So this is a special President’s Day Monday blog post!! So my friend and fellow Barbecue Blogger Larry from the BBQ Grail invited me to join his Four Ingredient Challenge with a bunch of other barbecue bloggers and I was really excited and most importantly up to the challenge to join the club. Basically every month we get a random list of ingredients and we have to come up with a dish from there.
So this months challenge was a big challenge since the ingredients included: Macaroni, Lamb, Blood Orange and Napa Cabbage. Yeah this was a hard Four Ingredient Challenge, and being that it was my first, I really wanted to do a great job in putting together a great meal, so I asked around the Grilling with Rich HQ for any suggestions and I came up with this very interesting dish: Chinese Macaroni.
So with an open heart and and more importantly an empty stomach, I say: LETS GRILL!!
All Four Ingredients
Here are the Ingredients for the Sauce that I made:
4 Tbs. oyster sauce
1 Tbs. soy sauce
1 tsp. sugar
4 tsp. cornstarch
½ Cup water
½ Cup blood orange juice
6 Ounces raw Barilla Elbows (this should give you about 2 Cups cooked)
¾ Swanson’s reduced sodium beef broth
2 or 3 Tbs. soy sauce
½ tsp. sesame oil
2 ½ pounds loin lamb chops
Asian Stir Fry Oil (this is a brand)
5½ Tbs. Vegetable oil, divided
½ lb. Snow peas, trimmed
½ Cup scallions, finely chopped (plus more for sprinkling on top for presentation)
2 Tbs. minced peeled fresh ginger
2 Cups packed sliced Napa cabbage (chiffonade)
Here are the insturctions on how to make the full meal:
Cook the elbows according to package directions substituting the broth, soy, and oil for the water and adjusting amount of liquid. Cook to al-dente. Do not rinse. Drain in colander and set aside.
Brining the Beef Stock to a Boil
Combine the oyster sauce, soy sauce, sugar, cornstarch, blood orange juice, and water. Mix until smooth. Set aside.
Blood Orange Juice
Rub both sides of the chops with the stir fry oil. Grill until outside is brown but inside is quite rare. . .(you will be cooking it a bit more in the sauce when you add it to the stir fry, and lamb can get quite tough if overcooked.) Remove the lamb from grill and let cool for a bit to let the juices set. Then, carefully cut the meat away from the bone so that you have what looks like a small filet mignon plus another small piece. Slice these into strips. Set aside.
The Lamb on the Grill
Then heat ½ Tbs of the oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Then stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 Tbs. oil to wok and stir-fry scallions and ginger with ¼ tsp salt for about 30 seconds. Add lamb and cook, undisturbed for a few seconds, then stir-fry until lamb is just barely pink. Transfer to the plate.
Stir sauce mixture again, then add to wok and bring to a boil, Stir in the two cups of cabbage and cook until just beginning to wilt. Add the two cups macaroni, beef and snow peas, and stir until all are heated through. Turn onto serving dish and garnish with chopped green onions.
And then you have your Chinese Mac and Lamb! Sit back and enjoy!!
The BBQ Grail – Entry Here
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.
The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…
Grilladventures by broadcastmarc is started on march of 2010.I started the BBQ thing when I was 30,before that we eat a lot outside.have fun,but when the kids came in our life We start serious cooking.Most of it is realy healthy I think;-)The grill has a special place in my heart,We love to do things outside..Everything I make is an adventure,and sometimes we use the books.We try to grill as much as we can year round.
Born and raised in Long Island New York Richard Wachtel has developed a passion for all things about barbecue and grilling, social media and also just having fun. Now living right outside the Nations Capital: Washington D.C., Richard Wachtel loves to read, write and learn about all things barbecue and grilling and digital marketing.
BBQ and Grilling Blog, and BBQ and Grilling website devoted to BBQ and Grilling easy recipes, BBQ and Grilling product reviews, BBQ and Grilling sauce reviews and ratings and BBQ and grilling news from around the world