Every now and then BMW and I like bust open the Big Green Egg and get to grilling up some veggies or meat! Ok, he is more partial to the meat. His favorite being Beer Can Chicken. It’s actually pretty flavorful. But this time we tried our hand at something new: lamb ribs. I’ve made lamb before but never a full rack of ribs. The meat wasn’t quite as tender as the other cuts, the fattiness of it provides quite a bit of flavor. We tried these in the oven and really didn’t care for how they turned out. We hit them on the grill and the flavor profile was much better and the meat more tender.
Hey friends! So this recipe has been a stewing in my mind for a while now. It started off as Lobsters Rockafellar, then after some recipe searching and pinning, I stumbled across this little gem of a recipe from Fifteen Spatulas and viola! A star was born! Sometimes you come across a recipe and it is just too good to change, ya know? Well that was the case here. Plus, it fit all my criteria of being simple and using just a handful of ingredients. Besides, lobster just screams summer time to me. Is lobster really a summer thing? I am not sure, but something about it always makes me think of summer. Add in the grilling aspect and man ‘o man, well that’s just a summer dinner waiting to happen. Of course, I loved this for the spice. It’s great because you can really tailor it to your desired spice level. So go now and get your summer on y’all!
Happy Easter! I probably should have made you something cute or spring like, but well, I made this mahi mahi last week and I was couldn’t wait any longer to share it with you! From about January to May in Austin, TX there is a large compilation of festivals surrounding food. There are many in the summer and fall as well, but right now there seem to be a plethora. I like to call this Eating Season. Almost every week there seems to be an event celebrating our culinary culture with copious amounts of gluttony. Don’t get me wrong, I sure do love it, but it is also about to be lake season, and that means bikinis. In effort to not completely embarress myself, I’ve been trying to keep it light on the few days I do actually get to eat at home. The other problem with eating season, it that one can easily become accustom to bold, rich flavors and when you try to eat healthy, well, it isn’t really that satisfying. But with this dish, I tried to do just that. Make it healthy but keep all the strong flavors, and of course a hint of heat, because I just love spice so damn much. You can always tailor the seasoning to your tastes, but this recipe won’t spice you out too much. I hope you enjoy this one as much as I did!