Archive for the ‘Entrees’ Category
It’s arguably long overdo. About three years now I’ve been tinkering around in kitchens doing my best to follow a recipe or practice a technique, but like any independent study, without a syllabus to help guide my direction, it’s safe to say that I’ve been all over the place with my culinary exploits.
And now part deux of the divoreee vacay extravaganza..
Obviously no 4th of July celebration is complete without that culinary American icon, the burger. And don’t get us wrong, we love juicy, meaty burgers (along with apple pie and freedom). But, it is equally obvious that divorcee vacay calls for a bit of panache, something beyond the red meat and yellow cheese standard. This last point is especially important, as no cheese connoisseur with any street cred is going to slap a Kraft single on a meat patty and call it a day.
Going to a major supermarket in a large city on a Monday is fucking miserable. Especially after a long weekend dedicated to consuming your not so healthy regiment of grilled foods and alcohol. Everyone is pushing through each other, families with screaming kids take up entire ailes, and the lines are a rabid clusterfuck of impatience and frustration.
But there I was, wandering around in this chaos, trying to figure out what the hell I’d be eating for dinner and pretty bored with my options. I wanted meat and I wanted grillable, but everything I was seeing (chicken, pork, steak) I had cooked or eaten recently. I wasn’t in the mood for a three hour slow cook either.
And then, in the corner of my eye, I spotted them: precut, bone-in lamb chops the size of lollipops, only one package remaining, looking up at me. I stared in disbelief. Most French trimmed whole rack of lamb chops I have played with were pathetically tiny, but these beauties were actually a decent size! It may actually take one or two bites to consume the medallion. I looked around like someone about to steal a purse and snatched the chops up without another moment of hesitation.
I’ve long since given up on predicting DC weather. On my way to work yesterday it was snowing. Lunch it was cold and raining. Going home it was warm. Sooo, grill out? Yup, grill out. I’ve been itching to play with our underused gas grill for a while now, so I’ll take the excuse. Pork, starch, and open flames is a really fucking beautiful thing. This dish isn’t too involved either. The marinade is good to go after 15 minutes and the veg and yams just need a coat. Easy, slam dunk and ready by Top Chef.