HCNY -Recipes

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Chef Angelo's Recipes from the Harvard Club
Chef Angelo Ljubicic frequently receives requests for recipes of some of his more memorable creations or for traditional Club favorites. Unfortunately, the recipes used by the Club's kitchens are not suitable for home use--not too many can use a recipe for 150 pounds of poached salmon. So Chef Angelo has agreed to downsize some of his secrets and publish them on the web site from time to time. His first offerings are:
Popovers
Popovers Preheat oven to 400 degrees F. 4 eggs 1 teaspoon salt 2 cups bread flour 2-3/4 cups milk (divided) 2 Tablespoons shortening to grease muffin pans In a bowl, mix the eggs, salt and flour. Stir in 1/2 cup of the milk and mix until smooth, then add the rest of the milk a little at a time to avoid lumps. Strain the mixture through a sieve and fill 2-3/4 inch diameter greased muffin pans 1-1/2 inches deep. Place in preheated oven and bake for 35 minutes. Reduce heat to 350 degrees F. and bake another 35 minutes. Yield: 12 Popovers.
Teriyaki Marinated Baby Lamb Chops
Teriyaki Marinated Baby Lamb Chops ¼ cup fine chopped garlic 3 cups soy sauce 1 cup honey ½ lb. brown sugar Blend all ingredients well. Pour over lamb chops and refrigerate up to 8 hours. In large sauté pan heat 2 tablespoon canola oil, over high heat, place lamb chops, cook for 3 minute on each side until dark brown.
Court-bouillon
Court-bouillon (poaching liquid for salmon) 1 qt. water 1 cup white wine 2 tablespoons lemon juice 1 tablesponn orange juice ½ cup diced celery ½ cup diced onions ½ cup diced carrot ½ cup diced leeks 3 bay leaves 3 sprigs thyme ½ tablespoon black pepper 1 tablespoon coarse salt Place salmon in poaching pan. Pour all ingredients over and simmer for 7-8 minutes until salmon becomes firm.
Green Sauce
Green Sauce (Serve with poached salmon) 2 cloves garlic 1 cup chopped spinach 1 cup chopped parsley ½ cup chopped watercress ½ cup chopped onions 1 tablespoon capers 1 tablespoon fresh lemon juice Salt, pepper In blender puree all ingredients. Mix gently with 2 cups mayonnaise.
Key Lime Pie
Key Lime Pie Crust: 5 oz Graham crackers 1 oz sugar 1 oz flour 2 oz melted butter Pie form: 9 inch wide 1 1/2 deep Filling: 1 ½ cup fresh lime juice 4 egg yolks Zest of 2 limes 2 lbs condensed milk To prepare crust: Mix all dry ingredients. Add melted butter. Press dough into pie form. Bake at 350 till golden brown 7-10 minutes. Filling: Mix condensed milk, egg yolks, zest and lime juice. Fill the pie shell. Bake at 350 degrees until pie bubbles around the edges. Cool the pie. When cold, cover with 1 inch thick layer of whipped cream. Garnish with sliced lime.