The First Day of
Spring
by Jon Ashton, The Mad Chef
Spring is here and the
wee lambs are being born in pastures back home!!!!
Yes, it finally has gotten here and aren’t we all
glad? Fresh veggies, fantastic spring meats, spring
onions, spring rolls, spring ahead with the time.
Lamb is one of the great spring meats.
Yes, for you carnivores, spring lamb is worth a
look. This meat is held in high esteem not only in
Europe, but in the Middle East as well.
This flesh of a suckling lamb is very pale and
tender. Salt-march grazed lambs in Wales and France
are highly sought after. These lambs have a
distinctive flavor because of their unique diet.
Lamb – as we all know – is a fatty meat.
The need for a mint
sauce to cut through the flavour is recognized as
and accompaniment for lamb since the mid 19th
century. In Spain, wine or wine vinegar is often
used as a cooking or basting liquid. In North
Africa, fruits such as apricot are often combined in
stews with lamb or mutton. Garlic, rosemary,
oregano, paprika, and tarragon are all used to
lessen the impact of the meat’s fatty consistency on
the palate.
Vegetables that have
some sweetness - such as turnips can be combined in
a stew. Potatoes or rice can be prepared with lamb
so that they can absorb some of the flavor. As you
can gather from this ramble, the good chef must
balance the entire meal so that no one part will hog
the center stage of the entrée. Lamb is often the
high point of a religious meal. Whether in the
Muslim, Judaic, or Christian tradition, lamb can
play an important role in the meal. As a result,
many people have traditional methods that are
somehow just “right” and can hardly be changed.
These special meals may come with all sorts of
accoutrements and act as high points for the family
throughout the year.
This months recipe is
one for the first time lamb taster. It should
introduce the novice to lamb in a gentle and tasty
way. Be sure to watch as this recipe is prepared on
“Good Day, Orlando” on Fox35, weekdays 7 to 9 am.
Or give me an e-mail if you still have questions
concerning this or any food at
madchef@themadchef.com
Life’s good, eat well.
The Mad Chef’s Lovely Lamb chops
For marinade
1/4 cup fresh orange juice
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 1/2 tablespoons peanut oil
1 1/2 teaspoons Cinnamon
1/2 teaspoon dried thyme, crumbled
3 garlic cloves, minced
2 Racks of lamb
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 large shallots, chopped fine
1/4 pound
shiitake mushrooms, stems discarded and
caps sliced thin
1/4 cup brandy
1/4 cup water
1/3 cup apricot preserves
1/3 cup heavy cream
Make marinade:
In a large bowl stir together marinade ingredients
and let stand 15 minutes.
Add lamb to
marinade, tossing to coat completely. Marinate lamb,
covered and chilled, at least 2 hours, or overnight,
turning lamb at least once.
Remove lamb from
marinade Grill 2 minutes on each side. Transfer
lamb to a heatproof dish and keep warm in middle of
oven.
With a skillet
add butter and sauté shallots, stirring, 1 minute.
Add mushrooms and sauté, stirring, 5 minutes, or
until liquid they give off is evaporated. Add brandy
and cook mixture, stirring, until almost evaporated.
Add water, preserves, and cook, stirring, until
combined well. Stir in cream. and simmer 5 minutes
serve with lamb and Mad’s mashers
©
2002 Mad chef productions Inc. All rights reserved.
Mad’s Mashers
3 pounds Yukon
gold potatoes, peeled, cut into 2-inch pieces
3/4 cup whole milk (warmed)
2 tablespoons goats cheese
1 tablespoon wasabi
1/4 cup (1/2 stick) butter (melted)
3 tablespoons chopped Basil
Place potatoes in
large pot of cold salted water. Boil until tender,
about 20 minutes. Drain. Return to pot; mash.
Combine 3/4 cup
milk and 1 tablespoon wasabi powder in small bowl.
Stir to dissolve powder. Add milk mixture and butte,
and cheese, plus basil to potatoes. Using electric
mixer, beat potatoes until fluffy and smooth. Season
potatoes to taste with salt and pepper. (Can be
prepared 2 hours ahead. Cover and keep at room
temperature. Re-warm mashed potatoes over low heat,
stirring frequently.)
All Jon's recipes
©
2002 Mad chef productions Inc. All rights reserved
Visit Jon's website or click
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