Lamb with horseradish panko crust cont.'d

Wow! This turned out even better than it sounded (see previous post for recipe)! Of course, I didn't follow the recipe religiously and just kind of went with it... Adding more of some, less of that. I think the biggest impact came from using 2 different kinds of mustard: Maple Maine Champagne Mustard from Stonewall Kitchen, and inglehoffer's Original stone ground mustard. Brussel sprouts par-boiled and pan fried with a Balsamic Basil vinaigrette, and wild rice accompanied the meal. An excellent wine to serve with this dinner is Pine & Post Merlot from Washington state.

Things I learned while making this recipe- do not add the Panko crust to early! I pan seared the lamb (1min each side), then placed it under the broiler. I broiled the meat for 3 minuets on one side, then turned them over. After turning, I spread the horseradish/mustard mixture on top, generously sprinkled the Panko crust atop that, and returned it to heat under the broiler. HOWEVER... The Panko crust started burning. The lesson, kids, is go to ahead and broil with the horseradish/mustard mixture, but do not add the Panko crust until the very last second.

Fried fish and Dill horseradish sauce

An easy break for fish that will get eaten right up! If you do happen to have left overs, it makes for great fish sandwiches the next day... We had this the other night along side spinach salad.

Fried Cod Fish

1 large Cod fillet cut into medium/large chunks
2 Eggs, beaten
2 tbsp. Half and Half or Milk
1 cup Italian bread crumbs
1/4 cup Flour
Shortening
Parchment paper
Lemon

Combine eggs and milk together in one bowl, beat well, then set aside. Mix bread crumbs and flour together in another bowl, set aside. Melt shortening in a large fry pan -enough to fill the pan half way. While you are waiting for the shortening to come up to frying temp: dip your fish into the egg mixture, and then into the bread crumbs, coating well. As you coat each piece, place them on parchment paper to get ready for the pan. Fry each piece around 2-3 minuets on each side. Drain fried fish on wire cooling racks before serving. Serve with lemon wedges and Dill Horseradish Cream Sauce.

Dill Horseradish Cream Sauce

4 tbsp. Butter
1 oz. Cream cheese (cubed)
1/4 cup Half and Half
1-2 tbsp. Creamy Prepared Horseradish (or more to taste)
1 tbsp. Dill (fresh)
Salt

Melt butter in a small sauce pan over medium heat. Using a whisk, add cream cheese and melt into butter. When these are combined, slowly add the half and half. Soon as that is integrated, add the rest of ingredients. Serve over fish.