Tag Archives: Lamb

Chili-Lime Grilled Lamb Chops

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I enjoy a good piece of grass-fed, dry-aged beef as much as the next food snob, but if given my ‘druthers, I’d take a properly cooked peice of lamb-leg, or lamb chop over cow, any day of the week.

Here’s a favorite recipe of mine, for grilling on top of La Caja China. Makes a great snack while the pig’s roasting!

8 rib lamb chops, 1 1/2 inches thick
1/4 C fresh lime juice
1 1/2 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoon brown sugar
1 teaspoon black pepper
3/4 teaspoon salt

In a small bowl, stir together the chili powder, cumin, sugar, salt, and black pepper. Brush both sides of chops with lime juice, and sprinkle the spice mixture over the chops, rub it evenly all over the meat, and chill the chops overnight.

Prepare La Cajita China, or grill, with glowing coals. For a “high-heat” sear, I like to use my Weber charcoal chimney set directly on the Cajita ash pan.  Fill the chimney 3/4, light, and allow to burn down to half full.

On the oiled rack of the grill or on a broiler pan in the broiler, grill or broil the chops 4 inches from the heat for 5 to 7 minutes on each side for medium rare, rotating halfway through for grill marks.

When I pull the chops off the grill, I let them rest for 10 minutes, then serve with rosemary roasted potatoes and sweet green peas.

Enjoy!

Chef Perry

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

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What the big boys (and girls) are grilling…4th of July BBQ Recipes from Food Network

Heyya Peeps!

Well, we’re countin’ down to Independence Day, and planning on what to grill up while Will Smith, once again,  kick’s some serious alien butt.

I really want to play with my new oyster racks, and I’m jonesing for some grilled lamb, as well, so I cruised on over to the Food Network site to see what the big boys (and girls) were throwing on the fire.

Here are a few that had me droolin’ on my keyboard…

Guy Fieri’s Malibu oysters. Mario’s black pepper drumsticks. Paula’s easy BBQ chicken. Bobby Flay’s Smoked Ribs. Alton Brown’s Pulled Pork. Giada’s Grilled Lamb

Six top celebrity chefs’ favorite grilling recipes for the Fourth of July!

“Time to kick the tires, and light the fires, big daddy!”

Guy Fieri’s Malibu Oysters
Total Time: 30 min
Prep: 15 min
Cook: 15 min

Yield: 8 oysters
Level: Easy

* 8 large oysters, BBQ size
* 1/3 cup mayonnaise
* 1 tablespoon white wine vinegar
* 2 tablespoons Parmesan
* Salt and freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon ground white pepper
* 1 cup fried potato sticks (recommended: Pik-Nik)
* 2 teaspoons olive oil
* 2 tablespoons finely diced red bell pepper
* 2 tablespoons finely diced red onion
* 1 1/2 cups baby spinach
* 6 ounces havarti cheese, sliced
* Rock salt, for baking

Preheat a grill to high. Preheat the oven to 500 degrees F.

Shuck the oysters and set aside in the refrigerator or on ice, keeping them in the shell.

In a small bowl, combine the mayonnaise, white vinegar, Parmesan, salt and freshly ground black pepper, to taste, cayenne, and white pepper. Stir to combine, and then stir in the fried potato sticks.

In a small saute pan, add the olive oil and heat over medium-high heat. Add the bell peppers and red onions and saute for 3 minutes, and then add the spinach and allow to wilt. Adjust seasoning, to taste.

Top each oyster with the spinach mixture, dividing evenly, and then do the same with the mayo mixture. Top with the havarti and place on a baking sheet lined with a layer of rock salt. Roast in the oven until cheese is bubbly and oysters are just warmed through, 5 to 6 minutes.

Let cool enough to handle, and then serve right away.

Recipe Courtesy of Food Network, 2011

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Mario Batali’s Spicy Black-Pepper-Coated Drumsticks
(Serves 6)

Partly cooking the drumsticks in the oven ensures that they will cook through on the grill without charring. You can bake the chicken early in the day or even the night before.

12 chicken drumsticks
Kosher salt
1/2 cup buttermilk
2 tablespoons Tabasco sauce, preferably chipotle
1 tablespoon fennel seeds, lightly crushed in a spice or coffee grinder
2 tablespoons freshly ground black pepper
2 fennel bulbs
4 ounces Gorgonzola dolce
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil

Preheat the oven to 400°F.

Place the drumsticks on a baking sheet and season all over with salt. Bake unadorned for 20 minutes (25 minutes if your drumsticks are very large).

Meanwhile, in a medium bowl, stir together the buttermilk, Tabasco sauce, fennel seeds, and black pepper. Set a wire rack over a large plate or a small baking sheet.

As soon as the drumsticks come out of the oven, toss them, in batches, into the buttermilk mixture and turn to coat, then place skin side up on the rack to drain. Spoon a little of the mixture, with the fennel seeds and pepper, over the top of each one, and set aside. (The drumsticks can be baked and marinated up to a day ahead; leave them on the rack, cover, and refrigerate. Bring to room temperature before grilling.)

Preheat a gas grill or prepare a fire in a charcoal grill.

Trim the fennel bulbs, cut lengthwise in half, and cut out most of the core. Cut into 1/4-inch-wide batonettes and toss into a bowl of ice water.

Crumble the Gorgonzola into a small bowl and mash with a fork. Add the red wine vinegar and stir with the fork until fairly smooth. Drizzle in the oil, stirring, to make a dressing. Pour into one or more shallow bowls for dipping.

Place the drumsticks on the hottest part of the grill, cover the grill, and cook, turning occasionally at first and then more often as they start to caramelize, until cooked through, 10 to 12 minutes.

Put the drumsticks on a platter. Drain the fennel sticks, pat dry, and place on the platter next to the wings. Serve with the Gorgonzola dressing.

Recipe Courtesy of Mario Batali’s Italian Grill (Ecco 2008)

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Paula Deen’s Easy After Work BBQ Chicken
Total Time: 40 min
Prep: 15 min
Cook: 25 min

Yield: 4 servings
Level: Easy

* 1 (3 1/2-pound) chicken, cut into 8 pieces
* Salt and freshly ground black pepper
* 2 cups bottled sauce or Easy BBQ Sauce, recipe follows

Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side.

Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve.

Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce
Easy BBQ Sauce:

* 3/4 cup ketchup
* 1/4 cup plus 2 tablespoons packed dark brown sugar
* 3 tablespoons white wine vinegar
* 2 tablespoons minced onion
* 2 tablespoons Dijon mustard
* 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco)
* 1/4 teaspoon freshly ground black pepper
* 3 tablespoons chopped scallions (white and light green parts)
* 1 1/2 teaspoons freshly grated lime zest
* 1 1/2 teaspoons freshly squeezed lime juice
* Lime wedges, for serving

In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.

Yield: 2 cups

Recipe Courtesy of Food Network, 2011

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Bobby Flay’s Smoked Ribs with Carolina-Style BBQ Sauce
Total Time: 19 hr 15 min
Prep: 30 min
Inactive: 12 hr 45 min
Cook: 6 hr 0 min

Yield: 4 servings
Level: Intermediate

Rub:
* 1/4 cup ancho chili powder
* 2 tablespoons Spanish paprika
* 2 tablespoons freshly ground black pepper
* 2 tablespoons dry mustard
* 2 tablespoons kosher salt
* 2 tablespoons ground coriander
* 1 tablespoon dried oregano
* 1 tablespoon ground cumin
* 2 teaspoons chile de arbol
* 2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed
* 1/4 cup canola oil

Mop:
* 2 cups cider vinegar
* 2 tablespoons light brown sugar
* 1/2 teaspoon cayenne powder
* Few dashes hot pepper sauce (recommended: Tabasco)
* 1 tablespoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* Mix of hickory and applewood chips
* 1 quart apple cider
* North Carolina Barbecue Sauce, recipe follows

Carolina Style BBQ Sauce:
* 1/4 cup canola oil
* 2 medium Spanish onions, coarsely chopped
* 6 cloves garlic, coarsely chopped
* 2 cups ketchup
* 2/3 cup water
* 1/4 cup ancho chili powder
* 2 tablespoons paprika
* 2/3 cup Dijon mustard
* 2/3 cup cider vinegar
* 2 tablespoons Worcestershire sauce
* 2 canned chipotle chiles in adobo, chopped
* 1/4 cup dark brown sugar
* 2 tablespoons honey
* 2 tablespoons molasses
* Kosher salt and freshly ground black pepper

For the rub:

Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.

In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.

Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.

Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.

For the BBQ Sauce:

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.

Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

Recipe Courtesy of Food Network, 2011

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Alton Brown’s Pulled Pork
Total Time: 24 hr 20 min
Prep: 20 min
Inactive: 13 hr 0 min
Cook: 11 hr 0 min

Yield: 8 to 10 servings
Level: Easy

Brine:
* 8 ounces or 3/4 cup molasses
* 12 ounces pickling salt
* 2 quarts bottled water
* 6 to 8 pound Boston butt

Rub:
* 1 teaspoon whole cumin seed
* 1 teaspoon whole fennel seed
* 1 teaspoon whole coriander
* 1 tablespoon chili powder
* 1 tablespoon onion powder
* 1 tablespoon paprika

Video: Watch Alton make this recipe

Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

Recipe Courtesy of Food Network, 2011

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Giada De Laurentiis’ Grilled Lamb with Salsa Verde
Total Time: 1 hr 25 min
Prep: 30 min
Inactive: 15 min
Cook: 40 min

Yield: 8 servings
Level: Easy

*  1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
* 1/2 cup chopped fresh Italian flat leaf parsley
* 1/3 cup chopped scallions
* 1/2 cup chopped fresh mint leaves
* 1/2 cup fresh lemon juice
* 2 teaspoons grated lemon peel
* 1 cup olive oil, preferably extra-virgin
* 2 teaspoons dried crushed red pepper flakes
* 3 1/2 teaspoons coarse salt
* 1 1/2 teaspoons freshly ground black pepper
* 1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
* 1 tablespoon minced garlic
* Nonstick cooking spray

Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.

Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.

Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

What’s on YOUR grill this 4th?

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La Caja China World – Roasting Box Recipes from Around the Globe

FOR IMMEDIATE RELEASE

June 16, 2011

Elk Mountain Books is pleased to announce the release of:

La Caja China World: Roasting Box Recipes from Around the Globe

by Perry P. Perkins

Publication Date: Jun 11, 2011
ISBN 1463563167
Page Count: 158
Binding: US Trade Paper
Trim Size: 7″ x 10″
Categories: Cooking / Methods / Barbecue & Grilling
US$14.95

From the author:

La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.

In La Caja China Cooking: The Secret to Perfect Roasting, we took a gastronomic tour of America.

With this new collection of recipes, your La Caja China becomes a magic carpet, allowing you to take your friends and family to the far corners of the world, and experience the delicious wonders waiting for you there!

In every culture and country that we researched in gathering this collection, we found people who enjoyed gathering together with loved ones, lighting a fire, cooking meat over it (or under it), and eating together.

Not coincidentally, we think, these folks shared a common passion for life and laughter, as well.

In La Caja China World, we invite your taste buds to join us on a globe-trotting adventure with dishes like:

Grilled Tri-Tip & Chimichurri in Argentina
Whole Roast Pig & Coconut Rice in Bali
Roast lamb & Potatoes in Greece
Beef Short Ribs & Scallion Salad in Korea
Christmas Goose in Sweden

If you’re looking to roast, grill, bake, braise, smoke, or barbecue; whether you’re cooking for a crowd, or creating memories with your family – look no further than La Caja China World!

La Caja China World is available from our eStore, as well as from our official Amazon.com Storefront.

Buy both La Caja China Cooking & La Caja China World, together, and get FREE shipping from Amazon!

Plus – Purchase your copy of La Caja China World by Friday, June 24th, and enter* for a chance to win a $50 grab-bag of your choice of La Caja China accessories! We’ll even pick up the shipping!

*To enter to win the grab-bag, participants must forward a copy of their e-receipt of purchase for La Caja China World, along with full name, mailing address, and personal email address, to editor@elkmountainbooks. All entries must be received by midnight Sunday, June 26th, 2011. One entry per copy ordered.

  ____________________________

About the Author

Perry P. Perkins is a freelance writer and work-from-home dad, born and raised in the Pacific Northwest (with a little time in Georgia.)

Perry has written several books, including two novels, four cookbooks, and two short-story collections. He writes regularly for a number of outdoor and travel magazines, Chicken Soup for the Soul, and several online foodie sites, including his own blog: www.burninloveblog.com

Both Perkins’ father and grandfather were professional chefs, and he was raised with a passion to cook, grill, and barbeque. One of three pit-masters behind Burnin’ Love BBQ, a local catering team, his favorite cooking equipment is La Caja China.

All of Perry’s books can be found at www.perryperkinsbooks.com

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Perry’s Dirty Little Secret Sauce

Okay, I typically make all my sauces from scratch, because I enjoy it and, well…they taste better!

However, if I’m running late on time, here’s my dirty little secret sauce:

1 C of your favorite bottled bbq sauce. (I like Sweet Baby Rays Brown Sugar, or Sweet & Spicy)
1/2 C apple cider vinegar and a dash of hot-sauce. (I like Franks “Buffalo Wing” sauce)
1/2 C honey
1/4 cup unsalted butter

This is best with pork and chicken. For beef/lamb: add 1/2 cup pan rendered drippings (from brisket or ribs), and omit the honey.

Bring to a low simmer and allow to reduce 20-30 minutes.

Pour it in a mason jar, and wow your guests with your “homemade” sauce…it’ll be our dirty little secret!

– Perry

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MEAT • FIRE • GOOD – The Burnin’ Love BBQ Cookbook is Now Available!

Heyya Foodies,

I can’t tell you how excited I am to announce that Burnin’ Love BBQ’s first cookbook, “MEAT • FIRE • GOOD” is now available!

Chris, Terry and I have gone all-out to share (almost) all of the secret recipes that have made Burnin’ Love BBQ so popular.

Take a look…

MEAT • FIRE • GOOD

ISBN: 1453657258
Page Count: 150
Binding Type: US Trade Paper
Trim Size: 7″ x 10″
Language: English
US$19.95

A collection of mouth-watering barbeque and grilling recipes by the boys at Burnin’ Love BBQ.

Back cover:

Shortly after man discovered fire, he discovered that if you threw a chunk of meat on the coals, let it blacken, and then dug it out of the ashes…it tasted freakin’ awesome!

Since that evolutionary milestone, man has taken barbeque (or grilling, or smoking, or whatever you want to call it,) to the four corners of the world, and adapted it to the local ingredients he found there.

If it walked, swam, slithered, or flew, early man found a way to cook it over fire…and God bless him for it!

“MEAT FIRE GOOD” takes you on a gastronomic tour of the globe, from classic Cuban and Indonesian dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.

Burnin’ Love BBQ’s pitmasters, Perry Perkins, Terry Ramsey, and Christopher Renner, include their most popular grill-top recipes, slow-smoked pit favorites, amazing side dishes; and dozens of step-by-step crowd-pleasers..

Favorites like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

“Barbeque – it’s not a skill…it’s our superpower.” – Burnin’ Love BBQ

Click on this thumbnail for a sample recipe:

If you would rather pay by check, please print this page, include your name and shipping address, and remit with $19.95 + $2.50 shipping for the first copy (for additional copies shipping = $1.00 each) to the address below.

If you’re interested in multiple copies (5 or more) please contact me at editor@elkmountainbooks.com for bulk order discounts.

Thank you!

-Perry

—————————————————————————————

Title: MEAT FIRE GOOD

Name………………………………………………… Copies @ $19.95 = ………

Street…………………………………………………

City…………………………………………………… S&H: + 2.50*

State………………………………. Zip………………….

Total Enclosed ………………

Please make checks payable to Perry P. Perkins, and mail to:

Elk Mountain Books
PO Box 21
Wilsonville, OR 97070

Paperback, 7″ x 10″. 150 pp., retail $19.95. Please add the following for shipping: USA US $2.50 for the first book*, US$1.00 per each additional copy. Canada US$5.00 for the first book, US$2.00 per each additional copy. For all other countries please add US$8.00 for the first book, US$3.00 per each additional copy. For orders outside the U.S.A., credit card payments only.

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Q & A: Roasting a whole lamb

Hi Perry,

I am cooking a 48 lb lamb on the caja china this weekend. Any suggestions on total cooking time, amount of charcoal, etc…? I’ve done a pig before, but I am concerned about cooking the lamb to medium-rare temperature.

Any suggestions would be greatly appreciated. Thanks!

Coby

————————

Coby,

Thanks for your post! Here’s the recipe from my cookbook, “La Caja China Cooking.”

Let me know if you have any further questions, and I hope the lamb turns out great!

-Perry

 

Moroccan Whole Roast Lamb
Recipe by Dee Elhabbassi

1 – Grass-fed, three-month-old lamb around 36-40 pounds, skinned. As much surface fat removed as possible.

4 sweet onions, pureed 2 C fresh garlic, ground
2 C butter 2 C olive oil
Salt to taste 3 bunches cilantro, diced
¼ C cumin ½ C coriander
½ C paprika 2 Tbs fresh black pepper

Combine all chermoula ingredients and mix together over medium heat until it forms a paste. (Chermoula is a Moroccan marinade.)

Allow chermoula to set overnight.

Rub this mixture over the surface of the lamb making sure to get it evenly distributed, inside and out. Plan on allowing the chermoula to sit on the meat for 48 hours before you cook.

Place the lamb between the racks, tie using the 4 S-Hooks, and place inside the box, ribs side up. Connect the wired thermometer probe on the leg, be careful not to touch the bone.

Cover box with the ash pan and charcoal grid.

Add 16 lbs. of charcoal for Model #1 Box or 18lbs. for Model #2 Box and light up.

Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid. Cooking time starts right now.

After 1 hour (1st hour) open the box flip the Lamb over (ribs down) close the box and add 9 lbs. of charcoal.

After 1 hour (2nd hour) add 9 lbs. of charcoal.

Do not add any more charcoal; continue cooking the meat until you reach the desired temperature reading on the thermometer.

IMPORTANT: Do not open the box until you reach the desired temperature.

Cooking a whole lamb is as much an event, as it is a meal.

Want to take the hassle out of meal planning? For super-simple, healthy and delicious dinner recipes, check out our FREE weekly meal plans and shopping lists! Your free membership helps us teach valuable cooking skills to at-risk youth!

With a little planning and preparation, it’s no more complicated than cooking a whole pig. Call ahead to your local butcher (if possible, one that specializes in Greek or Middle Eastern meats,) to order your lamb.

Plan on about 4 pounds of raw weight for each guest.

Carving a whole lamb can be intimidating, so take it in sections. You’ll need a large area to work with and several serving dishes or big pans.

Cut away the hind legs, then the forelegs. From here you can start carving up the individual sections.

The meat will be very tender, so slicing should not be a problem.

Fresh Lamb: Rare 140, Medium Rare 145, Medium 160

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La Caja China Cooking

Elk Mountain Books is pleased to announce the immediate release of “La Caja China Cooking” by Perry P. Perkins.

Click on Image to Purchase

La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.

In “La Caja China Cooking” Pit-master Perry Perkins takes you on a gastronomic tour of America, from Miami’s classic Cuban dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.

Perkins includes grill-top favorites, amazing side dishes, and step-by-step Caja China instructions for “in-the-box” crowd-pleasers like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

So, fire up the coals, pick your favorite recipe, and dazzle your guests with these simple, yet mouth-watering dishes.

Wonderful things can happen when you think inside the box!

Product Details

  • Paperback: 164 pages
  • Publisher: Elk Mountain Books (August 14, 2010)
  • Language: English
  • ISBN-10: 1451598017
  • ISBN-13: 978-1451598018
  • Product Dimensions: 10 x 7 x 0.4 inches
  • Foreword: Roberto Guerra
  • MSRP: US $14.95

About the Author

Perry P. Perkins comes from a long line of professional chefs. As a third generation gourmand, he focuses his love of cooking on bar-b-que, traditional southern fare, and fresh Northwest cuisine. Perry has written for hundreds of magazines, and his inspirational stories have been included in twelve Chicken Soup anthologies, as well.

Perry’s books include the novels Just Past Oysterville, and Shoalwater Voices, Elk Hunters Don’t Cry, and his new short story collection, Four From Left Field. Perry, his wife Victoria and their young daughter Grace live in the Pacific Northwest, and you can read more of his work at www.perryperkinsbooks.com.

All of Perry’s books are available on this page at Amazon.com

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Morocco – Bizarre Foods Style

Okay, so if you’ve been keeping up on this blog, you know I’ve been on a Moroccan kick lately.  I blame my friends at Dar Essalam, my favorite place to eat and the best resturant in Wilsonville.

Well, what could be better that to combine my current culinary obsession with my favorite foodie TV, Bizarre Foods?

Here’s Andrew Zimmern’s food crawl through Morocco, in seven YouTube videos, and a chance to experience lamb tongue and eye, cow’s heart, stuffed pancreas, cuttlefish, khlia (preserved meat in fat), poached calf’s brain, and pigeon pie.

I think that the Moroccan Jam el Fna market just got added to my bucket list!

Enjoy!

– Perry

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Rolled Moroccan Lamb Breast with Couscous Stuffing

This is a recipe I made up from parts of several others, as I couldn’t find one that fit the picture in my head. Dee Elhabbassi, owner and Executive chef at Dar Essalam (my favorite restaurant) shared her family’s chermoula recipe with me, and it’s fantastic!

Rolled Moroccan Lamb Breast with Couscous Stuffing

For the chermoula
1 sweet onions, pureed
2 Tbs fresh garlic, ground
1/4 C butter
1/4 C olive oil
Salt to taste
1 bunch cilantro, diced
2 Tbs cumin
2 Tbs coriander
2 Tbs smoked paprika
2 Tbs fresh black pepper

2 lamb breasts
2 cups dry couscous
3 cups chicken broth
1/4 cup butter
4 lg lamb cutlets
1 cup white wine
1 cup chopped dates
1/2 cup chopped almonds
1/4 cup chopped pistachios

Combine all chermoula ingredients and mix together over medium heat until it forms a paste.  (Chermoula  is a Moroccan paste, sort of a cross between a rub and a marinade.)

Carefully de-bone lamb breasts. Spread inside with chermoula, cover in plastic wrap and refrigerate 24 hours. Bring to room temp.

Brown butter and saute lamb cutlets, sprinkle with salt, pepper, and garlic. When browned, reduce heat, add wine, cover and slow-simmer 2 hours until meat is shreddable. Shred and set aside.

In butter, saute the dates, almonds and pistachios, about 5 minutes.

Light 10lbs of coals on La Cajita China (or preheat oven to 325.)

Combine couscous, shredded lamb, and date saute. Mix well and spread 1/2 of mixture inside each lamb breast. Roll and tie. Brown outside of lamb roll on grill (or in a skillet) move to  pan with rack, tent loosely with foil and roast and roast 2 1/2 hours, adding 8lbs of coals every hour.

Remove rolls from La Cajita China, wrap in heavy foil, then towels, and allow to rest at least 1 hour (2 is better.)

Slice and serve.

NOTE: As there’s not a lot of meat on the cooked breasts, it’s really more for adding flavor. Next time, I’ll serve a couple of lamb chops, spread with more of the chermoula, and grilled, along side this couscous.

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