Grilled Lamb Chops with Pesto

Grilled Lamb Chops

Easy Grilled Lamb Chops with Pesto

I say these Grilled lamb Chops are easy to make because Lamb Chop recipes are simple and incredibly delicious, to boot.  I’m telling you, if you’re a steak fan, a rack of lamb, prepared properly, will blow your mind.  I, for one, now understand why there are so many historical stories about sacrificial lambs.  Okay, I might not get the whole religion part but I get that giving up and slaughtering your own lamb truly is a sacrifice, if you’re not gettin’ any!  I mean, COME ON!  Lamb Chops are sooo tasty.

Grilled Lamb Chops

The Secret to Grilled Lamb Chops

When you’re preparing Grilled Lamb Chops, all you need to do is clean them up a bit.  That means, trim the fat and remove the Silver Skin from the meat.  This will keep them lean and less chewy to eat.  If you want to get super fancy, you can French the bones as well but unless you’re serving the president, or someone that thinks they’re royalty, it really isn’t necessary.  Plus, sucking the fat off the bones is one of the best things about eating Lamb Chops, so don’t deprive yourself of that.  Go a head and let heart disease settle on in and enjoy yourself, for crying out loud.

Now, after you’ve cleaned the rack, you can Salt and Pepper and grill as is or cut it into Lamb Chop portions before you grill.  Either way it will turn out the same, so it’s entirely up to you.  You’re going to need a good Pesto and you can either buy it premade or you can try my recipe.  I’ve listed the ingredients down below with a separate video tutorial but if you want to see the original post for that, CLICK HERE.

These Grilled Lamb Chops are great with the Pesto alone but if you’d like to have something to dip them in, you might want to look into my Tzatziki Sauce Recipe.  It has a nice Greek Yogurt base that you’re going to love.

Grilled Lamb Chops with Pesto Ingredients:

1 Rack of Lamb
2 tbsp of Pesto
Kosher Salt and Pepper to taste

Pesto Recipe
3 cups Basil Leaves, freshly packed
1/2 cup Almonds
1/2 cup Parmesan cheese, grated
3 Garlic Cloves
1/2 tsp Salt
1/4 tsp Black Pepper, ground
1/2 cup Olive oil
1 tsp Lemon Juice, (optional)

Be sure to watch both the Pesto and Grilled Lamb Chops video tutorials and I’ll show you just how easy these recipes are to make.

 

 

 

 

 

 

Pork Chorizo – How to make Chorizo from Scratch

Pork Chorizo

The Best Pork Chorizo

This Pork Chorizo recipe is excellent and on point.  It’s got everything you want in a great Chorizo and it’s fun and easy to make.  In this post and video tutorial, I show you how to make sausage stuffed in hog casings and I give you the option of making sausage links that you can grill or make a real pasty Chorizo that you can combine with Eggs for breakfast, homemade Chili or some amazing burritos like this Chimichanga recipe.

Pork Chorizo

Making Pork Chorizo From Scratch

You’re going to need a good Pork Roast and either Pork Belly Fat or Fat Back.  I use 3 parts, a 2 to 1 ratio; 2 parts Pork to 1 part fat.  I cut everything down into portions that will fit through my meat grinder and then mix in all of my other ingredients.  From there it’s like clock work, stuffing the hog casings and twisting links.  Now there are some alternatives to this recipe that I’d like to mention.  If you don’t want to make sausage links you can twist the sausage up in saran wrap and I show you how to do that in my Italian Sausage video found HERE.

If you want a pasty Pork Chorizo, you’re going to want to make my homemade Enchilada Sauce and add it to this recipe.  There’s nothing else like it.  My recipe is thick and pure, so you’ll want to check it out before you decide to add your own or resort to a canned product.

If you’re interested in more recipes that use a kitchen aide to stuff hog casings, you should take a look at my Cajun Boudin recipe.

Pork Chorizo Ingredients:

2 lbs Pork Shoulder/Butt, ground
1 lbs Pork Belly Fat or Fat Back, ground

3 Garlic Cloves, chopped
2 tbsp Salt
1 tsp Pepper
1/4 cup Smoked Paprika
1 tbsp Cumin
1 tbsp Corn Syrup or Brown Sugar
1 tbsp Chili flakes
1 1/2 tbsp Red Wine Vinegar
1/4 Lard or Shortening

1 cup Enchilada Sauce, optional (CLICK HERE)

Follow the directions in my Pork Chorizo video tutorial and I’ll show you how easy this recipe is to make.

Crisp Chicken Burritos – Taco Time Style Chimichanga

Crisp Chicken Burritos

Taco Time Crisp Chicken Burritos

If you’ve never had fried Crisp Chicken Burritos, you’re really missing out.  Most folks would just call these Chicken Chimichanga’s, and they wouldn’t be wrong either, but Taco Time likes to call them Crisp Burrito’s.  I filmed and posted Taco Time’s Fried Crisp Bean Burrito recipe a while back, which is their original recipe, and those are phenomenal but they introduced these a few years later, with their beef recipe, and they quickly became one of my new favorite burritos.  I order these every time I hit the drive through.  You can make the Beef Crisp Burritos, using this same concept, by referring to my Chili No Beans recipe, if you’re interested.

Crisp Chicken Burritos

Crisp Chicken Burritos Filling

The filling recipe for these Crisp Chicken Burritos is very simple and easy to make.  It consists of four parts; cooked ground chicken, chopped onion, chopped green chili’s and cream cheese.  Technically you could get away with using canned chicken, if you want to make it even easier, but I find that cooking my own chicken tastes better and it reduces the sodium content drastically.  Now all you have to do is salt and pepper to taste.

Crisp Chicken Burritos

Frying Crisp Chicken Burritos

The secret to Frying an open end Crisp Chicken Burrito is simple.  Place about 4 ounces of the chicken and cream cheese mix in the center of a flour tortilla and spread it thin in the middle, leaving about a half inch of space on each end of the tortilla.  Rolling the burrito tight is very important and sealing the end of the tortilla with a flour paste will insure that the burrito won’t unroll or unravel while frying.  I can use a tooth pic to keep them together, if you prefer, but this is the professional way to do it.

Crisp Chicken Burritos Ingredients:

16 Flour Tortillas

2 lbs Ground Chicken, Breast, Thighs or both
8 oz Cream Cheese
1/2 Onion, chopped
4 oz Green Chilies, chopped
1/2 tsp Smoked Paprika, (optional)
Salt and Pepper to taste

Flour Paste
1/4 cup of flour
1/4 cup of water

Oil for frying

Follow the directions in my Crisp Chicken Burritos video tutorial and deep fry at 350 degrees Fahrenheit for 2 to 3 minutes or until golden brown.