Fearless Kitchen

Recipe: Tequila Glazed Chicken with Jalapeno (Guest Post from Fearless Grill)

Recipe Source: Egghead Forum:  Author – “SoDak Wayne” http://www.eggheadforum.com/index.php?option=com_recipes&func=detail&id=1048

I saw this recipe and pictures of the cook posted to the Egghead Forum, an online discussion group about the Big Green Egg smoker, a few weeks ago.  It looked really good, and I decided to give it a try.  Chicken always comes out great in the Egg, and we both really like all of the flavors that are in this recipe, so we figured it would be a good one. 

I used the recipe mostly as written, except I doubled the ingredients for the glaze, as it just didn’t look like enough when I mixed it together.  The original called for grinding your own coriander seeds for the rub, but we had powdered coriander, so I used that instead.  The recipe asked for either orange or pineapple juice, and I decided on pineapple.  I substituted cayenne pepper for the red pepper flakes to bump up the heat a bit, and I used habaneros instead of jalapenos for the same reason.  If you aren’t a fan of spicy food, going back to the jalapenos originally called for, or substituting a milder chili like a poblano would provide the flavor without the kick.  Note that while we made this on the Egg, the original recipe was designed to work on any grill, and it should come out fine in your gas or charcoal grill too. 

Overall, we really liked this dish.  It was easy to make, had a really nice flavor combining the smoke from the Egg, the citrus flavor of the pineapple juice, the distinctive flavor of the tequila, and the spiciness of the chilies.  We would certainly make this one again. 

Tequila Glazed Chicken with Jalapeno (Serves 4.  Approx. Cost Per Serving Not Available)

1 1/2 tablespoons ground coriander
1 3/4 teaspoons coarse kosher salt
1/2 teaspoon cayenne pepper 
1 whole chicken
2/3 cup pineapple juice
1/2 cup Jose Cuervo tequila
4 tablespoons (packed) golden brown sugar
4 tablespoons honey
1 to 2 habanero chilies, finely chopped
2 shallots, minced

Equipment

• Big Green Egg or other smoker, or any BBQ grill
• Grill brush
• Apple wood chunks or chips for smoking

1. Cut the chicken into parts.  I had never done this before, and found instructions at http://www.gourmetsleuth.com/cutupchicken.htm .  Note that my wife laughed at me for needing instructions. 

2. Mix the coriander, kosher salt, and cayenne pepper to make a rub.  Sprinkle evenly on the chicken parts.  Put in a Ziploc bag, and let sit for at least 2 hours, or up to overnight. 
3. In a small saucepan, combine the remaining ingredients to make the glaze.  Stir frequently to dissolve the sugar and honey.  Bring to a boil, then reduce heat and simmer until the mixture thickens slightly, about 10 minutes.  Transfer ¼ to ½ of the glaze to a small bowl to use as a sauce when serving. 
4. Set up your grill for cooking.  On my large Big Green Egg, I set up for direct cooking, and stabilized my temperature at 350 degrees.  On a gas grill, I would set at medium heat. 
5. Put the chicken on the grill, skin side up, and brush with the glaze.  Every 10 minutes, flip the parts, and apply another coat of the glaze.  I flipped 3 times, and pulled when the internal temperature of the chicken hit about 170 degrees. 
6. Remove from heat, and serve with the reserved glaze on the side as a sauce.

Recipe: Onion Tart

Recipe Source: Weir, Joanne.  Cooking Light, volume 19 number 5.  June 2005 p. 176

Onions are healthy.  Different sources have different things to say about what the health benefits of onions are, but nearly all sources I came across (I'll admit to not having done the most scientific study) agree that they're good for you, with high quantities of fiber and vitamin C.  My mom used to tell me that onions were supposed to be a guardian against pancreatic cancer, so I've gone out of my way to try to use more of them.  I haven't found anything to back up those claims, but I have seen articles claiming respiratory benefits and even claiming particular benefits for asthmatics.  I have noticed a decrease in my symptoms since I increased my onion intake so I guess it's got something to it. 

Whether they benefit your pancreas or your lungs, or only the pockets of upstate New York onion farmers, they're good eats.  This tart kind of looks like a pizza, but the taste is much more complex than the average corner pizza joint.  I made a few changes to the original recipe as usual.  I added tarragon to the herb mixture in the crust and added some sumac to the topping. 

Onion Tart (serves 9; approx. $1.25/serving)

2 1/4 teaspoons active dry yeast

3/4 cup warm water

2 1/4 cups all purpose flour

2 tablespoons soy milk

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon dried tarragon

1/2 teaspoon dried marjoram

1 tablespoon cornmeal

9 onions, thinly sliced

1 teaspoon dried tarragon

1 teaspoon sumac

6 tablespoons minced garlic

1 14-ounce can diced tomatoes, drained

1/2 cup pitted kalamata olives

1/2 cup crumbled feta

Equipment:

• Stand mixer (optional)
• Very large skillet 
• Baking sheet

1. Dissolve yeast in 1/4 cup warm water.  Let stand 5 minutes.
2. Add remaining warm water.
3. Add 2 cups flour, soy milk, 1 tablespoon olive oil, salt, tarragon and marjoram.  Stir until well blended. 
4. Knead using the dough hook until it comes together.  It will feel tacky.  Add the remaining flour a little at a time.
5. Cover and set aside 40 minutes or until doubled in side.
6. Punch the dough down and let it rest 5 minutes.
7. Preheat the oven to 400. 
8. Sprinkle the baking sheet with the cornmeal and stretch the dough out into an approximately 13" rectangle.
9. Crimp the edges to form a lip or rim.  Sprinkle the dough with sumac.
10. Heat the remaining tablespoon of olive oil in the skillet.
11. Add the onion, garlic and the remaining herbs. 
12. Cover and cook 15 minutes or until golden.
13. Uncover, reduce heat and cook until onions are soft.
14. Stir in the tomatoes and olives.  Cook until the onions are vaguely dry.
15. Spread the onion mixture over the dough, leaving about a 1/2" border. 
16. Sprinkle the cheese and olives over the top of the dough.
17. Bake 35 minutes.  Serve hot. 

Recipe: Cucumber and Olive Salad

Recipe Source: Mallos, Tess.  The Food of Morocco: A Journey for Food Lovers.  Murdoch Books, Miller's Point, 2008 p. 91

This is an amazingly easy salad, and relatively healthy to boot.  It makes a great side dish with any variety of foods - I served it with a caramelized onion tart and a grilled chicken - and would make a great picnic dish.  I made a few changes, specifically omitting the sugar (I didn't see the point) and adding some sumac. 

Cucumber and Olive Salad (serves 4; approx. $1.39)

2 cucumbers

1 red onion

1 tablespoon red wine vinegar

1 1/2 tablespoons olive oil

1 teaspoon marjoram

1 teaspoon sumac

1/2 cup oil-cured black olives

Equipment:

• Food processor or box grater

1. Use the food processor to grate the cucumbers and the red onion.
2. Add the contents of the food processor to whatever vessel you're using to serve - salad bowl, platter, whatever.
3. Sprinkle the remaining ingredients onto the salad.
4. Toss well and serve. 

Recipe: Mango Almond Tart

My father-in-law celebrated his birthday last Friday.  My husband and I decided to drive down to New Jersey to surprise him.  I made the youvetsi I had made for Valentine's Day the week before as a treat - he told the Spouse that youvetsi was one of his favorite dishes, which is what spawned the trip.  (The youvetsi turned out a little different from the previous week.  I didn't have chicken stock on hand and had to use bouillon cubes.  Angie, if you're reading this, that's why it tasted a tad salty.)  Anyway, I wanted to serve some sort of birthday sweet, and I remembered back to one of the first entries I posted to this blog.  That one was a Peach and Almond Cream Tart.  I decided that I would do something similar, but this time I would make it with mangoes. 

I've been having a lot of trouble with the Fearless Sweet Shortcrust Pastry lately, and I'm not sure why.  It simply won't roll out, and no matter how much flour I add it seems to stick to everything on the counter.  I'm sure that I'll be scrubbing it off the stemware for another year.  As a general rule I've just been going with the Super Secret MacLean Pie Crust (which probably comes from Southern Living but I'm not sure) but for this dish I really wanted that almond flavor.  So I stuck with the dough (pun completely unintended) and just pressed it into the pan.  It worked just fine. 

The tart worked pretty well, if I do say so myself.  I know I enjoyed it, and everyone who ate with us seemed to get a kick out of it as well. 

Mango Almond Tart (serves 12; approx. cost per serving not available)

• 2 large mangoes, slightly underripe is okay
• 1 recipe Fearless Sweet Shortcrust Pastry
• 1 tablespoon Amaretto
• 4 tablespoons rose petal preserves

For the almond cream

• 3/4 cups whole almonds 
• 1/4 cup superfine sugar
• 5 tablespoons butter
• 1 egg
• 1 egg white
• 1/4 teaspoon (approx.) almond extract

Equipment

• Food processor
• 9" pie plate
• Rolling pin
• Aluminum foil
• Baking sheet

1. Preheat the oven to 375.
2. To make the almond cream, combine the ingredients listed under "almond cream" in the food processor and process to a very smooth paste.

3. Peel the mangoes and slice them into thin slices.  I actually found this easier if I reversed the order, but whatever works for you.

4. Press the pastry dough into the pie plate.  Try to smooth out the edges and make them look all pretty. 

5. Spread the almond cream in the bottom of the crust.

6. Arrange the slices of mango more or less vertically.  Start at the outside edge of the tart and work inwards, forming concentric circles. 

7. When you're done, bake the tart for 20 minutes.  Place the baking sheet under the pie plate to catch any drips. 

8. Remove the tart from the oven.  Cover the edges with aluminum foil and bake another 30 minutes.

9. Remove from the oven and allow to cool.

10. Combine the amaretto and the rose petal preserves in a small saucepan.  Cook over low heat until well warmed and until the preserves are slackened. 

11. Brush the glaze over the tart and let cool completely.

12. Serve at room temperature. 

Recipe: Peas and Pearl Onions

Recipe Source: Quinn, Lucinda Scala.  "Easy Entertaining: A Cut Above."  Martha Stewart Living number 181, p. 74, December 2008.  Original Recipe is available here. 

I will freely admit that I like peas.  When I was a kid, the only kind of peas I was familiar with came in a can with a French name.  Was it Le Seur?  I'm not sure.  Either way, I liked them.  Now I buy frozen or fresh peas, and I still like peas.  In fact, I like them even better now.  When I saw this recipe in the December issue of Martha Stewart Living, I knew that I would make it eventually. 

I did make a few changes.  First, I changed the quantity of peas.  I couldn't find 20 ounces, only one-pound bags, and didn't need to clutter up my freezer with 3/4 bag of frozen peas.  I substituted fresh cilantro for the fresh mint, because my husband is allergic to mint and allergic reactions can be so unpleasant.  I also decided that they needed a little something extra, so I added a little ground coriander and allspice to the dish.  The original recipe claimed to feed eight.  This may be true if most of that eight only takes a tiny helping, the kind you take when you're just being polite and really can't stand peas.  (We called that a "thank-you" helping at Girl Scout camp.)  I'm going to tell you it serves six, and even that may be stretching it.  We certainly didn't leave any behind. 

Peas and Pearl Onions (serves 6; approx. cost per serving not available)

10 ounces pearl onions

Kosher salt

1 tablespoon butter

2 tablespoons water

1 pound frozen green peas

1/2 teaspoon ground coriander

1/4 teaspoon ground allspice

1/4 cup chopped fresh cilantro

Equipment:

• Saucepan
• Colander

1. Cut an x in the stem end of each onion.  Place in the saucepan and add salted water to cover.
2. Bring to a boil.  Boil 2 minutes and drain.
3. When the onions are cool enough to handle, squeeze the onion out of the peel through the x you cut in the stem end.  Wasn't that easy? 
4. Heat the butter and the 2 tablespoons water in the saucepan over medium-high heat.
5. Add the onions and cook 4 minutes.
6. Add the peas, 3/4 tablespoon kosher salt, and the ground spices.  Cook 2 minutes.
7. Add the cilantro and serve.

Recipe: Chicken Breasts with Poblanos, Mushrooms and Yogurt

Recipe Source: Bayless, Rick.  Rick Bayless's Mexican Kitchen.  Scribner, New York, 1996 p. 324

Every once in a while I get a craving for Mexican food.  My favorite Mexican recipes come from Rick Bayless, and since it had been a while since I'd made anything from his books I decided to fix that.  This appealed to me because of the chilies - they weren't a bad price at Whole Foods, although these things are relative - and because of the mushrooms.  The mushrooms were not a good price at Whole Foods, but they tasted great.  If you don't feel like splurging on chanterelles, use whatever kind of mushrooms you can find. 

Naturally I made a few changes.  I increased the garlic and used marjoram instead of thyme.  I couldn't get epazote, so I left it out.  I decreased the amount of chicken, not needing to feed 6, and I substituted fat-free yogurt for creme fraiche.  It added a real tanginess to the dish without a bunch of fat we didn't need.  Try this sometime - we both really liked it. 

Chicken Breasts with Poblanos, Mushrooms and Yogurt (serves 4; approx. $5.62/serving)

6 fresh poblano chilies

2 1/2 tablespoons olive oil

1 large white onion, sliced 1/4" thick

6 garlic cloves, peeled

1/2 teaspoon oregano

3/4 teaspoon marjoram

1 teaspoon kosher salt

1/3 cup chopped fresh cilantro

2 chicken breast halves, boneless and skinless, about 1 1/4 pound total

6 ounces fresh chanterelles, sliced

1 cup fat-free yogurt

Equipment:

• 2 skillets
• Broiler pan
• Paper bag
• Food processor
• Non-reactive baking dish (I used the bottom half of a tagine)

1. Preheat your broiler.
2. Toast the poblanos in the broiler until the skins are blackened but the flesh is still whole.  Turn to ensure even toasting.  Remove from the broiler and transfer to a paper bag.  Fold the bag tightly shut and let sit 20 minutes. 
3. Peel the peppers.  Remove the seeds.
4. Heat 1 tablespoon oil in the skillet. 
5. Add the onion and cook until nicely browned but still crunchy.
6. Add the garlic and herbs.  Cook 1 minute.
7. Add the yogurt.  Stir until no longer clumped.
8. Add the chilies.  Heat through.
9. Transfer the contents of the skillet to the food processor with the cilantro.  Process until smooth.
10. Preheat the oven to 375 degrees.
11. In the second skillet (you can wash and dry the first if you prefer), heat the remaining olive oil.
12. Add the chicken breasts and brown well on both sides.  Transfer the chicken breasts to the baking dish.
13. Add the mushrooms to the skillet.  Cook until tender.  Strew (his word, not mine) the mushrooms atop the chicken breast.
14. Top with the contents of the food processor. 
15. Bake 20 minutes, garnish with a little more cilantro, and serve in the baking dish. 

Recipe: Pickled Vegetable Salad

Recipe Source: Braimbridge, Sophie and Jo Glynn.  The Food of Italy: A Journey for Food Lovers.  Murdoch Books, Miller's Point, 2008 p. 51

The original name for this salad was "Insalata di Rinforzo," but I didn't think that would convey enough information about the food.  The vegetables taste kind of, well, pickled.  That's okay.  That's very much okay, actually.  While I'm not convinced that the anchovies were really necessary, the dish was very tasty and we both really enjoyed it.  For those of you who fear The Slime, the okra didn't get beat up and therefore didn't release the kind of goo that the vegetable is known for. 

I made a bunch of changes, some of which were procedural.  I replaced the carrots with okra (I really don't care for carrots) and I replaced the green beans (out of season) with turnips (in season.)  I simplified the dressing, leaving out all of the oil, in order to lighten the dish up a bit.  If you make this dish, consider omitting the anchovies unless you really like them.  I don't have any particular objection, but they didn't taste like they really belonged in this dish. 

Pickled Vegetable Salad (serves 4; approx. $2.53/serving)

9 ounces fresh okra, whole

1 turnip, cut into matchsticks

1/2 red onion

1 head cauliflower

2 1/2 cups white vinegar

2 cups water

1 tablespoon kosher salt

1 tablespoon sugar

1 bay leaf

2 tablespoons lemon juice

1 tablespoon chopped fresh parsley

1 tablespoon capers

4 anchovy fillets, rinsed and patted dry

3 ounces pitted Kalamata olives

Equipment:

• Saucepan
• Bowl
• Skimmer or slotted spoon (the skimmer makes much quicker work of the process)

1. Combine the vinegar, salt, sugar, water and bay leaf in the saucepan and bring to a boil.
2. Add the okra and cook 2 - 3 minutes.  Remove with the skimmer and transfer to the bowl.
3. Add the turnip to the pan.  Cook another 2 - 3 minutes and transfer to the bowl with the skimmer.
4. Add the cauliflower and onion to the bowl.  Cook another 2 - 3 minutes and transfer to the bowl with the skimmer.
5. Let the vegetables cool a bit in the bowl. 
6. When you're ready to serve, drizzle with the lemon juice.  Add the parsley, capers, anchovies and olives.  Mix well and serve.

Recipe: Smoked Beef Ribs with Maple Bourbon BBQ Sauce (Guest Post from Fearless Grill)

Recipe Source (Rub):  Karen Putman.  Champion BBQ Secrets for Real Smoked Food. Robert Rose, Inc., Toronto 2006 p. 34

Recipe Source (Sauce):  Nancy Davidson.  Killer Ribs.  becker&meyer!, Seattle 2006.  p. 94-95

Around Christmas-time, I found the book Killer Ribs in my local Borders, and have been craving ribs ever since.  The book highlights ribs from around 50 different BBQ restaurants around the US and Canada, and provides selected recipes from those places. Unfortunately, I’ve been really busy, and with the lovely weather in New England in January, I never had the time or the motivation to dig through the three feet of snow on my deck to get to the smoker.  Unfortunately, this led to some unintended consequences, as I felt compelled to order ribs at several restaurants we went to during that time, and they were pretty unsatisfying.  This just made me want ribs even more. 

Finally on a recent weekend, I had the time to do an all-day cook, and the dog had packed down the snow enough that I was able to get to the smoker.  I went over to the local butcher shop to pick up some ribs, and they had some great looking beef ribs for sale.  I had been planning to make pork spare ribs, but I decided to give these a try.  This meant modifying what I was planning to do with them, since the same flavors don’t really work on pork and beef, and I came up with a combination, using an Onion & Garlic spice rub designed for beef from Karen Putman’s book, and a Maple Bourbon BBQ sauce that originates from Big T’s BBQ & Smokehouse in Calgary, according to Killer Ribs. 

I used the recipes pretty much as written, though the original rub recipe called for carrot powder, which we didn’t have, but the recipe said you could use additional paprika as a substitute, so I did.  Also, the recipe called for sweet Hungarian paprika, but we only had Spanish, so that’s what I used.  Finally, I put in substantially more black pepper than the original called for. For the sauce, I halved the recipe, and I substituted olive oil for the canola oil called for in the recipe, since that’s what we had.  I also upped the pepper in the sauce, and reduced the salt since there is a good amount of salt in the rub.  For two people, I used about 5 pounds of beef ribs, which seems high, but remember that they are mostly bone, and a lot of the fat will render out when cooking.  This was a good amount.  We finished them, and weren’t overly full when we were done. 

Overall, the ribs came out really well.  They weren’t falling off the bone, but that isn’t what I was going for.  They had a nice flavor, with a combination of sweetness from the maple syrup, some spiciness from the rub, and some additional complexity from the Bourbon and smoke.  My only complaint was that the sauce was kind of thin.  It worked fine as a glaze for the ribs during the last hour of cooking, but it made a real mess when more was added to the finished product. 

Beef Ribs with Maple Bourbon BBQ Sauce (Serves 2.  Approx. Cost Per Serving Not Available)

Beef Ribs - 2-2.5 lbs / person

Onion & Garlic Dry Rub:
1 cup packed brown sugar (I used light – the recipe says light or dark is fine)
¼ cup kosher or sea salt
2 tablespoons + 1 teaspoon paprika (or 1 teaspoon carrot powder if you can find it)
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons chili powder
1 tablespoon black pepper

Big T’s Maple Bourbon Barbeque Sauce
2 tablespoons butter
1 ½ teaspoons olive oil
One onion, finely diced
Generous 1/2 cup apple cider vinegar
3/8 cup molasses
Generous ½ cup real maple syrup
¼ cup Jim Beam White Label bourbon
¾ cups ketchup
Generous ½ cup orange juice
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 teaspoon salt

Equipment

• Big Green Egg or other smoker
• Hickory wood chunks or chips for smoking

1. Prepare the ribs by removing the membrane from the bone side.  This is best accomplished by getting a grip on one corner of it with a paper towel, and pulling.  In a couple of spots, I needed to use a butter knife inserted under the membrane to help it along. Removing the membrane is supposed to help the smoke and flavors penetrate the meat, and make the end product more tender. 
2. Apply the rub liberally to both sides of the ribs.  Allow to sit for at least 1-2 hours before putting in the smoker. 
3. Set up your smoker for cooking.  Using my Big Green Egg, I set up for indirect cooking, putting in the plate setter legs up, with a drip pan sitting on the plate setter.  I used hickory wood chunks to add smoke flavor, and brought the temperature up to 225 degrees Fahrenheit. 
4. Smoke the meat at 225 degrees for at least 4 hours, or until the meat noticeably recedes from the bone.   
5. While the meat is cooking, make the sauce.  Sauté the onions in the oil until they’re translucent, then add the vinegar, molasses and maple syrup, stirring till dissolved, followed by the rest of the ingredients.  Stir over medium heat until all ingredients are blended, and bring to a boil.  Then lower the heat and simmer for 30 minutes. 
6. Smoke the meat for another hour, applying 3 coats of the sauce to the meat side of the ribs, one every 20 minutes.  During the last ½ hour, raise the temperature to 275 degrees to allow the sauce to form a glaze. 
7. Remove from the smoker, allow to rest for a few minutes, and serve with the remaining sauce on the side. 

Recipe: Green Rice

Recipe Source: Milton, Jane.  Mexican: Healthy Ways with a Favorite Cuisine.  Barnes & Noble Books, New York, 2002 p. 196

This is one of my favorite side dishes, although I rarely get to make it any more because of the high calorie content of rice.  I love the way that the chile flavor comes through in the rice, and I love the way that the rice takes on such a nice green color.

I've made a few changes, naturally.  I added two serrano chilies to the mix.  I also increased the amount of garlic and omitted the parsley.  I dislike parsley.  That's really it.  Try this sometime.  It's a great way to get some more vegetables on your plate (albeit disguised) and a very pretty accompaniment.

Green Rice (serves 4 generously; approx. $2.04/serving)

2 poblano chilies

2 serrano chilies

1 green bell pepper

1 cup basmati rice

5 garlic cloves, peeled

3/4 bunch cilantro, roughly chopped

2 cups chicken stock

2 tablespoons olive oil

1 onion, finely chopped

Equipment:

• Food processor or blender
• Broiler pan
• Paper bag
• Heat-proof bowl
• Saucepan with lid

1. Preheat your oven's broiler.
2. Line up the chilies and the bell pepper on the broiler pan.  Broil until the skin is blistered and blackened, but don't let the flesh burn.  Turn the peppers to ensure that all sides get roasted.
3. Remove the chilies from the broiler and transfer to a paper bag.  Fold the bag tightly closed and let sit for 20 minutes.
4. Meanwhile, put the rice into the heatproof bowl and cover with boiling water.  Let sit 20 minutes.  Drain, rinse and set aside.
5. When you remove the chilies from the bag, they should peel easily.  Peel them, de-seed the poblanos and the bell pepper, and transfer them to the food processor.
6. Add the garlic, cilantro and chicken stock to the processor.  Process until smooth.
7. Heat the oil in the saucepan.  Add the onion and rice and cook 5 minutes, until the onion is translucent.
8. Add the puree from the food processor.  Bring to a boil.
9. Lower the heat, cover, and simmer 30 minutes. 
10. Enjoy.

Recipe: Youvetsi

Recipe Source: Kremezi, Aglaia.  The Foods of the Greek Islands.  Houghton Mifflin, New York, 2000 pp. 100-1

Youvetsi is my favorite Greek dish.  I've seen a lot of recipes for it recently, some involving things that aren't lamb, and they all look delicious.  However, this is the recipe I always come back to.  The first Greek restaurant I went to was Molyvos in New York, back when my husband and I first started dating.  I had the youvetsi and fell in love (with it.  I was already in love with John.)  Anyway, for Christmas that year, John surprised me with this cookbook, which features recipes from Molyvos. 

Fast forward nine years or so.  Things have been a little wild around here for a variety of reasons, and I wanted to make my husband something tasty and comforting for Valentine's Day.  I said, "Do you want youvetsi?"  He didn't even think about it and said, "Yes." 

Youvetsi, at least this recipe, is not a casual, quick dish.  It starts marinating the night before.  Then you have to cook it, and if it takes you less than three hours you're doing it wrong.  Not all of that time is active time, but I'd advise against putting a movie in.  What's the reward, you ask?  Why should I take so **** long to make a stupid casserole?  Even before the dish is done, you get this wonderful aroma filling your whole house.  The very scent, before it's finished, unknots tight muscles in the back and unclenches jaws and fists.  When you've finally finished, the meat is falling off the bone and seems to melt in your mouth. 

I made a few changes to the recipe.  I reduced the amount of oil, and I ran out of savory and had to substitute marjoram.  I increased the amount of garlic and made some procedural changes as well.  I also halved the recipe, since the original would have served eight.  We hadn't eaten all day, but that would really have been too much! 

My husband described this, without embellishment, as "The best youvetsi I've ever had."  He's not given to excessive compliments.  I usually try to avoid specifying brands when I'm writing up recipes, but this was so good that I want to make sure you know exactly what I used.  (Whether or not you choose to use it is up to you.  I've done my part.) 

Youvetsi (serves 4; approx. $9.02/serving)

6 tablespoons olive oil, divided

6 tablespoons lemon juice

1 tablespoon ground savory

1 teaspoon dried marjoram

1 head garlic, peeled (yes, all of it)

4 lamb shanks

Kosher salt and black pepper to taste

2 onions, diced

1 tablespoon dried marjoram

1 teaspoon Aleppo pepper

2 cups Indaba Pinotage wine (if you can't find this in your area, substitute another Pinotage, another South African red, or any dry red wine in that order of preference)

1 28-ounce can San Marzano tomatoes

3 cups chicken stock

2 bay leaves

1 cinnamon stick

1/2 pound orzo, parboiled 2 minutes and drained

3 ounces grated Sarvecchio cheese (if you can't find it, substitute a hard myzithra, kefalotyri or Peccorino.)

Equipment:

• Plastic zip-top bag
• Mini-prep miniature food processor
• Dutch oven big enough to fit the lamb shanks

1. The night before you plan to cook, combine the savory, 1 teaspoon marjoram, the lemon juice, the garlic and 4 tablespoons olive oil in the food processor and blend to a smooth paste.
2. Put the lamb shanks into the plastic bag.  Pour the marinade over them, seal, and refrigerate overnight.  Turn the shanks over when you wake up in the morning to ensure an even distribution of goodness.
3. When you're ready to start cooking: preheat your oven to 375 degrees.
4. Remove the lamb from the marinade.  Reserve the marinade.  Season the lamb with salt and pepper.
5. Put the Dutch oven over medium-high heat and heat 2 tablespoons olive oil.
6. Add the lamb and brown well on all sides.  Don't crowd the lamb.  If this means that you have to brown in batches so be it. 
7. Remove the lamb from the pot, set aside, and add the onion.  Reduce heat to medium.
8. Cook the onion until translucent, about 5 minutes.
9. Add the marinade that you reserved.  Cook about one more minute.
10. Add the marjoram and Aleppo pepper along with the wine.  Scrape the bottom of the Dutch oven to release the brown crunchy bits - they're important!
11. Reduce the liquid by half.
12. Return the lamb to the Dutch oven and cook until the liquid is reduced by half again. 
13. Add the tomatoes, bay leaves, cinnamon stick and stock.  Bring back to a boil.  Cover and cook 5 minutes.
14. Transfer the Dutch oven, still covered, to the oven.  Bake 2 1/2 hours. 
15. Transfer the meat to a platter.  Add the orzo to the pan and stir well.  Bake, uncovered, 15 minutes.
16. Place the lamb on top of the orzo and bake another 10 minutes.
17. Remove from oven.  Stir in cheese and serve immediately.