The Cooking Inn : Holidays

New Year

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New England Lamb Bake

1 tablespoon cooking oil
2 lb boneless lean lamb
1 onion, chopped
1/4 cup all-purpose flour
5 cup chicken broth
2 carrots, sliced
2 leeks, cut into 2 inch
1 pieces
2 tablespoon minced fresh parsley,
1 divided
1 bay leaf
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3 potatoes, peeled and sliced
1/4 cup butter or margarine

In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley.
Yield: 6-8 servings.

New Orleans Eggs

1/4 cup white vinegar
4 large eggs
1 salt and pepper
2 cup choron sauce; (see next recipe)
2 tablespoon chopped parsley
2 tablespoon chopped green onion
8 grit cakes; (see next recipe)

In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out eggs onto warmed plates. If necessary, gently pat dry with paper towels. Season with salt and pepper.
Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and green onions. Serve with grit cakes.
Yield: 4 serving

Grit Cakes

2 cup water
2 teaspoon butter
1 salt and pepper
1/2 cup grits
1/4 cup grated cheddar cheese
1 flour,; for dredging 4 tablespoon

Oil a large sheet pan. In a saucepan bring water and butter, seasoned with salt and pepper, to a boil. Reduce heat to medium and whisk in grits. Cook, stirring constantly, 5 minutes. Remove from heat and stir in cheese. Pour grits onto sheet pan, spreading them evenly. Cool and cut into cakes with a 2 1/2- to 3-inch biscuit cutter.
In a large preferably nonstick skillet, heat enough oil to coat bottom of pan over medium-high heat. Dredge both sides of cakes in flour and pan-fry about 2 minutes on each side, until golden. Drain on paper towels and keep warm before serving.
Yield: About 8 cake

New Potatoes With Roasted Garlic

2 lb potatoes, sliced
4 centiliter garlic
1 tablespoon olive oil
1/4 teaspoon salt
4 rosemary sprigs
1 tablespoon olive oil
1 tablespoon white wine vinegar
2 teaspoon dijon
1/4 teaspoon pepper

Tear off 36 x 18 piece of heavy foil. Fold in half to make a double thickness of foil. In large mixing bowl combine sliced potatoes, unpeeled garlic cloves, 1 T olive oil and salt; toss gently. Place potato mixture in the center of the foil. Top with rosemary sprigs. Bring up the two opposite edges of the foil and seal with a double fold. Fold remaining ends to completely enclose the potato mixture, leaving space for steam to build. Preheat gas grill. Place foil packet on grill over medium heat. Cover and grill about 35 minutes or until potatoes are tender. Discard reosemary sprigs. Meanwhile, in jar combine 1 T olive oil, vinegar, mustard and pepper. Squeeze the paste from the grilled garlic cloves into jar. Cover; shake well. Pour garlic mixture over grilled potatoes; toss gently to coat.
Source: "BH & G Gas Grill Cookbook"

New Mexico Spoon Bread

1 can cream style corn
3/4 cup milk
1/3 cup melted shortening
1 1/2 cup cornmeal
2 eggs, slightly beaten
1/2 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar (optional)
1 1/2 cup grated cheese
4 oz green chile, chopped (remove the seeds and devein)

Mix all ingredients. Pour the batter into a greased cast iron skillet. Bake at 400 degrees F in oven for 45 minutes; cool slightly, slice like a pie, and serve.
For those who don't want or have the time to prepare from scratch, I have had excelent results by useing 2 packages of cornbread mix (the kind in a tear open envelope, not the box) prepared as on the package, then stiring in the cream corn, green chile, and cheese just before pourin it into the skillet. Use the same oven temp and cooking time as described above ( the time indicated on the package needs to be increased because of the added ingredients.

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