Cooking with LMNO

[hooplala]

I'm afraid the exact proportions are a secret, as it's my mother-in-law's recipe. 

[LMNO]

Hint:  Play around with it until you get it to where you like it.

[hooplala]

That could takes weeks!


I will try that out this weekend.  You don't make this dish during the week do you?  Seems like a long cook time for a week night.

[LMNO]

Yeah, that's a weekend thing.

Ok, more hints: 
1) The ketchup is the base, and is part of the thickening agent.
2) Vinegar is sour, but it also slightly mellows out when simmered.  Keep that in mind when you're tasting, because it will be different five minutes after you add it.
3) The Worcestershire is your umami, and it will add depth.
4) Garlic is, well... Garlic. 
5) The other ingredients are to layer flavor.  Don't let it get out of hand.

So, start with your ketchup and vinegar(s).  Simmer for a few minutes, then add whichever you think it needs (too sour/too sweet).  Then add the rest of the ingredients, tasting as you go.

[Sir Squid Diddimus]

No molasses??


I love braised ribs.

[LMNO]

The brown sugar is doing its best to represent.

I know, I like molasses in mine too, but Mrs LMNO doesn't. 

Guess who wins?

[Sir Squid Diddimus]

Damn women 

[LMNO]

On the plus side however, she lets me touch her.






So there's that.

[LMNO]

Ok, I got a nice boneless leg of lamb.  Isn't it cute?



So, next we have a food processor, and some garlic.



After mincing, add mint.



After that, add rosemary, whole grain mustard, brown sugar, salt, and pepper.



While that last group is spinning, pour in olive oil until you get a loose paste.



Cut the netting off the lamb, and unroll it skin side down.  Make some slices in the flesh to get it to lie flat (and to increase surface area).  Smear the paste on the meat.



Tie it back up, and put in a 500 degree oven for 20 minutes, turning after 10.  Please note that I am fully aware this is one of the worst tying jobs ever done.



Lower heat to 250, and cook until medium rare (pull it out around 115-120, and it will continue to cook as it rests). 



Slice, and serve with roasted asparagus, or whatever.

[hooplala]

What's your preferred method of roasting asparagus?

I love asparagus but I usually just steam it, I'd like to know other ways to make it.

[Cainad (dec.)]

Oh, dammit. You made me drool all over my freaking keyboard.

[LMNO]

What's your preferred method of roasting asparagus?

I love asparagus but I usually just steam it, I'd like to know other ways to make it.

http://www.principiadiscordia.com/forum/index.php?topic=12942.msg409867#msg409867

[hooplala]

Ah, thanks.

[LMNO]

Black and blue steak salad with Gorgonzola.

Ah, my dear companion.  Welcome back.



So, what we're going to need is some fresh spinach, washed.



All at once, now:  Red onion, garlic, tomatoes, toasted walnuts.





Using the garlic, make a simple red wine vinaigrette (red wine vinegar, salt, pepper, mustard, oil).



Season steak tips with salt, pepper, and Worcestershire sauce.



Grill for a few minutes on a side, just to sear it.



Let rest, and slice.



Arrange the salad on the plate, and drizzle the dressing over the top.



Lay the beef on top, and sprinkle some Gorgonzola on top of that.

[Suu]

Gorgonzola will kill me. I take your cheese and substitute my own...otherwise, that salad be poppin'.