Meal of the Week II

My apologies for the delay everyone, but I’ve got a great meal for you this week. I’ve chose a delicious home cooked dinner I had on Thursday evening as the second Meal of the Week. This weeks meal consisted of grilled lamb chops marinated in olive oil, salt & pepper, and garlic, fried squash blossoms, fried eggplant with garlic and parsley, a wonderful caprese salad with fresh basil, and to finish, fresh strawberries with aged balsamico.

Lamb Chop 1 Fried Eggplant

Lamb Chop 2 Zucchini Blossoms

Strawberries & Balsamic Balsamico

All of the veggies and herbs you see, apart from the strawberries, were grown right in my own garden and were harvested the same day the meal was prepared. Needless to say, everything was delicious. The lamb chops, which were flown in the day before from New York, were tender and succulent after marinating overnight. After some time on the grill, the fat was caramelized and there was a delicious crust of garlic around the edges. The squash blossoms, which have become something of a staple around the house since our squash plants have started growing like crazy, were nice and crisp and tasty as ever. What can I say about the fried eggplant, another wonderful dish that Jep makes every now and again, I could write a whole article on this dish alone…actually, maybe I will! That recipe will definitely be coming in the future but until then I’ll leave you with a tantalizing description. The eggplants are always sliced paper thin, and quickly fried in a shallow pool of olive oil. This gives them the most wonderful sweet flavor and after being sprinkled with salt and pepper, a generous helping of thinly sliced fresh garlic and a couple sprigs of freshly picked parsley, you’re in business! I could literally sit and eat this all day, but I digress…the caprese salad was fresh and crisp as it should be. We paired our homegrown tomatoes and basil with some organic bufala mozzarella, a light dusting with salt and pepper and a drizzle of olive oil and aged balsamico. Having all of these amazing components made for a fantastic meal, luckily there was extra eggplant waiting in the kitchen to be devoured immediately. For dessert, we sprung for some fresh cut strawberries and a nice dousing of the aged balsamico, I know, everyone thinks that sounds strange at first, but I promise, high quality balsamic vinegar and fresh strawberries are a match made in God’s kitchen. Not to be forgotten, was the wine, we enjoyed a bottle of 2006 Justin Isoceles, and of course polished it off. See you next week!
 

 

 

 

jimmy

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