Archive for October, 2012
A super supplement to any meal is this Grilled Bearnaise Bread. You don’t have to heat it on the grill, an oven will work fine. It’s got a snappy flavor and will round out most any meal. We made this at our last grilling class and I usually look forward to some of the left-overs . . . not this bread!
Ready? Let’s go!
PREP: 15 MINUTES
COOK TIME: 15 MINUTES
OVEN TEMP OR GRILL TEMP: 375 DEGREES
SERVES – 12 TO 15
½ CUP SHERRY VINEGAR
½ CUP DRY VERMOUTH
3 TABLESPOONS MINCED SHALLOTS
2 TABLESPOONS FRESH TARRAGON LEAVES
½ TEASPOON CRACKED PEPPER
1½ CUPS (3 STICKS) UNSALTED BUTTER, CUT INTO ½“ SLICES
SALT TO TASTE
1 BAGUETTE, CUT INTO ½ INCH SLICES
1. Combine the vinegar, vermouth, shallots, tarragon and cracked pepper in a saucepan.
2. Cook over medium heat until the liquid is almost evaporated and the sauce is reduced, stirring occasionally. Remove from heat. Let stand until cool.
3. Combine the cooled sauce and butter in a food processor bowl fitted with a steel blade. Process until smooth. Season with salt.
4. Spread 1 side of 10 slices of the bread with some of the béarnaise butter.
5. Arrange the slices together to form a small loaf and wrap lightly in foil.
6. Repeat the process with the remaining bread slices and remaining butter.
7. Bake at 375 Degrees for 15 minutes or until heated through.
As always, thank you for following and reading!
Remember, when you are at The Lark Inn Guesthouses, you don’t have to go anywhere to visit The Flint Hills . . . You’re There!
A lot of people think they don’t like lamb. I don’t either the way some people prepare it!We fixed our “Fred’s Rub” grilled pork chops at a dinner party a couple of months ago and they were a big hit! At the party , one of our friends walked up to me with lamb chop bone in hand and asked, “what is this?” I told her it was grilled Fred’s Rub lamb. She assured me is couldn’t be lamb because she didn’t like lamb and “this is fantastic!” That’s where we came up with the slogan . . . if you haven’t tried Fred’s Rub Lamb . . . you haven’t really tried lamb!
As for the Fred’s Rub . . . my father-in-law was one of the pioneer grillers back in the 50’s and 60’s. He came up with a spice mix of garlic powder, seasoned salt and pepper. To my surprise, it is really quite good on everything from steaks to chops, chicken, veggies and even fish. You just have to vary the amount you use given the heaviness of the food you are preparing. In his honor, my husband Pat has put Fred’s Rub together in shaker bottles and labeled it as “Fred’s Rub”. If you would like to try it, just contact me and for $5.00 plus shipping you too can be a Fred’s Rub addict.
Let’s get grilling!
“FRED’S RUB” GRILLED LAMB CHOPS
PREP: 10 MINUTES
GRILL TIME: 5 – 10 MINUTES
Nice Sized Lamb Chops – about 2” across
Rinse lamb chops with water and dab the excess water off with a paper towel.
Place the lamb Chops on your favorite cookie sheet or pan
Sprinkle a fairly liberal amount of “Fred’s Rub” over the chops, taking care to completely cover them only on one side.
Place the chops over a medium hot grill (around 300 – 350 degrees) with the “Fred’s Rub” side down.
Allow to sear for 3 – 5 minutes and turn.
Grill on second side until the internal temperature of the chop reaches 140 on an instant read meat thermometer. This will be medium rare and will produce the best flavor. Overcooked lamb is the reason so many people “don’t like lamb”!
Remove the lamb chops, wrap in foil and allow to rest for at least 10 minutes before serving!
That’s it! Aren’t those simple?! You amy want to try these at your next tailgating party!
Thank you for reading and enjoy!
For more information about our next cooking classes or to order your Fred’s Rub, Just Go To Our Web Site.