Carp Fish Cakes with Sundried Tomato Horseradish Sauce - 1 1/2 pounds carp fish fully cooked
- 1 cup plus 2 1/2 cups panko breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup spicy brown mustard--We recommend Raye's
- 1/4 cup mayonnaise or aioli (if you use aioli do not add extra garlic listed below)
- 1 large egg, beaten to blend
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
- 1/8 teaspoon sea salt
- 1/8 teaspoon cracked black pepper
- 1/2 cup or more vegetable oil (for frying)
- 1 jar Appalachian Naturals Sundried Tomato Hoseradish Dip
- 1/4 cup farm fresh milk
Prep:
For the horseradish sauce combine Sundried Tomato Horseradish Dip and milk in a medium bowl, stir until pourable (add more milk as necessary). Next, combine carpmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry carp cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing sundried tomato horseradish sauce alongside.
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Herb Roasted Leg of Lamb with Cranberry Mint Sauce
- 4 medium onions, peeled (roots trimmed but still attached) and quartered
- 1 large stalk celery, quartered
- 6 large garlic cloves, lightly crushed and peeled
- 4 tablespoons extra-virgin olive oil
- 1 (7-pound) boneless leg of lamb, trimmed, rolled, and tied
- 1 teaspoon herbes de Provence
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 medium carrots, peeled and cut into 3-inch-long pieces
- 2 medium or 1 large celery root, peeled and cut into 1 1/2-inch chunks
- 1 1/2 cups dry white wine
- 1 1/2 cups low-sodium beef broth or chicken broth
- 1 jar Appalachian Naturals Cape Cod's Caviar cranberry sauce
- 3 tablespoons minced fresh mint
Prep:
Preheat oven to 400°F.
In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in center of pan. Set lamb atop mixture. Drizzle with 1 tablespoon oil and sprinkle with herbes de Provence, salt, and pepper. Arrange carrots and celery root around meat and drizzle with remaining 2 tablespoons oil. Pour wine and broth into pan and cover pan tightly with heavy-duty foil.
Roast 1 hour. Remove foil and increase heat to 425°F. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 15 minutes more.
Transfer lamb to carving board and tent with foil. Transfer carrots, celery root, and 1/2 of onions to medium bowl and keep warm. Force remaining contents of pan through medium-mesh strainer into medium saucepan, pressing well on solids. Skim off and discard fat. (Or pour pan juices through strainer into fat separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into pan, discarding fat.)
Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.
In a small saucepan combine Cape Caviar and fresh mint, set flame to low, stir often, let steep for 3 minutes being careful not to let it simmer. Set aside in serving dish.
Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables and drizzle light amount of Cape Caviar mint sauce over meat. Serve warm, with jus alongside.
