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FareShare Gazette Recipes -- May 2005 - R's

 

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Roasted or Grilled Lamb
Roasted Salmon Fillets with Goat Cheese & Cilantro

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                           * Exported from MasterCook *

                              Roasted or Grilled Lamb

Recipe By : Copyright (c) 1995 by Heidi Rabel
Serving Size : 5 Preparation Time :0:10
Categories : Volume 8-05 May 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 rack lamb -- 3 ribs per person
1/2 cup Garlic Rosemary Dijon Glaze
1/4 cup bread crumbs -- for roast or rack
only

Preheat oven to 500 degrees or grill to hot. Brush entire surface of meat
with Dijon Glaze. For roast or rack, mix bread crumbs with glaze first. Bake
or grill until desired degree of doneness, 8 - 10 minutes for tenderloin, 5
minutes per side for chops (grilled), up to 18 minutes for a 6-rib rack.
Remember, meat cooks for 3 minutes after it is off the heat. For leg of
lamb, I cook Dijon-glazed leg of lamb at 425 degrees, until it shows as
rare beef on the meat thermometer, because I like rare lamb.

NOTES : These are expensive cuts of meat, so I recommend asking the butcher
to select yours.

Yield: 5 servings.

Contributed to the FareShare Gazette by Robin 5 May 2005
www.fareshare.net

                             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 36 Calories; 2g Fat (38.1% calories from 
fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 50mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.


 

                      * Exported from MasterCook *

                Roasted Salmon Fillets with Goat Cheese & Cilantro

Recipe By : 60-Minute Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-05 May 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons olive oil, divided
1/2 cup chopped onion
1 tablespoon finely chopped garlic
1/2 cup dry red wine
4 tablespoons capers
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/2 teaspoon hot red pepper flakes
1/2 cup canned crushed tomatoes
salt and pepper to taste
12 pitted black olives
4 salmon fillets (6 oz. each)
1/2 pound goat cheese crumbled
2 tablespoons anise liquor
4 tablespoons chopped fresh cilantro, optional

Preheat the oven to 475F.

Heat 2 tablespoons of the olive oil in a saucepan. Add the onion and garlic,
and cook briefly while stirring. Add the wine, capers, rosemary, oregano,
pepper flakes, tomatoes, salt, pepper, and olives. Bring to a boil and
simmer 5 minutes.

Pour 1 tablespoon of the oil in a baking dish large enough to hold
the fish in one layer. Arrange the fish skin side down, sprinkle with
salt and pepper. Pour the crushed tomato sauce around the fillets,
brush the top of the fillets with the remaining olive oil and the cheese.

Bake for 5 minutes and sprinkle with liquor. Switch to the broiler
and broil the fish for 5 minutes. Do not over cook the fish. Sprinkle
with the coriander and serve immediately.

Serves 4

Contributed to the FareShare Gazette by Candice 15 May 2005
www.fareshare.net

                             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 55 Calories; 1g Fat (35.5% calories from 
fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 252mg 
Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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