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I usually use a herbs de provence and garlic rub, but I wanted to try something new. I concocted an Asian marinade and got to work. I took some scallions and a bunch of cilantro, diced them up, and mixed them with a blend of ground minced garlic, dehydrated onions, sea salt, black peppercorn, lemon juice, and olive oil. The mixture was then pureed:
I trimmed up the lamb ribs and applied the marinade, sealing them in a FoodSavor bag to marinate overnight:
After 16 hours of marinating, the lamb ribs were rubbed down with a pepper/garlic/onion powder mix:
Ribs on the BGE after 4 hours:
I used a garlic & green onion teriyaki sauce to apply a light glaze on the ribs:
All done:
I went with some healthy sides, choosing an Asian inspired salad, made with sweet cherry cranberries & pea pods, topped with an orange sesame dressing, and some toasted sesame infused sushi rice:
Dinner is served:
The ribs were pretty decadent, like all fatty foods should be. The flavor profile imparted by the green onion and garlic marinade, coupled with the teriyaki glaze, really complimented the lamb. It was a great change of pace from what I usually use.
I wanted to keep dessert simple and chose to make a green tea-chai smoked gelato. I heated 1 cup of cherry-wood smoked heavy cream, 2 cups of milk, and 3/4 cup of maple wood smoked sugar:
Once the milk and cream mixture was thoroughly heated, I steeped some green tea and chai tea bags in the mix for 1 hour, then tempered 4 egg yolks to make a cream anglaise:
The gelato mix was chilled overnight and whipped up in the Gelato Pro:
I haven't had a waffle cone in a while and figured this would be the perfect way to serve the gelato:
It was like sipping an ice cold chai frappacino next to a camp fire. Refreshing, spicy, smokey, and downright tasty.
Good eats.
Incredible, as always!
