sugar.
- Add the lamb shanks back into the pan. Cover. Bring to a boil. Place in a preheated 300 degree oven for 2 hours.
- Place the pan on the stove top. Simmer uncovered over medium heat for 10 minutes until the liquid has reduced.
Spanish Garlic Shrimp with Mushrooms (Gambas al Ajillo con Champiñones)
Spanish Garlic Shrimp with Mushrooms (Gambas al Ajillo con Champiñones)
This Spanish tapas dish is to die for and incredibly easy to make. You can use any type of mushrooms and shrimp that you like. I used cremini mushrooms and black tiger shrimp. If using shrimp smaller than 16/20 count, they will only take a minute aside to cook. Any longer, the shrimp will turn out rubbery. You can eat this as a tapas or as a main course with a side salad.
Ingredients
- 16 oz cremini mushrooms sliced
- 4 tbsp olive oil
- 8 garlic cloves minced
- 1 lb 16/20 count shrimp peeled and deveined
- 1/2 tsp hot Spanish paprika
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Heat up 3 tbsp of olive oil in a large sauté pan over medium heat. Add in the mushrooms.
- Cook for 8 minutes. Add in 4 minced garlic cloves and parsley. Cook for 2 more minutes. Remove from the pan and place in a serving dish.
- Pat the shrimp dry with paper towels and season with salt and pepper. In the same pan, heat up the other tbsp of olive oil. Add the shrimp in a single layer. Cook for 2 minutes on the first side.
- Flip the shrimp. Toss in the rest of the garlic. Cook for 2 more minutes.
- Toss with the Spanish paprika and cook for 1 more minute.
- Layer the shrimp over the mushrooms and serve.
Lemon Ricotta Meatballs with Orzo
Lemon Ricotta Meatballs with Orzo
This Italian-inspired dish is to die for. The chicken meatballs contain whipped ricotta and lemon zest, giving them a creamy tanginess. After they are browned, orzo pasta is simmered in chicken stock. Then heavy cream, butter, and lemon juice is stirred in; finished with shredded parmesan and freshly chopped parsley. It tastes so good, you’d think grandma made it.
Ingredients
- 1/4 cup flour
- olive oil
Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg beaten
- 2 tbsp parsley chopped
- 2 garlic cloves minced
- 1 lemon zested
- salt and pepper to taste
Pasta
- 1/2 cup shallots chopped
- 4 garlic cloves minced
- 1 cup orzo
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 tbsp butter
- 1 tbsp lemon juice
- shredded parmesan for garnish
- parsley for garnish
Instructions
- Mix together all of the meatball ingredients.
- Form into 1” meatballs.
- Lightly coat the meatballs in flour.
- Heat up an 1/8” of olive oil in a large saucepan over medium heat. Add in the meatballs.
- Brown for 10-12 minutes total on all sides. Remove from the pan.
- Add in the shallots. Cook for 5 minutes.
- Add in the garlic. Cook for 1 minute.
- Pour in the chicken stock. Bring to a simmer.
- Stir in the orzo. Cook until al dente; about 8 -10 minutes.
- Stir in the heavy cream, butter, and lemon juice. Season with salt and pepper.
- Add in the meatballs and cook for 2 minutes.
