We started off with smoked salmon, thinly sliced red onion, capers and
served with sour cream with horseradish.

The main course was herb crusted rack of lamb, roasted potatoes, steamed
asparagus (Yes Jill, asparagus again) and salad with blue cheese
dressing. All turned out well, though the lamb was cooked a little past
perfect. I have done this recipe several times and each time it was
pretty much raw. It is supposed to be seared for two minutes on each
side in a pan and then 14-18 minutes in a 450 F oven. I thought that if
15 minutes was less than rare it might be better with 20 minutes. I had
not expected that it would go from almost raw to medium well in the
extra 5 minutes.

On Fri, 1 Jan 2021 22:20:22 -0500, Dave Smith wrote:

> We started off with smoked salmon, thinly sliced red onion, capers and
> served with sour cream with horseradish.
>
> The main course was herb crusted rack of lamb, roasted potatoes, steamed
> asparagus (Yes Jill, asparagus again) and salad with blue cheese
> dressing. All turned out well, though the lamb was cooked a little past
> perfect. I have done this recipe several times and each time it was
> pretty much raw. It is supposed to be seared for two minutes on each
> side in a pan and then 14-18 minutes in a 450 F oven. I thought that if
> 15 minutes was less than rare it might be better with 20 minutes. I had
> not expected that it would go from almost raw to medium well in the
> extra 5 minutes.

Breakfast: "The PPP" - Stuffed bell pepper hoagie with provolone and
pesto.

Lunch: Home-smoked brisket(*)

Dinner: Ham, cabbage, potatoes.

(*) I'm always checking meats for mis-marked stuff. This was a
Prime trimmed brisket marked at the Select, untrimmed packer cut
price for $2.06/lb.

-sw

Sqwertz wrote:
> On Fri, 1 Jan 2021 22:20:22 -0500, Dave Smith wrote:
>
>> We started off with smoked salmon, thinly sliced red onion, capers and
>> served with sour cream with horseradish.
>>
>> The main course was herb crusted rack of lamb, roasted potatoes, steamed
>> asparagus (Yes Jill, asparagus again) and salad with blue cheese
>> dressing. All turned out well, though the lamb was cooked a little past
>> perfect. I have done this recipe several times and each time it was
>> pretty much raw. It is supposed to be seared for two minutes on each
>> side in a pan and then 14-18 minutes in a 450 F oven. I thought that if
>> 15 minutes was less than rare it might be better with 20 minutes. I had
>> not expected that it would go from almost raw to medium well in the
>> extra 5 minutes.
> Breakfast: "The PPP" - Stuffed bell pepper hoagie with provolone and
> pesto.
>
> Lunch: Home-smoked brisket(*)
>
> Dinner: Ham, cabbage, potatoes.
>
> (*) I'm always checking meats for mis-marked stuff. This was a
> Prime trimmed brisket marked at the Select, untrimmed packer cut
> price for $2.06/lb.
>
> -sw

That's outstanding!Â* That was probably less than a third of what it
should have cost.Â* We can't find any decent briskets here for any
price.Â* Pork shoulders have been easier.

On Friday, January 1, 2021 at 10:20:29 PM UTC-5, Dave Smith wrote:
> We started off with smoked salmon, thinly sliced red onion, capers and
> served with sour cream with horseradish.
>
> The main course was herb crusted rack of lamb, roasted potatoes, steamed
> asparagus (Yes Jill, asparagus again) and salad with blue cheese
> dressing. All turned out well, though the lamb was cooked a little past
> perfect. I have done this recipe several times and each time it was
> pretty much raw. It is supposed to be seared for two minutes on each
> side in a pan and then 14-18 minutes in a 450 F oven. I thought that if
> 15 minutes was less than rare it might be better with 20 minutes. I had
> not expected that it would go from almost raw to medium well in the
> extra 5 minutes.

I had salad, baked salmon, and bread. The leftover salmon is marinating
in lemon vinaigrette with thinly sliced onions. It'll be served on a salad.

Cindy Hamilton