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Men: Don’t Just Grill, Learn Your Way Around the Kitchen Too
Special to The Truth
All too often, men stay
out of the kitchen, relegating their food preparation to the
outdoors. But even master grillers know that eating well
means being versed in more than just barbecue.
“Men cook for pleasure and
showmanship -- not just for practicality -- which explains
why they are so attracted to the grill, but indoors there
are plenty of occasions to play with knives, fire and
flavor,” says bestselling cookbook author and award winning
food writer, Steven Raichlen.
Raichlen’s new book “Man
Made Meals: The Essential Coobook for Guys,” teaches men to
navigate the kitchen with confidence, style and tenacity. He
operates under the principle that whether you’re frying an
egg, building a quesadilla, or putting together a
four-course meal, using quality ingredients and proper
techniques can make or break a meal.
And with just a bit of
knowledge, men can stop relying on takeout or someone else
for homemade cooking. Whether single or married, in college
or retired, on a budget or on the board of directors,
learning the way around a kitchen can help you eat well and
you can even show off while doing it!
Give this flavorful recipe
-- that you can eat with your hands -- a try!
Finger Burner Lamb Chops:
Ingredients
• 2 1/2 pounds small lamb
rib chops, cut 1/2 inch thick
• Coarse salt (kosher or
sea) and cracked or freshly ground black peppercorns
• 1 tablespoon hot red
pepper flakes, or to taste
• 3 cloves garlic, peeled
and minced
• 3 tablespoons finely
chopped fresh rosemary
• 1 to 4 tablespoons extra
virgin olive oil, depending on the cooking method
• Lemon wedges, for
serving
Directions
• Arrange the lamb chops
in a single layer on a baking sheet. Generously season one
side with salt and pepper and half of the hot pepper flakes,
minced garlic, and rosemary. Drizzle two tablespoons of
olive oil over the chops and pat the ingredients onto the
meat with your fingertips. Turn and repeat on the second
side. Marinate in the refrigerator for about 20 minutes.
• Heat one tablespoon
extra virgin olive oil in a large cast-iron skillet or on a
plancha over high heat until shimmering. Add the lamb chops
in a single layer (work in batches as needed) and cook until
well-browned on the bottom, about three minutes. Turn and
cook until well-browned and the meat is cooked through or to
taste, about three minutes for medium.
• Place the chops on a
platter and encourage everyone to pick them up and eat the
meat straight from the bone. Serve with lemon wedges for
squeezing and plenty of napkins.
Courtesy StatePoint |
