Andrew (Drew) S. Turnipseed, chef, Field Marketing Specialist and Head of Content Production at Grilla Grills brings us this dynamic lamb dish featuring a multi-day fermentation, a decadent potato dish and a smoky mushroom jerky.
Lamb Chops with Potatoes, Cabbage & Shrooms
Yields: 2 entree servings
- 1 Napa cabbage, cut into 2-inch strips
- 1/4 – 1/2 cup kosher salt
- 2 Tbsp garlic, minced
- 2 Tbsp ginger, minced
- 1 tsp sugar
- 3 Tbsp water
- 4 Tbsp Korean red pepper flakes
- 1 large daikon radish, peeled and cut into 1-inch matchsticks
- 2 bunches green onions, cut into 1-inch pieces
Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.
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Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.
Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the pepper flakes and begin mixing and rubbing flakes into the mixture. Add the radish and onions to mixture, stirring to combine.
Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.
Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.
After 2-5 days of fermentation, store kimchi in refrigerator.
- 6 large potatoes, about 4 pounds, peeled
- Salt to taste, if desired
- ¼ pound or ½ cup plus 1 Tbsp butter
- 1 ½ cups creme fraîche or heavy cream
- 2 black truffles, optional
- Freshly ground pepper, preferably white, to taste
- ½ tsp freshly grated nutmeg
Cut each potato into 1-inch-thick slices. Put the slices in a casserole and add cold water to cover. Add salt to taste and bring to a boil. Cook about 30 minutes or until the potato slices are tender.
Drain the potato slices and put them through a food mill or potato ricer.
Put the butter in a skillet and let it melt. Continue cooking about 1 ½ minutes or until the butter is lightly browned or hazelnut-colored.
Beat the browned butter and the creme fraîche or heavy cream into the potatoes.
Cut the truffles into thin slices. Stack the slices a few at a time and cut them into thin strips, or batons. There should be about a quarter cup. Add the truffles, salt, pepper and nutmeg to the potatoes and beat well. Serve hot.
- 1/4 cup distilled white vinegar
- 2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp minced garlic
- 1 onion, thinly sliced
- 2 Tbsp olive oil
- 2 lbs lamb chops
Mix together the vinegar, salt, pepper, garlic, onion and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
Preheat an outdoor grill for medium-high heat.
Remove lamb from marinade and leave any onions on that stick to the meat. Discard remaining marinade. Wrap exposed ends of bones with aluminum foil to keep from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
- 1 lb mushroom
- 1 Tbsp olive oil
- Kosher salt, to taste
Preheat smoker or oven to 180 degrees ºF. Slice mushroom as thin as possible. Toss with olive oil and salt. Place mushroom on smoker or in oven for 3-4 hours, or until completely dehydrated.