rack of lamb

 simple, but yummy!

rack of lamb with garlic and herbs
serves 8

2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 tsp salt
3/4 tsp black pepper
1 teaspoon vegetable oil
3 large garlic cloves, minced
1/4 cup finely chopped fresh flat leaf parsley
1 tbsp finely chopped fresh thyme
2 tsp finely chopped fresh rosemary
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tablespoons extra virgin olive oil

*will also need an instant read thermometer

Brown lamb
Heat a dry 12-in heavy skillet over hight heat until hot, at least 2 mins. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 mins per batch.

Transfer racks to a small roasting pan. 

Put oven rack in middle position and preheat to 350 degrees. 

Stir together garlic, herbs, salt, pepper and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 mins, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 140 degrees, 5-10 mins more. Let stand, covered, 10 mins. (Internal temperature will rise to 135-140 for medium-rare while lamb stands. 

Cut each rack into 4 double chops. 

chicken salad

chicken salad 
serves 6

2 lb boneless chicken thighs or breasts, cooked and chopped
1/2 cup sliced almonds
1 cup mayonnaise
1 tbsp dijon mustard
2 stalks celery, diced
1/2 red onion, diced
2 tbsp parsley, chopped
1 tbsp dried tarragon
1 lemon, juiced
salt and pepper, to taste

Mis everything together until well combined. Chill in the fridge until you're ready to serve. 

gyudon

 japanese beef & rice bowls - thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. 

japanese gyudon
serves 4

2 medium onions
1 lb very thinly sliced beef (fatty beef druck, ribeye or sukiyaki beef)
2 tsp sugar
2 tbsp mirin or rice wine
2 tbsp soy sauce
1 cup chicken or dashi stock
4 eggs
4 cups cooked white rice
1 scalliion
2 tsp toasted sesame seeds

Heat 2 tbsp oil in a large skillet over medium high hear and cook for about 10 mins, stirring often. 

Add the beef and sugar, and cook until beef is slightly browned. Add the wine, soy sauce and stock. Bring to a simmer and cook for about 10-15 mins to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed. 

Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny. 

When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using. 

new kale salad

very similar to the typical kale salad I make, but with less work and different enough to be novel to our family (or friends who have had my usual kale salad one too many times). 

kale salad with warm cranberry vinaigrette
makes 6 servings

3 tbsp olive oil, divided
2 tbsp shallot or red onion, minced or thinly sliced
3 cloves garlic, coarsely chopped
1 cup dried cranberries
2 Tbsp red wine vinegar
2 tsp honey
juice and zest of half a lemon
salt and pepper, to taste
1 bunch kale
1/4 cup sliced almonds or toasted pine nuts
optional: 1/4 cup crumbled blue or goat cheese

Heat 2 Tbsp oil in a large saute pan over medium high heat. Add onion/shallot and saute for at least 5 mins or until tender. Add garlic and saute for 1 min. Then add cranberries, red wine vinegar, honey, lemon juice and zest. Stir to combine. Season with salt and pepper. 

In a large bowl, toss the kale with olive oil and an extra pinch of salt and mix to combine for 1 minute until tender. Add in the cranberry/shallot mixture and nuts. Toss to combine. Serve topped with crumbled cheese if desired. 

spam musubi

 a fun meal the kids love and also love to make!

spam musubi
makes 8-10 large musubis

12 oz spam
1/4 cup oyster sauce
1/4 cup soy sauce
1/2 cup sugar
Nori sheets - roasted seaweed used for sushi, cut into halves 
3 cups uncooked sushi rice
3 cups water
1/4 cups Japanese rice vinegar
2 tbsp sugar
1 tsp salt
furikake seasoning (optional)

1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice and water with your hand, pour off and repeat 2-3 times until the water is clear. Rinse a few more times. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour. 

2. Cook the rice with 3 cups water. While the rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine the rice vinegar, sugar and slat. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature. 

4. When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture (and furikake, if using) over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. 

5. Slice the Spam into 8-10 slices and place in a container or ziplock bag. Mix oyster sauce, soy sauce and sugar until sugar is dissolved and add to the Spam. Marinate for about 15 mins. 

6. Combine 6 eggs and some milk. Heat a non-stick pan over medium-low heat. Pour the egg mixture in and cook on low for 10-12 mins, creating a very thin omelet. Use your musubi mold like a cookie cutter and cut out musubi-shaped pieces of egg. 

7. Drain off marinade and fry Spam on each side over medium heat until slightly crispy or until desired doneness. 

8. Place a strip of nori on a cutting board or clean surface. Place your musubi mold across the middle of the nori. Add sushi rice to the mold, pressing down firmly and evenly, so there is about 1/2 - 3/4 inches of rice. Then place a slice of spam, and a slice of egg, topped with another layer of rice. 

9. Remove the mold from the rice. Now you will have a nice little block of rice right on the nori. Wrap up one side of the nori and stick it to the top of the rice block. Then wrap up the other side. Use a little water or some rice to seal if needed. Serve warm and enjoy.