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page 112
GRILLED LAMB CHOPS
WITH MAPLE
MARINADE
Serves 4
The marinade in this recipe can
also be used on chicken breasts
and tuna fillets.
3 shallots, chopped
3 cloves garlic, chopped
1 tablespoon chopped
gingerroot
2 tablespoons rice vinegar
Juice of one lemon
zest of one orange
1 teaspoon orange juice
concentrate
1/2 cup maple syrup
1/4 cup olive oil
1/4 teaspoon chopped cilantro
1/2 teaspoon chopped fresh basil
1 teaspoon cracked black
pepper
8 (3-ounce) lamb chops or 4 (b-
ounce) chops
Salt to taste
For the marinade, mix shallots,
garlic, gingerroot, vinegar, lemon
zest, and orange juice concen-
trate in a bowl or dish large
enough to hold the chops. Add
syrup and olive oil and mix
again. Season with cilantro,
basil, and pepper.
Place lamb chops in mari-
nade, cover and refrigerate for 1
to 3 hours. Oil grill rack and light
coals or start grill. Remove lamb
chops from marinade. Let the
chops drain a bit before you grill
them so that the marinade will
not cause the coals to flare up.
You can brush the chops with
the leftover marinade while
grilling.
Grill smaller chops for 3 or 4
minutes on each side for medi-
um-rare to medium doneness.
You may need to grill the b-
ounce chops a bit longer, de-
pending on thickness. Serve
warm.
STEAMED SALMON
WITH SAUTEED
SPINACH AND
HAZELNUTS
{Steaming salmon adds flavor
without adding fat).
Serves 4
1 lemon, cut in half
6 sprigs thyme
6 cloves garlic
4 salmon filets, 6 ounces each
1 tablespoon olive oil
1 small onion, chopped
2 shallots, chopped
1 teaspoon chopped fresh thyme
2 teaspoons chopped fresh basil
2 tablespoons red wine vinegar
1 pound spinach, stems removed
1 teaspoon cracked black pepper
1/2 cup toasted, ground
hazelnuts
Salt to taste
To steam the salmon, place
lemon halves, thyme sprigs, and
3 of the garlic cloves in 2 cups of
water in a large saute pan. Bring
to a boil. Place the salmon fillets
in a large bamboo steam- pat
the lid on the steamer, and place
over the boiling water. Steam
the salmon for 8 to 10 minutes,
or until just barely done.
While the salmon is steam-
ing, chop the remaining 3 cloves
garlic, and heat the olive oil in
a large saute pan. Add onion,
shallots, and chopped garlic.
Saute until you can smell the
aroma.
Add the thyme, basil and
vinegar. Add spinach and saute
just until it starts to wilt, 1 or
2 minutes. Do not overcook.
Remove from heat, season
with pepper, and add the hazel-
nuts.
Season with salt to taste.
Place spinach on a platter and
place steamed salmon on top of
the spinach. Serve hot.
CHICKEN OR TURKEY
STOCK
Makes about 4 cups
2 pounds chicken or turkey
bones, rinsed
2 onions, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, coarsely
chopped
3 cloves garlic, chopped
4 sprigs thyme
8 cups water
1 bay leaf
In a large stockpot over high
heat, bring the bones, onions,
carrots, celery, garlic, thyme,
and water just to boil. Add the
bay leaf. Reduce the heat and
simmer for 4 to 6 hours, or un-
til the stock is richly flavored.
Strain though a fine sieve into
a bowl and use immediately, or
allow to cool to room tempera-
ture before refrigerating.
This stock keeps in the re-
frigerator for up to one week and
can be frozen.
BRAISED CHICKEN
WITH HERBS AND
SHALLOTS
Serves 4
4 chicken thighs
1/2 cup flour
2 tablespoons olive oil
6 shallots, coarsely chopped
3 cloves garlic, chopped
114 cup dry red wine
2 tablespoons balsamic vinegar
1 1/2 cups chicken stock
2 teaspoons chopped fresh
rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh
marjoram
Salt and black pepper to taste
Preheat oven to 350 degrees.
Dredge chicken thighs in flour
to coat. Heat olive oil in a large
ovenproof saute pan with a lid
until smoking hot. Add shallots
and allow to brown. Add chick-
en and sear on each side, about
2 minutes per side. Add garlic
and saute for about 1 minute, or
until you can smell the aroma.
Add wine and vinegar and boil
until reduced by about half, 2 or
3 minutes. Add chicken stock,
rosemary, thyme, basil, marjo-
ram, salt, and pepper.
Bring to a boil.
Cover and bake for 20 to 30
AWARD-WINNING page 116