Cathy Speronis was in for this month’s Cooking with Cathy. She made Mediterranean dishes. The second dish Cathy made was Panko Herb Crusted Lamb Chops. Cathy didn’t make this on air but she mentioned it as another side dish to go a long with the meal she made, Fasolakia-Greek Green Beans. You can find the recipes below:
Panko Herb Crusted Lamb Chops
8 fresh lamb chops
1/3 cup olive oil
4 sprigs fresh marjarom
1 large sprig fresh rosemary
1 garlic clove pressed
3/4 tsp. kosher salt
1/8 tsp. fresh ground black pepper
1/2 cup panko
2 Tbsp. wheat germ
1 tsp. dried rosemary, crumbled
1/2 tsp. dried marjarom
1/2 tsp. kosher salt
Fresh ground black pepper
Additional olive oil
In a large Ziploc bag combine the olive oil, fresh marjarom, fresh rosemary, pressed garlic clove, 3/4 tsp. kosher salt and 1/8 tsp. fresh ground black pepper. Add the lamb chops. Seal bag and marinate chops in refrigerator for at least 1 hour.
When ready to cook, remove the lamb chops from the refrigerator and allow them to come to room temperature, 20 – 30 minutes.
Meanwhile, combine the panko, wheat germ, dried rosemary and dried marjarom. Place onto a large plate or into a pie dish. Remove the lamb chops from the marinade and season with the kosher salt and fresh ground pepper. Place into the panko mixture and coat both sides; set aside.
Preheat 3 Tbsp. olive oil in a large sauté pan over medium-high heat until shimmering. Add the chops 3 or 4 at a time, being careful not to overcrowd and sauté until golden brown about 2 minutes. Turn chops over cooking until second sides are golden brown and the internal temperature reaches 135°F, this will be medium-rare. Remove from sauté pan and place on a platter tenting with foil to keep warm. Continue with remaining chops. Allow final chops to rest for 10 minutes then serve immediately.
Fasolakia – Greek Green Beans
Author: Cathy Speronis
Recipe type: Vegetable/Side DishCuisine: Greek
1 lb. fresh green beans or haricot vert
2 cups water
½ tsp. kosher salt
2 Tbsp. olive oil
1 medium shallot, minced
2 garlic cloves, pressed
⅛ tsp. red pepper flakes
1 – 14.5 oz. can diced tomatoes, drained
½ tsp. ground cinnamon
¼ tsp. kosher salt
2 Tbsp. minced fresh mint
1 Tbsp. unsalted butter
1. In a large sauté pan bring the water to a boil. Add the green beans and the ½ tsp. kosher salt. Partially cover and cook for 5 – 6 minutes until tender-crisp.
2. Drain beans and set aside.
3. Wipe out the pan and add 2 Tbsp. olive oil over medium-high heat until shimmering.
4. Add the shallot, lower heat and cook for 2 minutes until softened. Add the garlic cloves and red pepper flakes. Cook for 1 minute more until shallots are softened and garlic is fragrant.
5. Add the drained green beans back to the pan along with the drained diced tomatoes. Cook for 2 minutes.
6. Add the ground cinnamon, ¼ tsp. kosher salt, fresh mint and unsalted butter. Cook until beans are tender. Serve immediately.
Cathy also told us about an upcoming event that is happening in Bangor. The annual Dancing with the Greeks is taking place Saturday, November 2nd, 2013 from 7:00 pm to 11:00 pm. The dance is being held at Wellman Commons-Masonic Center, located at 300 Union Street in Bangor. If you would like more information on the dance you can log onto cooksotasty.com.