Traditional Rack of Lamb!
Who can deny a Rack of Lamb for Easter or for Christmas? It’s tradition, isn’t it? Well not in my family. Not that we don’t celebrate these holidays or enjoy many of it’s benefits, but the whole Rack of Lamb mystery seemed to evade our house when I was growing up. I didn’t understand until recently, and unfortunately I haven’t found another way around it. An eight rib rack of lamb can run you upwards of $45 bucks, easily. That’s about 15 bucks a pound considering the average rack weighs about 3 plus pounds. But I figure, much like Christmas, you’ve got to enjoy life and splurge now and again. So if you’re going to do it, you might as well do it right here in the Poor Man’s Gourmet Kitchen!
Don’t let the idea of this recipe intimidate you; not one bit. This recipe is very simple, and it breaks down like this. First, clean the meat. Cut and trim away the flap and some of the fat. Season then sear. Smear with Mustard. Roll in the seasoned bread crumbs and bake. Sound easy enough? Good, because it really is, and my video instructional, as always will walk you through it step by step and show you how simplified this rack of lamb recipe is. Not to mention how proud of your self you’ll feel when you take your bow from the applause you receive from your guests.
Rack of Lamb Ingredients:
1 Trimmed Rack of Lamb
1 cup of Panko Bread Crumbs
1 cup Mint leaves
2 green onions
Horseradish Mustard or Honey Dejon Mustard
Salt and Pepper to taste (1/4 tsp salt 1 tsp black pepper)
Orange Chile Sauce for dipping or Mint Jelly
North Americans Call it Soy Sauce Chicken!
Soy Sauce Chicken is what the Hawaiian’s call Shoyu Chicken. Obviously a Soy based recipe involving chicken. Not too complicated, but it does take a good hour and a half to get to the finished product. Reduction is your friend when it comes to cooking this recipe, so you do need to pay attention to what you are doing; to an extent anyway. Once you have all of the ingredients put together, all you have to do to manage the cooking is flip the chicken back and forth in a timely fashion; every 25 to 30 minutes. In between I usually do other things. I actually got a work out in and exercised in the back yard the entire time I filmed this recipe.
In the video, I mention that you can further reduce the sauce after you’ve pulled the chicken from the pot. The reason why this is a good idea is because you can lay down another layer of sweet caramelized sauce over the top of the chicken once you pull it from the grill, and you can add it to your rice. My biggest problem is that I don’t like to waste. If I can flip the reduction and turn it into an awesome sauce, that’s a win-win for everyone. I mean, we make gravy from Beef Roasts and turkey don’t we? Exactly!
So there’s one of two things you want to do when you’re making this Soy Sauce Chicken. You can add all the ingredients at the beginning and have a perfect sauce just waiting for you after you’ve taken the Soy Sauce Chicken to the Grill(which is easier and more ideal), or you can spare yourself the sugar content and control how much you add when you reduce the Shoyu Chicken Sauce. Because we are reducing, the salt from the Soy Sauce is going to impose an overwhelming flavor if you don’t add other ingredients to get it under control. Among these ingredients is Vinegar, more Sugar and water. And it’s simple. You add twice the sugar, half the vinegar and an equal amount of water. That means, if you started out with 1 cup of sugar at the beginning of the recipe, you are going to add a second when you reduce the sauce; 1/2 a cup of white vinegar and 1 1/2 cups of water. Taste it. If it’s too bitter or too salty, just add more sugar. Bring this to a boil and reduce while you’re grilling the Soy Sauce Chicken.
Soy Sauce Chicken Ingredients:
1 dozen mixed chicken pieces, wings, thighs, legs and Breasts
8 oz Soy Sauce then fill to the top of chicken with water
2 Green Onions
4 slices of Ginger
1 cup of Brown Sugar
1 tsp Anise
Fresh Cilantro (small hand full)
Bring all the ingredients to a boil and reduce the heat to medium, stirring and turning the chicken occasionally (every 25 to 30 minutes). Cooking time will take approximately 1 1/2 hours to fully absorb the flavor and get tender enough to take it to the grill. Be sure to save the leftover sauce in the bottom of the pan for basting and also for seasoning over rice. Grilling on High heat will only take about 5 minutes. It’s not required but it puts a nice texture and some beautiful grill marks on the skin. I hope you try this Soy Sauce Chicken recipe soon!
Making Poor Man’s Lobster!
Though this recipe for Poor Man’s Lobster may seem like a play on words here in the Poor Man’s Gourmet Kitchen, I assure you the title and name of this recipe is for real. Poor Man’s Lobster dates way back and it is a legitimate recipe and cheaper alternative to the real thing. I can buy a healthy Filet of Cod that will break down into over a dozen 5 oz Lobster tail size pieces for only $12 bucks! Poor man’s Lobster can be made with Halibut too, and it is the preferred method as far as flavor goes, but you’re also going to be spending a little more for that cut to equal the amount of meat you can slice out of a Cod. Either way, you will find your self with a few more bills in your wallet if you purchase these two fish and follow a recipe like this one, vs. shelling out the clams for the real deal. A dozen 5 to 8 oz Lobster tails is going to cost you a minimum of 60 bucks. So stary with me here and I’ll show you a cheaper, healthy Alternative!
Cutting your Fillet is Simple. Using a sharp knife, cut across the width of the fillet keeping a 1 1/2 inch portion between each slice. This will accurately portion out every cut piece to approximately the same size of tail meat you would be pulling from the average lobster tail. Now all you have to do is follow the recipe below to properly season the water for your Poor Man’s Lobster boil.
Poor Man’s Lobster Ingredients:
1 cod filet
1 pot of water
1/4 cup salt
1/4 cup sugar
2 tbsp lemon juice or half squeezed lemon
1/4 stick of butter
2 bay leaves (optional)