Text 13760, 77 rader
Skriven 2008-09-14 20:44:00 av Dave Drum (1:124/311)
     Kommentar till en text av BARBARA MCNAY
Ärende: Re: Food Safety
=======================
-=> Barbara McNay wrote to Dave Drum <=-

 > The food tastes better, is better for you and does less harm to the  >
environment. Plus, it does nothing to enrichen the "suits in the
 > front office".

 BM> Agreed, and I heartily wish I could grow my own.

Me, too. Living in this tin can with little/no usable yard maks it dificult.
But, I do hit the farmer's market, the roadside stands and my favourite little
stupormarkup (which I have mentioned before here) Humphries buys locally grown
produce to sell in their market - often at better prices than the factory
produce from the big chains.

How did you survive Ike? I know Baja Oklahoma is a good sized place - and I
dunno if you were in the path or no.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Lamb Chops With Seasonal Vegetables
 Categories: Lamb/mutton, Vegetables
      Yield: 4 servings
 
      4    Lamb round-bone chops (1/2
           - lb Ea)
      1 tb + 2 ts olive oil
      4 ts Fresh rosemary; minced
      3 ts Dry, lightly oaked red wine
      4    Bell peppers; seeded, in lg
           - pieces
      2    Yellow squash; sliced
           - diagonally, 1/8" thick
      2    Zucchini; sliced diagonally,
           - 1/8" thick
           Salt & pepper

MMMMM---------------------------SAUCE--------------------------------
      1 c  Plain yogurt
      2 ts Minced fresh mint
           Salt & pepper
 
  Jennifer Tomaro, a former Chronicle intern, developed this
  recipe.
  
  Preheat grill to 350ƒ or about medium-high. Rub lamb chops
  with 2 teaspoons of olive oil, rosemary, wine and salt and
  pepper. Set aside to marinate for at least 25 minutes, up
  to 2 hours. In a separate bowl, mix together the bell
  peppers, squash and zucchini with the remaining 1 tb of
  olive oil, salt and pepper. Grill the bell peppers separately
  for about 6 minutes on each side, or until tender. Place the
  lamb chops on the grill and cook for approximately 4 1/2-5
  minutes on each side (for medium-rare). Just before the chops
  are done, grill the yellow squash and zucchini for about 2-3
  minutes on each side. For the sauce: While grilling, mix
  together the sauce ingredients. (Use just enough salt to
  decrease the tartness of the yogurt.)
  
  Place the lamb chops in the middle of a platter and surround
  with the grilled vegetables. Serve the yogurt-mint sauce on
  the side. Note: Before cooking the chops, use a sharp knife
  to nick the membrane that surrounds the chop so it stays flat
  while cooking.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 12 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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