Home Plate: Easter Feast, with a new twist
Chef Matt Vik once again shares his culinary ability for some new takes on the classic Easter meal.
½ cup mayo (or plain yogurt)
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper (to taste)
Garnish of choice
Place eggs in pot and cover with water. Bring to boil, then cut heat and cover for 10 minutes. After 10 minutes, run cold water over eggs and add about 2 cups of ice.
When eggs are chilled, peel. Cut eggs in half lengthwise, remove yolk and place into a mixing bowl. Combine yolks, mayo, vinegar, mustard, and blend well until mixture is smooth, then season to taste with salt and pepper.
Next pipe the mixture into egg white halves, a Ziploc bag with a cut corner works well as a makeshift piping bag. Finally garnish your eggs and enjoy!
Garnish ideas: Chopped bacon, chives, Tabasco, paprika, cayenne pepper, fried shallots, minced red onions, capers or any pickled vegetables.
Be creative and have fun!
Roasted Rack of Lamb
3 to 4 pound rack of lamb (frenched, which is removing the meat, fat and membranes that connect the bones)
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 tablespoon fresh sage
3 garlic cloves
¼ cup olive oil
2 tablespoons Dijon mustard
Salt and pepper
Using a food processor or blender, combine thyme, rosemary, sage, mustard, and oil making a paste.
Season the lamb liberally with salt and pepper, then rub the marinade mixture all over the lamb. Next wrap tin foil around the bones to prevent them from burning. Place on a sheet pan and let stand for 30 minutes.
Preheat oven to 450 degrees.
Roast lamb fat side up for 20 minutes, then flip over and roast for another 8 minutes. Remove from oven flip over again and tent with tin foil for 10 to 15 minutes.
To serve, slice in between bones.
Pesto Pasta Salad
1 pound penne rigate pasta
1/3 cup plain yogurt
2 tablespoons pesto
2 teaspoons lemon juice
2 green onions (sliced)
1 ½ cups grape or cherry tomatoes (halved)
½ cup frozen English peas (thawed)
Salt and pepper
Boil penne pasta in a large pot until tender, drain and set aside to cool.
Then prep your veggies and place in large bowl.
Mix together in a separate bowl yogurt, lemon juice and pesto and season with salt and pepper.
Once pasta is cooled combine all ingredients together, taste and season one more time if desired, then serve.
2 cups fresh basil leaves
2 tablespoons pine nuts (toasted)
½ cup olive oil, or blended oil of choice
3 garlic cloves
½ cup freshly grated parmesan cheese
Place basil, pine nuts, parmesan, and garlic in a food processor and blend together well. If using a mortar and pestle, just smash and grind away until all blended.
Next, while mixing, slowly drizzle in the oil until pesto is smooth.
Season with salt and pepper.
Cranberry Banana Bread
1 cup walnuts (toasted and smashed)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
8 ounces butter
1 cup sugar
2 bananas (ripe)
1 ½ tablespoons sour cream
2 cups cranberries
1 teaspoon vanilla extract
½ cup sugar in the raw (optional)
Preheat oven to 325 degrees. Toast walnuts.
Cream butter and sugar together, then add eggs one at a time until smooth. Add sour cream, vanilla, walnuts, cranberries and bananas.
Sift together dry ingredients and add to wet; don’t over mix.
Grease a 9x5 inch pan. Pour mix into pan. Top with sugar in the raw (optional).
Bake for 25 minutes, then tent with foil and bake for another 25 minutes till pick comes out clean.