10 Awesome Summer Cocktails!

It's Summer Cocktail Time at Go Ahead... Take A Bite!!

So pull up a stool,  grab a notepad and a pen (or use the "print friendly" feature that's at the bottom of each post) and jot down a recipe or two. Heck, why not get 'em all down on paper so you can be ready to rock like a pro mixologist with this whole line-up of awesome cocktails at your next summer gathering!!

I'm going to include the brand names of some liquors or get specific about other ingredients in the cocktails listed here today, but please note that I have not been compensated for mentioning or sharing my opinion about these products. They are simply just my preferences.

All amounts are for one cocktail, unless **otherwise specified. I've made sure to include tips for making the best cocktails that you can. Of course, here at GATAB, we always drink responsibly.  Please don't ever drink and drive!


1)

 Blood Orange Martini

I discovered this cocktail at a very nice restaurant that Hubbs and I visited while on vacation. I only had a tiny sip, since I already had my cocktail of choice in front of me. (that would be recipe number 3, in case you were wondering.) If I hadn't, or if I was a two cocktail kind of gal these days, I'd have ordered one of these in a heartbeat!

• 4 Oz Vodka
• 1/2 Oz Triple Sec or other Orange flavored Liqueur
• 2 Oz Blood Orange Juice
• Slice of Orange for garnish

Combine all ingredients (except the orange slice), with a generous amount of ice in a cocktail shaker. Shake vigorously for a few seconds. Strain into a martini glass. Garnish with the orange slice.

 2)

 Tom Collins

This cocktail (or technically "highball") can be made with either Gin or Vodka (Vodka Collins) which is my personal preference. It's a light and refreshing summer thirst quencher that goes down smooth and easy on a hot summer day, so try not to get too carried away!

• 2 Oz Gin
• 1 Oz Lemon Juice
• 1 Tsp Superfine Sugar (or 1 Tbls Simple Syrup)
• 3 Oz Club Soda or Collins Mix
• 1 Maraschino Cherry
• 1 Orange or Lemon Slice

In a shaker that is half-filled with ice cubes, combine the gin or vodka, lemon juice, and sugar. Shake well. Strain into a tall glass filled with more ice. Add the club soda. Stir gently and garnish with the cherry and orange or lemon slice.


3)

 The Dirty Martini

This is one of my favorites, on the rare occasions that I treat myself to a cocktail. I don't drink much alcohol these days, because of some of the medications I take, but when I do.... well, let's just say that I like my Dirty Martini's extra dirty. ;~) If you like (or love, as is the case with moi) green olives, then you'll go bonkers for this smooth and savory libation!

• 2 Oz Grey Goose (unflavored) Vodka
• 1 Oz Brine from the Olive Jar
• Splash of Dry Vermouth
• Olives for garnish

Pour just a bit of Dry Vermouth into a chilled martini glass and swirl it around a couple of times. Pour it out. (yes, I said pour it out - it should just be a whisper) Pour the rest of the ingredients into a cocktail shaker full of ice. Shake well and strain into the chilled martini glass. Garnish with as many olives as you can fit on a toothpick or one of those cute cocktail spears.

4)

Gin and Tonic

This is another well know, established cocktail in the "highball" category. According to what I've always been told, it's considered the "official" cocktail of Great Britain. I found this recipe in magazine article interviewing an American ex-pat who'd been living in England for several years and what follows is his recipe for "THE Perfect Gin and Tonic". I do like to try and defer to the experts when it comes to such classic food and libation, so cheerio, let's go! 

• 3 Oz Bombay Sapphire Gin (or "Mother's Ruin")
• 4 Oz Schweppes's Tonic Water (the use of any other brand of tonic is likened to treason - or so I've heard)
• 1 Tbls Lime Juice (fresh... never bottled, also as per above mentioned reason, but I do agree)
• Lime Wedge for garnish

Pour the Gin over ice in a tall glass. Add the Tonic and the Lime Juice and stir gently.  Garnish with the Lime Wedge. Now, I've also been told that one should make a batch of ice cubes out of the tonic water, specifically for these beloved G&T's, but it isn't mandatory. I'll leave that up to you.

The use of Bombay Sapphire gin is also highly recommended by many Brits, but since I despise all things Gin, I'll leave that up to you. I must admit that the idea of rimming the glass with the wedge of lime before adding it as a garnish, is a great one and I actually recommend it highly for just about any highball recipe. 

5)

 Limoncello Spritzer

Limoncello is an Italian Lemon Liqueur made by simply taking handfuls of fresh lemon rind and soaking it in grain alcohol (Vodka works perfectly) for a couple of weeks. It can be as smooth or as hearty as you like it to be, depending on the amount of lemon rind you use and the length of time that you allow it to steep.

It's great on it's own as an aperitif or even better in this luscious summer cooler. Just be sure to take only the yellow skin from the lemons, leaving as much of the white pith behind. It's the most bitter part of the rind.

• 3 Oz Limoncello
• 1 Oz Frozen Lemonade Concentrate
• 4 Oz Sparkling Water
• Lemon Wedge for garnish

Pour the Limoncello over a glass filled with ice. Add the Frozen Lemonade Concentrate (in a small amount first and then taste for desired sweetness) and top it off with the Sparkling Water. Stir gently and garnish with a Lemon Wedge.
(I also recommend rimming the glass with a bit of lemon juice and sugar! Yum!)

6)

 Cosmopolitan (or Pink See-Thru)

Here's another favorite of mine that I tend to gravitate toward in the warmer months. It's best known as the drink of choice for four very famous (although fictitious) New York City ladies named Carrie, Miranda, Charlotte & Samantha!

Some recipes I've seen call for a full ounce (or more) of Cranberry Juice, but the majority of bartenders that I've asked, say to use "just a splash" to give it color. The splash is my preference, but if you like more Cranberry, by all means, be my guest!

• 2 Oz Gray Goose L'Orange Vodka (or unflavored)
• 1 Oz Cointreau
• 1 Oz Fresh Lime Juice
• 1/2 Oz (splash) Ocean Spray Cranberry Juice
• Slice of Lime for garnish

Pour all ingredients into a shaker filled with ice.  Shake well. Strain into a chilled martini glass and garnish with a wedge or a slice of lime.

7)

Watermelon Martini

I've never made this yummy drink myself because well... frankly, I'm a bit too lazy to make the Watermelon puree/juice.  It really isn't that difficult to do, but it's a few more steps than I usually feel like taking when I'm in the mood for a cocktail! The best way to remove my laziness from the equation of course, is to make the puree a day ahead so that it's right there in your fridge, ready to build a delicious fruity summer treat. (a treat that's just for the adults, though!)  **This recipe makes two drinks.

• 1 Cup Watermelon Juice (press fresh watermelon chunks through a sieve or cheesecloth)
• 1/2 Cup (4 oz) Vodka
• 1/4 Cup Simple Syrup (we've done that a couple of times... check here for the recipe)
• Juice of 1 Lime
• Ice
• Watermelon Slices, for garnish

In a shaker that's half filled with ice, add the Watermelon Juice/Puree, Lime Juice, Vodka and Simple Syrup. Shake vigorously. Strain into chilled martini glasses and garnish with fresh watermelon slices.  Now, that's refreshing!

8)

 Margarita

Ahhhh! The ubiquitous, yet always festive Margarita! Now, I must confess that I simply cannot drink a Margarita made with "bar mix". Bar mix is that pre-made lemon-lime mixture that some bars use for cocktails requiring a citrus base. Not only do I not care for the taste that this concoction lends to a drink, but it gives me horrific heartburn too. So.... why use the stuff?  Especially when it's just as easy and quick to do it the right way?  You can certainly make your drink the way that you want to, but I really think if you try it my way, you'll never go back to a mix!

• 1 1/2 OZ Tequila (100% agave is what we prefer)
• 1 1/2 OZ Triple Sec or Cointreau (for this basic version I use Triple Sec)
• 1 to 1 1/4 OZ of Fresh Lime Juice
• Salt for the rim of the glass
• Wedge of Lime for garnish

Pour all ingredients (except lime wedge and salt) into a shaker filled with ice. Shake well and strain into a well chilled margarita or martini glass that has been "rimmed" with the lime wedge and dipped in salt. I use coarse Kosher Salt, but if you like, you can use Sea Salt, regular Table Salt or no salt at all.

9)

Creamsicle Martini

This cocktail is one that I consider to be more of an after dinner drink. You could call it, dessert in a glass, really. It's rich, creamy and icy cold. What better way to end the perfect Summer meal? Or, maybe just to have as a treat after a long day of work?

• 2 Oz Vodka
• 1 Oz Triple Sec
• 1 Oz Orange Juice
• 1 Oz Heavy Cream
• 2 Tbls Sugar, mixed with the zest of 1/2 an Orange

Combine all ingredients in a shaker with ice. Shake vigorously and strain into a chilled martini glass, rimmed with the Orange and Sugar.

10)

Classic Mojito

What would a list of Summer cocktails be without the classic Mojito! This drink has been around for many years, but has regained it's popularity within the last decade or so. It's often referred to as Earnest Hemingway's favorite drink, during his years spent living & writing in Key West Florida, but that's not exactly true. 

The drink that "Papa" Hemingway made famous, (first in Cuba and then in the Keys) is actually called a "Hemingway Daiquiri" and while the ingredients are somewhat similar to a Mojito, it's flavor is different. And quite tasty, at that!

(I'm feeling pretty generous today, so as a bonus, I'll include the recipe for this lovely concoction as well. Consider it my little gift to you! But first, let's get on with the Mojito, shall we?)

• 8 fresh Mint Leaves, stems removed
• 1/2 Lime, cut into fourths
• 1 to 2 tablespoons Superfine (or "bar") Sugar
• 1 cup crushed ice
• 2 OZ Cruzan or Bacardi White Rum
• 4 OZ Club Soda

Place the mint leaves and 2 wedges of lime into a rocks or highball glass. Crush the lime and mint leaves with a muddler to release the oils from the mint and the juice and oils from the lime. Add a third lime wedge and the bar sugar, and muddle a little bit more, until you've released as much lime juice as possible and the mint leaves are in tiny pieces.

Here's the part where you might want to, but please don't, strain the drink. Fill your glass 3/4 full with ice. Pour in the rum, then top it off with the club soda. Give it a stir, then give it a sip. If it's a little too bitter for your tastes, just add another 1/2 to 1 tsp. of sugar and stir it in. Garnish the glass with the last of your lime wedges and enjoy!

11) Bonus!!

The Hemingway Daiquiri

So, here it is... The little bonus cocktail that I promised to share! (see above) My first experience with this drink was at an awesome restaurant in Jensen Beach Florida, called Conchy Joe's. They serve the "HD" in icy cold metal mugs with a piece of sugar cane to use as a stirring stick. Talk about refreshing!

If you've never tried this cocktail before, I highly recommend that you give it a go! If you have the opportunity to experience one (or three) of them at Conchy's, all the better! 

• 2 & 1/2 ounces White Rum, like Bambu (or Bacardi)
• 1 ounce fresh Lime Juice
• 1 ounce fresh Grapefruit Juice (please don't use the concentrated stuff)
• 1/2 ounce of a good Croatian Maraschino Liqueur, like Maraska

Combine all of the ingredients in a cocktail shaker full of ice and shake it up vigorously. Strain the drink into a large rocks glass (or a metal mug, if you've got one) add a wheel of lime to the rim and if you just happen to have one on hand, a short stalk of sugar cane... and enjoy!

Earnest "Papa" Hemingway

Enjoy!  And please remember to drink responsibly... Please don't drink and drive!

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(This Post Was Formerly Titled Seasonal Food Friday: Week Seven)

Seasonal Food Friday - Week Six

Welcome to the sixth installment of Seasonal Food Friday!  This weeks featured recipe is for Asian Chicken and Noodle Salad. There are probably a thousand variations out there for this salad, but that's the beauty of a dish like this. It's so versatile that you can make it 50 times and never have it exactly the same way twice!

Aside from the fact that it's delicious, it's THE best way to get loads of nutritious veggies into your kids without their knowledge.  Shhh.... They'll have no idea that all those super delish noodles and that moist, tender chicken are just part of this vegetable packed  meal in a bowl.  You can also add juicy mandarin oranges or plump green grapes and they'll think you've lost your mind and given them a forbidden treat, instead of a hearty and healthy meal.  After all, June is National Fruit and Vegetable Month!

The traditional/original recipe calls for the packaged ramen style noodles and I made it this way for many years, but as time went by and the daughter-child eventually flew away from the nest, I no longer had them in the house on a regular basis. That's when I realized (took me long enough!) that I could use any old pasta that I wanted to!  Pasta is one staple that I always have plenty of on hand.  Different styles of Asian noodles happen to be part of that selection. 

I generally use Soba Noodles for this salad.  They're made from buckwheat flour and are high in fiber and jam packed with essential amino acids and antioxidants.  More importantly... They're delicious! I just break them in half or in thirds before cooking them to keep things bite-sized. If you don't have ramen or soba noodles on hand, linguine, fettuccine or any long or even "cut" pasta you have on hand will be just fine.


Now, what would you say was the most versatile component of this salad?  Yep... you guessed it. The Veggies! I change up the vegetables that I use based on availability, either here in my kitchen or from the Farmer's Market or grocery store.  In the original recipe the ingredients for the dressing call for the contents of two of the seasoning packets from the noodle packages. Since I don't really use the ramen packs anymore, I've come up with my own blend of seasonings that come close to the "Oriental" flavor packets. I'll post that for you below the salad recipe. You can also substitute almost any meat or seafood for the chicken, or go completely "meatless" if you're a vegetarian or vegan.

Asian Chicken and Noodle Salad
(aka Chinese Chicken Salad)

• 4 Pkgs Oriental Flavor Ramen Noodles, cooked and drained
• 4 Stalks Celery, chopped
• 8 Scallions, chopped
• 2 Cups Mixed Sweet Bell Peppers, chopped
• 2 Cups Chicken, cooked and cubed or shredded
• 1/2 Cup Real Mayonnaise (no Miracle Whip, please)
• 4 Tsp Light Soy Sauce
• 4 Tsp Lemon Juice
• 2 Packets Oriental Flavor Seasoning (or 1/2 recipe of the homemade mix**)
• 1 Tsp Cayenne Pepper or Crushed Red Pepper Flakes (optional)

Cook noodles in boiling, salted water. (only 3-4 minutes for the ramen style) Drain and set aside to cool. In a small mixing bowl, combine Mayo, Soy Sauce, Lemon Juice and the seasoning packets from 2 of the Noodle packages (or recommended amount of the homemade**). In a large mixing bowl, gently toss Bell Peppers, Chicken, Scallions and Celery with the cooled Noodles. Add the dressing to the bowl and carefully mix it into the salad so that the Noodles, Chicken and Vegetables are well coated. (be gentle when mixing because the ramen noodles tend to break apart easily)  Place the salad in a serving bowl, cover and refrigerate for at least 30 minutes.  (Serves 4 - 6)


**Homemade "Oriental" Seasoning
    (equals 4 Seasoning Packets)

• 1 Tsp Onion Powder
• 1/2 Tsp Salt
• 1 Tsp Five Spice Powder (available in the majority of grocery chains)
• 1 Pkt Chicken Bouillon Granules (or 1 Tsp)
• 1/2 Tsp Sugar

Some of the additions and changes that I make are:
In place of the 2 cups called for in the basic recipe, I add a total of 3 cups of fresh, coarsely chopped vegetables, including: some of the originally called for bell pepper, plus one or more of the following: carrots, green or red cabbage, broccoli or cauliflower florets, seeded cucumber, fresh green beans, fresh asparagus, sugar snap peas, fresh corn from the cob, water chestnuts, fresh bean or pea sprouts. AND, fruits such as mandarin oranges, sliced green grapes, chopped fresh pears, lychee fruit.

I've substituted many protein options for the chicken, including: cooked shrimp, lump crab meat, shredded pork, thinly sliced steak, toasted almonds, avocado, hard boiled eggs, steamed and cooled edamame.

I really hope that you give this delicious salad a try and that you use the ingredients that best suit the needs and appetites of the people you're cooking for!  I'd love to hear your version of it!

I'm linking up with:

hosted by Designs by Gollum (here)

Seasonal Food Friday - Week Five

Hello friends!  Welcome to the fifth installment of Seasonal Food Friday! Got a bit of a late start today. I've been a bit under the weather the past few days, but I'm doing a little better today. This week I'm featuring Grilled Veggies! Grilling veggies is a great way to work with the bountiful offerings of this summer's Farmer's Markets. They can be fantastic side or even main dishes for those hot nights of summer when you don't want to be bogged down by a heavy meal.
One of my good blog friends mentioned last week that she wasn't much of a meat eater and asked if I had any recipes along those lines. Well, it got me thinking about the fact that I do tend to be a bit heavy on the carnivorous side when it comes to the recipes I post, and frankly, it's not like the hubbers and I eat meat dishes 7 days a week. So, after this brief video from Kraft Foods, I'll give you some basic ideas for a couple of delicious and satisfying meat free Summer meals.

I'm giving an extra special shout out this week to Holly, from A Life-Size Catholic Blog who was my inspiration for this weeks Seasonal Food Friday recipes! I hope Holly (and of course everyone else) enjoys them!

So.... On to the recipes!

Grilled Vegetable Flatbread Pizza

You can make your own flatbread dough or purchase your favorite flatbread from your local bakery or grocery store.  If you've never done it before, making your own Flatbread is not as difficult as you might think. Once these are made these or you've purchased your favorite store brand, it's a snap to put these pizzas together.

If you've ever made those old college stand-bys, "English Muffin Pizzas", then you've already got a bit of experience! LOL Plus, it's a great activity to share with the kiddies! To start out, I'll give you the "finished" pizza recipe and then I'll give you the recipe for the flatbread itself.  These pizzas can be baked in your oven, or cooked on your grill!

• 1 Naan Recipe or 2 Lg Store bought Flatbreads
• 3-4 Cups **Assorted Grilled Vegetables
• 12-16 oz of Crumbled Goat Cheese, Crumbled Feta or Shredded Mozzarella or Jack Cheese
• Extra Virgin Olive Oil
• Small bunches of Basil. Thyme, Oregano or a favorite herb, chopped or torn into small pieces

** Assorted Grilled Vegetables:  My favorites for grilling are Red and Green Bell Peppers, Zucchini, Yellow Summer Squash, Portabello Mushrooms, Red Onion, Eggplant, (the smaller Japanese style is fantastic!) and I even grill up my tomatoes.  I use the Roma or Plum Style Tomatoes because they are firm, have fewer seeds and less water content. Just slice them lengthwise and lay them on some paper towels to drain for about 30 minutes before brushing them with your marinade. They are soooo delicious!

Make/Grill your flatbreads ahead of time and set them aside, or purchase them at the store. After grilling your Vegetables, drizzle them with a little olive oil and set aside. You can grill up your veggies up to 2 days ahead. Just cover and refrigerate until you're ready to use them.

Using any or all of the ingredients above, layer your toppings on the pre-baked flatbreads (I recommend finishing with the cheese on top) and either pop them onto your grill and cook over a medium heat with the lid on OR, in a pre-heated 350 degree oven for about 10-12 minutes, or until the cheese is melted and bubbly and the Vegetables and Flatbread are heated through.
Let them rest for about 4 or 5 minutes before cutting them into squares and serving.  You can add so many different vegetables or fresh herbs that the possible combinations are endless! Be creative!  Let the kids pick their favorite toppings and add them to the Flatbreads themselves before cooking.
*** Flatbread recipe follows at the end of this post.

Next......

Grilled Vegetable Pasta (served either hot or chilled as a salad - You can't go wrong!)

• 1 Lb of your favorite Pasta (Radiatori, Gamelli, Fusilli, and Farfalle work great)
• 2 Cups Assorted Grilled Vegetables, chopped coarsely
• 1/4 Cup Red or White Wine Vinegar
• 1/2 Cup Extra Virgin Olive Oil
• 2 Tbls Chopped Fresh Herbs or 2-3 Tsp Dried Italian Seasoning
• 8 oz Cubed Cheese, such as Monterey Jack, Mozzarella, Fontina, or Crumbled Feta
• 1/2 Cup Black Olives, pitted & sliced OR any other Olives like Kalamata, Nicoise or Jumbo Green
• 2 Tbls Capers, rinsed and drained

Cook and drain your pasta. (see package instructions) Drizzle the hot pasta with a couple of teaspoons of Light Olive Oil or Vegetable Oil to keep it from sticking together as it cools. Put it in a large mixing bowl and set it aside. In a small bowl or jar with a tight lid, mix your Olive Oil, Vinegar and Herbs and add a few pinches of Kosher Salt and Fresh Ground Black Pepper to taste. (for a really fresh summery taste, you can replace 1/2 of the vinegar with fresh squeezed lemon juice)

Toss your Grilled Vegetables in with your Pasta, along with the Olives and Capers. (these are optional - if you or the kiddos don't care for either one or both, just leave them out) If you're making this several hours ahead of time to serve as a cold Pasta Salad, cover and refrigerate without your Dressing or your Cheese until about 15 minutes before serving. If you're serving it right away (either hot or at room temperature

Naan (Flatbread)
(courtesy of allrecipes.com)

•  1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/8 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
               
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
               
During the second rising, preheat grill to high heat.
               
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Enjoy!

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Seasonal Food Friday - Week Four Lamb

Welcome to the fourth installment of Seasonal Food Friday!

Technically, I'm covering two seasonal foods this week. Spring Peas and Lamb. If you've been hanging around here for a while and know me pretty well, you're already aware that I have a bit of a problem doing short posts. ;~) I guess it's partly because not only do I love to cook; I love to help people learn about food and about how to cook it. Plain and simple.  OK... Let's be honest here. It's mainly because I just don't know how to keep my big mouth shut for very long! Hard to believe I was a very shy quiet child, isn't it? Totally true. I really was. (Mmm Hmm.... I can see you all shaking your heads in disbelief and hear you murmuring Tsk, Tsk as you read that)

Oh well. Let's get on with the good stuff, shall we? This weeks recipes are: Grilled Boneless Leg of Lamb with Mediterranean Plum Sauce, and as a super "Spring-y" side dish to go along with it, Fresh Spring Peas with Shallot Butter. Hmmm... I don't even really like peas, and my mouth is watering a little. I guess it's just a Pavlovian response to the Shallot Butter!

First things first...

The Marinade and The Lamb

• 1 Cup Plain Yogurt
• 1/4 Cup Fresh Lemon Juice
• 5-6 Cloves Garlic, chopped coarsley
• 2 Tbls Fresh Oregano Leaves or 1Tbls Dried Oregano
• 1 Tbls Fresh or Dried Rosemary, chopped a bit
• 2 Tsp Kosher Salt
• 1 Tsp Fresh Ground Black Pepper
• 1 5-6 Lb Leg of Lamb, boned, butterflied and tied

Have your butcher remove the bone, butterfly and tie the Lamb. (if they don't already have it that way in the case) And for Heaven's sake, don't let him/her trim off all of the fat. You really need about 3/4 to 1 inch of fat to keep the meat flavorful and tender.

Mix the first 7 ingredients by hand in a bowl or you can throw them in a food processor or chopper whole. Place the lamb in a large zip-top bag and pour/spoon the marinade into the bag, smooshing (technical cooking term there) the meat around in order to coat it completely with the marinade. Refrigerate for at least 3 hours, or up to overnight. (Take it out of the fridge about 30 minutes before grilling to bring it to room temperature)

Remove the meat from the bag and wipe off as much of the marinade as possible with some paper towels.  Season it liberally with salt and pepper.  Prepare your grill so that you have a space to place the Lamb over indirect heat. (if you have questions about how to do this, click here.) Oil the grill grates to prevent sticking.  Cook the Lamb for 45 to 50 minutes for medium, turning occasionally.  For a perfect "medium" an instant read meat thermometer poked into the thickest part of the meat should read 130 - 135 degrees Fahrenheit.  Remove the Lamb to a platter and cover it with foil to allow it to rest for 10-15 minutes before carving. The internal temp will rise anywhere from 5 to 10 degrees while resting.

Mary's (Famous) Mediterranean Plum Sauce

• 3 14-15oz Cans of Whole Plums in Syrup
• 1 Tbls Soy Sauce
• 1 Tbls Worcestershire Sauce
• 4 Large Garlic Cloves, minced or pressed
• 1 Tsp (heaping) Dried Oregano
• 1 Tsp (heaping) Dried Basil
• 1 Tsp Kosher Salt
• 1/2 Tsp Fresh Ground Black Pepper

Open the cans of plums and drain the syrup into a medium saucepan. Over a mixing bowl, take 1 Plum at a time and squish (that's another one of those technical cooking terms) it gently, but firmly in your hand. This will release the pulp/meat of the Plum into the bowl, leaving the skin and pit behind in your hand. Discard these.  It's a bit messy, but you will not regret the effort.  This sauce is amazing on Lamb, but is also awesome on other grilled or roasted meats like Chicken and Pork. (and it's fat free!!)

Add the pulp from all 3 cans of Plums to the syrup in the saucepan and then add the rest of the ingredients, stirring well to combine them. Cook the mixture over medium to medium high heat for 25 to 30 minutes, or until reduced by about half and thickened. (if it gets so thick that it's becoming like a paste, add a little chicken broth or water to thin it out)  Just make sure to stir it frequently during cooking and reheating so that it doesn't stick to the bottom or burn. This incredible Plum Sauce can be made ahead of time and reheated just before serving.

And now (drum roll please!) the Peas!

Fresh Peas are probably the only peas that I'll eat. Growing up, Mama loved them and because she was a very impatient woman, they were always from a can. (shiver) They were usually whatever brand was on sale at the time, so the quality and taste differed from one time to the next. No matter how you sliced it, they were just not my cup of tea.  I was that kid who dropped them on the floor for the dog, spit them out clandestinely into my napkin or shoved them under the bits of potatoes or meat that I deliberately left on my plate to cover them up.

Trust me.... "Pea night" was the only time that I willingly and without provocation, scraped the plates into the garbage after dinner, so that my secret wouldn't be discovered. But, once again, I digress. This part is as simple as it gets and it can be done ahead of time. The peas can be covered and refrigerated until ready to saute. (OK... I know you're going to ask, Sooooo yes, if you really must, you can substitute frozen peas in this recipe BUT, never canned!!)

Spring Peas With Shallot Butter

• 4 Cups Fresh Peas, shelled (or frozen)
• 4 Tbls Unsalted Butter
• 1 Large or 2 Medium Shallots, minced
• 1 Tsp Kosher Salt
• 1/2 Tsp Fresh Ground Black Pepper

First, bring 5 or 6 quarts of liberally salted water to a boil in a saucepan. Add the raw peas and cook for no more than 3 minutes.  While the water is coming to the boil, prepare an ice bath in a large bowl. (Ice cubes, water and salt) When the peas are done, drain and immediately put them in the ice water to stop the cooking process and help retain their bright green color. Remove them from the ice bath and begin the next step. If you're not going to use them right away, cover them and refrigerate until ready to saute.

In a medium skillet, melt the 4 Tbls of unsalted butter until it's just starting to get foamy. Add the Shallots and cook for 2 or 3 minutes, until just beginning to soften. Add in the blanched Peas and saute for another 2 to 3 minutes.  Pour into a serving dish and enjoy with your Lamb!

 

I usually serve Couscous with this meal.  The Couscous is just as quick to prepare as the Peas and can be served hot or at room temperature. I use boiling Chicken Stock to reconstitute mine and often add fresh chopped Herbs and sometimes roasted veggies like Asparagus, Onions, Bell Pepper, Zucchini or Summer Squash. Just toss it all with a bit of Extra Virgin Olive Oil, Salt and Pepper and a splash of a good aged Balsamic Vinegar or fresh Lemon Juice. The leftovers make an excellent cold salad for lunch the next day!

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