Chinese Red Pepper Lamb
Friends for Jeff Spiegelman
We had another great week in the 11th District. I hope you are enjoying our new email system now that the text is easier to read compared to last week.
-This week I enjoyed a great meeting with constituents at the Young Bean Coffee Shop on Monday, a bill signing on Wednesday, the grand opening of the Hartly Family Learning Center on Wednesday, the grand opening of the Armed Forces Center in New Castle on Thursday, and the Wyoming Peach Festival yesterday.
-This Friday at 5 p.m. is a free event at Harvest Ridge Winery. Come have a glass of wine with Rep. Spiegelman. Afterwards, stop by the Marydel Fire Company for their monthly wing night. These events should make for a great Friday evening.
-Monday night is the Kenton town council meeting at the Kenton School. Wednesday night is the Townsend town council meeting at the Townsend Fire Co.
-Tuesday at 12:45 p.m. is the kickoff of the construction at what will be the new Smyrna Police HQ.
-This Saturday is the annual Kenton Ruritan Tractor Show at the Kenton School.
-WE HAVE A BRAND NEW WEBSITE! Thank you, Lee Vuong. Please go to www.jeffDErepresentative.com and check it out.
-Please join us for any one of our free meetings with constituents coming up in July and August.
-Friday, August 8th Harvest Ridge Winery 5 p.m. to 6:30 p.m.
-Wednesday, August 20th Mamie Warren Senior Center 12 noon to 1 p.m. (ice cream social)
-Friday, August 22nd The Painted Stave 5 p.m. to 6:30 p.m.
-If you would like a Jeff Spiegelman yard sign, please email Kira at email@example.com. Also, because of all the recent storms, it would be very helpful if the Friends for Jeff Spiegelman kept an eye out for signs that might have gotten damaged or fallen over. If you see one, please let Kira know.
-If you would like to host a Jeff Spiegelman event at your house, please email Samantha at firstname.lastname@example.org. We would be happy to work with your schedule for a BBQ, a simple coffee, a quick chat with your friends/neighbors, or whatever else you had in mind.
-Friday, August 15th from 6-11 p.m. is the Delaware Gala at Dover Downs. The theme for this event is the next generation of leaders. Please go to http://www.delawaregala.com/ for more details of this great event. Join us and help support the future.
-On August 16th we will be participating in the Middletown Peach Festival. Please let us know if you would like to walk or ride in the parade. Please go to our Facebook page for more details. https://www.facebook.com/friends4jeff
-We need a little help from the Friends for Jeff Spiegelman. We are going to be door knocking up and down the 11th District all week. If you would like to help with going door to door, help drive door knockers, or have some of your friends and/or neighbors over for coffee with their local representative, please email us your schedule. We need your help in our first re-election campaign.
-Please visit our Facebook page. Every time we reach a 100 fans milestone, a random fan of the page wins a free Jeff Spiegelman 2013-2014 cookbook. Go tohttps://www.facebook.com/friends4jeff to enter for your chance to win.
Warning- this recipe does require an exotic ingredient. I usually find the pepper paste at the Newark Farmers Market. It comes in a variety of spice levels. Also, this is a family sized recipe.
-1 5-8 lbs leg of lamb
-1 cup sliced carrots
-1 cup diced celery
-1 cup diced onion
-2 heaping tablespoons Chinese red pepper paste
-2 large sliced garlic cloves
-dash of sriracha sauce
-tablespoon low-sodium soy sauce
-1/2 cup sake or sweet white cooking wine
-dash more sake (if needed and for the gravy)
-dozen or more mini-potatoes of your choice (I like the little Yukon Golds)
Combine the paste, garlic, sake, sugar, sriracha sauce, and soy into a sauce pan. Slowly bring to a boil while stirring often. Boil 5 minutes. If it becomes too thick, add a little more sake while boiling. It should be the consistency of thin ketchup. Let cool. Marinate the lamb and carrots in the sauce for 24 hours in the refrigerator. Take the lamb out of the fridge and allow to come to room temperature. Preheat oven to 450 degrees. Place the lamb in the center of a covered, non-stick, baking pan. Pour the onions, celery, and potatoes around the outside of the lamb. Pour the marinade over the lamb and veggies evenly. Bake at 450 degrees for 20 minutes. Reduce heat to 400 degrees and bake 15-20 minutes more. Check the temperature. For medium rare, thermometer should read 145 degrees. Take the lamb out and let it sit for 10 minutes before slicing. Meanwhile, scoop out the veggies into a separate bowl. Add a little sake back into the pan or move the juices into a sauce pot. Boil for five minutes and use as a gravy. Slice the lamb as thin as you can. Enjoy.
-Thank you and enjoy your week.
Representative 11th District
Legislative Hall: PO Box 1401. Dover, DE 19903
Personal: PO Box 869. Clayton, DE. 19938