Tag Archives: Grill

Lamb Chops with Pomegranate Dressing

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Lamb Chops with Pomegranate Dressing

It was another ladies “Saturday Get-together”, and unlike my usual self, I had been lazy and didn’t sort out the menu; absolutely no clue what I was going to dish out thanks to a busy weekend. I needed some last minute inspiration. While the maids were sorting my apartment, I jumped out of bed at 8:30am and went to oz; aka Spinneys! my wonderland, my creative corner :) I walked around the fruits and vegetables section; I was debating preparing a salad or a sweet mash… but the sweet potatoes started singing loudly to me and I had to reach for them. So, they ended up in my basket with some fresh asparagus and a few other juicy things. As i continued.. I spotted a nice pile of shiny deep red pomegranates and i couldn’t resist.

Pommmmmmegranate

I picked out a few and thought… hmm desert or.. dressing.. Well I was aiming for desert up until I passed the butcher as he was chopping up some fresh lamb chops and neatly lining them up on tiny trays. I quickly shouted “I’ll have 3 of those trays please” I finally had my main course sorted! It had to be grilled lamb chops with a pomegranate dressing :)

So here’s another enjoyable 30 minute recipe and here’s what you’ll need:

  • 8-9 Frenched lamb chops
  • 2 pomegranates
  • 3 cloves of Garlic
  • 1 cube vegetable stock
  • 3 tbsp tamarind paste
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Red wine
  • 1 tsp Olive oil
  • ½ cup water
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
Dice up the garlic

So, my suggestion is prepare the sauce first, cause you will want to have those delicious little things fresh off the grill. But prepare the chops and set them aside before you start. Dry the lamb chops out by dabbing it with a paper towel (this helps ini browning the meat) Mix the salt, pepper and cayenne pepper powder together. Rub these into the lamb chops massaging and spreading it evenly on both sides. Let it sit for 15 minutes while you prepare the sauce.

For the sauce; puree the seeds of 2 pomegranates using a blender. Start up a pan with the olive oil. Cut up the garlic finely and saute with the olive oil. Add the vegetable stock along with the worcestershire sauce and tamarind paste. Pour the pomegranate puree into the pan. Add in the wine and water. As soon as it starts to simmer, drop the heat down to low and let simmer for 15 minutes till the sauce has thickened.
4 little beauties grilling away

While letting it simmer, start up the grill and pop those beautiful chops. Cook till desired. (Well done/ medium/ rare)

Grill the lamb chops
Plate it, drizzling the Pomegranate sauce over it; serve with salad or whatever you fancy; I dished these out with a side of sweet mash and some asparagus.
Tadaa

Enjoy!

Yours Eaternally,
Drina C.

Recipe Book Review: Bobby Flay’s Mesa Grill Cookbook

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Bobby Flay’s Mesa grill cookbook.

Bobby Flay’s Mesa Grill Cookbook

So the recipes in this big fella are as long and exaggerated as the title of the book. Don’t get me wrong, it’s an amazing book; but for us middle-easterners, “Rare” ingredients becomes an issue. In fact half the ingredients in the book comes off as an exotic product *sigh!* saturated with: Poblano chiles, guajillo chiles, serrano chiles, chipotle chile puree, ancho chile powder, chile de árbol, cremini mushrooms, blue cornmeal, arborio rice, rabbit loins, to name a few. Yes you may find some of these items here in Dubai, but the prices on them are bound to give you a nose bleed.

Bobby Flay’s book is inspired from.. well as you may have guessed – the southwest, with the likes of at least 50-100 steak and grill recipes; and if you may have noticed from the list of chiles above, ooooh they are HOT HOT HOT. It also has an array of drink recipes, scrumptious salads and exciting deserts. This book is excellent and creative, containing some stunning combinations of flavors and textures that I may have only imagined in dreams. Some really interesting recipes that jumped right at me are:

  • Queso fundido with roasted Poblano Vinaigrette
  • Coffee-rubbed filets Mignons with Ancho-mushroom sauce
  • Seared Tuna with black bean-mango salsa (this i have to try!)
  • Grilled Shrimp brushed with smoked chile butter and tomatillo salsa
  • and Spicy coconut Tapioca with spiced fruit salad… and YES! I gave this little delight a go :)
For those Dubai-ians with a slightly bigger budget than mine, i would say great book to have; but your main task is finding those fancy ingredients. But, for those not residing in the middle east; bask in the glory of some exceptional creative cooking :)
Enjoy!
Eaternally Yours,
Drina C.

Mustard-Dill Grilled Chicken

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Pre-Ramadan schedules at work are rather hectic in a TV station. So, after a busy day, I came back home and noticed the 4 lovely chicken boobs (breasts) that i left thawing in my sink; of course that was enough to get some adrenaline in me and get my cooking side of the brain to flex a few muscles. Oh.. and my new George Foreman grill has been giving me winks the whole week.. so i thought it the best time to try the little fella out. This is a rather easy recipe and needless to say.. YUMMM!

You will need:

  • 4 beautiful chicken breasts (go for organic farm bred chicken)
  • Handful of coriander, both leaves and stalks (roughly chopped)
  • 2 Handfuls of Dill (roughly chopped)
  • ½ a cup of Yoghurt
  • 1 heaped tbsp Dijon Mustard
  • ½ tsp garlic oil ( or 2 cloves of garlic)
  • 2 tbsp Olive oil
  • Juice of 1 lemon
You will need…
Blend the yoghurt, chopped dill, cilantro, cloves of garlic (or garlic oil), olive oil, and juice of lemon in a blender.
Pour the mixture out into a bowl

Yoghurt-Dill mix

Stir in the Mustard evenly.

Cut the chicken breasts up like so-

Cut up your chicken

Toss them into the mixture, coating all pieces well.

Let it sit for about 20-30 minutes.

Set the chicken to marinate for about 20-30 min

These are 30 wonderful minutes that I normally use up to clear up all platforms in my kitchen only to start up the spitting george foreman grill.

Start Heating up your grill. Mate sure its HOT HOT HOT :) (don’t burn yourself; but disclaimers like this don’t really work for clumsy people like me)

Pop the pieces of chicken individually on the grill.

Pop those lovely things on the grill

10-15 minutes and these are ready to be devoured. The yoghurt makes them rather juicy and can be eaten plain with a slice of garlic bread or salad or a simple dressing. One that I used is a Soy-rice Vinegar Dressing. (recipe will be up shortly)

Eaternally Yours,

Drina C.