A while ago I placed an order with Omaha Steaks and 2.5 boneless seasoned leg of lamb for an absurdly inexpensive price. With Warren traveling as much as he has, I was reluctant to cook it because Nick and I would be eat lamb all week. With friends coming over for dinner tonight, it seemed like the perfect time. I still get to play with making all of the sides.
For appetizers we had Mini Crab Cakes with Three Dipping Sauces along with
Cucumber Rounds with Herbed Tuna Filling
Cucumber Rounds with Herbed Tuna Filling
1 6-ounce cans tuna in water, well drained1/4 cup light mayonnaise
1 Tbsp dried shallots
3 Tbsp chopped fresh mint
3 Tbsp chopped fresh parsley
2 garlic cloves, minced
1 1/2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 English hothouse cucumber
Flake tuna into a medium bowl. Mix all ingredients except cucumbers. Seaso to taste with salt ad freshly ground pepper.
Cut the cucumber into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. Spoon tuna onto cucumber rounds.
Debi & Mike brought Mike's infamous stuffed mushrooms
2 garlic cloves, minced
1 1/2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 English hothouse cucumber
Flake tuna into a medium bowl. Mix all ingredients except cucumbers. Seaso to taste with salt ad freshly ground pepper.
Cut the cucumber into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. Spoon tuna onto cucumber rounds.
Debi & Mike brought Mike's infamous stuffed mushrooms
Napa Cabbage Salad with Apples and Caraway Seeds
1 tsp caraway seeds
1 tsp caraway seeds
2 Tbsp white wine vinegar 1 Tbsp Dijon mustard
3 Tbsp olive oil
Coarse salt and ground pepper
1/2 medium napa cabbage cored and cut into bite-size pieces
2 apples, cored and thinly sliced (1 red and 1 green)
In a small skillet, toast the caraway seeds until fragrant, about 2 to 3 minutes; remove from skillet and set aside.
In a small bowl, whisk together vinegar, mustard, and oil until dressing is smooth. Season to taste with salt and pepper.
In a large bowl, combine cabbage, apples, and caraway seeds. Add dressing to taste, and toss to combine. Serve.
Asparagus With Prosciutto Chips
1 1/2 ounces thinly sliced prosciutto
Coarse salt and ground pepper
1/2 medium napa cabbage cored and cut into bite-size pieces
2 apples, cored and thinly sliced (1 red and 1 green)
In a small skillet, toast the caraway seeds until fragrant, about 2 to 3 minutes; remove from skillet and set aside.
In a small bowl, whisk together vinegar, mustard, and oil until dressing is smooth. Season to taste with salt and pepper.
In a large bowl, combine cabbage, apples, and caraway seeds. Add dressing to taste, and toss to combine. Serve.
Asparagus With Prosciutto Chips1 1/2 ounces thinly sliced prosciutto
1 bunch asparagus, trimmed
1 1/2 tsp olive oil
1/8 tsp salt
1/8 tsp freshly ground black pepper
Preheat oven to 350° F. Lay the prosciutto on a baking sheet. Bake until crisped, 8 to 10 minutes. Cool.
Bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 3 to 5 minutes, depending on thickness. Pat dry. Cut the asparagus into 2-inch pieces. Transfer to a bowl.
1/8 tsp freshly ground black pepper
Preheat oven to 350° F. Lay the prosciutto on a baking sheet. Bake until crisped, 8 to 10 minutes. Cool.
Bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 3 to 5 minutes, depending on thickness. Pat dry. Cut the asparagus into 2-inch pieces. Transfer to a bowl.
Toss the asparagus with the oil, salt, and pepper and toss. Break the prosciutto into pieces and sprinkle on top.
Rice Pilaf with Carrots and Fresh Basil1 1/2 Tbsp butter
1 c finely chopped onions
1 c very small carrot cubes (about 1/4 inch pieces)
1 c very small carrot cubes (about 1/4 inch pieces)
2 garlic cloves, chopped
1 1/2 c long grain white rice
1 small rosemary sprig
2 1/2 c chicken broth
1/2 c chopped green onions
1/4 c chopped fresh basil
Melt butter in heavy pot. Add onions, carrots and garlic. Sauté until carrots are slightly softened, about 6 minutes. Sir in rice and rosemary sprigs. Add broth; bring to boil. Add rice.
Reduce heat to low, cover and simmer until rice is tender and broth is absorbed, about 16-18 minutes. Mix in green onions and 1/4 c basil. Season to taste with salt and freshly ground pepper. Transfer to a serving bowl. Sprinkle with additional chopped basil., if desired
1 small rosemary sprig
2 1/2 c chicken broth
1/2 c chopped green onions
1/4 c chopped fresh basil
Melt butter in heavy pot. Add onions, carrots and garlic. Sauté until carrots are slightly softened, about 6 minutes. Sir in rice and rosemary sprigs. Add broth; bring to boil. Add rice.
Reduce heat to low, cover and simmer until rice is tender and broth is absorbed, about 16-18 minutes. Mix in green onions and 1/4 c basil. Season to taste with salt and freshly ground pepper. Transfer to a serving bowl. Sprinkle with additional chopped basil., if desired
Rosemary Tomato Parmesan Bread
1/4 cup milk
2 Tbsp olive oil
1 tsp sugar
1 tsp salt
1 Tbsp fresh rosemary, snipped
1/3 cup grated parmesan cheese
2 cups bread flour
2 teaspoons yeast
1 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto Mix
2 teaspoons yeast
1 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto Mix
Add all ingredients except tomatoes to bread machine in the order recommended by the manufacturer. Use white bread setting. Add the tomatoes after the first knead or when the beeper goes off for the fruit and nut setting.
Dessert was also supplied by Debi & Mike. Extra warm chocolaty brownies topped with Dulce le Leche ice cream. Yum!
Dessert was also supplied by Debi & Mike. Extra warm chocolaty brownies topped with Dulce le Leche ice cream. Yum!
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