Friday, March 28, 2014

Cuban Lamb Picadillo

1 pound ground lamb
1 teaspoon oregano
1 teaspoon cumin
4 cloves garlic
1 medium white onion (chopped fine)
1 small green pepper (chopped)
1/2 cup beef stock
3/4 cup tomato sauce
2 small potatoes (peeled and diced)
8 to 10 green olives (pitted)
salt and pepper to taste
olive oil for sautéing

In a mixing bowl, combine the ground lamb, oregano, cumin, salt and pepper.
In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
Serve the picadillo warm with rice or let cool and use as a filling for empanadas.

Friday, March 21, 2014

Rabbit Stew

2 lbs rabbit, cut in pieces
1 1/2 cups dry red wine (white may be used if desired)
1 cup water
8 slices bacon
1 beef bouillon cube
2 bay leaves
2 tablespoons dried parsley
1 large onion, chopped
3 garlic cloves, minced
Directions:

Season meat with salt and pepper and lightly dust with flour.
In a deep fry pan fry bacon until just done but not crispy.
Remove bacon from drippings and brown rabbit meat pieces.
Cut cooked bacon into bite sized pieces and add to pan along with remaining ingredients.

Bring to boil. Reduce heat and simmer 1 1/2 hours or until meat is tender.

Wednesday, March 19, 2014

New Yarn Available!

Natural colored BFL blended with angora, kid mohair, and alpaca.
250 yds, 3.5 oz, 2 ply sportweight.    $25.00 ea


Tuesday, March 18, 2014

Dolly Rock Wichita

 Wichita is a young SR copper Satin Angora doe.  She won BOB in both Washington PA shows on Sunday.  She has some of the silkiest textured wool I've ever felt, with tons of density.  I'm looking forward to showing her at some of the spring shows.  She'll be at Portsmouth (Piketon fairgrounds) this Saturday, and Springfield in April.  Wonder if she will hold her coat until the UARC specialty in Columbus in May?


Friday, March 14, 2014

Baked Lamb Gyros

¼ cup chopped onion
1 pound ground lamb
1 teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried marjoram
½ teaspoon sea salt
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon ground black pepper

 Place onion in a food processor; pulse until very finely minced. Transfer to paper towels and squeeze out excess liquid.Transfer drained onion to a large mixing bowl; add remaining ingredients and mix thoroughly with hands. Cover and refrigerate 2 hours.
 Preheat oven to 300°F. Transfer lamb mixture to a greased small meatloaf pan, pressing down and smoothing top over. Bake until meat reaches an internal temperature of 165°F, about 45 to 60 minutes. Cool 15 minutes on wire rack; invert and remove from pan to cool completely.

 Slice lamb loaf into very thin slices. Serve inside gyro pitas with lettuce, yogurt sauce, and chopped vegetables.

Wednesday, March 12, 2014

Acme Rocky

This is Rocky, a copper SA buck who hails from Montana, and came to visit me from my friend's rabbitry.  He may carry chinchilla, and has a date with some of my SA does.  I have a white meat doe to test breed him on to see what he may carry recessively on the c locus.  Hoping!

Friday, March 7, 2014

Southwestern Rabbit Salad in Avacado Bowls

2 cups cooked rabbit meat, shredded
2⁄3 cup sour cream
3 T chunky salsa
1 T fresh chopped cilantro
1 tsp lime juice
2 avocados

Fold rabbit, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding rabbit with a fork until your desired consistency is reached.  Cover and refrigerate  30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing rabbit salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.