Leg of Lamb



This was a long week of work.  With our daughter-in-law, Jacy, off on maternity leave from being our company's (Berith Builders) administrator, I've been frazzled with too much work load.  We forgive her though!  She just gave us our newest granddaughter, Naomi Grace!

So, with a lot going on, we picked up something a little easier on me and prepared for a crock pot meal.  We decided on boneless leg of lamb.

Kathy picked up a pre-seasoned lamb from McKay's and popped it in the crock pot.  We wanted cheddar cheese risotto to go along with it.  Kathy had made it a few times before but this time she coached me through it.  (See recipe pic)  We also made some homemade gravy.  Why?  Because we like it!

With green beans seasoned with Mrs. Dash, a tsp of ham stock and a tsp of butter, this green side dish was a winner!

We had the pleasure of our son, Tony, for our dinner guest tonight.  He helped us rate our food scale.  We rated it a 4.0.  I must say, lately our cooking has been pretty stellar!

Kathy has been searching out a lot of cool recipes on Pinterest.  Stay tuned for a lot of awesome dishes coming our way!!

Hey, by the way, you should all be proud of us!  It's the first Saturday without eating coleslaw!  We are learning self control! :)

 

To Crown a Rockfish!

Tonight, Kathy and I decided to cook a rockfish.  It alone, if cooked right, can make your tongue slap your brains out.  So how can we take it over the top?  Crown it with Crab Imperial!

We enjoyed our day together doing errands and running to Waldorf for some extra print cartridges.  After picking them up, we stopped at one of our favorite stores, Nicks of Clinton.  It was there that we picked up some nice rockfish fillets, 1 lb. of jumbo lump crab meat, oh, and filet mignon for a later date.  Why?  Because we like it!

We dropped by Woods Produce in Mechanicsville for a lemon plus a quick stop to Copsey's Seafood for something else that we seem to have every Saturday...Coleslaw!  Copsey's has the best! (If you want to get on Kathy's and my good side, just give us coleslaw!)

When we got home, we prepared the Crab Imperial.  Kathy very carefully sorted through the lump crab meat thoroughly for shells.  We then mixed up the ingredients....1/3 cup of Panko bread crumbs, 1/2 cup of Hellman's Mayo, 1 tsp of Old Bay, 1 tsp sugar, 1 egg,  and 1/4 tsp of dry mustard. All of these got mixed together with the crab meat.  Awesome!


We then stuffed the 2 rockfish fillets with the crab imperial, lay them on a coated baking pan and topped the imperial with buttered bread crumbs.  The oven was set to 350 for a cooking time of 15 mins covered in foil and an additional 15 mins without for browning.  Nice! 

We wanted a sauce to pour on our finished stuffed rockfish, just because we can.  What we came up with was a large tbs of butter, tbs of flour cooking on low for 5 mins.  Then we added a cup of chicken broth, a 1/2 cup of heavy cream, juice of 1/2 lemon, a tablespoon of prepared horseradish and a pinch of black pepper.  Stir until it boils and thickens.

We plated it with seasoned green beans and a baked potato. It pairs nicely.

At first bite, we both agreed.   It is the best dish to date, but are a little apprehensive in giving any dish a rating of 5 because you can't do better!  This dish was really close, but after much deliberation, we settled on a score of 4.5. 

What a wonderful meal!

We Crocked Our Goose!

I think we might now be past the stomach bug.  We missed last week's meal because of it.  This time it was Kathy who had it!

This morning around 7:00, I quietly got the crockpot out and pulled 6 neatly packaged goose breasts out to cook.  JT Tayman had provided them fresh from his eastern shore goose hunt two weeks ago.  

I threw a nice helping of quartered onions into the bottom of the crockpot, gently layed the goose breasts over top, and then drowned them in a can of tomato sauce.  I turned the crockpot to high and they were ready for a day of deep slow cooking.  Yeah!

Later in the day, around 2:00 pm, Kathy and I strained the juices from the pot to expose the goose, which was very tender.  As prescribed on the recipe, we pulled the goose into shreds and smothered them in with BBQ sauce, "Sweet Baby Rays".  We then set the crockpot to warm and let it sit until dinner.

Kathy was awesome to pick us up some coleslaw.  What is it with coleslaw??  I think we have had it with almost every food blog dinner we've done.  Anyhow, we added corn to our menu and fully enjoyed our meal!  And yes, you guessed it, Mom Wolfe was our guest. 

Are you ready for this?? The food scale score for the BBQ Goose was.......a 4!

Thanks JT for the goose and the recipe!  You da man!  Oh and hey JT, we added onions to your recipe!  Why?  Because we like it!