4th of July “Cook-In”

Nothing says Fourth of July like some TomCookery ribs and potato salad, but this weekend we will be checking out some Bon Appétit recipes from the July 2014-Grilling issue.  Its not often that we brazenly lift recipes from magazines but the food in this issue just jumped off the pages and asked to be in our mouths.  We’ll be entertaining in Queens for a “TomCookery Cook-In.”  That’s right, folks.  The grand ole cookout tradition in the comforts of an apartment, because when are we not redefining comfort food at TomCookery?

Did we mention that everything looks amazing in this grilling issue?  Because it does.  But we had to pick a few so here’s a run down of our menu for the Cook-In.  First, we’ll be attempting to cooking the cover, the Mint and Cumin-Spiced Lamb Chops.

Photo Credit: Bon Appetit

Photo Credit: Bon Appetit

The recipe is as follows:

INGREDIENTS

2 medium onions, peeled, quartered

1 cup fresh cilantro leaves with tender stems

1 cup fresh flat-leaf parsley leaves with tender stems

1 cup fresh mint leaves

1 tablespoon ground cumin

1 tablespoon paprika

2 teaspoons allspice

1 teaspoon crushed red pepper flakes

1 teaspoon ras-el-hanout or garam masala

Kosher salt

24 untrimmed lamb rib chops (about 5 lb.)

Vegetable oil (for grilling)

Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food processor until very finely chopped; season with salt. Place lamb in a large dish and rub with spice mixture. Cover and chill at least 2 hours.

Prepare grill for medium-high heat and oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.

If these savory lamb chops could talk, they would love to be served alongside the Bon Appétit recipe for Grilled Bread Salad with Sweet Peppers and Onions.  Looking for an awesome summer side dish?  Then, look no further… the TomCookery staff is sold on this one. Bon Appétit’s panzanella seems like it will have an aromatic acidity, which should compliment the richness of the Mint and Cumin-Spiced Lamb Chops.  We can’t resist this smoky twist on the classic.

Photo Credit: Bon Appetit

Photo Credit: Bon Appetit

The recipe is as follows:

INGREDIENTS

¼ small loaf country-style bread (about 6 oz.), crust removed, bread torn into large pieces

6 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 large red bell peppers, halved, ribs and seeds removed

2 small red onions, peeled, quartered, with some root attached

3 tablespoons Sherry vinegar or red wine vinegar

½ teaspoon paprika, preferably smoked

2 tablespoons coarsely chopped fresh chives, plus more for serving

Prepare grill for medium-high heat. Toss bread with 2 Tbsp. oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 Tbsp. oil; season with salt and pepper.

Grill bread, turning occasionally, until golden brown, 8–10 minutes. Transfer to a plate.

Grill vegetables, turning often, until very tender and charred in spots, 8–10 minutes for peppers and 10–12 minutes for onions; transfer to a cutting board.

Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1½” strips.

Add peppers, grilled bread, 2 Tbsp. chives, and remaining 2 Tbsp. oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

Don’t you dare skip out on dessert!  After a long day of grilling, we want a quick and easy dessert to satisfy our sweet tooth without slaving over a hot oven.  For those of us who are no-dessert-intolerant, a buttery puff pastry will do just the trick.  Puff pastry can take the place of cake any day if you ask me.  Just make sure you get a good one.  We’re partial to Dufour.

To finish the day we’ll making a variation of Bon Appétit’s Plum Tarts with honey and black pepper pictured below.  Stay tuned for pictures of the TomCookery one.  We’re thinking pistachios.  We’re thinking baklava.

Photo Credit: Bon Appetit

Photo Credit: Bon Appetit

The recipe is as follows:

INGREDIENTS

1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions

1 pound red plums, apricots, or peaches, pitted, cut into ½” wedges

¼ cup sugar

Freshly ground black pepper

1 tablespoon honey

Flaky sea salt (such as Maldon)

Preheat oven to 425°. Cut pastry into six 4” squares, place on a parchment-lined baking sheet, and prick all over with a fork. Top with plums, leaving a ½” border. Sprinkle with sugar; season with a few grinds of pepper.

Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25–30 minutes. Drizzle with honey and sprinkle with salt just before serving.

Ya’ll come back soon to see how the Cook-In turned out.

Oh yes,  and Happy Independence Day, America!

–Alana