Grilled Lamb Chops | Jacques Pépin Today's Gourmet | KQED
Jacques Pépin prepares a four course meal in 22 minutes, including lamb chops, sautéed shrimp, tomato salad, and a pineapple dessert.
In this episode:
00:00
1:22 Grilled Lamb Chops with bulgur and currants
4:36 Pineapple with currants, cognac, and brown sugar
11:00 Sautéed shrimp on greens
17:58 Tomato salad
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 5, 1991.
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
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Spicy Lamb Chops Recipe - Easy Lamb Chops - Skillet Lamb Chops - How to cook lamb chops
Spicy Lamb Chops Recipe - Easy Lamb Chops - Skillet Lamb Chops - How to cook lamb chops
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Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.
Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatan Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world's intangible cultural heritage.
Mexican cuisine is complex, as complex as any of the great cuisines in the world such as those of China, France and Turkey. It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then. Native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines such as various edible flowers, vegetables such as huauzontle and papaloquelite or small criollo avocados, whose skin is edible. European contributions include pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complimentary foods.
Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough. This dough is used fresh and fermented to make a wide variety of dishes from drinks (atole, pozol, etc.) to tamales, to sopes and much more. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish in Mexico. Tortillas are made of corn in most of the country but other versions exist such as wheat in the north or plantain, yuca and wild greens in Oaxaca.
The other basic ingredient in all parts of Mexico is the chili pepper. Mexican food has a reputation for being spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors as well. In Mexico, the various chili peppers are used for their flavors and not just their heat, with Mexico using the widest variety of chili peppers. If a savory dish or snack does not contain chili pepper, hot sauce is usually added and chili pepper is often added to fresh fruit and sweets. The importance of the chili pepper goes back to the Mesoamerican period, which it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chili peppers the indigenous did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without it. Many dishes in Mexico are defined by their sauces and the chili peppers those sauces contain, rather than the meat or vegetable that the sauce covers. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chili pepper sauce used or omitted. Tamales are differentiated by the filling which is defined by the sauce (red, green, chili pepper strips or mole). Dishes without a sauce are nearly inconceivable to eat without a salsa or with fresh or pickled chili peppers. This includes street foods such as tacos, soups, sopes, tlacoyos, gorditas and sincronizadas.For most dishes, it is the variety of chili used that gives it its main flavor.
Grill luscious, mouthwatering Lamb Chops like a pro
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Lamb chops may be a fancy food to eat, but they are very simple to cook, especially on the grill.
Ingredients:
4 Lamb chops - about 1 inch thick
1/2 teaspoon per chop of dried rosemary
1/2 tablespoon per chop Olive oil
1 tablespoon minced garlic
Pinch per chop or to taste of sea Salt
Pinch per chop of Pepper
Directions:
Since we are grilling these lamb chops, it is best to trim the excess fat from the edges of the chop to reduce the flare-ups.
Rinse and pat dry the chops.
Mix the olive oil minced rosemary and garlic in a bowl. Add peeper and salt to taste. Brush both sides of the chops with the mixture. Leave the meat out of the refrigerator to come up to room temperature for about 1/2 hour before grilling.
Prepare the grill to a Medium-high heat 375 degrees. Let the grates get hot which will make nice grill marks.
Once the grill is ready and the chops have been out of the fridge for 1/2 hour, carefully oil the grates with a paper towel dabbed in vegetable oil.
Place the lamb chops on the grill and grill over medium high heat. After about 5 minutes, turn the chops over and cook for another 4 to 5 minutes. The cooking time varies based on the temperature outside, the thickness of the meat, and the grill temp.
Remove the lamb chops from the grill, cover and let it rest for 5 minutes.
Eat and enjoy!
You can also use mint sauce. Personally I prefer not to use it.