In The Kitchen Romance

To start dinner of right it takes two. I always say it, because its Love and Life for me. Cooking is like having sex with your clothes but always in option! There is nothing like the warm embrace of a women or partner in your arms. The kitchen brings romance and sinful thought to the dinner table set for two. The sauce is made perfect with just a look into ones eyes. The temperature is just set right. The moan of the aromatics in the air. A slight touch from behind as you check tonight’s main course.

Warm butter melts leaving a taste for more! A light sauté the vegetables are left tender with just crisp bite. It begins to get warm she pulls her hair back. A nervous sweat begins to take hold. Always afraid of over cooking, teasing you with dessert. Tears leftover from the onions left a jar. She Becomes flustered with every thought of leftovers. Recipe for thought.

Las Pedroñeras, in the Castilla–La Mancha region, is considered the garlic capital of Spain. These juicy, meaty lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are Janet Mendel’s homage to the village.

Ingredient’s (Pan Seared Lamb Chops) Food & Wine

Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed Salt and freshly ground pepper Pinch of dried thyme 3 tablespoons extra-virgin olive oil 10 small garlic cloves, halved 3 tablespoons water 2 tablespoons fresh lemon juice 2 tablespoons minced parsley Pinch of crushed red pepper

Step 1
Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.

Step 2
Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.


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