Mar 21, 2009 #1 Gary in VA Head Chef Joined Mar 15, 2005 Messages 1,411 Location McGaheysville, Virginia Last nights dinner Rack of lamb chops on a port wine cherry sauce (hard to see the sauce it is on the bottom) with sauteed asperigas and roasted sweet tater... quite a colorful and dang tasty meal and of course a Virginia Merlot
Last nights dinner Rack of lamb chops on a port wine cherry sauce (hard to see the sauce it is on the bottom) with sauteed asperigas and roasted sweet tater... quite a colorful and dang tasty meal and of course a Virginia Merlot
Mar 21, 2009 #2 Toby Keil Executive Chef Joined Jan 15, 2008 Messages 2,669 Location Thousand Oaks, CA That meal looks killer and the lamb is cooked perfect...nice job.
Mar 21, 2009 #3 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach well la te da...you one of them AIG execs? I'm thinking fried bolonie down here.
Mar 21, 2009 #4 Puff1 Chef Extraordinaire Joined Feb 3, 2006 Messages 12,331 Location Warren, Mi. Looks like it's straight out of a five star restaurant. Nice!!
Mar 21, 2009 #5 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. I'd eat that!
Mar 21, 2009 #6 B big dude Sous Chef Joined Feb 26, 2008 Messages 617 Location Greenback, Tn That's some great looking grub - elegant.
Mar 21, 2009 #7 Unity Executive Chef Joined Jun 24, 2006 Messages 2,694 Location Virginia near Washington DC Darn, I looked at that while I was hungry. Looks excellent, Gary! --John
Mar 22, 2009 #8 Helen_Paradise Head Chef Joined Jun 27, 2005 Messages 1,245 Location SoCal Looks really nice!
Mar 22, 2009 #9 Justaguy Sous Chef Joined Mar 1, 2009 Messages 565 Location Utah Lamb is very underrated. It's real tasty and usually cheap. Ground lamb is great for homemade gyros.
Mar 24, 2009 #10 dmtky Senior Cook Joined Sep 25, 2008 Messages 239 Location Berry, Kentucky Great job Gary, I've never tried cooking lamb but this makes me want to.
Mar 24, 2009 #11 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach Gary had a little lamb, little lamb, little lamb....
Mar 24, 2009 #12 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas Very nice.
Mar 24, 2009 #13 Gary in VA Head Chef Joined Mar 15, 2005 Messages 1,411 Location McGaheysville, Virginia Captain Morgan said: Gary had a little lamb, little lamb, little lamb.... Click to expand... cut it up and grilled its ass, grilled its ass, grilled its ass.... cut it up and grilled its ass and ate it off the bone.
Captain Morgan said: Gary had a little lamb, little lamb, little lamb.... Click to expand... cut it up and grilled its ass, grilled its ass, grilled its ass.... cut it up and grilled its ass and ate it off the bone.
Mar 24, 2009 #14 Puff1 Chef Extraordinaire Joined Feb 3, 2006 Messages 12,331 Location Warren, Mi. Gary in VA said: [quote="Captain Morgan":227uz48b]Gary had a little lamb, little lamb, little lamb.... Click to expand... cut it up and grilled its ass, grilled its ass, grilled its ass.... cut it up and grilled its ass and ate it off the bone.[/quote:227uz48b]
Gary in VA said: [quote="Captain Morgan":227uz48b]Gary had a little lamb, little lamb, little lamb.... Click to expand... cut it up and grilled its ass, grilled its ass, grilled its ass.... cut it up and grilled its ass and ate it off the bone.[/quote:227uz48b]
Mar 24, 2009 #15 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas Off topic but I just spent the last 60 seconds staring at the avatars in post 4 and 5.
Mar 25, 2009 #16 007bond-jb Master Chef Joined Dec 29, 2006 Messages 6,429 How did I miss this post, ****** them look fine. I love's lamb.