This month we’re featuring recipes from one of our favorite chefs, Renate deGeorge from airport restaurant group SSP America (more on her here).
Double-smoked Aussie lamb stew with craft porter gravy
"I love using my grill and smoker, even in the winter. Here in Maryland it’s almost never too cold to cook outside! And lamb is great for grilling and smoking. Those smoky flavors really complement the natural flavor of Aussie lamb. I like using the lamb shoulder for dishes like this; it’s ideal for slow, moist-heat cooking. One thing about this recipe — it’s much easier than it looks! I always encourage home cooks to take shortcuts and make substitutions as you like, don’t feel locked into a recipe! If you don’t want to bother with the primary smoking step, it still tastes great. The phyllo knots are a super simple yet impressive element, but a nice baguette or crusty bread works great too. Just don’t shortcut the quality of ingredients!"
Ancho-brown sugar Aussie grassfed strip steak salad
"This is another recipe I built around my trusty Weber grill. It works in summer or winter, the ingredients are readily available all year long. I find the Aussie grassfed beef has a depth of flavor that works great for bringing together a balance of big flavors, from sweet to sour to spicy. You get sweet from the brown sugar and the grapes, sour from the lime juice, and spicy from the chipotles in the compound butter.
This recipe can come together in a hurry when you need it, and uses one of my favorite secret weapons — canned chipotle chiles in adobo sauce. You can find them everywhere, and they’re a real time-saver compared to fresh or dried chiles. Grilling or charring the grapes adds a touch of bitterness and really pops the flavor of the tangy dressing; in the summer you can freeze them instead for an unexpected and cooling contrast."