Miso-Rubbed Rack of Lamb
New American Table by Marcus Samuelsson
Submitted by CSA Member Sarah H.
2 tablespoons dark miso (Sarah used white miso)
1 tablespoon unsalted butter, room temperature (may be omitted)
1 tablespoon mild chili powder
1 large egg yolk
1 tablespoon chopped fresh sage
2 tablespoons olive oil (Sarah used 1 Tbsp)
2 frenched racks of lamb (1½ pounds each)
Salt and ground black pepper
¼ cup panko (Japanese-style) bread crumbs (may be omitted)
Heat the oven to 400 degrees. In a small bowl, combine the miso, butter, chili powder, egg yolk and sage. Set aside. In a large saute pan, heat the oil. Season the lamb with salt and pepper, then add it to the pan and sear until browned, 2 to 3 minutes per side. (You can skip the searing step, if preferred.) Let the lamb cool slightly, then smear the miso-butter/oil mixture over both sides. Firmly press the panko into the miso-butter/oil mixture on the rounded side of each rack.
Place the racks, rounded fat sides up, in a roasting pan. Roast until an instant-read thermometer inserted at the center of the rack reads 125 degrees, about 15-20 minutes. Transfer the lamb to a cutting board and let rest for 5 minutes.
Korean Braised Short Ribs
Submitted by CSA Member Sarah B.
These Korean braised short ribs are slow simmered over low heat to a tender and sweet finish. It's hard to have leftovers with Galbi Jim because it's such a crowd-pleaser, whether it's served at a fancy gathering or just as a comforting homestyle meal. To stretch the recipe, you can cut up pieces of brisket or other roasting beef cuts to stew size and cook with the short ribs. But you should always try to make it with bone-in ribs, because like Italian osso bucco or Irish stew, Galbi Jim relies on the stewed bone marrow for its rich flavor.
5 Tbsp sugar
6 Tbsp soy sauce
2 Tbsp Japanese rice wine (mirin) OR 1 Tbsp honey
4 cloves garlic, finely chopped
1/2 onion, grated
3 scallions, finely chopped
1 Tbsp sesame seeds, crushed or whole
1 Tbsp sesame oil
1/2 Asian pear, peeled and finely chopped
3 lbs English-cut short ribs (sometimes called thick-cut), rinsed in cold water
(This is excellent with either the beef or the veal short ribs)
2 small potatoes, cut up into large chunks
2 medium carrots, cut into 2-inch lengths or ½ cup baby carrots
Score the ribs so that they absorb more of the braising liquid. Mix all the marinade ingredients (spices and liquids) together. In a large pot over high heat, put in the ribs and pour the braising liquid over them. Mix well, making sure all the ribs are covered. The liquid should come to about half the 1/3 to ½ the level of the ribs in the pot. Cover pot with a tight-fitting lid. When it begins to boil, turn to a low simmer. Cook for at least 1 hour (90 minutes – 2 hours is better), adding in potatoes and carrots 30 minutes before end of cooking time.*
* If you are adding in brisket or stew meat for more quantity, then it's best to braise for at least 2 hours. The goal is for meltingly tender meat that is falling off the bone. This recipe is also very good prepared in a crockpot!
Submitted by CSA Members Rod and Shannon
My wife and I were having company over and, in the interest of time, decided to make lasagna. My wife found this recipe for sauce bolognese in the Dean and DeLuca cookbook and saw that it used FOUR of our CSA meat products! We substituted lamb liver for chicken liver and we don’t think it affected the final product. We used this sauce for lasagna, but it can be thinned out with water and/or splashed with some cream for a wonderfully hearty pasta sauce.
Serves 6 (if used as pasta sauce)
1/4 cup olive oil
1 1/2 cups mined yellow onions
1/2 cup diced carrot
1/2 cup diced celery
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 pound ground beef (preferably ground chuck)
1/2 pound ground veal
1/2 pound ground pork
1/4 pound chicken or lamb livers, finely chopped
2 cups tomato sauce
1 3/4 cups beef stock
1 cup dry white wine
freshly grated nutmeg to taste
Heat olive oil over moderate heat in large saucepan. Add onions, stir, and cover. Cook, Stirring occasionally, for about 20 minutes, until onions are wilted and light golden. Uncover and continue cooking for another 15 minutes, until onions are golden and lightly caramelized (watch carefully, so the onions don’t burn). Add carrot, celery, kosher salt, and pepper, and cook for 5 minutes. Add ground beef, veal, and pork and crumble with the back of a wooden spoon. Cook until meat is no longer pink, and add chicken/lamb livers. Cook another 5 minutes, stirring occasionally. Add tomato sauce, 1 cup beef stock, and white wine. Stir well and simmer, uncovered, over low heat for 1 1/2 hours (the sauce should barely bubble). Add remaining beef stock, stir, and continue simmering for another 1 1/2 hours. Add nutmeg, and adjust seasoning.