Merry ChrisKwanzHanukkah Season Greetings!

Many people have begun questioning what these “holydays” (I refer to as holydaze) really mean. According to some statistics enough to cure world hunger is spent around this time as families gather together to love on each other while celebrating a hodge-podge of traditions few know the origins of and therefore many oft-assign their own modern interpretations!

Because I pretty much have a distaste for all holydaze equally I use the time to enjoy special dishes with family. Also, because my manslave is one hard working man who serves elderly men and women so I love to show him extra appreciation when he works on his days off. He deserves a nice long back rub and something decadent to eat as a treat especially when he’s picking up someones else’s slack.

The crab cakes seem to have stolen the show but I included the rack of lamb recipe as well I hope you enjoy the super simple and fresh dishes.

lamb shanks recipe crabcakes recipe
Recipe For Lamb Shanks and Crabcakes bewlow
He serves the elderly so even when he’s not supposed to be at work, he works when available

 

When “just dong your job” actually takes care of people
brussel sprouts
Beautiful delicious brussel sprouts with a little home-rendered lard
Somewhere under here s a pound of real crab meat!
marble pistol and mortar set
Love our new marble pistol and mortar set with the kwel copper handle

Rack Of Lamb Recipe:
1. Preheat oven to 450 degrees
2. With a mortar and pistol (or other crushing device) blend dried: Mint, oregano, all spice, rosemary together
3. rub herb blend generously all over meaty parts of the rack
4. Sprinkle with 1/2 ts salt/black pepper per pound and set aside
5. Heat 2 TB coconut oil in a cast iron skillet on medium heat and braise rack meatiest side down for about 10 minutes or until brown crust forms.
6. Flip rack over on uncooked side and place entire skillet (or cookie sheet) in the center of the oven for 20-25 minutes, uncovered
7. Remove from oven, cover with lid and allow rack to rest 10 minutes.

Crab cake recipe:

1 lb crab
1/4 C each finely chopped: onion, celery, red sweet pepper, green onion and/or parsley
2 garlic cloves finely chopped
1 C (gluten free, organic) bread crumbs
1/3 C mayonnaise
1 egg
1/2 ts salt/(white)pepper
Lemon/lime slices for garnish

Directions: Mix wet stuff in medium bowl. Add everything else and mix well. I prefer smaller cakes so I use the 1/4 cup measuring cup to portion off cakes about 10-12 cakes. Place in refrigerator and warm a cast iron skillet to medium high with 1/4 C coconut oil. Cook until firm, golden brown and crispy on each side. ALTERNATIVELY: brush with and broil on a cookie sheet 10-12 minutes. Squeeze and garnish with lemon/lime.Serve immediately.

We had ours with pan roasted onions and brussel sprouts and mashed white sweet potato as sides!

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