Weekly Menu — 6/1/2013

Week of June 1st

Saturday:
  • We are headed to Lexington Market to sample Baltimore’s most famous crab cakes for lunch (it’s a shame we haven’t done this before). We plan to pick up fresh whole fish at the market to toss on the grill this evening.

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Sunday:
  • Some type of pasta or risotto, depending on what I find at the Baltimore Farmer’s Market. I am thinking either a pappardelle with fresh vegetables (peas, asparagus, perhaps some arugula) and prosciutto. Or, I may try a risotto with strawberries, black pepper and blue cheese. We had this at Cinghiale last weekend and it was utterly outstanding. I am eager to try to reproduce the dish at home.
  • Whole steamed artichokes
  • Salad or grilled Farmer’s Market vegetables

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Monday:

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Tuesday:

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Wednesday:

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Thursday:
  • Leftover grilled chicken
  • Green salad or grilled vegetables, depending on what remains in our fridge

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Friday:
  • OUT!

World’s Best Lamb Chops

Lamb Chops with Green Herb Chutney & Grilled Asparagus

Lamb Chops with Green Herb Chutney & Grilled Asparagus

At least, the world’s best according to Planet Barbecue author Steven Raichlen. I have to say he may be right. His intro into this recipe for Lucknowi lamb chops was too alluring and challenging to pass up. How could you read the following and NOT make these chops?

“How far would you go to make what are arguably the world’s best lamb chops?” (Far, I tell ya! I would go real far!) “Are you willing to make a special trip to an Indian grocery store to pick up a few esoteric ingredients you probably won’t find at your local supermarket?” (Hell yes) “Are you willing to marinate the meat in two stages, one of which requires procuring either green papaya or a papaya-based meat tenderizer, like Adolph’s?” (Sure, why not?) Actually, I didn’t need to bother with this step as I thankfully can get my mitts on super tender lamb at our Farmer’s Market — hurrah!

And so I made the chops complete with the green herb chutney and his roasted eggplant salad with Jerusalem flavors. This is a stellar menu.

Eggplant Salad

Eggplant Salad

Weekly Menu — 5/25/2013

Week of May 25th

Saturday:

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Sunday:
  • We are dressing up and heading out for a fancy pants dinner and night on the town. Wheee! 

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Monday:

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Tuesday:
  • Poached eggs over mushrooms
  • Simple green salad

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Wednesday:

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Thursday:
  • Rotisserie chicken on the grill smothered in a strawberry-jalapeno BBQ sauce: I haven’t made this before, but I know I will tweak the recipe. I think it calls for too much sugar and not enough spice, so I will adjust accordingly.
  • Rotisserie grilled whole sweet onions: take whole, unpeeled Vidalia onions, shove them on to your rotisserie apparatus and grill until soft and caramelized, about 45 minutes. Split open onions, drizzle with olive oil and sprinkle with sea-salt and serve. These onions are sweet, buttery-soft and delicious.
  • Israeli salad: this is just a mix of chopped fresh fruits and vegetables dressed with lemon juice, olive oil and fresh herbs. Our version usually consists of finely chopped tomatoes, avocados, onions and cucumbers with plenty of freshly chopped mint.

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Friday:
  • Out to dinner tonight

Sunday Night Supper — Peas Galore!

Fresh Sugar Snap Peas

Fresh Sugar Snap Peas

I didn’t follow my original menu as planned due to a lack of baby artichokes at the market and a bumper crop of fresh and sweet sugar snap peas. The meal, however, turned out even better than expected, except for the pork tenderloin with rhubarb chutney, which was as boring as can be. Don’t bother. Most definitely DO bother, however, with a fresh snap pea salad with burrata cheese. This has spring and summer written all over it. It’s well worth it to hunt down fresh burrata as this rich and delicate cheese makes the dish. I cannot wait to tuck into this summer salad again. And again. And again.

Pork Tenderloin with Rhubarb Chutney

Pork Tenderloin with Rhubarb Chutney

Snap Pea Salad with Fresh Burrata

Snap Pea Salad with Fresh Burrata