Monday, July 31, 2006

Rack of Lamb


2 frenched racks of lamb (they usually come in packs of 2)
1 pack of fresh mint (1/4 cup?)
1 pack of rosemary (1/4 cup again?)
Salt 2 tablespoons?
Pepper 1 tablespoon?
4 cloves garlic
1 cup Olive Oil

2 cups Madeira Wine (The cheap stuff is fine...)

Throw all spices/herbs into a blender/food processor and start blending into a paste, gradually adding the olive oil so that it forms a paste. Brush onto the lamb.

Preheat oven to 200 degrees.

Set pan on high heat and sear all 4 sides of the lamb and place on a roasting rack and stick one (through the small side) with a meat thermometer. Roast in oven until internal temp reaches 140 degrees... about 3-4 hours.

While roasting:
In the searing pan reduce whine on low heat until about a half cup is left, whisking the burnt yummies into the sauce. salt to taste. You can run it through a strainer to get the gunk out but they taste good :)

Remove from oven and transfer to a cutting board or someting and cover with tin foil and let sit for 15 minutes.

Cut and drizzle sauce over it.




Thursday, January 12, 2006


I forget the actual acronym but it sounds like enough.

Been working lots of paid overtime.

Oh and the highlight of the moment is that Joan is visiting in Feb and insists on watching "Meet me in st. louis" when... we meet in st. louis. -_-

Alas... the things we do for friends...

Friday, January 06, 2006

Clams in Tomato Sauce


2 Dozen Clams... any shellfish, really...
1 can of your favorite marinara sauce (Trader Joe's is awesome)
1 tablespoon olive oil
1 tablespoon capers, rinsed.
2 shallots, chopped
4 cloves garlic, crushed and chopped
8 green stuffed olives (less or more depending on how much you like the stuff)
1/4 cup white cooking wine.
salt and pepper to taste

In the biggest/deepest sauce pan that you have, heat oil to medium heat. Saute shallots, garlic, olives, and capers until shallots and garlic brouwn. Add the clams , and cooking wine. When all the clams fully open, remove the clams and set aside. Add marinara sauce and stir. Cover and simmer for 20-30 minutes. Remove from heat and stir in clams.

Serve with pasta or bread.

If you want an even more seafoody taste you can add clam juice.