Friday night is Gerry's choice and at least half of the time he chooses lamb which is amazing to me since he really did not like lamb until a few years ago. Tonight's entree came from our Bobby Flay Cooks American cookbook. The rib chops were seasoned with salt and pepper and seared in oil over high heat on the stove top and then transferred to the oven to finish cooking. The chops were then transferred to a plate and allowed to rest.
In the same pan, shallots, celery and carrots were browned and then the pan was deglazed with wine and allowed to reduce. Some chicken stock went in and was allowed to reduce again. The sauce was strained into a small saucepan and peppercorns and currants were added. The sauce was finished by whisking in butter and tarragon.
The chops were served with the sauce drizzled over. The sides were garlic mashed potatoes, and roasted broccoli.
Another delicious dinner!
I thought it would be fun to share my thoughts and favorite food tidbits with everyone using this medium. I love exploring different techniques and ingredients from around the world.
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