New Dish

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"