Lamb Sliders

Well the 3 weeks of Lamb classes at the LCBO have ended. So now I will post all the pictures and recipes of what we have done. Starting with the Lamb-Feta Sliders

Lamb-Feta Sliders

Ingredients:

1 tbs Roasted garlic

1-1/4 lbs Ground Lamb

½ cup crumbled feta cheese

¾ tsp dried oregano

½ tsp salt

½ tsp pepper

Directions:

Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; mix to combine. Divide into 8 portions. Form a small ball, pat with fingertips to flatten. Refrigerate

Prep the Grill of your choice with a hot fire on one side of the grill , add the sliders , cover and cook turning only once until done. About 4 to 5 minutes per side for a medium well burger or 145F

Cooked on a louisiana Pellet Smoker With Cherry wood pellets

Cooked on a weber Kettle with Basque Hardwood Charcoal

Grilled to Perfection


Ready To Eat

Tasty

    

Matt Jones ,Whiskey Ambassador for Beam Global

Here is a couple Videos that I talked about at the LCBO Lamb Class

http://www.youtube.com/watch?v=7M9rzuG79Cg&feature=youtu.be

http://kitchener.ctvnews.ca/video?clipId=940098

Well. we jump over the Lamb last night for a special treat. Lobster Tails.

Tried them a little different this time. Cut the top of the shell with my kitchen shears and ran a skewer through them to hold them straight while they cooked.

Placed them on the Med hot grill with the cut side of the shell facing down for 7-8 minutes.  While that was going on I melted some butter and added a bit of garlic and lemon juice to it. After I turn the tails over and basted them with the butter mixture every couple minutes . Tails where ready in about 6-8 minutes ( When the meat is opaque)

Lamb , Lamb , Lamb. This week we will feature FRESH Local Lamb and a few new recipes...

Featuring

Specializing in Local farm fresh lamb

Summer Time Grilling ( Lamb Kofta)

Summer has finally arrived and it time to fire up those grills. Todays menu is Lamb Kofta. Great and easy appetizer to make all year long

Lamb Kofta

Ingredients:

4 Cloves garlic , minced

1 Tsp. Salt

1 Lbs ground Lamb

3 Tbs. Grated Onion

3 Tbs. Chopped fresh parsley

1 Tbs. ground coriander

1 tsp. ground cumin

½ tsp. ground cinnamon

½ tsp. ground allspice

¼ tsp. cayenne pepper

¼ tsp. ground ginger

¼ tsp. ground black pepper

12-15 wooden skewers

Directions:

  Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 12-15 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.

Preheat  grill for medium heat, and lightly oil grate.

Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to 165F.

Ingredients ready to mix

Ready to grill

On The grill. I use tin foil so the skewers do not burn

All done and ready to eat. 

The Grill Master

Call him the grill master

He owns 11 barbecues along with a collection of assorted awards and accolades for his skills with charcoal.With the approach of the Victoria Day holiday May 20, the unofficial start of the prime-time summer barbecue season in this country, Jules Mailloux offers advice for rookies and veterans alike. Much of it comes from hands-on cooking, which he became interested in 10 years ago, after watching a cooking show about smoking. Wife Lucie Mailloux filed the experience away as a Father’s Day gift idea for her husband, buying him a smoker. It was the start of something big.“There’s nothing I don’t like on the grill,” he said.His classes at the LCBO’s Roundhouse location sell out fast, he’s been booked for encore sessions and he expects to instruct eight of them this year alone. Mailloux , after his day-job operating his NAPA automotive parts store in Belle River, recently dispensed what he’s learned. “My dream is to help educate people and get the knowledge out there.”

Tips From BBQ Chef Jules MaillouxHere are some of his top tips:

Gas, charcoal, propane? Mailloux prefers charcoal. He likes a special charcoal made from a Quebec-based supplier for its distinct, full-out flavour. The Basques Hardwood Charcoal product he likes most is made from the waste leftovers of maple hardwood floor manufacturing. Of course, he sells it at his NAPA store, but he also works with a butcher nearby, Wayne White’s Fresh Meats & Deli.Gas and propane provide convenience. But to impart a more distinct charcoal flavour, Mailloux suggests using wood chips widely sold in convenient packaging for use with barbecues. “You’re getting more flavour than just from gas grills.”Mailloux’s favourite wood chips are made from the shredded wood of whisky-flavoured oak barrels.

BBQ Chef Jules Mailloux uses quality charcoal, Friday, May 6, 2013, at his Stoney Point home. (DAN JANISSE/The Windsor Star)

Here are some of his top tips:

Gas, charcoal, propane? Mailloux prefers charcoal. He likes a special charcoal made from a Quebec-based supplier for its distinct, full-out flavour. The Basques Hardwood Charcoal product he likes most is made from the waste leftovers of maple hardwood floor manufacturing. Of course, he sells it at his NAPA store, but he also works with a butcher nearby, Wayne White’s Fresh Meats & Deli.

Gas and propane provide convenience. But to impart a more distinct charcoal flavour, Mailloux suggests using wood chips widely sold in convenient packaging for use with barbecues. “You’re getting more flavour than just from gas grills.”

Mailloux’s favourite wood chips are made from the shredded wood of whisky-flavoured oak barrels.

Accessories. Mailloux prefers quality over quantity. Forget the gift kits of barbecue utensils. “To me they’re a waste of time.” Besides, he said, many cooks don’t need items like a knife and fork. Buy a decent spatula for flipping meats and a pair of tongs that are strong enough to lift cuts of meats without them sliding off. Kebab skewers may be unnecessary, too, especially if you buy skewers already prepared with food items for the grill in the grocery store.
Look for pizza stones rated for high temperatures. Choose creative rubs, sauces and seasonings to enhance meats. Mailloux likes the variety and quality of Club House brand seasonings.

Vegetables. Tomatoes, asparagus, onions and peppers are among the vegetables that work best on the grill, along with eggplant and mushrooms, including large portabello mushrooms. No-nos for Mailloux would include cucumbers, broccoli and cauliflower.
He likes greenhouse tomatoes for their firm texture and cores them, adding a combination of chives and goat cheese. Set them on the grill, not directly over heat but indirectly off to the side at about 250F and remove when cheese has melted.
Variety. There’s not much Mailloux hasn’t already experimented with on the grill. He’d like to try goat after learning about an area goat farm. He makes a dessert shish kebab with pound cake pieces and a variety of fruit, especially strawberries. He also like his pineapple upside-down cake. Try small burger sliders with lamb for a different kind of burger.

Techniques. Mailloux likes the reverse-sear technique for steak. Instead of searing the steak first at a high temperature, he starts lower and slower at about 250F to 300 F to infuse more barbecue flavour. Then he cranks up the heat to 400F to 500F on both sides to lock in flavour, finally finishing at the lower temperature.
For chicken wings, he aims to impart flavour and watches his temperatures, removing the wings at about 170F to 175 so they’re safe but still moist and not overcooked. Experiment with seasonings.

Best advice for meats. Let the juices settle after cooking before rushing to serve and slice, Mailloux said. This allows the juices and their flavours to draw back into the meat.
twhipp@windsorstar.com

Spring LCBO BBQ Class . Roundhouse Center , Windsor Ontario @ 6:30pm to 8:30 pm

 On the menu: 

Marinated, Stuffed Grilled Portobello Mushrooms 
Grilled Lamb Kabobs served with Tzatziki;
Smoked Mozzarella-and Bacon-stuffed Burgers served with Grilled Tomatoes and Asparagus Salad
Grilled Pineapple Upside-Down Cake.