9 (Thu) June 2011
Grilled Lamb Chops Aliman with Roast Pepper Pico de Gallo and Mixed Greens
-Oksu, Seongdong, Seoul, Republic of Korea-
A few months back, I made an impromptu marinade for lamb chops, which I then grilled over coals at a campsite to overwhelmingly positive response (see 2.087 Grilled Lamb Chops). Tonight’s attempted recreation didn’t come out exactly right; the pan-grilling this time probably had something to do with the different outcome. In any event, I’ve decided to call it “Lamb Aliman,” after the name of the campsite.
I’ve perfected my pico de gallo. The driving force is roast peppers made by charring the whole bulbs over an open flame on the stovetop then peeling off the blackened skin to reveal the caramelized flesh underneath, a technique that I’ve recently added to my repertoire. Absolutely gorgeous. Minced and mixed with lemon juice, tomatoes, onions, garlic, cilantro, and a few spices, the resulting salsa was amazing: smoky, sharp, sweet, intense. An ideal partner for the lamb.
As I don’t always follow a set recipe, and I’m willing to throw various components – both ingredients and techniques – together on a whim, I sometimes face difficulty categorizing my dishes by national origin. The salsa here was clearly intended and ultimately turned out to be Mexican. The Aliman marinade was more of a hodge-podge: Worcestershire sauce and balsamic vinegar and red wine vinegar and lemon juice and lemon zest and dijon mustard and olive oil and thyme and cumin being the primary components, all of which combined don’t precisely fall into any particular region, though the combination whiffs a bit of the Mediterranean. But the star tonight was the salsa, so I’m going with Mexican.
(See also FOODS.)
(See also PLACES.)