Text 28728, 58 rader
Skriven 2015-07-02 05:01:08 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1435
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Clinched Double-Wide Loin Lamb Chops - Part Two
 Categories: Five, Lamb/mutton, Herbs, Chilies
      Yield: 9 Servings

           CONTINUED FROM PART ONE

  Meanwhile, pour the dressing board onto a cutting board
  (or mix it directly on the board) Finely chop the tip of
  the herb brush and mix the herbs into the dressing.

  Transfer the lamb chops to the cutting board and turn in
  the dressing to coat, then transfer to plates and serve.

  * Rather than using an ordinary basting brush, I prefer to
  make my own by securing a bunch of herb sprigs (rosemary,
  sage or thyme, or a combination, or other herbs, depending
  on what you are cooking) to a dowel, the handle of a
  wooden spoon, or a long-handled carving fork. The herb
  brush flavors the baste, releases oils into the crust as
  it builds, and eventually becomes a garnish for the Board
  Dressing.

  MAKING A MEAT PASTE: HOW TO SEASON -

  Season the meat all over with the Four Seasons Blend
  and/or other seasoning. Lightly moisten your hands and
  work the seasonings into the meat. Let the meat stand for
  5 to 10 minutes. Through osmosis, the salt will penetrate
  the meat and push and pull out flavor components, creating
  what I call a "meat paste" on the surface. With more
  delicate flesh-fish, for example-you want to limit the
  amount of time that you allow this paste to form or you
  will risk "salt burn."

  This paste-the combination of the seasonings and juices
  from the meat-will begin to form a glaze just as soon as
  you put the meat on the grill or in the smoker. Juices
  continue to escape from the meat and concentrate in the
  crust while a basting mixture adds more flavor.

  by Adam Perry Lang; Charred & Scruffed

  Epicurious | June 2012

  Yield: Serves 8 to 10

  MM Format by Dave Drum - 09 July 2012

  Uncle Dirty Dave's Archives

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... "The onion is the truffle of the poor." -- Robert J. Courtine

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)