tablespoons tablespoons balsamic vinegar balsamic vinegar .

teaspoon teaspoon cracked black pepper cracked black pepper (eyeball it in your palm) (eyeball it in your palm)

Salt

Place the stock in a medium pot and warm it up over medium-low heat.

Place an oven rack 8 inches from the broiler and preheat the broiler to high.

In a medium skillet over medium to medium-high heat, melt a tablespoon of the butter with a tablespoon of the EVOO, once around the pan. When the pan is hot, add the onions and garlic and cook for 2 to 3 minutes, then add the Arborio and cook for a minute more. Add the wine and cook it all away, 1 minute. Add a few ladles of warm stock and let the rice absorb it, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth as each addition is absorbed, until the risotto is starchy, creamy, and cooked to al dente. Add the peas when the risotto is just about al dente, the last minute or two. Add the cheese, mint, and parsley just before serving.

When the risotto is half cooked, 10 minutes from being done, drizzle the lamb chops with EVOO and arrange them on a slotted broiler pan. Place the chops under the hot broiler and cook for 8 to 10 minutes for medium rare. Place a tiny pan on the stove over medium heat. Add the remaining tablespoon of EVOO and the shallots to the pan. Cook the shallots for 2 minutes, then add the preserves and whisk them together with the balsamic vinegar and black pepper. Heat them to a bubble, then remove them from the heat and add the remaining tablespoon of butter. Whisk the butter into the sauce.

Season the risotto with salt to taste. Place a generous serving of risotto into shallow dinner plates. Arrange 2 chops on each plate alongside the risotto and drizzle the black cherryblack pepper glaze over the chops. Garnish the plates with extra sprigs of mint.

EXPRESS LANE SHOPPING LIST.

- [image]1 box Arborio rice Arborio rice - [image]1 bunch fresh mint mint - [image]4 loin lamb chops loin lamb chops, 1 inches thick - [image]1 jar black cherry all-fruit preserves black cherry all-fruit preserves, such as Polaner brand And make sure you have the following On Hand: - Chicken stock - Butter - EVOO - Onion - Garlic - White wine - Frozen green peas - Parmigiano-Reggiano cheese - Flat-leaf parsley - Shallot - Balsamic vinegar - Cracked black pepper - Salt

Thai-Style Grilled Beef in Broth with a Lot o' Noodles (MYOTO) Thai-style food made with ingredients available in any grocery store. If you're not into beef, try it with pork or chicken, instead.

4 SERVINGS.

Salt .

pound pound thin pasta thin pasta, such as vermicelli

3-inch piece fresh ginger fresh ginger, peeled and grated

2.

tablespoons tablespoons Worcestershire sauce Worcestershire sauce (eyeball it) (eyeball it)

4.

tablespoons tablespoons vegetable oil vegetable oil

2.

teaspoons teaspoons hot sauce hot sauce (eyeball it) (eyeball it)

4.

-inch-thick -inch-thick shell steaks shell steaks

1.

teaspoon teaspoon ground coriander ground coriander, palmful .

teaspoon teaspoon ground cumin ground cumin (eyeball it in your palm) (eyeball it in your palm)

1.

large large onion onion, thinly sliced

4.

garlic cloves garlic cloves, finely chopped

1.

medium medium carrot carrot, peeled and grated

2.

celery ribs celery ribs, thinly sliced

1.

jalapeno or serrano pepper jalapeno or serrano pepper, seeded and finely chopped

12.

shiitake mushrooms shiitake mushrooms, stems removed and discarded, caps thinly sliced

Black pepper

5.

cups cups chicken stock chicken stock .

cup fresh cup fresh cilantro leaves cilantro leaves, chopped, a generous handful .

cup fresh cup fresh basil basil, chopped, about 15 leaves

Juice of 1 lime

Preheat an outdoor grill or grill pan over high heat.

Bring a large pot of water with a tight-fitting lid to a boil over high heat to cook the pasta. Once it comes to a boil, add some salt and the pasta. Cook the pasta according to the package directions until it is al dente, drain, and run it under cold water to rinse off some of the starch. Let the noodles sit in the colander for a few minutes to dry off.

While the water is coming up to a boil, in a shallow dish combine half of the ginger, the Worcestershire sauce, 2 tablespoons of the vegetable oil, and the hot sauce. Add the shell steaks and let them marinate while you get everything else working.

Preheat a soup pot over medium-high heat with the remaining 2 tablespoons of vegetable oil, twice around the pan. Add the coriander and cumin and toast them for about 30 seconds, stirring constantly. Add the onions, garlic, carrots, celery, the remaining ginger, the jalapeno or serrano pepper, shiitake mushrooms, salt, and a little pepper; cook, stirring every now and then, for 3 to 4 minutes. Add the chicken stock and bring it up to a bubble; reduce the heat and then let it simmer for 10 to 15 minutes.

While the broth is cooking away, get the steaks cooking. Season the steaks with a little salt, transfer them to the hot grill, and cook on each side for about 2 minutes. Remove them from the grill and let them rest for a few minutes. Thinly slice the steaks on a sharp angle (this is always easier to do when you are using a sharp knife). Cut the thin slices in half.

Once the broth is simmering, add the cooked drained noodles, the cilantro, and basil. Reheat the noodles, 1 minute. Add the lime juice to the pot and then taste for seasoning; add salt and pepper accordingly. To serve, use kitchen tongs to transfer 4 servings of the noodles and veggies to soup bowls. Top each noodle pile with some of the grilled sliced steak, then ladle some of the broth over the top.

EXPRESS LANE SHOPPING LIST.

- [image]3-inch piece fresh ginger fresh ginger - [image]4 -inch-thick shell steaks shell steaks, about 1 pounds - [image]1 jalapeno or serrano pepper jalapeno or serrano pepper - [image]12 shiitake mushrooms shiitake mushrooms - [image]1 bunch fresh cilantro cilantro - [image]1 bunch fresh basil basil And make sure you have the following On Hand: - Salt - Thin long-cut pasta - Worcestershire - Vegetable oil - Hot sauce - Ground coriander - Ground cumin - Onion - Garlic - Carrot - Celery - Black pepper - Chicken stock - Lime