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Edited on Sun Nov-14-04 07:10 PM by mike_c
I made lamb chops for dinner last night-- the meat packer wrapped the package for 2 and there was no way I could eat them all-- so I roasted the bones and the leftover chops for a bit, then added water, a tsp or so of whole black pepper corns, half a dozen cardamom pods, a couple of bay leaves, a sprig of rosemary, and three shallots. Simmered all afternoon while I work on tomorrow's lectures.
Ok, here's tonight's dinner:
fresh lamb stock (I'm not making enough to freeze any)
lamb stew chunks, crisp-browned in a little olive oil over high heat
a couple of roasted tomatoes, some garlic cloves, shallots, and one or two dried red ancho peppers (roasted in a hot dry skillet, peppers soaked in hot water afterward)
frozen black-eyed peas
chopped fresh mustard greens
seasoning to taste (must include Tabasco sauce!)
Strain the lamb stock and return it to the pot. Add the browned lamb chunks to the simmering stock. Simmer for an hour or so.
While the soup is simmering, char the tomatoes, garlic cloves, and shallots in a dry skillet, turning frequently. Set aside to cool. Seed and stem the peppers, then press each to the skillet with a spatula for a couple of seconds to blister the skin. Put the blistered peppers in a bowl and cover with boiling water. Soak for 20 min or so.
When the tomatoes, garlic, and shallots are cool enough to handle, peel them and put into a blender. Add the softened peppers (but not the soaking water). Puree to a thick liquid. Add to the simmering soup.
Check to make sure the meat is getting tender. If so, add the black-eyed peas and simmer for half an hour, then add some chopped mustard greens (don't be stingy-- they cook way down. Use lots.). Simmer until the greens are very tender, about 20-30 min. The meat should also be very tender by then.
I'll have this with a Caesar salad, and maybe a store-bought corn cake crumpled on top.
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