Lemon Angel Pie

This recipe is not one of mine It comes from a very special person, who I only met once This lady won a contest with this recipe. She has since passed away and I don't think she will mind me sharing it with you, Thank you to Robert Blanton's grandmother - you rock (and to you too, Robert. Robert is a Marine awarded the Silver Star for his service in Iraq).

Lemon Angel Pie

Using butter, generously grease a 10" glass pie pan

Separate 6 room temperature eggs.
Put the white (absolutely NO yolk, otherwise the white will not beat properly) in a glass or stainless steel bowl. Add 3/4 tsp cream of tartar, a pinch of salt. Mix together and then beat until stiff. Once the mixture has reached the stiff stage, begin adding one tablespoon of sugar at a time until you have added 1 1/2 cups of granulated sugar. The mixture will be very stiff and glossy.

Using a spatula, spread the mixture on the bottom of the pan first. Then slowly build up the sides until you have used most of the mixture. Be sure to "lean the beaten meringue towards the center of the pan. (if the mixture leans outward, it may fall off during the baking process and make a horrible mess in your oven).

Bake in a pre-heated oven at 300 degrees for 40 minutes. It should be puffed up, lightly golden brown. Remove from oven the allow to cool on a rack.

When the meringue goes in the oven, in a double boiler, whisk the 6 eggs yolks with 3/4 cups sugar, zest from three lemons, 6 tablespoons of freshly squeezed lemon juice. Stir this mixture constantly with a wire whisk over the hot water. (If you don't stir constantly, you will get lemon flavored scrambled eggs - not good and you will need to start over with the egg yolk mixture.) Once the egg yolk mixture has thickened, remove from the heat and whisk in 1 tablespoon of butter. Then cover the mixture with a piece of waxed paper , push it down so that it sits directly on top of the lemon mixture - this keeps the mixture from developing a thick skin. Cool totally in the frig.

Once the baked meringue has cooled, take the lemon curd mixture from the frig. Remove the waxed paper and stir the mixture to soften. Beat 1 cup of heavy whipping cream until stiff. Fold into the whipped cream about a third of the lemon curd. This will soften the whipped cream. Then transfer all of the whipped cream into the remaining lemon curd gently folding the mixtures together. Once folded together transfer to the meringue. Refrigerate for several hours before serving.

Pulled Pork

3 pounds boned pork shoulder
1 large yellow onion, chopped
1 28 ounce can of fire roasted crushed tomatoes
2 teaspoons of dried oregano
2 - 3 bay leaves, broken into pieces
1-3 tablespoons of adobo chile liquid, and 1 or 2 seeded chopped chilies
Put in a deep pan with cover and bake covered for 3 hours at 350 degrees. When complete remove from oven and shred the pork into the liquid. If there is too much liquid, you can simmer over low heat on top of stove uncovered until the amount of liquid is to your liking. Be careful as this mixture can burn easily.

Serve with guacamole, shredded cheese, sour cream, chopped green onions.
You can use baked potatoes to hold the pulled pork or use tortillas.

Guacamole

Three large ripe avocados, peeled, seeded and mashed
Two to three ripe roma tomatoes, seeded, and chopped (sometimes I roast them, peel and chop - this adds more flavor.)
Two garlic cloves, finely minced
Two limes, zest and juice
Two to three green onions, chopped
Salt and pepper, dash of hot sauce or dash of cayenne pepper
Mix and chill with one avocado seed in mixture (remove before serving).
Chill for a few hours.

Mom's Potato Salad

This is one of my husband Ralph's favorites. It's a very "eggy" potato salad.

Begin with an equal amount of red skin potatoes and eggs. (6 potatoes, 6 eggs, etc.)
Begin by washing the potatoes and placing them in a deep enough pan to cover completely plus about 2 inches of cold water. Put in a generous (2-4 tablespoons) amount of cider vinegar. Bring to a boil, lower the heat and cook until the potatoes are fork tender. Remove immediately and cool completely. You can either peel the potatoes or leave the skins on.
When cool, cut into cubes.
Boil the equal number of eggs. Place eggs in cold water in pan again with enough water plus some and bring the eggs to a boil. Remove from heat, cover the pan and allow eggs to sit in hot water for 15-20 minutes. Then immerse in cold water and cool. Peel eggs and chop to whatever consistency you prefer.

Combine the cubed potatoes, chopped eggs and 1/4 - 1/2 cup of finely chopped red onion. Stir in mayonnaise to the consistency that you like. Some like their potato salad with lots of mayonnaise, others prefer it a bit drier. Season with salt and pepper.

Chill until very cold, serve and enjoy.
Mom always sprinkled with top with a bit of paprika as she said "to give it a bit of color."

Stuffed Roasted Leg of Lamb with cherry/port sauce

Begin with a boned leg of lamb (5 -6 lbs butterflied) Marinate 24 hours in a marinade of your choice. I used McCormick's "Zesty." (two packages)

Remove from marinade.

Stuff with prepared stuffing:
Saute 2 thinly sliced yellow onions in 3 tablespoons of olive oil. Add 5 garlic cloves finely minced. Do not brown this mixture - cook slowly over lower flame until translucent. Add about 1/2 cup seasoned bread crumbs and toss together. Add 1/3 cup grated good quality Parmesan cheese. Let this mixture cool before stuffing the leg of lamb.

Spread out the butterflied leg of lamb. Fill with mixture, roll and tie in several places. Lift into roasting pan. Add about 1/2 cup chicken broth to the roasting pan while it cooks. Add more if the liquid evaporates.

Preheat over to 375 degrees F. Cook for about 1 hour 20 minutes, or until 140 degrees F. It will continue to cook as it rests - at least for 20 minutes. (cover with foil as it rests)

Prepare the sauce:
one jar of sour cherry preserves
stir in about a 1/2 cup of quality port - tawny preferred
dissolve 2 teaspoons of cornstarch in a bit more port.
Stir into preserves and port and then cook over low heat until thickened.

You can add the de-fatted juices from the leg of lamb after it has cooked. Reheat.

*all quantities are approximated as I cook "off the top of my head."

Remember to always have fun when you cook; sip some wine, it opens up your creativity.