Lamb Recipes--California Lamb Ribs with Honey-Balsamic Glaze

4 to 6 pounds California lamb ribs
Water
1 1/4 cups balsamic vinegar (red), divided
3/4 cup olive oil
Salt, as needed
3 tablespoons chopped garlic
3 tablespoons chopped, fresh rosemary
1/4 cup honey

1. Braise ribs in water for about 1 1/2 hours; drain and pat dry. Whisk together 3/4-cup vinegar and olive oil; brush over all sides of ribs. Season with salt. Rub both sides of ribs with garlic and rosemary. Cover tightly; marinate in the refrigerator at least 6 hours or up to 24. Thoroughly mix remaining 1/2 cup vinegar with honey; reserve.
2. Prepare barbecue (medium heat). Arrange ribs on rack and grill until tender and cooked through, turning occasionally; about 30 to 35 minutes. Brush each side generously with reserved honey mixture. Continue grilling until ribs are heated through and sauce forms sticky coating, about 4 minutes per side. Transfer to platter. Cut slabs between bones and serve.
3. To cook in the oven, arrange ribs on a rack in a shallow roasting pan. Cook at 325 degree F until meat is just tender, about 1 1/2 hours. To finish, frequently baste with reserved honey mixture until meat is very tender, about 20 minutes.

Makes 6 to 8 main dish servings.

Lamb Recipes--Broiled Lamb Chops

2 1/2 pounds lamb chops
2 garlic cloves
1 tablespoon olive oil
2 teaspoons ground marjoram
1/4 teaspoon pepper

1. Trim fat from meat. Rub lamb chops with cut garlic cloves. Brush with olive oil and sprinkle with marjoram and pepper.
2. Place chops on the unheated rack of a broiler pan.
3. Broil 4 to 5-inches from the heat for 5 minutes, or until done.

Makes 6 servings.

Fish recipes--Trout in sauce

INGREDIENTS
- 4 trouts.
- 4 slices of ham.
- Flour.
- Oil.
- Paprika, garlic, parsley, water, milk and almonds


DIRECTIONS:

Put a slice of Serrano ham inside each trout. Coat in flour. Fry the trouts in an earthenware saucepan. Once fried, take out and reserve. In the same saucepan stir-fry the garlic and the paprika in olive oil. Next, add the water, the milk, the parsley, salt and the trouts. Cook for 15-20 minutes.

Servings: 4 people

Fish recipes--Cod with vegetables and preserves

INGREDIENTS
- 4 pieces of soaked cod (the best parts are in the center).
- 4 potatoes.
- 2 tomatoes.
- 2 carrots.
- 1 green bell pepper.
- 1 onion.
- ½ lemon.
- 1 packet of cream.
- 1 bay leaf.
- 1 rosemary sprig.
- Tomato preserve.


DIRECTIONS:

Wash the tomatoes and grate them. Put them in a bowl and cover with the cod. Sprinkle with lemon, the rosemary and the bay leaf. Take to the fridge for a while.
On an oval oven-safe earthenware dish lay a thin layer of fried sliced potato and cover with a stir-fry previously made with the onion, the pepper and the carrots.
Take the cod, the rosemary sprig and the bay leaf out of the bowl. Add the tomato remains in the oven and pour the cream. Fry the cod for 2 or 3 minutes and add them to the earthenware dish.
Serve covered with tomato preserve.

Servings:4 people

Appetizers recipes--Sliced bread au gratin

INGREDIENTS
- Onion.
- Sliced bread.
- Grated cheese.
- Mayonnaise.

DIRECTIONS:

Cut the slices of bread in triangles.
On it, place a layer of grated onion, a layer of mayonnaise and sprinkle with grated cheese.
Take to the oven and cook au gratin for a while.
Servings: 4 people

Appetizers recipes--Champignons and tomato mountain

INGREDIENTS
- 2 salad tomatoes.
- 200 gr of green beans.
- 150 gr of champignons.
- 2 garlic cloves.
- 2 teaspoons of apple vinegar (or preferred vinegar)
- 2 tablespoons of olive oil.
- 50 of almonds.
- 50 gr of cheese.
- Juice of half lemon.
- Oregan, salt.

DIRECTIONS:

Chop the green beans, cook and set aside. Fry the garlic until golden, add the almonds and stir. Add the green beans, sprinkle with the vinegar and stir-fry for 4 minutes.
Wash the tomatoes and thinly slice. Dress with salt and oregan.Wash the champignons and thinly slice. Sprinkle with lemon and oregan.
Presentation:
Alternate a layer of tomato slices and a layer of champignons four times. Finish it off with the mix of green beans and almonds. Sprinkle with grated cheese.

Servings: 4 people

Salads--Potato salad

INGREDIENTS
- Bacon.
- Assorted lettuce.
- Pineapple.
- Potato.
- Oil.
- Balsamic vinegar (optional, you can use regular).
- Salt, garlic and ciantro

DIRECTIONS:

Cut the potatoes in cubes. Cook. Once they’re done (not tender but firm), drain and take to fridge.

Fry the chunked bacon until golden brown. On a salad dish, place the assorted lettuces, previously washed and rinsed. Take the potato to a frying pan, pour some oil and add the bacon, the sliced garlic and the cilantro. Stir-fry at low heat. When it’s almost done, add the pineapple cut in chunks and some salt, stir-fry for one more minute. Pour this mix on top of the lettuce. Dress with oil, vinegar and salt to taste.

Servings: 4 people