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Re: What are you eating?
Posted: Tue Oct 22, 2013 10:58 am
by Luke
prfsnl_gmr wrote:
I have made this before....It is great. Thank you for reminding me that I need to make it again soon. (You might also want to try it with kale sometime. In my experience, that leaf maintains its texture a little better through the long cooking process.)
Last night I cooked some lamb loin chops, and I was very satisfied with the result. I washed and patted between .75 lb. to 1 lb. of bone-in lamb loin chops, and I used a mortar and pastle to grind two garlic cloves, 1 tsp. salt, 2 tbsp. fresh rosemary, and 1 tbsp. fresh lemon zest into a past. I mixed the paste with 2 tbsp. oliv oil and rubbed the mixture on the loin chops. It let it sit at room temperature for about 30 minutes, before cooking the chops on a heated and well-oiled cast iron griddle pan. I cooked the chops for 5 minutes at medium high on each side (10 minutes total) before placing the chops on a plate and covering them with foil. I let the chops sit covered for about 5 minutes before serving them with their juices.
The recipe did not yield a tremendous amout of meat, but it was incredibly easy and incredibly satisfying. The lemon zest in the marinade/rub really piqued the flavor, and I will definitely be making it again.
I used a recipe from Cook's Illustrated for the soup, the same guys and gals that host America's Test Kitchen on PBS (I'm a self confessed PBS and NPR junkie).
The chops sound pretty good. Might I make a suggestion:
Substitute the garlic with one shallot. Garlic and lamb go together like lamb and rosemary, but shallots won't over power the taste of the lamb. Speaking of rosemary, half that and add about 1 tsp. of fresh marjoram. Again, you want to taste the lamb.
When it comes to lamb chops, I go easy on the salt and heavy on cracked black pepper. I also like to cook them in a cast iron skillet or griddle pan on high heat for around three minutes per side, and tent them and rest them as ewe also do.
Re: What are you eating?
Posted: Wed Oct 30, 2013 3:19 am
by elmagicochrisg
Bacon...
Re: What are you eating?
Posted: Wed Oct 30, 2013 8:21 am
by Luke
Kept it simple last night. Ravioli with a balsamic rosemary glaze with a spinach side salad. BLT's with cauliflower and cumin soup tonight.
Re: What are you eating?
Posted: Wed Oct 30, 2013 8:32 am
by BoringSupreez
Luke wrote:Kept it simple last night. Ravioli with a balsamic rosemary glaze with a spinach side salad. BLT's with cauliflower and cumin soup tonight.
Your simple is most people's complicated. When I hear "simple," I picture a frozen lasagna or a casserole made from random leftovers in the fridge.
Re: What are you eating?
Posted: Wed Oct 30, 2013 10:24 am
by Ivo
In Luke's defense, I once asked him for a couple really simple suggestions and he really delivered.
Re: What are you eating?
Posted: Thu Oct 31, 2013 1:50 pm
by TheSegaSaturnGuy
Just had my first vending machine lunch in ages. Chicken salad sandwich, bacon cheddar potato skin chips, double decker oatmeal cream pie, and a bottle of water. Mm
Re: What are you eating?
Posted: Thu Oct 31, 2013 2:12 pm
by s1mplehumar
Beef tendon pho.
Re: What are you eating?
Posted: Sat Nov 02, 2013 9:14 am
by Luke
A frittata for breakfast.
I went to the Farmer's market early this morning and picked up some eggs (even at $4.00usd a dozen they are worth it) a beefsteak tomato, a purple bell pepper, sweet onion and headed back home to surprise my wife with breakfast in bed.
While I was at the market I also purchased some Ichiban eggplant, mustard greens, vanilla beans, some funky looking squash, callaloo, sweet potatoes, and a few heirloom tomatoes.
There's a fresh meat and seafood vendor at the market as well, but the prices are outrageous and I'm not crazy about buying shrimp out of a cooler. If the shrimp was head on whole, I'd be all over it, but for all I know some duder may be buying shrimp at a grocery store and reselling it.
Re: What are you eating?
Posted: Sat Nov 02, 2013 9:28 am
by SegaDreamscape
This week I have been mostly eating... Bourbon biscuits
Re: What are you eating?
Posted: Tue Nov 05, 2013 11:27 am
by Luke
Stuffed acorn squash last night. Roasted eggplant with fresh basil, tomatoes, onion, red bell pepper, pepper flakes on homemade pasta tonight. My pasta machine has not been neglected this year.