CookTeaser

A CookTale

The natural disaster of the day is flooding. The rain began on Monday, today is Thursday with no letup.
So into the freezer we searched and came out with Loin Lamb Chops and Merguez Lamb Sausage. We had on hand fresh Shiitake and Oyster Mushrooms and Japanese Eggplant. A very easy-to-prepare dinner. The Lamb in a grill pan, the Mushrooms in a saute pan, and the Eggplant in the oven. The Tomato Jam made two days ago, came right out of the jar.

INGREDIENTS

2 Loin Lamb Chops (1-1/2″ thick)
1 TB of Pomegranate Molasses (available online & specialty markets)
2 Merguez Lamb Sausages
8 Ounces of Shiitake & Oyster Mushrooms
1 Japanese Eggplant
2 TB of EVOO
1 TB of Butter
Kosher Salt & Black Pepper

METHOD For the Lamb

1. Season the Lamb Chops on both sides with Salt & Pepper & brush on the Pomegranate Molasses.
2. With a fork prick the Sausages.
2. Heat a grill pan to high, but not smoking. Add 1 TB of EVOO & add both the Chops & the Sausage. Grill the Chops for 2-1/5 minutes to a side, 4-1/2 minutes to 120 degrees. Remove to a warm plate. Keep grilling the Sausages until thoroughly cooked. Add them to the Chops. Cover with foil or place in a 110 degree oven to keep warm.

INGREDIENTS For the Mushrooms

1 Basket of Oyster & Shiitake Mushrooms (8 Ounces)
1 TB of Butter
1 TB of EVOO
1/4 Cup of Dry Sherry
1 Ounce of Demi-Glace (dissolved in 1/3 cup of water)
Kosher Salt & fresh White Pepper

METHOD

1. Slice some of the Shiitakes & the Oysters & leave some whole.
2. Heat a saute pan to high, & add the Butter & EVOO. When the Butter stops sizzling add the Mushrooms. Saute until tender & beginning to brown. Carefully add the Sherry (it will splatter) toss & reduce it to a TB. Add the dissolved Demi-Glace and gently toss again. Saute for another minute or so.
3. Season to taste.

INGREDIENTS Japanese Eggplant

1. Eggplant sliced vertically in half
1 TB of EVOO
1 tsp of Salt + 1 tsp of Pepper

METHOD

1. Heat the oven to 450 degrees.
2. With the point of a sharp knife cut a criss cross pattern lightly into the meat of the Eggplant. Add 1 TB of EVOO to both halves.
2. Place the prepared Eggplant in an oven proof
dish. Place in the oven & roast for 30 to 40 minutes. You want the Eggplant to be lightly charred & very tender.
3. Remove & keep warm