Thursday, April 17, 2014

Rosemary & Garlic Leg of Lamb


Prep time: 10 minutes
Cook time: Approximately 2 hours
Serves: 8-10

Ingredients
  • 1 whole leg of lamb
  • ¼ cup lemon juice
  • 1 tbsp. salt
  • 2 cups chicken stock
  • 8 cloves of garlic, minced
  • 2 cups diced onions
  • 3 tbsps. chopped fresh rosemary leaves
  • 2 tsps. coarsely ground black pepper
  • ½  cup Doris’ extra virgin olive oil
  • 1 cup chopped fresh herbs (rosemary, chives, parsley)
  • 1 cup Doris’ Montepulciano (red wine)


Steps
  1. Preheat oven to 400 °F
  2. Mix minced garlic, olive oil, fresh rosemary, salt & pepper all together
  3. Rub (by hand) the lemon juice over the lamb
  4. Rub (by hand) the garlic, oil and spice mixture evenly over the surface of the meat
  5. Place in a roasting pan and place in oven for 30 minutes
  6. Reduce temp to 350 °F and continue to cook for one more hour for medium rare or until pop-up timer (exclusively provided free of charge by Doris Markets) pops up, indicating roast is done
  7. Remove lamb from pan and allow to rest for 10-15 minutes before carving
  8. Use drippings in pan. Position the pan over your stove burners (medium heat).
  9. Add mixed herbs and onions to pan and stir to mix with pan drippings
  10. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release anything stuck on the bottom
  11. Reduce heat & simmer sauce until it has reached your preferred thickness
  12. Strain before serving
  13. Slice lamb and serve with sauce lightly drizzled over the top

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Tuesday, April 15, 2014

Marzipan Easter Lamb

Marzipan Easter Lambs are a Sicilian tradition. The tradition started when families who could not marry their daughters into a safe & healthy environment would send their daughters to live in convents. The nuns of these convents made marzipan lambs and would place them outside the convent stores in exchange for donations to help fund the convent (allthingssicilian.com).


Recipes for Smelts

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 3
"Take advantage of the smelt runs in early spring and try them fried. They're like little fishy french fries!"
INGREDIENTS:

  • 1 cup all-purpose flour
  • 2 tablespoons salt

  • 3/4 pound cleaned smelt
  • 1 cup vegetable oil for frying, or as needed
DIRECTIONS:
1.Whisk together flour and salt in a pie plate. Dredge smelt in flour mixture, coating both the outside and cavity of the fish.
2.Heat oil in a frying pan 1/4-inch deep over medium heat until hot. Place fish in the hot oil; fry until crisp and firm, 2 to 3 minutes each side. Remove fish with a slotted spoon; drain on a paper towel-lined plate.



Crispy Fried Smelts
Servings: 2-4
Ingredients:
  • 1/2 lb fish fillet, of Smelts which is the name of a family of silvery fishes found in cool waters of the Northern Hemis
  • 2/3-1 cup flour
  • 1 egg
  • 2 tablespoons milk
  • oil or Crisco (for frying)
Directions:
  • Place flour in gallon or quart size storage bag add fish shake to coat.
  • Mix egg and milk together and dip fish to coat. Then reflour the fish.
  • In a large hot pan add frying oil or Crisco to cover bottom of pan, heat oil then place fish in till browned on one side flip and brown. About 2 minutes.
  • Remove to paper towel or brown paper to drain oil season generously with salt and pepper and garnish if desired with lemon.
For Nutritional Information, read more at food.com

Wednesday, April 9, 2014

Italian Colomba Easter Cake

Colomba means dove which is Italy’s symbol of peace. It is a dove shaped sponge cake with a hint of candied fruit, delicately topped with icing and roasted almonds.  Italian Colomba Easter Cake is an Italian tradition when celebrating Easter. What are your family Easter traditions for dessert?



"Philly" Porchetta Italian Style Roast Pork Sandwich

The “Porchetta” is an Italian Philly roasted pork sandwich. It’s a traditional, hand held street food from central Italy. Porchetta is slow
roasted suckling pig, loin and belly, boneless leg, or pork shoulder, that is highly seasoned with aromatic herbs, spices, and garlic. It’s
cooked low and slow and then sliced or pulled, depending on the cut used. The jus is folded back in as needed to moisten and
incorporate the intense flavor back into the cooked meat. The sandwich should be served on an un-toasted Italian sesame seeded
hoagie roll with the ends cut off. The roast pork should be topped with sautéed, bite sized broccoli rabe, thin sliced browned garlic and
roasted Italian long hot peppers that have been skinned.

Ingredients
Pork Preparation

  • 3-5 POUND PORK SHOULDER, PICNIC BONELESS
  • 1/2 cup garlic, minced
  • 1/3 cup kosher salt
  • 1 1/2 teaspoons black pepper, fresh ground
  • 1/2 cup rosemary, fresh leaves, chopped
  • 1 1/2 teaspoons red pepper flakes
  • 1/4 cup sugar, granulated
  • 2 fl oz extra virgin olive oil
  • 8 fl oz red wine vinegar
  • 1 1/2 cups pork broth, or water

Sauteed Rapini

  • 2 fl oz extra virgin olive oil
  • 4-5 cloves garlic, sliced thin
  • 2 bunches rapini, broccoli rabe, cleaned
  • To taste kosher salt
  • To taste black pepper, fresh ground
  • as needed Italian long hot peppers, roasted, skinned, cut into strips
  • 8 oz wt aged extra sharp provelone cheese
  • 8 each Italian sesame seeded hoagie roll, untoasted

Preparation
Cooking Directions
Pork Preparation: 
1. Heat oven to 250 degrees
2. Score pork skin making 1/8-inch- deep cuts, about 1 inch apart, in a crosshatch diamond pattern
3. In mixing bowl, combine garlic, salt, pepper, rosemary, red pepper flakes, sugar and olive oil
4. Rub about 2/3rds slurry mixture into and all over pork
5. Roll and truss pork, with butcher string
6. Rub remaining herb/oil over the skin
7. Mix vinegar and water together, set aside
8. In roasting pan with baking grate, place pork fat-side up. Roast for 1 ½ - 2 hours
9. As needed baste pork with vinegar mixture and jus from pan
10. Continue to roast, basting once every ½ hour, until skin is well browned pork is spoon tender
11. Cook for approximately 2 ½ to 3 hours more to an internal temperature of approximately 180 degrees
12. Remove from oven and rest before slicing
13. Pork should be in chunks, not shredded 

 Sauteed Rapini:

 1. In sauté pan, on medium heat add oil 2. Add garlic and begin to brown 3. Add broccoli rabe, peppers, salt and pepper 4.
Sauté for approximately 3-4 minutes
Serving Suggestions