Roast Leg of Lamb

Roast Leg of Lamb

1 leg of lamb Coated with Moroccan spice blend

Cook first hour at 350 f
cook second hour 300 f

It should be very rare around the bone.

I slice thin and the boys can eat it as fast as I can slice.

Day Two:
of Leg of Lamb Soup

Cut sliceable meat off and slice for snacks (I have boys and an glad to have lamb as snacks over sweets)

Place bone is large stock pot in chicken stock. boil until bone is clean. Clean meat from the "other" lamb joint stuff and put good meat back in pot
add 4 cups carrots
2 cups Onion
2 cups potatoes
2 cups of celery
2 cans diced tomotoes
1 heaping spoon of Better than bouillon vegetable
add Moroccan Spice to taste

Boil until veggies are tender.
Add Roux to thicken or leave as thin broth

Note: I am re-posting all of the Recipes that I serve to my family all the time so I dont have to dig for them

Cuban Pork Roast

Cuban Pork Roast

3-4 lb Pork Roast
2 TB Garlic
2 TB Dried Cumin
1 TB Peppercorns
1 Orange Sliced
2 TB Lime Juice
2 TB Lemon Juice
1 Cup Orange Juice

Place all in Ziploc bag and let sit over night or up to 24 hours.
Throw in crock pot and cook until fork tender.

Great as main dish or On Cuban Sandwiches

Traditional Cuban Sandwich 

Cuban Bread,  French or Italian Bread (I live in Ohio)
Sliced Deli Ham
Cuban Roasted Pork
Swiss Cheese
Dill Sandwich Slices Pickles
Yellow Mustard and Mayonnaise

Note: I am re-posting all of the Recipes that I serve to my family all the time so I dont have to dig for them 

Tom Kha Gai

Tom Kha Gai

2 parts coconut milk (14 oz cans) (or 3 parts for extra rich soup)
1 part chicken broth
2" slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
4-6 chicken tenders
8 oz pkg sliced mushrooms
1 large onion sliced
1/4 cup Fisch Sauce (or1 tablespoon lime juice, 1-3 tablespoon three crab fish sauce, and 1 teaspoon sugar)
Sriracha hot sauce to taste (or as we called it growing up chicken sauce and yes I know it is a cock on the front)
1 cup fresh cilantro

Boil all ingredients together until chicken is cooked add cilantro before serving.

Note: I am re-posting all of the Recipes that I serve to my family all the time so I dont have to dig for them

Vietnamese Fish Dipping Sauce

Vietnamese Fish Dipping Sauce
Nuoc cham A.K.A. Fisch Sauce

1 Cup Fish Sauce (3 Crab Brand)
1 Cup Rice Vinegar
4 TB Lime juice
1"-3" ginger root sliced thin or cut into matchsticks
1 head garlic peeled and crushed
1/4 cup sugar


Mix all ingredients together well. Store in glass Jar

Squid & Shrimp Salad 

1-2 lbs of squid cleaned and tubes cut in to rings (all bit size)
1 lb Shrimp (30 ish count)
2 large cucumbers seeded and sliced
2 large red bell peppers cored and sliced
one lg onion cut into bit size pieces
1-2 bunches of fresh cilantro (qty depends on taste and how big they are in the store.. I pick only the leaves off... if lazy chop down to second leaves)
 one stalk of lemongrass chopped in to fine pieces (or 2 TB of the squeezie tube kind)

Coat with Fisch Sauce. Hide from children since they will eat all the squid.

Cold Fresh Rolls

Rice wrappers
Avocado
Mint leaves
Shrimp
Green Crispy Lettuce
Thinly Sliced Carrots and Purple Cabbage Shredded for Color

Great for a build your own finger foods party


Note: I am re-posting all of the Recipes that I serve to my family all the time so I dont have to dig for them
 

Simply the Best Buttercream Frosting Recipe Ever

The Best Buttercream Frosting

3 stickes of salted butter
3 cups of powdered sugar
1/2 tsp vanilla.

Whip butter until very white and fluffy (7-10 min).
Add vanilla.
Add powdered suger one cup at a time (approx 3 min per cup).

I think that with the salted butter it tastes salty enough.
This frosting is stiff and will pipe well.
It will also melt in your mouth.
Very rich and buttery tasting because it is not over loaded with vanilla or sugar.

Note: I am re-posting all of the Recipes that I serve to my family all the time so I dont have to dig for them

Moroccan Spice Blend

Moroccan Spice Blend

6 T minced garlic dried
4 T ground cumin
4 T ground ginger
4 T kosher salt
4 T ground black pepper
2 T ground cinnamon
2 T ground coriander
2 T ground cayenne
2 T ground allspice
1 T ground cloves

Re-posting because I use this blend all the time. I also found out that it makes the perfect blend for stuffed grape leaves.


Stuffed Grape Leaves

2 lbs of ground lamb
8 cups of cooked rice
1 Large Jar of Grape Leaves
2/3 cup of Moroccan Spice Blend

Tip: Line bottom of pot with broken leaves then cut potatoes into 1" slices then line on top of leaves.
Then make another layer of broken leaves. (even if the leaves and potatoes get a bit burnt... they will save the stuffed grape leaves.
Pack grape leaves tightly in rows Usually about 3 in the pot I use. Fill with chicken broth and the juice of 3-4 lemons... top off with enough water to cover grapes leaves 1".
place Pyrex pie dish to weigh down stuffed grape leaves so they don't fall apart during cooking. Boil for 2 hours. Coat with olive oil so they don't dry out and serve with lemon slices.

Note: I am re-posting all of the Recipes that I serve to my family all the time so I dont have to dig for them