ROSEMARY & GARLIC CRUSTED LAMB CHOPS are so delicious they will make your tongue jump out and lick the eyebrows right off your head. Even those that don’t cotton to lamb will love the taste of these delightful chops. The key is the 12-hour marinade and our incredible Moroccan spice blend that we created.
I like my chops served with creamy polenta or oven roasted garlic mashed potatoes and fresh asparagus and a wedge of fresh lemon. Serve these delectable chops at your next dinner party and you’ll be a hit for years to come.
ROSEMARY & GARLIC CRUSTED LAMB CHOPS
2 to 4 racks lamb chops
4 tablespoons finely chopped rosemary
4 cloves finely chopped garlic
2 teaspoons salt
1 teaspoons black pepper
1 cup Dijon mustard
2 tablespoons Bailey’s Moroccan spice blend (see recipe below)
1/2 cup fresh lemon juice
Put the above ingredients in a mixing bowl and whisk until well combined
Add slowly by whisking in:
1 cup extra virgin olive oil
2 cups vegetable oil
Cut lamb rack into double chops. Add double bone lamb chops to the marinade for a minimum of 12 hours. You can marinate an entire rack without cutting, but the flavor of the marinade is intensified if you cut the chops in two chop portions.
Pre-heat sauce pan (I like cast iron) on medium high heat, add a ladle (about a tablespoon) of clarified butter (or olive oil) and pan sear chops to get a caramelized crust on both sides – approximately 30 seconds to 1 minute on each side.
Place chops on sheet pan in 450 degree oven below the stove top and roast until it reaches a temperature of 130 degrees for medium rare, 145 for medium, and 155 for well done (please God no)…approximately 2 to 5 minutes. I want my chops medium rare – but at the most, medium.
MOROCCAN SPICE BLEND
Ok, ok – so this looks like a lot of ingredients. Well it is. But many of these you will have in your kitchen spice cabinet. I make a big batch and keep it for all sorts of things – goes great on chicken, seafood like shrimp, scallops, seabass, even pork, beef, and especially lamb. This rub is better than any you will find on the grocery shelf – but if you have to, go ahead and buy a Moroccan or Mediterranean mixture and use for the lamb chops above.
4 teaspoons salt
4 teaspoons sugar
8 teaspoons paprika
4 teaspoons cumin
4 teaspoons coriander
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon cayenne
3 tablespoons plus 1 teaspoon kosher salt
3 tablespoons plus 1 teaspoon sugar
6 tablespoons plus 2 teaspoons paprika
3 tablespoons plus 1 teaspoon ground cumin
3 tablespoons plus 1 teaspoon ground coriander
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons cayenne
Make sure these are even measurements, and whisk them together well in a bowl.
Biscuits have been at the center of just about all my Sunday suppers for as far back as I can remember. I’ve created dozens of biscuit variations from sweet to savory…but these Cheddar Bacon Buttermilk Biscuits are always a hit – and they are really easy to make as well. The first rule in making biscuits is that you must always be gentle in the final mixing stage – for treating the dough too roughly after adding the wet ingredients will activate the gluten in the flour and make them like hockey pucks…way too tough. Treat the dough like a baby’s bottom and you’ll create of light and airy biscuit every time.
You can make these biscuits in miniature – cut in half and serve with country ham and cayenne peach preserves for a wonderful bar bite at your next cocktail party. Or fry up some buttermilk fried chicken and put it between one of these sliced large biscuits with some honey butter and you’ve got the perfect weekend picnic lunch everyone with dive for.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/2 sticks cold butter (cut into small cubes)
8 slices crispy crumbled bacon (I prefer applewood smoked bacon)
1/2 cup Marburger Full Fat Gourmet Buttermilk (can be purchased at Publix)
Melted butter for tops of biscuits before and after baking
PREHEAT OVEN: 425 degrees
Place bacon on foil lined rimmed baking sheet and bake until crispy – place on paper towel. When cooled, crumble in to small pieces
Cut butter and keep cold. Crack egg into buttermilk and beat with a fork until well combined
Place all dry ingredients in food processor and pulse until combined. Add cold butter and pulse until butter is pea size. Pour into large mixing bowl and add the bacon and shredded cheddar cheese. Combine the cheese and bacon completely into the dry ingredients.
Make a well in the dry ingredients and pour in buttermilk and egg mixture. Using a dinner fork, “gently” mix together until it forms a ball. Be very sure to not over mix this dough. Just bring it together. Turn out onto a lightly floured board or surface. Gently pat out using your hands or a rolling pin – to about a ½” thickness.
Using a sharp edge biscuit cutter, cut out biscuits and place on a parchment lined baking sheet about an inch apart from each other. Brush with melted butter. Bake in the middle of the oven, for 16 to 20 minutes until golden brown, rotating sheet pan about half way through the baking process. When they come out of the oven – brush again with melted butter.
your taste buds will dance with delight with every bite of this Key Lime
cake…and I’m not kidding. Key limes are
so plentiful now, that I wanted to make something other than the ubiquitous key
lime pie. So, I went on a key lime cake
baking adventure this week.
LIME CAKE ATTEMPT #1:
I made a Leah Chase butter cake recipe in honor of the iconic New Orleans chef
who fed presidents and freedom fighters at her famed restaurant Dooky Chase. Chef Chase recently passed away at the ripe
old age of 96 – and she was working until just a few days before she died. I had the privilege of interviewing her on my
radio show a few years back – and even visited her kitchen in New Orleans. She was the best.
While I added key lime zest and juice to her cake – it wasn’t what I was looking for. So on to the next attempt.
LIME CAKE ATTEMPT # 2: Next, I thought about adding key lime zest and
juice to a pound cake would be a good flavor component – and I also decided to
create a key lime buttercream to frost the pound cake. I hated it.
The pound cake was good. The
icing was incredible. But I found that I
don’t like frosting on pound cakes. So
on to the next attempt to create a wonderful cake I would be proud to serve.
LIME CAKE ATTEMPT #3: The third time was the
charm. A doozy of a cake. It will be one of my all-time favorite cakes
to serve to family and friends. For
sure. The frosting was nailed, it only
needed the right cake to set it off. So,
I went back to my tried-and-true yellow butter cake – adding both lime zest and
fresh key lime juice. PERFECTION!!! It’s
so good, a train would take a dirt road just to get to a slice.
4 large eggs (room temperature)
1/2 cup whole milk (room temperature)
1/2 cup fresh key lime juice
3 cups cake or all-purpose flour (measure after sifting)
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks salted butter
2 cups sugar
1 teaspoon vanilla
4 teaspoons lime zest
oven to 350 degrees. Spray or butter and
flour 2 – 8” or 9” round cake pans. Don’t use 10” for they will make the layers
too thin. I always use parchment paper
to line the bottom of rounds and butter and flour those as well. But that is your preference.
flour and measure 3 cups after sifting.
Cream butter and sugar for about 5 minutes in your stand mixer. Hand mixers are ok – but they take a bit more
time. Add eggs one at a time, and mix
until each egg is totally incorporated before adding the other. After all eggs are incorporated beat on
medium speed for an additional 5 to 8 minutes until light and fluffy.
vanilla, to milk and key lime juice. Add
baking powder and salt to sifted flour.
Starting with flour, incorporate 1/3 and blend on a very low speed (or
even by hand) – it is important not to over mix flour for the cake will be
tough. You do not want to activate the
gluten in the flour. Add half the milk,
vanilla, and key lime mixture, gently blend, added 1/3 flour, then the
remaining liquid, then finish with flour. Stir with spatula until completely
incorporated – making sure you mix from the bottom up.
equal amounts of batter in the 2 pans.
Place on middle rack of preheated oven.
Set timer for 12 minutes. Rotate. Set timer for 15 minutes. I can’t tell you exactly how long they will
take to bake – for every oven is different.
You just don’t want to overbake.
The standard is when a toothpick comes out clean – but I like my
toothpick to have a bit of crumb to make sure it is not overbaked.
cakes on rack for 10 minutes. Turn out
with top sides up on the rack. Let cool
completely before frosting.
1-8 ounce package (Philadelphia cream cheese
1 1/2 stick salted butter (room temperature)
2 pounds plus one cup powdered sugar
1/3 cup fresh key lime juice (regular limes can be used if you cannot find key limes)
4 teaspoons lime zest
room temperature butter in stand mixer using the wire attachment until
creamy. Add powdered sugar, vanilla,
zest, and key lime juice. Slowly at first
– combine the ingredients. Mixing to
high will turn you into a sugar-coated mess.
After all is combined, vigorously beat until light and fluffy. If too thin, add more sugar – if too thick
add more lime juice. You want a
use about 2 cups in the middle layer.
Generously frost top and sides.
Best served the next day – or give it at least 6 hours to meld. Trust me on this one…the icing needs time to
seep into the cake.
KEY NOTES & VARIATIONS:
Always use fresh limes or lemons. For anything really – but especially this cake. Never, ever bottled. If you use bottled juice, I wil come to your kitchen and haunt you until the end of your days.
When key limes are not available, you can substitute fresh limes and it will be just as good. Matter of fact, I use regular limes, for key limes are just too small to zest.
You can make this cake with fresh lemons as well – and it will be just as incredible. Always use fresh.
MY CULINARY CREATIVE PROCESS
ask what I did with the cakes I didn’t like.
If I don’t like something – they never see the light of day. The rejects go immediately to my friend and
co-worker Rosario, who’s family waits for my castoffs.
any new dish I create for catering or for a particular restaurant I consult
with, there are usually many attempts to get to the perfect creation – the
perfect dish if you will. A pinch here,
a dash there – a completely different ingredient altogether. You would be surprised at how many attempts
go into creating the final product we are excited about serving. And even then, after all is said and done –
we are always adjusting.
(rarely), we get it the way we want it the first time – but it usually takes a
good bit of finesse. And that is the
fun aspect of cooking and creating a great dish.
Corn on the cob may be one of those delights that is truly a favorite in the summer. When I was growing up, my mom would boil a big pot of water, throw a little salt in the water and boil the fresh corn for exactly 11 minutes. She would put butter and salt on the table and we would “have-at-it.”
Later on in life, I learned from a number of corn farmers that corn should not cook for than 4 to 5 minutes max. I also found a better way to cook corn that boiling. You see, when you boil corn, much of the corn flavor leaches from the corn and stays in the water.
My fool proof method to cook corn for maximum flavor is to put each shucked and cleaned cob in a Pyrex dish (I use a 10” pie plate), add 2 tablespoons salted butter for each cob, and 1 tablespoon (total, even if you have multiple ears) of water.
Cover tightly with plastic wrap and place in the microwave for 4 minutes exactly. Yes, only 4 minutes. Let stand for 1 minute – then carefully remove the plastic wrap – again, be careful for a good bit of very hot steam will escape initially. Add salt to taste, and repeatedly dip in the melted butter after each bite. Spread on more soft butter if desired. It is that simple, and no great corn flavor will escape into that proverbial pot of boiling water.
Herbed Butter: Salted butter mixed with any fined chopped herb you like: parsley, basil, rosemary, thyme, dill, mint – (mix and match to your desired taste) it is all good. Spread herbed butter on before cooked, and after. Of course, salt to taste, Chipotle Butter: 1 stick salted butter, add a tablespoon of minced chipotle in adobo sauce, ½ teaspoon chili powder, ¼ teaspoon garlic powder, spread on corn and grill. Top with more chipotle butter, finely chopped fresh cilantro, and sprinkle about a tablespoon of Cotija cheese on top, and a squeeze of fresh lime – WOW!!! Garlic, Butter, Mayo, Sriracha dusted with freshly grated Parmesan Cheese: 1 stick soft salted butter, 2 tablespoon Hellmann’s mayo, 2 teaspoons finely chopped garlic, 2 teaspoons sriracha powder – slather hot cooked cop with as much of this heavenly mixture as desired – sprinkle with freshly grated parmesan cheese.
Of course, creamed corn goes well with any southern dinner. With a sharp knife, remove the corn from 10 ears of corn – make sure you run the dull back edge of the knife down every cob after the corn is removed so you get all the starchy milky goodness from the cob. You should get about 6 to 7 cups of corn off of 10 ears – depending on the size of the cob.
Melt one to two stick(s) of butter (I like lots of butter) in a skillet on medium heat, add 1 to 2 tablespoon flour (respectively) – cook down until the flour has no flour taste – about 2 to 3 minutes. Add corn, stir, add 1 to 2 cup(s) heavy cream (or half and half) – bring to light simmer stirring constantly. Add salt and freshly cracked pepper to taste.
Summertime is upon us and we want to keep our food simple, light, flavorful, and tasty. And what could be more tantalizing than serving a couple of refreshing lobster tacos? I highly recommend using fresh cold-water lobster…never frozen.
But to do that, you must use whole live lobsters – and many don’t want to go through the trouble. Even though it is well worth it in my humble opinion because you get to use the meat from the whole lobster. It is easier than you think – just throw a live lobster or two in a pot of boiling water (with a whole lemon and a couple teaspoons of salt) for about 20 minutes – let cool – crack and chop. Lobsters 2 pound or under are typically sweeter to me.
The other acceptable way is to purchase a few high-quality lobster tails from Fresh Market or Publix. Typically, these will have been frozen at some point – but that is ok. Spread with a little butter and a squeeze of fresh lemon juice: broil, grill, or bake until done. Cool and chop in 1” pieces. You can do this the day before and refrigerate.
High quality flour or corn tacos – I like mine heated about 10 to 15 seconds in the microwave covered with a damp (not wet) paper towel
LOBSTER: This is not the time to skimp on the lobster – load that sucker up with lobster
Fresh roasted corn off the cobb – or you can use frozen seared lightly in a skillet with a bit of olive oil, salt and a touch of sugar – you want a bit of char – do not overcook corn – a couple minutes on high heat will do – cool
Slices of fresh avocado – sprinkled with fresh lime juice
One of our restaurant fans, Suzy Lopez, sent me a Facebook message yesterday asking if I would share our Broccoli-Cauliflower Mash recipe. We always share our recipes. It is a pet-peeve of mine when people refuse to share recipes. And by the way, this was the most requested side dish at Bailey’s restaurant. Even beat out our luscious buttery mashed potatoes.
It actually was created by my dad. When I was around 10 years old – my mom was visiting relatives in Boston (where she was from); and one night, us 3 kids were screaming for mac and cheese. This was way before they had such stuff in a blue box. Lo and behold, my dad wanted to accommodate his “chill-ren’s” but had no macaroni. He did however have American cheese and cauliflower. He secretly put the two together, with a bit of butter – and PERFECTO – cauliflower mash. He actually told us it was mac and cheese, and we couldn’t tell the difference. Honestly. I was 18 before I realized it…just kidding on that one.
During the restaurant years, I added broccoli – and it was an instant hit. It makes a super Thanksgiving side dish.
(Yields 16 – ½ cup orders)
1 ½ gallons water
3 tablespoons salt
1 pound broccoli florets
1 pound cauliflower florets
¼ pound butter
1 ½ pounds American cheese
Bring water and salt to a full rolling boil. Put the cauliflower and broccoli in the boiling water and bring back to a boil, cook for approximately 5 minutes or until it is fork tender. You do not want to cook it so long as to discolor the broccoli – you want to keep the bright green.
Drain completely. Do not rinse. Add butter to empty pot on very low heat. Add broccoli cauliflower and layer 8 slices of American cheese at a time and stir with a metal spoon. Repeat until all the American cheese is incorporated. You want the broccoli cauliflower to have small ½” inch bite texture but not pureed.
Keep small amounts in a sixth pan on steam table…only put amounts you will need for each lunch or dinner shift. It should not sit on steam table longer than a couple hours at a time. Reheat in pot on stove on low heat, do not bring to a boil.
This Summer entertain with our incredible Summertime Sangria. People ask me all the time to share our recipe for sangria. It is probably one of our most requested and refreshing drinks – a perfect pairing with a plate of paella, or even served with munchies like cured black olives, Manchego cheese, and Marcona almonds.
2 bottles merlot or cabernet sauvignon
1 cup brandy or cognac
1 cup simple syrup (1 cup sugar with 1 cup water – stir only to mix in sugar, boil until sugar is dissolved, let cool)
¾ cup Grand Marnier
1 cup fresh navel orange juice (always fresh juice)
For Sparkling Sandria: 2 cups Sprite or 7-Up, or Soda Water – blended right before serving.
Sliced navel oranges, limes, lemons, green apples, pears, peaches, green grapes, strawberries. Whole blackberries, blueberries, fresh mint.
Sauce Vierge is a French sauce meaning Virgin Sauce because it is so light, fresh, and delicate. This sauce also goes nicely with any white flaky fish or scallops or even pan seared chicken. Perfect for a light dinner after a heavy or late lunch. Served with a blood orange and shaved fennel salad drizzled with EVOO and a squeeze of fresh grapefruit juice, a slice of warm herbed focaccia, well…you’ll have a wonderful dinner. And think about it – a Bailey’s dinner with zero butter. Wonders never cease.
Vierge is pronounced: V-edge – let it slide off your tongue.
SEABASS SEASONING INGREDIENTS
2 skinless seabass
2 star anise
½ teaspoon white or blended peppercorns
½ teaspoon coriander seeds
½ teaspoon fennel seeds
1 teaspoon salt
Extra virgin olive oil (EVOO)
Combine all dry ingredients in a coffee grinder (one just used for spices not coffee), grind until a powder is formed. Rub both sides of fish with EVOO and sprinkle with spice rub on both sides.
SAUCE VIERGE INGREDIENTS
2 large yellow tomatoes – peeled, seeded, chopped (if you can’t find yellow, use red)
1 teaspoon finely chopped Italian flatleaf parsley
1 teaspoon finely chopped fresh basil
2 cloves finely minced garlic
½ teaspoon salt
¼ teaspoon red pepper flakes
OPTIONAL: 3 coarsely chopped Kalamata olives
2 tablespoons fresh lemon juice
3 tablespoons EVOO
Pan-sear seasoned seabass in a pre-heated saute pan on medium high heat with a tablespoon EVOO. Depending on the thickness – around a minute to 2 minutes on each side. Set aside.
Lower heat to medium and add EVOO and lemon juice to the pan and stir with wooden spoon until all brown bits are incorporated. Add remaining ingredients and stir until well combined and to heat but not break up tomatoes. You are cooking the sauce briefly – just for a minute or so, just bringing it together until it is hot – season with salt and freshly ground peppercorns to taste.
Place braised spinach in center of plate, top with seabass, and ladle sauce over top. Serve with a blood orange and shaved fennel salad – Enjoy!
This may be my favorite way to eat shrimp. The New Orleans style sauce is not like a typical BBQ sauce you will find on ribs – but a buttery, garlicy, sauce with loads of flavor. I developed this recipe and it is always a hit every time it is served. It is good on its own – and especially tasty on top of some creamy grits. My favorite way is to eat it with a hunk of good quality (Pane Rustica) French baguette – oven warmed and crusty.
Once the compound butter is made, this is the fastest recipe in the world to prepare – and even good over your favorite pasta.
STEP ONE – MAKE COMPOUND BUTTER
NOTE: Can be made a month in advanced and stored in air tight container in the refrigerator
1 pound room temperature salted butter
1 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
¼ cup chopped garlic
1 teaspoon paprika
1 tablespoon Tony Chachere’s (or your favorite Cajun spice blend)
1/3 cup chopped scallions
1 tablespoon fresh thyme
½ cup finely chopped bacon (optional – especially good with grits and the shrimp)
Put all ingredients in an electric mixer with the paddle attachment. Whip at high speed until well combined.
In a skillet on medium high heat, add 1 tablespoon salted butter with 1 tablespoon extra-virgin olive oil (EVOO)
Once the butter is melted and very hot (not brown), toss in one pound of 16/20 peeled and deveined shrimp – tail can be left on or off
Sautee for 30 seconds and turn
Immediately add ¼ cup chardonnay to the pan
Toss in ½ cup soft compound butter – stir until shrimp are cooked (30 seconds to 1 minute)
Put on plate, sprinkle with chopped parsley, serve with crusty warm French baguette slice
Yes, we have gone bananas at Bailey’s. I made this incredible milkshake today which will make a train take a dirt road just to get to a sip.
I sautéed bananas with butter, brown sugar, a dash of cinnamon, a hint of lemon zest, Grand Marnier, Mount Gay Rum, and Hiram Walker Banana Liqueur – all blended together with Bailey’s homemade Madagascar Vanilla Ice Cream, then layered it with copious amounts of delicious bananas foster sauce – topped it with whipped cream, more bananas foster, and a boozy drizzle. Did you know we make all our own ice creams at Bailey’s from fresh eggs, and Dankin Farm cream. Click here for the recipe.
INGREDIENTS – for Bananas Foster
• 4 nicely ripe yellow bananas (ripe with no brown spots)
• 4 tablespoons soft butter
• ½ cup light brown sugar
• ½ teaspoon cinnamon (optional)
• 1 teaspoon fresh lemon zest
• 1 ounce Grand Marnier
• 1 ounce Hiram Walker Banana Liqueur
• 1 ounce your favorite dark Rum (I use Mount Gay)
• 1 teaspoon vanilla extract
Melt butter in heavy bottom skillet pan with brown sugar and cinnamon. Bring to a boil. Add cinnamon, and all liquors, stir well. Add bananas, lemon zest, and vanilla – cook bananas on medium heat until bananas are soft but not mushy.
INGREDIENTS – for Milkshake
• 1 quart softened Haagen Dazs Vanilla Ice Cream
• 2 ½ cups whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon rum (optional)
• 4 banana’s from the bananas foster mixture – without the sauce
• 2 tablespoons fosters sauce
Put the above ingredients in blender and blend on high until smooth. Pour (layer alternately with fosters sauce) into frozen glass. Top with whipped cream, a couple banana pieces, and drizzle with more fosters sauce.