Since I forgot to bring a camera to a great meal last night, I decided to sort of re-create it today. That works, especially if it is lamb chops!
Before I lit the grill, the dawn lit the sky. It was one of those waking up to air on color, inside and outside, no rose colored glasses were needed because rose was the air. We were breathing rose. I like that.
A few hours later, I started playing with food. This way of slicing almost through a potato before putting it on the grill cuts cooking time while still giving you a roasted / baked potato texture. But I wanted more. I'm greedy.
|Shallots. Potatoes. They fell in love.|
|If you are going to slice food before cooking it, something should go there. I choose shallots, but you could put slivers of garlic, some thinly sliced veggie, maybe a bell pepper? Something with some juice to it.|
|A drizzle of olive oil, some salt and pepper, into an oven proof dish (or if you have one of those fancy grill things.|
Fancy grill things, like these. If you're inclined, there are grills and grill accessories made in the U.S. For example, you can check here, at Modern Home Products.
|From Williams Sonoma|
|But I have to say, I like this pyrex because up on the shelf, it's almost impossible to burn your veggies.|
|After about 1/2 an hour, on go the chops|
|Uh, lamb is REALLY fatty. Put the fat side down first. Then...keep a close eye on it.|
You might be very pleased at what Hector will get for you if you ask, so if there's something you've been craving, don't be shy, ask! Culebra is full of surprises.
Have a fill up with feasting Friday. Do something fire breathingly fattening.