Archive for October, 2021

Everything local!

October 11, 2021

Sunday Dinner 10 October 2021 Lamp Chops, Peppers and Eggplant, Duck Fat Potatoes

Six small chops from Sturgeon Creek Farm, Elliot, about 1.2 lbs total. With salt and Finessence. 

Going back to our old favorite recipe for Spanish-Style Grilled Veggies with Breadcrumb Picada. Not going to do the grill, cold and dark out, and these peppers from Zacks are small, so can I do them in a grill pan? Cut the peppers in half and seeded, oiled and put skin side down in grill pan and let cook awhile and get some grill marks then removed. 

Cut a bunch of tiny eggplants from From the Ground in half, oiled and then grilled cut side down to get some marks then flipped to finish cooking.  

Made the toasted Panko bread crumbs with garlic from From the Ground again, and the lots of the dressing of parsley, parsley from our garden. Also used the dressing as board sauce on the chops. 
A bunch small potatoes, again from From the Ground, in duck fat in the big CI and then in oven at 425 CR for about 20 mins, with some sage from our garden. 

A really delicious meal, everything local!  With an Akiyoshi Red Wine Blend. Very good.  

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Wild Salmon Bites with Chimichurri, Sugar Snap Peas.

October 10, 2021

Using a pound of NFM “ground” wild salmon, dried with paper towels, then salt and lots of KH, cooked quickly in the grill pan. Not sure if that helps, but maybe the ridges add some extra sear. 

Made a good sized batch of the chimichurri, with lots of our garden oregano, parsley and window sill basil. And a diced jalapeno. 
Pan fried a bit of prosciutto in butter then the sugar snap peas. 

Kathy made us a good drink before, with proseco, then we had a light red with the meal. 

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