eGourmet Recipes

Ingredients
1 rack of lamb, trimmed (about 1 ½ pounds)
¾ teaspoon salt
>½ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons Spicy Ginger Pear Mustard
¼ cup seasoned bread crumbs
1 tablespoon grated parmesan cheese

Season rack of lamb with salt and pepper on both sides. Heat a medium skillet over medium high heat, and when hot, add oil. When oil is almost smoking, add the rack of lamb and brown well on both sides about 5-6 minutes. Remove from pan and let cool slightly.

Preheat oven to 450 F.

Using the back of a spoon spread Spicy Ginger Pear Mustard over all sides of the lamb. In a small bowl mix breadcrumbs and grated parmesan cheese together. Press the mixture onto the lamb rack.

Place the lamb rack on a baking sheet and bake for 15 minutes for medium rare. Allow lamb to sit 5 minutes before slicing into chops.

• 2 tablespoons Pecan Oil
• 1 large garlic clove, minced
• 1 cup heavy cream
• 1 large roasted red bell pepper, skinned, seeded, and cut into thin strips
• 2 tablespoons fresh lime juice
• 12 cup chopped fresh cilantro leaves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 4 boneless, skinless chicken breasts, about 6 ounces each, grilled and cut into strips
• 3/4 pound linguine, cooked and drained
• ½ cup freshly grated Parmesan cheese

Heat the pecan oil in a large skillet over medium heat.  Add the garlic and cook for about 30 seconds.  Add the cream and bring to a boil.  Add the bell pepper, lime juice, cilantro, salt, black pepper, cayenne and chicken.  Cook for about two minutes.  Transfer the mixture to a large bowl.  Add the pasta and toss to coat evenly.

Serve with the Parmesan cheese.

1.5  lbs. ground turkey
2 medium chopped onions
3 cloves fresh cracked garlic
1 drained and rinsed 16 oz can kidney beans
1 drained and rinsed 16 oz can black beans
2 – 14.5 oz cans sliced or diced tomatoes.
1 – 8 oz can tomato sauce
1 Tbsp. Mitch’s Oh Yeah! Original Spice Blend
1 Tbsp. chili powder
1 tsp. salt
1 tsp. fresh ground pepper

Brown ground turkey, onions and garlic. Transfer to slow cooker. Stir in remaining ingredients. Cover slow cooker and cook on low 8-10 hours or on high for 4 hours. Garnish individual servings with sour cream or cheddar cheese.

2 – 3 lbs. Tri Tip Roast
2 – 3 Tablespoons Mitch’s Oh Yeah! Original Spice Blend
¾ cup Italian salad dressing
2 Tablespoons soy sauce

Trim the fat from the tri tip and thoroughly poke holes in the meat with a fork and place the roast in a large Ziplock® bag. In a medium bowl add the Mitch’s Oh Yeah!, salad dressing, soy sauce and mix well. Pour marinade over meat and marinate overnight. Grill the tri tip at 400 degrees and occasionally flip the meat until a 130 internal temp is reached for medium rare. Let the roast rest a few minutes before slicing across the grain.

Cover the bottom of a heavy skillet with Kinloch Plantation Pecan Oil. Season to taste with salt, pepper, garlic powder, lemon pepper and Brocade Frog’s Reggae Rub.

Brown chicken breast on each side at medium, to medium high taking care not to overheat the chicken.

Cook three to five minutes on one side, turn over and cook for two to three minutes.  Turn down fire and cook three minutes on each side.  Remove and drain any excess Pecan Oil and enjoy.

The chicken breasts also make a great addition to a vegetable stir-fry.