Best Colorado Lamb Chops With An Herb Marinade Soft Polenta With Wild Mushrooms And A Hibiscus Glaze Recipes

POLENTA WITH WILD MUSHROOMS

Steps:

• Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm.In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese and salt and pepper. Serve hot as a side or main dish.

COLORADO LAMB CHOPS WITH AN HERB MARINADE, SOFT POLENTA W

Steps:

• MMMMM--------------------------MARINADE------------------------------- 1/4 c Dried lavender 1/4 c Minced fresh rosemary 1/2 c Minced fresh thyme One lemon; Zest of 4 Cloves garlic; finely minced 1/2 c Extra virgin olive oilMMMMM------------------HIBISCUS GLAZE FOR LAMB----------------------- 1/2 c Dried hibiscus flowers 4 c Water 1 c Sugar 1 Stick cinnamon 2 Pieces star anise 4 Cardamom pods; up to 6 1 Pinches whole black -peppercornsMMMMM------------------------SOFT POLENTA----------------------------- 1 c Come Una Volta brand polenta 3 c Water 1 ts Salt 1/2 c Mascarpone 4 tb Parmesan 3 tb Butter Nutmeg ***SAUTEED WILD MUSHROOMS -FOR SOFT ; POLENTA*** 1/4 lb Morels 1/2 lb Hen of the woods 1/4 lb Chanterelles 4 Shallots; minced 1/4 Pure vegetable oil 4 tb Unsalted butter Salt and pepper In a bowl, combine the ingredients for the marinade. Cut each 1/2 rack into 9 chops, yielding 18 chops (3 chops per person). Rub chops with the marinade. Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours. Heat a saute pan and pour oil into the pan when it is hot. Saute the lamb chops. Yield: 6 servings HIBISCUS GLAZE FOR LAMB: In a non-reactive saucepan combine all ingredients. Bring to a boil, reduce heat to a simmer, and cook for 1/2 hour. Strain. Return liquid to a simmer and reduce until syrupy consistency. SOFT POLENTA: Bring water and salt to a boil. Whisk in the polenta. Heat to a very low simmer and cook for 1/2 hour, stirring occasionally. Add the cheeses, butter, and nutmeg and season as needed with salt and pepper. Take the polenta off the heat, wrap well with plastic wrap, and store it in a warm place. The polenta will hold its heat for quite a while. SAUTEED WILD MUSHROOMS FOR SOFT POLENTA: Clean the mushrooms as needed. Some can be brushed off, while others may have to be quickly rinsed in water and well drained. Never soak mushrooms, as they will absorb too much water and become soggy when cooked. Cook each variety of mushroom individually because they all cook at different rates. Heat a saute pan 2 for minutes over a medium flame. When it is hot, add 1/3 of the vegetable oil. Add the mushrooms and saute until they begin to brown. Add 1/3 of the shallots and 1/3 of the butter. Keep the mushrooms moving in the pan until they are just tender. Season lightly with salt and pepper. Repeat process for the other mushroom varieties. Yield: 6 servings Per serving: 2674 Calories (kcal); 198g Total Fat; (64% calories from fat); 13g Protein; 233g Carbohydrate; 238mg Cholesterol; 2575mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 39 Fat; 13 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9327 Converted by MM_Buster v2.0n.

SMOKED PORK LOIN CENTER CUT CHOPS IN BELGIAN ALE MARINADE

Steps:

• Combine all the ingredients for the BBQ Blend.
• In a shallow glass or ceramic casserole whisk together the beer, sugar, salt, oil, vinegar, tarragon, allspice berries, and several grinds of the All-American BBQ Blend. Mix well and add the pork chops, massaging and turning them once in the marinade to coat well. Cover and place in the refrigerator for 4 to 5 hours, turning once half way through.
• Remove the meat about 30 minutes before putting on the barbeque to come up to room temperature. Place the apple wood chunks and rosemary sprigs on to soak and start about 15 pounds of charcoal. Place a hotel pan with water in it under the grill where the meat will be smoking to add moisture to the smoke and catch the drips of fat. When the coals are good and white hot, and you have blown on them a few times to stoke the fire, spread them out and add a few drained wood chunks at a time to the hot coals. Be careful not to put the fire out. You should start with only half of the total amount of wood chunks. Stoke the fire some more and close the top to the BBQ. Open the flue and chimney cap.