Text 630, 122 rader
Skriven 2010-08-27 07:41:00 av Dave Drum (1:124/311)
Ärende: SF Gate 319
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Rice & Broccolini Salad With Grilled Lamb
 Categories: Lamb/mutton, Salads, Rice, Wine
      Yield: 6 servings
 
MMMMM----------------------------LAMB---------------------------------
      4 cl Garlic; smashed, chopped
      2 lg Sprigs rosemary; leaves
           - removed, chopped
           Fresh ground black pepper
           Extra virgin olive oil
  1 1/2 lb Boneless leg of lamb
           +=OR=+
  1 1/2 lb Lamb sirloin (aka
           - "butterball")
           Kosher salt

MMMMM---------------------RICE & BROCCOLINI--------------------------
      1 tb Extra virgin olive oil
      1 tb Unsalted butter
  5 1/2 c  Lundberg's Wild Blend rice
      1 c  Chicken broth; as needed
           Kosher salt
      2 bn Broccolini; trimmed
      2 ts Olive oil
      2 lg Garlic cloves; minced
      4 tb Dry white wine
           Fresh ground black pepper

MMMMM--------------------------DRESSING-------------------------------
      3 tb Extra virgin olive oil
      1 tb Minced shallot
      1 ts Minced garlic
    1/2 c  Dry red wine
    1/4 c  Chicken, pork, veal or lamb
           - "glace de viande" *
      2 ts Sherry vinegar; to taste
           Kosher salt & fresh pepper
    1/2    Lemon (opt)
           Toasted sesame seeds (opt)
 
  This substantial salad is based on a whole-grain blend of rice
  varieties, which has a nice chewy texture if not overcooked.
  
  To marinate the lamb: Mix garlic, rosemary, pepper and enough olive
  oil to make a paste. Cut lamb into large, 3/4-inch-thick slices and
  rub with the garlic-rosemary mixture; cover and refrigerate for at
  least several hours or overnight. Remove from refrigerator about 30
  minutes before grilling.
  
  For the rice and broccolini: Heat the 1 tablespoon olive oil and
  butter in a medium-size saucepan over medium heat. Add the rice and
  saute until rice is shiny and white grains start to become
  translucent, about 1 minute. Combine broth and 11/2 cups water; add
  the rice, salt to taste and bring to a boil. Cover and turn to low;
  cook for about 45 minutes. Remove from heat and leave covered for 10
  minutes.
  
  Uncover, and stir once and check texture by eating a small sample; if
  you want a more tender grain, bring additional remaining broth or
  water to a boil and add, as desired. Cover and keep warm until ready
  to serve. You can make rice ahead and reheat before serving. If the
  rice has been refrigerated, add a little water during reheating.
  
  Rinse the broccolini and cut into bite-size pieces. Heat the 2
  teaspoons olive oil in a skillet over medium-high heat. Add garlic
  and cook briefly until fragrant before carefully adding broccolini -
  any remaining water on the vegetable may splatter as it hits the hot
  oil. Stir, then add the wine and season to taste with salt and
  pepper. Cook, tossing and stirring frequently, until the broccolini
  is crisp-tender and still bright green. After the wine cooks away,
  add a little water if needed. Remove vegetables from skillet and set
  aside until ready to serve.
  
  For the dressing: Heat 1 tablespoon of the olive oil in a small
  saucepan over medium heat. Add the shallot then the garlic, cooking
  until soft and aromatic. Add the red wine and reduce to at least
  half. Add the glace, simmer briefly for flavors to meld. Add sherry
  vinegar and season to taste. Remove pan from heat and whisk in
  remaining 2 tablespoons olive oil.
  
  To cook the lamb: Preheat the grill to medium- high. Brush off some of
  the garlic-rosemary mixture, season to taste with salt and cook to
  desired doneness. An internal temperature of about 130º will be
  medium-rare. Loosely cover with foil and rest for at least 5 minutes
  before slicing across the grain.
  
  To serve: In a warm bowl or pan, fold the warm rice and broccolini
  together (rewarm slightly if prepared in advance). Stir in the
  dressing to taste and adjust seasoning with salt and pepper. Slice
  warm lamb into thin strips across the grain. Brighten flavor with
  optional squeeze of lemon and sprinkle of salt if needed. Serve
  slices of lamb with the salad and garnish with sesame seeds if
  desired.
  
  Serves 6
  
  * Notes: Lundberg's "Wild Blend" comes in 1-pound packages and can be
  found in larger grocers and specialty markets. "Glace de viande" is
  French for "meat glaze," which is made by reducing meat juices until
  thick and syrupy. It can be found (usually frozen) at some specialty
  stores. You can substitute demi-glace, which is easier to find.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 26 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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