Tag: main dishes

Curry-Spiced Lemon Marinated Lamb Chop Recipe

January 24, 2013
by Gary Huber

– Courtesy of Steve Wedel, Windy Knoll Lambs

Here is a recipe we often use to prepare our lamb chops, which are on sale right now. It’s become one of our favorites; the marinade really compliments the characteristics of lamb meat. Recently we served it to a group of friends as part of the evening meal. Everyone enjoyed it…even those eating lamb for the 1st time!

Curry-Spiced Lemon Marinated Lamb Chops
1/4 cup lemon juice
1/4 cup olive oil
2 Tbsp. grated onion
1 Tbsp. chile powder
1 Tbsp. salt
2 tsp. granulated garlic
1 tsp. curry powder
1 tsp. ground coriander
1 tsp. ground ginger

To make the marinade, combine the marinade ingredients (which will make enough for 6-8 chops) and marinade the chops at least 2-3 hours or overnight. We like to do ours on the grill. Grill over medium heat until desired degree of doneness. Or try baking them at 300* on a rack (such as a cookie cooling rack) placed over a cookie sheet pan. This allows the fat to drip off. If you like to pan-fry be sure to remove as much excess fat as possible as the fat gives an unwanted flavor.

Peasant Duck

March 31, 2010
by Gary Huber

 

2 ducks, cut into pieces

1 medium onion

1 large rutabaga peeled and cut in 1 inch pieces

1 cup apple juice

1 tablespoon sage

Flour, salt and pepper

  

Dredge duck pieces in flour to coat, salt the individual pieces, and brown on all sides.  Remove duck and place in bottom of baking dish.  Chop onions and rutabaga and layer over the duck. Pour apple juice over all, salt, pepper, and sage on top.  Cover with foil.  Bake 2 hours a 300 F.

– Martha Galecki

Summer in Winter Chili

March 31, 2010
by Gary Huber
  • ½ cup dried kidney beans
  • ½ cup dried black beans
  • 1 dried chipotle pepper
  • 2 tablespoons butter
  • 1 pound ground beef
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 quarts canned tomatoes
  • 1 cup frozen sweet corn
  • Chili powder, to taste
  • Salt and Pepper, to taste

    Place dried beans into a large bowl and add enough water to cover the beans by 1-2 inches.  Let sit for 8 hours or overnight.    Drain and rinse beans in cool water.  Place beans into a medium-sized saucepan along with 2 cups of water.  Add 1 dried chipotle pepper.  Turn heat to high, bring to a boil.  Reduce heat, cover and simmer for approximately 1 hour.  Test for doneness.  Once beans are done, remove from heat and let cool with the lid off.  

    Melt butter in a large skillet or stockpot.  Add beef and brown over medium heat.  Add chopped onion and garlic and stir.  Let cook another 4-5 minutes until onion and garlic soften.  

    Add tomatoes along with their juice to the beef.  Add beans and their cooking juice and heat through over medium-low heat.  Add the corn and let chili heat through again.  Finally, add chili powder, salt and pepper to your liking.  
      

—Adam and Lucy Cameron, Thistles & Clove

 

Saucy Meatballs

March 31, 2010
by Gary Huber

Meatballs 

  • 2 eggs
  • 2 cups quick oats
  • 1 cup chopped onions
  • 1 can evaporated milk (12 oz.)
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 3 pounds grassfed ground beef

Mix and make balls. Bake uncovered at 350 degrees for 45-60 minutes.

Sauce

  • 2  cups ketchup
  • 1½ cups brown sugar
  • ½ cup chopped onion or substitute dried onions to taste
  • 1 – 2 teaspoons liquid smoke 
  • ½ teaspoon garlic powder 

Mix together and heat in a pan. Simmer meatballs in this sauce in a crockpot or pan and serve hot.

Sauce Variations

  1. Substitute your favorite spaghetti sauce for the homemade sauce.
  2. Make a cream sauce using 2-3 cups of cream and 1 cup grated parmesan cheese.  

—Kevin and Sophie Ryan, Horsefeather Farm