Thursday, May 12, 2011

Braised Curried Lamb with Garden Garlic and Mushrooms

Last night I had the simplest, but most ambrosial dinner for one....

Curried lamb shoulder arm chop, seared then braised at 350 for a half hour (small cut) in red and white wine, chicken stock, olive oil, butter... with just pulled out of the ground garlic (used bulb and stalk), mushrooms, lemon, safron, and cayenne. The aroma alone was heavenly. Served with toasted pumpernickel, Greek yogurt, cucumber, on a bed of sprouts. Of course I reduced the braising liquid and plated with it -- the pumpernickel had a pregnable job to do....




I paired it with a 2007 Australian Cabernet Shiraz. Simply delightful.

Off to attend to my brining pork shoulder... pulled pork coming... to be continued....

Cheers! Always find pleasure in true contentment, never guilt.

Monday, May 2, 2011

The BBQ is meritorious of much more than meat....




I have started to inhabit the most comforting place in the world again... the kitchen. However, just outside the door is an amazing grill, with a meister that accepts what I hand him wrapped in foil, sometimes in odd little shapes....

Tonight, in addition to cayenne lime chicken and peppered steak, were kale in citrus, cognac, sauvignon blanc and honey... rosemary cognac potatoes... and the most delectable artichokes, grill bathed in olive oil, clove extract (vodka and cloves that sat for a week), olive oil, butter, fresh ground nutmeg, sea salt and pepper. I served it with a blue cheese, lemon, soy, fresh sage and olive oil dip. We were in ecstasy.

Believe it or not, I had a 20 year old port, and he had a Mondavi Cabernet.

It feels good to feel good again :-)

Cheers! Stevie

Sunday, May 1, 2011

Easter Ham


Nothing like toothpicking orange slices to a pork shank. I braised it for 3 hours in broth, citrus juice, olive oil and port, slathered in local honey, sitting on a bed of fresh rosemary, with a court of celery, carrots, and onions.... It was a happy shank, and absolutely lustrous lip specking.

I paired it with two types of wine. A white for me -- 2006 DEWN Riesling to Live (M├ęthode Champenoise, and I normally don't do Rieslings, unless they are early harvest). A red for Michael -- 2008 Van Ruiten Vineyards Pinot Noir. Delectable. Cheers!