Goldy's Kitchen Cookbook (16 page)

In
Dying for Chocolate,
Goldy makes this for the cookout celebrating the wedding anniversary of General and Mrs. Farquhar. But you don't have to be celebrating to make them; they're our family's favorite burger for summer barbecues. Be sure to use real butter in the sauce, and serve the burgers right off the grill, when they're very hot and at their best.

1.
In a bowl, mix the eggs with the cream and milk. Add the torn-up bread, onion, horseradish, salt, mustard powder, thyme, and pepper. Stir well and let stand for 10 minutes. Stir well again, until all the ingredients are well moistened and the bread is no longer in pieces. Add the ground beef and mix gently with your hands, just until thoroughly combined. Measure out the beef in ½-cup increments and form patties.

2.
In a small saucepan, melt the butter with the ketchup and keep warm.

3.
Preheat a gas grill to high or prepare a charcoal fire and allow it to become very hot. Grill over hot coals for 3 minutes on one side. Flip and brush with the butter-ketchup mixture. Grill the other side, until center is done to your liking, about another 3 minutes for medium, and brush other side with mixture. Serve hot.

Makes about 9 patties

This is a family favorite, and much easier than actual enchiladas.

1.
Preheat the oven to 375˚F. Grease a 9 x 13-inch glass baking dish.

2.
In a large, deep skillet set over medium heat, brown the ground beef with the onion and garlic until the beef is browned and the onion is soft, about 5 to 8 minutes. Stir constantly for even browning.

3.
Reduce the heat and add the picante sauce, refried beans, enchilada sauce, olives, and salt. Stir and cook until well combined and bubbling. Remove from the heat.

4.
Place 1 cup of the crushed corn chips in the bottom of the baking dish. Put half the beef mixture on top. Top with another cup of the chips and 2 cups Cheddar. Put in the rest of the beef mixture, then the rest of the chips, then top with the remaining 4 cups cheese.

5.
Bake the pie for 30 to 40 minutes, or until the center is hot and bubbling. Serve immediately with bowls filled with the garnishes. (If you bake the pie and reheat it later, cover it with a piece of buttered foil to keep it from drying out.)

Makes 8 servings

This recipe has “unorthodox” in the title because it is not made with lamb. But in this country, most of what we call “shepherd's pie” is made with ground beef. Our Denver Costco used to sell a version of this dish (made with ground beef), and the family loved it. There were many groans from the family when Costco stopped carrying the dish. Jim asked if I could try to duplicate it, and this recipe is the result. This dish is made truly amazing if you use homemade chicken stock. The pie goes well with a fruit salad.

1.
Bring a large saucepan of salted spring water to a boil. Peel the potatoes and lower them into the water. Cook until tender, 40 to 45 minutes.

2.
In a very large sauté pan, heat the oil over medium heat until it shimmers. Add the ground beef, onions, and celery and cook until the beef is browned and the vegetables are limp. Add the flour and stir until the mixture begins to bubble, 2 to 3 minutes. Slowly add the chicken stock. Stir until completely combined, then stir in the thyme, rosemary, salt, and pepper. Cook and stir until the mixture is bubbling and thickened. Stir in the peas and corn and set aside.

3.
Meanwhile, in a small saucepan, heat the half-and-half until it is steaming, but not boiling.

4.
Preheat the oven to 350˚F. Butter two 9-inch deep-dish pie plates. Grease a large baking sheet
or line it with a silicone baking mat. (This makes for easier clean-up.)

5.
Drain the potatoes and place them in a large bowl. With an electric mixer, beat the potatoes on low speed, slowly adding the hot half-and-half, the cheeses, and salt and pepper to taste, until the ingredients are well mixed.

6.
Place half the beef mixture in each of the two pie plates. Dividing evenly, top the beef mixture with the mashed potatoes. Scatter the butter bits on top of each potato mixture. Sprinkle generously with paprika.

7.
Place the pies on the baking sheet and put them in the oven. Bake for about 45 minutes, or until the potatoes are browned and the pies are completely heated through.

Makes 8 large servings

I've worked on preparing lamb chops numerous ways over the years, and finally came up with this dish that the family liked best. Since it's somewhat mild, it's also the one that I take to neighbors who've had surgery, are sick, or just need cheering up. I always serve these with mint jelly.

1.
Allow the lamb chops to come to room temperature before beginning to prepare the dish.

2.
Preheat the oven to 425˚F. Lightly oil the rack on a roasting pan.

3.
Pat the chops dry and place them on a cutting board. Using a very sharp knife, carefully trim a ¼-inch layer of fat from the area above the meat. Set this fat aside.

4.
Still using the sharp knife, cut 7 evenly spaced, deep pockets in the meat of each rack, between the chops. Stuff the pockets with the garlic. If you have garlic left over, spread it across the top of the meat.

5.
Pour enough olive oil over the lamb racks to evenly coat. Sprinkle the racks with the salt and pepper, then place the reserved layers of fat lengthwise, over the chops and the pockets of garlic. Place the chops on the prepared rack of
the roasting pan. Carefully insert a meat thermometer into the meat, so as not to touch the bone.

6.
Roast until the meat thermometer reads 145˚F. Remove the lamb from the oven and tent a piece of foil over the racks. Allow to sit for 10 to 15 minutes. Remove and discard the extra pieces of fat that you placed lengthwise over the meat. Serve carved into 2 to 3 chops per person.

Makes 6 to 8 servings

One of the tricks I learned in the catering business is to pound boneless, skinless chicken breasts to an even thickness between sheets of plastic wrap. This makes for easier stovetop cooking and grilling, because the chicken can cook through without becoming overcooked. Jim and I had enjoyed my own version of “Orange Chicken” for years before I decided to see if it would work as a grilled dish. We were all pleased with the results.

For the marinade:

1.
In a 9 x 13-inch glass baking dish, make the marinade by combining the orange zest, juice, mustard, cumin (if using), and vinegar. Whisk in the olive oil.

2.
Place the chicken breasts on a sheet of plastic wrap. Cover with a second sheet of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken breasts to an even ½-inch thickness. Remove the plastic wrap and place the chicken breasts in the marinade. Cover, place in the refrigerator, and allow to marinate for at least 30 minutes and up to 1 hour.

3.
When you are ready to cook the chicken, preheat the grill.

For the sauce:

1.
In a large skillet, melt the butter over low heat and stir in the flour. Cook over low heat until it bubbles, a minute or two. Add the sugar, cinnamon, mustard powder, and vinegar and stir until well combined. Whisk in the orange juice, increase the heat to medium, and stir until thickened. Reduce the heat and cover the pan to keep the sauce hot while you grill the chicken.

2.
Discard the marinade and pat the chicken dry. Grill the chicken just until cooked through, 3 to 5 minutes per side.
Do not overcook the chicken.

3.
To serve, place the grilled chicken on a heated platter, pour some of the sauce over it, and pass the rest of the sauce at the table.

Makes 4 servings

Before working on this dish, I'd followed cookbook recipes for coq au vin, only to be disappointed that the chicken would overcook before the sauce was done. The solution was to flip the order of preparation. This sauce is made and simmered first; then the chicken is quickly sautéed and added to the sauce.

1.
In a large skillet, melt the butter over low heat. Add the carrot, onion, garlic, and parsley and cook slowly, stirring often, until the onion is soft and translucent, 10 to 20 minutes. Add the wine, stock, and tomato paste or ketchup. Simmer, covered, over low heat for 20 minutes. Stir 2 tablespoons spring water into the cornstarch until smooth. Mix into the wine mixture and stir until the sauce is thick and clear. Set aside, covered, over very low heat, while you prepare the chicken.

2.
Place the chicken breasts on a sheet of plastic wrap. Cover with a second sheet of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken breasts to an even ½-inch thickness. In a shallow bowl, mix together the flour, salt, and pepper, and dredge the chicken breasts in this mixture.

3.
In a large heavy skillet, heat the oil over medium-high heat. Add the chicken breasts and cook until almost cooked through, about 1½ minutes per side.

4.
Transfer the chicken breasts to the skillet with the wine mixture, cover, and cook over medium-low heat until the chicken is just cooked through and no pink remains in the center, another 6 to 10 minutes. Serve immediately.

Makes 4 servings