Lamb Cutlets with Lemongrass and Ginger

Ingredients

12 lamb cutlets
2 garlic cloves, chopped
2 lemon grass stems, peeled and sliced into fine rounds
3cm root ginger, peeled and finely chopped
1 tsp sea salt
3 tbsp coriander leaves, chopped
3 tbsp mint, chopped
4 tbsp extra-virgin olive oil, plus extra for dressing
lemon wedges

Directions

1. Remove the cutlets from the fridge 1 hour before cooking.
2. To make the marinade, pound the garlic, lemon grass, ginger and sea salt into a rough paste in a medium-sized pestle and mortar. Add the herbs and pound for a further minute, then stir in the extra-virgin olive oil and mix together well.
3. Mix the chops with the marinade and leave for at least 1 hour to infuse. Preheat the barbecue and make sure the grill bars are clean. Put the cutlets on the hottest part. Cook for about 2 minutes on each side for medium rare. Put on a plate and cover with foil. Let them rest in a warm place, lightly covered with foil, for 10 minutes.
4. Once serving... Give them a good ground of fresh pepper, place a lemon wedge on each plate and serve immediately.

Pan Mono (Monkey Bread)

INGREDIENTS

• 3 (12 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup margarine
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

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Conconete (Dominican Coconut Cookie)

I used to absolutely LOVED these as a kid, and rummaging through some ancient photographs, I came across this recipe scribbled on a very yellow piece of paper. I can only imagine that it was my great grandmother's recipe... Hope you enjoy, I know I did.

Ingredients:

• 2 Coconuts (grated)
• 3lbs All purpose Flour
• 3lbs Brown Sugar
• 1tblsp baking powder
• ginger to taste
• Cinnamon water (made by boiling Cinnamon sticks)
• 1/2 tsp salt

Directions:

• Mix all ingredients
  
• Place scoops on a cookie sheet
• bake in 350 degree oven till golden brown
  

Beef Filling

@@@ This Beef filling can be used for Empanadas, Pastelitos, Alcapurrias, Pastelones, etc...


Ingredients:

• Oil -- 2-3 tablespoons
• Onion, minced -- 1
• Garlic, minced -- 2-3 cloves
• Ground beef -- 1 pound
• Paprika -- 1 tablespoon
• Cuminseed -- 1 teaspoon
• Oregano -- 1 teaspoon
• Water or stock -- 1 cup
• Raisins (optional) -- 1/2 cup
• Black or green olives (optional), pitted and chopped -- 1/4 cup
• Flour -- 1 tablespoon

Method

1. Heat the oil in a sauté pan over medium flame. Sauté the onions until they are translucent, 3-4 minutes. Add the garlic, paprika, cuminseed and oregano and sauté 1-2 minutes more. Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through, 5-7 minutes.
2. Stir in the water or stock, raisins(optional) and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes, or until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.

TIPS:
I sometimes used 2 tbsp of Sofrito in place of the garlic and onions and sautee it instead.
To break up the ground beef while cooking I use a potato masher..