More Iron Chef

First, congratulations are in order to Alicia for being the first person to enter an iron chef recipe for black beans.

Second, I have decided to do more of these, where I post an ingredient and you the readers submit recipes or fiddle with the stuff and come up with something or simply discuss the ingredient. You can even wax poetic about an experience you had with the ingredient and how it changed your life. Whatever.

I have created an "iron chef" category for these, for ease of archivability.

Have fun and keep those black bean recipes coming!

Iron Chef

I don't know what to say. I like my readers, I really do. But I am feeling let down. I gave you a challenge and not a one of you gave a recipe or report of a dinner made with:

Lemon and garlic confit.

Sheesh. You would think that I had called for some unusual ingredient. Next thing you know you will be wanting me to tell you how to make lemon and garlic confit and what to do with it.

Thinly slice a Meyer lemon. Lightly pat the slices with lavender salt. Slowly fry in extra virgin olive oil over very low heat with some unpeeled garlic cloves. When the moisture has been replaced with oil, store the slices in a jar with olive oil. Use the confit to garnish baked fish, in gremolata, even chopped in salads. The possibilities are endless. Go crazy!

Your next Iron Chef assignment is:

Black beans

ARRRRRGGGHHH!

I just spent the last twenty minutes typing you up a nice recipe and then hit the wrong button, losing it. Amalia will not have patience for another twenty minutes, so it will have to wait.

Also, I have had three recipe requests via email, combox or other blog that I forgot about. I will get to them soon. This weekend.

So, in the meantime, iron chef it: your ingredient for the day is lemon and garlic confit. Report on the results.