We have come a long way since February. I told everyone this evening as I was sitting by the grill sipping a gin and tonic that I just could not understand how people grill in weather like this - sunny, warm... I am used to scraping the snow off the grill before firing it up!
Anyway, the Lamb was fabulous! The marinade was simple - garlic, tomatoes, parsley, rosemary, dijon mustard, wine, salt and pepper - but cooking the full racks on the grill gave them a wonderful flavor and melt in your mouth texture.
As for the provencal white bean salad - not worth the trouble.
Mrs. Grillin made the final dish in the book which was Chocolate Cointrea Tart. The recipe had nothing to do with the grill so I didn't feel obligated to tackle it. It was yum of course and I ate way too much of it!
So now we are planning a Final Wisconsin Grillin Memorial Dinner where we will invite all of our friends who have participated and get both grills going. Should be fun particularly in the summer when the veggies are fresh. It will be a good warm up to the wedding. What should we have? NOT CALAMARI!!
- Mark
No comments:
Post a Comment