{the dish} Lamb Chops and a Deconstructed Pesto Parsley Sauce

First I must say thank you for bearing with me. Nothing worse in the blogging world than when your computer is down. So here I am back in business with a fixed display panel and graphics processor. I don't know about you but it is kind of like taking my car in... they could tell me anything and I would say .... hmmm ok fix it NOW!

This sauce is the highlight of the dish. It is fresh and crisp and makes even lamb scream - summer. Just like when you look out the window of your car and the sun has hidden itself for just a moment and WOW. Everything is crisp and bright and amazing.

I served the sauce with lamb, mashes and some grilled asparagus. I truly built the meal around the sauce. I have had this sauce swimming around in my head for some time and finally it had to be made real. So I decided that lamb would pair so well with parsley and garlic and well I have a ton of basil in the garden so I might as well add that. Then some olive oil, lemon, red pepper and salt. There you go.

... and you just have to have a little mash with lamb. I like my mashes rough. I leave the skins on and as much as I mash - they are a still lumpy. Don't let me lead you astray I do appreciate a creamy mash that is like velvet - I am just impatient!

Pesto Parsley Sauce by ann west

a generous handful of italian parley chopped

4 cloves of garlic chopped

a generous handful of basil chopped

small handful of pinenuts chopped

salt

red pepper

and olive oil

1 lemon

Chop chop chop. Add oil and spices. Squeeze the lemon stir and taste! This will be great with some tomatoes added tomorrow onto of some toasted bread - can't wait.

For your Lamb Chops : Rub with olive oil, salt and pepper them, they don't need anything else. Grill to your preference!

For your Mashes: Gold potatoes boiled and drained, generous amounts of melted butter, buttermilk, salt and pepper. Mash until you loose patience and then serve. My husband and I like a little horseradish mixed into ours.

enjoy!

{companions} peanut sauce

who invented peanut sauce?.... who was that totally talented inventor of the spicy sauce that we love so much?Really who said I am going to make a sauce from peanut butter and slapped it on some chicken or dip my fresh spring roll into that sauce? I am going to serve it with beef as well. Really who? Aaaaahhh who cares... I love it, my kids love it! I serve this with grilled lemon chicken or you can just mix it into some pasta add a little broth for a mock up of pad thai. It's a feel good food. enjoy!

peanut sauce by ann west

1 tbls olive oil

1 tbls dark sesame oil

1 -2 shallots copped very fine

2 tsp fresh ginger if you have it minced or 1 tsp ginger powder

1/4 tsp red pepper flakes

2 - 3 tbls rice wine vinegar

1/4 light brown sugar or honey

2 tbls soy sauce

1/2 cup smooth peanut butter

1/4 cup katchup

2 tbls dry sherry - (if you don't have this you can omit but it is so good with)

1/2 lime squeezed

Saute the shallots in the oils with the red pepper flakes and ginger root until the shallots are transparent. Mix in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice. Cook until heated through (1 min or so) Adjust seasoning. If your sauce is too thick add more vinegar and soy... too runny more peanut butter. If you have chili oil that is a nice touch too. I hope you love it as much as I do!

{companions} citrus for the season

I was at the market to day and was overwhelmed with the wonderful colors and varieties there are right now. I couldn't help myself I had to pick up some of the beautiful varities. Top left are pink variegated lemons, top right pink grapefruit, bottom left these outrageous kumquats and to their right good old beautiful lemons. Now what to make????? hmmmm?

pink variegated lemons... I just might have to slice them and float them in water.

grapefruit ... a sauce. Fresh grapefruit juice some sugar and champagne, maybe some corn syrup if it need some thickness. pour it over a gouda cheese, or over fresh berries, or maybe with some pound cake perhaps. a sorbet sounds good too.

kumquats ... one of my favorite salads. greens, with spinach. toasted slivered almonds, slivered green onions, cubes of cream cheese, and slivered kumquats. mix canola oil, lemon juice or orange juice and some sugar. salt and pepper to taste. I love this wonderful citrus salad.

lemons ... so many options. lemonade, lemon and green beans, lemon mousse, lemon bars, lemon sorbet, lemon creme cookies, lemon chicken, lemon meringue pie - so many options. how about some lemon aioli. crushed garlic, real mayo, lemon juice, salt and pepper. This with fried green tomatoes or with a steamed artichoke to die for!

enjoy!

{delightful} bourbon sauce

This is a yummy sauce. In fact you will want to drink it. I have served it over fresh peaches and vanilla ice cream in the summer. It is unbelievable over bread pudding. I think it would be decadent with a chocolate cake. ooooooo and how about with some sauteed bananas. MMMMMMM. ok enough. I hope you like.

bourbon sauce by ann west

You will need to melt 1/4 cup butter, 1/2 cup sugar 3 tbls whipping cream and 2 tbls bourbon. Pinch of salt and a pinch of cinnamon if you like. Melt all the ingredients together until the sauce is thick and the sugar dissolved. enjoy!

(I will post a recipe for bread pudding soon! stay tuned.) oh yeah - how about over warm apple pie - yum!