Dash My Curry Like I’m in a Hurry

Posted on November 7th, 2007 in Grains, Asian, Indian, Lamb, Red Meat by BS

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Looks like it’s shaping up to be a recipe-heavy day here at endless simmer - on a food blog, who knew?

Edouble recently told us that cooking up a curry ain’t as hard as it sounds, you just have to be willing to cheat a tiny bit and use some of those premade curry sauces. As e-dubs points out, I’m not about to go home after work and grind up some lemongrass, so this is definitely allowed.

I put together this heavy-on-the-staples, light-on-the-liquid curry, based on the random ingredients I found at my new local food co-op (much more on that later). It’s a pretty unorthodox mixture, but I think the flavors all work. Usually Thai curries are reserved for chicken or shrimp, but I see no reason why their sweet, coconut-y goodness can’t be shared with something heavier, in this case, delicious baby sheep.

Plus, I’m not usually one to get all 30-minute-meals on ya’ll, but this is pretty damn quick and easy.

Recipe after the j.

Wham Bam Thank You Lamb

Posted on October 14th, 2007 in Pine Nuts, Marinades/Sauces, Lamb, Red Meat by BS

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With no Top Chef to watch or blog about this week, I found myself with some free time, so I figured, why not? I’ll cook something. I mean, I do have a food blog after all.

So I went to the local butcher Saturday and picked myself out some tasty-looking lamb shoulder chops. I wanted to get a little crazy (obv) but since my experience with lamb is rather young (haha) I decided to keep the cooking part simple and got creative with the after-saucing.

My inspiration here was E-double’s fantastic Chimichurri sauce that she puts on her steaks. I subbed in spinach for the parsley, and because it’s me, added some pine nuts. In a way, this is more of a pesto than a chimichurri, but in reality, it’s neither. Whatever you call it, this baby was delicious, and the recipe is after the jump.