Golden Recipes

Recipe
1 tbsp. Pure Olive Oil
12 Lamb Rib Chops
1/2 cup Yellow Onions, diced small
1/2 cup Roma Tomatoes, seeded, diced small
1/2 cup Mild Green Chilies, diced small
1/2 cup Nopalitos, diced small
1 tbsp. Garlic, minced
2 cups Vegetable Stock
1/2 tsp. Salt
1/2 tsp. Black Pepper

Directions:

1. Spritz medium sauté pan with pure olive oil (bring to smoke point).
2. Lightly sprinkle lamb chops with salt and pepper, sear for two minutes, turn over and sear two minutes.
3. Transfer to baking dish.
4. Add yellow onions, tomatoes, green chilies, nopalitos and garlic.
5. Add vegetable stock.
6. Place in 350 degree preheated oven 15-20 minutes until sauce reduces by half.
7. Place lamb chops on plates.
8. Pour vegetables and sauce on lamb chops.

Serves 4

Recipes
1 (3 1/2 lb.) chicken fryer
1 c. rum
1/2 c. Worcestershire sauce
1/8 c. soy sauce
1 tbsp. dry mustard
1 tsp. curry powder
2 bunches chopped parsley
3 onions, sliced
1 lb. sliced mushrooms
1 c. chopped walnuts
Freshly ground pepper to taste
mixed veggies or mangoes for garnish


Directions
Mix rum, Worcestershire sauce, soy sauce, mustard and curry powder together. Pour marinade over chicken in roasting pan. Grind pepper over chicken. Add parsley, onions, mushrooms and walnuts. Bake covered with foil for 30 minutes at 350 degrees. Remove foil and bake another 30 minutes, basting often with marinade in pan

Ingredients:
tilapia fillet (with skin preferably, or any fish you want)
flour seasoned with salt and pepper (1/2 cup flour with 1/4 tsp each of salt and pepper and some cayenne powder is a good way to start)
ginger root, minced
onion, minced
balsamic vinegar
soy sauce ( I used kikkoman)
red pepper flakes (optional)
salt and pepper to taste
honey
extra virgin olive oil (EVOO)

Directions
First, heat some EVOO in a frying pan (about 2 tablespoons) on medium high heat; while waiting for that, pat-dry fish fillet with paper towels and dredge fillet in flour. Gently lay each fillet on the frying pan and cook for about 3-4 minutes on each side.
Set aside cooked tilapia on a platter and on the same pan, add some oil if there’s none left from frying, about a tablespoon. Saute minced onion and ginger until onion becomes transparent.
Add about 1/4 cup balsamic vinegar, lower heat a little and let it cook for a minute (to get rid of vinegar-y taste) before adding in some soy sauce, about the same amount as the vinegar, add some water.
Season with salt and pepper to taste and let boil then lower heat to simmer and cook until the mixture has almost evaporated then and add enough water to your liking; add a little if you want a stronger or concentrated glaze, simmer for about a minute..
Add about a teaspoon of honey and simmer for about half a minute to finish the dish and pour glaze over the cooked tilapia. Sprinkle sliced spring onions for garnish.


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