We catered Keja's 4th of July gathering last week. It was so much fun to just cook, and not write recipes down! We made a broiled mussel morel mushroom dish that left us with a lovely mushroom, mussel, wine liquer that we were psyched to use last night in grits. The one problem? We also served peach iced tea on the 4th and the leftover tea was put into a container that looked the same as the liquer. So last night, we made peach tea grits. And then we made mushroom liquer grits.
Boneless Leg of Lamb with Mint Garlic Rub
2 lb. boneless leg of lamb, opened up (if rolled into a roast shape) and pounded until it is evenly 1 to 1 1/2 inches thick (pick your thickness and make sure the whole leg is that thick).
3 large cloves garlic, minced
3 TBSP finely chopped mint
1 TBSP olive oil
1 teas. salt
Mix together and rub into the lamb.
Grill lamb over low heat, turning every 5 minutes, until cooked through, ~ 20 to 25 minutes.
In a large pan combine:
2 cups mushroom liquer (cover dried mushrooms with boiling water until soft, ~ 20 minutes. Reserve liquid for other recipes, such as this one!)
2 cups milk
and bring to just boiling.
1 teas. salt (or cilantro salt)
1 teas. pepper
1 cup grits
Stir until well mixed, reduce to a simmer, and cook, stirring frequently, until grits are tender and thickening, ~ 10 minutes.
Remove from heat and stir in:
1/2 cup densely packed, grated parmesan cheese
We got a lovely truffle oil from Marx Foods and drizzled it on the grits.
Cucumber Mint Salad
We picked up the CSA share yesterday and there were beautiful cucumbers. And, growing rampant in my yard and garden is the loveliest mint.
3 lbs. cucumbers, peeled, quartered lengthwise, and cut into 1/2 inch wide slices
leaves from 3 stalks of mint, roughly chopped
4 garlic scapes, cut into 1/2 inch pieces and sautéed in olive oil and a dash of salt and pepper until crispy
Mix all together and toss with a vinaigrette. Let sit 30 minutes before serving to soak up dressing flavor.