It’s once again an Australia Time Friday! It’s FRIDAY!!!!
A very nice package of T-Bone loin chops. Into a cast iron skillet standing on the bone end, into the oven at about 375 F to 425 F for about 20 minutes for medium.
Side Salad was a bag-o-salad “American” mix. Lettuce, purple cabbage, carrot bits, etc. Ranch dressing on one, blue-cheese on the other. Accompanied by yet more esteamed broccoli with melting butter.
One of my favorite simple meals. Just plop things in pans, set the burners and wait. Broccoli taking much less time than the chops, so started with about 10 minutes left on the clock.
I’ve also done these chops at higher temperatures and even on broil. Timing a bit more tricky and can get as low as 10 minutes. You get more crusty bits ;-) But if you miss the right moment they can be very rare in the center or very burnt at the tips. The lower and slower doesn’t give as nice a finish, but you get a more even cook. These were very thick. Inch and a half or maybe 4 cm. so the slower cook let the middles get done too.
Nothing particularly spectacular. A very nice Chardonnay from Yellow Tail. This is one of the more common wines in the bigger grocery stores. I was in Sprouts at the time and so picked this up.
Very drinkable but nothing spectacular about it. OTOH, I’ve had a lot of Chardonnay that just made you pucker up and wonder why they made it so terribly dry. This one is not made to impress the wine snob with how far you can push the pucker dry, but rather for drinking as it stands with comfort. A very nice table wine.
It went OK with the lamb, but I’m not a snob about such things. A deep red would have raised the lamb flavor better, but this worked better with the salad.and broccoli. Not everything on the plate is red meat…
I’ll definitely be buying more of it, but probably with fish & chicken next time. But I’ve run out of new reds to try at the Bargain Market ;-)