How to French a Rack of Lamb

Lamb is one of those love it or hate it types of meats.  Some people can't stand the gamey-ness of it (my husband and I would be some of those people) - but then there's people who love it!  Having the lamb at the restaurant I work at is a whole different story.  It doesn't taste gamey at all.  So maybe all these years I was avoiding lamb because I just wasn't buying the right kind!

I decided to give it another go, despite my husband's weird looks.

Frenching is just basically removing any excess fat from the rib bone, leaving a beautiful chop leftover.  It just makes the rack look more appealing!  A lot of times, you'll find that when you buy a rack of lamb, the butcher has already frenched it for you.  However, I think if you ever run into the problem of needing to french something on your own, this is a valuable skill to have! 

It's a bit of work, but once you get the hang of it, it's like riding a bicycle!

1. Assuming you just have one half of the rib cage and not the whole thing, start by pulling at the natural seams on the surface of the rack to remove the natural layer of fat from the meat.

2. Make an even cut through the fat, perpendicular to the ribs and about 1 inch from the rib eye.  Flip over and do the same thing on the other side.

 

3. Score the center of each rib bone from the perpendicular line.  Place your thumb in between each rib bone and press down.  The majority/all of the fat/meat should come cleanly off the rib bone.  Repeat for each bone until all are clean.  Make sure to get them as clean as possible, because leaving any meat or fat on the bones will discolor them during the cooking process, giving you a less pretty product.

 

 

4. Trim away any excess fat covering, leaving a thin layer to protect the meat while cooking.  You can also trim the fat completely if you want a leaner piece of meat.  Sear and roast as is or cut into chops to grill - the choice is yours! 

We ended up going to a friends house and grilling them with some Moroccan spices (allspice, ginger, cinnamon, cumin, coriander, nutmeg).  They were oh, so tasty!  Have a great rest of your weekend guys!

Baked Salmon w/ Pesto Puff Pastry & Corn

Remember that Lowell EGO light that I said I was getting?  Well... it came in the mail this past weekend and my verdict???  I.  Absolutely.  Love.  It.  LOVE IT. 

This salmon dish was just a quick Saturday night meal that was ready in about 30 minutes, just using what I basically had on hand!  I just love how the light gave such vibrance to the photos!  I hardly had to do any editing (besides some basic cropping/sharpening/noise reduction).  So hopefully over the next couple of months I can work more on the "styling" part of my photos.  Any tips?  Suggestions?  Any would help!

So if you're looking for something quick and tasty, this salmon dish is definitely for you!




Ingredients:

2 6 oz. salmon fillets
1 teaspoon cayenne pepper (or less if you like it less spicy)
salt and pepper, to taste
olive oil, for rubbing
1 & 1/2 cup frozen corn
1/2 cup pesto
2 rectangles of puff pastry (cut a little bigger than the salmon fillets)

Preheat oven to 400 F. 

Rub salmon fillets with olive oil and season both sides with cayenne pepper, salt, and freshly ground black pepper.

Place puff pastry pieces on a greased baking sheet and bake according to package directions, or until golden brown.

Place salmon skin-side down in an oven-proof skillet and bake for about 20-25 minutes, or until salmon is cooked through.

(My salmon and puff pastry were pretty much done at about the same time, so it worked perfectly)

Cook frozen corn in microwave according to package directions.

Spread a good amount of the pesto on top of the puff pastry and top with salmon and corn. 

Seriously.  I could not have had better ingredients to work with.  So colorful, so flavorful.  SO PERFECT. 

I asked Andy what he thought of the addition of the puff pastry (whether it was really necessary or added anything to the dish) and he said he actually enjoyed it's contrast with the delicate salmon.  So major score!  I loved this dinner and plan on making it many many times over!  Enjoy guys!

Spinach Pesto Pasta

Talk about easy. This was incredibly tasty and the difficulty level was -3. My dogs could even probably make this. It whips up in a matter of minutes, basically just the amount of time it takes your pasta to cook! And I've been working with the white balance measurements on my camera, and I think my pictures are steadily improving, right? Right.

Ingredients:

3 tablespoons pine nuts, toasted
1-3 cloves garlic
1 & 1/2 cups fresh spinach
1/4 cup fresh basil
salt and pepper to taste
2 tablespoons parmesan cheese
1/4 t0 1/2 cup olive oil
1 box spaghetti/fettuccine noodles

Bring a pot of water to a boil, add a tablespoon or so of salt. Then cook noodles until al dente, 6-8 minutes.

While noodles are cooking, combine remaining ingredients in food processor. You may have to do the spinach in batches because it's so bulky at first. I'd save the olive oil for last too because you don't want too much olive oil, just enough to get a good consistency out of the rest of the ingredients. Blend until you reach that desired texture.

Drain noodles and return to pot. Mix in pesto or serve pesto on top of noodles. I chose to mix it in because you get those beautifully colored noodles! I served it with some toasted french loaf that I rubbed some fresh garlic on. Yummy! Enjoy!