Surf & Turf Sliders – Lambs and Clams

Surf & Turf Sliders via farmgirlgourmet.com

Surf & Turf Sliders via farmgirlgourmet.com

This post is bittersweet for me.  It’s been 4 months since I started the Lambs & Clams recipe contest in an attempt to win a pass to the Charleston Wine + Food Festival in March.  When I first agreed to enter the contest, March seemed like light years away, but here we are in the middle of January already and by the time I blink again, it will be March.  It’s been a fun ride for sure.  Dreaming up recipes is what I love to do and using ingredients that I don’t normally use, like lamb and clams, has pushed my creative envelope to new heights.  High quality ingredients were provided by Border Springs Farm & Rappahannock River Oysters, you should check them out next time you need lamb or clams/oysters or just go check them out.

Here’s a little recap of past recipes before we move on:

Lamb Roulade with Mushroom Duxelle's and Tawny Port Jus
Lamb Roulade with Mushroom Duxelle’s and Tawny Port Jus
Clam Cakes with Lemony Greens and a Poached Egg
Clam Cakes with Lemony Greens and a Poached Egg
Lamb & Roasted Root Vegetable Shepherd's Pie
Lamb & Roasted Root Vegetable Shepherd’s Pie

And last but definitely not least are these sliders.  Surf meets turf on a homemade pretzel roll and the result is incredibly delicious.  So good, in fact, that we had them for lunch and dinner the same day.  These would be a fun addition to your Super Bowl menu for sure!

Surf and Turf Sliders via farmgirlgourmet.com

Here’s a quick tutorial on how to make them.

Surf & Turf Sliders - via farmgirlgourmet.com

Start by steaming 2 dozen middleneck clams in a red ale.  I used Rickard’s Red which is a Canadian beer that my husband and I were turned on to by our neighbors.

Surf & Turf Sliders via farmgirlgourmet.com

Remove the clams from the shells and coarse chop them.  Add 8 ounces of room temp cream cheese, 2 tablespoons minced yellow onion, 1/8 tsp salt, 1/8 tsp pepper, 1 tsp Worcestershire and 3/4 tsp Sriracha.  Mix it all up and pop in the fridge for 30 minutes or so.

Surf & Turf Sliders - via farmgirlgourmet.com

Add 2 lbs of ground lamb to a bowl.  Mix in 2 tablespoons minced yellow onion, 1 tsp kosher salt, 1/2 tsp fresh ground pepper, a big pinch of crushed red pepper flakes and a pinch of smoked paprika.  Use your hands to combine.  Using a 1/3 cup measure, make patties.  Place on a parchment lined baking sheet.  Heat up a skillet, grill or grill pan and cook the lamb burgers until they are just cooked through, about 2-3 minutes per side.  Toast some slider buns, like these Pretzel Slider Buns (pictured above) and then give them a good shmear of the clam spread.  Add a lamb patty and a few arugula leaves and spear a cornichon pickle to the top and serve.

Surf and Turf Sliders via farmgirlgourmet.com

I’d like to give a special thanks to the Charleston Wine + Food team for creating a fun recipe contest and I am so honored that they asked me to participate.  I’d also like to give a shout out to Rappahannock River Oysters & Border Springs Farm for supplying the clams/oysters and lamb for these 4 challenges.  I’m a firm believer that great product makes great food and both of these small businesses provided the freshest most amazing meats.

Vote For Me

It has also been a pleasure to work with the other 7 bloggers for this event.  See what they made for their last challenge below.

Surf & Turf Sliders

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 14 Sliders

Serving Size: 2 Sliders

Surf & Turf Sliders

Creamy clam spread gets melty and gooey from the warm lamb patties making for a delicious surf meets turf slider. Perfect for your next tailgating or Super Bowl party.

Ingredients

    For the Clam Spread:
  • 16 ounce bottle red ale, such as Rickard's Red
  • 25 middleneck clams, scrubbed
  • salt & pepper
  • 2 teaspoons minced yellow onion
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon Sriracha sauce, or other hot pepper sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • For the Lamb Burgers:
  • 2 lbs ground lamb
  • 2 tablespoons minced yellow onion
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • large pinch crushed red pepper flakes
  • pinch smoked paprika
  • 14 pretzel slider buns
  • arugula
  • cornichons (optional)

Instructions

    For the Clam Spread:
  1. Add the beer to a large stockpot. Bring to a boil and add the clams and salt & pepper to taste. Cover and allow to steam for 5 minutes, or until the clams have opened. Remove the clams and allow to cool slightly.
  2. Coarsely chop the clams and add to a medium bowl along with the cream cheese, onion, salt, pepper, Worcestershire sauce and sriracha. Stir with a rubber scraper, cover and refrigerate.
  3. For the Lamb Patties:
  4. In a medium bowl add the lambs, onion, salt, pepper, crushed red pepper and paprika. Use your hand to combine. Use a 1/3 cup measure to form measure the meat and make a patty and place on a parchment lined baking sheet. Refrigerate if not using immediately.
  5. Heat a skillet, grill or grill pan over medium-high heat. Add the lamb patties and cook for 2-3 minutes per side, until just cooked through.
  6. Toast the cut side of the slider buns under a broiler for 30 seconds or so, then spread a tablespoon of clam spread on the bun. Add a patty and a few arugula leaves. Use a long toothpick and spear a cornichon with it. Spear the slider and repeat with the remaining sliders. Serve immediately.
http://www.farmgirlgourmet.com/2013/01/surf-turf-sliders.html

See the Other Entries for this Month:

Vivek’s Epicurean Adventure – Sweet Potato Gnocchi, Merguez Lamb, Steamed Clams

Taste Food Blog – Gratineed Clams with Spinach, Cheese & Crispy Lamb

A Cook Blog – http://www.acookblog.com/

Mango Tomato – Lambs & Clams

Eat Drink RI – Clambballs

Bunkycooks – Rustic Lambs and Clams Pâté with Cognac Gelée

One Vanilla Bean – Saffron and Smoked Paprika Lambs and Clams with Roasted Garlic Aioli 

Disclaimer: I received a 2 lbs of ground lamb from Border Springs Farm and 25 Middleneck clams from Rappahannock River Oysters for the purpose of recipe development.  I was not paid to write this post and all opinions are my own.  One person will be selected from a group of 8 food bloggers to receive an all expense paid trip to the Charleston Wine + Food Festival.
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Lambs & Clams: Lamb & Roasted Root Vegetable Shepherd’s Pie

Lamb Roasted Root Vegetable Shepherds Pie from farmgirlgourmet.com

Lamb and Roasted Root Vegetable Shepherds Pie via farmgirlgourmet.com

It’s that time again.  Lambs & clams time, that is.  For the past 2 months I have been doing a post about either lamb or clams for the Charleston Wine + Food Festivals Lamb and Clams contest.  The person who wins the most votes over a 4 month period will get an all expense paid trip to the festival in March.  To say I am excited about this challenge would be an understatement.  I love a good challenge…and especially when it incorporates food.

This month’s challenge is Border Springs Farms Lamb Shoulder.

Lamb Roasted Root Vegetable Shepherds Pie 2

Now let me just say…lamb + roasted root vegetables in a shepherds pie?  Sometimes crazy combos come to me and not always do they create food nirvana, but I can assure you that this combo works…and works very well!  I made this for my husband and I for lunch and it was so good I made another baking dish and we had it for dinner the same night.  Yep, that good.

Lamb Roasted Root Vegetable Shepherds Pie via farmgirlgourmet.com

Start off by roasting up some roots and onions.  I yanked these gorgeous beets and carrots from my garden…..in DECEMBER.  Yes, I am baffled by this weather but I am not complaining.  Typically we have lots of snow on the ground and I would be wishing I could garden, not actually doing it.

Roasted Root Vegetables

Rough chop up some beets, onions, carrots & fresh sage.  Drizzle with olive oil and s&p and roast them with the yams for about 40 minutes, or until they are easily pierced with a knife.

Yam

After the yams have roasted and cooled, they are easily peeled and mashed with a fork.  I added some butter, sour cream and salt and pepper and set them aside while I finished the rest of the dish.

Sauteed Mushrooms

For some added texture, I browned mushrooms with fresh sage, salt and pepper.  Toss them in the pan with the roasted roots while you continue with the lamb.

Border Springs Lamb

Toss 1 pound of lamb shoulder that’s been cut into bite sized pieces with flour, salt and pepper.  Sear on all sides in a tablespoon of butter.  As they have browned, remove them to the baking sheet with the roasted root veggies & mushrooms.  Repeat with the remaining lamb.  No need to cook them all the way through, this is just enough to get a good crust on them that will keep the juices from weeping while it bakes.

Deglaze the Pan

Deglaze the pan with red wine.  Scrape up all of those delicious browned bits.

Wine Reduction

Toss in some slivered garlic and more fresh sage and now it’s time to toss all of the lamb and veggies together and top it with the mashed yam.  Bake it in the oven for 25 minutes and then it’s game on.

Lamb & Roasted Root Vegetable Shepherd's Pie

You can vote for this recipe on Charleston Food + Wine’s Facebook page.  Thank you for your vote!

Lambs & Clams: Lamb & Roasted Root Vegetable Shepherd’s Pie

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 Servings

Lambs & Clams: Lamb & Roasted Root Vegetable Shepherd’s Pie

Although there are a lot of steps, this dish comes together easily. Reheat any leftovers in the oven as the microwave will make the roasted vegetables rubbery.

Ingredients

  • 2 medium beets, scrubbed and cut into bite sized pieces
  • 1/2 large yellow onion, peeled & cut into bite sized pieces
  • 3 medium carrots, scrubbed, scraped & cut into bite sized pieces
  • 3 sprigs fresh sage
  • 1 tablespoon olive oil
  • salt & pepper, to taste
  • pinch red pepper flakes
  • 1 large yam, scrubbed
  • 2 teaspoons butter
  • 1/4 cup sour cream
  • zest from 1/2 orange
  • salt & pepper, to taste
  • 1 tablespoon butter, divided
  • 4 large mushrooms, cleaned and cut into bit sized pieces
  • 1 tablespoon fresh sage, coarsely chopped
  • salt and pepper, to taste
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb lamb shoulder, cut into bite sized pieces
  • 1 cup red wine
  • 2 cloves garlic, slivered
  • 2 teaspoons fresh sage

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a small baking dish add the beets, onion, carrots, sage sprigs, tablespoon olive oil and season with salt, pepper and pinch of pepper flakes. Toss gently to coat and roast for 40-45 minutes. Remove from the oven and set aside. (leave the oven on)
  3. Add the yams to the oven and bake for 45-60 minutes, or until soft when pierced with a knife. Remove and allow to cool just until you are able to handle them. Put the yam flesh in a medium bowl and add 2 teaspoons butter, sour cream, orange zest and season with salt and pepper. Set aside.
  4. While the vegetables are cooking, heat an oven proof skillet over high heat. Add 1 teaspoon butter and add the mushrooms, sage and season with salt and pepper. Brown the mushrooms, about 4 minutes. Remove from the skillet and add to the roasted vegetables.
  5. In a medium bowl, add the flour, salt and pepper and toss the lamb pieces in the flour mixture, removing any excess flour. Return the skillet to medium-high heat and add the remaining butter. Add the lamb in a single uncrowded layer and brown on each side. Remove to the roasted vegetable dish as they brown, repeat with remaining lamb.
  6. Add the wine and deglaze the pan scraping up the browned bits in the pan, about 1 minute. Add the slivered garlic and sage and add the roasted vegetables, mushrooms and lamb. Toss to coat in the red wine mixture and remove from the heat. Top with the yam mixture and bake at 425 degrees F for 25 minutes, or until the top is starting to brown and the lamb mixture is bubbling around the edges. Remove and serve immediately.
http://www.farmgirlgourmet.com/2012/12/lamb-roasted-root-vegetable-shepherds-pie.html

See the Other Entries for this Month:

Vivek’s Epicurean Adventure – Spicy Lamb Tacos

Taste Food Blog – Pomegranate Lacquered Lamb with Quinoa Pilaf & Spicy Hummus

A Cook Blog – Cassoulet

Mango Tomato – Lamb Tacos

Eat Drink RI – Braised Lamb Shoulder

Bunkycooks – Lamb au Vin

One Vanilla Bean – Arepas with Shredded Lamb, Sofrito & Herb Oil

Disclaimer: I received a lamb shoulder from Border Springs Farm for the purpose of recipe development.  I was not paid to write this post and all opinions are my own.  One person will be selected from a group of 7 food bloggers to receive an all expense paid trip to the Charleston Wine + Food Festival.
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Clam Cakes with Lemony Greens & a Poached Egg

Clam Cakes with Greens & a Poached Egg

This is the second recipe I have developed for the Charleston Wine + Food Festival Lambs & Clams Contest.  You may remember my first recipe: Lamb Roulade with Mushroom Duxelles and Tawny Port Jus (so yum!!).  A few weeks after we ate the best lamb I’ve ever had in my life, I received a giant box from Rappahannock  River Oysters.  By giant, I mean GIANT.  Inside were big beautiful clams and oysters.  My kids were begging for Clam Chowder, but I knew I had to bring my A Game.  The last challenge was a tough one. Everyone made something incredible with their leg of lamb and I figured clam chowder wasn’t kicked up enough to win this challenge.  By the way, a big congrats to Gwen over at Bunky Cooks for winning the 1st challenge (I came in 3rd).  I am planning to give her a run for her money this go.  :)

Ok, back to these clam cakes.  Crab cakes are a pretty common menu item, but I have yet to see a clam & oyster cake in my seafood eating travels.  Aside from opening the clams (I figured out the trick eventually) this recipe is super fast to make and was a great lunch for the husband and I.  Let’s go make some, shall we?

Shucking the clams and oysters was interesting at first, but I quickly figured out the trick.  Make sure you were protective gloves or your hands can get rather beat up from the sharp oyster shells.  You will need approximately a dozen of each for this recipe.

Panko breadcrumbs tighten up the clam and oyster mixture and make for a light finished cake.  I used 2 1/2 inch round cookie cutters (available at most kitchen stores) as molds in the skillet.  This helps keep the cake together while it’s cooking.  Remove it with tongs right before you flip the cakes.  Assemble the greens and poach the eggs while the cakes are cooking and you will have a quick lunch or dinner.

Don’t forget to vote for your favorite recipes on the Charleston Wine + Food Festivals Facebook page!  This is a fun contest and the winner will be given an all access pass to the Charleston Wine + Food Festival in March 2013.

Recipes created by the other bloggers participating in Lambs & Clams:

Vivek’s Epicurean Adventure – Linguine with Clams Steamed in Ginger, Jalapeno & Vermouth

Taste Food Blog – Smoky Clam, Chorizo, and Butternut Squash Stew with Saffron Aioli and Oyster Croutons

A Cook Blog – Che Casino

Mango Tomato – Lambs and Clams Contest #2

Eat Drink RI – Baked Oysters

Bunkycooks – Southern Rockafella’s

One Vanilla Bean – Chorizo + Manchego Stuffed Clams

 

Clam Cakes with Lemony Greens & a Poached Egg

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 clam cakes

Serving Size: 4 Servings

Clam Cakes with Lemony Greens & a Poached Egg

An easy clam and oyster cake recipe with lemony greens and a perfectly poached egg on top.

Ingredients

  • 12 ounces shucked clams & oysters, without liquid
  • 1 tablespoon minced shallot
  • 1 large egg white
  • 1/4 cup heavy whipping cream
  • 1 tablespoon dijon mustard
  • salt & pepper to taste
  • 1 cup Panko breadcrumbs
  • 1 tablespoon olive oil
  • Lemony Greens:
  • 4 cups mixed lettuce greens
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • 2 ounces Manchego cheese, shaved with vegetable peeler
  • salt and pepper to taste
  • Poached Egg:
  • 4 large eggs
  • 1 tablespoon distilled white vinegar
  • crushed red pepper flakes, to taste

Instructions

  1. In a food processor, add the the clams & oysters, shallot, egg white, heavy cream, dijon, salt and pepper. Pulse until combined, but not pureed. Remove to a medium bowl and stir in the Panko bread crumbs. Allow to rest for 20 minutes in the refrigerator.
  2. Heat a large skillet over medium-high heat. Drizzle the pan with 1 tablespoon of olive oil. Add 4 - 2 1/2 inch cookie cutter rings to the pan and fill each with the clam mixture. Allow to cook for 4 minutes and carefully remove the rings with tongs and flip the cakes over. Continue to cook until the center is firm and no longer gelatinous, about 4-6 minutes longer. Remove to serving plates and assemble with the lemony greens and poached eggs, recipes follow.
  3. For the Greens:
  4. In a medium bowl add the lettuce greens, lemon juice, olive oil, Manchego, salt and pepper. Toss lightly with your hands to coat. Set aside.
  5. For the Poached Eggs:
  6. Bring a large pot of water to a boil. Turn down to a simmer and add the vinegar. Using a slotted spoon, stir the water to make a whirlpool. Carefully break the eggs into the swirling water. The water should be slightly bubbling, not rapidly boiling. Allow the eggs to cook for 3 minutes (or longer to your taste). Remove with a slotted spoon to a plate while you assemble to clam cakes.
  7. Assemble:
  8. Top each of the 4 clam cakes with 1 cup of the lettuce mixture. Top each with a poached egg and sprinkle with a pinch of crushed red pepper flakes. Serve immediately.
http://www.farmgirlgourmet.com/2012/11/clam-cakes-with-lemony-greens-a-poached-egg.html

Other seafood recipes you may love:

Disclaimer: I was provided clams and oysters free of charge from Rappahannock River Oysters for the purpose of recipe development.  All opinions stated are my own and this post has not been sponsored or paid.

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Lamb Roulade with Mushroom Duxelles & Tawny Port Jus

Lamb Roulade with Mushroom Duxelle's and Tawny Port Jus

A few weeks ago I received an email asking me if I would like to participate in a recipe contest for the Charleston Wine + Food Festival with the winner receiving an all access pass to the festival in March.  I, of course, said yes, because I love a good challenge (and I love South Carolina).

The contest is called Lambs & Clams and each participant receives one or the other over the coarse of 4 months, or as I just found out, both for the last challenge.  A couple of weeks go by and a giant box appears on my doorstep.  Inside…a leg of lamb from Border Springs Farm.  A gorgeous leg of lamb that was almost too amazing to eat.  Next up, figure out what to do with it.  Because of the size of the leg, I decided to break it down to make 2 different meals.  We had it roasted with fresh horseradish & roasted garlic and it was incredible.  But wait, there’s more.  Tonight, we had the roulade pictured above and it was….unbelievable.  Like, lick the plate, unbelievable…and it was not hard to make at all and took less than an hour from start to devouring.

I hope you enjoy following along this contest with me.  There will be voting on Charleston Wine + Food Facebook page, so I encourage you to go vote for your faves (hopefully that’s me).  Let’s go make some deliciousness.

Preheat the oven to 375 degrees F.  First up is the Duxelles.  It sounds really fancy, right?  If you’ve ever made (or eaten) Beef Wellington, duxelles is the mushroom mixture between the beef and the puff pastry crust.  Typically it is minced mushrooms, but I decided I wanted more texture so I kept the mushrooms more diced than minced.  They are cooked in shallots, butter, garlic and rosemary and I will warn you that you should not get a spoon out to test.  This is my public service announcement.

All great meat dishes deserve a drizzle of jus, so I whipped up a simple Tawny Port jus with rosemary, shallots and butter.  So easy and I proclaimed I would make a martini with the leftovers.  It’s delish.  Did I mention easy?  Ok, moving on.

Butterfly a 2 lb piece of Lamb.  Layer between parchment and pound it with a kitchen mallet until it’s about 3/4 inch thick.

Season the inside with salt and pepper and add the duxelles.  Roll it up like a cinnamon roll and tie with kitchen twine.  If some of the duxelles falls out, stuff it back in.

Heat up the same pan you made the duxelles and the jus in and add a tablespoon of olive oil.  Season the outside of the roulade with salt and pepper and add it to the hot pan.  Sear on all sides for about 2 minutes per side, just until browned.  If the pan you are using is oven-safe, then add the pan to the oven, if not, transfer the roulade to a small rimmed baking sheet and bake for 15-20 minutes.  Remove and cover with foil and allow to rest for 10 minutes.  Slice into 1 1/2 inch thick slices and serve over mashed potatoes or parsnip puree.  Drizzle the jus over and around and serve.

Lamb Roulade with Mushroom Duxelles & Tawny Port Jus
An easy and elegant lamb roulade with mushroom duxelles and a luscious port jus.
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Lamb Roulade with Mushroom Duxelles & Tawny Port Jus

Serving Size: 4 Servings

Lamb Roulade with Mushroom Duxelles & Tawny Port Jus

Ingredients

  • Duxelles
  • 1 pound button mushrooms, cleaned & small diced
  • 1 tablespoon olive oil
  • 1/3 cup minced shallot
  • 3 cloves garlic, minced
  • 1 tablespoon rosemary leaves
  • 1 tablespoon unsalted butter
  • Tawny Port Jus
  • 1 tablespoon unsalted butter
  • 1 cup minced shallots
  • 1 large sprig rosemary
  • 750ml Tawny Port
  • 3 cups beef stock
  • 2 tablespoons unsalted butter
  • Roulade
  • 2 pounds leg of lamb, boneless, butterflied
  • salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Duxelles: In a large saute pan, add the olive oil and heat over medium-high heat. Add the shallots and mushrooms and season with salt and pepper. Saute until the liquid has evaporated and the pan becomes dry, about 5 minutes. Add the garlic, rosemary and butter and stir until butter is melted. Remove from the pan to a bowl and cool completely.
  2. Port Jus: In the same large saute, add 1 tablespoon butter and melt over medium-high heat. Add the shallots and saute until they become translucent, about 3 minutes. Add the bottle of wine & rosemary and turn the heat to high. Boil until the wine has reduced by half. Add the beef stock and continue to boil until the mixture has reduced by half (about 2 cups total remaining). Strain the liquid through a fine meshed sieve into a clean small saucepan. Return to medium heat and add the butter and stir until melted. Turn to low to keep warm.
  3. Roulade: Preheat the oven to 375 degrees F. Place the butterflied lamb between 2 pieces of heavy parchment paper or plastic wrap. Pound until it's about 3/4 inches thick. Sprinkle with salt and pepper and cover with the duxelles. Roll from the wide end into a roll. Tie with kitchen twine to secure. Using the same large saute (or an ovenproof large frying pan) heat 1 tablespoon olive oil over medium-high heat. Add the roulade and brown on each side, about 2 minutes per side. Place in the oven and roast for 15-20 minutes. Remove and allow to rest for 10 minutes. Cut into slices and drizzle with the Port Jus and serve.
http://www.farmgirlgourmet.com/2012/10/lamb-roulade-with-mushroom-duxelles.html

Disclaimer: I was provided the leg of lamb free of charge.  All opinions are my own and I was not compensated to write this post or for a positive review.
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