Holy Cow. We outdid ourselves. This morning I picked up some small
lobster tails and a good sized rack of lamb. Our first course was the
lobster tails. I used kitchen shears to split the backs and piggyback
them. They were baked for about 12 minutes at 425 and had a little
melted butter drizzled over them and a squeeze of lemon.

The lamb was rubbed with a mixture of three cloves of crushed garlic, a
pinch of thyme and rosemary, salt, pepper and olive oil. They were
roasted for about 15 minutes but were raw in the middle, so I cut them
up and grilled then for about a minute on each side in a hot pan. Holy
cow !!!! They were amazing.

Waiting for dessert.

"Dave Smith" > wrote in message
...
> Holy Cow. We outdid ourselves. This morning I picked up some small
> lobster tails and a good sized rack of lamb. Our first course was the
> lobster tails. I used kitchen shears to split the backs and piggyback
> them. They were baked for about 12 minutes at 425 and had a little
> melted butter drizzled over them and a squeeze of lemon.
>
> The lamb was rubbed with a mixture of three cloves of crushed garlic, a
> pinch of thyme and rosemary, salt, pepper and olive oil. They were roasted
> for about 15 minutes but were raw in the middle, so I cut them up and
> grilled then for about a minute on each side in a hot pan. Holy cow !!!!
> They were amazing.
>
> Waiting for dessert.

Sounds wonderful. The only addition I would like would be fiddleheads.
Are they in season now? What is their season? How do you fix them?
I used to braise them in a little water/butter mix, very little seasoning
other than s&p. Down here we see them fresh about 2 days per year.

pavane

On 12/31/2013 10:58 PM, pavane wrote:

>
> Sounds wonderful. The only addition I would like would be fiddleheads.
> Are they in season now? What is their season? How do you fix them?
> I used to braise them in a little water/butter mix, very little seasoning
> other than s&p. Down here we see them fresh about 2 days per year.
>
> pavane

I miss fiddleheads. My parents used to make me pick them in the wild.
End of April in sountern Ontario if I'm remembering correctly

On 2014-01-01 12:14 PM, Hench wrote:

>
> I miss fiddleheads. My parents used to make me pick them in the wild.
> End of April in sountern Ontario if I'm remembering correctly


There are kinds of ferns in the woodlot behind us. I walk back there
almost every day with the dog and I don't know how is is possible but I
have never seen the little fiddleheads. I love them, but they are a
very pricey little treat. The cost per pound is high and you don't get
many in a pound.

"Dave Smith" > wrote in message
...
> On 2014-01-01 12:14 PM, Hench wrote:
>
>>
>> I miss fiddleheads. My parents used to make me pick them in the wild.
>> End of April in sountern Ontario if I'm remembering correctly
>
>
> There are kinds of ferns in the woodlot behind us. I walk back there
> almost every day with the dog and I don't know how is is possible but I
> have never seen the little fiddleheads. I love them, but they are a very
> pricey little treat. The cost per pound is high and you don't get many in
> a pound.

I had to look them up because I didn't know what they are and look what I
found

www.orionn49.com/fiddleheads.htm?
According to Agriculture Canada ostrich fern fiddleheads are rich in ...
Bracken fern fiddleheads contain a carcinogen and have been linked to
stomach cancer ...

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On 2013-12-31 10:58 PM, pavane wrote:
>
>> The lamb was rubbed with a mixture of three cloves of crushed garlic,
>> a pinch of thyme and rosemary, salt, pepper and olive oil. They were
>> roasted for about 15 minutes but were raw in the middle, so I cut them
>> up and grilled then for about a minute on each side in a hot pan. Holy
>> cow !!!! They were amazing.
>>
>> Waiting for dessert.
>
> Sounds wonderful. The only addition I would like would be fiddleheads.
> Are they in season now? What is their season? How do you fix them?
> I used to braise them in a little water/butter mix, very little seasoning
> other than s&p. Down here we see them fresh about 2 days per year.

Here in southern Ontario they come out in May, around the same time we
see asparagus. When we cook fiddleheads we scrape off the bears and soak
them in salted water for about an hour and then boil them for about 12
minutes.

On 12/31/2013 9:38 PM, Dave Smith wrote:
> Holy Cow. We outdid ourselves. This morning I picked up some small
> lobster tails and a good sized rack of lamb. Our first course was the
> lobster tails. I used kitchen shears to split the backs and piggyback
> them. They were baked for about 12 minutes at 425 and had a little
> melted butter drizzled over them and a squeeze of lemon.
>
I have some small lobster tails in the freezer. Yes, cut away the
membrane with shears. Then loosen the tail meat (not completely) and
flip it over on top of the shell. Brush with melted butter seasoned
with pepper, a dash of lemon. I cook them under the broiler in the
electric oven, not too close to the element. Remove to a platter, brush
with more melted butter.

> The lamb was rubbed with a mixture of three cloves of crushed garlic, a
> pinch of thyme and rosemary, salt, pepper and olive oil. They were
> roasted for about 15 minutes but were raw in the middle, so I cut them
> up and grilled then for about a minute on each side in a hot pan. Holy
> cow !!!! They were amazing.
>
Sounds quite tasty! There are no good prices on lamb here in SC this
time of year. I'll have to wait.

> Waiting for dessert.

Enjoy! Happy New Year!

Jill

On 2014-01-01 12:44 AM, jmcquown wrote:

>> The lamb was rubbed with a mixture of three cloves of crushed garlic, a
>> pinch of thyme and rosemary, salt, pepper and olive oil. They were
>> roasted for about 15 minutes but were raw in the middle, so I cut them
>> up and grilled then for about a minute on each side in a hot pan. Holy
>> cow !!!! They were amazing.
>>
> Sounds quite tasty! There are no good prices on lamb here in SC this
> time of year. I'll have to wait.
>


The lamb was more reasonably priced than roast beef. We had invited my
brother and his wife for dinner for tonight and said we were going to
have roast beef. I felt committed, even after seeing the outrageous
price. While I was wavering a number of other people came along, looked
at the prices and left.

"Dave Smith" > wrote in message
...
> Holy Cow. We outdid ourselves. This morning I picked up some small
> lobster tails and a good sized rack of lamb. Our first course was the
> lobster tails. I used kitchen shears to split the backs and piggyback
> them. They were baked for about 12 minutes at 425 and had a little
> melted butter drizzled over them and a squeeze of lemon.
>
> The lamb was rubbed with a mixture of three cloves of crushed garlic, a
> pinch of thyme and rosemary, salt, pepper and olive oil. They were roasted
> for about 15 minutes but were raw in the middle, so I cut them up and
> grilled then for about a minute on each side in a hot pan. Holy cow !!!!
> They were amazing.
>
> Waiting for dessert.

Yum! Never mind dessert

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