grille time 2019

Ahh… the warm weather approaches, and after some yard work it’s time to light up the grille under the shadow of an umbrella.. actually the second time I’ve started the charcoal this season.

Some dough that’s been fermenting, this batch with some dark spent grain barley adorns the all purpose flour. a very wet mixture, some corn flour made it more manageable.  simply pressed into rounds, then off loaded to a wooden cutting board. decided to throw on a cast iron grille over the glowing hot embers. slightly at a tilt allowing one end to be hotter than the other for some temperature differential.

Hmmm….. some roasted grilled veggies would go good on the flatbread, mainly a bunch of broccoli, with the usual onion and garlic, green onion and celery. a spot of ginger, grated turmeric, salt  and freshly ground quad blend of peppercorns.  drizzle on some oil, toss and ready for the grille pan.

After the flatbread is grilled with the requisite char on some pieces, the perforated grill pan is placed on the hot cast iron surface.

Flatbread was thick and soft but with a flavor similaer to a pumpernickel bread.

 

ready to go with the veggies, start off with some bacon pieces to fat render for non stickiness.

raw veggie bowl ready for the grille pan.

once a slight char is attained, drizzled on some chicken broth and cover about ten minutes depending how limp you like the veggies.

Toss from time to time… MMMMM bacon bits !

Now your cover becomes a warm bowl to serve the veggies.

served over the flatbread with a porter style brew…. good close for the labor of yard work.

Lamb shoulder chops

Wow I haven’t posted in a while , is it sheer laziness or just uninteresting recipes, who knows, possibly the the summer weather has made cooking less attractive or the fact that I have not documented my cooking as it may be a repeat of previous recipes. That’s until lamb entered the picture

One of my favorite cuts of meat is the lamb shoulder chops. I don’t have these that often so they are a treat. Aside from the more famous lamb chop, the shoulder cut has a more interesting composition and flavor. It is not entirely meat, but some stratified fat included. Excellent for broiling, grilling and stewing in a sauce. Broiling was the way to go.

On the bottom of a broiler pan, actually one from the toaster oven, add some sliced veggies, onions of course and I happen to have some orange sweet peppers. drizzle with olive oil.

Broil them till they are about halfway to your liking.

add the broiler rack and place the shoulder chop on top, you get the idea ! the juices from the chops will drip on the veggies underneath. of course the chop is salted and peppered.

Now place under the flaming broiler….

broil and flip the chop, Mine’s slightly medium rare…. note the caramelizing of the veggies. yes a few are blackened, i don’t mind.

Plate up, fellow WordPress people ! A side of barley with veggies completes this meal. The lamb flavor was very mild in this particular cut, as far as taste, could be close to a beef rib. Very tender, not the least bit tough.

Related articles

• Heavenly Dinner: Lamb Shoulder Chops with grilled Zucchini ! (irenegrimes.wordpress.com)

Here’s another shoulder chop meal made on a different date.

Served with double wide fresh made noodles and tomato, green pepper,and onion sauce.

Photo collage June 2013

Some photos that didn’t get posted from June 2013.

craft brews received as gifts

beer tasting, craft brews and my own homebrews

a cool gift, similar to paper models except laser etched and cut metal, very intricate detail model.

assembled