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The Water Cooler
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<blockquote data-quote="HoLeChit" data-source="post: 4074363" data-attributes="member: 35036"><p>[ATTACH=full]393334[/ATTACH]</p><p></p><p>Friday nights have gone from going out every week, to every other week. The weeks we stay home I try to kick dinner up a notch. </p><p></p><p>Last night we had lamb chops with a garlic confit and rosemary marinade/glaze. Cooked to a medium rare (wife got a nice medium) over a oak and charcoal fire. </p><p></p><p>Side was oven roasted rainbow carrots, parsley, fennel, and leeks tossed in a little duck fat with some garlic powder and Redmond real salt (great stuff by the way). 30 minutes in the oven gets everybody caramelized beautifully. </p><p></p><p>Everybody was paired a nice Spanish Grenache that I found last week, and more or less inspired this meal. </p><p></p><p>[ATTACH=full]393336[/ATTACH]</p><p>For dessert I kept it easy: puff pastry with lemon curd, topped with blackberries, and served with whipped cream.</p></blockquote><p></p>
[QUOTE="HoLeChit, post: 4074363, member: 35036"] [ATTACH type="full"]393334[/ATTACH] Friday nights have gone from going out every week, to every other week. The weeks we stay home I try to kick dinner up a notch. Last night we had lamb chops with a garlic confit and rosemary marinade/glaze. Cooked to a medium rare (wife got a nice medium) over a oak and charcoal fire. Side was oven roasted rainbow carrots, parsley, fennel, and leeks tossed in a little duck fat with some garlic powder and Redmond real salt (great stuff by the way). 30 minutes in the oven gets everybody caramelized beautifully. Everybody was paired a nice Spanish Grenache that I found last week, and more or less inspired this meal. [ATTACH type="full"]393336[/ATTACH] For dessert I kept it easy: puff pastry with lemon curd, topped with blackberries, and served with whipped cream. [/QUOTE]
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