Monthly Archives: November 2012

  • Roasted Rack Of Lamb

    November 5, 2012

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    Roasted Rack of Lamb.

    Years ago, and we do mean years ago (ugh), we enjoyed some of our first “fine dining” in San Francisco and New York. The food was divine and we really felt transported to an entirely new world. Great fun with lifelong friends, and some of our most memorable experiences. We were also lucky enough to have a few friends who happened to be professional chefs, and they often gave us a little guidance on what a good fine dining experience “should” be. Our friend Chad, once said of a French-inspired fine dining experience, “if you don’t get world-class game, veal or lamb as the main dish you’ve been cheated”. And while we generally agree, the last Michelin 3-star we dined at served goat as the main course.The goat was very, very good, but also a sign that, perhaps, times have changed (or to get 3 stars these days you must be “unique”).

    Regardless, lamb often seems like a special, restaurant-only dish. But many lamb dishes are very easy to make at home, and the results are truly delicious. The easiest cuts to cook at home are lamb tenderloins and rack of lamb. (Lamb tenderloins are simply the loin cut from the rack of lamb- very expensive, hard to butcher and hard to find, but incredibly tender and flavorful. Get them if you can and sear in a hot pan for just a few minutes, slice and serve. Heaven.) But rack of lamb is widely available, attractive, flavorful and a simple dish to make. And the rack is not as “gamey” as other cuts of lamb. So not only is it tasty, but the rack is a good introduction to lamb for those who may be a bit scared by lamb’s reputation for strong flavors.

    As a bit of a downside, rack of lamb is often pricey, but it’s a special occasion / sunday dinner kind of dish, so we think it’s worth the cost. Also, most lamb in the states used to be imported from New Zealand, but these days many markets feature American grass-fed lamb that is just as good, often better, than imported lamb. We certainly need to give a plug to our friends the Poncias at Stemple Creek Ranch, their humanely raised, grass-fed lamb and beef are world-class. And domestic lamb is less expensive than imported. Good stuff, and something any locavore can get behind and enjoy.

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  • Weekly Cocktail #35: The Diamondback

    November 2, 2012

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    The Diamondback. The drink is well-named.

    When you read a lot of cocktail blogs (and we do) you get a sense of the drinks the writer may prefer. Some like classics, some prefer new creations, some like herbs and infusions and some go tiki. We tend to gravitate to citrus-based, tiki and “sparklers”, cocktails with champagne as the base. But we do have a special place in our hearts for what we call the “alchemy” cocktails, drinks that combine numerous, seemingly mismatched ingredients, but blend into unique and enjoyable flavors. The Last Word (gin, lime, maraschino and Chartreuse) and the Corpse Reviver #2 (gin, Lillet, Cointreau, lemon, absinthe) are some of our favorite “alchemy” cocktails. (You could even argue that the Martini is one of the original alchemy drinks.) And this week’s cocktail, the Diamondback, features its own special form of alchemy.

    The Diamondback is a simple combination of bonded rye whiskey, Laird’s bonded applejack and Green Chartreuse. All the booze is above 100 proof and there is nothing but the water from the ice to tame it. To say the Diamondback is a strong drink would be an understatement, it’s a bit of a punch to the mouth. But the flavors are true alchemy. The spicy rye mixes with the tangy applejack and the Chartreuse provides sweetness and herbal notes. In the end, you get a very strong, but warming and deeply flavored, sip. We like the Diamondback, but one is enough (and with 3 oz. of straight booze, don’t plan on driving) and it seems best to us as a fall and winter cocktail. But since its been raining and chilly, the Diamondback has been a treat at the very end of the day.

    The cocktail supposedly is named after the (now defunct) Diamondback Lounge of the Lord Baltimore Hotel in Baltimore Maryland. The recipe is first documented in Ted Saucier’s 1950’s cocktail book “Bottoms Up“. Saucier was the publicist for the Waldorf-Astoria hotel in New York and seemed to know his way around a bar. “Bottoms Up” not only has the recipe for the Diamondback, but also one of the first published recipes for the Last Word. It appears that Saucier also enjoyed “alchemy” cocktails. We are all for it.

    As for making the Diamondback, there are a few variations. We went with the “classic” version of 1 and 1/2 oz. rye and 3/4 oz. applejack and Chartreuse. We use Rittenhouse 100 proof for the rye. You don’t really have that much choice with the Applejack (Laird’s) and there is only one Green Chartreuse. Some people prefer a little less Chartreuse, as it is very sweet, and drop it to 1/2 oz. Other versions of the recipe suggest using Yellow Chartreuse. We tried that version, and while good, the softer, honeyed flavor  of the Yellow Chartreuse really makes for a different drink. We’re surprised someone hasn’t made up another “snake” name for this version of the Diamondback, but as long as it is dangerous, and perhaps venomous, the name should stick.

    The Diamondback:

    Ingredients:

    • 1 and 1/2 oz. rye whiskey (Rittenhouse 100-proof)
    • 3/4 oz. Laird’s Bonded applejack
    • 3/4 oz. Green Chartreuse

    Assemble:

    1. Place all the ingredients in a mixing glass and stir until well-chilled. Strain into a cocktail glass or coupé. Or strain into an old-fashioned glass with a large ice-cube.
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