The Sweet Magnolias Cookbook (14 page)
Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
SERVES 6
Roasted Spring Lamb with Herbs & Madeira Sauce
1 boneless leg of lamb
BREAD CRUMBâHERBâNUT MIXTURE
4½ cups fresh bread crumbs, divided
3 tablespoons minced fresh parsley or 1 tablespoon dried
3 tablespoons minced fresh chives or 1 tablespoon dried
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 tablespoon minced fresh rosemary or 1 teaspoon dried
1 tablespoon minced fresh garlic
1 tablespoon salt
1 teaspoon freshly ground black pepper
½ cup coarsely chopped pistachio nuts
SAUCE
2 tablespoons butter
2 tablespoons flour
1 tablespoon tomato paste
1½ cups lamb or chicken stock
3 tablespoons Madeira
Salt and pepper to taste
LAMB
Preheat oven to 450°F. Cover roasting pan with foil. Split leg of lamb, and lay out flat to butterfly the lamb leg.
BREAD CRUMBâHERBâNUT MIXTURE
Combine all ingredients, and blend well. Reserve 1½ cups for coating.
Distribute remaining mixture evenly over butterflied lamb.
Roll, and secure by tying with kitchen twine at 2" intervals.
Coat exterior surface of lamb with remaining mixture.
ROASTING
Place lamb on a rack in an open roasting pan. Roast in center of oven 30 minutes. Prepare Madeira sauce while roasting.
Reduce heat to 350°F. Roast 20 minutes per pound for medium doneness, until internal temperature registers 140°F on a meat thermometer. If you prefer your lamb more or less rare, adjust cooking times accordingly.
Remove lamb from oven, and let stand at room temperature 10 minutes.
Remove twine, and slice. Serve with sauce.
SAUCE
In a medium saucepan, cook butter and flour together over medium heat until lightly browned. Whisk in tomato paste, stock and Madeira. Reduce heat to low, and simmer, stirring occasionally until sauce has thickened and reduced slightly. Season with salt and pepper.
SERVES 8â10
“Oven-Fried” Chicken Tenders
CHICKEN
2 pounds chicken tenders
¾ cup mayonnaise
CRACKER COATING
1½ cups finely crushed Ritz crackers
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon paprika
CHICKEN
Preheat oven to 375°F. Line a jelly-roll pan or rimmed baking sheet with nonstick aluminum foil. Combine the chicken tenders with the mayonnaise. Stir to coat each piece.
CRACKER COATING
Combine all ingredients in a gallon-size zip-top bag. Seal shut, and shake to blend together. Coat chicken tenders with crumb coating, working with 3 or 4 pieces at a time. Place on foil-lined baking pan, allowing a bit of space between each piece. Place in center of oven, and bake 25 minutes.
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SERVES 6
Garlic & Rosemary Roasted Pork Loin with Sour Cream & Mushroom Sauce
1 boneless pork loin
RUB
1 tablespoon vegetable oil
1 teaspoon minced garlic
½ teaspoon minced fresh rosemary
½ teaspoon salt
¼ teaspoon freshly ground black pepper
SAUCE
Reserved, defatted pan drippings from roasted pork loin
8 ounces thinly sliced fresh mushrooms
3 tablespoons cornstarch
1 cup cold water
1 cup sour cream
RUB
Blend rub ingredients for each pound of pork loin. (Example: If the pork weighs 3 pounds, triple the ingredients.) Score fatty side of pork in a cross-hatch fashion ½â1" deep. Coat entire loin with rub. Place in zip-top bag; refrigerate, and marinate up to 24 hours.
ROASTING
Preheat oven to 325°F. Place marinated loin on rack in roasting pan. Roast 1â1½ hours, or until a meat thermometer inserted into the center of the roast registers 160°F. Transfer to serving platter, cover with foil, and let stand 5â10 minutes before slicing and serving with sauce.