Spice-Rubbed Butterflied Leg of Lamb

1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 tablespoons fresh mint leaves
2 tablespoons paprika
1 tablespoon salt
1 tablespoon fresh marjoram leaves
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice
1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed

Combine all ingredients except lamb in a food processor. Process until a coarse paste forms. 

Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. 

Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.

Makes 6 to 8 servings.

Ham and Cheese Bread

Nonstick cooking spray
2 cups all-purpose flour

6 tbsp milled flax seed
1 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp dry mustard
1/2 teaspoon salt
3/4 cup milk

2 tbsp vegetable oil
3 eggs
One 6-ounce piece ham, finely chopped (about 1 1/4 cups)
1/2 cup shredded cheddar cheese, lightly packed (about 2 ounces)
1/2 cup finely diced (about 1/4-inch) Havarti or Gruyere cheese (about 2 ounces)
2 scallions, chopped


Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.

In a medium bowl, whisk the flour, flax seed, baking powder, baking soda, dry mustard and salt until combined. In a large bowl, whisk together milk, oil and eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, cheeses and scallions.

Pour the batter into the prepared loaf pan. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.

Cool in the pan for 10 minutes then turn the loaf onto a wire rack to cool completely.

Summer Tuna Salad

3 5 oz. cans tuna fish

1 15 oz. can small white beans

1/4 cup finely diced onion

1 lemon, juiced

2 tablespoons olive oil

Salt and pepper

Combine all ingredients, adding salt and pepper to taste. Refrigerate for at least an hour.

Serve on a bed of fresh spinach with sliced tomatoes or on whole grain bread or crackers.

Serves 2 to 4.

Margarita

4 oz. silver tequila

2 oz. simple syrup

2 oz. fresh-squeezed lime juice

2 oz. orange juice 

Shake with 3/4 cup ice and strain into a margarita glass. Garnish with lime. 

Serves 2.

Gnocchi with Sausage and Mozzerella

1 lb Italian sausage (about 3 links)

10 oz. bag of frozen potato gnocchi

24 oz. spaghetti sauce

3 oz. mozzarella, diced

Remove the casing from the Italian sausage then cut the sausage into bite-size pieces. In a large non-stick frying pan, saute the Italian sausage until cooked through. Add the spaghetti sauce and bring to a simmer. 

Fill a 2-quart saucepan with water and bring to a boil. Drop the gnocchi into the boiling water and cook 5 to 7 minutes. Drain the gnocchi and add to the pan of sausage and sauce. Toss together and let simmer for 10 minutes. Stir in the mozzarella and let simmer gently, stirring occasionally, until the cheese has melted.

Garnish with fresh basil and serve with garlic bread.

Serves 2.

Bo Ssam (Pork Lettuce Wraps)

10 pounds bone-in Boston pork butt

2 cups white sugar

2 cups Kosher salt

1 tablespoon vegetable oil

1 tablespoon brown sugar

1 tablespoon salt

Trim all of the fat off the pork butt. Mix together white sugar and Kosher salt. Put the pork butt in a large plastic bag and pour the sugar and salt mixture over it, making sure to coat all sides. Refrigerate overnight.

Preheat the oven to 300 degrees. Add vegetable oil and pork to a large pot. Cook uncovered in the oven for about 6 1/2–7 1/2 hours. When the meat is fork-tender and pulls away from the bone, sprinkle the exterior with a mixture of 1 tablespoon brown sugar and 1 tablespoon salt. Increase oven temperature to 500 degrees, and roast 15 minutes until the outside is well caramelized. Remove from oven.

Serve the pork on a large platter so people can assemble their own wraps. Serve with leaves of Boston lettuce, rice and ginger scallion condiment. Other traditional accompaniments include Korean soybean paste, salted shrimp and kimchee.

Serves 6 to 8.

Ginger Scallion Condiment

1 cup thinly sliced scallions (about 1 large bunch), greens and whites

1/4 cup finely minced peeled fresh ginger

2 tablespoons canola oil

1 teaspoon light soy sauce (usukuchi)

1/2 teaspoon sherry vinegar

1/2 teaspoon salt

Mix all ingredients together. Let sit for an hour before serving.

Carne Adovada

3 pounds pork loin, cut into 2 to 3-inch cubes

1 tablespoon chili powder

1 tablespoon dried oregano

2 teaspoons cumin

5 cloves fresh garlic, peeled and cut in half

1 teaspoon black pepper

1 yellow onions, chopped

2 cups chicken broth

2 cups tomato sauce

Put all ingredients in a Dutch oven. Bring to a boil then reduce heat to low. Cook covered for 3 to 4 hours. The pork should break apart easily when done. Remove pork from the braising liquid and reduce liquid until thick. 

Serve with over yellow rice or with flour tortillas.

Serves 4.