What is a recipe that has a big wow factor?!
I am entertaining and would like a "wow" main dish!. I like to make things that aren't run of the mill!. I'm not afraid of ethnic foods or some spice!.Www@FoodAQ@Com
Answers:
When I really want to impress, I fire up the grill and do a butterflied leg of lamb!. Serve with an orzo, cucumber, tomato, black olive and feta greek salad, grilled baby beets, and a lemony dessert!.
Greek Butterflied Leg of Lamb
Implements
Large Mortar and Pestle, Rimmed Sheet Pan or Large Baking Dish, Paring Knife, Instant-Read Thermometer, Cutting Board, Carving Knife, Small Saucepan
Ingredients
12 large cloves garlic
3 tablespoons chopped fresh rosemary, or 1 tablespoon dried rosemary
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
1 (4- to 6-pound) leg of lamb, boned and butterflied (see below)
2 large lemons
3 or 4 sprigs rosemary, for garnish
1!. In a large, heavy mortar, combine the garlic, rosemary, salt, and pepper!. Pound the garlic to a paste, stirring it with the other ingredients until combined!. Alternatively, grate or press the garlic onto a plate and use a fork to mash the other ingredients into the garlic until blended!.
2!. Place the lamb on a rimmed sheet pan or in a large baking dish!. With your fingertips, rub half of the garlic paste on the surface of the lamb, spreading it evenly into all of the crevices!. Turn the lamb over and repeat on the other side!.
3!. Thinly slice and seed 1 lemon and spread the slices on the lamb!. Halve the remaining lemon and squeeze the juice over the surface of the lamb!. Cover the pan with plastic wrap and refrigerate for at least 2 hours or as long as overnight!. Remove the lamb from the refrigerator 1 hour before grilling or broiling!.
4!. Heat a charcoal or gas grill to medium!. Scrape the lemon slices off the lamb and reserve!. Grill the lamb for 10 to 12 minutes per side for the thickest piece and for 8 minutes per side for the thinner pieces, or until an instant-read thermometer registers 140 degrees F for medium-rare!. Toward the end of the grilling time, arrange the lemon slices on the grill and heat just until golden!. Reserve the lemon slices for garnishing the lamb!.
5!. Alternatively, the lamb can be broiled: Position an oven rack in the top of the oven so that the top of the broiler pan will be about 5 inches from the heat source, and preheat the broiler!. Place the lamb on a broiler pan and broil using the same time and internal temperature guidelines used for grilling!. Toward the end of the broiling time, place the lemon slices on the surface of the lamb and broil just until golden!. Reserve the lemon for garnishing the lamb!.
6!. Transfer the meat to a wooden board and let rest for 5 to 10 minutes!. Carve the meat across the grain into thin slices!. Arrange the slices on a warmed serving platter in neat overlapping rows!. Pour the meat juices and the seasonings that have accumulated on the board into a small saucepan, reheat briefly, and pour over the meat slices!. Garnish with rosemary sprigs and the grilled or broiled lemon slices and serve at once!.Www@FoodAQ@Com
Greek Butterflied Leg of Lamb
Implements
Large Mortar and Pestle, Rimmed Sheet Pan or Large Baking Dish, Paring Knife, Instant-Read Thermometer, Cutting Board, Carving Knife, Small Saucepan
Ingredients
12 large cloves garlic
3 tablespoons chopped fresh rosemary, or 1 tablespoon dried rosemary
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
1 (4- to 6-pound) leg of lamb, boned and butterflied (see below)
2 large lemons
3 or 4 sprigs rosemary, for garnish
1!. In a large, heavy mortar, combine the garlic, rosemary, salt, and pepper!. Pound the garlic to a paste, stirring it with the other ingredients until combined!. Alternatively, grate or press the garlic onto a plate and use a fork to mash the other ingredients into the garlic until blended!.
2!. Place the lamb on a rimmed sheet pan or in a large baking dish!. With your fingertips, rub half of the garlic paste on the surface of the lamb, spreading it evenly into all of the crevices!. Turn the lamb over and repeat on the other side!.
3!. Thinly slice and seed 1 lemon and spread the slices on the lamb!. Halve the remaining lemon and squeeze the juice over the surface of the lamb!. Cover the pan with plastic wrap and refrigerate for at least 2 hours or as long as overnight!. Remove the lamb from the refrigerator 1 hour before grilling or broiling!.
4!. Heat a charcoal or gas grill to medium!. Scrape the lemon slices off the lamb and reserve!. Grill the lamb for 10 to 12 minutes per side for the thickest piece and for 8 minutes per side for the thinner pieces, or until an instant-read thermometer registers 140 degrees F for medium-rare!. Toward the end of the grilling time, arrange the lemon slices on the grill and heat just until golden!. Reserve the lemon slices for garnishing the lamb!.
5!. Alternatively, the lamb can be broiled: Position an oven rack in the top of the oven so that the top of the broiler pan will be about 5 inches from the heat source, and preheat the broiler!. Place the lamb on a broiler pan and broil using the same time and internal temperature guidelines used for grilling!. Toward the end of the broiling time, place the lemon slices on the surface of the lamb and broil just until golden!. Reserve the lemon for garnishing the lamb!.
6!. Transfer the meat to a wooden board and let rest for 5 to 10 minutes!. Carve the meat across the grain into thin slices!. Arrange the slices on a warmed serving platter in neat overlapping rows!. Pour the meat juices and the seasonings that have accumulated on the board into a small saucepan, reheat briefly, and pour over the meat slices!. Garnish with rosemary sprigs and the grilled or broiled lemon slices and serve at once!.Www@FoodAQ@Com
Three sisters stew
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.
Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowls!.Www@FoodAQ@Com
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.
Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowls!.Www@FoodAQ@Com
Try a crown roast (standing rib roast) of pork!. Any good butcher should be able to order and tie one with a day or two notice!. They're expensive, but they're fairly easy to cook, rarely served, and impressive as hell!. Most people will never sit at a table where a crown rost is served, and if they do, it's not likely to happen more than once or twice!.
You can just search crown rost and find a recipe that sounds good to you!.Www@FoodAQ@Com
You can just search crown rost and find a recipe that sounds good to you!.Www@FoodAQ@Com
I have had great reviews from my shrimp it can be served with grits if you're from the south or white rice!. You take any size shrimp( bigger the better)
few tbsp EVOO in a saute pan
depending on amount of servings 1 or more cloves of freshly minced garlic and some finely dices onion use your preference
Add shrimp, peeled, de-viened, cleaned
sprinkle some kosher salt freshly ground black pepper
sprinkle 2 tbsp or more of paprika and 1 tsp of crushed red pepper and saute till done
ChefWww@FoodAQ@Com
few tbsp EVOO in a saute pan
depending on amount of servings 1 or more cloves of freshly minced garlic and some finely dices onion use your preference
Add shrimp, peeled, de-viened, cleaned
sprinkle some kosher salt freshly ground black pepper
sprinkle 2 tbsp or more of paprika and 1 tsp of crushed red pepper and saute till done
ChefWww@FoodAQ@Com
I don't have a main dish but I am going to have to go with M&M Snackster Bars if you need a dessert!. - I have the recipe up on my website - Recipes from the Home - You can download a PDF version at: http://recipesfromthehome!.com/htms/dess2!.!.!.Www@FoodAQ@Com
Everything You Ever Wanted To Know About Cooking But Never Dared To Ask" will help you learn the basics of cooking and make every meal a special gift to your guests and family!. !.!.!.!.!.!.!.Www@FoodAQ@Com