My outdoor grill is still under construction from the fire, so I decided to break out a rarely used pan, my All-Clad nonstick grill pan. I probably would not have purchased this, but it came free with some other purchase, and actually came in quite handy for this dinner. I had two small lamb chops left over from a dinner event I did on Thursday evening (I'll share that marinade recipe "anotha day", as my daughter used to say when she was 3) and I started by searing them on one side in the grill pan. When they had some nice marks on them, I flipped them and added some fabulous halibut from Whole Foods, flesh side down.
After searing that first side of the fish, I moved the entire grill pan into a 350 degree oven.
I like my lamb chops medium rare, so I pulled them out to rest in foil while I finished the halibut in the oven (I'll share that recipe as well later this week).
Both the lamb chops and the halibut turned out beautifully and I had only one grill pan to clean up!
My rating: 4 of 5 stars
When I visited Charleston in May I wanted to pick up a cookbook that would feature the cuisine of the region - turns out Magnolias, the cookbook from the restaurant of the same name in Charleston was a perfect find. It features authentic recipes of the south - Pimento Cheese, Blue Crab Bisque, Carolina Peanut Vinaigrette, Dirty Rice, Collard Greens, Hoppin' John, Grits, Lowcountry Bouillabaisse, Chicken and Andouille Gumbo - in a lovely coffee-table worthy cookbook with mouthwatering food photos. I especially like the Southern Pantry section up front that explains ingredients like Carolina Plantation Aromatic Rice and gives recipes for southern cuisine staples like spice rubs and cracklings. If you need a fix from the south, this is the cookbook for you.
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