This Leg of Lamb recipe is phenomenal and I’m not just saying that. It’s got all of the flare and Sweet flavor that any Lamb recipe should have. It’s succulent, tender and it’s got a nice caramelized glaze that just can’t be denied. Some could argue that it’s Asian influence makes this a Hawaiian recipe but I didn’t consult any Asian or Hawaiian recipes before I put this together. Though, I do have plenty of experience with the majority of these ingredients, the variety, I think will shock you.
4 to 6 lbs Leg of Lamb
The secret to a great leg of lamb lies in the combination of a balanced flavor with a tender, slow and low roast. How is this achieved? Well, I’ve learned that beef is generally more pleasant to eat because of the saturated fats. Lamb, however, has unsaturated fats that oxidize, giving it a stronger gamy taste that can tend to be a bit overwhelming. Mustard and Vinegar can be applied to neutralize the process and minimize the unpleasant taste. In this recipe, I’ve chosen to use Wasabi and it really does the trick. And, you don’t have to be afraid of using it either. Wasabi has a mixture of cabbages, horseradish and mustard that really evens out the flavor and there’s no unbearable heat either. In fact there is no spiciness left in the meat, whatsoever. And after the Sweet Chili Glaze caramelizes, you’ve got yourself one helluva Leg of Lamb!
If you love Pumpkin Pie and you love Milk Shakes, then this Pumpkin Pie Milk Shake is you’re new go to recipe because it’s incredibly easy and delicious. It’s typically a seasonal ice cream shake that is advertised and sold, in restaurants everywhere, based on the ripening of Pumpkins in the Fall. Even Weiner Schnitzel has had it on their Menu for years and they taste great. But, we don’t want to buy their’s, we want to make our own and it’s really easy to do so.
After all, it is a Pumpkin Pie Milk Shake
To make this Pumpkin Pie Milk Shake, I don’t care if you like to cook down your own pumpkin or if you like to buy it in a can. You’re still going to need the other basic Pumpkin Pie ingredients to pull off this shake, if you’re making it from scratch. There is, however, a simple cheat that I introduce in the video. If you already have a premade pie or have some left over from your Thanksgiving holiday this year, you can add that to the Ice Cream, instead of just the pie filling, and it will still turn out great. You’ll even get the added bonus of that Cookie Crust blended in with it. If you think that sounds crazy, just think about a Cookies and Cream Milk Shake for just a moment and let that sink in.
Pumpkin Pie Milk Shake Ingredients:
1 qt Ice Cream
1 cup Milk
1 cup Pumpkin Pie Filling or 8 to 10 oz pumpkin pie slice
Eggs are optional. I don’t add them personally, because I’m not baking, but it wouldn’t hurt the milk shake and it would even add more flavor. Just think Egg Nog. So if you want to add them, the recipe calls for 3. Just watch the short video tutorial for this Pumpkin Pie Milk Shake and I’ll show you how easy this is to make.
Using a Chicken Brine is very important if you want a seasoned bird, through and through, and this Tin Can Chicken Brine Recipe is practically Fool proof. The Pic above is exactly what I used in the filming of this video recipe and the pic below is the final product, spruced up with a fancy cut and some Italian Parsley.
It’s critical to understand that a Brine doesn’t just season the meat, it keeps the Chicken very moist and tender. That’s why it’s gaining so much popularity around the holidays. The best turkeys in the world are marinated in Brine for a minimum of 24 to 48 hours before they are baked or fried. The secret really lies in the Salt. I’ve estimated that the proper salt content for a brine is a 1 to 3 ratio, plus additional seasoning. So if you want to try this recipe let me know how it turns out and what you thought in the comments. And if you’re interested in learning How to Carve a Whole Chicken or if you’d like a Cantonese Chicken recipe, check out these underlined and/or highlighted links.
Chicken Brine Ingredients:
1/3 #10 Can of Water (3 to 4 cups)
1/3 cup Crawfish Boil Seasoning
1 tsp Sage
1 tbsp Rosemary
Bring half of the water to a boil with the added ingredients and remove from the heat. Immediately add the rest of the cold water add let it rest for 10 min. before adding to the bird. Marinate for at least 24 hours before roasting.