Friday, July 26, 2013

Lamb Ribs in honey and wine

3 1/2 pounds lamb ribs
2 onions, chopped
2 teaspoons minced garlic
3 teaspoons honey
3 teaspoons olive oil
1/4 cup soy sauce
1 cup dry white wine
1 teaspoon ground black pepper
1 teaspoon salt
1/4 cup fresh lemon juice
1 teaspoon ground cinnamon

To Marinate: Place lamb in a 9x13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.
Preheat oven to 350 degrees F (200 degrees C). Bake in the preheated oven for 1.5 hours or until cooked through.  Do not overcook.  Serve over rice.

Friday, July 19, 2013

Sally's babies

These are Sally Jean's babies - my first purebred Satin bunnies.
There are 2 chinchillas and 2 coppers, one of each sex.
The sire is Kaiser.  They are really cute and active.
Sally has turned from a silly, nervous jumper to a mature,
very, very sweet doe.  Motherhood suits her.  

Caribbean Rabbit Grill

one rabbit cut in  pieces
Caribbean spices
one lime and one lemon
olive oil
salt
2-3 cloves of garlic
1# sliced fresh mushrooms

Prepare the rabbit marinade: mix two spoons of olive oil with the lime and lemon juice, salt, minced garlic and Caribbean spices (mix of: black pepper, Cayenne pepper, green pepper, chilli, paprika, coriander, curcuma, savory, minced laurel leaves, caraway, rasped lime peel)  Add rabbit pieces and marinate overnight.
Heat grill to medium.  Grill on one side 5 minutes, turn and grill other side 5 minutes.  Turn again and grill until rabbit is cooked through.
Meanwhile,  add remaining marinate to sliced mushrooms and saute them until sauce is reduced and mushrooms are soft and begin to brown.
Serve rabbit pieces on a bed of mushrooms.


Friday, July 12, 2013

Lasagna Roll Ups

8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce
1/4# ground lamb, browned and seasoned

Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste
Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Stir together marinara with ground lamb.  Top each roll up with about 2 Tbsp of the marinara meat sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Wednesday, July 10, 2013

RAIN!

 Lots of rain here the past couple weeks.  We've gotten 5" already just in July.  It poured last night just as I got home from work, and the creek jumped its banks.  This creek is usually the jump across type and maybe a foot deep.  Right now, its 20 feet across and over your head.  It poured again about midnight, and the creek roared all night.  No damage, and no animals near it.  It was back in its banks this morning, and tamed.  But another big storm is headed this way, so it will probably flood again this evening.

Tuesday, July 9, 2013

My newest Satin Angora does

Somerhill Arizona - chocolate
Somerhill California - chestnut agouti

Somerhill Nevada - chocolate agouti

Friday, July 5, 2013

Baked "Kentucky Fried" Rabbit

Place thawed boneless rabbit strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. salt
1 T Season All
3/4 tsp pepper
1 c. flour
2 tsp. paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan, to make sure that there are no dry spots.
Shake excess milk off of rabbit and shake in ziplock bag until well coated.
Place each piece of meat in the buttered pan.
Bake for 20 min. Turn each piece of rabbit and continue cooking for 20 more minutes, or until cooked through and nicely browned.