Braised Lamb Breast – Cheap & Tasty

Posted on | July 4, 2010 | 1 Comment

We were in Walmart in Cottonwood AZ the other day and I came across a vac sealed bag of Lamb breast.  I’ve never seen lamb breast in a store before.  They were only $1.78 a pound. Since we love lamb but hate the high price of the best cuts, we decided to see if we could do something with this.

The package was 4.01 pounds and cost $7.14.  Thats very cheap compared the lamb I’ve bought in the past.  The cut is a whole lot of bone and fat but some interesting meat too.  We have two pieces in the package.  One is all ribs and the other is ribs and the flank.

Here’s what we did with it:

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Lamb Breast – Slow Cooked
Download Lamb Breast Recipe

Recipe By     : TKDRECIPES.com
Serving Size  : 4     Preparation Time :0:45
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
4             pounds  lamb breast
1         tablespoon  salt
1         tablespoon  black pepper
1         tablespoon  granulated garlic
Slow Cooker Vegetables and prep
1              large  onion — rough chopped
12            sprigs  fresh rosemary — whole, do not strip
4             sprigs  sage
4               each  carrot — chopped
6               each  medium potato — rough chopped
1 1/2           cups  red wine
1 1/2           cups  water

Season ribs with salt, pepper and garlic.  Brown on medium high temp in
skillet.

Put Onion on bottom of slow cooker with sage and 1/2 the rosemary. Then
put on the lamb and the balance of the ingredients.  I sprinkle on a bit
more garlic at this point to.
Cook 5 hours or until done.

Lamb will be tender but still a bit fatty.

Description:
“Cheap and tasty cut of lamb.  Cook it a long time.”

Pollo Asada – TKD

Posted on | May 20, 2010 | No Comments

Trying a new recipe tonight.  Pollo Asada – Mexican Marinated Chicken.  Came out pretty good.  Will be using leftovers for Chicken Curry tomorrow.

Click here to download a text copy of the recipe.

Pollo Asada – TKD Recipes

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
5               each  chicken thighs
5               each  garlic cloves
1/2      teaspoon  black pepper
1           teaspoon  sea salt
2          teaspoons  homemade chili powder — See recipe below
1/4           cup  lime juice
2          teaspoons  cumin
2          teaspoons  white vinegar
1/4           cup  oil
1/2          each  medium onion — diced

Put everything but the chicken into a blender and combine.  Put chicken,
with or without skin, into 1 gallon ziplock bag.  Pour marinade over
chicken.  Cook on the grill or bake in the oven.

Let marinate for 2-24 hours.

Our Favorite Hamburgers – TKDRecipes.com

Posted on | May 4, 2010 | No Comments

Tonight I worked on refining a recipe for good hamburgers.  The American meal.

I cooked one for our daughter (and a small one for our Jack Russell) first.  She took a bite and said “Oh my God”.  So, I guess we did pretty good.  I was then told to ‘take a bite, a small bite’ to try it.

Here’s the Hamburger recipe.  Download text of the Hamburger recipe here.  It’s MasterCook and MealMaster compatible.

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* Exported from MasterCook *

Our Favorite Hamburgers – TKD

Recipe By     : TKDRecipes.com
Serving Size  : 5     Preparation Time :0:00
Categories    : dinner, lunch, hamburger

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1 1/2         pounds  hamburger — 85% lean
1               each  small onion — finely diced
1               each  egg
2          teaspoons  braggs amino acids — or 1t worcestershire sauce or soy sauce
1           teaspoon  dijon mustard
1           teaspoon  crushed garlic
1         tablespoon  hot water
1/2      teaspoon  better than bouillon – Beef

85% lean has enough fat in it to make a nice juicy burger.  If you want to
go the leaner route, the burger can easily end up dry and tough and
disapointing.

Mix items 2 – 6 in a large bowl.  Mix bouillon in 1 T of hot or boiling
water.  Add to the bowl.

Mix in the hamburger in the bowl with the other ingredients.  Form patties
and place on wax paper.  Put in fridge for 15-20 minutes to firm up.

Fry in a cast iron skillet in butter.  Don’t mess with them.  Let them
cook and get a crust before you flip.

Rest the burgers for 5+ minutes while you toast the buns in the pan/grill.
Enjoy.