| Real Life Recipes
Christmas / Holiday Party Meal Ideas |
|
| Roasted Rack of Lamb with Winter Root Vegetables 2 Racks of lamb cleaned and cut into chops 2 cups diced parsnips 2 cups diced beets 2 cups sliced onions 2 cups diced turnips 1 bunch of baby carrots 6 cloves of garlic 4 tbsp olive oil 4 tbsp balsamic vinegar salt and pepper Method: Season root vegetables with olive oil, balsamic vinegar, salt and pepper. Roast @ 400F for 40 minutes turning occasionally. Pan sear lamb chops in frying pan until golden brown. When root vegetables are done place lamb chops on top and roast for an additional 6 – 8 minutes. Remove from oven and serve immediately. Stuffed Rainbow Trout with Orange Braised Fennel 1 whole rainbow trout cleaned and deboned 2 cups of finely chopped shrimp ¼ cup of whipped 35% cream 1 head of sliced fennel 1 ripe orange 1 cup of white wine 4 tbsp of olive oil salt and pepper Method: Fold whipped cream and shrimp together in a bowl and stuff inside of fish. Season with salt and pepper and set aside. Sautee fennel over medium high heat with olive oil until soft and deglaze with white wine and orange juice. Transfer fennel into roasting pan and place fish on top. Roast @ 400F for 20 minutes. Remove from oven and serve immediately. |
|