So, I'm quite definitely NOT a cook. Not yet, anyhow. I'd love to get better at developing recipes, and kicking ass in the kitchen, and hopefully, it's a skill I'll develop. As for now, though, I've got some progress to make. Tonight, it was my turn to make dinner. I was going to do a Pork tenderloin with pomegranate sauce, BUT, when I got to Whole Foods, they were all out, so instead, I got some Lamb Top Round and decided to try and wing it. Found another recipe, and seeing as I was lacking on a couple of ingredients, changed it up a bit...
Started off with a dry rub of cinnamon, some Searingly hot cayenne pepper Erika had picked up from some spice market, salt and pepper, flash seared the Lamb and then broiled it, and served it with a pesto yogurt sauce I grated some ginger root into. In all truth, the lamb was over done, BUT, the hot and sweet dry rub, cooled by the gingerpestoyogurt sauce was rockin'!
Then, for wine, I'd picked up an inexpensive 07 Rasteau Cotes du Rhone Villages that wasn't quite doing it for me, BUT I had a 1/4 bottle of Larner vineyard Grenache and Syrah, that on it's own was too overblown, but, when blended with the Rasteau to make my deux mondes cuvee, it was really interesting, juicy and complex, yet balanced, and a great combo for the lamb.
Some victories, some defeats, some new lessons, and now I feel like I'm ready to try some new challenges...
1 comment:
and they say things never change...
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