Mon mari is a bit of a purist when it comes to grilling.
Well, when it comes to grilling the premium (for us) cuts, anyway.
For lamb chops, veal chops, or the occasional steak he prefers just a sprinkle of salt and a drizzle of oil.
I’m free to marinate or brine chicken breasts or pork chops.
We compromised on … Continue reading.....
Some things need to be cooked over charcoal: beef steaks, pork ribs and lamb chops to name my favorites.
We eat lamb in the winter, too, but I don’t bother to buy lamb chops. I get meat that is more suitable for braising or roasting…. Winter cooking.
But for summer cooking lamb chops are perfect food chez nous. We … Continue reading.....
The only thing I couldn’t find at the Asian market was was a big bottle of Teriyaki sauce.
I could find small bottles but we use a lot of it in summer, for marinades and vinaigrettes.
I really don’t like paying a fortune for a small bottle, using it as a marinade, then throwing it out.
I decided to make … Continue reading.....
Finally, it didn't rain; it wasn't cold; mon mari got to wield the tongs again.
It's Barbecue Season!
Grilled Glazed Lamb Chops
4 – 6 lamb chops
3 tbs sherry
2 tbs sherry wine vinegar
1 tbs honey
1 tbs olive oil
1/2 tsp garlic powder
2 tsp dried rosemary
Mix all ingredients except chops in a small bowl. Put … Continue reading.....