richard-in-cincy
Well-known member
After the week I've been having, I decided I needed a really nice dinner and came home after work to make the following:
Grilled Lamb Chops marinated in Raz el Hanout Spices, Garlic, and Olive Oil.
Evelyn in Athens' Lemon Garlic Roasted Potatoes.
Grilled Corn on the Cob.
Sliced Beefsteak Tomatoes.
Wine: Cabeza de Toro from Seville Spain. Bobal 2012.
Spice mixture for the lamb chops: in a skillet I combined black peppercorns, allspice berries, cardamom pods, cinnamon bark, rose petals, mace blade, star anise, white peppercorns, cloves, and saffron. I stirred over dry heat to toast the spices, then ground them into a powder in a mortar. I doused the chops with Moroccan olive oil, dusted them with the Raz el Hanout spice, and then added minced garlic. I marinated these for two hours before grilling.
Evelyn's Lemon Garlic Roasted Potatoes I believe is in the archive. Ahh perfection. I used Baby Yukons.
For the corn I took Karen's mayo idea and shucked the corn, spread it with mayo, placed it on foil, dotted it with butter, then salt and peppered it. Then it was wrapped and placed on the grill.
This dinner was exactly what I needed. The perfume of the grilled chops was redolent of the Raz el Hanout spice. The potatoes were exquisite as usual. The corn was grilled within the foil and when unwrapped was caramelized and anointed with the mayo and butter, dripping wonderful unctuousness. And of course sliced beefsteaks from the garden do not need any words of embellishments.
But the wine!!! We had just got a new shipment and were trying some new reds. We wanted a robust red to stand up to this grill and chose the Valencian Cabeza de Toro. What a find! This was the first time we had tried this Spanish wine and it was like a big glass of cherry and raspberry juice, ascerbic, assertive, and so amazingly wonderful. It totally passed the test of standing up to grilled lamb and potatoes reeking of garlic. We'll be putting in a case of this wine into the cellar.
Sometimes one just needs a really good dinner at home to deal with life and this one was stunning.
Grilled Lamb Chops marinated in Raz el Hanout Spices, Garlic, and Olive Oil.
Evelyn in Athens' Lemon Garlic Roasted Potatoes.
Grilled Corn on the Cob.
Sliced Beefsteak Tomatoes.
Wine: Cabeza de Toro from Seville Spain. Bobal 2012.
Spice mixture for the lamb chops: in a skillet I combined black peppercorns, allspice berries, cardamom pods, cinnamon bark, rose petals, mace blade, star anise, white peppercorns, cloves, and saffron. I stirred over dry heat to toast the spices, then ground them into a powder in a mortar. I doused the chops with Moroccan olive oil, dusted them with the Raz el Hanout spice, and then added minced garlic. I marinated these for two hours before grilling.
Evelyn's Lemon Garlic Roasted Potatoes I believe is in the archive. Ahh perfection. I used Baby Yukons.
For the corn I took Karen's mayo idea and shucked the corn, spread it with mayo, placed it on foil, dotted it with butter, then salt and peppered it. Then it was wrapped and placed on the grill.
This dinner was exactly what I needed. The perfume of the grilled chops was redolent of the Raz el Hanout spice. The potatoes were exquisite as usual. The corn was grilled within the foil and when unwrapped was caramelized and anointed with the mayo and butter, dripping wonderful unctuousness. And of course sliced beefsteaks from the garden do not need any words of embellishments.
But the wine!!! We had just got a new shipment and were trying some new reds. We wanted a robust red to stand up to this grill and chose the Valencian Cabeza de Toro. What a find! This was the first time we had tried this Spanish wine and it was like a big glass of cherry and raspberry juice, ascerbic, assertive, and so amazingly wonderful. It totally passed the test of standing up to grilled lamb and potatoes reeking of garlic. We'll be putting in a case of this wine into the cellar.
Sometimes one just needs a really good dinner at home to deal with life and this one was stunning.