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The Home Plate - Life and Lamb

Featured recipes from Chef Michael Slavin

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This month we’re featuring recipes from one of our favorite chefs, Michael Slavin from Houlihan’s Restaurants. (more on him here)

Soy marinated grassfed tri tip 2 Soy marinated tri tip:  
"I love tri-tip because it’s a cut you can cook whole — just marinate and grill it, then slice it up. And it cooks fast. A whole tri-tip can be cooked in less than 15 minutes, and you can feed a crowd. The important thing is to let it get a nice crust, and let it rest before you slice it.

With Aussie grassfed beef, the meat has so much flavor, I like to keep it simple. Here, soy sauce is my secret weapon — use it sparingly and it won’t taste “Asian,” just savory, delicious and full of umami. Soy sauce also tenderizes the meat and stimulates the palate. The olive oil adds some subtle herbaceous notes and a little fat. Any fat in a marinade helps the meat char and caramelize, and gets you those beautiful grill marks."

Beer and mustard-marinated lamb rack:
beer and mustard marinated lamb rack
"When you start with really high quality lamb, raised the right way like they do in Australia, you don’t have to doctor it up. The flavor work is done for you, you just need to accent it. I love cooking with beer — it’s the workingman’s wine when it comes to food. The carbonation makes it light and bright, adding some bitter and herbaceous notes, and does what wine or vinegar does in a sauce or marinade. With so many different kinds of beer out there from dark to light, malty to bitter, you can tell a great story, and there’s so much room to play.

In this dish I like to use a Belgian beer like Blue Moon. You want something light, and generally I think lager styles work better when you are cooking with them. These days beer is getting as much love as spirits and wine in the kitchen… it’s not just for drinking after your shift!"




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