Speaking of grilling...

Joe and I are happy to throw almost anything on the grill just to see what happens. Somehow, cooking food over an open flame always ends up magical, and that certainly was the case when we decided to grill some cauliflower steaks a couple weekends ago. One can only eat so much roasted cauliflower, so this was a nice spin with similar results. We ended up with the caramelization and crispy edges, yet it didn't at all turn to mush the way it typically does when cooked in an oven. I wouldn't have been the least bit surprised if I managed to eat the entire head of cauliflower myself in one sitting. 

And the absolute best part? It was virtually effortless to do. I sliced one head into about 1 in. slices (I ended up with 5 total). They were brushed with a little bit of olive oil and seasoned, then simply thrown on the grill. Once they had deep grill marks on each side, they were done and ready to be served. Do this, and do it soon. I guarantee you will be one happy customer. 

Buttermilk Lamb Chops

We're not what I would consider to be big on Easter in this house. Cheech and I usually celebrate with my family in LA the day before. And by celebrate, I mean we have an egg hunt and a piñata for the kids, and we BBQ. More than anything, it's a time for my mom's side of the family to get together to share food and to drink. It's typically an exhausting day filled with lots of catching up, so by the time we get home to Oakland the next morning, I'm really not up for doing much. And in true Easter fashion, that's exactly how yesterday went down. Joe finished up some work on our bathroom renovation while I cleaned up around our place a little. 

This year, I decided to at the very least start making some sort of traditional and festive dinner so that we could sit and have just a small celebration at home as a family. More than anything, Easter has always felt like the true arrival of Spring to me. Extra sun and longer days are things that are nice to recognize, especially considering the warmer weather always inspires us to grill. 

Knowing that I'd want to take it easy, roasting a ham was out of the question. I'm not a stickler when it comes to long-established customs (note: Christmas Burgers), so I was more than happy to stray from the norm.  Lamb felt like the next best option, and there are few things that are more effortless and quicker than lamb chops.  The recipe below is a slight alteration on traditional yogurt-marinated lamb. I had almost a quart of buttermilk in my fridge, and I figured it would be a perfectly fine replacement for yogurt. The result was quite enjoyable, and I'm tempted to marinate everything in buttermilk now. 

Buttermilk Lamb Chops

5-6 single cut lamb rib chops

3/4 c. of buttermilk

1 tbsp. of chopped rosemary

1 tbsp. of chopped oregano

1 tbsp. of chopped thyme

1 tsp. of ground cumin

1 tsp. of lemon zest

1 large, or 2 medium garlic cloves, minced

salt +pepper

Line a baking dish with your lamb chops and add all of your remaining ingredients on top. Don't be afraid to season your marinade liberally. Use your hands to toss the chops in the marinade, making sure that each inch gets covered. Chill the lamb in the marinade for a minimum of two hours (overnight is best). Once your grill is ready, remove the excess marinade from the chops with your fingers and pat them dry. This will ensure that your lamb actually chars. For medium chops, which is how I like them, grill on each side for three minutes. 

Five chops were plenty for a family of three, but this recipe can very easily be doubled if you are cooking for a larger group.