Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
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I’ve already got my grill hot, and I’m also going to do some siphoned noodles. I’m going to fry those. Those are our bed for the ribs. I don’t know if you guys have ever seen that before. But to get started, I’m just going to throw some mushroom caps on my grill pan. This is a definite dish that you could do for the outdoor grill. Really it’s fine. They did a study a few years ago. They took a bunch of chefs and they grilled a whole bunch of meat, and they grilled some of it with briquettes, some with mesquites, and some on gas, and all the chefs did a blind taste test and they said they all taste the same.
So think about that. Now, I will say if you go on a restaurant where they do have mesquite, it hits our nose. So as we come in we like that smell. But it doesn’t really flavor the food. Now if you smoke something, you’ve got, you know the smoke is trapped in the barbeque. That will make an effect especially if you use like the cherry wood or something like that. That’s a little different wood, but this was just straight on grilling meat on the grill. And there was no difference so I always go with convenience myself. So I’m pretty much outdoors, and I’m gas in indoors. You can’t beat these grill pans because it so caramelizes the meat so puts the lines on, what we’re looking for, for presentation. And you know it looks pretty good too.
I’m going to get those mushrooms going. And I’m also going to grill tomato for kind of our garnish on this plate. I’ll start with my marinade. I’ve already got some clove honey in there. And this is Triple Sec which is an orange liqueur. You can also use Gran Marnier. Actually, the very first time I did this recipe I used Gran Marnier.
And I do another dish with the same marinade or, I guess you can call this more of a base because we’re not really going to have the time to marinade it. And do you know what mushroom duxelle is? Ever had beef wellington? Ok, with your beef wellington, there’s that layer of mushroom under the beef above the spinach. We actually put that in as a sponge, so it soaks up the juice from the meat and it doesn’t get puff pastry or soggy. We’ll what I do is I take lamb chops and I stuff it with mushroom duxelle, and then I’ll base these and do these hot grill. But they didn’t have the lamb chops that were quite right so I decided to do a sort of rendition on that.
Let’s see how these mushrooms are turning. Most probably we’ll use a little moisture, drizzle in just little bit of moisture to get going. They look dry but when the moisture comes out, it comes turn out. So I’ve got some honey and orange de pure, just use some garlic, and I always say this every show I do. You always use fresh garlic. They could be the biggest sponsor in the world, and I’d still have a hard time, “yeah I use that dried stuff,” because it’s just, it’s something with the flavor. It just isn’t the same.
I use the back of the knife often to mince it. That way you don’t have to clean your garlic press and some pepper, does everybody like spicy? Good. I’ll put my favorite sauce in. This is Sarachi sauce. It’s actually a Vietnamese style but it’s made in the US. It’s actually made down in Southern California. And the reason I like it so much besides the level of heat is it’s pretty much perfect for what I like. It has a garlic and tomato base instead of a vinegar base. So if you put it on pizza, whatever, you don’t have that vinegary flavor that you might have from Tabasco. So it heats something up but it doesn’t change from whatever you have to a sour flavor, so that’s one of the reasons I prefer it. And just a little bit of soy sauce instead of our salt, I’ll just put the black pepper in. I like the Kikkoman light. You can out more soy flavor in and not as much salt which is nice.
Let’s get these guys going. I may have to turn the hood on the second because of the smoke. And I’ll let those go a little bit. One thing I will put on it before I add that is a little bit more soy sauce and some pepper just to flavor up before we really grill it through. Usually when we do lamb, I personally like almost rare to almost raw from the center but for riblets, we’ve got the sinew there and we’ve got a lot of fat on them. So we want to grill that off. The nice thing is the caramelization of the fat. It will almost all burn off, and it really adds a nice flavor to the riblet if you like the flavored lamb. When I flip these, I’ll do the other side.
And these are siphoned noodles. They’re also known as rice sticks. They are thin rice noodle. And what’s neat about them is, and these are great for salads. I’ll do like a big salad, and put them on the noodles at the last minute because you want them to still stay crunchy. But you’ll see in a second how they’ll react in oil. And they’re just so different-looking and they almost come in one big chunk. And when you rip it apart, I always do it over the trash can or in the sink; otherwise, you’re going to have little bit of noodles everywhere because they fall apart.
I’ll test the noodles here. They’re looking good. And some of the top ones will be a little bit undercooked so you usually have to flip them over for a second. But they really just don’t take long at all. And these, you can do ahead of time if you’re not in Florida. If you’re in a really humid place, they lose their crunch pretty fast. So do them at the last minute, but at Vegas, you could probably do them a month ahead. It would be okay.
They add presentation. They add bulk and everything and it’s like part of those. It’s like an Asian salad, like a Chinese chicken salad. They’re just wonderful. I’m going to turn these. I should probably go to my mushrooms here. Let that go in there. The nice thing about lambs is it’s a pretty tender meat. The pork ribs and beef ribs tend to be pretty chewy so you use time to cook them slow and the meat almost like I stew a meat. But lamb is pretty good when it hasn’t been cooked a long time even if it’s a rib, my tomatoes.
Now at this point, the ribs themselves are starting to absorb the heat. So it’s not going to take long before they really start to smoke. So when it gets to this point, I usually turn them pretty often. If I’m outside in the grill especially because you’ve got the fat that will be dripping and that will be flaming up. If you just keep turning the ribs, even if you’ve got like baby back ribs, same thing, you’ll get a better-tasting rib. You won’t have one part way over charred and the other part undercooked. It’s a good way. You know if you do a high heat, you can cook them pretty fast just as long as you keep an eye on them.
I’m going to go ahead and put some of this on now. If you put your marinade or your barbeque sauce or any type of liquid you put on your meat on a grill, usually you’re going to end up wasting most of it. So it’s better to let it cook, let the fats melt off, because if you put it right on the meat, that fat is just going to melt that flavor right off. So let it cook a little bit before you add it unless you’ve marinated, you’re permeating the meat with the flavor, so that’s a little bit different than a base.
It coats with the honey in there, and the soy sauce. This is going to give a nice caramelized look to the meat. It cooks pretty fast. At this point, I will just turn it down and a little more on there, and the rest of the marinade I’m going to use it for my sauce.
I’m going to fix this off, a little bit of cream. Pretty much cooked off all the alcohol. When you’re cooking with alcohol, we really are just looking for the flavor. And if you add alcohol, absolutely I add the cream. If there’s going to be a really destructive flavor in there, it’s just not going to taste right. So anytime we cook with alcohol, we always want it to let it burn off and just leave the flavor behind.
These are pretty much done. Let me just, one on the side here. If you see any places, obvious it’s a little bit raw, just set it down on the grill and let it go for a minute or so, just the back sides here.
Let it down a little bit. What we do with the cream sauce, we’re looking for a certain level of thickness. This is still, needs a little bit more time. I want it a little bit thicker than this. So when we pour it over, we want it to stick. This is just going to run right off and not stay on the meat. Just thicken it off.
That’s better where you want it. And there you go, some grilled lamb riblets with orange sauce.