Receita
Chudda's Cuisine/Lounge
Apr 16, 2014
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LAMB WITH BROWN BUTTER YAM PURÉE

Keeping up with the party… The last but not least, our main dish .  It was this delicious rack of lamb with brown butter yam purée (I am seriously addicted to this purée). Have you had it before???? Is it only me that can eat it all without blinking my eyes??? I am obsessed with this dish, with the combination of the savory with the nutty, sweet brown butter.… I am drooling right now! I could eat it every week easily, without any problem (lol). We spooned a little greek yogurt on top of the puree and it was delicious! The recipe is so easy that it’s ideal for a dinner party, as well as for Easter. And your guests would love it, I guarantee you that

lambyam1

Ingredients  

2 racks of lamb

olive oil

salt and pepper

4 T. dijon mustard

2 T. chopped rosemary

2 T. chopped thyme

2 T. chopped oregano

1 c. breadcrumbs

Directions

Preheat oven to 450F

Season lamb racks with salt and pepper.  Heat olive oil in a large sauté pan until hot.  Sear the lamb racks on all sides until golden.  Set aside. Mix rosemary, thyme oregano, breadcrumbs and salt and pepper together. Set aside.

Rub the lamb racks with dijon mustard on all sides (here).  Press breadcrumb mixture onto all sides of the lamb racks.  Place onto a baking sheet and bake until medium rare or to your liking, approximately 10-20 minutes, turning once and depending on the size of the rack, until 135F.  Let rest for 10 minutes before slicing.

lambyam5

Brown Butter Yam Puree

Ingredients:

2 Yams

1- 1/2 lb brown butter (see here)

salt and pepper

olive oil

Place butter in a saucepan over medium high heat.  Keep a close eye on it! Cook butter until it begins to foam and the color turns a light brown. It will happen fast!  You will smell a nutty aroma and see brown “specks” appear.

Directions

Preheat oven to 450F.  Wash yams and prick all over with a fork.  Drizzle with olive oil and season with salt and pepper.  Wrap each yam in foil and bake on racks in the oven until easily pierced with a knife, approximately 1-1/2 hours depending upon the size of the yams. When done, set aside until cool enough to handle.

When ready, peel the skin off of the yams and place the flesh into a food processor. Puree with salt and pepper  until smooth.  Slowly drizzle brown butter into the processor until the puree becomes smooth and creamy. Add more or less brown butter depending upon your taste.

lambyam2

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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