The Whole Wheat

Lamb chops may not be the first thing you think of  in the summer, but perhaps they should be. They are delicious & simple to make!  And so much of summer accents the meat just perfectly: fresh herbs, fresh fruit, lush veggies.  This recipe comes via Bon Apetit Magazine.  I made only negligable changes but if prefer to see their version, check it out here.

I’ve never roasted figs in this manner but I give it a huge thumbs up. They were fantastic with the lamb and made all the flavors melt together.  We served with mashed potatoes and grilled veggies, all in all a lovely dinner.  Perfect for a romantic dinner at home or entertaining friends!

Ingredients:

• 1 tablespoon chopped fresh rosemary
• 4 teaspoons chopped fresh thyme
• 1/2 teaspoons dried marjoram
• 2 2-pound racks of lamb, trimmed of fat and sinew (frenched)
• 4 tablespoons olive oil
• 2 garlic cloves, sliced
• 12 ripe purlple figs, halved lengthwise
• 16 sprigs thyme
• Extra-virgin olive oil

1. Combine all herbs in small bowl except the extra sprigs of thyme. Rub lamb with 2 tablespoons olive oil, half of chopped herbs, and garlic; cover and chill for a few hours or overnight.
2. Preheat oven to 425°F. Heat 2 tablespoons olive oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes.
3. Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.
4. Cut lamb racks into individual chops; arrange on plates and place figs alongside.

This recipe is inspired by the outstanding cookbook: How to Cook Meat. I love the detailed pictures and descriptions the authors give about cuts of meat, best ways to prepare, and they don’t forget the sides!

Since Brad and I have joined the Marin Sun Farms CSA (I posted more info here) we have been eating both more and less meat. More because we have a certain amount that needs to be consumed within a month or two, but less too because we only eat this high-quality meat or other meat that we know where it came from. So I’m cooking more meat at home, but eating out less of it. I apologize to the vegetarians but I would encourage you to still try this recipe substituting some tofu or just making a big salad with the dressing. Its delicious!

This spice rub is so flavorful I plan to use it quite frequently. And the dressing has such a great tartness and flavor that it accents the meat perfectly. The nicest thing about this dish is the ability to sub in any type of salad or cooked greens you have, and add any veggies you like to the greens. I served the skirt steak over mixed salad greens, julienned cucumbers & carrots. We loved it!

Meat Rub Ingredients:

• 1/4 c. soy sauce
• 2 T. cracked coriander seeds (use a mortar & pestle)
• 2 T. freshly cracked pepper (or peppercorns cracked in a mortar & pestle)
• 1 1/2 lbs. skirt steak, cut into 4 portions if desired

1. Combine the spices & soy sauce in a shallow dish then add the meat to marinate.  Turn well to coat.

Lime-Ginger Dressing:

• 1/4 c. olive, canola, or grape seed oil
• 2 T. sesame oil
• 1 t. sugar
• 1/2 c. fresh lime juice
• 2 T. minced ginger
• 1-3 t. finely minced chilie pepper of your choice if desired
• salt & pepper to taste

1. In a small glass jar with a lid (or a bowl and a whisk), combine all ingredients by shaking or whisking well.  Add oil slowly to ensure well combined.
2. Bring a broiler to high with the oven rack about 5″ from the heat.

The Dish:

• salad greens, arugula, bok choy, or whatever other greens you enjoy
• 1/4 – 1/2 c. fresh mint leaves
• 1/4 – 1/2 c. fresh cilantro
• 1/4 – 1/2 c. fresh basil
• 1 large carrot peeled and cut into matchsticks (or shredded)
• 1 cucumber peeled and cut into matchsticks

1. Combine salad ingredients in a salad bowl.  Toss with desired amount of dressing and toss well.
2. Line a baking sheet with foil then place the skirt steak on the pan.  Broil for about 4 minutes per side until cooked to desired doneness.
3. Let meat rest for a few minutes before slicing against the grain and adding to the top of the salad on each plate.

I scarcely know where to begin when describing this beef. I hesitate to even label it a “recipe” since the beef stands alone. I can honestly say I have never eaten more tender or flavorful meat ever. And yes, I realize the boldness of such a statement!

You can see by the marbling of the beef that it is *very* rich. It also needs very little attention to perform magnificently. A dash of pepper and spices, 10 minutes or so under the broiler, and voila – one of the more perfect steaks you will ever eat.

Brad and I were at Bristol Farms on Sunday and they were sampling this meat. Lets just say I found it necessary to have more than one sample! Bristol Farms is now importing and selling this specialty Australian beef produced by golfer Greg Norman directly to the public.

Greg Norman Signatureâ„¢ Wagyu is a 350-day, grain-fed line of imported Australian Wagyu. Pronounced WAG-oo, it’s a super-premium beef known not only for its generous marbling, but also for its fat quality; Wagyu cattle produce beef that is lower in saturated fats than other beef. Greg Norman Signatureâ„¢ Wagyu is produced under “farm-to-plate” standards for a consistently high quality of marbling and flavor.

If you live near a Bristol Farms, I highly recommend trying this beef. It is phenomenal and quite frankly will blow your mind.

I have to admit that I love baby back ribs! They are so tender and flavorful – really hard to beat. When I saw them on Saturday I realized that
a. I hadn’t made ribs in ages, and
b. ribs are a perfect Super Bowl food!

So ribs were purchased and brought home. This is my favorite rib recipe and I have never been disapointed. Alton Brown is a personal favorite of mine so I’m glad this recipe is his. Directly from the Food Network (note, this recipe is slightly different than the one he includes in I’m Just Here for the Food: Version 2.0 – I prefer this recipe though the one in the book is very similar)… Read more »