Adventures in Cookbysitting

As some of you may have read at that blog of ill repute, I–stupidly–attempted to make a rather involved meal and keep the babby happy while Mr. Slayer did some fantasy kickball thing or whatever. (Have I mentioned I don’t pay attention to sports?) So’s you don’t think Mr. Slayer sits around in a wifebeater threatening to withhold his ginormous dong if I don’t make him kingly meals, I should add the caveat that I prolly just should have scrapped this dinner idea and let him do his own thing or made something simpler. 

ANYHOO, I made grilled lambchops, tomatoes and pita along with some homemade raita. (You can find a hundred variations of this I made this batch with a little lemon, honey, cayenne, cumin and mint.)

The grill marks prove I am a good cook

Anyway, if you want to do something similar, start by marinating the chops. For my marinade I used:

  • Juice of 2 lemons
  • About equal parts olive oil
  • 2 to 3 cloves garlic, crushed or minced
  • Greek seasoning or just salt and pepper and maybe some dried oregano or something
  • A dash of sugar or honey
  • Chopped fresh dill and/or parsley and/or mint

Anyway, marinate the chops (I marinate stuff for up to 48 hours!) then grill them on a smoking hot grill  for probably no more than like, 2 minutes and 30 seconds on each side. Maybe even less if you like your chops on the rare side.  Do the the pita first though.

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29 thoughts on “Adventures in Cookbysitting

  1. Oh, had you considered mushing up a chopped chili, some garlic and spring onion and 2 tsp of brown sugar in a mortar & pestle, then adding lime juice and some nuoc mam to taste? Before sloshing it over some skirt steak you've grilled really quickly and then sliced thinly and draped over a bit of crispy lettuce?Because if not, you really should.For some strange reason, your w/v thinks I'm a dorks. Not nice.

  2. Oh, had you considered mushing up a chopped chili, some garlic and spring onion and 2 tsp of brown sugar in a mortar & pestle, then adding lime juice and some nuoc mam to taste? Before sloshing it over some skirt steak you've grilled really quickly and then sliced thinly and draped over a bit of crispy lettuce?Because if not, you really should.Oh YUM.

  3. Use your exact marinade, but in a drained greek yogurt (or buttermilk). The dairy and fat add a tenderness and richness to the Lamb that is hard to capture otherwise.Also, check out Lamb Round Bone (Leg) chops. They're more tender, you can control for the thickness, and you can sear them hot and finish them in the oven or cut 'em up for curries. It's an awesome cut, and I'm currently paying $8 a pound. Winner.

  4. Lamb and Goat are by far the most interesting non-game proteins wandering around today. Unlike EVERY other cut of meat you can buy, they do not eat grains or "feed" but actually graze on various grasses and plant matter. So unlike beef or pork or farm raised birds, they have that vaguely gamey tang that makes every other cut of mammalian protein just flat and boring.When I was young, I would go duck hunting with my dad's friends. (Full disclosure – I can't hit a bird on the wing with a guided missile), but the difference between the inland ducks that ate grass seeds and grains and the coastal duck with the fishy oily sheen was massive, and illustrative.Terrestrial proteins are hard to differentiate, and often we shrug and try to make something interesting out of modern pork or turkey, but there are still windows of experience worth pursuing…

  5. If you can buy it in a store, your Venison is farm raised. Much better to forge a relationship with a hunter – mostly animals yield way more protein than one family can consume, and they will share. If you ever get the chance to sample REAL venison or real wild pig you'll find the difference in flavor, both complexity and volume, between that and what you can get in the grocery store to be mind boggling. Deer, Elk, Pig, Duck and Pheasant are precious commodities in mikey world. It's especially intriguing to eat something you killed, but game on a diet of acorns and mushrooms and insects and high country grazing is beyond anything they do in Kobe…

  6. Z, the bacon off the back of an energetic, well fed three year old feral pig is something to behold. It's rich in a way that can't describe, whether you smoke it or not. And if you've never sat in a hunting camp at sunrise eating a bunch of fried eggs and a venison flank steak with a scalding hot cup of camp coffee and clouds of steam punctuating your every satisfied grunt and smile, particularly on the shore of a lake in the far back country (the east side of Lake Pilsbury comes immediately to mind), you've missed an essentially and distinctly human moment where you can actually FEEL your connection to the ages…

  7. Deer, Elk, Pig, Duck and Pheasant are precious commodities in mikey world.One of the advantages of living in a hunting State. Wild game is readily available, and as mikey says, it is NOM NOM NOMMY.Rabbit included. Hassenpfeffer, anyone?

  8. Do NOT misunderstand.Hunting is not a sustainable model for community. Communities were not built on protein, they were built on carbohydrates.It wasn't until people had figured out how to raise enough grains to feed themselves that they considered raising a little more to feed the animals.More interesting is not the past, but the future. We're going to have less, and do less, and be less. And it might just be worth considering that a chicken or a pig or a goat might make the difference for your family. But you'll have to kill it, clean it, butcher it and preserve it. Start thinking about it…

  9. It wasn't until people had figured out how to raise enough grains to feed themselves that they considered raising a little more to feed the animals.I have always kind of thought the real acceleration of this process came when some brilliant proto-mikey discovered the ways you could make grains into mind-altering drugs.

  10. More interesting is not the past, but the future. We're going to have less, and do less, and be less. And it might just be worth considering that a chicken or a pig or a goat might make the difference for your family. But you'll have to kill it, clean it, butcher it and preserve it. Makes it easier to be a zombie.Is it still 'long pig' if you have departed the species due to death?Also, all you coast-living motherfuckers, just get your eyes off our big-ass freshwater….

  11. If you can buy it in a store, your Venison is farm raised.HA HA I can buy feral pork, goat, venison and wallaby in a local store.The wallabies come from a feral population in Banks Peninsula down by Christchurch.The Frau Doktorin has mental blocks about eating Bambi or Skippy but she can cope with the pork.I put them all in the curry, just to make Trevor sad.

  12. I grew eating on wild game. Dear old Dad was assoc warden at the Federal Prison in Lompoc. Fucker would poach deer, pig and what have you from the prison grounds. I only passed science because I took all the brains, hearts and other organs to my teacher so the class could use them to dissect. Lompoc is in California.Ever had a deer run through you backyard and tear down your laundry? I have. In coastal MD, when I was seven. I can still see those white sheets hanging on his antler's as our dumb dog followed, barking his fool head off.We had pheasant for Thanksgiving back then.

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