Tuesday, August 31, 2010

Grilled lamb with eggplant and green beans

Originally uploaded by EatingVideo
My daughter fell in love with some rack of lamb we had on vacation and wanted to try and make it. The one she had eaten came with a demiglace sauce so we tried that too. We first marinated two frenched racks of lamb. The marinade we made in the blender out of the following:
6 large figs
2 sprigs of rosemary
4 cloves of garlic
¼ cup of olive oil
2 tablespoons of apple juice
2 tablespoons of balsamic vinegar
1 tsp of salt
4 black peppercorns
1 tsp of capers
1 tsp of Dijon mustard
We coated the racks and let them sit overnight in the fridge.

marinated lamb

The next day we started the sauce with some beef soup bones that we bought at the SOJ market. We painted them in tomato paste.

bones with tomato paste

and roasted them on the grill (but it can be done in the oven, just it's summer and all...) till well browned.

stock bones roasted

In a stock pot we covered the bones in water, added some carrots, half an onion, a head of garlic, and a bay leaf. Brought it to a boil, skimmed the foam and then turned to a simmer for 45 min.

For the demiglace sauce we reduced one bottle of red wine, 2 cups of beef stock and 2 cups of chicken stock all down to one cup of liquid. (Kind of interesting effect of causing it to hard boil when a skewer touches the bottom of the pan)

The sauce was then finished with a tablespoon of butter, salt and pepper to taste, a little honey to balance the acid.

For sides we roasted some eggplants (SOJ market) with oregano, salt, pepper, olive oil and whole heads of garlic


and we steamed some green beans (Also SOJ)

green beans

The lamb was grilled to medium rare

grilling lamb

and cut into two rib pieces for serving



It turned out very good particularly the lamb with crusty edges and pink center. The fig can be just tasted in the marinade. The sauce took forever but was incredibly rich and meaty tasting. We had fun start to finish with probably one of the more complicated meals my daughter has cooked with me from sauce to meat, and two sides we made everything together. And enjoyed it!

lamb good

Go cook with your kids!

Sunday, August 29, 2010

Pupusa redo

frying the pupusa
Originally uploaded by EatingVideo
I tried a quick redo trying to make a pasable pupusa. This time I again used Maseca
but I added water till the dough was pliant rather than the package instructions, and after that I added 2 tablespoons of pureed aji amarillo to the masa
I kept them small, and stuffed them with cooked potato and some leftover beef from a previous meal and fried them in a bit of oil.

pupusa no flash

They were much better, with a great smokey corn flavor and underlying heat from the aji puree. Going to keep trying and working on my technique.

Friday, August 27, 2010

Sunday, August 22, 2010

T-bone Tagliata and Salad (Rachel Ray recipe)

salted T-bone
Originally uploaded by EatingVideo
My wife saw this recipe on Rachel Ray's TV show and wanted to make it. She typically (well actually rarely) takes control of the kitchen, so it was exciting to watch.

The whole recipe is here
T-bone Taglita

The steaks where grilled with a rosemary, garlic, salt and olive oil marinade

chopping rosemary

Garlic was roasted

roasted garlic

The salad and bacon where put together, by the way the salad dressing is great, (Tricia typically doesn't like mustard/mayo/ketchup but this combination was great)

bacon and salad

We cooked everyting on the grill. The chopped potato


and the T-bones which I cleaned off the bone and sliced for the table


The meal was great. Not only as it was incredibly tasty, the salad, the meat the seasoning everything perfect, but also my wife gained some culinary confidence, which is great.