Review of last recipe - Louisiana Jambalaya (photo above) - Not very appetizing looking, and I guess I'm really just not a big fan of jambalaya, although I like all the ingredients.

TODAY'S RECIPE - BROILED MARINATED CHICKEN BREASTS

Marinade:
2 tsp minced garlic
1 tbsp fresh ginger
3 oz unsweetened pineapple juice
1/8 cup orange juice
1/4 cup soy sauce
1/8 cup cider vinegar
1/8 cup honey

6 chicken breasts, skinned and boned
1/8 cup chinese duck sauce

In a blender or food processor, combine the marinade ingredients and whirl until well blended.

Place the chicken breasts in a large glass or enamel covered baking dish and pour the marinade over them.
Cover with plastic wrap and refrigerate for at least 24 hours, turning the breasts occasionally.

Preheat the broiler, positioning the rack 4" from the heat.

Transfer the chicken breasts from the marinade to a pan.  Brush the surface of the breasts with the duck sauce.  Broil for 5-10 minutes, without turning, until the breasts are firm to the touch and cooked through.

Review of last recipe - Lemon Lamb with Potatoes (photo above) - Better when reheated, but I'm more of a fan of my lamb seared and medium rare; not cooked through.

TODAY'S RECIPE - LOUISIANA JAMBALAYA

Serves 8

1 broiler-fryer (about 3 lbs), cut up
1/2 tsp salt
1/4 tsp pepper
2 tbsp shortening or bacon fat
2 tbsp flour
1 lb smoked sausage, sliced
2 medium onions, chopped (1 cup)
1 green pepper, diced
3 cups peeled tomatoes, diced
1 clove garlic, finely chopped
3 cups water
3/4 tsp thyme, crumbled
1/2 tsp salt
1/2 tsp liquid red pepper seasoning
2 cups uncooked long grain rice
1 lb shrimp; shelled and deveined
1/4 cup chopped parsley
1/2 cup finely chopped scallions

Sprinkle chicken with salt and pepper.  Heat shortening (or bacon fat) in large skillet and brown chicken on all sides.  Remove from skillet.

Sprinkle flour into fat remaining in skillet.  Cook, stirring constantly, until the mixture turns a light brown (making a roux).

Return chicken with the sausage, onions, green pepper, tomatoes and garlic.  Cook, stirring gently, about 10 minutes.

Stir in the water, thyme, salt, red pepper seasoning and rice.  Bring to a boil, then lower heat and cover. Simmer 15 minutes.  Stir in shrimp and simmer for another 15 minutes. Stir in parsley and scallions and simmer 5 minutes longer or until rice is tender.

Review of last recipe - Chocolate Chip Brandy Souffle - The photo looked so nasty, I didn't want to post it. Word to the wise ... I chopped up chocolate chips instead of grating a piece of chocolate so all the pieces went to the bottom.  Still, it was quite tasty!

TODAY'S RECIPE - LEMON LAMB WITH POTATOES
A Middle Eastern inspired lamb stew layered with potatoes.

Serves 6

1/4 cup lemon juice
1 tbsp oil
1 lg garlic clove, crushed
1/4 tsp coriander seed, ground
pinch of ground pepper
2 lbs. lamb (from neck, shoulder or shank, trimmed of excess fat and cut into 1" cubes

1 tbsp butter
1 tbsp oil
3 medium onions, chopped
1/8 tsp cumin seed
pinch of ground allspice
2 cups beef stock
3 tbsp tomato paste

1 1/2 lbs. potatoes; boiled until tender, peeled and thinly sliced
4 scant tbsp fresh coriander leaves (aka cilantro)
2 tbsp lemon juice

Combine lemon juice, 1 tbsp oil, garlic, coriander and pepper in shallow large dish.  Add lamb and stir to coat.  Cover and refrigerate 24 hours, stirring mixture occasionally.

Remove meat from marinade using slotted spoon; reserve marinade.  Pat meat dry.  Heat butter and oil in heavy large aluminum skillet over medium-high heat.  Add lamb in batches and brown on all sides.  Transfer lamb to 3-4 qt saucepan or dutch oven.  Pour off all but thin film of fat from skillet.  Place skillet over medium-low heat, all onion and cook until soft, stirring frequently.  Blend in cumin and allspice and cook for 30 seconds.  Add stock, tomato paste and reserved marinade and stir, scraping up any browned bits.  Bring mixture to boil.  Pour over lamb.

THIS IS WHERE THE RECIPE ENDS (I DIDN'T CLIP THE REMAINING DIRECTIONS!).  Have to punt here... I will be layering the sliced potatoes over the lamb, adding the rest of the lemon juice and basting with the sauce.  Serving with cilantro on top.

Review of last recipe - Lamb Stew (photo above) - Not a very appetizing looking photo. Ended up finding lamb stew pieces on the bone, and also substituted most of the water with chicken broth.  It was a serviceable stew, but like I said, not really what I want to eat in August.

TODAY'S RECIPE - CHOCOLATE CHIP-BRANDY SOUFFLE
From Family Circle Magazine ...had to go to a dessert as I'm getting tired of lamb.

Serves 8

6 eggs, separated
1 envelope unflavored gelatin
1 cup sugar
3/4 cup milk
1/4 cup brandy
1 tsp vanilla
1/4 tsp salt
1 cup heavy cream
6 squares semisweet chocolate, grated

Measure off a length of aluminum foil long enough to encircle a 4-cup souffle dish.  Fold in half lengthwise. Fasten to dish with tape or string so collar is about 6 inches higher than rim.

Beat egg yolks slightly in saucepan.   Stir in gelatin, 1/2 cup of the sugar and the milk.  Cook over low heat; stirring constantly until gelatin is completely dissolved and mixture thickens slightly and coats a metal spoon. Remove from heat and stir in brandy and vanilla.

Beat egg whites and salt in a large mixing bowl until foamy. Beat in remaining sugar, a tablespoon at a time, until meringue forms soft peaks. Beat cream in another bowl until stiff.

Stir 1/4 of the meringue into the egg yolk mixture.  Gently fold egg yolk mixture, whipped cream and grated chocolate into remaining meringue. Pour mixture into prepared dish.  Refrigerate at lest 4 hours or until set. Remove collar.  Garnish with chocolate.

Review of last recipe - Lamb Scallopini (photo above) - This is not how I like to eat lamb!  It wasn't that it was that bad, but the lamb gets lost in the breading.

Note:  Since my constant goal is to either lose weight or maintain weight loss, I am suspending the dessert portion of my quest to sample every recipe I've ever saved.  I will only be making desserts sporadically.

TODAY'S RECIPE - LAMB STEW
Yes, it's August and not really stew weather, but I will carry on.  The date on this recipe is 10/4/80; my 26th birthday.

After reading through the recipe, there is no way that I would just simmer meat in water with vegetables.  I am going to use seasoned flour to lightly coat the meat, brown the meat in oil, then add the vegetables.  The flour up front will help sear the meat and add thickness to the finished stew.

Serves 4-5

1 1/2 lbs lamb, cut for stew
5 medium potatoes
5 medium onions
5 stalks celery, cut into thirds
5 carrots, cut into thirds
1 clove garlic, minced
1-2 tsp salt
3 tbsp flour
gravy coloring (something I would never use)

Place lamb in heavy pan.  Add boiling water to cover meat.  Cover pan, and cook slowly for 1/2 hour.  Add remaining ingredients except flour. Cook 40-60 minutes or until fork tender.  Set aside to allow fat to float to surface.  Skim off.  Blend 4 tsp fat with 4 tbsp flour.  Stir into simmering stew with wire whisk.

Review of last recipe - Strawberry Strips  (photo above) - I guess I took a double serving!  It was good, easy to make and perfect for a summer dessert.  When I was placing the 1/2" strips onto the sides of the rectangles, they stretched so I folded them to make a raised side of all four sides.

TODAY'S RECIPE - LAMB SCALOPPINI
Serves 3-4

1 lb thin lamb leg slices
2 tbsp flour
salt, pepper, crumbled rosemary

1 egg
1 tbsp water
1 cup seasoned soft bread crumbs

4 tbsp oil
1 clove garlic
2 cups (15 oz can) tomato sauce
4 tbsp red wine
1/2 cup sauteed mushrooms

Pound lamb between sheets of waxed paper.  Dust with seasoned flour. Dip into egg beaten with water, then into the bread crumbs.

Heat oil in skillet with garlic.  Add lamb slices and brown on both sides. Remove lamb, keep warm, discard garlic.

Add tomato sauce and wine to the pan and simmer gently a few minutes, stirring.  Add mushrooms.

Serve lamb with spaghetti or green noodles, spooning sauce over and sprinkle with chopped parsley and grated parmesan cheese.

Review of last recipe - Lamb Pastitsio (photo above) - Really delicious!

TODAY'S RECIPE - STRAWBERRY STRIPS
Makes 16 servings.   Oven at 350 degrees

1 frozen puff pastry strip (from a 17 1/4 oz pkg)
2 tsp sugar
1/2 recipe pastry cream (to yield about 1 cup)
1 pint medium sized strawberries; washed and hulled
1/4 cup strawberry jelly
1 tsp sugar
2 tbsp pistachio nuts; chopped

Defrost pastry strip following label directions and place on a large cookie sheet.  Unfold.

Cut pastry in half lengthwise.  Cut a 1/2" lengthwise strip from the 2 long sides of each pastry rectangle; prick pastry well with a fork.  Brush all 4 narrow strips with water.  Press a strip, moistened side down, along each of the 4 long sides of the 2 pastry rectangles to form "sides" to hold in the filling.  Press strips down with tines of a fork to make a decorative pattern and brush again with water.  Sprinkle with the 2 tsp sugar.

Bake in a moderate oven; 350 degrees, for 20 minutes, or until light golden brown.  Cool completely on wire rack.

Spread 1/2 cup pastry cream down length of each strip.  Top with strawberries, pointed end up, 2 to a row, 8 times.

Melt strawberry jelly with the remaining 1 tsp sugar in a small skillet over low heat; let bubble 1/2 minute; cool slightly.  Brush over strawberries to glaze; sprinkle nuts down sides of strawberry strips.  Chill until serving time.  Cut in serving pieces across rows of strawberries to serve.