A Lamb Supreme

So I got a 25% off coupon for Fresh Direct over the summer. I filled my freezer with meats. This weekend I defrosted the double cut lamb rib chops. This morning I marinated them in sea salt, pepper, garlic powder and olive oil. Tonight I walked them over to Sean’s and Sabrina’s house where we broke in her grill griddle. After a quick sear on either side so that the chops had beautiful color, I slid them into a 350-degree oven for ten minutes. After 5 minutes of resting, they where perfectly done, a nice rare. Since I can’t leave well enough alone, I made a chimichurri emulsion to go with them. Two bunches of cilantro, a few tablespoons of olive oil, one clove of garlic, a few splashes of vinegar, 1 tablespoon of sugar, salt and a few red pepper flakes all went into the blender. It whirled into a creamy bright green emulsion. Taste it to make sure it is the right balance. There should be a good mouth of cilantro, not too bitter (adjust salt and sugar to make sure) and there should be just enough heat from the red pepper.

Enjoy.

Sandwich?

So I'm watching the Food Network, one of my greatest friends, Frances, is a judge on the Sandwich Competition show and one of the competitors is making "The Elvis" sandwich. I just made something similar... but not as fancy. I spread crunchy peanut butter on pieces of wheat bread then i made a banana filling. I mushed up two ripe bananas with honey, lemon juice, brown sugar, vanilla, a dash of salt and cinnimon. So spread that inside and thow it in the grill. Once the sandwich is crispy, I cut them into wedges, sprinkled them with powdered sugar and to really kick it up, spooned sabayon. It got rave reviews. Super easy and really impressive.