La Cucina Anabolica Italiana

Nutrition
681

While that’s starting to bake, take a handful of the mints and crush them up. I wrapped mine in a cloth, then beat the shit out of them with the rolling pin. Try to get it pretty fine. I was lazy here and you see some lumps, but that’s OK, too. It just breaks down easier in the pan when it’s fine.

So, after the mints, put your pan back on lowish heat. I just used the one I sauteed in to get the oil and cooked chives and stuff. YOu can use a new pan if you want.

Add the cream. I just used maybe 5 TBL or so for the one chop.

DON’T LET IT JUST SIT THERE, YOU HAVE TO KEEP IT MOVING OR IT WILL BURN!

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9 of 14

Quickly add the crushed candy mints.

Keep this moving. The powder will break down and thicken in the oil and cream. It will start bubbling up.

KEEP IT MOVING.

It’s done when you think it’s done :wink: It will be thick but still pour fluidly.

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By now, Lambchop should be done baking.

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As that candy mint sauce is finishing up, go ahead and pour it on a dish so it doesn’t keep cooking in the pan. It’s OK if it sits for a moment or two while you get the lamb out of the oven.

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Place the chop on the sauce and VOILA! Serve that puppy up!

The mint sauce just freakin ROCKS with the juices of the lamb.

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13/14

Oh, my.

Note the little mint chunks. The colors are a nice touch.

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14/14

Money shot!!!

Seriously-- enjoy. This is a panty remover (or boxer remover) if your sig-other isn’t a PETA person and likes baby critters.

Serve with bottles of Shiraz, Merlot, or Rioja to expedite removal of clothing.

Good luck!

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[quote]MaximusB wrote:
Hey Steely,

Things are lookin’ damn good there. Just curious, in the past pic you posted, is that an iron skillet or one of those non-stick skillets? I am debating about getting one and hear they are great. [/quote]

Grazie Fratello!

There are 2 pans featured in the lamb dish-- my stovetop non-stick skillet and my trusty old family hand-me-down heavy iron skillet.

I sauteed in the non-stick, and baked in the iron skillet.

I use that iron skillet for EVERYTHING (look at previous recipes). I love it (although eggs are easier to clean up in the non-stick…). I even grill with it.

689

Looks pretty damn tasty, man. Your recipes are awesome.

690

Steely, what do you bake the lamb at? Also this looks amazing and I’ll be trying it this week and hope it turns out half as good as yours. You truly are fricken amazing. (See now you have a fan club to rival PX’s fan club).

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[quote]LiquidMercury wrote:
Steely, what do you bake the lamb at? Also this looks amazing and I’ll be trying it this week and hope it turns out half as good as yours.[/quote]

Thanks LM!

I baked it at 400 for about 10 mins after sauteeing it. Of course, that’s just a guideline. That might change depending on how well you know your oven.

I like the lamb medium. If someone likes it more or less cooked, they should adjust time cooked.

The big thing is to get it as much seared as possible without burning it.

Good luck!

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Any suggestions on how to properly sear? I always seem to have problems doing this.

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[quote]LiquidMercury wrote:
Any suggestions on how to properly sear? I always seem to have problems doing this.[/quote]

Heat pan. Add oil. Add meat!

The trick is to get the pan and oil hot, but not TOO hot. Keep the meat moving. Just little love taps here and there so one place on the cut doesn’t just sit and burn.

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[quote]SteelyD wrote:
“The Anabolic, Italian Kitchen”

It’s all about iron… and lifting said iron… and sweat… and passion… and determination… and goals…

… and food cough, cough… I mean, nutrition.

Regardless of your goals-- “git hyooge” or “ript abzzz”, ya gotta eat, and ya gotta eat right.

I grew up in an Italian family that owned a small meat market and before that, we were farmers. We know food-- and we know how to grow it, raise it, and cook it.

[/quote]
As an Italian would you say there is such a thing as too much olive oil?

I ask this because I tend to cook everything in olive oil and at times, if I feel like it I’ll have a couple of tablespoons of the stuff as well.

When my diet is on par I’d say I’m getting through 300ml a day sometimes.

I love the stuff and I basically cook everything in the frying pan. Steak, stir fry, chicken, bacon, sausages - everything goes with olive oil.

I don’t know if there is such a thing as too much olive oil?

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[quote]BruceLeeFan wrote:

[quote]SteelyD wrote:
“The Anabolic, Italian Kitchen”

It’s all about iron… and lifting said iron… and sweat… and passion… and determination… and goals…

… and food cough, cough… I mean, nutrition.

Regardless of your goals-- “git hyooge” or “ript abzzz”, ya gotta eat, and ya gotta eat right.

I grew up in an Italian family that owned a small meat market and before that, we were farmers. We know food-- and we know how to grow it, raise it, and cook it.

[/quote]
As an Italian would you say there is such a thing as too much olive oil?

I ask this because I tend to cook everything in olive oil and at times, if I feel like it I’ll have a couple of tablespoons of the stuff as well.

When my diet is on par I’d say I’m getting through 300ml a day sometimes.

I love the stuff and I basically cook everything in the frying pan. Steak, stir fry, chicken, bacon, sausages - everything goes with olive oil.

I don’t know if there is such a thing as too much olive oil?[/quote]

Do you mean too much olive oil for a given recipe or too much olive oil in your total diet?

I don’t know-- I’m not a doctor.

You can certainly ruin a dish with too much oil or too much of anything.

As far as your diet goes, I have no clue. I’m sure too much of anything can be bad. I don’t know of anyone who drinks a bottle of olive oil a day if that’s what you’re asking. Millions of italians (and non-italians) eat olive oil every day in some dish or another.

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Just re-read 80% of the thread. I’m so hungry now. I blame you, Steely. lol. I have 5lbs of raw hamburger and 6 lbs of chicken breast I got just today. Might have to go shopping for a few more supplies, but I might give a couple of the recipies in here a go. If nothing else I’m going to try stuffing chicken breasts, maybe with jalepeno slices and onion slices or garlic cloves.

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[quote]Blaze_108 wrote:
Just re-read 80% of the thread. I’m so hungry now. I blame you, Steely. lol. I have 5lbs of raw hamburger and 6 lbs of chicken breast I got just today. Might have to go shopping for a few more supplies, but I might give a couple of the recipies in here a go. If nothing else I’m going to try stuffing chicken breasts, maybe with jalepeno slices and onion slices or garlic cloves.[/quote]

Go for it dude!

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Steely, do you cook anything with beer or alcohol, marinate with it maybe?

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[quote]Brother Chris wrote:
Steely, do you cook anything with beer or alcohol, marinate with it maybe?[/quote]

Yep!

Off the top of my head-- wine in the spaghetti sauce, wine when doing veal cutlets, crabs/lobster in beer, beer chicken. Sometimes liqueurs in sauces/marinades.

Got something in mind?

700

I once randomly poured in white wine into homemade chicken curry while I was making it, turned out amazing.