Sweet fluffy lambs.

On a recent post celebrating Beethoven's birthday, I mentioned a lamb recipe for the bachelor who wants to impress a woman with his prowess in the kitchen. As we know, skill in the kitchen implies a heightened respect and knowledge of les Plaisirs d'Amour. D'accord.

One of our readers requested the recipe. I am including two recipes today. Neither are very demanding, but are delicious, nutritious, and shagalicious. Here is the first:

1. Determine if prospect eats meat and has sex on first date.
2. Get good lamb chops, about 1" thick.
3. Trim excess fat.
4. Preheat oven to 350 degrees.
5. Sprinkle dried tarragon generously on lambchops. Cover tarragon with coating of gourmet mustard - your choice, hot, sweet, whatever
6. Sprinkle italian seasoning on top of mustard.
7. Put lamb chops on roasting rack and into oven. Cook for 30 minutes. (Vary time according to thickness of chops)
8. Serve with brown rice and raisins. Spinach salad with avocado and tangerine slices and vinaigrette.

You will get lucky.

(Recipe #2 & story on the flip-fl0p) 

Fran Ortiz, the gentleman photographer of San Francisco Examiner, gave me the first one. You can read about him in the Beethoven post, but I want to share another anecdote.

 We were sitting around the M&M one afternoon and the talk had steered away from Beethoven to food. I mentioned a Thanksgiving dinner I had recently cooked, the main course being spit-roasted duck with a brandy-apple-sausage stuffing and a perfect compliment of side dishes. It remains to this day the best meal I've ever had.

And as we sat there, sipping our drinks contentedly, I described this meal, finishing with the not-very-well-thought-out remark

--It was almost better than sex.

And Fran said, gently, but emphatically,

--There is nothing better than sex.

And looking me right in eye, he said again,

--There is nothing better than sex.

And he was right.

He liked the girls and the girls liked him. I have had some amazing teachers in my life. I am grateful to them all. 

(saturday night - i can't remember the recipe, so i am going to cook it (once i start it will all come back) so off to store. will finish story and add recipe later. off to the gym and store) 

Okay, 'cuz I'm a blogging blogger, we are going to be live-blogging this baby. It's 9:01 Saturday night. Let's pop in a dvd ... I think "V for Vendetta" will be perfect for cooking and blogging ... and here is what I got at the grocery store: 

1. One pound of lamb stew meat, lean.
2. One large onion, sliced.
   
3. Two heads of gariic, chopped well.
   
4. One jar of green olives, stuffed
5. Four stalks of celery, sliced into 1/2" pieces.
6. One green pepper
7. Three carrots, sliced into about 1/2" pieces.

You will also need:

1. Olive oil
2. Vermouth or other white cooking wine
3. Salt
4. Pepper
5. Water or stock
6. Herbs ... Rosemary, Oregano, Italian Herbs ... whatever you like 

We start by browning the meat. Lamb should be in one inch or so chunks. Feel free to vary, making them larger or smaller as you prefer. Also, feel free to add or subtract to vegetables.

Okay, I've been live-blogging this culinary exploration for an hour and a half while V for Vendetta played. I just went to save what I've written so far and Joomla!, upon which this site is built, decided to eat everything i've written after the sentence before this paragraph. I will not sully what should be a pleasurable and sensuous endeavor by sharing the emotions I am feeling at the moment. There are times I do not love computers.

So here is how to cook the stew without the commentary on V for Vendetta ... you will have to watch it while you cook and supply your own.

Evey has just been set free in the fake prison with the dummy guards. And is now confronting V.

Now Evey says,"God is in the rain," one of many simple truths so eloquently expressed in this fascinating fairy tale.

1. Dredge the meat in flour and cook in olive oil over medium high heat until browned.
2. Remove from pan. Turn down heat. 
3. Add onions and cook until soft. You will probably need to add some oil to cook them.
   
4. Add about a cup of wine.
5. Add about a cup of olives. Be careful not to add too much of the liquid: it is very salty. 
6. Add herbs to taste. I used finely chopped fresh rosemary and oregano.
7. Put brown meat back into pan.
   
8. Add carrots, celery, garlic.
9. Broil halved and seeded green pepper under high heat until skin blackened. Wrap loosely in foil, sealing edges, let sit for 10 minutes or more to steam. Then remove skins under cool water and slice into 1/2" slices. You can do this at any point of cooking. Add to stew.
10. Lower heat, cover, and simmer slowly, stirring occasionally, for an hour or so until vegetables are soft. Salt and pepper to taste.

Serve with brown rice, salad, and baguette.

Lovely!

And as I finish this piece, V is doing the MAJOR ass-kicking in the underground tunnel. 

Comments (1)

And little lambs eat ivy
written by --Y--, February 10, 2008

Well lamb can almost be better than sex, at least it has a higher fat content (well except for those conception episodes.

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