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Chudda's Cuisine/Lounge
Apr 03, 2015
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SPRING LAMB WITH FRESH SUCCOTASH

We are going to have a special dinner for Easter mixing Brazilian food and American. We made and froze these codfish fritters, and we will make a codfish casserole that we will serve with rice and we will also make this lamb with lots of spring flavors. Lent comes along every year and this year Marilyn and I decided to give up alcohol for lent. I have never done anything like this for lent in my entire life, but it was very nice to experience going without something for a period of time. We wish that you have an amazing Easter!!!

SPRING LAMB WITH FRESH SUCCOTASH

Ingredients

1 lamb rack, cut in two, 4 rib portions

2 T. chopped rosemary

2 T. chopped thyme

2 T. dijon mustard

kosher salt and pepper

1 c. bread crumbs

olive oil

1/2 c. corn kernels, cut off of the cob

1/2 c. spring baby zucchini, cut into 1/2 in. cubes

1/2 c. spring yellow baby squash, cut into 1/2 in. cubes

1/2 c. spring onions, sliced

1/2 c. baby carrots, cut into 1/2 in. dice

1/2 c. fava beans

2 T. minced garlic

1/2 c. white wine

1/2 c. vegetable stock

2 T. butter

2 T. fresh lemon juice

kosher salt and pepper

1 14.5 oz. can diced tomatoes

1 c. julienned basil

SPRING LAMB WITH FRESH SUCCOTASH

For the lamb

Preheat oven to 400F and heat a large saute’ pan over medium high heat.  Season racks well with kosher salt and pepper.  Combine rosemary, thyme and bread crumbs in a shallow pan.  Season with kosher salt and pepper. Set aside.  Place lamb onto hot sauté pan and sear on all sides until golden.  Remove from pan and smear with dijon mustard on all sides.  Then, coat with bread crumb/herb mixture until well coated.  Place back into sauté pan and place in oven.  Roast until medium rare, flipping lamb every few minutes until golden and 130F.  Let rest before carving.

SPRING LAMB WITH FRESH SUCCOTASH

Succotash

Preheat large skillet with 2 T. olive oil over medium high heat.  Add vegetables and sauté for 2-3 minutes.  Add minced garlic and sauté for 1 minute more.  Add white wine and reduce, then add vegetable stock and reduce again for a total of 2 minutes.  Finish with butter, lemon juice and salt and pepper to taste.

Tomato basil sauce

Place diced tomatoes and julienned basil into a food processor. Process until combined.  Place into a saucepan and reduce on medium high heat for 5 minutes.  Set aside.

SPRING LAMB WITH FRESH SUCCOTASH

To plate

Place tomato/basil sauce onto plate, succotash on top and lamb popsicles over.  Enjoy!

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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