Rosemary-Scented Lamb Chops

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Anyone who has eaten at my house knows that sooner or later they will have something flavored with two of my favorites–chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.

Ingredients

  • 1 cup fresh lemon juice
  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 3/4 cup chile-flavored mustard
  • 3/4 cup chile-and-herb-infused olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons minced onion
  • 2 to 3 chiltepins, crushed
  • Salt and freshly ground black pepper
  • 4 lamb chops

Instructions

Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well.

Marinate the lamb in the mixture for an hour at room temperature.

Remove the lamb and reserve the marinade.

Grill or broil the lamb chops to desired doneness.

Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes.

To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.

Grilled Artichokes with Chile Dipping Sauce

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These artichokes are so easy to prepare and are a great accompaniment to any barbecue of grilled meat, poultry, or fish.

Ingredients

  • 4 small fresh artichokes
  • 1 cup oil-and-vinegar-based barbecue basting sauce or barbecue marinating sauce
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons minced serrano chiles
  • 1 teaspoon lime juice

Instructions

Cut the artichokes in half vertically and scoop out the dark leaves and the “fur.” Poach the artichokes in boiling, salted water until the leaves start to come off.

Remove and drain. Marinate in the marinade or grilling sauce for 2 hours.

Combine the mayonnaise, cilantro, chiles, and lime juice.

Grill the artichokes for 3 to 6 minutes on each side, remove and drizzle additional sauce over the top. Serve with the dipping sauce.

Spit-Roasted Chicken w/ Spicy Wild Rice Stuffing

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Roasting the chicken along with the stuffing makes for an easy dinner. To complete the meal, cut zucchinis lengthwise and brush them with chile oil. Grill during the last 15 to 20 minutes of cooking, remove and sprinkle with grated Parmesan cheese

Ingredients

chicken, wild rice, onions, sage, cayenne powder

Instructions

Spicy Green Beans

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These beans go well with simple meats, such as turkey, or cheese dishes. They add color and just a mild heat to any meal. For a different taste, I’ve also used this recipe substituting zucchini squash for the beans and serrano chiles for more heat.

Ingredients

  • ½ cup chopped onions

  • 1 clove garlic, chopped

  • 1 tablespoon vegetable oil

  • 3 green New Mexico chiles, skinned, seeds removed, chopped

  • 1 pound French-cut green beans

  • 2 tomatoes, peeled and chopped

  • Salt to taste

Instructions

In a heavy skillet over medium heat, saute the onion and garlic in the oil until soft. Add the chiles and continue to saute for an additional 2 or 3 minutes. Add the remaining ingredients along with 1 cup of water, bring to a boil, reduce the heat, and simmer until the beans are done.

 

Caribbean Fresh Fruit Compote w/ Habanero Spiked Syrup

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Use this “hot” fruit compote to accent any breakfast or brunch. Since this habanero syrup compliments a wide variety of fruits, vary the ones you use depending on what is in season.

Ingredients

  • 3 tablespoons cider vinegar

  • 2 tablespoons sugar

  • ½ teaspoon ground habanero chile

  • 1 cup cubed fresh mango

  • 1 cup cubed fresh papaya

  • ½ cup sliced strawberries

  • Garnish: Fresh mint leaves

Instructions

Add the vinegar, sugar, and chile in a small saucepan and stir to mix. Heat the mixture over high until just below the boiling point, reduce the heat, and simmer for 5 minutes. Allow the syrup to cool to room temperature.

Combine the fruit in a large mixing bowl. Pour the sauce over the fruit and toss to coat.

Ladle the fruit into individual bowls, garnish with the mint leaves and serve.