Posts Tagged ‘bbq’

The Gypsy Kitchen Cookbook by Lisa Lamme’

January 18, 2011

With the release of my first cookbook, many of you have asked what my cookbook The Gypsy Kitchen Cookbook about?  And many thought it was a cookbook devoted to cooking with wine & cheese since I own a very popular gourmet wine and cheese shop.  But this is not the case. I was recently asked by the press what my style of cooking was and I had to ponder for the answer. I decided to get back to them in a few days, as I needed a time to think about my cooking style.

I was asked did I cook Italian and French because of my heritage? Was it Americana? Canadian? Southern, Southwestern? Caribbean, South American? Mexican?As I have lived and visited many of these places? Could my cooking style be more  Indian, Vietnamese, Thai or Asian, Greek or Mediterranean? Yet, no one cuisine came to mind. I am self taught and  have learned to cook many cuisines from these country’s while relishing their spices and seasonings  from these  marvelous lands. Could I be more Spanish or Portuguese influenced? It eventually came to me… that my style and love of food and cooking  should be categorized as World Fusion. It may be a music term, but I am claiming it to be my own style of cooking. So that is what my cookbook The Gypsy Kitchen is about!

I adore appetizers, small plates, tapas,BBQ, salads and soups,  fantastic olive oils and vinegar and spices from afar.  I  incorporating unusual and common everyday ingredients into my repertoire and  some times heat. I love texture, crunchy, creamy, crisp and  full flavor foods. I love my butter and cream, sea salt , sea food,  legumes and grains.   I  believe: That variety is the spice of life. I  guess I am one of those  gourmand’s who lives to eat but I am one who is respectful of calories at the same time.

My book is about my passionate love for foods whether they be in vegetable, meat, pasta, or appetizer, sauce, seafood or in condiment form! I love food and want to share my passion  with the world.   My recipes demonstrate how easy and simple cooking real food can be. In addition to my love of cooking and  desiring more from the one dimensional  main stream hot sauces offered in the market, I  developed my own unique hot sauce Gypsy Juice.  My recipe was  in such demand at store level I could no longer produce it in small batches, I needed to go into manufacturing. When producing this hot sauce I choose  intense flavors, quality ingredients, depth and complexity in the finish. You could say  I created a monster,  a hot sauce almost like a fine wine but in  sauce form. A hot sauce that was not too hot, but would compliment most foods.  I am excited,  patiently waiting to hear the ooh’s and ah’s and until the whole world tries Gypsy Juice and the recipes!

My goal is to awaken your pallets, encourage you to try new and different foods and flavors…. To introduce you to a world of excitement thru food so you will never ever ever be bored on your plate again!

Happy Cooking!

Happy Eating!

Lisa Lamme’

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Southwest Chicken Rub

November 23, 2010

Serves 4

2-3 pounds of boneless skinless breasts

 
 
 
Rub
 
1 teaspoon of cumin

1 tablespoon of chili powder

¼ teaspoon of sea salt

1/8 teaspoon of cayenne powder

1 teaspoon of garlic powder

1 Tablespoon brown sugar

Combine ingredients in small bowl mix and set aside.

Coat chicken on both sides with rub

Cover, rest in refrigerator  for 15-20 minutes

 

Preheat oven 375

Coat baking sheet with a small amount of oil, bake for 25-35 minutes

Serve with orange or lime wedges (optional)

 

Rub can be saved in air tight container for up to 2 months

Chipotle Orange bbq Sauce

May 29, 2009

 
This sauce is great slathered on almost anything. Its sweet , smokey, hint of tomato and orange with a splash of heat and loaded with flavor! It screams for Pork tenderloin, ribs, chops, pork or turkey tips, chicken, turkey meat loaf, shrimpies, grilled sweet potatoes snd steamed green beans. This sauce has sugar so that it will burn on high heat settings. Use low indirect heat cooking methods or apply sauce about 5 minutes before meats are done.

2 Tablespoons of El Yucateco chipotle sauce
½ can of a large( 12 oz) frozen orange juice concentrate
6 minced garlic cloves
3 Tablespoons sugar or agave or maple syrup
1 Tablespoon of Cointreau Orange liquir or Leroux triple sec (the only brands that will give you excellent results!)
1 small can (6 oz) tomatoe paste ( I prefer hunts)
1 1/2 cups water
1 Tablespoon and 1 teaspoon unsulphured molasses
¼ teaspoon sea-salt
½ teaspoon cumin powder

In a sauce pan stir and simmer ingredients for 10-15 minutes and reduce to about half volumn .Cool sauce and use like you would bbq sauce. This is smokey and rich tasting and not anything like commercial store bought stuff. You know what I mean that store bought stuff the flavor disappears after you cook with it.
Lasts about two weeks in refrigerator.