Sunday, March 25, 2012
Taste of Summer
Up to now, we had an incredible March weather, it was more like Summer then a Spring – temperature in upper 20’s every day and the food I served reflected that very much.
Grilled Lamb, Potatoes and Red Peppers. The lamb shoulder chops were marinated overnight in olive oil, garlic, rosemary and crushed white peppercorns and then grilled for 10 minutes on each side for medium done.
Braised Lamb with Rice and Vegetables. The lamb shoulder chops were marinated same way (and at the same time) as grilled chops, seared on both sides and then braised in white wine for 1-1/2 hours. Red pepper and celery were added and cooked for another 15 minutes. Incredibly tender and tasty.
Pork Tenderloin Kebab. In this version I used what I had in refrigerator: pork tenderloin, smoked thick sliced bacon, onions, zucchini and red pepper. Hot peppers and grilled King Oyster mushrooms were served on side.
Grilled Rib Eye Steak, Potato and King Oyster Mushrooms. The potatoes were pre-cooked in microwave oven and finished on a grill.