Recipes, home grown goodness, BBQing and food stuff
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
Don't overcrowd the pan.
Ingredients
6 baby lamb chops (1 1/4 pounds)
Salt
pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
â…› teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for servingPreparation
Pat lamb chops dry. Season them with salt and pepper, and let rest for 15 minutes.
Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.
So I cooked a couple of Waygu porterhouse tonight and did this sauce again. I forgot I had used up the rest of the chilli flakes with the lamb chops so I chopped up one of my dry smoked habaneros and I kicked a goal from half way. Fucking amazing.
Love this sauce.
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@Hooroo I have some rib-eyes I might try that with if you think it would suit?
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo I have some rib-eyes I might try that with if you think it would suit?
Look. I loved it but my favourite sauce with ribeye is chimichurri sauce I’d you have plenty of leafy green herbs and nice fresh chilli.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman Vongole then? What did you pay for the clams? They seem expensive down this way. Anything between £11-16 per kg.
Towards upper end. They were alive.
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@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman Vongole then? What did you pay for the clams? They seem expensive down this way. Anything between £11-16 per kg.
Towards upper end. They were alive.
Worth it though.
Yeah frozen stuff is much cheaper but not the lame as live shellfish.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Yeah I like chimichurri but I also like the idea of capers and anchovies. What to do?
Sardines with chimichurri and capers?
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman Vongole then? What did you pay for the clams? They seem expensive down this way. Anything between £11-16 per kg.
Towards upper end. They were alive.
Worth it though.
Yeah frozen stuff is much cheaper but not the lame as live shellfish.
Agreed. I found a place that will send them up live from Cornwall.
Find frozen prawns travel well.
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@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Yeah I like chimichurri but I also like the idea of capers and anchovies. What to do?
Sardines with chimichurri and capers?
Sold!
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It is with much sadness and almost despair, that I have to announce, I have sold my Kamado Joe - Divide and Conquer Classic.
After 7 great years, apartment living and my brother wanting to demolish his shed to make room for a firepit, I sold it to a mate. Took it over to him on Sunday and took him through all the basics of how to set it up, how to light it, how to adjust for optimal temps... Fuck it's making me tear up now just thinking about it.
Anyway, as part of handing over to my padawan, I suggested to him that Meatheads AmazingRibs.com is one of the few resources he really needs. We were just chatting in Messenger and he asked about doing a rump roast on the KJ such as temps, rubs, etc.
I could have spelled it all out but the simplest way was to just give him the most appropriate link to amazingribs (which is this one if anyone is interested... https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts).
I was just taking a look at the article when this caught my eye. After years of always resting my meat, this...
Resting Meat: Why I Think It Is A Mistake, And Why I think Holding Some Meat Is A Good Idea
Stop worrying about resting meat after it's cooked. Serve it hot. We bust this myth with a review of scientific research and tests of our own
Now, I'm just gunna stop, cold turkey, just stop resting. Damn, what you learn on that site!
What does everyone else think? To rest, or not to rest, that is the question...
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
It is with much sadness and almost despair, that I have to announce, I have sold my Kamado Joe - Divide and Conquer Classic.
After 7 great years, apartment living and my brother wanting to demolish his shed to make room for a firepit, I sold it to a mate. Took it over to him on Sunday and took him through all the basics of how to set it up, how to light it, how to adjust for optimal temps... Fuck it's making me tear up now just thinking about it.
Anyway, as part of handing over to my padawan, I suggested to him that Meatheads AmazingRibs.com is one of the few resources he really needs. We were just chatting in Messenger and he asked about doing a rump roast on the KJ such as temps, rubs, etc.
I could have spelled it all out but the simplest way was to just give him the most appropriate link to amazingribs (which is this one if anyone is interested... https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts).
I was just taking a look at the article when this caught my eye. After years of always resting my meat, this...
Stop worrying about resting meat after it's cooked. Serve it hot. We bust this myth with a review of scientific research and tests of our own
Now, I'm just gunna stop, cold turkey, just stop resting. Damn, what you learn on that site!
What does everyone else think? To rest, or not to rest, that is the question...
No doubt that when I cut and eat a whole roast chicken, the meat dries out faster by steam release. Which is different from the idea behind resting the meat. Meathead has the science to back him up
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I'm sold.
Now if he could just convince all of the TV chefs! Even some of them call it blood and it makes their precious cauliflower puree or whatever look a bit messy.
Got to admit I never rested steaks as long as I was supposed to anyway, because as mentioned it can overcook and it gets cold. I really don't mind the myowater on my plate at all, just some extra juiciness.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
I'm sold.
Now if he could just convince all of the TV chefs! Even some of them call it blood and it makes their precious cauliflower puree or whatever look a bit messy.
Got to admit I never rested steaks as long as I was supposed to anyway, because as mentioned it can overcook and it gets cold. I really don't mind the myowater on my plate at all, just some extra juiciness.
I agree. I rest the meat as long as it takes me to finish the other elements ready to eat
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@RoninWC I really like Meathead but I think he overcomplicates the arguments around resting.
I mean why even tell us what happens to a rib eye if you rest it for 30 minutes. Who the fuck is going to do that. Of course its going to be cold.
So the argument is really only about large pieces of meat that you don't cook low and slow. Like for example a butterflied lamb leg. In which case I always rest but not as long as Blumenthal would advocate. I also like a board sauce so don't mind a bit of meat juice escaping. A cheats way to get @Hooroo 's chimichurri
