No updates, I'm a shitty cook.

I haven't been doing a lot of the cooking this week, mostly writing. Sorry about that.

I did make buffalo chicken tenders. (Hey every night isn't a chefs tasting)

I'll come back again when I've got a new recipe.

Pork and Raspberry Sauce

It was pork night in the house of Lucidz last night, and I didn't feel like having anything heavy.

Either in a fever dream or in a different life, I've had pork with a raspberry sauce before... Wifey doesn't recall so, that is embarassing.

Anyways, heres what I got.

Pork:
1tsp Dried Thyme chopped finely or ground
1tsp Dried Sage ground
Sea salt
Black pepper
Olive oil

Sauce Ingredients:
2 tbsp Orange Juice
2 tbsp Chambord
1.5 tbsp white wine vinegar
1.5 tbsp balsamic
2 tbsp butter
1/2 shallot minced
1 glove garlic minced
Chicken broth (Optional)

Let the pork come to room temperature with all your herbs and salt and pepper rubbed into it.

Step 1: Put one tbsp butter in a sauce pan. Let melt completely

Step 2: Drop in shallots and garlic into butter, allow to become translucent

Step 3: Mix in all liquids for the sauce into the sauce pan, bring to a simmer, allow to reduce. Stir often.

Step 4: Preheat a heavy bottomed pan such as a cast Iron skillet on medium-high heat.

Step 5: While sauce reduces, place some olive oil in a paper plate (or real plate if you just like cleaning shit) Rub the pork in the olive oil on both sides, allowing it to coat.

Step 6: put the pork in the pan, allow to cook for about 4 minutes on each side or to desired doneness.

Step 7: Remove pork to plate, cover with foil, allow to rest.

Step 8: Taste your sauce, it should be sweet, with the hint of raspberry from the chambord. If it is too sweet, feel free to add chicken broth to taste.

Step 9: Place sauce in bottom of a plate, top with Pork, serve.

Lamb chops and balsamic reduction

So I felt like having lamb chops again...

I had just done the merlot sauce the night before with steaks so I needed something different.

I'm keeping this post short, coz the recipe is simple.

Season your lamb with thyme, basil and rosemary. Set it aside and let it get the flavors from the leaves. Heat up a cast iron skillet to medium. Put some olive oil in a plate and rub the lamb around in it to get a good coating.

Sear lamb on both sides, 2 minutes a piece. Remove the lamb, cover it with foil, crank down the heat on the skillet. Add 1/4 cup chopped shallots, a clove of garlic, 1/2 cup balsamic vinegar and 2/3 cup chicken broth.

Stir frequently while bringing up to a simmer. You should have bits of basil, rosemary, thyme and lamb chunks in there.

Allow to reduce half. Add in butter, salt and pepper to taste and desired consistency.

Quick, easy, delicious.

Steaks with the wine sauce

Tried the wine sauce with a 2" thick new york strip cut last night.

As predicted, fantastic.

NOM.

Cooking lamb tonight. Expect that recipe soon.