People Needing People Needing Recipes

Sorry for our occasional, temporary lapse in recipe postings; we've just had so much else to share with you lately. Below find two seasonal favorites and big hits at Cafe Drake this summer.

SHERRIED CHICKEN WITH MUSHROOMS

Rich in flavor but low in fat, this is an ideal main course for hot weather dinners. Great simply with hot buttered rice tossed with chopped parsley, but also nice supported by homemade fries (use the less starchy red variety).

2 T. olive oil / 1 chicken, cut into pieces / salt and black pepper / a few small clove of garlic / 1 onion, chopped / 1/2 lb. mushrooms, sliced / 1 cup dry sherry / chopped parsley

1. Heat the oil in a deep skillet over medium heat. Brown chicken on all sides, adding salt and pepper as you turn the meat. Do not skimp on this important step: the process will take at least 10 minutes.



2. Remove the chicken and drain some of the fat from the pan. Add the garlic (not chopped), onion and mushrooms. Cook for about 5 minutes.



3. Return chicken to the pan and add sherry. Cover partially and cook for about 45 minutes.



4. Season to taste and serve with parsley on top.

LAMB CHOPS WITH MINT CHUTNEY

We could eat these every night here at Cafe Drake and refrain from doing so only due to waistline concerns.

juice of 2 limes / 1 clove of garlic / 1-inch piece of ginger, peeled and sliced / several hot chiles / 1 cup yogurt (lowfat is OK but NOT non-fat) / 1 T. or more sugar / 2 cups mint leaves / salt and pepper / 8 lamb chops (use the cheaper shoulder cuts; allow 2 per person)

1. Preheat the broiler.


2. For our chutney: combine lime juice, garlic, ginger, chiles, yogurt and sugar in a blender and puree. Stir in the mint and season with salt and pepper.


3. Broil chops 3 minutes per side for medium rare.


4. Serve lamb hot atop a pool of cool chutney.


5. Receive oohs and ahhs from guests graciously.