Sunday, September 21, 2008

The Whole Meal

On Saturday night I had the pleasure of making dinner with two great friends.  I was the student present to learn the ways of the master chef and apprentice the saute, grind, chop, char, reduce, and smoke.  The dinner was FABULOUS and the flavors were unique and wonderful.  Here's what we had:

Broiled lamb chops with cherry ginger reduction
6 Lamb chops (trader joes)
1/2 cup lamb stock (Christopher's freezer)
handful dried cherries
1 tsp minced ginger
splash port

Simmer dried cherries with port and ginger.  Heat up lamb stock and combine with cherries and port, reduce 10 minutes (maybe less depending on heat).
Broil lamb chops under high broiler for 5-7 minutes.  There is about a 30 second window of opportunity to get these right, otherwise you've got well done chops and that's no good.

Cous-cous tabbouleh 
1/2 red onion
2 cloves garlic
3 lemons
1/3 cucumber
cous cous
olive oil
salt and pepper

Chop onions and garlic and let soak in lemon juice.  Cook cous-cous and cook in refrigerator.  Chop parsley and mint and add to cous-cous.  Cut up tomato, cucumber and add to cous-cous.  Add the onion garlic mixture with oregano, olive oil, salt and pepper to taste.  Serve chilled.

Chinese green beans 
with roasted red pepper
red onion
olive oil

This is my favorite! Take a blow torch to the red pepper while it sits over the open flame on the gas stove.  Char the heck out of it.  Put it in a bag or covered pot for at least 10 minutes.  Remove and peel off charred skin.  Cut chinese green beans to desired length and steam for 10 minutes.  Add red onion to steamer.  Let sit for 5 minutes.  Cook garlic and vermouth and olive oil in a saucepan for about 5-10 minutes.  Put beans, onions, and red pepper together and toss with garlic vermouth sauce.  yum-o!

* Check out the crab on the apron.  Nelie's humor for sure :)

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