Im a bit embarrassed posting my humble attempts in the midst the wonderful creations of some true masters; please understand I am self-taught and an amateur. That said, Dinner tonight at Palais du Brock... Seared lamb chops and sautéed asparagus. The chops were quick-marinated in Chardonnay and dijon mustard, a pinch of Himalayan Pink salt and fresh ground pepper, a bit of fresh garlic, and a bit of fresh rosemary. The Lodge griddle was preheated over a medium flame, brushed with olive oil and butter, and the chops tossed on and drizzled with some of the marinade. The asparagus was sautéed in the Lodge Wok with a bit of butter and olive oil, caramelized onions and a couple tablespoons of almond slivers. As the asparagus approached perfection it was given a pinch of the Himalayan salt, a sprinkle of fresh ground pepper, and a big boy splash of Pomegranate-Balsamic vinegar which reduced to a wonderful demiglaze. The riblets were deglazed after a couple minutes with a quick pour of the chardonnay, flipped to brown the other side, given a gentle brush of lemon juice and plated immediately. No time for pictures once it hit the plate as a brutal massacre immediately ensued. ;-)
Posted on: Sat, 27 Dec 2014 23:33:47 +0000
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