It's been awhile since my last post, but I wanted to write about the new dish I created last weekend. Even though we were going through a heat wave in Maryland, I braved the heat of a charcoal grill to make this dish. The dish consists of Grilled Rosemary and Balsamic marinated Lamb Tenderloin with Apple & Mint Relish, Grilled Yellow Squash, and a grilled French Bread brushed with olive oil, butter, garlic, salt and pepper. Conceptually I thought the dish was successful, but I would change some small things next time. It's a keeper though!
My next post, which should be this weekend, will be titled "Chef Troy's Flavor Basics"