BAsic sear roasted lamb chops

Instructions

1. 1Heat the oven to 400°F and arrange a rack in the middle.
2. 2Pat the lamb chops dry with paper towels, then season generously all over with salt and pepper.
3. 3Place a thin film of oil in the bottom of a large ovenproof frying pan and heat over medium-high heat until smoking. Add the lamb chops and cook undisturbed until a golden-brown crust forms on the bottom, about 3 minutes. Flip and cook undisturbed until the second side is golden brown and crusty, about 3 minutes more.
4. 4Transfer the pan to the oven and roast until the chops register 130°F on an instant-read thermometer for medium rare, about 8 to 10 minutes. Remove from the oven and transfer the chops to a cutting board or serving platter. Tent with foil and let rest 5 minutes before serving.

Pan seared snapper

Ingredients

• 1/2 medium bok choy (about 1/4 pound)
• 2 teaspoons vegetable oil
• 2 teaspoons Asian sesame oil
• 1 carrot, scored lengthwise and sliced thin crosswise
• a 1 1/2-inch piece peeled fresh gingerroot, cut into fine julienne strips (about 1/4 cup)
• 2 tablespoons Scotch
• 2 cups low-salt chicken broth
• 1 teaspoon sugar
• 2 scallions, cut into 2-inch julienne strips
• 2 small (4 to 5 ounces each) red snapper or other white fish fillets with skin
• 1/2 teaspoon cornstarch
• 1/2 teaspoon curry powder

• Garnish: fresh coriander sprigs

Preparation

Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.

NOTES:

I usually sub onion for scallion and put it in with the ginger
Can sub sake for scotch
Usually use whatever seasoning in lieu of currry
Any leafy greens for bok choi.  Spinach

Chimmichuri

Ingredients

Nutrition

Servings 6 Units US

• 1 bunch flat leaf parsley
• 8 cloves garlic, minced
• ³⁄₄ cup extra virgin olive oil
• ¹⁄₄ cup red wine vinegar
• 1 lemon wedge (juice of) or lime
• 1 tablespoon diced red onion (can be omitted)
• handful of cilantro
• 1 teaspoon black pepper
• ¹⁄₂ teaspoon salt

Directions

1. Pulse parsley in processor to chop.
2. Add remaining ingredients and blend.
3. Separate sauce into equal parts.
4. (Use half for basting or marinade).
5. (Use other half for table service).