Caution: Caveman Cooking

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Posts Tagged ‘lamb’

Super Sunday Success

Posted by Caveman Cooking on February 8, 2010

Caveman & Cavegirl Making WontonsWhat a day! A good game, great food (if I do say so myself), and a fantastic time was had by all. Actually, this Super Sunday actually started on Saturday with the making of the 2+2 Tequila Chili and the Lamb Wontons. Stews and Chilies are always better the second day, and by making and freezing the wontons ahead of time the game-day workload was greatly reduced. My personal workload was lightened even more by the assistance of the Cavegirl in the making of the wontons. I just showed her how to do it once and then she was off to the races making some perfect “Bishop’s Hats”. She was so proud today when everyone complimented her on how professional her wontons looked … and I was proud that my little girl is already showing some great culinary talent at the tender age of four.
I didn’t make any variations in the wonton recipe. Though, I did experiment a bit with the dipping sauce. I took 4 tablespoons of store-bought plum sauce and combined it with 2.5 teaspoons of apricot juice (reserved from the canned apricots I used for the baked brie described below), 1/4 teaspoon ground chili oil, 1/4 teaspoon fresh fine-grated ginger, and a few drips of chili sesame oil. Turned out to be a nice sweet and tangy sauce that flattered the the bold, rich flavor of the wontons. Almost tasted like a samosa with a sweet chutney sauce.Lamb Wontons

Speaking of the Baked Brie with Peach Sauce, I did make a few adjustments to the usual recipe. For one, instead of using peach sauce I made an apricot sauce that just may be a better compliment to the brie. So, I guess it was really a Baked Brie with Apricot Sauce. 😉 Also, instead of just some dried cherries I found a trio medley that also included dried blueberries and cranberries … definitely an improvement! For some reason, however, the oven wasn’t cooking as hot as usual. As a result, the cheese could have used another 5 minutes or so. It still was absolutely delicious … even the Cavekids were mowing on the pungent cheese.
Baked Brie with Apricot SauceUnfortunately, we had a few last minute cancellations, so our menu changed and contracted slightly. Instead of the planned Crab Dip and Crudites we switched over to some Rockin’ Guac with Garlic Parmesan Pita Chips … a little lighter than the crustacean filled creamy dip and a bit more veggie friendly for the Cavewoman. Besides, we had just gotten a new shipment of homegrown avocados from the Cave-in-laws and a couple of them were just ripe enough – using the mini food processor on them didn’t hurt either. I must say that the Fuerte variety that they grow are, by far, my favorite type of avo. They are so creamy and buttery, you just don’t want to stop eating them … which can be a problem. Rockin' Guac with Parmesan Garlic Pita Chips

The Chili is one of those recipes that is set in stone. If I messed with it, even if it worked, there would certainly be a “mutiny on the chili-bowl”. Instead of inviting an insurgency, I opted to make a second chili. A veggie version of the traditional 2+2 Tequila Chili. Unfortunately, I didn’t quite get the balance of ingredients right with the lesser amounts of veggie meat (Morningstar Crumbles), which also doesn’t impart the same flavors into the dish that the real deal does. Though, I think that with some tweeking, I can make a veggie version that will rock the herbivore crowd the way the carnivores were today. Regrettably, I didn’t take a shot of the Chili course when plated … yeah, I jelled! 😐 But, if you really need to see what it looked exactly like, see this photo.
Angel Food Cake with Nectar of the Gods FruitBefore we get to dessert, let’s talk about the game. The final score (34-17) doesn’t represent the hard-fought, see-saw battle that this Super Bowl truly was. I think the only people who weren’t happy after this game were the Colts’ fans and the much publicized guy who bet $1Million on them to win straight up (what a Du-mah!). The game had it all: a ten point turn around (only the second time in SB history), goal line stands, an “onside kick” to start the second half, and a rockin’ half-time show from The Who that had the whole stadium singing every song. Not to mention, the end result was sweet redemption for QB Drew Brees, the Saints organization, and the city and people of New Orleans. You can’t help but enjoy a show like that!
As for the much lauded Super Bowl commercials, most were ok at best. But a few caught our collective eye: Puxatawny Palamau, Snickers with Betty White & Abe Vigoda, and the VW “Punch” spot with Stevie Wonder and Tracy Morgan at the end.

Yeah, I know, I’ve ranted enough and it’s time for dessert. As usual, the Cavewoman was in charge of the sweet portion of our menu. After all the rich foods we were consuming, she went for something a little lighter: an Angel Food Cake topped with Nectar of the Gods Fruit Salad. I don’t want to give away the whole recipe since she promised to post it this week, but it was sooooooooo good with the sweetened fruit and light, airy cake combining for a perfect capper on a delicious day!

Super Bowl Crew

The best part was seeing the satiated and content smiles on everyone’s face when all was said and done. As you can see the food is all gone, Caveboy is out, the Cavegirl is on her way out, and the rest of the crew (from left, Cousin Wendy, the Cave-in-laws Peg and Leo, and the Cavewoman) was so full, they didn’t move for about an hour. Everyone truly seemed to have a great time at what will undoubtedly be our last soiree in this house. What a great way to go out! 😉
Hope your Super Sunday was as fun and flavorful!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This post originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This post may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Appetizers, Main Course, Vegetarian | Tagged: , , , , , , , , | 26 Comments »

Lamb Wontons

Posted by Caveman Cooking on December 21, 2009

A flavorful follow-up to the King Crab Wontons. BTW, these were a big hit at our family Holiday shindig!


24 Wonton Wrappers
1/2 Pound of Ground Lamb
1 Tbsp Cilantro, finely chopped
1 1/2 tsp Soy Sauce
1 tsp Ground Chili Paste Oil
1 tsp Fresh Ginger, finely grated
1/4 tsp Cumin Seeds
2 Tbsp Corn Starch
1 1/2 Cups of Vegetable Oil


Place all ingredients (except wrappers, corn starch, and oil) in a mixing bowl and combine well. I like using a zig-zag wire potato masher for this job.

Split corn starch evenly and spread onto two plates.

Set up your work station with a clean prep plate, small bowl of room temp water, wonton wrappers and bowl of lamb mixture all within easy reach.
HINT: Have a paper towel handy to dry your prep plate in between each wonton that is formed.
Position a single wonton wrapper on the prep plate. Place 1/2 of a tablespoon of the meat mixture in the center of the wrapper.

Wet your finger with water and moisten two adjacent edges of the wonton wrapper. Then, diagonally fold the dry edges over onto the wet edges and firmly seal together with your finger. Finally, moisten two opposite corners, fold and seal together. Ta Dah! You have just made a “Bishop’s Hat” wonton!!
NOTE: No, that is not the Lamb filling you see in the picture. I just stole this pic series from the King Crab Wonton recipe since the process is exactly the same. Just too lazy to re-shoot it, I guess. 😉

Place completed wonton onto corn starch plate.
HINT #2: Try experimenting with different shapes of wonton. For example, you can position the wrapper as a rectangle, moisten the edges along the top half, then fold and seal lengthwise. Pinch the ends and make a “George Washington’s Hat” (pictured below with Bishop’s Hats). Just be sure all edges are well sealed.

When all wontons have been made, cover loosely with plastic wrap and place in freezer for 15 minutes. This helps them retain their shape when placed in hot oil.
HINT #2: If 24 wontons are too many for your immediate needs, before cooking, just place the extras in a container and freeze until ready for use at a later date.
Heat oil in a wok, stir fry pan or large sauce pan. Place 5-6 wontons in oil and cook until edges start to turn golden brown.

Then gently flip them over with a slotted spoon and continue to cook until entire wonton starts to turn golden brown. Gently remove wontons from oil with slotted spoon and place on plate lined with paper towels to absorb excess oil. Continue process until all wontons are cooked. Let stand 2 minutes, then serve with Plum Sauce and/or Duck Sauce.

Prep Time = 20 minutes
Cook Time = 15-20 minutes
Makes 24 Wontons

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Appetizers, Asian | Tagged: , , , , , | 6 Comments »

Teriyamic Marinade

Posted by Caveman Cooking on November 4, 2009

A favorite Caveman marinade for chicken, lamb or beef.


1/2 Cup Teriyaki Sauce
1/2 Cup Balsamic Vinegar
1/4 Cup Olive Oil
3 Tbsp. World Spice Merchants “Bar-H Beef Rub”
2 Tbsp. Dried Chopped Onion
2 Tbsp. Molasses
1 Tbsp. Garlic
1 Tbsp. Sugar
For chicken or lamb (optional for beef): 3 Tbsp. Fresh Rosemary Sprigs


Mix all ingredients well in medium-sized bowl. Place meat into large plastic zip lock bag, pour marinade evenly over meat, and refrigerate overnight. Be sure to turn the bag over at least once halfway though the process to ensure even marinating.

HINT: I prefer the aged Balsamics and TJ’s “Island Soyaki” … they give an added flavor boost to this savory sauce.

Prep Time = 10 minutes
Cook Time = 0 minutes
Marinates 4-6 pounds of meat

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Rubs, Sauces, Marinades & Dressings | Tagged: , , , , , , , | 1 Comment »