P-47 Thunderbolt

Stacy’s Herb-Marinated Feta with Olives

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  • 1 Tblsp. whole cumin seeds
  • 2 tsp. whole coriander seeds
  • 1 tsp. crushed red pepper flakes
  • 2 cloves garlic, minced
  • 2 tsp. orange zest
  • 1 1/4 c. extra virgin olive oil
  • 10 oz. pitted, brine-cured olives,
  • halved lengthwise
  • 3 Tblsp. chopped fresh basil
  • 2 Tblsp. chopped fresh cilantro
  • 8 oz. feta cheese, diced

Combine cumin, coriander, and red pepper in small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.

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Cherried Lamb Chops with Port

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Serves 2 – can be doubled

  • 2 tsp. olive oil
  • 4 small loin lamb chops
  • 1/3 cup chopped shallots
  • 3/4 cup ruby Port
  • 1/2 cup low salt chicken broth
  • 1/2 cup dried tart cherries
  • 3 Tbsp. cherry jam
  • 1 Tbsp. balsamic vinegar
  • 1⁄2 tsp. ground cardamom
  • Chopped fresh mint for garnish

Sprinkle lamb with salt and pepper. Heat oil in medium skillet over medium to high heat. Cook lamb about 10 minutes, turning often with tongs. Transfer to plate and keep warm. Pour drippings from skillet. Cook shallots in same skillet; sauté 1 minute before adding Port, broth, cherries, jam, vinegar, and cardamom. Boil about 6 minutes, until cherries plump and liquid is syrupy. Season with salt and pepper. Spoon sauce over lamb and sprinkle with mint.

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Mediterranean Lamb Burgers

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Serves 4

  • 1 lb. ground lamb
  • 2/3 cup finely chopped red onion
  • 1/3 cup crumbled feta
  • 10 Kalamata olives, chopped
  • 1 garlic clove, pressed
  • 1/2 tsp. rosemary
  • 1/2 tsp. Kosher salt
  • Fresh ground black pepper
  • 1 1/2 tsp. olive oil

Thoroughly combine ingredients and shape into 4 patties, about 1″ thick. Grill or fry until cooked through, about 5 minutes per side. We like these served on toasted Ciabatta rolls.

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Chocolate Canapés for Red Wine

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  • 1 c. unsalted butter, softened
  • 1⁄2 c. powdered sugar
  • 2 Tbsp. sugar
  • 1 egg yolk
  • 1 1⁄2 c. flour
  • 1⁄2 c. cocoa
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. cayenne pepper
  • Kosher salt for topping

Sift flour, cocoa, salt, and cayenne into a prep bowl. Cream butter and sugars; add egg yolk and beat until smooth. Add sifted dry ingredients and beat until thoroughly combined. Divide dough in half. Using wax paper, roll each half into a log, about 1 1⁄2 “ diameter. Freeze until very firm, at least an hour. Preheat oven to 350 degrees and line 2 large cookie sheets with parchment paper. Slice hardened logs into 1⁄4” pieces, spacing them about 1” apart on the parchment. Sprinkle as desired with Kosher salt. Bake 15 minutes until just firm. Let cool 3 minutes on the parchment before removing to a wire rack. Makes about 5 dozen. (Dough may be frozen up to 2 weeks. Baked canapés may be stored air-tight at room temp up to 2 days.)

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Budapest Lamb

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  • 2 lb. lamb stew meat, 1 1⁄2” cubes
  • 2 Tbsp. olive oil
  • 2 onions, chopped
  • 6 garlic cloves, chopped
  • 3⁄4 c. dry red wine
  • 1 c. chicken broth
  • 2 c. tomato juice
  • 1⁄2 c. water
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 2 carrots – diced
  • ½ c. frozen peas
  • ½ c. slivered almonds
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. chopped mint

Heat olive oil in a Dutch oven. Season lamb with salt and pepper before browning on all sides. Transfer to a bowl. Add onions to same pot and cook 5 minutes, stirring occasionally. Add garlic; stir and cook 1 minute more. Return lamb and juices, add wine, and simmer 5 minutes. Stir in chicken broth, tomato juice, water, paprika and cumin; bring to a boil. Cover, reduce heat, and simmer 90 minutes until lamb is tender. Add carrots; cook 15 minutes, uncovered. Stir in peas, almonds, and parsley to heat through. Serve with chopped mint as garnish atop.

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