What's N ew In Town

mer over low heat.
Cook the fusilli according to the
package directions, drain; add to the
tuna sauce, and mix well. Serve in
shallow, heated bowls. Makes 4 serv-
ings.
Note: Each manufacturer's fusilli
varies in shape. Some are a longer
corkscrew and some are shorter and
wider.

SKILLET-GRILLED LAMB
CHOPS WITH MUSHROOM
SAUCE
(from 30-Minute Kosher Cook)
It takes only minutes to grill thick
lamb chops to perfection. Use first-cut
chops: they're small but thick and are
preferable to very large chops, as
they're more tender and they cook
faster.
2 T. extra-virgin olive oil
2 cups small shiitake mushrooms,
cut into 1/2-inch dice
1 cup chicken stock
1/4 cup fresh rosemary leaves,
chopped
salt and freshly ground pepper
to taste
8 first-cut lamb chops,
1 1/2 inches thick
Balsamic vinegar
In a non-stick skillet over medium
heat, heat the olive oil and saute the
mushrooms for 5 minutes until soft.
Add the chicken stock and cook over
high heat until reduced by half. Keep
warm.
Sprinkle rosemary, salt and pepper
on both sides of the lamb chops.
Sprinkle salt into a heavy, ridged iron
skillet and on high heat, heat the skil-
let until it is very hot. Place the lamb
chops in the skillet or on the grill and
cook for 5 minutes until brown on the
bottom. Turn and cook the chops for
about 3 minutes more until medium
rare (pink in the center).
To serve, arrange the lamb chops on
heated serving plates and spoon the
mushroom sauce on top. Serve balsamic
vinegar on the side. Serves 4.

MIDDLE EASTERN CHICKEN
(from Shabbat Shalom)
This dish, maqlub bi Djaj or Dajaaj al
riz, is often served in Syrian and Iraqi
homes on Friday night. The homey
dish is cooked in two steps, which
makes it attractive for the busy
Shabbat cook. It can all be assembled
well in advance of cooking. Though
delicious, it's not beautiful, so save it
for the family.
1 cup uncooked white rice
1 4-5-pound chicken,

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10/29
1999

Detroit Jewish News

115