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Recipes
Marc Vetri's Slow Roasted Lamb Shoulder
By Lonnie
LAMB that is out of this world
- ROSEMARY GARLIC BRINE
- 8 c hot water
- 8 c cold water
- 3 c kosher salt
- 1 c sugar
- leaves from 6 sprigs
- rosemary
- 1 clove garlic, peeled
- LAMB
- 1 bone-in lamb shoulder, about 8 pounds
- 1 large onion, cut into large chunks
- 2 large carrots, peeled and cut into large chunks
- 3 ribs celery, cut into large chunks
- 3 tablespoons grapeseed oil
- Coarse salt and freshly ground pepper
- Fresh rosemary leaves, for garnish
- 8 c ice
- . Try to keep the
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Marc Vetri's Slow Roasted Lamb Shoulder
By Lonnie
LAMB that is out of this world
- ROSEMARY GARLIC BRINE
- 8 c hot water
- 8 c cold water
- 3 c kosher salt
- 1 c sugar
- leaves from 6 sprigs
- rosemary
- 1 clove garlic, peeled
- 8 c ice
- LAMB
- 1 bone-in lamb shoulder, about 8 pounds
- 1 large onion, cut into large chunks
- 2 large carrots, peeled and cut into large chunks
- 3 ribs celery, cut into large chunks
- 3 tablespoons grapeseed oil
- Coarse salt and freshly ground pepper
- Fresh rosemary leaves, for garnish
- .
Snowballs
By Lonnie
From Joanie
- 1/2 lb butter
- 2 c unbleached flower
- 2 c finely chopped pecans
- 5 T sugar
- 2 t vanilla
- 1 T water
- 1/2 t salt
Chicken, Artichoke and Cannellini Bean Spezzatino
By Lonnie
In heavy 5 or 6 quart saucepan, heat the oil over medium heigh heat
- 2 T olive oil
- 1 4 oz piece pancetta,
- diced
- into 1/4 inch pieces
- 2 medium carrots, peeled
- and cut into 1/2 inch
- pieces
- 2 celery stalks thinly sliced
- 1 onion, diced
- 3 cloves garlic, halved
- 1 t kosher salt plus more for
- seasoning
- 1 t freshly ground black
- pepper plus more for
- seasoning
- 2 14 oz cans low sodium
- chicken stock
- 1/2 c fresh basil leaves,
- chopped
- 2 T tomato paste
- 2 t dried thyme
- 1 bay leaf
- 2 skinless chicken breasts
- w/ rib meat, about 1.5 - 2
- lbs
- 12 oz frozen artichoke
- hearts, thawed and
- chopped into 1 in pieces
- 1 15 oz can cannellini beans,
- rinsed and drained
Chicken, Artichoke and Cannellini Bean Spezzatino
By Lonnie
In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 1 4-ounce piece pancetta, diced into 1/4-inch pieces
- 2 medium carrots peeled and cut into 1/2-inch pieces
- 2 celery stalks thinly sliced
- 1 onion diced
- 3 cloves garlic halved
- 1 teaspoon kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper plus more for seasoning
- 2 14-ounce cans low-sodium chicken stock
- 1/2 packed cup fresh basil leaves chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 2 skinless chicken breasts with rib meat about 1 1/2 to 2 pounds total
- 12 ounces frozen artichoke hearts thawed and chopped into 1-inch pieces
- 1 15-ounce can cannellini beans, rinsed and drained
- I
Peebs' Famous Turkey Burgers
By Lonnie
The classic turkey burger brought to you by Peebs Logli!
- organic ground turkey
- red onion
- jalapeno
- yellow curry powder
- mustard (of your choice)
- salt
- pepper
- olive oil
Peebs Famous Turkey Burgers
By Lonnie
Finely chop your jalapeno and red onion and add to your ground turkey
- organic ground turkey
- red onion
- jalapeno
- yellow curry powder
- mustard (of your choice)
- salt
- pepper
- olive oil
Mabel's Chicago Meatballs
By Lonnie
1. Place beef in a large bowl and gently break apart; reserve
- 1.5 lbs. of ground beef
- 4 slices of white bread, chopped in food processor
- 1/4 ounce Italian parsley, finely chopped
- 3/4 cup whole milk or dairy alternative
- 1 extra large egg or egg alternative
- 1/2 oz. salt (or 1 and 1/2 teaspoon of Kosher salt. If Kosher alt is unavailable use 3/4 teaspoon of iodized salt.)
- 1/4 oz. black pepper (or 1 teaspoon of ground black pepper)
- 1/2 oz. granulated garlic (or 1 teaspoon of granulated garlic. If you do not have granulated garlic, use 1/2 teaspoon garlic powder.)
- 1/2 cup Parmesan/Romano blend
Skillet Garlic Parmesan Chicken Thighs
By Lonnie
Amazing one pan skillet meal
- THIGHS
- 2 lbs boneless skinless
- chicken thighs
- 2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp grnd black pepper
- 1 Tbsp olive oil
- PARMESAN GARLIC SAUCE
- 3 Tbsp unsalted butter
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 3 Tbsp parmesan cheese,
- plus garnish
- 1/4 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1 Tbsp chopped chives
Spiced Baby Eggplants
By Lonnie
1. While your oven preheats to 400°F (200°C), drizzle a tablespoon of ordinary olive oil over a baking tray
- 6 baby eggplants
- 1 Tbsp olive oil
- 1/2 tsp chilli flakes
- 1 tsp ground cumin
- 1 tsp ground coriander
- sea salt flakes
- 1 lemon
- extra virgin olive oil, for serving
- fresh parsley leaves, for serving