I recently returned from an adventure race in Abu Dhabi,  which was a blast.  Not only was the scenery and experience out-there and wild, they wined and dined us (well, at least dined) like royalty.  In fact, I believe some royalty may have been present at some of these events!  They did a lot of things right in the cooking department and it’ll take me a few more weeks of thinking to sort out some of the more elaborate dishes they had!

One that really struck me was a grilled lamb cutlet dish that was served with a bizarre mint sauce.  Checking my surroundings (terraformed desert in the middle-east) a few times just to be sure, there was definitely avocado in with the mint!  The little chunks of avocado probably came from a few block away from my house in Santa Barbara.  It was an inspired combination, one that I had to repeat.

So we did!

We started with about a one and a quarter pounds of lamb cutlets ($17.99/lb, really?).  I was certain I had to make this dish, so cost exited the picture rapidly.  Since Erik had such a great time braising meat for his Day-Off Stroganoff, I decided to try my hand at it.  First I rubbed salt and ground pepper onto the meat.  Then, I sauteed a shallot, some garlic, and a few bay leaves in bacon grease, and covered that with enough chicken stock to cover most of the meat (eyeball it, don’t add the meat yet!), we used 4 cups.  Then add a spash of red wine and bring it to a boil.  Remove from heat, and add in the meat.  Put it in an oven at about 250°F for 20-30 minutes.  We’re not trying to cook anything through, here, just trying to infuse some good flavors in the meat.

Braising in RFCS and Red Wine

While the meat is braising in the oven, get started on the avocado/mint sauce.  Erik (the Guaco-man of the house) used 3 large (unfortunately not-quite-ripe) avocados, a big bunch of mint, some green onions, and 2 jalapeños the juice of a lemon and a half.  Kinda like a minty guacamole.  Then I made it gooier with olive oil and extra lemon juice, the texture is pretty important here.  It should be more like a sauce, and less like a guacamole.

Caramelizing Onions

With the leftover braising juices, I made about two cups of quinoa, which I topped with caramelized onions.

More Seasoning!

Then we simply sliced the cutlets into singlets, and brushed on a mixture of olive oil, minced rosemary, salt, and pepper.  We grilled the singlets hard and fast.  We liked them pretty rare, and enjoyed the incredible quality of the meat.

Grilling the Cutlets

Yes, the $17.99/lb was worth every penny.

Yes! We got to eat that!

I think we did the grand cooks at the Park Rotana Hotel one better.

Well, summer is gone, and fall is officially here. You’re either ready to reap this freaky-assed harvest or you’re not. The last of the heirloom tomatoes are gone, but $9/lb chanterelles are back!

Funky Fungi

These funky fungi remind me of home; their earthy (Erik jokingly says manure-y) aromas fill the house and help to warm the frigid confines of our poorly insulated abode.  I bought 3 pounds, not really knowing what I was going to do with most of them (they’re great for breakfast with eggs, but I had to have them that night).  Rummaging around the house, I decided on polenta and bread as a double-hitter starch, because that’s what we had.  Also, because it’s delicious.

Frying Polenta

Polenta’s no problem, just slice and fry.  Chanterelles can be a bit tricksy.  Don’t get them wet; just blot them with a paper towel or brush to get the chunks of forest off of them.  I’ve never bought ones that were so contaminated that they had to be washed and meticulously dried, but you may have to go there.

I like to slice them length-wise, preserving their awesome shapes, but also allowing them to be a bit more bite-sized.

Slice 'em length-wise

Simmer the cleaned, sliced chanterelles slowly with some garlic, and serve with your choice of red wine and some kind of starch.  The polenta was amazing.

This one’s a simple one, but it’s just too good to leave it unwritten!

Chanterelles with Polenta and Fresh Bread