Mint And Black Pepper Loaf With Pistachio Topping Recipes

LAMB CHOPS WITH PISTACHIO SALSA VERDE

Steps:

• Make the Pistachio Salsa Verde:
• Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
• Cook the lamb chops:
• Season lamb chops with salt and pepper; allow to come to room temperature.
• Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2-3 minutes per side. Serve with Pistachio Salsa Verde.
• Do Ahead
• Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.

LAMB SKEWERS WITH HOT MINT AND PISTACHIO SAUCE

Steps:

• 1. Cut the lamb into 1 inch cubes. Place in a Ziploc bag and add the rest of the ingredients. Seal and let marinate in the refrigerator for at least an hour.
• 2. Turn your oven to broil and skewer the cubes on the chopsticks. If the chopsticks are not lacquered then place them in water for an hour before use, so they won't char in the oven.
• 3. Grill the skewers in the top of your oven for about 12 minutes or until completely cooked through. Turn after half the time.
• 1. Peel and chop the pistachio nuts. Add to a small saucepan and roast for 2 minutes or until hot. Lower the heat and add the mint gel, letting it melt over low heat.
• 2. Add the peppers to taste. By stirring the peppers, they will cook more evenly.
• Lamb that is grain fed has a less gamey flavor than the grass-fed lamb. So if you usually don't like lamb because it is gamey, try grain-fed lamb.

PISTACHIO LOAF

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2- by 4 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the entire pan. Pulse 1 cup of the pistachios and 1/4 cup of the sugar in a food processor until very finely ground. Transfer the pistachio mixture to a large bowl. Whisk in the flour, baking powder, baking soda and salt.
• In a large bowl, beat the butter and the remaining 3/4 cup sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Beat in the eggs, one at a time, and beat until combined. Beat in the lemon zest. In three additions, beat in the pistachio-flour mixture, alternating with additions of buttermilk, starting and ending with pistachio-flour mixture. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with moist crumbs attached, 50 to 60 minutes.
• Transfer the pan to a rack to cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake and then tip the cake out of the pan. Remove the parchment, turn the cake right side up, and let it cool completely. Sprinkle the remaining pistachios on top of the cake before serving.

PEPPER-CRUSTED MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Mix ground beef, rice, parsley, egg, Worcestershire sauce, garlic powder, onion powder, and 1/4 teaspoon salt together in a bowl; form into 4 oblong mini-loaves. Season the outside of each loaf generously with pepper. Arrange loaves in the prepared baking dish.
• Bake in the preheated oven until no longer pink in the center, 35 to 45 minutes. An instant-read thermometer inserted into the center of each loaf should read at least 160 degrees F (70 degrees C).
• Heat olive oil in a skillet over low heat; saute onion in oil until soft and golden brown, 15 to 20 minutes. Season onion with 1 pinch salt; serve over meat loaves.

MINT AND PISTACHIO STUFFED LEG OF LAMB

Steps:

• Preheat oven to 350 degrees. Place mint, parsley, pistachios, garlic, and lemon juice in the bowl of a food processor fitted with the metal blade. Pulse to combine. With machine running, add 1/2 cup olive oil through the feed tube; process until smooth. Season with salt and pepper.
• Lay lamb flat on a clean work surface. Spread mint mixture evenly over lamb, leaving a 1-inch border all around. Starting at the narrow end, roll lamb into a tight log; tie well with kitchen twine.
• Heat remaining tablespoon olive oil in a cast-iron skillet over medium heat. Place lamb in pan, and cook until browned on all sides, 7 to 10 minutes. Place in oven; roast until meat thermometer registers 140 degrees when inserted in the center, about 1 hour 10 minutes. Transfer lamb to a platter or cutting board, and let rest 15 minutes.
• Meanwhile, make pan sauce: Pour off fat from skillet. Add stock, and deglaze pan by scraping up any browned bits with a wooden spoon. Simmer until liquid is slightly thickened, about 5 minutes. Remove from heat, and serve with stuffed lamb.

PISTACHIO MINI LOAVES

Steps:

• In a bowl, combine cake and pudding mixes. Add sour cream, eggs, oil and water; beat until blended. Pour into five greased 5-3/4x3x2-in. loaf pans. Combine the pecans, brown sugar and cinnamon; sprinkle over batter., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CHOCOLATE PEPPERMINT LOAF BREAD RECIPE

Steps:

• Preheat oven to 350° In a medium bowl, mix yogurt,sugar, eggs, vanilla extract, peppermint extract and milk; until blended. In a separate bowl add flour, cocoa powder, baking powder, baking soda sand salt. Mix together. Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, be careful not to over mix. Fold in chocolate chips Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs. Bake for 50 minutes to 1 hour for 1 large loaf or 30 - 35 minutes for 3 mini loafs, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

MINT MEATLOAF

Steps:

• In butter, saute onions and garlic til soft.
• Place ground chuck in mixing bowl and add onions and garlic.
• Add eggs, water, bread crumbs, sweet peppers, tarragon, mint, salt, and pepper; mix well with your hands.
• Place ingredients in a baking dish and shape into a nice loaf.
• Sprinkle wheat germ on top and drizzle honey on top of wheat germ.
• Bake at 350 for 1 hour.

PISTACHIO MINI LOAVES

Steps:

• In a mixing bowl, combine cake and pudding mixes.
• Add sour cream, eggs, oil and water; beat until blended Pour into five greased 5-3/4-in.
• x 3-in.
• x 2-in.
• loaf pans.
• Combine the pecans, brown sugar and cinnamon; sprinkle over batter.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.