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Chili Cornbread With Tequila Lamb Kabobs
Chili Cornbread:
3 1/4 cups all-purpose flour
1/2 cup sugar
1 1/3 cups cornmeal
2 1/2 tablespoons baking powder
1/2 tablespoon coarse black pepper
1/4 tablespoon fennel seeds
1/4 tablespoon chili powder
1/4 tablespoon chile flakes
pinch salt
2 cups 2-percent milk
1/4 cup plus 1 tablespoon vegetable oil
1/4 cup plus 1 tablespoon melted butter
Sun-Dried Tomatoes:
2 cups sun-dried tomatoes, not oil-packed, soaked in hot water to soften
1/4 cup chopped opal basil or regular basil
1 tablespoon chopped roasted garlic
olive oil
Goat Cheese Jus:
8 sliced shallots
1/2 cup red wine
4 cups veal jus or beef stock that has been thickened by heating with equal
parts flour and butter
4 ounces crumbled goat cheese
salt and black pepper to taste
4 ounces whipped butter
Lamb Kabobs:
1/4 cup tequila
1/4 cup juniper berries
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons olive oil
1 heaping tablespoon chopped fresh rosemary
3 pounds lamb sirloins, silver skin removed, and meat cut against the grain into 2 ounce portions
rosemary sprigs for garnish
Combine all dry ingredients. In separate bowl, whisk together all wet ingredients, except for melted butter. Add wet ingredients to dry ingredients and mix just until incorporated. Add melted butter last so it doesn't harden. Mix well. Pour batter into a rectangular baking pan sprayed with non-stick cooking oil. Bake at 400 degrees for about 20 minutes until toothpick inserted comes out clean. Can be made a day ahead.
Coarsely chop tomatoes, basil and garlic. Mix with a little olive oil, and salt and pepper to taste.
Char the shallots in a hot pan until a nice roasted color. Deglaze pan with red wine and reduce. Add veal jus and reduce by half. Add crumbled goat cheese, and salt and pepper to taste. Add whipped butter.
Soak 32 wooden skewers in water for half an hour. In a blender, mix tequila, juniper berries, vegetable oil, olive oil and chopped rosemary until smooth. Set aside. Insert skewers into lamb pieces. Lightly pound with a meat hammer to tenderize. Place in large bowl and toss with marinade. Marinate in refrigerator for at least 2 hours. Grill lamb to medium rare on a grill.
Divide the tomato concasse onto centers of plates. Place a slice or two of cornbread on top. Add 2 to 4 kabobs of lamb on top of that. Drizzle goat cheese jus around the plate. Garnish with rosemary sprigs.
Serves 8.
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Chili Cornbread With Tequila Lamb Kabobs
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chili Cornbread With Tequila Lamb Kabobs
Chili Cornbread:
3 1/4 cups all-purpose flour
1/2 cup sugar
1 1/3 cups cornmeal
2 1/2 tablespoons baking powder
1/2 tablespoon coarse black pepper
1/4 tablespoon fennel seeds
1/4 tablespoon chili powder
1/4 tablespoon chile flakes
pinch salt
2 cups 2-percent milk
1/4 cup plus 1 tablespoon vegetable oil
1/4 cup plus 1 tablespoon melted butter
Sun-Dried Tomatoes:
2 cups sun-dried tomatoes, not oil-packed, soaked in hot water to soften
1/4 cup chopped opal basil or regular basil
1 tablespoon chopped roasted garlic
olive oil
Goat Cheese Jus:
8 sliced shallots
1/2 cup red wine
4 cups veal jus or beef stock that has been thickened by heating with equal
parts flour and butter
4 ounces crumbled goat cheese
salt and black pepper to taste
4 ounces whipped butter
Lamb Kabobs:
1/4 cup tequila
1/4 cup juniper berries
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons olive oil
1 heaping tablespoon chopped fresh rosemary
3 pounds lamb sirloins, silver skin removed, and meat cut against the grain into 2 ounce portions
rosemary sprigs for garnish
Combine all dry ingredients. In separate bowl, whisk together all wet ingredients, except for melted butter. Add wet ingredients to dry ingredients and mix just until incorporated. Add melted butter last so it doesn't harden. Mix well. Pour batter into a rectangular baking pan sprayed with non-stick cooking oil. Bake at 400 degrees for about 20 minutes until toothpick inserted comes out clean. Can be made a day ahead.
Coarsely chop tomatoes, basil and garlic. Mix with a little olive oil, and salt and pepper to taste.
Char the shallots in a hot pan until a nice roasted color. Deglaze pan with red wine and reduce. Add veal jus and reduce by half. Add crumbled goat cheese, and salt and pepper to taste. Add whipped butter.
Soak 32 wooden skewers in water for half an hour. In a blender, mix tequila, juniper berries, vegetable oil, olive oil and chopped rosemary until smooth. Set aside. Insert skewers into lamb pieces. Lightly pound with a meat hammer to tenderize. Place in large bowl and toss with marinade. Marinate in refrigerator for at least 2 hours. Grill lamb to medium rare on a grill.
Divide the tomato concasse onto centers of plates. Place a slice or two of cornbread on top. Add 2 to 4 kabobs of lamb on top of that. Drizzle goat cheese jus around the plate. Garnish with rosemary sprigs.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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