29 May 2005

Grilled Marinated Lamb Chops

posted by rlink @ 20:12 to section Cooking

Last night, I whipped up an experimental marinade for a barbecue which I attended today. It went over so well that I had to buy more lamb for the barbecue that I will be attending tomorrow.

I used blade-cut lamb shoulder chops, but really, any lamb will do. (I love lamb, and will eat it any way I can.) There’s not much of a recipe to this, because I kind of made it up as I went along, but here is a rough approximation of the very simple marinade.
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12 May 2005

Wicked Gingerbread

posted by rlink @ 0:13 to section Cooking

I am sitting on my balcony with a glass of cabernet and a cigarette, staring out over my garden and enjoying the cool spring evening right after the first good thunderstorm of the year. But what would make this night even more self-indulgently decadent is a slice of my absolutely wicked gingerbread.

I know gingerbread seems like a wintertime food, but this is not the dry, brittle gingerbread-man variety seen around the holidays. It is a lush, moist, poundcake-like creation that works as a hearty dessert or as a breakfast nosh to get you going in the morning. It is a modification of a recipe for Hot and Sassy Cakes from Todd English’s restaurant, Olives, in New York City. It most likely came from Paige Retus, the restaurant’s pastry chef, and was originally for small ginger and spice mini-muffins. My adaptation changes a number of the spices and is baked in a loaf pan to be sliced like bread.
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