Text 10651, 131 rader
Skriven 2008-07-15 23:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: hierarchy of heat 600
=================================
-=> Quoting Hap Newsom to Dave Sacerdote <=-

 -> ML> Sure there's no need for an orchestra or a chamber music festival?
 -> JW> Not yet. There is a market for fiddlers but not violinists.

 -> ML> Poop. 

 -> ML> The boiling frogs syndrome.

 -> So go and play fiddle while you gradually build a market for the violin.

 HN> If Michael could do an Irish Jig while playing

If he can do an Irish Jig he can do a Metis Reel and make, oh, at
least a hundred bucks a weekend. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Thin Cut Lamb Shoulder Chops In A Skillet With Sauce
Categories: Lamb
  Servings: 4

      4    lamb shoulder chops;
    1/2    inch thick or less
           (6 to 8 oz each)
    3/4 ts salt
    1/2 c  flour to coat the chops
      3 TB extra virgin olive oil;
           plus more if needed
      2 TB butter
      4 lg cloves garlic, sliced
      2 ts anchovies; finely chopped
    1/4 ts pepperoncino - red pepper
           flakes; or more to taste
    1/4 c  red wine vinegar
      2 TB Dijon Mustard
      1 c  Vegetable Broth or water
           (more if needed)

Trim the fat from the outside edges of the chops Salt them on both  
sides lightly, using 1/4 teaspoon. Spread the flour on a piece of  
foil; dredge the chops in it on both sides to coat lightly, then   
shake off the excess flour.

Put the oil and butter in the skillet, and set over medium high
heat. As the butter foams , lay the chops in the pan. Fry them on
the first side for 2 minutes, then flip them over and fry for 2 more
minutes - the meat should  only be light brown; if the chops darken
too much, lower the heat.

Scatter the garlic in empty hot spots in the pan. Cook for a minute  
stirring the  slices until they're sizzling, then drop the anchovy  
bits into the hot spots and stir as they melt and melt away. Shake
the skillet and sprinkle the pepperoncino  in the hot spots, and
give them a minute of sizzling.

Turn the meat over so the first side id down again. Fry for 2
minutes - shaking the pan now and then - and flip over once more; by
now there should be some nice caramelization on the meat.

Spill the vinegar into the hot spots; shake the pan and tilt it to  
distribute the juices all around; sprinkle another 1/4 teaspoon salt  
all over. After about 2 minutes, turn the meat pieces again.

Now plop the mustard into several different hot spots; shake and
stir and caramelize it for a minute.

Turn the meat one more time - it will be getting darker - and pour
the broth into the skillet. It should come well up the sides of the
meat almost but not quite over the top. Get the juices boiling, then
lower the heat to keep a lively bubbling simmer in the pan.

Relax! Let the meat cook, the sauce thicken, and the flavors come  
together for 4 to 5 minutes. Taste the sauce - sprinkle in more salt  
if you like. Drizzle another tablespoon of olive oil all over to
give the sauce more shine, if you want.

When the sauce has become syrupy and looks the way you like it,  
sprinkle the parsley all over. Turn the meat once more, shake the  
skillet one last time, and take it off the heat.

To serve, put a chop on a warm plate and spoon over some of the
sauce.

Serving Ideas...

This intensely flavored dish beckons a mellow contorno such as
mashed or baked potatoes. Polenta would also be quite nice.

Recipe Notes

Here's an uncommon preparation for one of the most common and
popular cut of meat in the market: thin-cut lamb shoulder cuts. They
are inexpensive, wide, and meaty. Barely 1/2 inch thick, they look
like they will cook in a minute but shoulder chops have a lot of
gristle and cartilage and usually two sets of bones, which call for
slow cooking (the meat is tougher than it looks.)

Though it is a thin chop it will take a good 20 minutes to cook so
get out a 14 inch skillet to caramelize the meat and flavoring
agents, and bring everything together in a superb sauce. As the
sauce reduces it will braise the meat which tenderizes the meat a
bit but it will still be chewy which I love.

What is surprising about the sauce? In addition to my usual aglio,  
olio, e peperoncino, I drop a couple of chopped anchovy fillets into  
the pan, where they quickly disintegrate. As part of the sauce,
their flavor has a subtle presence but a remarkable impact: taste a
bit of the lamb by itself, then a morsel with the sauce and you'll
see. Here is delicious evidence that the anchovy is a potent source
of umami - the amino acid that makes other foods taste better.

You can omit the anchovies entirely, but I hope  you'll give this
food synergy a try; if you're doubtful, use just one fillet of
anchovy. We all need to be adventurous.

Recipe By: Lidia Bastianich

  From: Terry Pogue To: Foodwine        
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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