Belizean Grilled Chicken Wings
Serve the wings with fried plantains; sweet or savory.
Tag: main course
Moroccan Lamb Shank Tagine with Prunes
Moroccan Lamb Shank Tagine with Prunes
Lamb shanks are absolutely one of my favorite cuts. Cooking them in a tagine is a perfect way to get the meat to fall of the bone while requiring little added liquid. This recipe is a traditional Moroccan way of preparation, using preserved lemon, cumin, saffron, prunes, and almonds. To help speed up the cooking process, have your butcher cut your shanks into 3 pieces instead of leaving them whole. Serve the lamb shanks with couscous.
Servings: 4
Equipment
- tagine
Ingredients
- 3 tbsp ghee or butter
- 1 small yellow onion finely chopped
- 5 garlic cloves minced
- 1 tbsp cumin
- 1 tbsp turmeric
- 1/2 preserved lemon finely chopped
- 4 lamb shanks cut into 3 pieces
- 1 tsp saffron mixed with 1/4 cup hot water
- 1 tsp salt
- 1 cup dried prunes
- 1/4 cup parsley chopped
- 1/4 cup slivered almonds
Instructions
- Melt the ghee in a tagine over medium heat. Sauté the onions for 10 minutes.
- Add in the garlic, cumin, turmeric, and preserved lemon. Cook for 1 minute.
- Add in the lamb shanks. Brown on all sides for 8 minutes.
- Pour in the saffron. Add in the prunes. Season with salt.
- Place the cover on the tagine. Put in a 275 degree preheated oven. Cook for 2 1/2 hours.
- Sprinkle the parsley and almonds on top of the lamb shanks.
Walnut Burger
Walnut Burger
I know what you’re thinking. Why is he making a meatless burger?! Well, I’ve started to cut meat out of my diet a couple times a week for healthier lifestyle options. Surprisingly, these walnut burgers are pretty damn tasty. Walnuts happen to be high in fiber and a nutrient dense in protein and omega 3s. While higher in calorie from fat, studies prove that walnuts don’t increase the risk of obesity while replacing animal protein; making them energy dense. Garbanzo beans are considered a complete protein; containing all 9 essential amino acids. They are also high in fiber, minerals, and vitamins such a A, E, C, potassium, and iron. Ultimately, walnut burgers are a really good option to eating an animal protein based burger.
Servings: 4
Equipment
- food processor
Ingredients
- 1 can garbanzo beans
- 1 1/2 cups walnuts
- 1/3 cup breadcrumbs
- 1 large egg
- 1/4 cup white onion
- 4 garlic cloves
- 2 tbsp apple cider vinegar
- 1 tsp paprika
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- nonstick spray
- 4 brioche buns
- cheese of your choice sliced
- mayonnaise
- lettuce
- tomato sliced
Instructions
- Pulse the walnuts and spices in a food processor until the nuts are finely chopped.
- Add in the garbanzo beans, egg, onion, garlic, and cider vinegar.
- Pulse until a dough forms.
- Form the dough into patties. Coat a pan with nonstick spray over medium heat. Add in the patties.
- Cook for 2-3 minutes a side until they are browned.
Lamb Bourguignon
Lamb Bourguignon
Bourguignon refers to the classic French dish of beef braised in burgundy wine with carrots, mushrooms, and bacon. Instead of using beef, I used boneless leg of lamb and homemade lamb stock. I also made the bacon that goes into this rich lamb stew. This dish tastes like a million dollars, but is fairly easy to make. It will require some time to prepare, but it will leave you with a happy, full belly.
Ingredients
- 3 lbs boneless leg of lamb cut into 1” cubes
- 750 ml burgundy or pinot noir wine divided in two
- 12 juniper berries
- 5 bay leaves
- 4 strips bacon diced
- 8 oz button mushrooms sliced
- 6 garlic cloves minced
- 1 cup white onion finely chopped
- 2 large carrots sliced
- 3 tbsp tomato paste
- 3 tbsp flour
- 2 cups lamb stock or chicken stock
- 1 tbsp dried thyme
- 1/2 cup parsley chopped
- salt and pepper to taste
Instructions
- Marinate the lamb with half a bottle of wine, the juniper berries, and bay leaves for 4 hours.
- In a large saucepan, sauté the bacon until crispy. Remove from the pan, saving the bacon grease.
- Add in the button mushrooms. Sauté until browned. Remove from the pan.
- Drain the lamb from the wine; reserving for later. Remove the juniper berries and bay leaves. Brown on all sides for 10 minutes with the onions and garlic.
- Add in the carrots. Cook for 2 minutes.
- Stir in the tomato paste, and flour; making sure everything is coated.
- Pour in the rest of the wine, the reserved marinade, and lamb stock. Stir in the thyme. Place in a preheated 350 degree oven for 2 hours.
- Remove from the oven. Stir in the bacon, mushrooms, and parsley. Season with salt and pepper to taste.
