Tag: main course
Whole Smoked Bone-In Lamb Shoulder
Whole Smoked Bone-In Lamb Shoulder
Lamb is really one of the most overlooked meats when it comes to smoking. A whole bone in lamb shoulder is my favorite cut to smoke. They turn out tender and rich in flavor; barely having to chew the butter-like meat. The shoulders typically weigh anywhere between 4-6lbs and can be found at most grocery store meat departments that cut their own lamb.
Equipment
- Electric Smoker
- oak wood chips
- Spice grinder
- tinfoil
Ingredients
- 5 lb bone-in lamb shoulder roast
- 2 tbsp olive oil
- 2 tbsp fennel seeds
- 1 tbsp white peppercorns
- 1 tbsp onion powder
- 1 tbsp sea salt
Smoked Lamb Shoulder Gyros
- pita
- 1 tbsp butter
- tzatziki sauce
- tomato thinly sliced
- Persian cucumber thinly sliced
- smoked lamb shoulder shredded
Instructions
- Grind the whole spices in a spice grinder, then mix together with the rest of the spices.
- Rub the lamb shoulder with the olive oil, then the spice rub on all sides. Marinate on a rack in the refrigerator for 2 days. Allow to sit at room temperature for 2 hours before smoking.
- Preheat your electric smoker to 250°. Once to temp, add in the oak wood chips and place the lamb shoulder on the center rack. Smoke for 8 hours; replacing the wood chips every 60-90 minutes.
- Wrap the lamb shoulder in tinfoil and allow to rest for 30 minutes before serving.
Smoked Lamb Shoulder Gyro
- Melt butter in a skillet over medium heat. Toast the pita for 2-3 minutes a side. Remove from the pan. Spread on a layer of tzatziki; followed by shredded lamb shoulder, tomato, and cucumber.
Sausage and Peppers
Sausage and Peppers
Sausage and peppers was brought to New York by Southern Italians, where it was first served in 1927 during the Feast of San Gennaro. While great on its own, this comfort food can be served with pasta and sauce, polenta, or on a hoagie bun with mozzarella cheese. This recipe can also be prepared in an oven.
Ingredients
- 4 Italian pork sausages
- 2 tbsp olive oil
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 medium yellow onion sliced
- 3 garlic cloves minced
- 2 tbsp red wine vinegar
- 1/4 cup fresh basil chopped
- 2 tsp dried oregano
- 1 tsp crushed red pepper
- salt and pepper to taste
- hoagie buns optional
- shredded mozzarella cheese optional
- parmesan cheese optional
Instructions
- Simmer the Italian sausages in 1” deep water in a large sauté pan over medium heat for 10 minutes; flipping halfway through. Remove from the pan.
- Heat up the olive oil in the same pan over medium heat. Sauté the peppers and onions for 5 minutes.
- Add in the Italian sausages. Brown for 5 minutes on the first side.
- Flip the sausages. Brown for 5 minutes. Add in the garlic. Cook for a minute. Stir in the red wine vinegar, basil, oregano, and crushed red pepper. Cook for another minute.
Garlic Scape and Pork Stir Fry
Garlic Scape and Pork Stir Fry
Garlic scapes are really popular in Chinese stir fries. Scapes are the stems and flower buds of garlic bulbs; being a great substitute for garlic, leeks, green onions, and Chinese chives. This stir fry utilizes garlic scapes with marinated pork, cooking in only 5 minutes.
Ingredients
Pork and Marinade
- 1 lb boneless pork shoulder cut into small strips
- 2 tsp cornstarch
- 1 tbsp water
- 2 tsp shaoxing cooking wine
- 2 tbsp oyster sauce
- 1 tsp vegetable oil
Stir Fry
- 3 tbsp vegetable oil divided
- 2 tsp ginger grated
- 1 large carrot sliced
- 1 lb garlic scapes trimmed; cut into 2” pieces
- 1 tbsp shaoxing cooking wine
- 2/3 cup chicken stock
- 1/4 tsp ground white pepper
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Mix together the pork and marinade in. Marinate for 20 minutes.
- Remove the pork from the marinade and save the juices.
- Heat up 1 1/2 tbsp of vegetable oil in a wok over medium high heat. Sauté the pork for 1 minute on each side. Remove from the wok.
- Add in the rest of the vegetable oil. Stir in the ginger and cook for 30 seconds.
- Add in the carrots and scapes. Cook for 1 minute. Add the cooking wine and cook for another 30 seconds.
- Pour in the chicken stock. Cook for 30 seconds covered. Add the pork and its Cook for juices back in; along with the white pepper, sugar, sesame oil, and soy sauce uncovered. Cook for 30 seconds.
- Stir in the cornstarch slurry and cook for 15 seconds. Remove from the heat.
