| Real Life Recipes
Cheese Soup with Jalapeno Mozzarella and Honey Cornbread Croutons |
| Calamari Marinade Procedure: Lime Juice 8 oz vol. Sambel Olek paste 8 oz vol. Canola Oil 8 oz vol. Salt 1 tsp. Combine all ingredients. Clearly label and store below 40F. Braised lamb shanks YIELD: 12 port PROCEDURE: PART A Lamb Shanks 12 Provencal Rub As needed Canola Oil 6 oz vol Celery ¾ lb Cooking Onion 1 lb Carrots 2 lbs Tomato Paste 1 can Garlic 8 cloves Corktown Honey Red 4 oz vol. Red Wine 1.5 L PART B Rosemary 3 sprigs Thyme ¼ bunch Gravy 2 Cups Bay Leaf 1 leaf Water A 5 liters Beef Base 8 oz wt Salt and pepper To taste PART C Thermo Flo 3 oz wt Flour 3 oz wt Water B 1 Cup Marinate lamb with Provencal rub and oil for 30 minutes. Sear lamb shanks in rondeau, brown on all sides. Add Chopped onions and carrots to same pan and caramelize. Add tomato and garlic and cook for 3 minutes. Deglaze with red wine and add PART B. Cover pot with foil and braise for 1 ½ hours until meat is tender but still on the bone. Remove shanks from braising liquor. Strain and thicken with PART C. Allow to cool. Store with shanks standing up in thickened sauce. ***You must save the braising juice for the sauce*** |