Thursday, March 7, 2013

LAMB CHOPS WITH THAI PEANUT SAUCE AND QUINOA WOW!! ENJOY DAN:

LAMB CHOPS WITH THAI PEANUT SAUCE RED PEPPER STUFFED WITH QUINOA
       Serves 2                                                                                         by CHEF DAN:

INGREDIENTS:

2 lamb chops

STUFFED RED PEPPERS:
1 tablespoon olive oil, divided
2 red bell peppers
1/2-cup quinoa
2 scallions, slice on the bias in 1-inch pieces
1 teaspoon smoky paprika
1 garlic clove
1 tablespoons lime juice
1/4- toasted pine nuts
1/4-cup dried currants
Pinch red pepper flakes

PEANUT SAUCE:
2 garlic cloves
1/4-cup cilantro leaves
3 tab tablespoons peanut butter
1 tablespoon olive-oil
2 teaspoon (EACH) Thai green curry, lime juice, fish sauce, soy sauce and ketchup
1 teaspoon brown sugar
1/4-cup water

DIRECTIONS FOR RED PEPPERS:    (PRE-HEAT OVEN TO 350 DERGREES)
1.   Place peppers cut side open on a baking sheet, and drizzle with olive oil and a pinch of salt. Or place in boiling water for 12-15 minutes, and then cut in half.
2.   Bake for 15 minutes or until peppers begin to soften.
3.   Cook quinoa according to package directions.
4.   In a skillet over medium-heat, add reaming olive oil, toss in scallions, paprika, garlic and salt and pepper to taste.
5.   Stir in lemon juice, pine nuts, currents and red pepper flakes.
6.   Add the cooked quinoa, mix thoroughly and heat through.
7.   Fill the red pepper with the quinoa mixture.
8.   Bake uncover for 10-12 minutes, serve on a plate with lamb chops.

PEANUT SAUCE:     (PRE-HEAT 0VEN TO 400 DEGREES)
1.   In a food processor, pulse all the ingredients together until smooth.
2.   Spreads 1/4-cup paste over lamb chops.
3.   In a cast iron fry pan add olive oil over medium-high heat.
4.   When sizzling add lamb chops and cook 3-minutes on each side.
5.   Place in pre-heated over and cook for 4-8 minutes, for medium-rare.
6.   Let rest for 5 minutes and pour reaming peanut sauce over the top.
7.   Serve with quinoa stuffed red pepper.
     ENJOY DAN:         BON-APPETITE!!



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