Lamb Chops Marinated in Red Wine

I often look to the kitchens around the Mediterranean for inspiration. These lamb chops
soak up all the flavors of a red wine, olive oil, garlic, and coriander seed marinade.

This recipe comes from the island of Cyprus, where these spices are very commonly used
in long-cooking stews made with tougher cuts of meat, making them taste heavenly. The
bell pepper sauce, Mojo, is a souvenir from a trip a bit further south, to the Spanish island
of Gran Canaria.

Grilled Lamb Chops with Mediterranean Flavors
• 2 garlic cloves
• 6¾ fl. oz. (200 ml) dry red wine
• 3⅓ fl. oz. (100 ml) cold-pressed olive oil + more for grilling
• 2 tablespoons crushed coriander seeds
• 1 teaspoon coarsely ground black pepper
• 8 double-cut lamb chops
• salt for seasoning

Peel and slice the garlic cloves. Mix all ingredients for the marinade in a bowl. Place the
lamb chops in double plastic freezer bags and add in the marinade; it’s safest to double-bag
all this to avoid losing any of the tasty marinade if the bones of the chops poke a hole in
one of the plastic bags. Close the plastic bags and rub the chops a little to coat the
marinade evenly. Place the bags of chops on a platter and keep them in the refrigerator for
a few hours, preferably overnight if you have the time.

Drain the meat thoroughly and wipe the marinade off with paper towels. Brush the chops
with olive oil, and brush the grill’s grates with olive oil too.

Grill the chops 2 minutes per side over direct heat; season with salt. Move the grate up to a
higher, slightly cooler spot, or reduce the heat on a gas grill. Grill the chops until ready,
about 6–8 minutes, depending on if they’re cut thick or thin. Turn them a few times while
cooking.

Place the chops, covered with foil, next to the grill. Let them rest for about 5 to 10 minutes
to give the meat time to cook up around the bone. The meat will be at its best if it’s slightly
pink inside, so don’t over-grill it. If you use a thermometer, the meat is ready when it reads
131–140ºF (55–60ºC), depending on how well done you like it.

Serve the lamb with avocado, browned garlic butter, and Canarian Mojo sauce.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Fish Skewers Marinated in Saffron

Saffron yellow skewers with salmon and pollock become party fare when paired with
creamy chili hollandaise sauce. Here, I’ve chosen the back piece—it makes nice even cubes
to thread on the skewers.

I only have fish on these skewers, because it grills far more quickly than vegetables; they
wouldn’t have time to cook. If you still want some grilled vegetables to go with this dish,
make up a few vegetable skewers with, for example, bell peppers, onion, and mushrooms;
make sure to grill those skewers separately from the fish.

Grilled slices of blanched fennel also make a very nice side dish.

Salmon and Pollock Skewers Marinated in Saffron
• 1 teaspoon saffron threads
• 3⅓ fl. oz. (100 ml) mild-tasting olive oil
• 2 tablespoons finely chopped dill
• 2 tablespoons lemon juice
• 10½ oz. (300 g) filet of salmon, preferable wild caught
• 10½ oz. (300 g) filet of pollock
• salt and pepper

Using a mortar and pestle, grind the threads of saffron with a pinch of salt. Mix it with the
oil, dill, and lemon juice. Cut the fish into 1-inch (3 cm) cubes. Place the cubes in a plastic
bag and pour in the marinade.

Carefully move the cubes around inside the bag to coat the fish evenly with the marinade.
Place the bag in a bowl in the refrigerator, and let sit as long as 8–10 hours. Turn the bag
over a few times during this time.

Place the fish in a colander and let it drain. Thread the cubes on skewers. Brush the fish
and the grill basket or holder with oil. I often use a holder or a basket for grilling fish,
because the meat can be more delicate and thus easily fall apart when turned.

Place the skewers in the basket or holder; season with salt and pepper. Grill over direct
heat for 2 minutes, turn the basket/holder and finish grilling the skewers 2 more minutes
on the other side. Leave the fish a short while over indirect heat to finish cooking it
without drying it out.

Sever with chili hollandaise.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Marinated Vegetables

Marinating vegetables is a wonderful way of preserving all the best flavors of summer. The tart, spicy chunks of vegetables make a perfect combo with grilled dishes or a salad.

These vegetables are also good as a fresh, green addition to tapas. As long as the vegetables are completely covered in olive oil, they’ll keep for several months in the refrigerator.

Garlic-Marinated Baby Portabella Mushrooms
• 8¾ oz. (250 g) baby portabella mushrooms
• 2 garlic cloves
• 1 fresh chili pepper
• 6¾ fl. oz. (200 ml) cold-pressed olive oil
• 1½ tablespoons white balsamic vinegar
• 2 teaspoons salt flakes
• 5 sprigs thyme

Cut each mushroom into quarters. Place the pieces in a saucepan and cover with cold
water. Add 1½ teaspoons salt. Bring to a boil and let boil for 5 minutes. Meanwhile, put
together the marinade.

Thinly slice the garlic cloves. Cut the chili in half and remove the seeds (or leave the seeds
in if you prefer more spice in the marinade).

Stir the olive oil, vinegar, and remaining salt flakes together in a bowl. Add the sprigs of
thyme (chopped fine), and add in the chili.

Drain the mushrooms in a colander and then add them, still warm, to the marinade. Stir so everything is thoroughly mixed.

Ladle the vegetables into jars, and make sure the olive oil covers them completely. If it
doesn’t, add some more oil. You can use any kind of edible mushroom for this marinade.

Pickled Bell Pepper and Garlic
• 2 red sweet, pointy peppers
• 2 yellow sweet, pointy peppers
• 8 garlic cloves
• 1 fresh chili pepper
• 3⅓ fl. oz. (100 ml) water
• 3⅓ fl. oz. (100 ml) apple cider vinegar
• 1 teaspoon salt
• 6¾ fl. oz. (200 ml) cold-pressed olive oil infused with lemon

Remove the seeds and cut the peppers into even, one-inch pieces. Cut the garlic cloves in
half length-wise. Cut the chili pepper in half and remove the seeds, or leave the seeds in if
you prefer spicier pickles.

Place the vegetables in a saucepan and pour in the water, vinegar, and salt. Bring it to a
boil, lower the heat, and let it simmer 20 minutes.

Remove the saucepan from the heat, and let the bell peppers cool in the liquid overnight.
Place the vegetables in a jar, pressing down firmly on them with a ladle. Pour in ¼ cup (50
ml) of cooking liquid and top to cover with olive oil. Screw the lid on tightly, and shake the
jar to mix contents thoroughly.

It’s important to prevent oxygen from seeping into the jar and destroying the peppers. You
may have to add more oil to cover the vegetables completely.

Marinated Oven-Dried Tomatoes
• 17½ oz. (500 g) cherry tomatoes
• 2 garlic cloves
• 2 teaspoons salt flakes
• 2 tablespoons chopped fresh oregano or thyme
• about 6¾ fl. oz. (200 ml) cold-pressed olive oil

Cut the tomatoes in half and place them, cut side up, in an ovenproof pan. Slice the garlic
thinly and scatter over the tomatoes.

Sprinkle salt flakes and herbs over the tomatoes and garlic. Oven-dry the contents of the
pan at 170ºF (75ºC) for 6 hours. Put the tomatoes in a jar and cover, while still warm, with olive oil.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Basil-Marinated Scallops

Scallops are another delicious treat to enjoy while you’re waiting for the coals to reach the
right temperature for the main dish. They’re called either sea or bay scallops.
Here the scallops are marinated in basil oil, quickly grilled on skewers, and served with a tangy lime aioli.

Scallop Skewers Marinated in Basil Oil, with Lime Aioli
• ¼ cup cold-pressed olive oil infused with lemon
• 1 bunch of fresh basil
• 1 teaspoon white balsamic vinegar
• ¼ teaspoon salt
• ⅛ teaspoon white pepper
• 16 scallops

Remove the basil leaves from the stalks and place them in a food processor or blender. Add
oil, vinegar, and spices. Process until the leaves are finely shredded. Let stand until the next
day. Pass the marinade through a fine mesh sieve to remove the leaves.

Place the scallops in a plastic bag and pour in the basil oil, saving a small amount to drizzle
over scallops at the table. Close the bag and gently move the scallops around in the bag to
coat them evenly with oil.

Leave the scallops on a plate in the refrigerator a few hours. Drain the scallops and thread
them onto skewers. I use double skewers to make it easier to turn the slippery seafood on
the grill.

Brush the grill with oil. Grill the scallops near the heat for 30 seconds on each side. Season
them lightly with some salt flakes.

You’ll find the recipe for aioli on page 42. Mix the aioli with finely grated peel and juice
from an organic lime. Julienne-cut some basil and scatter it over the skewers upon serving.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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