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How To make Chef Kimos' Rack Of Lamb
1 Rack of lamb;
Garlic; cloves, sliced Salt & pepper Oil Sauce 2 tb Butter
1/2 c Mint jelly
2 tb Vinegar; i use wine vinegar
1 tb Dry mustard
Hi again. This recipe was given to me by a chef friend at the Haiku Gardens Restaurant in Kaneohe on the Island of Oahu, Hawaii. Have made it often. This restaurant is right out of "RAIN"" by Sommerset Maugham. It overlooks an awesome valley surrounded by the Koolau mountains. The royalty, Alii, used the valley as their exclusive summer hide away from the heat of the other side,leeward side, of the Island. I lived very near to it and in the Valley for a number of years. Place slivers of garlic along the bones and the base of the rack. Salt and pepper all over. Heat small amount of oil in a skillet to very hot and quickly brown meaty top side of rack only. Don't allow it to cook or burn. Place rack in a baking dish. While oven is preheating to 350* to 375*, make sauce. SAUCE: Heat to just below boiling point while stirring constantly Use to baste rack and as a sauce to serve with it. I usually doubled the recipe to have enough. Place baking dish on center rack of preheated oven. Pour 1/2 of the sauce over rack of lamb. Cook for about 20+ minutes but usually not more than 25 minutes per pound. Serve and accept the ovations from family and friends. BTW, this sauce makes a very good barbecue sauce. That's it, after posting these two recipes for rack of lamb I am out of here to get one for myself.:):) Really. I will post one last one later for you Elaine and other lamb lovers. It is nice to be able to get good lamb all year round now. Enjoy-----GUY FROM: GUY ATTWOOD (NFWF89A)
How To make Chef Kimos' Rack Of Lamb's Videos
Ancient Greek Pizza Recipe: Ladenia Kimolou
Print this recipe here:
Ingredients
2 cups water, lukewarm
1 teaspoon granulated sugar
1 and 1/2 teaspoons active dry yeast
1/4 cup all-purpose flour
4 cups (615g) bread flour
1 and 1/2 teaspoons salt
1/4 cup olive oil
The toppings:
1-2 tomatoes sliced into wedges
1 red onion, thinly sliced
1/4 cup olive oil
salt and black pepper to taste
1 tablespoon dried crushed oregano
Instructions
In the bowl of a tabletop mixer that has been fitted with the dough hook attachment, add the water, yeast, sugar, and the 1/4 cup of flour. Whisk it together and let it sit for 8-10 minutes to proof. The yeast is ready when it forms a cloud at the top of the mixture.
In a large mixing bowl, add the bread flour and salt and mix them together.
Once the yeast is ready, add the flour mixture to the mixing bowl along with the quarter cup of olive oil and knead on low speed for 10 minutes.
Transfer the dough into an oiled bowl and cover with plastic wrap. Set it aside in the warmest part of your home to rise until doubled in volume. About 1-2 hours.
Preheat the oven to 400 °F, 200 °C.
Grease a 12-inch (30 cm) round pan or a 9 by 13-inch baking tray with olive oil.
Spread the dough onto the prepared pan and set aside while you prepare the topping.
Add the tomato and onion to a bowl. Drizzle with the olive oil and season with salt, pepper, and oregano. Toss together and place the veggies on top of the dough.
Bake on the center rack for 35-40 minutes.
Allow the bread to cool for 5-10 minutes and serve. Kali Orexi!
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Comment préparer vos pains Hamburgers style pretzel?
Farine 700g - Plain flour 700g
Levure boulangère 2 càc - Dried yeast 2 teaspoons
Miel 1 càs - Honey 1 teaspoon
Eau tiède env 250ml - Warm water approx 250ml
Beurre fondu 4 càs - Melted butter 4 spoons
1 oeuf - 1 egg
Sel - Salt
Bicarbonate de soude 2 càs - Baking soda 1/4 cup
Bon Appétit ????
Comment préparer vos pains Hamburgers?
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