FROM OUR KITCHEN – “Boneless Leg of Lamb shawarma”

We love lamb and each time we go to the Finger Lakes NY region, we got it from our Amish farm friends “The Shirks “Here is a recipe we tried.

Recipe: Serves 6

  • 1 Boneless Leg of Lamb (3 lbs.)
  • 3 Tablespoons of Extra Virgen olive Oil
  • 1 Teaspoon of salt
  • 2 Cloves of mashed garlic
  • The juice of 1 lemon or lime.
  • Cilantro to yourlikes
  • 3- 5 Tablespoons of “BB’s Lucky 13 Spice Rub

Beef Jerky


Beef Jerky

1: Prepare your rub: In a Mortal pestle, combine olive oil, salt, lime juice, cilantro, garlic and BB’s Lucky 13 Spice Rub. Set Aside.

2: Prepare your Lamb: Using a sharp knife, butterfly your lamb, making the meat flat and even. You can ask your butcher to do this step for you. Marinate the lamb with your rub mix, inside and out, cover it and let it rest for an hour or overnight.

3: Preheat your oven at 350 for 10 minutes. After 10 minutes, place your lamb in roasting pan, and roast for 30 Minutes. If you like it well done roast for 55 minutes. After it is done, take it out, let it rest, carve it and serve it with pita bread, Yogurt sauce, and your favorite greens and veggies.

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FROM OUR KITCHEN – “BB Lucky 13 Spicy Chili”

We love chili, we have tried it in different States and in many forms. This one is made using fresh Amish Farm meat from “The Shirks” Dundee, NY; handmade chorizo by our Mexican friends in the Bronx and fresh garlic and tomatoes from “Juneberry farm” Willard, NY. (Bennett and Kalisma)

Recipe: Serves 6

  • 1 Pound of sirloin tip beef cubed (you could use another cut but this one is much tender).
  • 1 Pound of Mexican Chorizo (remove the meat from the casing).
  • 1 Cup of cooked red beans (optional).
  • 1 can of any beer (we suggest lite, dark might bring some bitterness to your chili).
  • 1 teaspoon of vegetable oil.

Veggies

  • 1 Green Poblano Pepper (diced).
  • 1 Red Onion (diced).
  • 1 head of garlic finely (chopped).
  • 2 heirloom tomatoes (diced).

Spices

  • ¼ cup of BB lucky 13 spiced Rub.
  • 2 teaspoons of smoked paprika.
  • 1 teaspoon of cayenne pepper.
  • 1 teaspoon of dried oregano.
  • Salt to taste.
  • Cilantro or any herbs you like for garnish.

Suggested serving

  • Handmade corn tortillas and avocado wedges.


1: In a pot add the vegetable oil and brown your beef and chorizo.

2: Incorporate your diced tomatoes, mix in for 30 seconds. Add the rest of the veggies one at a time and let the veggies flavors and nutrients mix in. Add the beans.

3: In a separate bowl mix spices and 1 can of beer, add this to your beef and veggies, mix in, lower the heat, cover your pot and let the heat does its trick.

4: after 20 Minutes, check your seasoning, add salt to taste or if needed. Continue to cook until your meats and veggies are tender approximately 35 -40 minutes. Check in from time so your chili doesn’t stick to the bottom.

5: Garnish with cilantro leaves or any herbs you like.


Chili Picture




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