OK, I know. It’s not the standard Fried Chicken, Mashed Potatoes and Peas. Margaret came over earlier today for some coffee and conversation. Well into the conversation, I asked her what she was going to have for dinner. She said, “I have not eaten today.” Enough said. I told her that if she came back around 3:00 or so, we would like to share dinner. She came back and look at what we had. It was scrumptious, but not your standard “Old Folks” Sunday dinner. The average age for dinner being 68.7 years, this will serve well for our Sunday dinner. Thank-You Margaret for joining us. You are always welcome at our table. And thank you for the dip. Enjoy this photo. Cheers!
Garlic Oil and Fresh Rosemary Braised Felzien Farms Lamb Chops
mustard cream sauce
Mustard Cream Sauce
3 T Stone Ground Mustard
1 T Dijon Mustard
1/4 c Heavy Cream
Place all in a small skillet over low heat. Stir until blended and thickened
(This is great with rabbit, too!)
reduced balsamic vinegar, Grand Marnier, butter
I have had folks ask how to do the Brussels Sprouts. Here’s how we do them. Let us know how you like them. Serves 4.
1 lbs Brussels Sprouts, trimmed and steamed. Cut the large ones in half lengthwise if necessary.
3 T Balsamic Vinegar reduced to 3/4. The older the vinegar the better it is but the more expensive it is, too.
2 T Grand Marnier
1 T Butter
When the balsamic is reduced, add the Grand Marnier and stir. Add the butter and melt and let it thicken a little. Don’t let it scorch. Remove from the heat if necessary, but keep stirring. Add the Brussels Sprouts and toss to coat. Serve hot.
blood orange infused olive oil and fresh rosemary
2009 Fraser Vineyards Petit Verdot
(Always have to have a good Idaho wine with dinner! This went extremely well with the Brussels Sprouts and the Mustard Cream Sauce.)