Time for one last outdoor get together

Labor Day, the end of summer. Time for one last big outdoor get together. To me, this signals the end of the grilling season. I know that the weather will still be good for a while for outdoor cooking. For me, I’m a traditionalist. No more wearing white or seersucker. No longer grilling every weekend. So I thought I would offer up a couple of dishes from the grill. But which ones?

Today, I am sharing two different proteins from the grill. The first is one that’s often cooked outdoors, Grilled Chicken Creole. It’s New Orleans cooking at its best. The second,Grilled Lamb Chops with Spring Herb Sauce, is more of an acquired taste. Either of these dishes will make a perfect finish to the summer season. So, light up the grill and Let’s head to the back yard!

Grilled Chicken Creole

Here’s a twist on a traditional New Orleans dish. Any dish with the Creole designation usually contains tomatoes. That is a main way to distinguish between Creole and Cajun cuisine.

2 1/2 pounds chicken breast, skinless

Creole seasoning to taste

1 red bell pepper

1 teaspoon canola oil

1 tablespoon garlic, minced

1/2 cup onion, chopped

3 large tomatoes, seeded and diced

2 1/2 cup cooked white rice

2 tablespoons fresh parsley, chopped

Prepare grill and fire. Meanwhile, season chicken with Creole Seasoning. Place the whole red bell pepper on the grill and char the skin on all sides. Remove pepper and place in an airtight container. Grill chicken breast about 5 minutes on each side, or until just cooked through. When chicken is done, remove from grill, cover with aluminum foil and keep in a warm place. In a medium sauce pan, sauté garlic and onion in oil for 1 minute. Add tomatoes. Peel the charred skin away from the pepper, remove seeds and chop. Add to tomatoes. Serve chicken breast with Creole sauce and garnish with parsley.

Grilled Lamb Chops with Spring Herb Sauce

You either love or dislike lamb. I happen to be in the first group. Unfortunately, my wife is in the second one. Still, I eat lamb every chance I get. My grandmother would always invite me for dinner when she cooked leg of lamb. Grandma, here’s another way to cook lamb.

1/2 cup extra-virgin olive oil

1/2 cup champagne vinegar

1/4 cup chopped fresh mint

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chives

2 cloves garlic, minced

2 tablespoons plus 1/2 teaspoon salt, divided

3/4 teaspoon ground black pepper, divided

1 teaspoon ground cinnamon

9 double-ribbed bone-in lamb chops, frenched

In the work bowl of a food processor or blender, add olive oil, vinegar, mint, parsley, chives, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until well combined. Cover, and refrigerate until ready to serve.

Preheat grill pan or grill to high (400 to 450℉). In a small bowl, combine remaining 2 tablespoons salt, remaining 1/2 teaspoon pepper, and cinnamon. Rub salt mixture on both sides of lamb chops.

When grill begins to smoke, add lamb chops, and grill 4 to 6 minutes per side or until desired internal temperature is reached (145℉ for medium-rare). Serve immediately with herb sauce.

I know that people like to grill year round. I myself am more of a spring and fall griller. The summers here in Arkansas are just too hot to be outside over heat. I will crank up the smoker occasionally. There’s something to be said about food cooked outdoors over flames and charcoal. It brings out the primitive urges. Next time, I will share with you a cooling dessert that’s great either indoors or out.