Thegreenchilemonster Cooks For Three

Since I recently found out that my wife is pregnant, I'll be cooking for 3

I figured I would share dishes throughout the pregnancy that are focused on providing an expecting mother the nutrients she needs to develop a healthy baby.

All of the meat I cook with will be organic, grass fed, and hormone free. All of the vegetables will be organic, and mostly home grown, until the season ends.

There will of course be chiles used in every meal, as always.

To start things off, last night I made this grass fed organic grilled butterflied leg of lamb, curried chickpeas, and steamed broccoli. Lots of quality folic acid and iron in there.

I marinated the lamb in olive oil, fresh garden rosemary, and a diced aji limo, before grilling it up.

 

[Thegreenchilemonster]

Since I'm cooking my last lamb shoulder right now, I had to stock back up! This whole lamb box was only $107, on sale at Costco. I'm a BIG fan of this NZ lamb, although I do still prefer Aussie lamb slightly more.

 

[Thegreenchilemonster]

Barbacoa tacos & consomé de cordero

I decided to try a new tech for my barbacoa. I usually smoke the whole lamb shoulder, then wrap it in banana leaves to steam it. I wanted more bark on my barbacoa, so this time I deboned the lamb shoulder, and cut the meat into strips to smoke with apple wood.

This technique worked like a charm, and I ended up with some super barky, and deliciously tender barbacoa. I individually wrapped each strip of barbacoa into corn husks, then steamed them to have them melt in your mouth tender. This was great, since the barbacoa my wife and I didn't eat, we just left in the corn husks "tamales" style, so the meat doesn't dry out for when we have leftovers.

I simmered all of the bones and neck, for 4 hours with some fresh rosemary and oregano from my garden, plus some blended up red big jims I had frozen from my garden last year. I also added chick peas towards the end of the cook of the consomé.


Barbacoa tacos covered with P. Dreadie scotch bonnet spiked guacamole, and dusted with cotija and merkén. Steamed tamal de elote topped with crema méxicana. Consomé de cordero topped with diced onions and culantro, plus a squirt of lime juice.

 

[Thegreenchilemonster]

Grilled lamb rib chops, grilled sicilian eggplant drizzled with rocoto spiked chimichurri, grilled thin cut pork spare ribs, and fried okra.

 

[Rajun Gardener]

Bro, that is pharking off the chain beautiful!!!  

 

[BDASPNY]

Grilled lamb rib chops, grilled sicilian eggplant drizzled with rocoto spiked chimichurri, grilled thin cut pork spare ribs, and fried okra.

 
 
that looks incredible! now im hungry. lol

 

[Rajun Gardener]

? For Ya. Did you remove the membrane on those pork ribs? I need to play with that technique and I'm wondering if I smoke them to bite through tender if the meat will just fall off the bone.
 
 
 
Did you see mark Wiens new video?  This is in your wheelhouse and reminded me of you.

 

[Thegreenchilemonster]

Bro, that is pharking off the chain beautiful!!!  

Thanks man, it was a mighty tasty meal!

 

[Thegreenchilemonster]

 
 
that looks incredible! now im hungry. lol

Thanks man, the chimichurri went well with everything on the plate. It's nice to have a sauce that you can dip anything on the plate into.

 

[Thegreenchilemonster]

? For Ya. Did you remove the membrane on those pork ribs? I need to play with that technique and I'm wondering if I smoke them to bite through tender if the meat will just fall off the bone.
 
 
 
Did you see mark Wiens new video?  This is in your wheelhouse and reminded me of you.

I did not remove the membrane, but since the ribs were cut so thin, it didn't really matter much. I do always peel the membrane off of whole racks of pork ribs before I smoke them, though.

I just watched that video, what a feast a churrascaria is! I've been to a few churrascarias in Brazil, and they are absolutely bomb. I went to one near the Iguazu falls, on the Brazilian side many years ago. It was so unique because they were serving all kinds of badass local freshwater fish from the grill, along with all of the standard Brazilian red meat cuts. You can only have a meal like that on that part of the river, in that part of Brazil.

My wife and I had our first date 14 years ago at a Brazilian churrascaria in Albuquerque. I spoke to the waiters and hostesses in portuguese, which my wife(first date at the time) didn't know I speak. Talk about a good first impression...

 

[The Hot Pepper]

The membrane disappears over flame, it's really only a problem indirect (smoking), because there is no flame to melt it off and it has a cellophane-like texture. Over fire, no prob!

 

[Thegreenchilemonster]

Pan fried pampano, white rice, oven roasted acorn squash drizzled with maple syrup/butter & dusted with merkén.

 

[Tinnie]

although I do still prefer Aussie lamb slightly more.

 
 
Good man 
 
You did that lamb justice my friend.
 
Great looking fish too!

 

[Masher]

Lamb is a stunner, and what a perfect fry on that Pompano.

You make some damn fine eats chilimonster.

 

[Thegreenchilemonster]

 
 
Good man 
 
You did that lamb justice my friend.
 
Great looking fish too!

Thanks man!

 

[Thegreenchilemonster]

Lamb is a stunner, and what a perfect fry on that Pompano.

You make some damn fine eats chilimonster.

Thanks! That fried pampano skin is crispy like a chicharron, so niiiice

 

[Thegreenchilemonster]

Grilled skirt steak(entraña), beef short ribs, chorizo, morcilla, grilled fresh garden squash, rocoto spiked chimichurri, and a baked potato w/butter/black pepper/merkén.

 

[Masher]

Heaven!!!

You ever try those squash blooms?

Pretty good stuffed and then coated like chili relleno deepfried.

 

[Thegreenchilemonster]

Heaven!!!

You ever try those squash blooms?

Pretty good stuffed and then coated like chili relleno deepfried.

Oh for sure! I like to stuff them with mozzarella, then batter and fry them. Sooo good!

 

[Thegreenchilemonster]

Feijoada, farofa de manteiga, arroz branco, e laranja.

I used pork hocks, chorizo, smoked lamb barbacoa, and skirt steak as the protein base with the beans. The pork/lamb/beef trifecta worked perfectly!

 

[ShowMeDaSauce]

I picked up a pack my favorite black forest smoked sausage and a box of pork riblets just for feijoada. I completely forgot to look for some shanks. I like the addition of the pork skin (collagen) you get with shanks or belly.