Broiled Lamb Chops

Lamb chops grilled under the broiler provide a luxurious meal in a hurry. The spice mixture enhances the savory flavor of the meat.

4 1.5 inch-thick loin chops

2 t olive oil

Dry Rub for Lamb

1 T kosher salt

1 t dry rosemary

1 t coriander seeds

1 t porcini powder

1 t dry thyme
1/2 t sumac

1/2 t granulated garlic

1/2 t black peppercorns

Process the dry ingredients to a powder in a spice/coffee grinder or mortar and pestle. Blot the chops dry, drizzle oil on both sides, and then sprinkle the rub on both sides. Use a teaspoon per pound. Store the unused rub in a tight container. Marinate the chops an hour at room temperature. Preheat the broiler to the low setting (if available). Place the rack 8 inches below the elements. Position the seasoned chops on a grill pan. Broil 6 minutes on the first side, turn, and grill another 4 minutes. Check the internal temperature for 125 F.  Rest the chops for a few minutes under a cover. Serves two to four. Suggested sides: kasha and green beans.

Grilled Baby Back Pork Ribs

St. Louis-cut Spare Ribs for a Recent Gathering

Recorded July 16, 2012. Prepared this way for many years. A Family Favorite.

1 slab of pork back ribs, about 3 lbs
3 T  general purpose dry rub
heavy duty aluminum foil

Preparation. Prepare ribs by rinsing, peeling off the membrane that lines the bony side, and cutting and scraping away as much visible fat as practical. Dry with paper towels. Cut between the 6th and 7th rib to yield two half-racks, easier to handle during cooking. Season the meaty side and rub in well. Marinate in the cold for 2 to 12 hours covered with plastic.
Grilling. Start a hot fire in a large kettle grill (Weber or similar) with about 3 quarts (3 L) of briquettes. When red-hot, push the coals to one side of the grate, and preheat and clean the grill. Start with meat side down directly over coals, grill for 2 to 3 minutes until beginning to color. If it flames up, move immediately to the 'cold' side of the grill to let the flare die down. Turn and continue to grill over hot fire, turning occasionally until both sides are nicely colored. Move the meat to the cold side of the grill, and cover tightly, and close top and bottom vents half way. Roast for about 10 minutes, turn and rotate the meat, continuing to roast and turn for a total of 35 to 40 minutes. Double-wrap each piece tightly in foil and return to the grill, with the vents closed. Let the meat steam for another 20 minutes. Let each bundle rest off-heat for 10 minutes before dividing into individual ribs. Variation: Add a tablespoon of soy sauce and a pinch of dry rub to each aluminum foil bundle before returning to grill. 
Serves 3 to 4. Suggested sides: all-american potato salad, onion-cucumber salad, kasha, white bean salad.

Grill-Roasted Potatoes

Prepared June 17, 2012

4 medium yellow potatoes (Yukon Gold™ is good)
3 to 4 T olive oil
salt and pepper to taste

Scrub and dry potatoes. Prick the skin with a fork. Microwave on high for about four minutes, until partly cooked. Let cool, cut in half lengthwise, and toss in a dish with the oil and generous seasonings. Let stand, cut side down, to absorb the oil. Grill, cut side down, without turning for about 6 to 8 minutes over a moderate fire, until warmed through, golden brown, with nice grill marks. Serves 4 to 6.

Grilled Asian-Style Cornish Game Hens

Marinade

1 T sesame oil
3 T soy sauce
1 t sugar
1/4 c Chinese rice wine
1 T rice vinegar
1/2 t garlic powder
1/2 t five-spice powder

Combine ingredients in a zipper plastic bag. Prepare two game hens by removing the backbone and splaying out, pressing down hard to flatten the breast. Refrigerate hens in the marinade for 1 hour, turning occasionally. Beginning with the meat side down and the wing tips tucked, grill the flattened hens, over a moderate fire covered. Turn every 4 minutes, until cooked through, about 35 minutes total. Serves four. Roasted mixed vegetables and couscous make good sides.

Variation: Substitute chicken drumstiks for the game hens.

General Purpose Seasoning and Dry Rub

Recorded March 21, 2009. In use for many years. Reformulated 2011 to reduce salt by half and later rice starch was added to maintain free-flowing property.

1 T kosher salt (see Note)
1 T dried thyme
1 T ground black pepper
1 T granulated garlic

Combine ingredients by milling a few seconds in a spice grinder. As a rub, season both sides of meat thoroughly (about 1 t per lb) rubbing it in. Apply the rub about 1 to 2 hours before cooking, depending on thickness. Use the rub on pork ribs ribs, pork loin, pork tenderloin and pork butt. Also good on roast chicken, grilled chicken, roast turkey, fried chicken livers, omelets, and grilled beef. 
Variations: Dust a little ground fennel, five-spice powder, cumin, paprika, or cayenne on the meat after applying the rub. Note: Kosher salt is bulkier than table salt. If table salt is used, reduce salt to 2/3 T.