Welsh Rarebit Lamb Nachos

Recently, I was invited to participate in a recipe competition hosted by the American Lamb Board. I think in all the years in writing for ES I’ve only ever cooked up one lamb dish. In a moment of weakness I agreed to participate. The premise of the contest is to create an original dish (do they even exist these days?) using a cut of meat provided to us by the good folk at Border Spring Farms in Virginia — in this case a dry aged boneless leg of lamb.

The more I thought about creating a dish with a slab of meat I’m not incredibly comfortable with, the more I became intimidated. I’m in this contest with a flock (ha! I apologize) of other DC-area food bloggers and these guys are pretty awesome. In the spirit of all things Endless Simmer I decided to do what I do best — nachos. We’re big fans of nachos, actually pretty wild about them here, so it seemed fitting I’d go this route. I just hope I didn’t disrespect the meat.

But I still brought a little class. Growing up in England, I always associated lamb with Wales. I would holiday there a lot as a kid and it wasn’t uncommon to see sheep and lambs in the rolling fields of the countryside as I was camped out in a tent in an adjacent field — welcome to my childhood. In that vein I thought I would bring a little of Great Britain to these nachos and instead of using plain old cheese, I’d go with Welsh Rarebit, in the hopes of allowing the flavors of the lamb to shine through.

Slow Roasted Lamb Nachos with Welsh Rarebit and Scallions

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Besting Bon App: Double Grilled Salad

I rarely like to write about recipes I read in magazines. I tend to think that if it passed the editorial muster of print publication, my skills of improving upon it usually fail. However, once in a while I manage to get it right and when I do, I like to share. I’m a giver like that.

A couple of weeks ago I had a couple of friends over for dinner. One of them is a picky eater — yes, I sometimes think to myself, why do I bother to have these types of friends at all, let along invite them over to eat? I was cooking chicken and I wanted a simple, but fresh and summery side, and I came across this Bloody Mary Tomato Salad in July’s Bon Appetit. I made this salad to the letter, and it was delicious, my guests loved it. But there was something not right. I gave it some thought and decided to make it again, this time over July 4th. Again, I was hosting, so I increased portions and changed it up some. And again, my guests loved it, all 15 of them. To see what changes I made, keep reading.

 

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My Similarities with a Fox

My first meal on a weekend will never be a salad. Monday through Friday, sure, I’ll put together something healthy. Something with kale. Something with yogurt and berries. But all I want Saturday revolves around the difficult task of bringing eggs to the farmers market.

This Saturday Truck Patch farm only brought about 20 cartons of eggs; they usually have triple. I grabbed a dozen right away. Weeks earlier, when Brian the farmer didn’t show up with many eggs, he told me the reason was it was too hot. The chickens wouldn’t lay. And I was like, dude, I totally get it. I wouldn’t want to do much of anything in this heat, much less squirt out a fucking egg. I figured the same thing happened this week. But no. Another natural¬†occurrence¬†took place – a predator ate the eggs. Brian found broken shells.

I can’t blame that fox or coyote for lapping up all those runny yolks.

Luckily though, they saved some for me.

Yolky Sun with Zucchini Rays


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