Thursday, September 16, 2010
Tuesday, September 14, 2010
Bring to a slight boil over medium heat, cover, and reduce the heat. Let it simmer for about 45 min but stir it every once in a while. I think I cut my apples a little large so at the very end I mashed it all up with this fancy tool here.
Friday, September 10, 2010
Pan fry, grill, whatever. Just don't over cook them. A minute per side should be more than sufficient. Watch the tails change color and wait until the meat is no longer translucent. A good instructional can be found here. How many fucking times do I have to tell you idiots this dumb shit? Damn. Once you remove them from the heat, glaze them with your hot sauce.
It might sound odd but I put this shit on Spanish saffron rice and topped it with cilantro and queso fresco. It's a mild white cheese, dumbass, not that melted Velveeta shit your mom eats straight out of the jar with a spoon. The flavors, or "flavor profile" for you douchebags, worked out better than I expected. You can also get colonial on its ass by omitting the rice and cilantro and subbing an English stilton for the queso fresco. Eat it.
Sunday, September 5, 2010
Throw on your fleece and horn rimmed glasses because today we are going straight Oregon. I got a rack from Umpqua Valley Lamb and a bottle of Willamette Valley pinot noir. Like hipsters and ironic mustaches, I think the two will compliment each other quite well. Let's begin:In a medium bowl whisk 1/2c pinot noir, 1/4c olive oil, shallot, thyme, garlic, and salt & pepper. If you don't have a pinot noir, a nice zinfandel or shiraz will work just fine. "What about two buck chuck?" That garbage is not fit for drinking so why would you soak your lamb in it? Dumbass. Let it marinate for four hours.