Gary H. NJ
TVWBB Platinum Member
Hey all. First: today's harvest of Matt's Wild Cherry tomatoes (tiny cherry tomatoes) and Yellow Pear.
Last night I picked up some rib lamb chops and a 1.87 lb hanger steak. If you are in the area, try Corrado's in Wayne. Great store for produce, etc, but the meat market is better than average with good prices too. Thanks to Jeff B for hanger butchery info here.
Lamb chops were marinated in Giada's recommendation of fresh rosemary, thyme, garlic, s&p, olive oil.
I had in mind to do a semolina bread bruschetta with onion jam, chèvre, pesto, gray salt, and good EVOO. Made the onion jam, which is easy, and I highly recommend it. Really delicious savory with a touch of sweet and tangy. Perfect with the goat cheese. Looks funny, tastes great.
Grilled the bread on one side, applied the toppings to that side, and finished the bruschetta indirectly on the grill for a couple minutes to warm everything. Delicious -- we could have just eaten a big plate of these for dinner.
Lamb rib chops on! Ssst! Ssst! and they're done. Wow. Super tender too.
Last night Janelle had made some patty pans (from the garden) and roasted them in the oven. I just warmed them up on the grill. Stuffed with Italian sausage, tomato sauce, mozzarella on top. Good stuff.
Hanger marinated in roasted garlic, chipotle, oregano, lime juice, olive oil, s&p.
Hanger on directly to sear both sides. (Lovin' the CIGs. Can you tell?) I probably over-cooked them slightly; medium instead of medium-rare, but really good and tender too. Hanger is a super cut of beef. Love it.
Thanks for visiting. Sorry, no plated pics, but you get the idea... Cheers!
Last night I picked up some rib lamb chops and a 1.87 lb hanger steak. If you are in the area, try Corrado's in Wayne. Great store for produce, etc, but the meat market is better than average with good prices too. Thanks to Jeff B for hanger butchery info here.
Lamb chops were marinated in Giada's recommendation of fresh rosemary, thyme, garlic, s&p, olive oil.
I had in mind to do a semolina bread bruschetta with onion jam, chèvre, pesto, gray salt, and good EVOO. Made the onion jam, which is easy, and I highly recommend it. Really delicious savory with a touch of sweet and tangy. Perfect with the goat cheese. Looks funny, tastes great.
Grilled the bread on one side, applied the toppings to that side, and finished the bruschetta indirectly on the grill for a couple minutes to warm everything. Delicious -- we could have just eaten a big plate of these for dinner.
Lamb rib chops on! Ssst! Ssst! and they're done. Wow. Super tender too.
Last night Janelle had made some patty pans (from the garden) and roasted them in the oven. I just warmed them up on the grill. Stuffed with Italian sausage, tomato sauce, mozzarella on top. Good stuff.
Hanger marinated in roasted garlic, chipotle, oregano, lime juice, olive oil, s&p.
Hanger on directly to sear both sides. (Lovin' the CIGs. Can you tell?) I probably over-cooked them slightly; medium instead of medium-rare, but really good and tender too. Hanger is a super cut of beef. Love it.
Thanks for visiting. Sorry, no plated pics, but you get the idea... Cheers!
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