Browsing Tag

easy meals

Beef Karista's Kitchen Life Around My Table Sauces, Salsas and More

Rosemary Garlic Crusted Lamb Chops with Balsamic Reduction

Pan Seared Rosemary and Garlic Crusted Lamb Chops with Balsamic Reduction // Karista's Kitchen

I overheard my daughter talking to her friends back home in Washington state and when she was asked what it was like living in the Willamette Valley she replied, “well, there are sheep, sheep, farms, cows and more sheep.”

Her description made me laugh because only my teenager could describe this diverse and lush valley by the animals that dot the landscape.

Actually, we have a lot more in the valley than just farms and animals and ranches – we’re also home to Oregon State University and just south is University of Oregon.

Most of our little towns are filled to the brim with farmer’s markets, a brewhouse or local pub on every street corner, James Beard award winning chef’s (yes, even here in the valley), vineyards, wineries and the most emerald green rolling hills mixed with the occasional forest.

We’re flanked by the Pacific Cascade range to the west and the Cascades Mountains to the east.

The Willamette Valley, Oregon

I adore my drive to the market because inevitably, I’ll see pastures filled with sheep and lamb, and at least one very stern faced lama working as the guard dog.  

Northwest pasture raised lamb has been gaining popularity recently and it’s one of the most abundant meats found in my local markets and co-ops.  Raised on the lush green pastures in the valley, without grains and free of antibiotics, no growth hormones, additives or preservatives, the lamb from the valley is typically lower in fat and an excellent source of iron and vitamin B-12. I’m a huge fan of most of our local lamb producers like Anderson Ranch, SuDan Farm and Cattail Creek Farms; raising lamb sustainably and responsibly.

This gorgeous Rosemary Garlic Crusted Lamb chop recipe was originally created for one of my favorite clients, Home By Design Magazine’s spring issue.  

Of course, I chose the most delicious cut of lamb for this recipe, the lamb chop.  Lamb chops are typically well marbled with fat and when they are pan seared, they remain juicy and flavorful.  All you need are fresh herbs, garlic, salt, pepper and olive oil and these chops can be done in 15 minutes or less.  I adore these Rosemary Garlic Crusted Lamb Chops paired with a balsamic reduction and often in the spring, I’ll serve them with a minted pea pesto that is plate licking good.  I’ll post that recipe soon!

Delicious Wishes and Loads of Love,

Karista

Rosemary Garlic Crusted Lamb Chops with Balsamic Reduction

Serving Size: 4

Rosemary Garlic Crusted Lamb Chops with Balsamic Reduction

Ingredients

  • 8 single rib lamb chops (2 per person)
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 -2 cloves garlic finely chopped
  • Salt and pepper
  • 2-4 tablespoons extra virgin olive oil (more if needed)
  • 1 cup good quality aged balsamic vinegar
  • 1 teaspoon honey
  • 2 tablespoons chopped fresh Italian parsley for garnish

Instructions

  • In a small bowl combine the rosemary and garlic.
  • In a small pan heat the balsamic vinegar over medium heat. Let the vinegar come to a boil and then turn the heat down and simmer until the liquid has reduced by half. This should take about 15-20 minutes depending on the size of your pan. Once the liquid has been reduced, whisk in the honey and set aside. If the reduction becomes too thick when cooled, gently re-heat for a more liquid consistency.
  • Place the lamb chops on a large cutting board or a parchment lined baking sheet. Brush each lamb chop with a little olive oil. Season with salt and pepper and then rub the rosemary garlic onto each side of each lamb chop.
  • Cover the lamb chops with a sheet of plastic wrap and give each chop a little pound with either a meat mallet or the palm of your hand. This is so the rosemary garlic mixture will nicely stick to the lamb chop. Remove the plastic before cooking. This step can be done the night before and chops held in refrigerator until ready to cook.
  • Heat a large skillet or sauté pan over medium high heat and drizzle with 2-3 tablespoons oil. When the oil is hot, but not smoking, add the chops. You may need to pan sear the chops in batches.
  • After adding the chops to the pan turn the heat down to medium. Brown on both sides, about 2-3 minutes per side should give you medium to medium rare. Transfer the chops to a platter and cover with foil to keep warm. Let them rest 5 minutes before serving.
  • Drizzle the Balsamic Reduction on each plate or a platter and then top with two rib chops per person. Garnish with chopped fresh Italian parsley.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/05/12/rosemary-garlic-crusted-lamb-chops-with-balsamic-reduction/

     

    Beef Karista's Kitchen Kid Friendly

    Lomo Saltado (Peruvian Beef Stir Fry)

    Lomo Saltado Peruvian Beef Stir Fry with Sweet Potato Fries

    It’s funny how I stumble across new recipes I’ve never heard about, tasted or seen like this Peruvian Beef Stir Fry called Lomo Saltado. 

    Sometimes I feel I must have my head buried in the traditional culinary sands so deeply,  I’ve missed some intriguing recipes.  However, all is not lost…  I have friends to thank for sharing the culinary light.

    I first heard about Lomo Saltado, a Peruvian Beef Stir fry, from my friend Cristina.  She visits Florida often and tasted this dish the last time she visited.  After she described the recipe, I was definitely intrigued.  A Beef Stir Fry that includes French fries.  Huh.

    So I did some research and it seems those who write about Lomo Saltado are passionate about one thing. Those fries. Although it seems a little odd,  it works. 

    The remaining ingredients vary according to author and culinary background.  Beef is the main ingredient and even the cut of beef varies from recipe to recipe.  I also found this dish served with yellow rice or steamed rice.

    Lomo Saltado Peruvian Beef Stir Fry with Sweet Potato Fries // Karista's Kitchen

    I decided to keep things simple and adapt several recipes into one – making this beef stir fry with a twist of my own.

    Some of the recipes I found use only the beef, onion, hot pepper and French fries.  A few add in a green bell pepper or hot pepper and one recipe included pickled jalapenos.  They all sound delicious but I decided to make a one dish meal and include more veggies.  Along with substituting the French fries for sweet potato fries.  But please feel free to keep the French fries.  I just happen to love sweet potato fries and I thought the sweetness of the fries would nicely balance the salty flavors of the sauce.

    In the recipe I’ve given several substitutions.  Feel free to experiment and personalize your Peruvian Beef Stir Fry.  I’d love to know how you mix it up, so keep me posted!

    Delicious Wishes and Loads of Love,

    Karista

    Lomo Saltado (Peruvian Beef Stir Fry)

    Serving Size: 4

    Ingredients

    • 1 lb Flat iron or skirt steak cut into ½ inch strips
    • Pinch of ground cumin
    • Pinch of ground coriander (optional)
    • 1 red onion, sliced
    • 1 red bell pepper, sliced for stir fry (optional)
    • 1 yellow bell pepper, sliced for stir fry (optional)
    • 1 poblano pepper, sliced for stir fry (seeds can be hot so it’s up to you if you include them) or use a jalapeno or hot yellow pepper, diced
    • 2-4 tablespoons oil
    • 2 tablespoons soy sauce
    • 2 tablespoons red wine vinegar
    • 1 teaspoon brown sugar
    • 2-3 cloves garlic, finely diced or minced
    • Sweet potato fries, cooked according to package directions (you can also use traditional potato fries)
    • Handful of fresh coarsely chopped cilantro (I think sliced green onions would be a good substitute)
    • Salt and pepper
    • Dash of hot sauce if needed (I used Sriracha)

    Instructions

  • In a small bowl, whisk together the soy sauce, vinegar and brown sugar. Reserve.
  • In a large skillet or large wok, heat two tablespoons oil over high heat. Lightly season the beef with black pepper, ground cumin and ground coriander. When the oil is hot brown the meat and then transfer it to a plate.
  • When all the meat has been browned, add a little more oil to the skillet and then sauté the veggies until lightly wilted or crisp tender. Adjust heat as needed.
  • Stir in the garlic the last 30 seconds of cooking. Add the beef back in to the skillet with the veggies and then stir in the sauce. Let the sauce coat the beef and veggies and then remove from the heat.
  • Season with salt and a dash of hot sauce if needed.
  • Place the fries on a platter, top with the beef and veggie stir fry and garnish with the fresh cilantro. Serve with hot sauce if desired.
  • Notes

    Recipe adapted from multiple sources

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2014/09/18/lomo-saltado-peruvian-beef-stir-fry/

    Karista's Kitchen Salmon Seafood Tips and Techniques VRAI Magazine

    How To Pan Sear Fish with a Quick Pan Sauce

    How to pan sear salmon with a quick pan sauce

    One of the questions I hear most is “how do I pan sear fish and make a quick sauce?”.  Pan seared fish with a quick pan sauce is one of the easiest meals to make.  And, it can be on the table in less than 20 minutes.  There is a method to this quick dish, which is why I’ve created a pictorial with step by step instructions for my September food article at VRAI Magazine.

    If you’ve ever wanted to know how to achieve the perfect pan seared fish head on over to VRAI Magazine to snag this delicious pictorial.  And while you’re there, don’t forget to browse the collection of deliciousness created by our Co-Founder Kristin Hoffman of Baker Bettie, Lifestyle Editor, Sheri Silver as well as our enchanting food contributors.  VRAI Magazine Food is the perfect resource for your Fall and Holiday recipes.

    Coming soon to Karista’s Kitchen…  I’ll be posting a Peruvian Stir Fry called Lomo Saltado and an apple dessert you won’t want to miss!

    Delicious Wishes and Loads of Love,

    Karista