What’s for dinner? 2.0

[ELIAKIM]

I fancied some pasta for a change, so made a carbonara. Prior to that I had some ice cream and white grapes. 

[ELIAKIM]

Yesterday I made a Chicken and Ham Pie, but couldn't finish off the cooking yesterday because the pastry hadn't fully defrosted in time and not good to eat late. 

So here it is this evening. I also made a fruit cake and mince meat and apple dish with a light layer of crumble on the top. Cooking is very therapeutic for me, relaxing. 





Served with broccoli and pak choi.

[ELIAKIM]

I have a rump steak this evening, a few little new potatoes, mushrooms, tender baby broccoli, pak choi and mange tout. 

A pepper steak would be nice cooked with garlic mushrooms and onions. 



Ice cream, finish off the strawberries, a few blueberries and black grapes. 

[hannah]

Crockpot of some beef cut that was on sale, mashed potatoes and creamed peas. Forgot to take a plate picture.

[ELIAKIM]

Some brown rice, with king prawns cooked with red onion, garlic and red pepper, a dash of light soya sauce. Served with some steamed baby broccoli and a spoon full of potato salad. 



Ice cream, blueberries and black grapes. 



Washed down with some Pinot Grigio white wine.

[Pure Rock Fury]

Costco had lamb on sale.


Here's the basic recipe.

Spoiler

Ingredients
8 (1 1/4-inch thick) lamb loin or rib chops
1 teaspoon kosher salt
4 cloves garlic
1/4 cup fresh herb leaves, such as parsley, mint, or oregano
1 stick (8 tablespoons) unsalted butter
1/4 teaspoon freshly ground black pepper

Step 1
Remove the lamb chops from the refrigerator and season with 1 teaspoon kosher salt. Set aside at room temperature for at least 5 minutes. Meanwhile, finely chop 4 garlic cloves and 1/4 cup fresh herb leaves and set each aside separately.
Step 2
Melt 1 stick unsalted butter in a 12-inch skillet over medium-high heat until sizzling but not yet browned. Add the lamb chops and sear until browned and an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, 135 for medium, flipping halfway through, 8 to 12 minutes total.
Step 3
Add the garlic and 1/4 teaspoon black pepper to the butter and cook for 1 minute more. Remove from the heat and garnish with the herbs.

I made a Shiraz, honey, lavender reduction to drizzle over the top.  Just 1/2 cup Shiraz or Pino Noir or whatever non sweet red wine that you like, 1 tablespoon or so of honey, 2 T butter, fresh lavender or rosemary, minced garlic, black pepper. (Salt to taste) Heat to a light boil over medium high heat, stirring pretty much constantly, turn heat to medium low and simmer until about half of more of the liquid has steamed off.  Pull off the heat right before it gets syrupy and scrape all the brown bits off the bottom, add the lamb just to drench it in the reduction, plate it, drizzle the rest on top.
Not as pretentious or hard as it sounds.  Just make sure to stir it often so the honey doesn't start to burn.

[ELIAKIM]

Last night I had shrimps from Argentina, they were has big as what we call King Prawns in the UK. Cooked in garlic and half a red chili. Served on a bed of lettuce, cucumber and a couple of baby tomatoes. And a slice of Soda bread. 

Tonight it is steak. 

[Pure Rock Fury]

Last night I had shrimps from Argentina, they were has big as what we call King Prawns in the UK. Cooked in garlic and half a red chili. Served on a bed of lettuce, cucumber and a couple of baby tomatoes. And a slice of Soda bread. 

Tonight it is steak. 

Like a dumbass, I didn't separate all the lamb and now have to use it all by the weekend. Thinking I'm going to go over to mom and dad's and make them dinner tonight. Oh darn, tender, succulent, lamb for dinner two nights in a row. It's rough, I tell ya'.

[Saul Goode]

It’s too hot to cook a big meal so we may just fix Mrs. Loobner’ egg salad sandwiches.
Maybe it will snow tomorrow and cool things down a bit.

[Pure Rock Fury]

It’s too hot to cook a big meal so we may just fix Mrs. Loobner’ egg salad sandwiches.
Maybe it will snow tomorrow and cool things down a bit.

Stop it Todd!