Hump Day - Dinner

I had a few co-workers come over tonight and prepared a parade of meats.
Lamb Chops, Pork Belly, and Ribeye Steak.
Dr. Atkins would have be proud!

Lamb Chops :
Frenched and Denuded individual chops.
Rubbed with Course Ground Mustard and Egg Yolk, then covered in Panko bread crumbs.
Pan seared at Med High heat on both sides till medium rare.
Searved hot and enjoy with your hands.

Steamed Pork Belly with Garlic & Herbs :
Halve Garlic heads and place in roasting pot.
Lay thyme over the garlic and place seasoned Pork Belly on top.
6 oz of Sake in the bottom of the pan and cover.
Throw in a 375 degree F oven and let it do it's thing for 2 hours.
The garlic and thyme really work themselves into the meat.
It's tender, meaty, and full of flavor.
An instant hit with the guests.



















Ribeye Steak with Onion Sauce :
Tie the deckle and eye down with butcher's twine and season heavily.
Oil and Butter the pan before you pan-sear the steaks.
Throw in a few rosemary sprigs and garlic cloves into the pan to transfer flavor. With a spoon, laddle the oil and butter over the meat for 2 minutes each side.
Remove from heat and let sit.
For the onion sauce, dice up a yellow onion and sautee in the same pan to pick up the fond from the beef. Deglaze with sake (or white wine) and let the liquid reduce down to desired consistency.