Lamb Shoulder (Round Bone) - Grilled Greek Deliciousness!

Never in my life did I think I'd be making homemade tzatziki.  I mean, tzatziki had always been one of those mystery toppings for me.  You go and get a delicious gyro on a warm pita (yum) and you'd get a generous helping of this amazing sauce with unique flavors and you simply love it.  And you get it again the next time.  But make it yourself?  Please!  Well, so goes the Year of Meat for me.  I have made more dressings, sauces, marinades, salads, rubs and sides this year, and that doesn't even include the meat!  But now that I have added this homemade tzatziki to the list, the sky truly is the limit.  Pretty much any time I ever grill lamb again, I'm making this sauce.  And what's better, with the right rub, it would go great on grilled chicken, too!  OK.  I'm getting hungry thinking of it.  Let's talk about this concoction.

So, thanks to Anne Burrell of Food Network Magazine, she hooked me up with a three-part recipe that included the marinade, the tzatziki and the salad/dressing.  In plotting out my strategy, and with a busy work day planned, I made the marinade and tzatziki in advance (the night before the dinner).  Smart move for many reasons, not the least of which was my busy work day ahead of me.  But it paid off in other ways.  In both cases, some of the stronger flavors (e.g. garlic) got tempered with time while getting incorporated with the other flavors.  Brilliant decision, and it wasn't even for that reason!  Great lesson learned.  So, here is how it went down.

The marinade was simple enough.  The juice and zest of a lemon, combined with fresh chopped herbs (oregano, mint, dill) along with garlic, red pepper flakes, extra virgin olive oil and Kosher salt.  All I did was chop and mix it and put it in a bowl in the refrigerator overnight.  My plan was to add it to the lamb shoulder chops in the a.m. to a ziploc bag, and let the marinade work all day.  And that's exactly what I did.  For the tzatziki (no lie, mouth is watering right now), some of the same ingredients for the marinade (garlic, dill, mint, Kosher salt) got added to some finely chopped cucumber, white wine vinegar and Greek Yogurt.  This too I did the night before and kept in the refrigerator.

On the day of, the round bone lamb shoulder chops (trimmed of any and all excess fat) went into the ziploc bag with the marinade.  About 60 minutes before cooking time, I took lamb out of the refrigerator to bring to room temperature, and took the tzatziki out to do the same.  Fired up the Big Green Egg, and cooked the lamb for 6 minutes per side (turning them once in between to get the nice criss cross grill marks).  Took them off, and tented them in foil for 5 minutes.  During the "tenting", I mixed a salad of fresh arugula, squeezed lemon juice, olive oil, Kosher salt and feta cheese.  For presentation, the salad went on the plate first, with the lamb on top of that, and the tzatziki on top of it all.  Great look!  Great taste!  I felt like I was in Chicago's Greek Town and I did it all at home.

Thank you Paulina Market, and Food Network's Anne Burrell.  This was my favorite lamb dish of the year so far.  And it will return again!

46 down, 15 to go!

Sirloin Steak - Grilled Summer Simplicity

When I was young and my mother would have steak, when I asked what we were having the answer inevitably was a simple one, "steak".  I didn't hear things like filet mignon, bone-in rib eye or New York strip.  I heard "steak".  Maybe, on occasion, we'd go out to eat somewhere (i.e. York Steak House for those in the West Roxbury, MA area in the late 70's/early 80s's) and they may have used the word "sirloin".

So, let's be honest about a Sirloin Steak.  It's big.  It's cheap in comparison to the aforementioned cuts.  And it lacks flavor when over-cooked.  And yeah, no offense to my mom or those folks at York Steakhouse, "medium well" and "well done" were the only temps I saw until my adult life.  So, when I went to Paulina Market yesterday to pick up a Sirloin Steak, I made it a point to get the ideal "pull from the grill temp" to reach my "medium rare" goals.  Instructions were simple.  Throw a lot of rub on it, cook it about 6 minutes per side on a high heat Big Green Egg, and pull it at a 125 internal temp.  Instructions were perfect.  And it turned out a perfect medium rare.  I used a bold steak rub, a Christmas gift from a friend who knows my love of meat, and served the steak with some table side sauce options, including Maple Chipotle, Sweet BBQ and Worcestershire.  Served it with some steamed asparagus and an ear of Iowa Sweet Corn courtesy of my mother-in-law's care package of Iowa Sweet Corn.  I ask you this, what says "Summer" better than Sirloin Steak and Sweet Corn?

The result was delicious summer satisfaction, and another notch in the Year of Meat belt.

45 down, 16 to go!

Maple Chipotle Veal Skewers - Plan B Works

The expression "Plan B" is a bit overused.  In my mind, Plan B is not your second choice when you weigh your options.  Plan B is not an equally viable option to Plan A, a coin toss loss if you will.  Plan B, in my mind, is a plan that is concocted when your plan (aka Plan A) fails.  You are on your way to your favorite restaurant for dinner, and you reach its front door and see a sign that says "Closed for Private Party".  Wherever you go to dinner that night is Plan B.  Someone close to me (and I won't name names) recently planned a week-plus long vacation with his girlfriend.  Shortly before the trip, she bailed.  End of relationship, but it wasn't the end of the trip.  Plan B was invoked, and a substitute joined the planned trip.  Too funny, in my mind.

Anyhow, let's discuss my trip to Paulina Market this past Wednesday.  I was a man with a plan.  There were 18 cuts left at the time, and I had pre-determined what I'd cook that night.  Enter Paulina I did (now I sound like Yoda), and proceeded to the now famous display case.  To my dismay, Plan A was not there!  I waited patiently for my turn.  My number got called.  I inquired about my cut.  And it was confirmed, Plan A was not there!  Well, unlike my examples of restaurants and significant others, this quest is about cooking all the cuts at Paulina.  So, I had to think quickly on my feet.  There were 17 other cuts from which to choose.  What do I do?  I reacted quickly.  Paulina sells a great grille marinade, Maple Chipotle.  And I found myself looking at the Veal Stew Meat, and thought: Marinade + Skewers + Big Green Egg = Plan B.

And off I went with a cryovac sealed (thanks to Joe at Paulina) package of Veal Stew Meat with the Maple Chipotle Marinade.  A few hours later, I skewered them and grilled them on a 600 degree Big Green Egg.  About 5-6 minutes per side, served with steamed peas and carrots, and we had ourselves a meal.  And I tell you what, Plan B worked out famously.  I felt a bit like an Iron Chef, who opened a basket with Veal Stew Meat, and was pressed into action.  And I won!

44 down, 17 to go!

Bottom Round - Saturday Roast Beef Sandwiches

I used to eat my roast beef sandwiches the same way, every time I ordered one.  Roast Beef Sub with mayonnaise and pickles.  Occasionally I'd add cheese (provolone).  And on rare (no pun intended) occasions, I'd ask for an additional vegetable, like lettuce or tomato.  But the standard order was always mayonnaise and pickles.  But part of the reason what that I didn't order subs that often.  Not sure why, but I'd often have cold cuts at home, and I'd make more modest and dare I say more (perceived) healthy versions.  Turkey on whole wheat with mustard, for example.

But then, the Year of Meat commenced.  And on an occasion not long ago, I turned an Eye of Round Roast into Pit Beef Sandwiches.  So what happens when you have Beef Sandwiches for several days in a row?  Variety strikes!    With the Pit Beef Sandwiches, I tried them with Barbecue Sauce, with Horseradish Sauce and both were delicious.  Well, today, a different cut of beef (Paulina Market's Bottom Round Roast) was the order of the day.  I prepared it similarly, using a Southwestern themed rub all over it, and cooked it over indirect heat in the Big Green Egg at 375 degrees, with some Oak for smoke, until the center got to 125.  I tented it under foil for about 30 minutes, and carved it up for sandwiches.

Now, one of the things any Beef Sandwich eating man who lives in Chicago enjoys is giardinera.  Having grown up in Boston, I had never heard of it until moving to the Windy City.  What is it?  Vegetables like hot peppers, carrots, celery and the like are marinated in a spice-infused olive oil.  It goes great on "Italian Beef" sandwiches, and any other sandwich that calls for some extra kick and flavor.  So, Bottom Round is not by nature the most flavorful.  So, I smothered this thing in the rub, and upon carving it up, knew that the "rub-heavy" slices of beef would be flavorful.  However, not every slice was rub-heavy, so I decided to jazz up my first sandwich.  I went with a Kaiser Roll, with hot giardinera and dijon mustard.  Yep, each addition to the beef increased the spice-level just a little bit more.  And I have nothing but positive thoughts looking forward to my next sandwich (which will be for dinner in about 2 more hours).  Right now, I'm leaning toward mayonnaise and nothing else.  Can't wait!

43 down, 18 to go!

Pork Shanks - Crispy Buffalo Pork Wings

Well, yesterday was a remarkable achievement in the annals of the Year of Meat.  First, we (my wife and I) tried our first ever Pork Shanks.  Second, I made my first ever homemade buffalo sauce (nothing too crazy here, butter and Louisiana Hot Sauce).  Third, for the first time since we got married almost five years ago, I busted out the deep fryer and proved that there is less mess in the kitchen from its use than frying on the stove top with oil splattering out of skillets.  Truly remarkable.

First, the recipe.  Nothing crazy here.  I had seen Pork Wings on menus before, and was always curious.  In researching how best to make Pork Shanks, I saw a lot of braising.  And if you've read this space for the past seven months, you know I've done my share of braising.  But something caught my eye in addition to braising.  Deep Frying!  Not having previously known that what I saw on menus as "Pork Wings" were slowly braised Pork Shanks, subsequently deep fried and served "buffalo wing style", I was sold upon my discovery.  So, off to Paulina and obtained two Pork Shanks.  I shook them in a Ziploc with white pepper, granulated garlic and salt, and "dry braised" them in a covered ceramic skillet for 5 hours at 300 degrees, flipping them once half way through the time.  Tented them under foil for a couple of hours until completely cooled to room temperature, and fired up the deep fryer to 375 degrees.  I shook the cooked shanks in another Ziploc with Corn Starch.  Now, I should have only fried them for about 2-3 minutes.  I went for 5, but mainly due to the sheer size of these things.  Pictures I had seen online suggested much smaller shanks.  These were at least twice the size, so I figured twice the time.  My mistake.  So, they got a little too crispy on the exterior, but the interior was rich, moist and quite tasty.

For the sauce?  No mystery here, 3 TBS of Salted Butter with about a half cup of Louisiana Hot Sauce.  Simmer until melted and mixed, and toss the "pork wings" and serve.  We ate them with Mashed Potatoes and String Beans.  Hearty and (not so) Healthy.  But hey, it's....

42 down, 19 to go!

Bone-In New York Strip - Twice in a Lifetime

My wife and I went to Banff, Alberta, Canada this time last year.  It was an absolutely amazing place, with nature as its primary allure.  Glacial lakes, glacial hikes and eye candy far and wide.  I had the good fortune of having gone to a destination wedding there ten years ago, and knew the day I left that I would return.  Going there last year was the return of which I spoke, but we said the same thing when we left.  We would return.  And we will.  Nothing planned as of yet, but we know we intend to visit again.

A side benefit of the trip, and we weren't necessarily expecting this every night, was the amazing cuisine we had there.  I knew I'd get my share of game, from elk to venison to buffalo, but what I didn't expect was the quality of the preparations, the pairings and the flavors.  I was sort of expecting a traditional meat and potatoes experience.  However, the experience was nothing of that sort.  Our favorite restaurant there was a place called The Saltlik.  And a funny thing happened on our first night dining there (yes, we loved it so much, we returned for our last dinner).  I wanted to order a steak, and I found a New York Strip that sounded amazing.  I believe it had a peppery rub and blue cheese butter.  And when I ordered my steak medium rare, the waiter asked me a question I had never previously been asked, "do you want your medium rare traditional or 'Chicago Style'?"  To which I replied, "what is 'Chicago Style'?".  What I learned by going to a steakhouse in Banff, Alberta, Canada far away from my home city of Chicago, IL that 'Chicago Style' is medium rare on the inside but with charring on the outside.  To have my center medium rare is a must, but I must admit I was intrigued by the Chicago style.  I ordered it that way, and I can assure you that the steak I had that night ranks in my top 5 all-time steakhouse steaks.

Since then, I have never quite been able to replicate that steak, either through ordering in steakhouses or through my own grilling.  Until last night.

I made a quick run to Paulina Market prior to closing to pick up two bone-in New York Strips.  I grabbed two large potatoes, knowing full well that my wife would be quite pleased with my choice of sides (and knowing full well that she would take pride in making her signature mashed potatoes).  I put together a rub of equal parts Kosher salt, regular salt, brown sugar, fresh ground black pepper, granulated garlic, red chili flakes, smoked paprika and coffee grounds (yes, coffee grounds).  I put a light coating of olive oil on the steaks and rubbed them until well covered on both sides and let them sit covered at room temperature for a little over an hour.  I fired up the Big Green Egg and got the coals well lit, and after about 30 minutes of ignition, I closed the lid with vents wide open, to maximize the temperature.  When it hit roughly 675 degrees, I put a light coating of oil on the grill (carefully with elbow long fireproof gloves) and set on the steaks.  About 5-6 minutes per side (which sounds long, but if you've seen the thickness of Paulina's bone-in strips, you'd understand), until internal temperature got to roughly 135.  I took them off, tented them in foil for five minutes, added a tab of butter on them at serving with the mashed potatoes, and the rest was history.  Sort of like last year's history in Banff, with my once (now twice) in a lifetime Chicago Style New York Strip.  Like Banff's beauty, this steak was eye (and taste) candy!

41 down, 20 to go!

Center Cut Pork Chops - Peachy Keen

There are certain meats that you grill, certain ones you braise and others you roast.  There are so many ways to vary temperature, duration, exposure to heat, etc., that cooking meat is like a large decision tree.  What cut?  What flavors?  What appliance?  What temperature?  Etc.  For the most part, this year, I have followed "common sense" for each cut.  But not with the Center Cut Pork Chops.  Personally, I would think pan searing or grilling.  Cut 8 hours in a slow cooker?  Fall off the bone, shredded pork chops?  Yep, and I'm here to tell you I will do it again.  And again.  And again.

In terms of recipe, this wasn't that complicated.  I seasoned both sides of the chops with salt and pepper and seared them on both sides in some olive oil until golden brown.  After removing the chops to a plate for resting, I then sauteed some chopped Canadian bacon with onions for about 6 minutes (until browning), added in some garlic, a little bit of pale ale, chicken broth, salt, pepper and cider vinegar.  I transported that mixture to a slow cooker, put the chops on top and set it on Low for 8 hours.  And that, was that.

By the time I opened the lid after work, the smells throughout the house were euphoric.  My wife and put together a vinaigrette that went perfectly over an arugula and peach salad.  And that went perfectly with the chops.  The chops, as I mentioned in the beginning, we literally falling off the bone.  Now, sometimes you refer to baby back ribs that way, or short ribs or even chicken wings.  But pork chops?  Lean, white meat pork chops?  Yes.  Pork Chops.  Shredding like brisket, and moist throughout.  These things, combined with the peach salad, were a thing to remember!  And for me, tonight, I have leftovers, so I don't have to be nostalgic for too long!

40 down, 21 to go!