Swedish Meatballs

I wish I could take credit for the creation of this meal, but I can not. Bart knew I was a bit homesick from Sweden and wanted a nice Swedish meal of Swedish meatballs, noodles and cold beer (Beer was actually Dutch, nice combo!). If you want the recipe, email me and I'll get Bart's email. You should want it because it was absolutely incredible and very comforting. The meatballs were tasty and the sauce was divine. Oh, and since we are training for Oktoberfest, we had a few liters to go with your meal.

Rack of Lamb

Two successful meals in a row. This time I made roasted potatoes, salad (heavy on the avocados) and rack of lamb. The potatoes and salad were the same standard recipes from previous blogs, but the rack of lamb and mint Chimichurri sauce were brand new and a raging success. First of all the rack of lamb. I seasoned it with salt, pepper and rosemary and a bit of thyme. I rubbed the spices onto the meat and let it sit for a couple of hours. The Mint Chimichurri sauce consisted of 1 big jalapeno, a whole bag full of Publix mint leaves, olive oil, 1 small shallot, 2 garlic cloves, 2 tablespoons red wine vinegar, 1/2 cup extra virgin olive oil. Mix all those up in a food processor. Ok, so now you get a pan scorching hot with olive oil. Sear both sides of the rack of Lamb for 3-4 minutes. (expect a lot of smoke) Then put the rack of lamb in the oven at 450 degrees 14 minutes for medium rare. This meal goes well with a robust wine to match the Chimichurri, such as a Cabernet Sauvignon. The meal was a resounding success as you can tell by Mark Sucking the bones and the Arugala in Casey's teeth and the crazy grin on Aimee's face.

More training

Oktoberfest is right around the corner. We are heavily integrated and committed to our training. We have the correct materials, as you can see here (yes, that is a liter of beer, almost 4 12 ounce cans when full), and the correct attitude. I recently heard that the alcohol percentage of beer at Oktoberfest is almost twice as high as normal beer here in the US, so we are just going to have to train twice as hard. All we need to do now is continue with our training, eat more pretzels and buy some lederhosen.

It's always a good feeling to know that you have created a memorable meal. That's the point of cooking obviously, to entertain and make others feel good physically and mentally. And of course it's always good to inflate the ego of the chef by complementing his culinary achievements.,,but be honest.

This night I made shrimp and chicken for the protein (marinated in soy sauce, teriyaki, sugar, spices, don't remember the other stuff), my moms fried rice (brown rice, bacon, baby lima beans) and a salad (with arugala, tomatoes, avocados and carrots) with the best salad dressing on the planet (not giving away this recipe). It was so good that I forgot to take pictures of it until we were pretty much done. All accompanied by Chianti Clasico and Peroni.