Sunday, March 10, 2013

C & D Salsa of Death

This salsa is HOT HOT HOT.... so keep the milk and bread on hand.

2 cans diced tomatoes
3-6 Jalapeño peppers, chopped finely
2 Habanera peppers, chopped finely
Half Cup loosely packed fresh Cilantro (if in a quick salsa mood can sub dried cilantro 1 Tablespoon)
1 tsp. Cayenne pepper
1 Tbsp. salt
4 tsp. pepper
1 Tbsp. sugar
1 Teaspoon garlic powder
1 Tbsp. onion powder

Blend together in blender until finely processed, serve.

To tone it down a bit and not lose the flavor, drop to a half a Habernero pepper, deseeded. with two jalapenos.

Mint Pesto Lamb Steaks

Lemon Marinade

1/4 cup Olive oil
zest of one lemon
juice of 1 lemon
Salt- Fresh ground sea salt to taste
Dash of fresh ground pepper
1 small clove of garlic chopped
Dash of your Favorite steak or chop seasoning

Combine all ingreedients in a small bowl mix
Place 2 Lamb steaks (around 1.5 LBS) in large freezer bag and add marinate and let marinade for 4 to 6 hours.

Mint Pesto

1/8 Cup Toasted pine nuts
1/2 plus 1/8 cup Olive oil
 1/4 Cup Parm cheese
1 Teaspooon salt
2 small cloves chopped garlic
1 Teaspoon red wine vinegar
2 dashes italian seasoning
Freash ground pepper to taste
Touch of freash squezed lemon juice to taste

Toast Pine Nuts until golden brown.

Take mint off stems

Place all ingredients in blender and blend till Smooth.

Take your lamb out of the fridge 30 min before cooking and let rest at room temp.
Place a little olive oil and garlic in a sautee pan and heat oil on medium heat. Once oil is heated place your lamb steaks in frying pan. Cook for five min on one side before flipping steaks and cook for another 3 min on other for a med temp on your Lamb. Time may need to be adjusted depending on how thick your lamb steaks are. We served this with garlic Parmesan asparagus and baked corn on the cob.