Tag Archives: quick meal for two

Rack of Lamb for Two

Menu

Rack of Lamb with Mustard Thyme-Crust
Mashed Potatoes
Green French Cut Beans

Wine Choice
Beringer, Knights Valley
2006 Cabernet Sauvigon

This slideshow requires JavaScript.

This is great for an intimate pre New Year’s Eve dinner for two..

Ingredients:
1 1/4 Lb. Rack of Lamb (trimmed)
1 Tablespoon Garlic minced
1 Tablespoon Fresh Thyme (chopped)
1-cup Plain Bread Crumbs
1/3 cup Grey Poupon Mustard

Rack of Lamb:
Prep time 45 minutes Plus roasting

Whisk mustard, garlic and chopped thyme in small bowl and blend.  Sprinkle lamb with salt and pepper.  

Place lamb on baking sheet, rounded side up.  Spread mustard evenly over lamb both sides of lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.)
Preheat oven to 425′ F.
 Roast lamb until thermometer inserted into center registers 125′ F for rare, about 25 minutes.  Garnish with thyme sprigs, if desired, and serve. Stir bread crumbs and oil in medium skillet over medium heat until crumbs begin to crisp, about  5 minutes.  Cool slightly.  Press crumbs onto mustard coating lamb.  Place on roasting rack in a roasting pan.  

  Roast lamb until thermometer inserted into center registers 125′ F for rare, about 25 minutes.  Garnish with thyme sprigs, if desired, and serve.

French Cut Green Beans
While rack is in the oven, trim the green beans, place in skillet and cover with water. Bring to simmer using high heat.  Turn to low and simmer for no more than 5 minutes.  Turn off and let set on the stove until ready to drain and serve.  Beans should be crisp and not over cooked.

This meal is best staged before serving… enjoy!

rack_of_lamb_11w_mf2s

Advertisements

Californians mix Grilled Italian Style Steak with French Wine – Living up to American Tradition

Bistecca Forentina,is a fancy sounding title for an Italian steak -over the coals BBQ, which can be a quite delicious meal.  Cooked on the campfire as a favorite for cook outs or on you home charcoal BBQ or grill.  We like to grill.  The Italian version cooks the steak roughly 4 inches over the coals.  The best Bistecca Forentina is made from the best Italian beef – Chianina beef.  This beef comes from huge white oxen raised, nearArezzo in the Val di Chiana.  Due to their size a steak from these monoliths can weigh as much as six pounds!  This beef has exceptional flavor and unlike so much of European beef is really tender.  For recipe and cooking helps click here.

Here in the states Angus combines excellent taste with tenderness you would use a Porterhouse steak.  The Porterhouse is the largest steak cut from the Loin group. All meat cuts are grouped on the basis of location. Chuck, Rib, Loin, Sirloin, Round, Shank & Brisket, Plate & Flank, Other.  The parts of the beef that had the most muscle use are the tougher pieces, such as the meat coming from the Round.  Loin and Sirloin are of course the most tender. (for a beef chart hereclick )

A fabulous steak such as the Porterhouse requires a bold red wine.  We like the Château La Nerthe 2000, from the area surrounding the village of. Château La Nerthe is an intriguing estate located near the village of  Châteauneuf du Pape, Rhone wine region ofSouthwestern France.  Dating back over 800 years it could likely be one of the oldest wineries.  An intriguing fact is that it was American root stock that saved the estate’s vineyards from an attack of Phylloxera (1870) when then owner Joseph Ducas grafted his vines onto the American root stock. The Le Nerthe estate grows the thirteen varietals as defined by appellation regulations.  The principle red grape used in this wine is the Grenache which is the dominantly planted variety (62%)  There will also be Syrah (18%), Mourvedre (15%) and Cinsaut (4%) with a tiny percent of the remaining varietals.  These variances fall to the winemaker resulting in slight differences in the wine from vintage to vintage.

In addition to a wonderful bouquet, this wine has a silky texture to the raspberry, boysenberry and plum fruit; layered with sweet spice. This wine is best served in a large burgundy glass; even nicer is a burgundy with a chimney variation.  This really allows the full fragrance of the bouquet to tantalize your nose.  It’s best to decant an hour before drinking to let the wine breath.

So, what do you do with the left over steak?  If any… Sandwiches are always good.  However, for hot summer evenings thin sliced steak served cold as the basis for a steak salad is delicious and refreshing.  Or marinated in Olive oil and wine vinegar, served with potato salad on the side also makes a good Indian Summer supper on hot nights.  This easy and tasty recipe is my mother-in-laws (God bless her) who grew up in the days without air conditioning.  As such it is also an “eye ball” recipe, meaning that the amounts of ingredients vary based on the amount of meat.

You’ll need freshly chopped garlic, some sweet basil, lots of freshly chopped curly parsley sea salt & freshly ground pepper.  Put sliced beef in pie plate or low bowel.  Add the aforementioned ingredients toss with some extra virgin olive oil then pour in enough red wine vinegar to cover.  Chill in the refrigerator until ready to eat.

I have used this recipe for left over roast as well as steak and it is a summer favorite.

Bistecca Forentina

ribeye-steak-300x200Bistecca Forentina, fancy sounding title for an Italian steak -over the coals BBQ, can be a quite delicious meal. This can be cooked on the campfire as a favorite cook out or on you home charcoal BBQ or grill. We like to grill. The Italian version cooks the steak roughly 4 inches over the coals. The best Bistecca Forentina is made from the best Italian beef – Chianina beef. This beef comes from huge white oxen raised, near Arezzo in the Val di Chiana. Due to their size a steak from these monoliths can weigh as much as six pounds! This beef has exceptional flavor and unlike so much of European beef is really tender. Here in the states Angus combines excellent taste with tenderness, you would choose the Porterhouse steak.

Continue reading

Honkers Blanc with Scampi

Recently on our expedition to Costco we met a wine maker and bought a couple of bottles of the wine he and his wife were showing . What a delightful  surprise!  For under $8.00 dollars this wine was a perfect match for the Scampi dinner we had planned.  Sea food lovers that we are… scampi is a delicious and simple meal to prepare.  When a really good and fruity Sauvignon Blanc (California of course) is paired … it’s a WOW! Some nice wild rice/ mix  Rice~a~Roni makes the “side” easy… some steamed asparagus and the meal is complete!  It’s a whole new take for “movie night”.  It makes Netflix – special… the dinner romantic… and well combine it with wine and even folks in their sunset years … come ALIVE!The wine – Honkers Blanc from Napa Valley is truly worth every dollar, retailing around $13.95. But, a steal when purchased from Costco for under $8.00.  I’m looking forward to our upcoming winery and barrel tasting visit to share stories with the vintners.
Recipe and instructions can be found here .  Enjoy!