Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Wednesday, September 5, 2012
Lamb-Stuffed Anaheim and Ancho
I had it in my mind all afternoon that this is what I would make but, alas, after trips to three different grocery stores, I found that ground lamb was only on back order.
I decided I would just cut lamb shoulder (which was in ample supply) into bite-sized chunks. Not ideal. But there you have it. But I decided to consult the butcher, asking him if this particular cut of meat would be suitable as a mock-mince. He was a darling and offered to chop it up for me as finely as he could.
*squeals with delight*
He cut the meat as finely as he could with his best knife, doing a far superior job than I could have or might have.
Back home, I began roasting the chiles at a temperature of about 400.
I then set the lamb to marinade in a few squeezes of lemon, olive oil, brown sugar, garam masala, cumin, onion powder and a little bit of salt and pepper.
I then set to work on the base flavor -- sauteed onions, using red and sweet yellow onions, along with garlic.
Once the base was prepared, I began slowly cooking the lamb in a skillet on a very low heat. I think I let the meat cook for about 20 minutes before adding the base.
By that point, the chiles were ready to be peeled and seeded. That took no time.
Because I removed the stems of each, I had to wrap them all with a bit of twine with the filling, which in addition to the lamb included a little bit of goat cheese and mozzarella. I wasn't sure about the mozzarella, but it turned out to be a good addition.
I returned the lot to the oven for about 15 minutes. Served with a spinach salad and some leftover pureed cauliflower that a friend gave me (I will try and replicate that and post at a later time), it was a wonderful, bountiful, flavorful meal. I especially loved the Anaheims, but the ancho had a bit more of a spicy southwestern tinge, which left me more deeply in love.
High Traffic Posts
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
I have tried Briannas dressings in the past, but never the chipotle cheddar. I had this dressing for the first time while visiting a dea...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
First of all, this has got to be one of the most non-descriptive labels ever in human history. It took me a while to even figure out who ...
The moment of discovery is a beautiful thing. You've likely been toiling away for an outrageous amount of time: Researching, experime...
I have made a hugely important and wildly successful milestone in my program. Consequently, life has been busy, complex, wonderful, challe...
Quiche -- it can be vegan or vegetarian, hearty or mild, sweet or savory (through traditionally savory), hot or cold. What a wondrous, versa...