Saturday, July 18, 2020

Sunday Dinner July 19, 2020

On the Menu

                                                       Ana's Grilled Vegetable Plate

Choose vegetables and fruits that take well to grilling, such as peppers, mushrooms, eggplant, tomatoes, carrots, potatoes, cabbage, zucchini, squash, onions, mushrooms, artichokes, and asparagus. Apples, pears, peaches, avocados, mangoes, pineapples, strawberries, melons, plantains 
   For the Marinade
¼ cup balsamic vinegar
1 lemon, juiced
1 orange, juiced
1 tablespoon Dijon mustard
2 garlic cloves, minced
½ cup olive oil
½ teaspoon sea salt
freshly ground pepper to taste

Whisk together all ingredients and pour over vegetables, let them marinate 30 minutes.
Shake off any excess liquid, reserve remaining marinade for basting. 
Grill on medium heat or roast in a 450-degree F oven.
Turn the vegetables/fruit often, brushing on more marinade as needed.
Remove the vegetables/fruits when they can be easily pierced with a fork.

  Garlic and Rosemary Roasted Leg of Lamb
6 - 8 Servings
1 (6-pound) leg of lamb, trimmed and tied
6 large garlic cloves
2 sprigs fresh rosemary leaves, chopped
½ teaspoon sea salt
1 teaspoon black pepper
1 tablespoon olive oil

Preheat grill to high
Place garlic, rosemary, salt, pepper, and olive oil. in a food processor and process until the garlic and rosemary are finely minced.
Thoroughly coat the top and sides of the lamb with the mixture.
Allow to sit at room temperature 30 – 60 minutes or overnight.
Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F.
Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1¼  to 1½  hours.
Remove lamb from the grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into ¼ inch thick slices.

6 - 8 Servings
1 tablespoon olive oil
1 medium onion diced
2 medium jalapeno pepper, seeded diced
1 large bell pepper, sliced thin
3 large garlic cloves, sliced
1 celery stalk, sliced, thin
1 bay leaf
1 ½ teaspoon sea salt - divided
3 tomatoes, diced
6 okra pods, sliced
1 head cabbage
¼ teaspoon cayenne or chipotle pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons oregano

Heat a large skillet or wok on medium add the olive oil and turn heat to medium-high, add the onions,  peppers, garlic,  celery, bay leaf, and ½ teaspoon sea salt, sauté approximately 3 minutes.
Add the tomatoes and okra continue sautéing until all liquid is absorbed.  
Add cabbage, remaining salt, cayenne, granulated garlic, and onion, and oregano mix thoroughly, cover and simmer 20 minutes remove from heat, and keep covered if desired tenderness is reached.   If cabbage is tender enough for your taste, uncover to release steam or serve immediately.
Remove bay leaf before serving.

Red Beans and Rice
6 Serves


1 pound dried red kidney beans
12 cups water
1 tablespoon grapeseed oil
1 medium onion chopped
1 green pepper, chopped
½ cup chopped celery
2 medium jalapeno peppers, seeded, chopped
4 cloves garlic, chopped
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 teaspoon salt
2 bay leaves
1 teaspoon Tabasco sauce or any hot sauce
1 tablespoon Worcestershire sauce
Chopped scallions or parsley for garnish


Sort beans by removing any broken or disfigured beans, rocks, dirt, and any other debris.  Rinse thoroughly and drain. Put beans in a large saucepan, cover with water and soak overnight.  To quick-soak the beans, bring the pot to a boil, turn off the heat, cover and soak for 1 hour before cooking. While beans are soaking, heat the oil in a medium saute pan add the onions, peppers, celery, and garlic cloves saute until onions are translucent. After the soaking the period is over, add the sautéed vegetables, dried seasonings, bay leaves, Tabasco and Worcestershire sauce mix thoroughly, cover and cook over low heat 2 – 2 ½ hours, stirring occasionally. Serve beans over steamed brown rice and garnish with scallions or parsley.


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