Back from the Coast

We are back from the California Coast and I promised in an earlier blog that I would give you the lamb chop recipe. Well here goes:

Lamb Chops

These are the real deal. There were seven or eight of the thickest lamb chops I've ever seen, the had to be at least over two inches thick.

3 large cloves chopped garlic
2 -3 tbs. finely chopped fresh rosemary
1 tsp. kosher salt
2 - 3 tbs. olive oil.

Mix these four ingredients together and coat the top and bottoms of the chops.

Add some more olive oil to a pan and when it is smoking, add the chops a few at a time. Don't crowd the pan. Sear both sides and then place in an oven dish at 350 degrees for 15 - 20 minutes to finish cooking to medium rare.

We also had grilled asparagus, yukon gold potatoes, and yellow crook neck squash.

Grill the asparagus after it has been tossed with olive oil and sea salt. We like our asparagus crisp, so I don't cook the heck out of it.

Yukon Gold Potatoes:

1 lb. of small yukon gold potatoes cut into small pieces. Boil them until tender and then toss them with olive oil and rosemary and fry in a non-stick skillet until they get a golden brown color on them. Sprinkle with kosher or sea salt and you have a treat.

Yellow Crook Neck Squash Saute

2 small- medium yellow squash sliced,
5 scallions, chopped finely
1/2 c. grape tomatoes halved
salt and pepper
Olive oil.

Saute the vegetables in the olive oil until they are tender.

We also had goose while we were at Rob's mom's house. I know, goose? Well, wild goose is different from domestic goose, lots less fat. Rob killed the goose in December and brought it for Doris. She wanted it -- so here goes.

1 - six pound goose
1 onion quartered
1 apple quartered

Wash the goose inside and out, stuff with the quartered onion and apple and rub the goose all over with olive oil. Season with a little salt and pepper and then cook the goose for 15 minutes per pound. Start the goose in a 425 degree oven for 30 minutes, and then reduce the heat to 325 and cook an additional hour.

Chop another apple and onion into thin slices and saute in olive oil until carmelized with 2 cloves of garlic. Serve with the goose. We had a mixture of wild and brown rice with steamed asparagus as side dishes.

I also make a sauce that you can dip the goose into.

2 tsp. so sauce.
1/3 cup asian plumb sauce
Heat until warm, and pour over sliced goose.

So there you have it. The meals I cooked at Doris'.