As you might have noticed (or worse, not noticed), we’ve kind of dropped the cooking ball lately. Both of us have been suddenly inundated with outside (read: non-food) work, while Cookbooks365 quietly sat idle. Luckily, we have friends who love cookbooks and cooking as much as we do. Thanks to our first guest contributor, Mona Helen, for helping us pick up the slack. You’re inspiring us to clear all this work off our desks and head to the kitchen. And we will. Any minute now.
–Shelly and Fran
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For generations in my family, there was never a question: Grilling was men’s work; and the womenfolk were advised to steer clear. Grandmom and I would watch from the kitchen window as my dad and granddad played out their time-honored rituals, lighting and stoking the coals, basting and turning the centerpiece of our meal.
When I got married, a grill seemed the perfect gift for my new husband. “Aw, thanks honey,” he said. “What are you going to make?” I looked at him in horror. “Make? Me? Grilling is a man’s job!” He just shook his head and disappeared into the garage. The shiny new grill sat unused for quite awhile before I gathered enough nerve to take up the tongs and break the old unspoken rules.
All these years later, I’m still a reluctant grill chef, fearing that I will never discover the magic touch that would make me a master. Until now. John Whalen’s recipes are uncomplicated and accessible–even to a novice griller–while delivering complex flavors and unexpected elegance. His sauces, starters, and sides offer surprising and colorful combinations that really work. I find myself actually wanting to fire up the coals, and that’s saying something. Who knows? I might just earn my chops after all.
— Mona Helen
Mona Helen is a freelance writer who has covered everything from motorcycles to Michael Graves, statistics to stilettos, high tech to tamales. When she’s not photographing and writing about food and travel, she’s either experimenting in the kitchen or circumnavigating the globe in search of the next delectable dish. Follow Mona Helen on Instagram @thequirkykitchen.
“Lamb-Kebabs are always a great route to go with when serving at a large gathering. As such, I have doubled the recipe so that it will provide about 8 to 10 servings. The Mint Chimichurri goes very well with the lamb.” — John Whalen
Paleo Grilling: The Complete Cookbook
From Ribs to Rubs to Sizzling Sides, Everything You Need for Your Paleo BBQ
by John Whalen III
Cider Mill Press
- 2 pounds lamb, cut into 1½ inch cubes
- Coarsely ground black pepper
- Fresh sea salt
- 3 tablespoons olive oil
- 1 ½ cup red wine
- 4 garlic cloves, crushed
- 1 shallot, finely chopped
- 2 teaspoons rosemary, finely chopped
- 1 teaspoon ground cumin
- 2 red onions, cut into square pieces
- 2 red peppers, cut into square pieces
- 2 garlic cloves
- 2 cups flat-leaf parsley
- 2 cups mint leaves
- 1 small shallot
- ¼ small lime, juiced
- 4 tablespoons red wine vinegar
- ½ cup olive oil
- Coarsely ground black pepper
- Fresh sea salt
- The night before you plan to grill, season the lamb cubes with coarsely ground black pepper and fresh sea salt. Set aside.
- Next, in a large sealable plastic bag (if you need two, divide recipe between both bags), combine the remaining ingredients except for the onion and pepper. Add the lamb cubes to the bag and then transfer to the refrigerator, letting the meat marinate from 4 hour to overnight, the longer the better.
- An hour and a half before grilling, remove the lamb from the refrigerator and let rest, uncovered and outside of the red wine marinade, at room temperature.
- In a small food processor, puree the garlic, parsley, mint, shallot, lime juice, and red wine vinegar. Slowly beat in the olive oil, and then remove from the processor. Season with coarsely ground black pepper and fresh sea salt, cover and then set aside.
- A half hour before grilling, prepare your gas or charcoal grill to medium-high heat.
- Pierce about four lamb cubes with each bamboo skewer, making sure to align the pieces of onion and pepper in between each cube.
- When the grill is ready, at about 400 degrees with the coals lightly covered with ash, place the skewers on the grill and cook for about 15 to 20 minutes. Transfer the kebabs to a large carving board and let them rest for 5 minutes before serving with the Mint Chimichurri sauce.
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