Central Market Spice Shopping

I'm so fortunate to be living near a Central Market!  Central Markets are the high-end, gourmet versions of the HEB market chain in South-Central Texas.  Anyone who has been in a CM knows what I'm talking about:  wide varieties of fresh everything!
I made a trip this afternoon when I was preparing to make a large batch of curry powder and discovered I was out of cumin seed.  An inventory of my spice cabinet informed me that I needed to toss a number of things and obtain fresh.  I love going to Central Market because most any spice you need is in bulk.  I like this because it is always fresh, I can buy a small amount, and replace outdated spice regularly without a grain of guilt.

a lovely selection of heirloom tomatoes

my curry mix being toasted in a pan prior to grinding in a mini food processor

Lamb Chops: The Ultimate Fast Food

 There is a wonderful purveyor of lamb at the Pearl Farmer's Market here in San Antonio.  We are so fortunate!  The lamb is the best I've ever had.
Tonight's dinner used lamb, arugula, onions, and I used some products from a new purveyor at the Pearl Market, Oil Fusion, makers of balsamic vinegars, truffle oil, and more.

Pan-seared Lamb Chops:
4 lamb chops, brought out of the refrigerator and close to room temp
Royer's lemon-pepper dry rub
Oil Fusion blackberry balsamic vinegar
grapeseed oil

In a small sealable container, place 1-2 tablespoons balsamic vinegar, 2 Tablespoons grapeseed oil.  Shake well to emulsify.

Pour over chops, coating on both sides.

 Sprinkle a generous amount of lemon-pepper rub, or any sort of dry rub, on chops.  The dry rub isn't necessary to achieve great flavor.  I added a small sprinkle of homemade curry rub, too.

Heat a pan on medium-high heat.  Add a small amount of grapeseed oil.  Add chops.  Cook for approximately 3.5 minutes on both sides.  Remove from heat and allow to rest for a few minutes prior to serving.

Sliced onions were tossed with a small amount of truffle-infused olive oil,

sauteed until slightly caramelized, and set aside to cool . 

Arugula was tossed with a vinaigrette composed of more blackberry balsamic vinegar,

grapeseed oil, a dash of curry mixture, and pepper.

Arugula was plated, then topped with onions

A delicious meal, easily cooked in less than 15 minutes!

Curry Dry Rub (good for everything)

here is the mixture before grinding in a mini food-processor

Curry Powder:

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 teaspoon fennel seeds

1/2 teaspoon whole cloves

1/2 teaspoon mustard seeds

1 tablespoon cardamom seeds

1 tablespoon whole black peppercorns

2 dried red chiles, broken in pieces, seeds discarded

1 tablespoon turmeric

Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for several months.

Yield: about 1/2 cup

Curry spice mixture is good on just about everything.  Once you savor the aroma of freshly-made curry, you'll never buy that "other" stuff again.  I love it for lamb, chicken, even as a dry rub for grilled steaks!  It is great on veggies for stir fry.  One of my favorite uses is in a vegetable egg casserole.  Try it!