Recipes From Around The World

Food for y’all is a recipe site with recipes from around the world and no….it’s not just a site with southern recipes. Our team is in the south (more precisely….Southern California) and we offer cooking tips, restaurant and product reviews and an extensive glossary.photo-for-home-page

Let’s talk about recipes….what they are and what they ain’t (that’s southern lingo).

What they “ain’t” is a guarantee the dish will turn out the way you were expecting it to when you first read it. Recipes are blueprints which contain various ingredients and cooking methods that, when followed explicitly, will present you with a completed dish but no guarantees.

How many times have you followed a recipe perfectly and was disappointed with the outcome? Sometimes they come out fine but not always.

What we’re suggesting is you read the recipe and if there’s an ingredient you don’t like or don’t think should be in there…..take it out! Adjust the recipe to your liking and you’ll be happier with the results.

OK….now let’s talk about navigation (that’s how ya git around our site). We recommend that you start out using the category menu under “Blogs & Recipes” in the right side panel. You’ll notice that after you open a recipe, both the category and associated tags are listed at the bottom of the recipe. So….if your perusing our great “Shrimp Creole” recipe under the Seafood category, you’ll see the tags are “Creole” and “Shrimp”. If you click on “Shrimp”…it will show you all the Shrimp recipes we have on our site. Slick…eh? Of course, if you’re the impatient type…you can just use the search function at the top of the page.

We’ll keep posting recipes from around the world but if some of the ingredients listed are not available in your area…..just substitute something else.

The main thing is….just have fun cooking and as Jacques Pepin says, ‘Happy Cooking!’

Hope you enjoy the site and y’all come back real soon!

 

 


 

Recipe Of The Month

 

Leg Of Lamb for Easter

 
This Roast Leg of Lamb recipe is very straight-forward…simple seasonings with fragrant herbs. There are a number of different ways a leg of lamb can be butchered. A whole leg weighs 6 to 10 pounds and can be cut into two roasts, the sirloin roast and the short leg roast.

The sirloin roast is the broad upper end of a full leg of lamb. It makes about a 2 to 2 1/2 pound roast, good for about 2 to 3 people and can be cut up into chops.

The short leg roast is the full leg of lamb after the sirloin roast or chops have been cut off and this is what you will find in your local supermarket. I consider this the “leg of lamb roast” and this is the cut that my recipe is concerned with. You can also get this cut with the bone removed and the meat tied for a more evenly cooked roast or it can be left untied in a butterflied condition.

Ingredients

One bone-in leg of lamb roast about 5 to 6 pounds (See Note 1)
2 or 3 cloves of garlic, smashed and minced
1/2 tablespoon of crushed black pepper
1/2 tablespoon of Kosher salt
1 tablespoon of minced fresh rosemary or about 2 teaspoon of dried
about 3 tablespoons of olive oil

Preparation:

1. Bring the leg of lamb to room temperature for about 2 hours. Preheat the oven to 450 F. degrees.

2. Combine the garlic, salt, pepper, rosemary and the 3 tablespoons of olive oil together in a small bowl, then rub the mixture all over the roast.

3. Place the roast on a rack in a roasting pan with the fat side up.

4. Place the pan in the 450 F. degree oven for 15 minutes, then reduce heat to 325 F. degrees and cook till a instant thermometer registers 130-135 F. degrees for medium rare, 140-145 F. for medium. (See Note 2)

5. Cover with foil and let rest for 15 to 20 minutes before carving.

Note 1: If you are using a boneless leg of lamb and it is wrapped with a plastic web covering, you must remove this before cooking. You will have to tie it back up with a cotton twine. If the web covering is made of cotton, you can leave it on. You could ask your butcher to re-tie it for you!

Note 2: I highly recommend a thermometer that uses a probe that is inserted into the middle of the roast, not touching the bone, with a wire that is attached to exterior thermometer that can be set for desired time or temperature. For a selection of top notch Digital Cooking Thermometers, just click on the “Amazon Store For Everything” on the right-side panel.