Word: filleting
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Dates: during 1990-1990
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...just how to butterfly a leg of lamb when, at the last moment, I have had to settle for the whole leg. Eight quick steps, each with its own picture, show how to debone the thing, and then it's an easy, two-step process to lay open the fillet so that it's ready for the grill. For the more adventurous, the book teaches the construction of a crown roast of lamb, which is fashioned from two racks of lamb, bent round and tied. A simple roasting recipe features the typical lamb seasonings of garlic and rosemary, accompanied...
Most Overdone Craze. Paul Prudhomme of K-Paul's restaurant in New Orleans, the globular Cajun chef, was the man responsible for a dish that eventually became too much of a good thing: blackened redfish, in which a fillet is dusted with spices and then seared on a red-hot iron skillet. Suddenly, chefs who had never been within light-years of a bayou were giving us blackened tuna, blackened swordfish, blackened bluefish, blackened scallops, blackened . . . burp...