One full day… One full day of meals, and now we are on dinner. (I promise I won’t do this often.)
I bought lamb chops from the supermarket, grass fed from Australia. The first part is good, very good, but unfortunately the latter part is hardly locavore. Nancy, I gotta get back down to the farm! (For a lot of reasons, not just immediate gratification of food, even if that’s what this blog is about…)
All right, dinner:
2 shoulder lamb chops, grass-fed, Australian. Well, better than Cargill or something.
4 ounces pencil-thin asparagus, end of stalks removed, and otherwise broken into about 2 inch segments. Yes, these things probably came from Mexico, while we are currently investigating locavore habitats and my failings in this regard.
6 ounces white button mushrooms from who knows where.
An ounce or two of beet “greens/purples” which are definitely local.
2 shallots, finely sliced, and from the supermarket
Just enough extra virgin olive oil from Greece, and this stuff is definitely deep green-colored.
Fennel seed from Penzey’s, from where ever they get it.
Ground pepper, “Rainbow Peppercorns” from Trader Joes, which I now note sources this from Brazil, India and Malaysia, and then, for some unknown reason, packages this in South Africa. Seriously, I just noticed this. I’m not opposed to outsourcing, but this seems a little extreme.
Oregano. Trader Joe’s says this is “wild harvested” oregano from the Mediterranean.
Parmesan cheese. Imported by Boar’s Head from some undisclosed location. This stuff has been in my freezer from since when ever. (Or, occasionally, hard-packed a couple of times into coolers during those horrid power outages of 2011.)
Hot sauce, perhaps about a dribble or two. I currently use Cholula, which seems normal enough. It is imported from Mexico.
To make dinner:
Marinate the chops in the tamari and the vinegar, and in the ground pepper (add a dash of salt if you like), and just a drip or two of hot sauce. Two hours or so.
For the meat, I used the George Foreman Grill: The Lean Mean Fat Reducing Grilling Machine, which has been sitting around here for at least 8 years, maybe longer. The thing was probably made in China, but I haven’t wanted to look to verify. Fat, by the way, isn’t necessarily bad — depends on the type, and as I suspect, the quantity. These lamb chops did not look like they would be deprived if I used this grill. Basically, as things cook, excess fat drains off and into another pan which can be discarded.
Since I had butter at breakfast, and since the grassfed lamb has its own beneficial fat profile, I went with extra virgin olive oil for the veggies.
Put the lamb chops into the grill. Cooking time will depend on thickness of the cut. I’d say 5 to 9 minutes, depending.
Cook the mushrooms and shallots in a skillet with the olive oil and fennel seed. When these are mostly done, add all the other veggies, more pepper, oregano, and yes, some tamari sauce here too. Once the other veggies are added, maybe 4-5 minutes. Add the cheese shreds in the last minute or minute and a half. Mix around a bit as it cooks.
Yum, and the extra stuff was awesome at lunch today, too! (Ate it with a simple veggie salad and the other half of the grapefruit from Wednesday’s breakfast.)