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Perfect Rack of Lamb

Perfect Rack of Lamb

With Mustard Glaze And Herb Crust

Posted on July 02, 2013
Article Rating
This recipe is absolutely delicious. It is a rare thing to be able to get good lamb, and you have to cook it just right or it’s so not worth it. After slicing, if you’re a little worried about the colour, even if your meat thermometer is telling you it is good, feel free to cook the sliced lamb for another minute each side on the hot side of the grill.
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Unreal Veal Chops

Unreal Veal Chops

with Lime and Mustard Marinade

Posted on April 15, 2013
This was absolutely delicious. The veal was cooked perfectly. The marinade left a lovely crust where it caramelized, and the meat had a delicate flavour that hinted at steak, but the citrus from the marinade gave it a sweeter cast. This is certainly going to be made again. I am also going to give the sauce and marinade a try on fish and chicken too. Now don’t get me wrong. Veal is not something that you can get every day. This meal was a tad on the expensive side, but definitely a lot less expensive than going to a restaurant for the same thing. The three 1 inch thick chops were $41.o0 CAD. We purchased them from a fantastic butcher who sliced them fresh that very moment. If you were to go to the Keg or Houstons, the same meal for one person would have cost approximately the same.
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Lamb Kofta

Lamb Kofta

à la Sultana

Posted on June 25, 2012
Picky eaters are hard to feed. But, if you can catch their interest with even one ingredient, you may just have them hooked. Recently I came into some ground lamb. But what to do with it? We had tried the traditional shepherd’s pie, with disappointing results…although I did not try and make it on the grill, so that could have been the problem there. So anyway, back to the dilema, what to do!?  Typing ground lamb into a search engine yielded many results, one recipe was called Kofta. Intrigued, I read the recipe, and another, and another. Each one had a little something that was different about it. Taking that into account, and forgetting to print my favourite version of the recipe, I set to making this recipe. So here is my spin on the Lamb Kofta.
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Lamburgers

Lamburgers

with Feta and Garlic Scapes

Posted on June 25, 2012
Inspiration strikes in some strange ways. Just changing letters around in a word sometimes gives you that lightbulb moment. That is what happened here. Being silly one day, we were looking for different “burgers”. HAMburgers, SPAMburgers, DAMNburgers, LAMBurgers! Eurika! With the leftover lamb from the Kofta recipe, I decided to make some Lamburgers! I found fresh garlic scapes and feta cheese at the farmer’s market, and for added flavour, a bit of sausage meat. YES! A recipe is born.
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Lamb Chops

Lamb Chops

with Grilled Sweet Pepper Salad

Posted on April 25, 2012
Lamb is a fantastic alternative to chicken, beef and pork. Its mild flavor pairs well with both savoury and sweet flavorings and can be turned into anything you want. From fancy dinner to cozy night in, lamb is definitely a meat for all occasions.
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Grilled Quail

Grilled Quail

with Asian Vinaigrette

Posted on April 04, 2012

 

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Tandoori Lamb Chops

Tandoori Lamb Chops

with Raita Dunk

Posted on March 30, 2012
Tandoori is one of the most popular delicacies that stem from Northern India. It is a delicacy that is roasted in a cylindrical clay oven called a tandoor, but can also be grilled. Marinated in a yogurt based marinade and seasoned with traditional Indian spices like garam masala, garlic and ginger, the spicy versions containing cayenne and red chili powder, this fantastic dish is a treat and surprise to even the most reluctant food adventurists.
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Spicy Lamb Kebabs

Spicy Lamb Kebabs

with Pita, Tatziki and Sweet Peppers

Posted on August 08, 2011
There is more to life than beef, chicken and pork. I like to experiment a little in that way, looking for other fantastic meats that I can try. I actually discovered a similar dish to this while eating at the bistro in the King’s Riding Golf Club. Perfectly seasoned lamb with creamy tatziki and thick pita. You will have to make this to know just how good it is. I had to create a recipe that created the delicious fusion of Mediterranean flavors.
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Buffalo Steaks

Buffalo Steaks

And Uses for the Leftovers

Posted on August 05, 2011

It is my goal to try something different as often as I can. Now that doesn’t mean I am going to go to an ethnic restaurant and order squid boiled in its own ink and still moving. No I am far to squeamish for that. But I will dip my toe in the different pool at least a couple times a month. So, while down at the farmer’s market, that I try to frequent as often as I can, I saw Buffalo Steaks and asked about them.

Buffalo and Bison meat is low in colesterol and fat, but high in protein. It is very high in flavor and has the same cuts that beef would. Just like beef, it is best served medium–rare, and there is little preparation that is required.

So I purchased some prepared Buffalo Steaks and this is how it went.

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Grilled Duck

Grilled Duck

with Cherry Sauce

Posted on June 20, 2011

I had an impromptu dinner with friends this weekend. People that I had not seen in ages. I had already planned to try something different, the seeming theme to these spring and summer months, so I purchased some duck breasts from the local butcher. I don’t know if it was the wine, the company, or the fact that I had successfully grilled duck, something I have never done before, but a great time was had by all.

Tips:
If purchased frozen, or frozen before you’re prepared to cook, remember to thaw the selected duck meat before cooking. Duck should not be thawed on the counter, but in the refrigerator. Breasts will thaw over night, a whole bird could take up to two days. To speed up the thawing process, you can do something similar to thawing a whole bird. Submerge in a bucket of cold water, changing the water every 30 minutes until the bird is thawed.

When ready to cook the duck, remember to pat dry with paper towel before cooking.

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