Chocolate-Espresso Lava Cake

Click here for Chocolate-Espresso Lava Cakes. Super yum.

Pomegranate-Marinated Lamb with Spices and Couscous

We made this tonight (Bon Appetit) and it was soooo good that I had to run to the computer to post it so I could share the love. 

Changes made: used mint instead of basil, had Greek yogurt on the side (it really brought the flavors together) and made my own pom molasses since I couldn't find the good stuff here in our remote location. 

• INGREDIENTS:
• 1/2 cup pomegranate molasses

• 4 garlic cloves, coarsely chopped
• 2 tablespoons olive oil
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 2 teaspoons ground cumin, divided
• 1 1/2 teaspoons paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved
• 1 1/4 cups water, divided
• 2 cups low-salt chicken broth
• 1 10-ounce box plain couscous
• 2 tablespoons (1/4 stick) unsalted butter
• 3/4 cup pomegranate seeds
• 3 tablespoons torn basil leaves

PREPARATION

Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.

Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.

Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.

Sangria

I helped make vats of this sangria for a party at Ward and Allison's years (10???) ago. I don't remember where we got the recipe from. I have it scrawled down on some scraps of paper. It was a super-yummy memory and it did not fail when I made it on Saturday night. I wasn't sorry that Jesse, Bob and I had to finish the whole pitcher by ourselves.

• 2 oranges - 1 sliced, 1 juiced
• 1 lemon, sliced
• 1/4 cup sugar
• 1/4 cup Triple Sec (I used Cointreau)
• 1 bottle of inexpensive, but good, red wine

Add sliced orange and lemon and the sugar to a large pitcher. Stir for about a minute with a wooden spoon until the sugar dissolves. Stir in the orange juice, Triple Sec and wine. Refrigerate and for at least two hours (up to eight hours). Stir before serving. Pour into glasses with ice cubes.