Red Wine Infused Lamb Chops with Tomato and Cucumber Salad

BIRTHDAY DINNER

a special entry

Today's entry is special because this is the meal I made for my lovah, Mr. Duggins Duggins, for his 26th birthday.  I don't have much to write about here (we were too busy drinking rum, dancing jigs to yodeling music on the record player, and celebrating his overall awesomeness), but I DID find my lamb chops at a local grocery (The Holy Land, same place I found my goat meat), so I figured I could post a few quick pictures:

I marinated the chops in the following mixture:

1/2 c red wine

1/4 olive oil

few dashes of red rice vinegar

2 gloves garlic, minced

1/4 small onion, thinly sliced

sprig of thyme

bit of rosemary

1 tsp lemon juice

salt and pepper to taste

I threw everything in a ziploc bag, shook it up a bit, and let it marinate in the refrigerator for about four hours.  I also made a tomato salad out of beefsteak tomatoes, red onion, cucumber, and fresh mozzarella drizzled with olive oil, pepper, and Malden sea salt.  When it was time to cook the chops, I seared them first on each side, and then let them braise in the marinade for a few minutes longer.  Medium-rare lamchops, coming right up:

We then proceeded to eat these chops with our hands, like heathens, because they were THAT tasty.

Happy birthday to my little love bug, mi amigo, Mr. Duggins Duggins!

It's official: you are the cutest.

XO, H

Braised Goat with Olives, No Kidding!

Local Edibles: fresh goat chunks, (reasonably priced around $5/lb, and can be easily purchased at The Holy Land Deli and Grocery)

Grocery Finds: russet potatoes (10lb/$2.99 at Rainbow); Roundy's brand black olives on sale (99 cents a can); day-old pita bread at Holy Land for half price! ($1.99)

(additional ingredients: bacon, onions, beef stock, petite diced and whole crushed tomatoes, crushed garlic, spices)

 

Spice Mixture Includes:

Cumin!

Chili Powder!

All Spice Berries!

Saffron!

Red Pepper Flakes!

Black Pepper!

Paprika!

Cinnamon!

Sugar!

Salt!

After mixing a teaspoon or so of each spice, throw them together in a bowl with a quarter cup of olive oil and whisk.  Then, lovingly rub the goat cubes with your spice mixture.  Don't be afraid to get in there!  All those cracks and crevices. You want these morsels tasty!  

Rub, baby, RUB.

Then, even though it should go without saying: wash your hands.

While the goat is marinating, cut your bacon in thin strips (just a few pieces--we don't want the bacon to overpower the goat here) and chop up one large onion.  Throw them in a large pot and get them started.  Add the goat meat once the bacon begins to sizzle.  Everything should be cracklin' and searing by now.

Use your stock to deglaze the pan.  Add your peeled, diced russet potatoes, a can of black olives, crushed and sliced garlic, and about 36 ounces of tomatoes (I used one can crushed, one petite diced).  Mix everything together, throw in a couple shots of siracha sauce and lime juice, cover lid, and turn down heat to low.  Warm up some pita bread to serve with your dish. About an hour or two later, viola:

The Verdict

First of all, did you know that something like 24% of the world's population consumes goat on a weekly basis?  SO many people eat goat, yet so LITTLE is prepared in the United States!  And the fact is--it's absolutely delicious!  Kind of a lamby/beefy hybrid with lots of connective tissue, but with its own distinct taste.  I have always wanted to try it, so... tonight was my night!

Taste: 7
Appearance: 7
Creativity: 5

Improvements for next time: more research!  I spent hours looking up goat recipes--stews, curries, etc.--but had difficulty coming up with something truly creative, so I opted for the braised goat technique instead.  PS Mom, I'm going to make a convert out of you yet!  Love, your loving (goat eating) daughter. Aloha!

(Blue Cheese Stuffed) Bratwurst Stuffed Cornish Game Hen

Abandoned Edibles
tomatoes, fingerling potatoes, french baguette
(additional ingredients: blue cheese stuffed bratwurst (a birthday present from Al and Al, mahalo!), prosciutto, cornish game hen, carrots, mozzarella cheese, butter, olive oil, peppercorns, onion flakes, flour, candied ginger, sugar, thyme, chicken broth, spices, etc.)

What I did: this meal was INSANE! Okay, so first I brined the hens for about two hours in a simple brine mixture of salt, peppercorns, candied ginger, and sugar. Then I cut up the baguette into smaller pieces, so I could stuff the hen with it. I crumbled and cooked the blue cheese stuffed bratwurst. When the hens were done soaking, I patted them dry, rubbed them down with a butter/olive oil/spice mixture, stuffed them with the bratwurst and baguette, and wrapped them with prosciutto--into the oven they went! For the potatoes, I roasted them with carrot curls, olive oil, thyme, and spices. I also made tomato and mozzarella stacks, broiled them in the oven for a few minutes to melt the cheese, and seasoned them with salt and pepper. And lastly, I made a gravy using chicken broth, butter, flour, and onion flakes.



The Verdict
I'm usually not one to toot my own horn, but god DAMN this was amazing! Somewhat labor intensive, sure--but it was worth it. The hen was absolutely delicious, so moist, and the flavors were complex, thanks to the bratwurst and prosciutto. I literally licked my plate clean. Also, as an aside, can I just say--I loved the carrot curls! Kind of like carrot 'noodles' I suppose, but I think they really added to the presentation. Overall, an excellent meal.

Taste: 10
Creativity: 9
Appearance: 10

Improvements for next time: honestly, I can't think of any! This may be the best meal I have EVER cooked, no joke. Hurrah for me!