Captain John’s
Recipes
Lamb Osso Buco
2 tbsp. oil
2 tbsp. melted butter
8 (3”) Captain’s John grassfed lamb shanks
Salt/pepper to taste
1 onion, chopped coarsely
4 medium carrots, cut up
2 stalks celery, chopped
½ tsp. each thyme, rosemary, and oregano
2 garlic cloves, chopped
1 cup dry red wine
2 tbsp. tomato paste
1 cup chicken broth
2 tsp. lemon peel
¼ cup chopped fresh parsley
Prepared rice |
Brown Captain John’s grassfed lamb in oil and butter in Dutch oven; sprinkle with salt and pepper. Add vegetables, spices, garlic, red wine, tomato paste, and chicken broth. Cover and simmer for 2 hours. Just before serving, sprinkle with lemon peel and parsley. Serve over hot rice.
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Red Beans and Rice
With Captain John’s Hot Italian Sausage
1 lb. Red beans
1 bay leaf
2T olive oil
Salt/pepper
1 chopped onion
2T Tabasco*
2 cloved garlic, minced
2t cayenne pepper
2 T celery, chopped
2t cumin
½ # Captain John’s hot Italian sausage.
sliced
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Rinse beans in water, removing any bad beans that float to top. Drain and add 8-9 cups of water to pot. Boil for 2-3 minutes. Remove from heat, cover and let rest for 2 hours.
Saute onion, garlic, and celery in olive oil. Add sausage. Then add entire mixture to beans along with bay leaf and other seasonings. Simmer, stirring occasionally, for 2-3 hours until tender. More water may be added, if necessary. Serve over rice.
*Captain John prefers Tabasco over other hot sauces because of its lower sodium content |
Shepherd’s Pie with Lamb
4T butter, separated
1 onion, minced
1/4t Tabasco
1t Worcestershire sauce
3c ground cooked Captain John’s lamb
1 1/2c canned or homemade gravy
Salt/pepper
6 medium peeled boiled potatoes
1/4c hot milk
1 slightly beaten egg |
Saute onion in 1T butter until transparent. Remove from heat; mix in Tabasco, Worcestershire sauce, ground lamb, gravy, and salt/pepper. In mixing bowl, beat potatoes until fluffy. Add salt/pepper to taste, remaining butter, and hot milk . Place meat mixture in 1½ quart baking dish. Top with fluffy potatoes; score with fork. Brush with egg. Bake at 325 degrees for 45 minutes.
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Low Country Lamb Chili
1 med. onion, chopped
1 garlic clove, minced
3T olive oil
3 lb. Captain John’s ground lamb
4 cans Margaret Holmes corn, tomato, okra mix, undrained
4 cans condensed tomato soup, undiluted
2 cans (about 14 oz. each) diced tomatoes
1 Captain John’s andouille sausage
1T Tabasco (more if you like it spicy)*
Salt/pepper to taste
Shredded cheddar cheese |
Brown onions. garlic and ground lamb in oil over medium-high heat, stirring to break up meat. Drain. Add corn, tomato, okra mix, tomato soup, diced tomatoes, andouille sausage, Tabasco, and salt/pepper. Simmer 2-3 hours. Serve with shredded cheese, if desired.
*Captain John prefers Tabasco over other hot sauces because of its lower sodium content
Note: While serving in the Charleston area in 1863, Captain John learned how to cook low country vittles. This dish has been enjoyed by the Pope family for 140 years. The recipe is adjusted for modern ingredients.
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Captain John’s Southwestern Dip
1 link Captain John’s lamb chorizo sausage
2 cans Rotel
16 oz Philadelphia brand cream cheese, softened |
Brown sausage and, if desired, remove the non-pork casing. Mix thoroughly with Rotel and cream cheese. Serve with your favorite dipper.
Note: For more “kick,” substitute hot or Mexican style Rotel. For even more “kick,” add Tabasco to taste.
Note: While serving with troops from Texas and the Southwest, Captain John learned how to cook southwestern style. This is a family favorite. The recipe is adapted for modern ingredients.
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Captain John’s
Lamb Sausage and Rice Casserole
1# Captain John’s hot Italian sausage
2 stalks celery, diced
1 green pepper, chopped
1 large onion, chopped
1tsp oregano
1t thyme
2T Worcestershire sauce
S/P to taste
1-1 ½ cups chicken broth
1 can condensed cream of celery soup
1-2 garlic cloves, minced
1tsp Tabasco (add more if you like it spicy)*
3-4 cups cooked brown rice
15.5 oz. diced tomatoes
1 C shredded cheese |
Cook Captain John’s lamb in large skillet until done, stirring often. Drain fat. Add celery, green pepper, onion, oregano, thyme, Worcestershire sauce, S/P, chicken broth, cream of celery soup, garlic, and Tabasco. Cook until just tender. Stir in cooked rice, tomatoes, and ½ cup of cheese. Transfer to 9x13 inch pan and bake at 325 degre4es for about 20 minutes or until heated through. Sprinkle with remaining cheese.
Serves a bunch
*Captain John prefers Tabasco over other hot sauces because of its lower sodium content
When the Pope family gathered at the Big House in Cedar Grove for covered dish and potluck suppers, this dish was always a favorite with both family and visitors.
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Captain John’s
Lamb-Feta Cheese Pizza
1 pkg. refrigerated thin pizza crusts (2 in pkg)
Olive oil
1 medium onion, sliced
1 1/2 lb. ground Captain John lamb
12 oz feta cheese
pine nuts
1C parsley, chopped |
Roll out pizza crusts on 2 cookie sheets. Bake at 400 degrees for 8 minutes or until lightly browned. Cook onions in 2-3T olive oil in skillet until transparent and lightly browned. Remove from skillet and add ground lamb to skillet. Stir until browned (about five minutes). Layer each pizza crust with half of onions, ground lamb, feta cheese and pine nuts. Bake at 400 degrees until golden; garnish with chopped parsley.
When Captain John was captured in New Bern in 1862, his guards were Yankees of Italian descent. They introduced him to pizza, and when he returned home, Mary Jane took the recipes that the guards shared and created a new “old family favorite.”
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Captain John’s Rechauffe of Lamb
2T olive oil
1/2c chopped onions
2c leftover cooked lamb, cut into small cubes
½ c red wine
Leftover gravy |
In a skillet, saute the onion in olive oil until golden. Add the meat and brown quickly on all sides. Add the wine, bring to a boil, stirring, and add the gravy. Season with salt/pepper as desired. Serve over rice.
Note: While attending the funeral of his former adversary, General Sherman, in New York City, Captain John dined at a small French restaurant on the West Side. The owner gave him this recipe. We have adjusted it for modern ingredients.
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Captain John’s
Lamb Sausage Recipes
Etoufee
8Tbsp butter
1# Captain John’s chorizo lamb sausage, sliced
1 onion, chopped
Salt/pepper
1 chopped green pepper
2t Tabasco*
3# shrimp, peeled and deveined
4T flour |
Saute onions and green pepper in butter until translucent. Add shrimp, Captain John’s chorizo sausage, salt/pepper, and Tabasco.Sprinkle flour over mixture. Cover and simmer gently for about 30 minutes. Serve over rice, if desired
Jambalaya
2T olive oil
½# Captain John’s andouille lamb
1 bay leaf
sausage, sliced
1t crushed thyme
2# shrimp, peeled and deveined
1t Tabasco*
1/2c chopped green onions
Salt/pepper
2 cloves garlic, crushed
1c uncooked long grain rice (not instant)
1c chopped green pepper
1 ½ c water
1 ½ c canned tomatoes |
In heavy pot, saute Captain John’s andouille lamb sausage in oil 2-3 minutes. Add onion, garlic, and pepper; cook until translucent. Add tomatoes, seasonings, rice, and water. Add shrimp and bring to a boil. Reduce heat and cover pot. Cook, without stirring, over low heat for about 30 minutes.
*Captain John prefers Tabasco over other hot sauces because of its lower sodium content |
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