Tuesday, July 31, 2007
Monday, July 30, 2007
Sunday, July 29, 2007
Saturday, July 28, 2007
Cafe Drake hasn't dropped by Catster too much lately ourselves, but we're pleased to announce that some of Sailor's BFFs have been busy uploading photographs and penning autobiographies. Go say Hi now and don't forget the Greenies and catnip.
Sailor's Sister Down the Street, Daphne Thordisdottir: http://www.catster.com/cats/265301. New photos posted of Daphne in all her crazy-eyed glory.
Sailor's Buddy in Berlin, Api Jonsson: http://www.catster.com/cats/265271. Catch the latest installment of Api J's renewed online diary, in which he struggles with the existential dilemma of nature vs. a nurturing Mommy.
Sailor's Icelandic Gal Pal, Snaelda: http://www.catster.com/cats/265342. See what's happening with the cats in the North Atlantic.
Sailor himself promises to soon put paws to keyboard and update everyone on his latest news in his own words.
- 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.
- 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.
- Return chicken to the pan and add sherry. Cover partially and cook for about 45 minutes.
- 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)
- Preheat the broiler.
- 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.
- Broil chops 3 minutes per side for medium rare.
- Serve lamb hot atop a pool of cool chutney.
- Receive oohs and ahhs from guests graciously.