A few months ago Groupon had a special for 15 issues of Food and Wine Magazine for only $12. Every year I like to subscribe to a new food magazine, and this deal was too good to pass up. I got my first issue last week and read it cover to cover. It seemed like there was a lot more talk about wine than food, but that could be because I'm not as interested in wine. I didn't realize that so much went into wine making! Anyway, the cover of the magazine was a spectacular looking rack of lamb and the recipe was simple. If you're a lamb lover, you will certainly enjoy
Garlic-Crusted Roast Rack of Lamb. The only one who didn't enjoy it that much was my dad. He gave it a B because he said he wasn't really in the mood for lamb, but my mom even liked it, and she doesn't like lamb! On with the pictures.
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Nick "Yan Can Cook"-ing the garlic. The knives were going so fast that they're a blur! |
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This is a little less than three heads of garlic for the lamb rub. |
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Usually Nick is the one who handles the meat because I don't like touching it much. I had tossed him a metal bowl to mix the rub in. We look down at his hands and he goes, "Did you cut yourself?!" because there was a little bit of blood on one of his fingers. So I stick out my hands and take a look but nothing is there and then we're staring at the bowl, but then he realizes that he has an ity-bity little cut on his finger from the foil. Since he had that little cut he didn't want to touch the raw meat and risk getting any kind of infections. |
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Greek yogurt mixed with minced dill weed. |
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I had so much extra dill for the yogurt that I paired it with some lettuce as garnish. |
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These were a hit! Usually with a roasted dish we roast potatoes along with it, but Nick has been wanting to make country-style potatoes for a while so we decided to try it out. |
Nick's Country-Style Potatoes
Serves 8
Ingredients:
10 red, cubed
2 poblano peppers, seeded and cubed
1 yellow onion, diced
7-8 cloves garlic, sliced
1 tbsp cayenne pepper
salt and pepper to taste
4 tbsp water
Directions:
Parboil the potatoes for 8-10 minutes until they are soft, but not mushy. Drain and run under very cold water. In wok, saute pepper and onions until they become soft over medium-high heat. Add garlic and sauté for another minute. Add potatoes, cayenne, salt, and pepper. Saute for about 5 minutes over medium-high heat or until potatoes have a nice crust. Pour in water and cover immediately. Let steam until soft, about 7-8 minutes.
Note: Nick did his potatoes in two batches so that they would cook evenly.
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