Walnut Parsley Marinated Lamb Chops with Pomegranate Gastrique

Valentine's Day is coming up and while I showed you a simple way to surprise someone special, maybe you're looking to put forth a little more effort come dinner.  A rack of lamb, perhaps?  While that makes for the perfect romantic meal, it can also break the bank.   Oh, but did you know there's a way to indulge in all the luxury and richness lamb has to offer that's actually healthier and a quarter of the price?  Any guesses?

Honey Harissa Brussels Sprouts

"Oh, no!  Not another harissa recipe," said no one ever.

This time I've combined my homemade harissa  with some honey in order to get some sweet and spicy action on roasted Brussels sprouts.

If you've seen my video and read the post on how to roast Brussels sprouts, this is still worth checking out, as the technique here is a little different.

Here the Brussels sprouts only take about 15 minutes to cook and we're going to get some really nice color on them by browning on the stovetop before they take a trip to the oven.

As always, use this technique to branch out and be creative.  The concept here is to make a sauce with a little sweetness, spiciness, and some acidity to make our mini cabbages really pop.  Try sambal, a little fish sauce, brown sugar, and lime for some Southeast Asian flavors.  Want something Mexican?  Honey, jalapeño, cilantro, and lime, anyone?

(Non-fried) Gator: Ain't Nothin' Wrong with a Little Bit of Bump and Brine

If you've eaten gator before, chances are it was probably fried.  While frying pretty much anything results in deliciousness, I was curious to try alligator in a simpler preparation where the flavor of the meat could shine through, rather than be obscured by heavy breading and a ton of seasoning.

The thing is though, alligator can be even leaner than chicken, and if you think that overcooks quickly, you've never worked with alligator!  Not surprisingly, gator meat does not appeal to everyone, and it'll appeal to even less people if it's dry and chewy.

So, with moistness on the mind, how did I decide to hedge my bets and prepare the gator?  I brined that sucker, and I'm pleased to say it worked!

How to Sear a Duck Breast (and Render the Fat)

Not familiar with cooking duck?  That's fine, not many home cooks I know are.