Italian Flounder

I have been cooking fish once each week and trying to find a different fish to prepare so as to not get bored.  I get bored sometimes preparing the same food, and sometimes my children lead me in that direction with asking me to make the same food over and over again.  Right now I'm trying new foods and letting them figure out if they want to try what I'm making.  While at Costco trying to find a fish I hadn't eaten before, I found Flounder and decided to go with that.  My Flounder recipe is Italian inspired in that it uses traditional Italian ingredients and is in part based on an Italian recipe I found.  

 This was so good tasting.

 Ingredients for this Recipe are:

2 lbs. Flounder

1 cup Spanish Pimento Olives

1 lb. Sweet Tomatoes

4 sprigs cup Fresh Rosemary

5 cloves of Garlic

1/2 cup Parmesan Cheese

2 tablespoons Olive Oil

Salt 

Freshly Ground Black Pepper

 Chop olives, tomatoes, and rosemary.

Press garlic through garlic press.

Preheat 12 inch sauté pan with olive oil over medium flame.

Place olives, tomatoes, garlic, and rosemary in pan and saute a couple of minutes.

 Place flounder over sauce, sprinkle salt and grind black pepper onto fish.

Cover pan with lid and cook for five minutes, remove lid,  check if fish is opaque, if not stir 
gently and cover with lid for another minute or two.

 The fish is ready.

Serve with a side of risotto (recipe found here) as my family did or maybe a piece of crusty bread.

Enjoy!

Italian Flounder

Printable Recipe Found Here

2 lbs. Flounder

1 cup Spanish Pimento Olives

1 lb. Sweet Tomatoes

4 sprigs cup Fresh Rosemary

5 cloves of Garlic

1/2 cup Parmesan Cheese

2 tablespoons Olive Oil

Salt 

Freshly Ground Black Pepper

Chop olives, tomatoes, and rosemary.

Press garlic through garlic press.

Preheat 12 inch saute pan with olive oil over medium flame.

Place olives, tomatoes, garlic, and rosemary in pan and saute a couple of minutes.

Place flounder over sauce, sprinkle salt and grind black pepper onto fish.

Cover pan with lid and cook for five minutes, remove lid,  check if fish is opaque, if not stir gently and cover with lid for another minute or two.

Enjoy!

Roasted Boneless Leg of Lamb

I am a complete novice about cooking lamb.  I did some searching trying to understand how to cook it.  I am still learning.  When I went to the butcher, and picked up the leg of lamb, he suggested a boneless lamb.  He kindly removed the bones in a leg of lamb and tied up the meat into a nice roast.  My inspiration for the flavors was from Serious Eats.  The guy on the website is amazing about describing how to cook food and gives reasons why he chose what he chose, and how he does what he does to food.  My other inspiration for dinner comes from the butcher who sold me the lamb and the local Greek population.  The butcher told me make sure I had potatoes with my lamb.  The Greek flavor is garlic, and herbs. 

 The coloring is a work of art I think.

 Ingredients for this recipe are: 4 lbs. boneless leg of lamb tied up in a bundle, 2 teaspoons dried
thyme, 2 teaspoons dried rosemary, 8 cloves of peeled garlic, and 3 tablespoons olive oil.

 Press garlic into a small bowl with herbs and olive oil.

 Mix marinade, this will be our marinade for the lamb for the next 24 hours.

 Push and rub marinade into all crevices and all over the lamb.

 Place lamb in large gallon size Ziploc bag and refrigerate for 24 hours.

Next day - are you ready to roast this beautiful meat?

Preheat oven to 275 Fahrenheit

 Place lamb in a roasting pan with rack.   My roasting pan is huge.  The lamb looks small. 

Roast lamb for 3 hours or until internal temperature reaches 130-135 for medium/rare.

The smell of this lamb is so lovely.  Halfway into cooking time, as in 1 1/2 hours into roasting,
I flipped the lamb over.

 Remove lamb from oven and check temperature with instant read thermometer.

Allow lamb to rest for 10-15 minutes to redistribute juices.

 Slice lamb.

Enjoy!