Bobs Lambasa Stew Recipes

BOUILLABAISSE

Steps:

• For the shrimp stock: In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells and tails, onion, carrot and celery and saute, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, then add 10 cups of cold water, the tomatoes, parsley, bay leaf and peppercorns. Bring to a boil, reduce the heat to medium low and simmer, skimming the surface occasionally, for 40 minutes.
• Strain the stock through a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. The stock can be made 2 days in advance and stored tightly covered in the refrigerator, or frozen up to 3 months.
• For the tomato aioli: Combine the mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, lemon zest, salt and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• For the broth: Heat the oil in a large, high-sided saute pan over high heat and cook the fennel and onion until they begin to soften. Add the pastis and cook until reduced by half, about 5 minutes. Add the tomatoes, saffron, chile flakes and 2 cups of the shrimp stock. Bring to a boil, add the garlic and cook until reduced by half, about 10 minutes. Add 4 more cups of shrimp stock, reduce the heat and cook until the flavors meld and the broth reduces slightly, about 20 minutes. Strain the shrimp-tomato broth into a large bowl, discard the solids, pour the liquid back into the high-sided saute pan and set aside.
• For the anchovy butter: Put the anchovies and butter in a bowl and mix until combined. Season with salt and pepper, cover and refrigerate until cold, at least 20 minutes.
• For the seafood: Heat 2 tablespoons of the oil in a large saute pan over high heat. Season the scallops on both sides with salt and pepper. Sear the scallops on one side until golden brown, about 2 minutes, then turn over and cook for 30 seconds. Remove to a baking sheet.
• Add another tablespoon of the oil to the pan and season both sides of the halibut fillets with salt and pepper. Sear on one side until golden brown, then turn over and cook for 30 seconds. Remove to the baking sheet with the scallops.
• Heat the remaining tablespoon of oil in the large saute pan, season the shrimp with salt and pepper and sear until the shells become lightly golden brown, about 1 1/2 minutes per side. Deglaze the pan with 1 cup of the reserved shrimp-tomato broth. Transfer the liquid to the remaining shrimp-tomato broth in the high-sided saute pan.
• Heat the shrimp-tomato broth over high heat. Add the mussels, cover and cook until they open, about 2 minutes. Remove the mussels to the baking sheet with a slotted spoon and discard any that did not open.
• Add the seared seafood and lobster tails to the shrimp-tomato broth, cover and let cook for 2 minutes.
• To serve: Add the anchovy butter to the broth and cook until thickened; stir in the parsley, tarragon and lemon zest. Top each baguette slice with a large dollop of tomato aioli and garnish with chives. Divide the seafood and broth among 6 large, slightly shallow soup bowls. Top each with a tomato aioli crouton and garnish with more parsley or tarragon or chives, if desired.

AROMATIC LAMB SHANK STEW

Steps:

• Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove to a roasting pan or whatever else you've got at hand to sit them in.
• Peel the onions and garlic and process in a food processor or chop them finely by hand. Add the remaining oil to the pan, and fry the onion-garlic mush until soft, sprinkling salt over to stop it sticking.
• Stir in the turmeric, ground ginger, chile, cinnamon and nutmeg and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer very gently for 1 to 1 1/2 hours or until the meat is tender.
• Add the red lentils and cook for about 20 minutes longer with the lid, until the lentils have softened into the sauce and the juices have reduced and thickened slightly. Check for seasoning.
• Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.
• Fill the bottom of a steamer, or base of a couscoussier should you possess one, with water and bring to a boil. When it looks like it's almost ready to boil, fill the kettle and put it on, then empty the couscous into a glass bowl, add the salt, crush in the cardamom and mix with your fingers, then pour over a quart of boiling water from the kettle and place a plate on top of the bowl. Leave to stand for 5 minutes, then drain and empty into the steamer or couscoussier top and sit this on top of the boiling water beneath. Add the slices of butter on top of the couscous then clamp on the lid and let steam for about 7 to 10 minutes, by which time the couscous should be tenderly cooked and the butter melting. (You can do this a simpler way if you prefer, by just steeping the couscous in the boiling water for 10 to 15 minutes, but the grains will be more dense and more likely to clump. It's not disastrous, however, and you must decide what you're prepared to do.)
• Meanwhile, toast the almonds by frying them in a dry pan until fragrant and golden, remove them to a plate, then do the same to the pine nuts. Chop the pistachios. Once the couscous is cooked, tip the bowl, fork through (and always use a fork for mixing or fluffing up couscous; a spoon will crush it and turn it stodgy), sprinkling in the almonds and pine nuts as you do so (and taste for seasoning at the same time, too). Now fork in most of the pistachios, and sprinkle those that remain lightly on top.

DAN'S DELICIOUS BASQUE LAMB STEW

Steps:

• Trim any excess fat from meat. Put oil in large pot and brown lamb meat about 20 min or until brown. Add onions, peppers and garlic. Turn until brown.
• Add beer, wine, 1 Tbsp of Paprika, salt and lots of pepper. Then add Celery and Bay Leaf and then add water so that all meat is covered. Simmer for about 40 minute Keep adding water if needed.
• Add Chopped Carrot and cook another 15 minute Add Diced Potatoes, Tomato Sauce, Garlic Powder, Italian Seasoning, Dash of Tabasco and a little Cayenne Pepper. Cook until meat is tender, about another 30 min or so. Simmer with lid.

BOB'S KABOBS

Steps:

• Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
• Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
• While meat is chilling, place bamboo skewers in water to soak for 1 hour.
• Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
• Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
• Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
• Preheat an outdoor charcoal grill to medium-high heat.
• Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

LAMB TXILINDRON BASQUE LAMB STEW

Steps:

• Heat oil in a large heavy pot over medium heat. Add garlic, onions and pepper, cook for 5 minutes.
• Add pepper flakes and cook until they release their aroma.
• Add lamb pieces, wine and pan drippings.
• Reduce heat to medium-low. Simmer for 45 minutes.
• Add pimentos, cover pot and simmer until lamb is very tender, 2-3 hours more.

LAMBASA STEW AKA KIELBASA STEW

Steps:

• Place cabbage, potatoes and carrots in a 3-1/2- or 4-quart slow cooker. Place sausage on vegetables. Sprinkle on basil, thyme, salt and pepper; pour chicken broth over all.
• Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Spoon into bowls to serve.

LAMB CHOPS WITH BLEU CHEESE TOPPING RECIPE

Steps:

• 1. Braai the chops over medium-hot coals or grill them in oven or in a griddle pan on top of the stove until nearly done. 2. Mix together the remaining ingredients. Arrange the chops on a baking sheet and spoon a little of the topping mixture onto each. 3. Grill in the oven until the topping is golden brown and bubbling.

BOB'S LAMBASA STEW RECIPE

Steps:

• Place carrots, potatoes and cabbage in a 4-qt slow cooker. Top with sausage. Sprinkle with basil, thyme and pepper; pour chicken broth over all. Cover and cook on high 4-5 hours or low 8-10 hours or until potatoes and carrots are tender.