« Torture is complicated | Home | Happy 666 Day! So, Do You Think 666 = WWW = JEWS? »
June 05, 2006
Recent recipes with currants
I haven't posted any recipes in a while (you can find all of them here), but recently I did some things with currants that turned out tasty, so . . . .
Lamb shoulder chop:
Marinade: olive oil, a few chopped kalamata olives, rosemary, mint, currants, and pine nuts.
Put lamb chop in plastic zip-lock bag with marinade, leave in fridge overnight.
Place under broiler on tin foil, pour marinade on top. Broil 5-6 min./side or until browned. Remove onto plate, wrap foil around chop to seal in heat and allow it to cook until pink (10 min?) or you can finish it off in the microwave.
Eat with cous-cous, rice or leafy salad.
Savory pears:
After broiling a cut of meat (you might do this with the aforementioned lamb), if you don't eat all the marinade/meat juice with the meal, pour the remaining juice into a small saucepan. Cut 2-3 Bosc pears into chunks, add some currants, and sautee all in the juice over low heat. Add for extra savoryness: cinnamon, nutmeg, and/or ground pepper. A little lemon juice or sugar if needed.
Serve as a dessert or side dish, or use as topping on ice cream or cottage cheese or rice pudding. Or another broiled chop. This keeps well in the freezer too.
Judith | 06/05/06 at 08:04 PM | Categories: Sensual pleasures
Trackback Pings
TrackBack URL for this entry:
http://www.keshertalk.com/cgi-bin/mtb.cgi/5047
Comments
Yummy ! :)
![[TypeKey Profile Page]](http://www.keshertalk.com/nav-commenters.gif)
