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Let's Cook!

chinwe

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Best Ever Lamb Chops in Just 20 Minutes.

INGREDIENTS
• 8 lamb loin or rib chops (1-inch thick)
• 1 tablespoon chopped fresh thyme leaves, plus 1 large sprig
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter, divided
• 1 small shallot, finely chopped
• 1 large garlic clove, smashed
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest

Preparation​

1. Season the lamb. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
2. Cook the lamb. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you're using thicker lamb chops, this could take up to 10 minutes).
3. Turn the lamb. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
4. Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
5. Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
6. Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
7. Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately


BON APPETIT
 

Blackgravity

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    I made some Shrimp Scampi the other day, it's fast and easy to make. you really only need to have some bread sticks with it and you're good.

    Ingredients​

    • 1 lb pasta like spaghetti, angel hair, or linguine
    • 1 lb large shrimp
    • salt
    • 2 tbsp olive oil
    • 4 tbsp butter
    • 4 garlic cloves
    • 1/2 tsp crushed red pepper flakes
    • 1 tbsp butter additional
    • 1/2 cup dry white wine
    • 1 lemon - juice only
    • 2 tbsp minced fresh parsley
    • salt

    Instructions​

    • If you got shrimp still in shells, it would need to be cleaned and deveined before cooking.
    • Cook pasta in boiling salted water until it is al dente, drain off the water and set aside.
    • Measure and prepare the remaining ingredients before starting to cook because this recipe cooks fast.
    • Season shrimp with some salt and toss so the seasoning is spread evenly.
    • In a large skillet, melt butter and add olive oil.
    • Smash garlic, mince it and add it to the skillet. Add red pepper flakes too and saute garlic and pepper flakes until garlic is browned.
    • Add shrimp to the skillet and cook until it turns opaque on one side.
    • Flip all the shrimp and cook until it’s just turned opaque on the other side. Take shrimp out of the pan but leave butter and garlic behind.
    • Add a little more butter and let it melt.
    • Pour in white wine, mix, and let it simmer for a few minutes.
    • Add lemon juice and season the sauce with some salt—return shrimp to the skillet.
    • Cook for about a minute, stir in parsley and add cooked pasta. Toss everything together and serve.
     

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    The Haze Of Our Lives

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    I made some Shrimp Scampi the other day, it's fast and easy to make. you really only need to have some bread sticks with it and you're good.

    Ingredients​

    • 1 lb pasta like spaghetti, angel hair, or linguine
    • 1 lb large shrimp
    • salt
    • 2 tbsp olive oil
    • 4 tbsp butter
    • 4 garlic cloves
    • 1/2 tsp crushed red pepper flakes
    • 1 tbsp butter additional
    • 1/2 cup dry white wine
    • 1 lemon - juice only
    • 2 tbsp minced fresh parsley
    • salt

    Instructions​

    • If you got shrimp still in shells, it would need to be cleaned and deveined before cooking.
    • Cook pasta in boiling salted water until it is al dente, drain off the water and set aside.
    • Measure and prepare the remaining ingredients before starting to cook because this recipe cooks fast.
    • Season shrimp with some salt and toss so the seasoning is spread evenly.
    • In a large skillet, melt butter and add olive oil.
    • Smash garlic, mince it and add it to the skillet. Add red pepper flakes too and saute garlic and pepper flakes until garlic is browned.
    • Add shrimp to the skillet and cook until it turns opaque on one side.
    • Flip all the shrimp and cook until it’s just turned opaque on the other side. Take shrimp out of the pan but leave butter and garlic behind.
    • Add a little more butter and let it melt.
    • Pour in white wine, mix, and let it simmer for a few minutes.
    • Add lemon juice and season the sauce with some salt—return shrimp to the skillet.
    • Cook for about a minute, stir in parsley and add cooked pasta. Toss everything together and serve.
    Great share Fam!!!
     

    Sapphire

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    Kanu

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    Garlic pork, mashed pumpkin, broccoli.