Saturday, May 16, 2009

An East Coast dinner

Today's guest post is from my friend Lindsey, a native Midwestern girl who is currently living in New York with her husband and gorgeous children. Lindsey has been good at helping me out with recipes for this blog from time to time.

These particular recipes come from Lindsey's Easter feast and she got all of them from Wegmans, a regional supermarket chain on the East Coast. "If you lived on the East Coast, you would LIVE for Wegmans," Lindsey writes.

So here is Lindsey's Easter dinner - in places where they've used Wegmans-specific brands, I've tried to find comprable substitutes.

Grilled Butterflied Half Leg of Lamb

1 pkg (about 1 1/2 lbs) boneless butterflied leg of lamb
3 T. Wegmans Basting Oil (according to the website, this contains grapeseed oil, garlic oil extract, thyme, and parsley.)
Salt and pepper
8 oz Wegmans Roasted Red Pepper Sauce, warmed (**find alternate here)

Add lamb, basting oil, salt, and pepper in zipper-closure type plastic bag; toss. Marinate overnight.

Day you're serving lamb: Preheat grill on HIGH 10 min. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.

Sear lamb on grill until color changes one-quarter of way up from bottom, 3-4 min. Turn over and sear other side, 2-3 min longer. Reduce heat to MEDIUM; close lid.

Cook 5-10 min, until lamb reaches internal temp that is 5 degrees below final desired internal temp (refer to meat cooking guide for final internal temp). Check by inserting thermometer halfway into thickest part of lamb. Pool sauce on serving platter. Transfer lamb to work surface; let stand 5-10 min. Slice and arrange on serving platter with sauce.

Roasted Asparagus & Artichokes with Lemon Butter Sauce
2 bunches (2 lbs) asparagus, cut into 2-inch pieces (about 6 cups)
Salt and pepper to taste
2 Tbsp Wegmans Basting Oil
2 bags (12 oz each) frozen artichoke hearts, halves & quarters, thawed and drained
2 cups (16 oz) Wegmans Lemon Butter Sauce, warmed (**find alternate here)

Preheat oven to 450 degrees. Arrange asparagus in single layer on baking sheet. Season to taste with salt and pepper; drizzle with basting oil. Roast 6 min. Add artichokes; toss. Roast 4-6 min until softened and caramelized.

Toss with lemon butter sauce; season to taste with salt and pepper.

Butternut Squash with Baby Spinach

1 whole butternut squash, peeled and cut into 1 in. cubes
2 large red onions, peeled, chopped (about 4 cups)
3 T Wegmans Basting Oil
sea salt and cracked black pepper to taste
1 pkg (6 oz) fresh baby spinach
3/4 cup sweetened dried cranberries

Preheat oven to 350 degrees.

Combine squash and onions in large shallow pan; drizzle with basting oil. Season to taste with sea salt and pepper; toss lightly.

Roast 55 min, until tender and brown. Add spinach and dried cranberries; toss.

Caramelized Pineapple with Cinnamon


1 whole pineapple, cut into rings and halved.
1 tsp ground cinnamon

Preheat oven to BROIL with rack 6" from heat source.
1. Arrange pineapple on baking sheet; sprinkle both sides with cinnamon.
2. Broil 7-10 min, watching carefully, until fruit is caramelized and lightly brown.

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