LAMB CHOPS WITH SWEET ONION FENNEL JAM

They say to give the people what they want, and they will come! Well, I asked, you all voted, and the lamb chops won….IN A LANDSLIDE!!

Lamb chops are actually one of my favorite proteins to cook. It used to be what I would cook on a date night with a girl the first time I had her over for dinner. They just seem fancy right? Most people think of entrees when cooking lamb, and while this recipe can certainly be served as such, I actually prefer to use this one as appetizer. Something that can be easily passed, or dressed up nice on a platter. Just my thought, obviously feel free to serve them whenever and however you want.

As you know, we always cook with spirit, and this recipe is no different. Today I am using Rumple Minze peppermint schnapps. Traditionally, lamb is served with a side of mint jelly. For this recipe, as the title states, we are going to be making a sweet onion and fennel jam. I still wanted to keep that tradition of mint, but I needed to be a bit extra and put my own spin on it!

I remember back in my early days of tending the bar, Rumple Minze used to be THE end of the night shot at last call. I’m not sure why it was, because its really not that great on its own. Maybe it was because now the guests were looking for who they were going to make out with, or maybe it was so that after they had been drinking all night at the bar, if they took a shot of this, the cops would have no idea that they were drunk when they got pulled over. Who knows, but both sound pretty logical to me.

Anyway, until the next dish…..enjoy

Ingredients: (Lamb Chops)

  • 1 qt herb oil (see previous post about herb oil)
  • fresh thyme
  • salt
  • pepper
  • 2 garlic cloves
  • 2 tablespoons butter
  • 1 rack of lamb

Directions: Marinate you rack of lamb in 1 quart of herb oil for at least an hour. Preheat your oven to 400 degrees. Heat an iron skillet (or cooking pan of choice) on a medium high heat. Because the lamb has been marinating in the herb oil, there is no need to add more oil to your pan. Once the pan is hot, place the rack into the pan and sear for 4-5 minutes. Flip the rack over, and place the entire pan into the oven, and cook to desired temperature (I cook mine to 135 degrees). When the desired temperature has been reached, remove the pan and place it back on the stove top. Add in a few stems of fresh thyme, 2 smashed garlic cloves, and the 2 table spoons of butter. Spoon the melted butter/garlic mixture over the rack for a few minutes.

Ingredients: (Sweet Onion Fennel Jam)

  • 1 bulb of fennel (finely diced, about 1/2 cup)
  • 1 medium sized sweet onion (finely diced, about 1 1/2 cups)
  • 2 oz Rumple Minze
  • 1.5 cups plain white sugar
  • 1/2 cup apple cider vinegar
  • fresh mint leaves, about 7

Directions: Using a medium sized pot, over high heat, add in the diced fennel and sweet onion ONLY. As you begin to smell the onion and fennel, and can hear it sizzle in the pan, give it a good stir, then add in the 2 oz of Rumple Minze (CAUTION!!! This is alcohol, and high proof at that, it can catch on fire, so pour carefully and slowly!!) Next you will need to add in the 2 cups of sugar, and the 1/2 cup of cider vinegar. Stir to mix thoroughly. Once mixture begins to boil, reduce heat to medium and reduce until a jam consistency. Make sure to stir every few minutes so it does not burn. While the jam is still hot, finely chop up the mint leave and add those in. Allow jam to cool about 15-20 minutes before using. The reduction does take some time, usually about 20 -30 minutes…..but it is so worth it!

JUICY TENDER BRAISED SHORT RIBS

With fall just around the corner, we are finally getting into one of my favorite food seasons of the year! Something about braising, hearty, rich foods that just sticks to your bones….those are the types of recipes that I enjoy this time of year. These short ribs, DEFINITELY fit the bill for that type of food, and this season.

Just a quick heads up, make sure that you have plenty of time to make this recipe, there is a FOUR (4) hour cook time! Slow and low baby, that’s how we get that super tender, fall off the bone meat!

Short ribs can tend to be fatty and sometimes a little tough. This is why we are using a braising cooking method. First we want to get a good sear on the outside, to lock in all the juices and create a bit of a crust. Then we will put them into a pan with some aromatic vegetables, some apple juice, and red wine, cover it up and into the oven it goes on a low low heat to render out the fat, and make the meat itself less tough. The longer we cook it the more tender is becomes. The low heat slowly breaks down the meat. If we cooked it on a higher temperature, it would cook too fast, dry out, and not have time to break down, thus keeping the meat tough and chewy!

Braising is a great cooking technique to use. It can really be used for just about anything that you want to break down, make tender without over cooking whatever it is you are braising. Because the short ribs are going to be rich and hearty, we are going to need a little something to “lighten” our dish. We will be making a gremolata, to add not as only a garnish, but because of the ingredients, it will make cut some of that ft and richness, essentially lightening the dish. The gremolata is super easy to make, and you will find yourself making this over and over again and using it for several different dishes.

If you haven’t noticed yet, I enjoy cooking with alcohol. I think it adds some flavors to food that you just don’t get from “regular” ingredients. I first learned to use alcohol in my cooking from my dad. He always had two large jugs of Carlo Rossi hanging around, one red and one white. These wines went into a lot of the food he made (and of course a little into his glass while cooking), and I have sort of continued to do the same. I have kind of expanded my repertoire and graduated to using beers and liquors as well. I suppose working behind the bar for for the better part of 20yrs, didn’t hurt either.

Ok, lets get into this recipe…….

Ingredients:

  • 1 package bone in short ribs
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1 cup apple juice
  • 1 cup Carlo Rossi Paisano (or other red cooking wine)
  • 2 cup beef stock
  • 1/2 bunch fresh thyme
  • any kind of blackening, steak, beef seasoning of your choice

Directions: First off, we will need to preheat the oven to 265 degrees. Next we will want to generously season our short ribs. Once we have seasoned our short ribs, heat a skillet on medium high heat with 2 tablespoons of olive oil. Sear both sides of the short ribs (about 3-4 minutes per side). Remove the short ribs, and place them into hotel pan, or 13×9 inch baking pan. Using the same oil, and fat that is left in the skillet, add in the carrots, celery, and onions and saute for about 2- minutes on high heat. Next add in the red wine and de glaze. Next add in the apple juice and combine thoroughly. Pour this mixture into the same pan that the short ribs are in. Add in the beef stock. Finally you want to disperse that 1/2 bunch of fresh thyme into the baking pan. Cover with foil, and place into the over and cook for four hours. When you remove the short ribs from the oven, be careful when removing the foil. There will be a lot of heat and steam released when opened. Once opened, remove the short ribs, and strain the remaining. SAVE THE JUICE! We will use this as our sauce. You can discard the other ingredients.

For the Gremolata:

  • 1 bunch fresh parsley
  • zest from 1 orange
  • 1 tablespoon prepared horseradish (strained of any liquid)
  • 2 medium sized garlic cloves

Directions: Simply chop all ingredients together as finely as possible, set on a paper towel to remove any excess liquid. Use as garnish for the short ribs

SEARED SCALLOPS W/ GRAPEFRUIT GINGER BUTTER SAUCE

If it’s one thing I’m gonna make, it is a BUTTER SAUCE! I had had them several times at restaurants, but it wasn’t until learning how to make them while in culinary school, did I truly understand, and fall in love with them. For one thing, ITS BUTTER, is there any other reason needed? I also, love the versatility and creativity that can be applied to them to create almost any flavor that you want to compliment your dish.

Growing up in the DMV (that’s D.C., Maryland, & Virginia…..NOT the Department of Motor Vehicles), seafood is pretty much a staple. While for most people its crab legs and shrimp (which I also love), for its scallops. They are just so rich, creamy, and delicious. They are light and delicate, and much like the butter sauce, can be paired with just about anything.

This dish was actually one that I had submitted to recipe contest for the spirit/liquor I am using in this recipe. While it never made the cookbook, or won the contest, it is a recipe that I have been working on perfecting ever since. On its own, it can served as a great, full flavored appetizer. If you wanted to do something a little bigger, and wanted to turn this into an entree, I would maybe suggest some black (squid ink) linguini. Pasta is great for scallops, and the sauce has enough body and flavor to stand up to the pasta as well. Check out the recipe below.

Let’s talk about a beverage pairing. Obviously wine, white wine is the easy choice here. Most would say probably a sauvignon blanc, and I wouldn’t necessarily disagree. My choice however is a viognier. Most are not familiar with this varietal, but it is a pleasant surprise for those who have never tried it. Upon first taste, you get some acidic notes, which work great for seafood, and well help balance out/cut the richness of the butter sauce. It then finishes with a roundness of a chardonnay to really compliment the scallops and the sauce…..and if you add the pasta, well that works too!

Until the next dish…………

For the Scallops (serves 2):

  • 6 U15/U20 scallops
  • 1 TBL cooking oil
  • salt
  • pepper
  • smoked paprika

Directions: Make sure your scallops are room temperature and completely dry. Next season with salt, pepper, and smoked paprika. Add 1 tablespoon of cooking oil to a cast iron skillet on medium high heat. Once the skillet is hot, add in the scallops and sear for 2-3 minutes, flip, and then sear the other side.

For the Grapefruit Ginger Butter Sauce:

  • 2 sticks of butter cubed
  • 2 oz white wine ( I used chardonnay for this recipe)
  • .5 oz Domaine de Canton ginger liqueur
  • 1 tsp. whole black peppers corn
  • 1/2 shallot sliced
  • 2-3 dried bay leaves
  • 1 tsp finely chopped fresh ginger
  • juice from 1/2 of a grapefruit
  • salt

Directions: Using a medium sized sauce pot on high heat, add the following ingredients ONLY; black peppercorns, shallots, ginger, bay leaves. Once you can begin to smell the peppercorns and ginger, deglaze/add in the white wine and ginger liqueur. Using your whisk, scrape up anything that may have stuck to the bottom of the pan (this is FLAVOR). Reduce the liquid until there is about 2 table spoons remaining. Remove the pot from the stove and begin to add in the cubed butter a few pieces at a time, making sure to CONSTANTLY whisk the mixture until ALL of the butter has melted. If you find that the butter is not melting as quickly, put the pot back on a high heat for a few seconds, and ten remove, continuing the process. Next, add in the juice from 1/2 of a grapefruit, and finally season to your liking with salt. Once you have finished seasoning the sauce, strain it into a serving vessel.

“She Came From Jesus”

For those of you that are fans of Bravo TV’s Real Housewives of Potomac, you may remember this cocktail from Season 3. If you are not a fan of the show, or are new to my page, here’s a little back story.

I’ve been a part of the food & beverage industry for longer than I care to mention. That being said, curating food and cocktail menus has always been a passion project for me. When I met my wife back in 2012 or 2013, I was serving as the Beverage Director, for a now defunct dim sum restaurant, I was just getting into my cocktail creation groove. At the time, she (my wife) only really drank red wine, on Thursdays, while watching Scandal, in her aptly named “Olivia Pope” balloon wine glasses….enter me!

Curating and creating cocktails can be a tedious task of trial and error, all while attempting to achieve optimal balance and great taste. It also usually results in several missteps and plenty of drunken afternoons and nights! While we were dating and living together, Candiace quickly started to expand her horizons and take on more than a glass of wine, and was clearly benefiting from all of the tasting she got to take part in on a nightly basis. After months of tasting cocktails for everyone else, Candiace wanted me to create a cocktail for her. Not just any cocktail, but one that represented her. Beauty, style, grace, all rolled into one sexy cocktail.

When creating a cocktail, I usually start with the spirit/liquor that I want to showcase. I knew that this cocktail was ALWAYS going to be brown, to represent that smooth sexy skin tone. Initially I thought bourbon, but landed on rum, a spiced rum at that, since, well you know, shes a little spicy! At the time I was creating this “special” cocktail, bitter-esque cocktails using amaros and other similar style spirits were having a moment, and being used a lot. I thought a slight bitterness was the perfect fit to go with spiced rum. It took me quite some time to find the perfect one that wasn’t too bitter, and still was able to add depth. Now, despite what you may see on your tv screen, Candiace is actually a very sweet person, so I needed a sweet component to this beverage. Orange is a great flavor that works with rums. Initially I was looking at a fresh made orange simple syrup, then just orange juice, but it just wasn’t giving what i needed it to. I also wanted this cocktail to be stirred, to keep that sexy, smooth look to it. A shaken cocktail, especially with orange juice, would leave the drink with cloudy look, and just not the look I wanted. So, keeping it a stirred cocktail, looking for an orange element, I began looking at things like Cointreau, Gran Marnier, even Gran Gala. I finally settled on Mandarine Napoleon and it gave what needed to be gave! To finish off the drink and bring it all together, we added a few dashes (3 of them to be exact, because that is my favorite number) of Fee Brothers Black Walnut Bitters, and a flamed orange peel for garnish to drive home that orange aroma.

Naming cocktails has never really been my strong suit, my creativity only goes so far. For the longest time this drink was simply called “Candiace’s Cocktail”. After we wrapped filming of our first season on #RHOP, and Candiace delivered her iconic clap back; “I came from Jesus!”

I figured now was as good a time as any to #driveback and revisit one of my favorite drinks and share those #benefits with you all. Check out the full recipe below, and don’t forget to tag me in your pictures of you enjoying “She Came From Jesus”!!

Cheers!

“SHE CAME FROM JESUS” Recipe:

  • 2oz of Thrashers Spiced Rum
  • 1oz of Cardamaro
  • .75oz of Mandarine Napolean
  • 3 dashes of Fee Brothers Black Walnut Bitters

Directions: In a mixing glass, add all of the above. Add in a fair amount of ice. Stir for 15-20 seconds. Strain mixing glass into a chilled coupe or martini glass. Garnish with a flamed orange peel. Enjoy!

HOW DO YOU BET MLB?

We have finally reached the midpoint of this years baseball season, and its been quite the start! The Home Run Derby was one for the ages….and can we talk about the beast that is Shohei Ohtani?!?! If Mike Trout can get healthy and give the offense a little more pop, they can contend with the Astros for the West and possibly the A.L. crown. But who cares about winning the A.L., how are your bets doing? Over here at The Prop Shop, we have managed to add just under 26% to our account. That 26% may not sound like a lot to you, but let me ask you this….how much has your savings account returned since May 1? What about you IRA/401k? Its only up from here for us.

We have mostly built this return by betting 1st 5 innings (I like putting the priority on the starting pitchers, bull pens always give me a headache), and 1st inning run scored yes or no? I mean my YouTube is called The Prop Shop. I love a good prop bet. I currently do not live in a state where gambling is legal, and do not always have time to drive to Virginia or D.C., so I have a couple of offshore books that I like to use, BET.US and Betonline.ag (click on those links for some great signup bonuses/freeplays/free money). I like these because the results are quick and fast and I can then reinvest those winnings into another play without having to wait three hours for the game to finish.

This brings me back to my original question, How do YOU bet on MLB? We all know that there are a plethora of stats in baseball, too many in my opinion, how do you know which ones are good? Rule number 1 of stat selection, is it predictive? Meaning, does this stat work well at predicting future performance. ERA is probably THE MOST looked at stat for pitchers by new/square batters. This is not predictive stat, it is a stat based on past performance based on every person playing in the game. A stat that I like to use when gauging pitchers SIERA, as the name suggests, Skill Interactive Earned Run Average. This stat focuses on the attributes that a pitcher CAN control, and also makes adjustments for the types of batted balls a pitcher gives up. For instance, certain pitchers are fly ball pitchers (this is important especially in stadiums like Coors Field) vs. being ground ball pitchers. Or power pitchers vs. finesse pitchers. These are all important factors to think about when deciding which team your money will be backing.

How do we measure offense? Pitching is only one side of the story and we need a way to “predict” how an offense will fare against a certain pitcher. Once again, there is no shortage of offensive stats to use. Team batting average used to be the “gold standard” AGES ago. With sabermetrics, even more stats came to be, each claiming to be more “measurable” and valuable than the next. Early on in my sports betting “career”, I used a super long formula utilizing ob%, slg%, at bats, that gave a pretty good indication, but did not account for pitcher handedness, park factors, etc. Currently I use wRC as a base, and can then filter for which arm the pitchers throws with. What is wRC? In its simplest form, wRC or weighted runs created, takes the stat “runs created” and adjusts it for park factors, so guys that play in Petco or Oakland Coliseum are not penalized for the big parks they play and vice versa Trevor Story doesn’t look like the greatest hitter ever due to the fact that he plays at Coors Field. This stat averages out the league as well, so if a player has a wRC of 100, he is considered average. Any number above or below 100, will tell you how much better or worse that player is than average. I like this because lineups change daily, even the order of those lineups change. This allows me to plug and play with the hitters versus the pitcher they are facing that day, and generate what think the score COULD be. Once I have those numbers, I can generate an expected win% and find the value in the line, if there is any at all.

I’ll save the finding of value in the posted lines for another post. Finding value is the key to being successful in sports betting. If you havent already, go on over to YouTube and subscribe to my channel, The Prop Shop. I will be posting more videos beginning tomorrow as well as some free plays!

Let me in the comments what you think and if you want more betting tips and information like this. Also, be on the lookout for my “Top Betting Sites” coming soon. There will be plenty of links to sign up and take advantage of sign up bonuses, reload bonuses, and free plays! Lets PLAY BALL!!

WHO NEEDS A COOKING/COCKTAIL CLASS?

If you watch Bravo TV’s Real Housewives of Potomac, or follow my social media, you have all heard by now that I do a ton of cooking/cocktail classes these days. I have been flooded with questions about how and where to sign up for them, so I decided to give you all the “deets” right here.

Hungry is an amazing digital platform that can connect you with amazing chefs like myself to provide great food, events, and classes for your family, friends, and co-workers alike. When you purchase a virtual chef experience, each person that will be attending the class will receive their own personal kit with the majority of the ingredients needed (some proteins, dairy, fresh herbs may need to be purchased separately by the individual) as well as recipe card to follow along with, and keep for making the dish again in the future on your own.

The types of classes are endless! Aside from cooking classes, they also offer cocktail classes, wine tastings with amazing sommeliers, yoga classes and more. One of the great things about Hungry is that for every kit purchased, two meals are donated to Feeding America.

Here is a peek of some of the food/cooking classes I currently have available on the platform. Make sure to click on the title to get a full description of what each class entails!

Smoke & Spice

South of the Border

Spanish Paella

Bananas Foster Pancakes

As I mentioned earlier, there are also a multitude of cocktail classes (which you can book me for as well), yoga classes, coffee and tea, boxing and even magic to help make your next event one of a kind.

Now head on over to www.tryhungry.com and book an experience today!!

PERFECT SUMMER HERB OIL MARINADE

Now that summer time is officially here, it’s time to get those grills and smokers fired up! I am often asked what do I “marinate” my steaks in. The truth of the matter is that rarely do I ever use a marinade. I honestly feel that salt & pepper is all you really need for great steak on the grill.

How many times have you gone to the cookout and heard the “grill master” say something to the effect of, “I have been marinating these steaks for 2 days!” Well let me let you in on a little secret. If there is any vinegar, or lots of citrus juices, or any acid in that marinade, chances are he or she has already overcooked those steaks! Think about the classic dish of ceviche. Fish “cooked” in citrus juices. This has the same effect on chicken, steaks, and pork chops as well. Because meat is made up mostly of water, your marinade really is not getting THAT deep into the meat to “flavor” and “tenderize” it. It really is mostly surface flavor. Now I am not saying to NEVER use any acid in a marinade, but if you chose to do so, I recommend that you do not let it sit for more than an hour. This will prevent the outer part of your meat from becoming mushy and mealy.

Check out this video to see how I make my “Herb Oil Marinade” that works great on steaks, chicken, lamb, or pork chops. It adds a great flavor to whatever you re cooking, especially on the grill. It not only works as a marinade, but with all of the olive oil in it, it helps prevent your meat from sticking to the grill as well.

Herb Oil Recipe:

1 bunch of parsley, 1 bunch of cilantro, 1/2 bunch of rosemary, 1 bunch of thyme, 2 qts of olive oil, salt & pepper to taste. Using a large, deep storage container, trim the leaves from the parsley and cilantro using your chef knife, and add them to the container. Next, remove the leaves from the rosemary and thyme stems, and add those to the container. Season with salt and pepper. Next add in the 2 qts. of olive oil. Finally, using an immersion blender, blend until smooth. I like to use ziploc bags as opposed to containers with lids when marinating anything, I feel I can get more coverage by removing the air from the bag, and everything is submerged.

Let me know your thoughts, and any other cooking questions/videos/recipe ideas you want to see! Enjoy

MAKE $$ EVERYDAY BETTING SPORTS

OddJam.com, have you heard of it? When I tell you that it IS possible to make money everyday from sports betting, you need to look no further than the oddsjam.com website. With so many sports books vying for your action, there are a multitude of different prices for every bet for every day. With all these different prices, there are plenty of opportunities to bet BOTH SIDES of the same game to guarantee yourself a profit every single day. Check out this quick video that shows you how:

Not only does OddsJam show you all of these opportunities throughout the day, they also provide you with an odds calculator to make sure you get the most bang for your buck. Ever sign up for a new online sports book and get a “free bet”? You can guarantee yourself a profit with those as well. Go checkout the site, sign up today, and make sure that you use CODE: CHRIS11568 to receive $40 off of you subscription!