Bill Schultz
TVWBB Hall of Fame
So the CEO promised to make her famous sweet potato dish if I made her some Lamb Chops. Number 2 was all for this also. Plus I had just picked up some right off the boat pink hopper shrimp from my Fish Monger today.
So while I let the Lamb come to room temp with rosemary, EVOO and Kosher and fresh ground on it the CEO was cooking away
She peels sweets and bakes them with a little fresh garlic and EVOO until they are slightly tender. Then she slices up red onions and saute's them in a little EVOO. Then she puts in some nice Balsamic Vinegar and reduces it down with the onions. After reducing for awhile she puts them all together with the sweet potatoes and back in the oven until real tender.
It's a favorite around these parts.
Peeled and steamed my shrimp with some Old Bay seasoning, then chilled them and put together a nice cocktail sauce for Hor Derves
Got lucky, found a left over Dirty Bastard in the basement fridge. Yea Baby. Chops on the Grill Grates after the first turn
As per my trusty fancy dancy thermometer done to 135 and going in
Nice table tonight for everyone, a little shrimp cocktail while the Lamb rested
Your plate, join us
So while I let the Lamb come to room temp with rosemary, EVOO and Kosher and fresh ground on it the CEO was cooking away

She peels sweets and bakes them with a little fresh garlic and EVOO until they are slightly tender. Then she slices up red onions and saute's them in a little EVOO. Then she puts in some nice Balsamic Vinegar and reduces it down with the onions. After reducing for awhile she puts them all together with the sweet potatoes and back in the oven until real tender.
It's a favorite around these parts.


Peeled and steamed my shrimp with some Old Bay seasoning, then chilled them and put together a nice cocktail sauce for Hor Derves

Got lucky, found a left over Dirty Bastard in the basement fridge. Yea Baby. Chops on the Grill Grates after the first turn

As per my trusty fancy dancy thermometer done to 135 and going in

Nice table tonight for everyone, a little shrimp cocktail while the Lamb rested

Your plate, join us
