Mother's Day Specials: heating instructions

Crab Cakes

Heat a pan over medium heat and add a little butter to olive oil. Brown the crab cakes in the pan, turning them over carefully with a spatula. Cook until golden brown on both sides and heated through, .about 4 minutes per side.

Coquille St. Jacque Sea Scallop Gratin

Preheat oven to 400F. Grease an oven-safe glass or ceramic baking dish (ideally a gratin dish) with a little butter of olive oil. Place the scallops in the dish and top with the mushroom cream sauce. Sprinkle evenly with the breadcrumb mixture. Bake for about 20 minutes, until bubbly and lightly browned on top.

Heating Easter Hams and Chris' recipe for Roast Leg of Lamb

EASTER HAMS:
Black Pepper Maple Hams, Bourbon Hams, Applewood Smoked City Hams

Your ham is fully cooked. If you'd like to serve it warm, here's how we recommend heating it up:

1. Remove ham from the fridge and allow to come to room temp. Preheat oven to 325 F.
2. Open the ham package and reserve any juices for basting.
3. Place ham in a shallow roasting pan on a roasting rack.
4. Cover the bottom of the pan with water (you can also use stock, wine, or cider).
5. Cover the ham and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Bake for approximately 12 minutes per pound.
6. With about 30 minutes left in your cooking time, remove the ham from the oven and baste with juices from the pan. Return the ham to the oven uncovered and continue heating. Basting can be repeated several times during those last 30 minutes.
7. The final internal temperature of the ham should reach 140 F. Remember, the ham is already fully cooked, but heating to this temperature helps ensure that it’s warm throughout.

ALL-IN-ONE LAMB MARINADE

If you purchased the Lamb Marinade, store it in the fridge until ready to use. Empty the entire contents onto a Leg of Lamb and rub all surfaces of the meat with the marinade. Allow it to rest covered in the refrigerator for at least 6 hours or overnight. Remove from refrigerator and allow to rest at room temperature for about an hour hour. To roast, continue with Step 2 in the recipe’s instructions below.

ROASTED LEG OF LAMB
WITH SHERRY VINEGAR & HERB PAN SAUCE

a holiday recipe from Goose owner and chef, Chris Eley

1 bone-in or boneless leg of lamb
1 lamb marinade kit (pre-order item at Goose the Market)
(if you don’t have a marinade kit, prepare a combination of fresh lemons, fresh garlic, fresh rosemary, thyme, oregano, and other fresh herbs you like plus extra virgin olive oil, mustard, kosher salt, cracked black peppercorns)

For the Sauce:
1 tsp sherry vinegar
2 cups lamb stock (or other mild flavored stock)
1 cup red wine
1 cup chopped herbs: equal parts oregano, chives, rosemary and flat leaf parsley
1 Tbsp butter

Method of Preparation:
1. Rub all accessible surfaces of the lamb leg with the marinade and allow it to rest covered in the refrigerator for at least 6 hours or overnight. Remove from refrigerator and allow to rest at room temperature for about one hour.
2. Preheat oven to 425F
3. Put the marinated lamb leg in a roasting pan with an elevated rack, slide it into the oven, and sear for 10 minutes.
4. Lower the temperature to 300F and continue to cook.
5. Cook for about 20-25 minutes per pound for medium rare. When ¾ of the cooking time has passed, check the meat to ensure that it is ¾ of the way to your desired temperature, then adjust roasting time if needed. The finished temperature of the leg of lamb should be about 125F - 130F for medium rare. 
6. Remove the roasted lamb leg from the oven and loosely cover with tin foil. Allow it to rest for about 15 minutes before slicing.
7. In the meantime, make the pan sauce: collect the drippings of the lamb leg and combine with the wine and stock. Over medium-high heat, reduce the mixture by half the total volume.
8. Season the sauce with the vinegar, salt, and pepper. To finish, mount with butter (aka throw in some cubed, cold butter and whisk until incorporated). Toss in the herbs, and grab a seat at the table. 

Cook’s Tip: Tasting the wine throughout the cooking process not only ensures compatibility but also improves the overall quality of the end product. Just remember to save a cup for the sauce.

Corned Beef instructions: raw or fully cooked

RAW Corned Beef
Your beef brisket is corned and fully flavored but must be cooked prior to service. Here's how we recommend cooking it...

1. Store your corned beef in the fridge.

2. Take the brisket out of its package. Put in a large pan and cover with water or a mixture of water + light beef stock or beer or both. Empty the contents of the spice packet into the cooking liquid. (If you don’t see a spice packet, then we’ve already blended it into your brisket package for you. Hurrah!)

3. Bring the liquid barely to a boil then immediately reduce heat and gently simmer, estimating about 45-50 minutes per pound.

4. Keep the pot covered while simmering the corned beef but check every now and then to ensure that the cooking liquid covers the brisket. Add more cooking liquid if needed.

5. Optional: add any vegetables you'd like (potatoes, cabbage, carrots, etc.) during the last 20-40 minutes of cooking. Cook them to desired tenderness.

6. When the brisket has reached an internal temperature of 160F, remove it from the cooking liquid and let rest for about 10 minutes loosely covered with tin foil. Remove foil, slice and serve.

FULLY COOKED Corned Beef
Your corned beef is fully cooked. It should be stored in the fridge but can be served cold, at room temp, or hot. Here's how we recommend warming it up...

1. Remove your corned beef brisket from its package and let rest at room temp for about 30-60 minutes.

2. Put in a large pan and cover with water or a mixture of water + light beef stock or beer or both.

3. Bring the liquid barely to a boil then immediately reduce heat and gently simmer, estimating about 7-10 minutes per pound. (The time it takes to fully warm your corned beef depends on how cold it was going into the pan.)

4. When the brisket has reached an internal temperature of about 140F-145F, remove it from the cooking liquid and let rest for about 10 minutes loosely covered with tin foil. Remove foil, slice and serve.